If you are a busy cook, an omelet is the easiest dish you can make. Omelet is the perfect breakfast or brunch and it can also serve successfully as lunch and dinner. Whether you are in a hurry or you cannot recognize a spatula even if it falls on your head, here is the ultimate omelets guide.

The American dictionary defines omelet as beaten eggs cooked until set and folded over, often around a filling. So, if you are really in a hurry, here is your basic omelet recipe: beat eggs, cook them until they are set, fold them over and add anything you have on the fridge as filling. Seriously, here you can learn how to make the basic omelet. In addition, you can find here ideas for an upgraded omelet including tips on how to make a low fat omelet.

The Basic Omelet
Ingredients per 1 serving:
a) 2 or 3 fresh eggs
b) 1 tablespoon butter or oil
c) 2 tablespoons of milk or cold water
d) pinch of salt
e) fillings: chopped vegetables, meet, fish, cheese.

Instructions
1) Spread the butter or oil on a standard cooking pan.
2) Let the pan warm in a medium heat.
3) In the meantime, pour the eggs into a bowl, add your preferred fluid, salt and mix the ingredients all together.
4) When the pan is warm, pour the content of the bowl into the pan. Tilt the pan until the mixture covers it.
5) While you are waiting for the eggs to set, prepare the fillings.
6) When the sides of the omelet start to look crispy, pour the fillings into one half of the omelet.
7) Fold the empty half of the omelet onto the other half.
8) Let the folded omelet to cook for a few minutes, then gently pour it into your plate.

The Ultimate Omelet
As you can see, making a basic omelet is as easy as ordering pizza. The secret, as any grandma would admit, lies in the filling. Omelets filling can be anything you like including vegetables, meat, seafood, cheese or even leftovers such as pasta or crusted bread. A classic omelet will be filled with all of the above plus fresh or dried herbs. Here are some ideas for omelet fillings that have been proved to be successful as well as filling.

The Classic French Omelet:
There many variations to the classic French omelet filling. One of my top favorites is the Bretonne style omelet or, if you insist, lomelette Brettone, which contains minced leek, shredded onions and diced mushrooms.

The Spanish Omelet:
Preparing the Spanish omelet also known as Tortilla de patatas takes a little bit more preparation. On the other hand, it is a full meal on a plate. The classic version is filled with baked potatoes and chopped and minced onions. Spanish omelets variations also include tomatoes, beans and spinach.

The Farmers Omelet:
This is the classic breakfast for the hard workers. With diced, uncooked potatoes, diced ham, chopped onions and some cheddar, you will not be starting your day on an empty stomach.

The Sweet Omelet:
Omelet does not have to be sour. A sweet omelet can be a nice day starter. You can fill your omelet with strawberries, cream cheese and a pinch of vanilla.

The Vegetarian Omelet:
This type of omelet can be filled with anything that did have any parents. According to a recommended recipe, a vegetarian omelet is filled with chopped green peppers, chopped zucchini and fresh parsley.

The Aunt July Omelet:
This kind of omelet is filled with fresh tomatoes, cheddar cheese and chopped onions. It is the easy, does not require early preparations and tastes very good. At least it did when I was four.

The Low Fat Omelet
Here are some useful tips to help you reduce the potential of getting arteriosclerosis from having omelets on a daily basis:
a) Use only the egg whites.
b) Use olive oil instead of butter.
c) Prefer low fat fillings: fresh vegetables, herbs, low fat meats such as turkey or salmon.

About the Author/Author Bio

Collin Dowall is a cooking enthusiastic. His favorite pastimes include eating, cooking, reading cookbooks and watching cooking shows on TV. In addition, Collin is a big fan of casino games like sic bo

Listed below are more articles related to the above article from the "Food And Beverage" article category.

People interested in the above article "Omelet: How to Make a Perfect Omelet" are also interested in the related articles listed below:

Cooking As A Science

It is not enough that good and proper food material be provided; it must have such preparation as will increase and not diminish its alimentary value. The unwholesomeness of food is quite as often due to bad cookery as to improper selection of material. Proper cookery renders good food material more digestible.

Knowling Importance Of Food Elements

The purposes of food are to promote growth, to supply force and heat, and to furnish material to repair the waste which is constantly taking place in the body. Every breath, every thought, every motion, wears out some portion of the delicate and wonderful house in which we live. Various vital processes remove these worn and useless particles; and to keep the body in health, their loss must be made good by constantly renewed supplies of material properly adapted to replenish the worn and impaired tissues.

How To Make Fruit Cocktails

Cocktails made of a combination of fruits are often served as the first course of a meal, usually a luncheon or a dinner, to precede the soup course. In warm weather, they are an excellent substitute for heavy cocktails made of lobster or crab, and they may even be used to replace the soup course. The fruits used for this purpose should be the more acid ones, for the acids and flavors are intended to serve as an appetizer, or the same purpose for which the hot and highly seasoned soups are taken. Fruit cocktails should always be served ice cold.

Many Ways Of Cooking Grains

All grains, with the exception of rice, and the various grain meals, require prolonged cooking with gentle and continuous heat, in order to so disintegrate their tissues and change their starch into dextrine as to render them easy of digestion. Even the so-called "steam-cooked" grains, advertised to be ready for use in five or ten minutes, require a much longer cooking to properly fit them for digestion.

Eating Cereals For Breakfast

Cereal is the name given to those seeds used as food (wheat, rye, oats, barley, corn, rice, etc.), which are produced by plants belonging to the vast order known as the grass family. They are used for food both in the unground state and in various forms of mill products.