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Omelets with add-ins - on top or mixed with eggs?

When you add in ingredients to an omelet do you pour the eggs over the add ins or add the eggs to an empty pan and then add ins on top? I'm just wondering as I've been doing the former and it's not always successful in terms of setting to keep everything together ie. omelet becomes scrambled eggs.

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  1. The way I see it...

    Eggs poured over fillings= scrambled eggs. Eggs cooked then fillings added before folding= omelette.

    Nothing wrong with either.

    6 Replies
    1. re: viperlush

      Omelettes have the (modest quantity of) filling in the center. The other way is better suited for one am drunken stupor scrambled eggs.

       
      1. re: rjbh20

        Lovely plate. I'm trying to learn the basics. I started my egg journey with lots of add ins and lots of cheese but want to learn a proper omelet rather than drunken stupor eggs :)

        1. re: fldhkybnva

          The main thing is to go easy on the filling so it doesn't glop out the sides. And pay attention to the heat unless you like leathery brown eggs.

          1. re: rjbh20

            I'm not a super fluffy egg person, but leathery and brown is even less appealing. Thanks again for the tips.

            1. re: fldhkybnva

              I watched the Frugal Gourmet's omelet episode on YOutube and it is great for learning the filled omelet.

        2. The latter.

          Doing it the way you have been, isn't that verging more into frittata territory instead of omelet? I know that open-faced omelets are a thing, but traditionally, I expect the omelet to be folded over the filling rather than the filling interspersed within the omelet.

          1 Reply
          1. re: amishangst

            D'accordo! I didn't see your reply when I started posting mine. BTW, le frittate (plural in Italian) are much easier to prepare. There's less precision to the process.

          2. I make what some call an Italian omelet...a frittata. The ingredients for the frittata usually included diced onion and diced celery. These are sauteed in an old-fashioned cast iron skillet. Once the diced onion is translucent other ingredients like drained canned mushrooms and/or leftovers are added to the skillet. The whisked eggs are added last.

            The frittata is heated first on the stove top until signs of the bottom setting appear. The skillet is then moved to the broiled in the oven, and allowed to be cooked.

            When the frittata is removed from under the broiler, grated cheese tops it off. With the oven turned off, but still warm, the skillet is returned to the oven for a minute or 2 to allow the cheese to melt.

            Nota bene: The whisked eggs usually have some hot sauce added before being poured over the other ingredients.

            4 Replies
            1. re: ChiliDude

              I also make frittatas, the same way but generally much larger and never would attempt to fold it. It depends on the day which I prefer.

              1. re: fldhkybnva

                In what to you cook 'le frittate" that makes them much larger? My skillet is a 10.5" in diameter. How many eggs are involved in the process?

                ChiliDude, IBM (Italian By Marriage)

                1. re: ChiliDude

                  It's loaded with eggs, it's more a Spanish tortilla style, pretty thick. It's larger in that it's just taller.

                  1. re: ChiliDude

                    Sorry about typo 3rd word into interrogation. I'm known for poor proof reading.

              2. I make what I call a faux-tata :) These pix describe it better than I can. This was made with leftover salad :) I FAR prefer it to omelets. I make these constantly with anything hanging about in the kitchen.

                 
                 
                 
                 
                7 Replies
                1. re: c oliver

                  Hmm, that's what we call omelets in this house :)

                  1. re: c oliver

                    I would consider that an omelet....that's how the Classic Western is made

                    1. re: fourunder

                      Except the fillings go in first so aren't typical fillings that go ON later and are cooked as part of the egg.

                      1. re: c oliver

                        Pretty much every diner and luncheonette puts the ham, onions and peppers in first....the eggs are added later and mixed into the eggs just like in your pictures. When ceese is requested, then that would be added on top before folding The exception would be the fluffy stuffed omelet, but sometimes when omelets are finished in the oven, e, g, , like at the Original Pancake House, they too resemble more of a Frittata.

                        1. re: fourunder

                          Yea, that's how our diners do it which is where I started when I was learning to make an omelet.

                          1. re: fourunder

                            Actually I don't mix. I just let it all sit in place, swirling to move the eggs around. I do usually add cheese at the end and then fold as it comes out of the pan.

                            1. re: c oliver

                              Exactly how I've been doing it, the stuff all mixed in is nice.

                    2. I pour the eggs on top. If you aren't having success, you probably have too much add-ins or too much egg. 3 eggs max per 10" pan.

                      7 Replies
                      1. re: jaykayen

                        IIRC from LONG ago, fldhky, makes HUGE omelets :)

                            1. re: c oliver

                              Six eggs is minor league around here but it's usually an egg/egg white combo. I just tried this more traditional version with 3ggs/3whites and it worked really well.

                              1. re: fldhkybnva

                                I do a three egg omelet shared between two people with side dishes.

                            2. re: fldhkybnva

                              No shame in your game, player.
                              On busy nights this time of year (oh, who am I kidding? I eat them all year 'round), a big hearty "dinner omelet" is super.