Omlette Recipes from Fark

Nash Bridges Omlette

3 eggs, beaten
1/4 pound Kielbasa, cut into small chunks
4 tbsp Texas Pete Chicken Wing Hot Sauce
chopped onion
3 Diced Thai chiles
1 diced jalepeno
Any shredded cheese

Serve with Sriracha sauce. (Google, help me!)

Demonsweat's "Awesome Omlette"

Fry up potatoes, onions and mushrooms until they're cooked, then add a bunch of eggs. toss in diced tomatoes and avocado at the end. salt & pepper to taste. a little sweet potato is great in there too, but don't overdo it; do about 25% sweet potato to 75% white potato and you'll be good. Must be cooked in an iron skillet, over a campfire. farm fresh eggs are best to use, if you can find them (if you're camping in the boonies, the local markets will always have some).

Beonarri's Omlette

http://www.wolflog.com/2008/06/my-omelet-recipe.html

Tip From Ichiban

/ by the way, mix your eggs with a couple tablespoons of cold water and cook over LOW-Medium-low heat. They'll be infinitely fluffier than over high heat.

Tip From SignalJammer

The pan must be pre-heated, butter should be just burning in the pan. Successive omelets are better, so invite friends over on Saturday morning. Mix up a couple eggs with a quarter eggshell half of water and a spritz of ground pepper. Try to stir slightly so as not to introduce air nor homogenize the mix, use a horizontally-held fork. Pour into a pan from a slight height. Stir gently. The goal is to have the entire range of degree of cookedness in the omelet. Little bits of egg might bubble up at first, its okay to moosh them down with your fork. Uncooked egg will gather at the top of the eggs, tilt the pan so this stuff touches the bottom of the pan, you can lift the edges with your fork if necessary. Good cooks learn not to use a spatula for this after a while. Heat your serving plates and insert materials so that your omelet can be served hot. Chop your ingreds rather finely so the eater can just use a fork to eat it.

Tip From Tofino

Don't overcook. Your omelet is done when it looks slightly underdone. The heat in the egg continues to cook it for a very short time after you put it from pan to plate. If you cook it until it looks 100% done and firm, it will instead end up dry and/or rubbery. Bad times. Same applies to scrambled eggs. They're done when they look the tiniest bit runny. Put em on a plate, 30 seconds later they are perfect.