The omelette is a classic of Italian cuisine and can be prepared in many ways. To cook it you need to follow a few simple rules, in order not to burn it
The question often returns among the letters that arrive at the editorial office: Why do I always burn the omelette?
In fact, the omelette is an evergreen of Italian cuisine, everyone has cooked at least one in their life, not always with the right satisfaction though! Because the omelet, although it looks like a simple and easy to make dish, actually hides many pitfalls, the worst of which is the risk of burn everything.
Higher or lower, with vegetables or plain, there are many versions of omelettes, one tastier than the other, perfect to serve cut into chunks like finger food or as a main course, or even as a single dish, to be savored as soon as it is baked or even cold, because you like omelettes in any way you bring them to the table.
Why do I always burn the omelette? Check out our tips in the tutorial above!
Eggs, salt and oil, the basic recipe of the omelette
The basic recipe for an omelette for 4 people includes: 4 eggs (one per person), a drizzle of extra virgin olive oil and a pinch of salt. Some leaflets of optional fresh basil and two spoons of Parmesan cheese. Divide the yolks from the whites, beat the first courses with a fork (with Parmesan and basil), while with a whisk whisk the seconds slightly With salt. Meanwhile, heat the extra virgin olive oil over a gentle heat. Add the egg whites to the yolks and pour everything into the pan. Cook for two minutes, then with the help of a spatula, lift the edge of the omelette slightly, to drain the liquid part, in case there was. Place a plate of the same diameter as the pan on it and then, with a quick movement, turn the omelette over and slide it back into the pan. Cover with a lid and cook for a few more minutes. At this point, check with a spatula that the bottom is also cooked and turn out your omelette on a serving plate.
Many vegetables, for a richer taste
If you want, the omelette can also be an opportunity to eat some vegetable to children or simply to bring a richer dish to the table. In fact, there are many vegetables that can be used, starting from zucchini (with their flowers), with leeks, artichokes, potatoes, onions, peppers, garlic asparagus… The rule, for whichever vegetables you choose, is to make it brown first in a pan with a drizzle of oil and maybe some herbs and then some add the beaten eggs. In this way, the vegetables will flavor and cook evenly, avoiding to remain raw and indigestible seeds.
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