How to make an omelette in a pan without oil in a non-stick pan using parchment paper.
The pan omelette without oil is light, fluffy, and moist, offering a valid alternative to the baked omelette.
Basic ingredients
• eggs;
• a pinch of salt;
• a pinch of pepper.
I don’t add cheese to the egg as I don’t like the combination of the two.
You can customize your omelette by adding vegetables, avoiding combining it with additional protein sources like cheeses and cold cuts, thus preparing a light dish.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
Consider one egg per person; sometimes I use two because they are small-sized.
- 4 eggs
- 1 pinch salt
- 1 pinch mixed grain pepper (with grinder)
- to taste chopped parsley
- to taste vegetables (raw, cooked, sliced, chopped)
- aromatic herbs
- spices
Suggested Tools
- 1 Bowl
- Fork
- 1 Pan non-stick diameter 9.5 in
- Lid
- Parchment paper
- Plate flat
- Spatula for lasagna
- Pan non-stick pancake flipping pan
Preparation
It is useful to know that washing eggs removes their protective coating, making their porous shell more susceptible to bacteria.
So, if the shell is dirty, you can clean it dry [for example, with a sheet of kitchen paper] before storage and only clean it with a damp sheet of kitchen paper when you are about to use it.
Break the eggs and pour them into a bowl.
Add a pinch of salt per egg and grind the pepper.
Add chopped parsley if desired.
Beat all together with a fork.* I don’t add cheese to the egg as I personally don’t like the combination of the two.
Complete the omelette by adding vegetables:
• raw;
• cooked;
• sliced;
• chopped.Further enhance with aromatic herbs and spices.
Use a good non-stick pan:
√ if you have a good non-stick pan you may not need parchment paper;
√ if you want to avoid flipping the omelette, cook it with a lid over low heat until fully cooked, taking care not to burn the base.• heat the pan;
• line the pan with a sheet of parchment paper cut to size, dampened and wrung out;
• pour the mixture into the pan inside the parchment paper and spread it carefully;
• continue mixing with the fork until the egg starts to set;
• poke holes with the fork and move the pan so that the egg sets evenly;
• let it cook until even the surface of the omelette is solid so you can easily move and flip it.Move the omelette with the parchment paper onto a large flat plate, gently detach it from the parchment paper using a lasagna spatula, flip it and return it to the parchment paper in the pan to complete cooking.
* you need to get the hang of it.Once the other side is cooked, move the omelette with the parchment paper onto the plate and remove the parchment paper.
Dish up.
Your pan omelette without oil is ready.
Enjoy your meal!
Alternatively, prepare the light oven omelette.
Line a baking tray with a sheet of parchment paper [I usually use a 24 cm pastiera mold].
Pour the egg mixture into the tray.
Briefly preheat the oven.
Bake at 356°F for 30 minutes in a fan oven until evenly golden.
FAQ (Frequently Asked Questions)
About eggs
The egg is a food with high nutritional value.
Egg classification by weight
• XL extra large: 73 g and up; • L large: from 63 g to 73 g; • M medium: from 53 g to 63 g: • S small: less than 53 g.Can people with cholesterol eat eggs?
⇒ cook and eat respecting your dietary plan.
In the case of congenital familial hypercholesterolemia, it is advised not to exceed the dose of two eggs per week.
Source: Humanitas.it.
