Almond Cheese And Rosemary Omelet Recipes

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PERFECT CHEESE OMELET



Perfect Cheese Omelet image

A touch of scallions balances out the rich, gooey Monterey Jack in this fluffy omelet.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 10m

Number Of Ingredients 6

2 large eggs
1/8 teaspoon kosher salt
Pinch of coarsely ground fresh pepper
1 teaspoon extra-virgin olive oil or unsalted butter
1/4 cup shredded Monterey Jack cheese
1 tablespoon thinly sliced scallion

Steps:

  • In a small bowl, whisk together eggs, salt, and pepper until frothy.
  • Heat an 8-inch nonstick skillet over medium until your hand feels warm when held about 2 inches above the surface. Add oil or butter, and swirl to coat the bottom of skillet evenly.
  • Pour whisked eggs into skillet; let set slightly. With a heatproof flexible spatula, push eggs from edge toward center; tilt pan to let egg fill spaces. Repeat until omelet is just set, 1 to 2 minutes. Sprinkle cheese and scallion over half of the omelet, leaving the half closer to the skillet handle uncovered (to make it easier to remove from pan). Using the same spatula, gently fold omelet over filling. Tilt skillet, and slide filled omelet onto a serving plate (don't worry if there are a few rips).

Nutrition Facts : Calories 294 g

CHEESE OMELETTE WITH HERBS



Cheese Omelette with Herbs image

This is one of our regular breakfast omelettes. I serve it with whole grain bread, orange juice, and coffee. My husband loves it.

Provided by Norah_Hannel

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 15m

Yield 2

Number Of Ingredients 13

5 eggs
4 tablespoons whole milk
4 tablespoons sunflower seeds
1 teaspoon roasted flax seeds
1 teaspoon dried chervil
½ teaspoon dried Italian herbs
1 small clove garlic, minced
½ teaspoon sea salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
¼ teaspoon dried basil
3 slices Gouda cheese
4 leaves fresh basil, chopped

Steps:

  • Combine eggs, milk, sunflower seeds, flax seeds, chervil, Italian herbs, garlic, salt, and pepper in a bowl and mix with a fork.
  • Heat olive oil in a nonstick skillet over medium heat. Pour in egg mixture. Cook until egg starts to set, about 5 minutes. Sprinkle with dried basil and lay sliced Gouda cheese on top. Cut into 2 halves using a spatula. Fold each omelette in half and turn over. Cook for another minute. Serve garnished with fresh basil.

Nutrition Facts : Calories 489.6 calories, Carbohydrate 7.6 g, Cholesterol 457.1 mg, Fat 39.4 g, Fiber 2.7 g, Protein 28.8 g, SaturatedFat 12.6 g, Sodium 941.4 mg, Sugar 2.3 g

ROSEMARY ALMONDS



Rosemary Almonds image

I saw someone on FTV making these, and thought I'd try them. They made them with cashews - I used both blanched and unblanched almonds. These are really addictive. Don't substitute light brown sugar for the dark. Don't substitute dry rosemary for fresh.

Provided by P48422

Categories     Fruit

Time 13m

Yield 1 1/2 pounds

Number Of Ingredients 7

1/2 lb whole unblanched almond (still in their brown skin)
3/4 lb whole blanched almond
2 tablespoons chopped fresh rosemary
1/4 teaspoon cayenne
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon melted butter

Steps:

  • Spread the almonds in a single layer on a baking sheet and toast at 350°F until they become fragrant and lightly toasted- about 8- 10 minutes.
  • Meanwhile, mix the remaining ingredients in a large bowl (big enough to hold all of the almonds).
  • When the almonds are toasted done, toss them immediately with the rosemary mixture (while they are still hot!).
  • Toss thoroughly.
  • Let cool, and toss again to break them up a bit (the sugar will cause them to stick together until they cool, then they will stay separate).
  • Store in an airtight container or serve slightly warm.
  • NOTE: You can substitute any kind of nut, or a mix of nuts. Just make sure the nuts are raw and unsalted. You need about 1 1/4 to 1 1/2 pounds of nuts in total.

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