Photo courtesy CookingLight magazine
Weekend brunch would not be complete without the omelet. It’s one of the most flexible dishes and can be dressed up (or down) in a variety of ways.
And while it is perfect for brunch, it also makes a great breakfast, lunch, or dinner. When prepared correctly, they are fluffy and soft, and with a few minor changes – can be made really healthy.
I like omelets that aren’t too eggy, and that are filled with tons of veggies. The husband loves omelets that are more traditional, with just a few veggies and herbs for texture and flavor.
I used to be intimidated by omelets – they seemed so difficult to make perfectly. But thanks to my new partnership with CookingLight, I now have access to their recipe for a perfect omelet – which I’m excited to share with all of you!
There are four basic steps to making an omelet:
Photo courtesy CookingLight.com
Prep work: Combine dash of salt, dash of pepper, and two eggs (or three egg whites) and (optional – 1 Tbsp low fat milk) in a small bowl. Stir with a whisk until just blended (do not overbeat).
Step 1: Heat an 8-inch nonstick skillet over medium heat. Melt 1/2 tsp butter (or 1/2 tsp olive oil) in pan; swirl to coat. Add egg mixture to pan; cook 60 seconds or until eggs are the consistency of very soft scrambled eggs (center will still look wet), stirring constantly with a rubber spatula. The key here is to stir the egg constantly and briskly to produce the smallest possible curds. Tilt the pan while stirring so the uncooked egg fills any holes.
Step 2: Once the egg has that soft scrambled eggs consistency, run your spatula around the edges and under the omelet to loosen it from pan. Push one end of omelet up onto front lip of pan.
Step 3: Roll other end of omelet toward lip to close omelet, or you can just fold it in half.
Step 4: Turn out onto a plate, seam side down.
If you make this recipe with 2 regular eggs, it will have 160 calories, 11g fat, 12.6g protein, and 0g fiber. If you make this recipe with 3 egg whites, it will have 100 calories, 4g fat, and the same amount of protein and fiber (~12-13g, 0g).
Photo courtesy CookingLight.com
Personally, I like making my omelets with a dash of milk, 3 egg whites, and a tiny bit of yolk for color and flavor. So here is my twist on CookingLight’s Indian Spiced Omelet – modified from their original recipe here.
Nutritional Info Per Serving: 100 Calories, 4g Fat, 12.5g Protein
- 3 egg whites, and a tiny bit of yolk (maybe 1/4 of the yolk)
- 1 Tbsp low fat organic milk
- Sprinkle of salt (to taste)
- Sprinkle of black pepper (to taste)
- 1 tsp olive oil
- 1/4 teaspoon brown mustard seeds
- 1/8 teaspoon turmeric
- 2 green onions, finely chopped
- 1/4 cup diced plum tomato
- 1/4 cup diced bell pepper
- Optional: handful diced baby spinach
- Combine salt, pepper, eggs and milk in a small bowl. Stir with a whisk until just blended (do not overbeat).
- Heat oil in a large skillet over medium-high heat. Add mustard seeds and turmeric; cook 30 seconds or until seeds pop, stirring frequently. Add onions; cook 30 seconds or until soft, stirring frequently. Add tomato, bell pepper and spinach; cook 1 minute or until very soft, stirring frequently.
- Lower heat to medium. Pour egg mixture into pan; spread evenly. Cook until edges begin to set (about 2 minutes). Slide front edge of spatula between edge of omelet and pan. Gently lift edge of omelet, tilting pan to allow some uncooked egg mixture to come in contact with pan. Repeat procedure on the opposite edge.
- Continue cooking until center is just set (about 2 minutes). Loosen omelet with a spatula, and fold in half. Carefully slide omelet onto a plate. Enjoy!
Adapted from CookingLight Magazine