Half the fun of an omelette with cooking it. Most of the horror of an omelette is cooking it. There is definitely a technique for cooking a fluffy omelette. This is the wrong article to learn how to make an omelette.
For the purpose of a puree and omelette is basically scrambled eggs with stuffing. This is one reason it has taken me so long to add this to the list of pureed recipes. Also, the traditional 3-egg omelette is too large for people who are eating via a tummy tube, or sipping one cup of food and calling that a meal.
A 3-egg omelette needs a starch to keep the egg solids from sinking to the bottom of the blender. Whether you add a piece of toast, hash browns, home fries, or English muffin, you are still making 6 cups of puree. That is a lot of puree. Most omelettes are pretty mild in flavor which make them perfect for a person who's stomach is upset with most spicy foods. BUT NOT THREE MEALS IN A ROW. When I was a lip sipper, that would make it 6 meals!! That is a lot of the same ol' same ol'.
My recipe for Sloppy Joe, gave me the inspiration for how to add omelette to my recipe list - SHARING.
RECIPE FOR TWO CUPS OF PUREE
center 1/3* cup of the omelette including stuffing
One toast, English muffin, or "like-size" cooking potato
one cup warm liquid like water or coffee
ADDITIONAL
extra butter
black pepper
FULL BATCH
Yea, six cups to too much to make and save in the refrigerator. SO make an Omelette that two people can share. Cut the center out and puree that section.
SCRAMBLED EGGS
Yes, this is basically one scrambled egg, one piece of breakfast meat, toast, and/or cheese. If you still want to make a meal, but don't want to go through the hassle of making a 3-egg omelette - cook the stuffing, and then drop an egg on top and scramble it up.
DENVER OMELETTE
When I make an omelette my favorite is a Denver omelette with peppers, onion, and ham/bacon (and a dash of sherry). If I am out of meat, I will make an omelette duxelle +/- the spinach.
If you add spinach to your Denver omelette you will end up with green eggs and ham . . . :)
CHEESE
OK, I didn't include cheese in this recipe. WHAT WAS I THINKING?!? Of course any cheese is good whether it is Havarti, Jarsberg, Cheddar, Brie, Velveeta, Emmental, Bleu, Feta, Stilton, Lancashire, Gruyère, Roquefort, Queso Blanco, Colby-Jack, Monterey, Cremoso . . . I'm starting to feel like Pvt. Benjamin Buford 'Bubba' Blue.
MORE THAN ONE SERVING
If you decide to go the route of more than one serving, I recommend adding a flavoring to additional servings. If I am having a potato omelette puree, I will add Ketchup to the second puree. If I am having toast with the second puree, I with add grape jelly or orange marmalade. If I am having a English muffin omelette I would have made a Eggs Benedict (just being straight with you here).
Fresh eggs matter
* Proper answer (with much love) according to my son in college: The case for an unfolded omelette, that is, a circular omelette, is analogous to the folded case excepting for the form of the description of the height gradient. For an unfolded omelette of uniform height, each cut has to have volume of pi r squared h divided by 3. To find the length of the circle segment, one solves a pretty basic integral, which is a form of Kepler's equation. That gives a length of the circular segment of 0.73, or about 3:2:3 ratio. So, for a perfectly even omelette, it's 1/4. If you make the omelette fatter in the middle, this ratio becomes smaller. The answer is closer to 1/4.
COMMENTS
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I have created a companion page on Facebook called: 100 Meals Pureed - Recipes for Head and Neck Cancer Survivors. Sometimes it is easier to share a FB page than send a blog address.
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