This document provides instructions for making two common types of omelets - rolled, French-style omelets and folded, American-style omelets. It explains that rolled omelets are cooked in a pan and rolled up while folded omelets are often cooked on a griddle and folded in half. Additionally, it provides tips for making quality omelets, such as using high heat to quickly cook the eggs without overcooking them and using a well-seasoned pan to prevent sticking. Finally, the document lists some suggested fillings that can be added to omelets like cheese, mushrooms, chicken, and spinach.

1. T

2. The rolled, or French-style, omelets start
out like scrambled eggs, but when the eggs
start to set, they are rolled over. A folded or
American style, omelet is prepared in much
the same manner, though it is often cooked
on a griddle rather than in a pan, and
instead of being rolled, the American
omelet is folded in half.
OMELET

3. Choose eggs that are fresh, with
intact shells. As with scrambled
eggs, the ability of the eggs to hold
its shape is irrelevant, but fresh
eggs are preferable. Omelets can
be seasoned with salt, pepper, and
herbs.

4. Omelets may be filled or garnished
with cheese, sauteed vegetables or
potatoes, meats, and smoked fish,
among other things.These fillings and
garnishes are incorporated at the
appropriate point to be certain they
are fully cooked and hot when the
eggs have benn cooked.

5. 1. High Heat.
This is an opposite to the basic principle
of low temperature egg cookery.
The omelet cooks so fast that its internal
temperature never has time to get too high.
2. A conditioned omelet pan.
The pan must have sloping sides and be
of the right size so the omelet can be shaped
properly. It must be well seasoned or condition to
avoid sticking.
Two Factors For Making Quality Omelets

6. Suggested Omelet Fillings
Cheese Sauteed or creamed mushrooms
Creamed or Curried Chicken Creamed or Buttered Spinach