Eggs are OK by themselves, but they become a lot more versatile when we start adding things to them. Whatever was added to scrambled eggs can also be added to an omelet. Just like there, we can choose between mixing the add-ins with the eggs, or pouring the eggs over the add-ins in the pan.
But with an omelet we have even more choices.
Cook a fairly thin omelet and roll or wrap it around other ingredients.
I'll let the pictures speak for themselves this time.
Pic1: make omelet
Pic2: ham & cheese
Pic3: half-moon wrap
Pic4: also half-moon wrap
Pic5: Chinese jian bing quarter-moon wrap
Pic6: Japanese tamagoyaki wrap
Pic7: omelet roll
Pic8: omelet wrap
Pic9: Mexican reverse wrap: the wrapped omelet
Make the omelet first, and while the surface is still not fully cooked, add whatever you like, just like a pizza. Cover and continue to cook until the omelet is done. No rolling or wrapping, cut it in slices like a pizza.
Do this only with add-ins that do not need long cooking times. If they do need extra cooking, do it beforehand.
Pic10: Masala omelet
Pic11:
pizza omelet
Pic12: ultimate English
C. mixed-up omelet
2014-08-20
Mix other ingredients into the eggs while beating them, e.g. tomatoes, shrimp, ham, etc.
Ingredients that require longer cooking times than the eggs, (e.g. onions, bell pepper) should be cooked first and then pour the eggs over whatever already is in the frying pan. The mixture is then cooked into an omelet with ‘stuff’ in it. See also Egg Foo Young a.o. omelets.
For large quantities, use the biggest diameter pan you have, that the omelet remains fairly thin. That goes quicker.
Pic13: tomato & cucumber omelet