Every Day With Rachael Ray

Tracey Seaman

Every Day with Rachael Ray test kitchen director

Don’t rush an omelet! After you’ve poured the eggs into the pan, stir to keep them from hardening. Then, while still semisolid, smooth them out and, as they continue cooking over very low heat, add the filling. Once set, fold. Ta-da! A moist, soft omelet!

To gently support and turn an omelet, use a flat-end wooden spoon or high-heat spatula. Slide the tool midway under the eggs and flop one half over the other. No more torn omelets!” —MARIO

1CHEESEBURGER OMELE T For a real crowd-pleaser, fill the omelets with sliced American cheese, browned ground beef and sautéed onions. Halve the cooked omelets and serve on hamburger buns with plenty of ketchup and mayonnaise or your favorite burger toppings. The teens in my house go crazy for this.

2 LIGH TENED-UP PEAS & ASPARAGUS OMELE T Cut the calories in half but keep all the flavor by using 1 whole egg and 3 egg whites instead of 3 whole eggs. Stir thawed frozen baby peas and snipped fresh chives into the beaten egg mixture. Fill with ½-inch pieces of blanched asparagus and dabs of peppered goat cheese, which tends to be lower in calories and fat than other types of cheese.

3CRAZ Y-FOR-GRAPES OMELET In a small saucepan, simmer a little butter and minced shallot for a flavor punch, then add a handful of halved seedless black grapes and a bit of sugar to make a savory compote. Use as the filling. Dollop the finished omelet with mascarpone cheese, which adds a rich and creamy touch. I love to serve this with a baby spinach salad tossed in a light vinaigrette!

Pros’ Tool Secrets
A few extra tips from our guest experts will help you
make a perfect—and perfectly delicious—omelet. Flip w
Mario’s favorite
omelet tool

Using a whisk leads to frothy, overbeaten eggs and a crusty omelet. The lowly fork is your go-to tool here, and you should mix the eggs until the yolks and whites are just combined.” —KC

To make sure your omelets stay warm after they’re placed on the table, serve them on warm plates that you’ve heated up in a low-temperature oven or the microwave.” —TRACEY

Surprise...No Browning Here!

Notice there’s no dark coloring on this omelet? That’s for a reason! While many of us enjoy the taste and firmness of a seared, browned omelet, pro chefs aim for unmarred yellow perfection. Browned eggs get tough and lose their moist texture and creamy, bright flavor. Stay on the sunny side: Try the technique in our classic recipe (page 67) for a firm omelet that’s not overcooked.

“When you cook an omelet, use a skillet that’s not only nonstick, but also has gently sloping sides, which means the finished food won’t break open or tear as you slip it onto the plate.”