According to the Grammarist.com (http://www.grammarist.com/spelling/omelet-vs-omelette/) there are two English spellings in use “for the dish consisting of beaten eggs cooked until set and folded over”: omelette or omelet. The Grammarist says that Australians, the British, Canadians — and, mais oui, the French, one would presume — prefer the French spelling of omelette. As I am a resident of the U.S., though, omelet is much more common. Myself, I think I’ve probably used both (I’m sometimes inconsistent that way). I’ll likely use both just within this post. Heck, I’ve already used both
Regardless, at least they are pronounced the same, unlike the dilemma set forth in the Gershwin classic “Let’s Call the Whole Thing Off” (if you like Monty Python-type humor, you’ll want to spare 90 seconds to watch this):
We like omelettes at our house. They’re economical, tasty, and we keep them on the healthier side with lean meats, lean cooking methods, and an light hand with reduced-fat condiments — and egg substitute works quite well in a tasty and flavorful omelet. We like omelets for breakfast or brunch, omelettes for lunch, omelets for supper.
One of our favorite takes on an omelet is a Mexican omelet — they’re quick, easy, and tasty. Sometimes I’ll season up some lean (93/7) ground beef or turkey for the sole purpose of making Mexican omelets; other times, I’ll make a Mexican omelet as a way to use up leftover seasoned taco meat or leftover fajita vegetables (grilled onion and bell pepper).
Regardless of why or when, we enjoy this tasty meal. The recipe below is for a single serving omelet, but you can increase accordingly. I don’t have an omelette pan so I cook mine in a non-stick skillet; if you have an omelette pan, then more power to you! I’ve found that I can cook up to a 4-egg omelet in a 6″ skillet; for a 6- to 8-egg omelet, I use my 10″ skillet.
To make it vegetarian/meatless, use taco-seasoned meat substitute (or a Boca Burger or vegetarian sausage or whatever floats your boat) or grilled vegetables (I’m thinking onion and green, yellow, and/or red bell pepper) in place of the seasoned ground meat.
Mexican Omelet (Serves 1)
- 2 (or 3) eggs or equivalent in egg substitute
- Seasoned taco meat (lean beef or turkey) and/or grilled vegetables, warmed
- Condiments to taste: shredded lettuce, grated cheese (reduced fat), reduced fat sour cream or fat-free Greek yogurt, dollop of guacamole, black olives, chopped tomato, salsa, jalapeño, etc.
- Coarse ground black epper, Tobasco, and salt (I suggest reduced-sodium seasoned salt) to taste
- Dollop of milk (optional)
- Cooking spray or margarine
- Gently beat eggs together with a fork or whisk. Season to taste with coarse ground black pepper, salt, and a couple splashes of Tobasco. Add in a splash of milk, if desired.
- Heat non-stick skillet over medium-high heat. Spray with cooking spray OR melt about a tablespoon of butter or margarine in skillet.
- Pour egg into skillet. As edges of omelet set along the sides, gently raise up with spatula and tilt pan to let uncooked egg on top run over the cooked edge and into the bottom of the pan. (Reduce heat to medium if need be to keep egg from burning/cooking too quickly.)
- Once omelet is fairly set (no more egg will run to the bottom of the pan), reduce heat to low (or turn off heat if cooking on an electric range) and flip the omelette (if you wish). Fill with warmed seasoned meat and/or vegetables (including some chopped/diced tomato) and a wee sprinkling of cheese, if you like. Fold omelet in half, sprinkle with a bit more cheese if you wish, and allow to finish cooking (about a minute or two). Place lid on skillet during this time if you wish.
- Plate omelette and garnish with desired condiments.
That smells — and tastes! — yummy! ¡Olé!