Taking a cue from the eulogistic praise of shrimp in Forrest Gump: you can boil ‘em, bake ‘em, fry, poach and scramble ‘em; they can be basted, coddled, pickled and dyed. You can use ‘em in sauces, batters, custards, dough and quiche. There’s egg salad, egg-drop soup, egg sandwiches, and on and on and on.

The versatile egg can be used in sweet and savory dishes alike. They are indispensable for baking and have at least eight different functions: color, texture, moisture, volume, structure, foaming, binding and emulsification.

The “incredible, edible egg” has taken a beating over the years though. In the early 90s every medical journal demonized the poor little guy (spouting nonsense about cholesterol and heart disease), but he is currently back in their good graces and no longer the bad boy of the culinary world.

Packed full of protein, the ubiquitous egg is ready to take on the task at hand. So let’s put it to work and prepare a classic omelette that would make any professional chef proud.

The secret to making a special and memorable Classic Omelette starts with Step 1:

1. Pick your filling ingredients—this is another great fridge clean out—you only need ¼ to 1/3 cup of filling per omelette. I had a shallot, green pepper, honey ham and sharp cheddar.

Here are 4 of my favorite recommendations for filling ingredients for you to consider:

Reco #1: Dice leftover cooked potatoes, onion and a pinch of rosemary for a peasant omelette.

Reco #2: Try smoked salmon, scallions and chives for something different.

Reco #3: Asparagus, fresh tomato and buffalo mozzarella could be interesting.

Reco #4: Don’t just think fresh—use up those jarred roasted red peppers and sun-dried tomatoes.

After deciding on the filling ingredients for your special omelette, continue on to the remaining preparation steps, substituting your choice of ingredients for the basic shallot, green pepper, ham and cheese:

2. Prepare the filling first. Grate or crumble your cheese of choice and set aside. Dice ham and set aside. Dice some shallot and green pepper.

3. Melt 1 teaspoon of butter in a small frying pan and quickly sauté your vegetables and set aside.

4. Crack two eggs (per omelette) into a small bowl and whip with a fork until well beaten. Add 1 tablespoon milk, salt and pepper to taste and a dash or two of dried parsley and basil.

5. Heat an eight-inch skillet (slanted sides help) over high heat until very hot (approximately 30 seconds). Add 1 teaspoon butter, and tilt the pan to coat the bottom and sides. As soon as the butter bubbles, slowly pour in the egg mixture.

6. Tilt the pan to spread the egg mixture evenly. Let them start to firm up a bit. The middle will start to bubble. Tilt the pan again and direct the egg mixture toward the outer edges of the omelette.

7. With a spatula, gently lift the edge and let the egg mixture run underneath.

8. Continue cooking until the mixture holds together. While the middle is still a little runny add the filling. Place filling in center of omelette, sautéed veggies first, then ham and sprinkle with cheese.

9. Tilt the pan to one side and use your spatula to fold 1/3 of the omelette over the middle. Shake the pan gently to slide the omelette to the edge of the pan.

10. Hold the pan above the serving plate and tip it so the omelette rolls off, folding itself onto the plate. And, Voila!

If you would like to see exactly how to make a perfect omelette in a video, then go here: Healthy Hearty Omelette (Video)

… and while you’re at it, please Like our Facebook Page to see more healthy recipes and videos!

Source: Karen T.

The post 4 Awesome Omelettes for Big Smiles appeared first on Top Morning Recommendations.

It’s hard to go wrong with omelette fillings. I’ve filled omelettes with everything from gourmet prosciutto and capers to leftover red beans and rice. Both were delicious!

Here are 25 favorite omelette fillings to inspire your next omelette-making endeavor: