Chicago Omelet Recipe

Name: Chicago Omelet
Yield: 4 servings
Cuisine: American
Ingredients: 3 eggs; 3 Tbsp. water; 3/8 tsp. salt; 1/8 tsp. white pepper; 1 oz. diced ham; 1 oz. sliced mushrooms; 1 tsp. chopped parsley; 1 1/2 tsp. chopped chives; 1/4 tsp. tarragon; 2 Tbsp. butter

Servings: persons

1
Place an 8-inch omelet pan over moderate heat.
2
Do not overheat or butter will smoke and burn.
3
Beat eggs, water, salt and pepper thoroughly with a fork.
4
Add remaining ingredients, except butter. When pan is hot, add butter and stir around quickly to coat bottom of pan.
5
Pour in egg mixture and shake pan with one hand, stirring mixture with the other.
6
An omelet should remain soft and creamy in the center.
7
To turn out of pan, hold handle.
8
If a filling is used, place a small amount in upper half of omelet.
9
Raise pan to a 45u00b0 angle and using a fork, start to roll omelet from the top down. Turn onto a warm plate and serve immediately.
10
Makes 1 serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 eggs, 3 Tbsp. water, 3/8 tsp. salt, 1/8 tsp. white pepper, and more.

Yes, Chicago Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicago Omelet

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