Moist and Creamy Omelets in a Fraction of the Normal Cooking Time

Moist, creamy omelets can be made in the microwave. The best are those made with two eggs (one serving) or four eggs (two servings). Larger omelets are difficult to handle and won’t cook evenly.

Here are a few other points to bear in mind if you’re to succeed when microwaving omelets:

--Don’t salt plain omelets before you cook them because you’ll toughen the eggs. Salt is beaten into the whites for puffy omelets because it helps to stabilize them and keep them from collapsing.

--For plain omelets, use glass ovenware or glass ceramic skillet of the exact size called for.

To hide the microwave omelet’s pale exterior, top with a colorful sauce. Omelets don’t brown in the microwave and browning dishes aren’t practical for the omelets because, among other reasons, they take too long to heat.

PLAIN, OR FRENCH, OMELET

2 eggs, at room temperature

1 tablespoon butter or margarine

1/4 teaspoon salt, about

Dash white pepper

Beat eggs briskly with fork until frothy. Melt butter in wax-paper-covered, microwave-safe 5 1/2-inch glass ovenware or glass ceramic skillet by microwaving on HIGH (100% power) 25 to 30 seconds. Tilt skillet to coat bottom evenly.

Pour beaten eggs into skillet and microwave, uncovered, on HIGH (100% power) 1 minute. With rubber spatula, draw partially set edges toward center and tilt skillet so uncooked portions flow underneath.

Microwave on HIGH (100% power) 25 to 30 seconds until omelet is just set and top is creamy. Season with salt and white pepper, loosen omelet with spatula, fold over on itself and turn out onto warm plate. Makes 1 serving.

Note: Top with favorite cheese, tomato or mushroom sauce. To fill omelet, spoon 1/3 cup room-temperature minced cooked meat or sausage, boned and flaked fish or shellfish, or sauteed mushrooms, onions or sweet peppers onto omelet just before folding and turning out.

Variations:

Omelet For Two: Prepare as directed, using 4 eggs and 1 tablespoon butter in 8-inch skillet. Microwave 2 1/2 to 3 minutes as recipe directs, drawing edges toward center every minute. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper before filling and folding. Turntable will help this large omelet cook more evenly. Makes 2 servings.

Fines Herbes Omelet: Add 1/2 teaspoon minced fresh chives, 1/4 teaspoon minced fresh chervil and 1/8 teaspoon minced fresh tarragon (or dash of each dried herb) to melted butter before adding 2 beaten eggs. Microwave as directed. For 4-egg omelet, double quantity of herbs.

Cheese Omelet: Prepare 4-egg omelet as directed. Fifteen seconds before cooking is completed, sprinkle with 1/3 cup coarsely shredded sharp Cheddar or Gruyere cheese and finish microwaving. Other cheese choices: 2 to 3 ounces soft ripened cheese such as Boursin, Brie, chevre, mascarpone or semisoft cheese such as crumbled feta, shredded Muenster or mozzarella.

The following fluffy five-minute miracle won’t collapse when you cut into it. A turntable will make the omelet rise more evenly.

SOUFFLE OMELET

4 eggs, separated, at room temperature

2 tablespoons cold water

1/2 teaspoon salt

1/8 teaspoon white pepper

1/8 teaspoon cream of tartar

1 tablespoon butter or margarine

Briskly beat egg yolks and water with fork and set aside. In separate bowl, beat whites until frothy. Add salt, white pepper and cream of tartar and beat to soft peaks. Fold gently into yolk mixture.

Melt butter in wax-paper covered, microwave-safe 1 1/2-quart-round casserole (about 2 inches deep) by microwaving on HIGH (100% power) 25 to 30 seconds. Tilt casserole to coat sides with butter.

Pour egg mixture into casserole, smooth top lightly and microwave, uncovered, on MEDIUM (50% power) 4 to 4 1/2 minutes until puffed and just set, rotating omelet 180 degrees at half time if not using turntable. Loosen omelet with spatula, divide in half, using 2 forks, and ease onto warmed plates. Makes 2 servings.

Note: To fill omelet, before turning out, crease center of omelet with spatula, top half with 1/3 cup room-temperature minced cooked meat or sausage, boned and flaked fish or shellfish, or sauteed mushrooms, onions or sweet peppers. Fold, lift from casserole and divide in 2. Because folded puffy omelets do not hold much filling, alternate method is to spread turned-out omelet with filling, then halve.

Note: In ovens of less than 600 watts, increase cooking times about 15%.