Four Popular Omelette Recipes

While omelet recipes can vary, there is a basic way to make this dish, a way that acts as a foundation for the multitude of Ben et Florentine franchise omelette variations on the classic egg-based meal.

THE BASIC OMELETTE

Generally, you would take 2-3 eggs and whisk them together in a bowl with salt and pepper (to taste, of course).  Some recipes call for milk, cream, or water.  Cream can be especially good as whipping it together with the eggs can make them even fluffier.

Next, take about 1 tsp of butter (or more) and add it to a sizzling hot frying pan.  Throw the mixture into the heat and it should solidify quickly. Fold the eggs over until all the liquid has cooked and you are done.

Of course, you can add other things to your omelette—as many things as your heart desires, but it is best to keep it simple.

BASIC CHEESE OMELETTE

Of course, the most common omelette ingredient is cheese.  Soft cheese, of course, work best for this purpose.  Along with salt, pepper, and various herbs (garlic, thyme, oregano, etc) the most popular cheeses to put in an omelette are cheddar and swiss. You can also use mozzarella and brie.

DENVER OMELETTE

In the United States, there are many omelette recipes based on regional fare.  The Denver omelette, for example, is a common breakfast menu item that is attributed to the American West.  Also called the Western Omelette, the Denver omelette is your basic omelette, of course, but also has ham, green bell peppers, onions, and cheddar cheese.  The origin of this dish is actually obscure; nobody has really been able to confirm that it was, in fact, invented in the Mile-High City.  Some speculate that the dish was inspired by a sandwich popular among cowboys working long cattle drives during the early settlement periods of the American Southwest.

SPANISH OMELETTE

Spain has a traditional dish called “tortilla de patatas” or “tortilla espanola” which is basically the Iberian version of the omelette.  Tortilla, in this region, originally meant “small torte/cake” and not necessarily the corn/wheat flatbread associated with Mexico.

As such, the Spanish omelet, as we know it, is basically only made with egg and potato and is fried in oil (instead of sauteed with butter in a pan).  Some recipes call for onion, but that is less authentic.  Of course—as with all omelettes—this is a base recipe that allows for experimentation with other ingredients.