Alpine Omelet Cholermues Recipes

ALPINE OMELET

Alpine Omelet image

Make and share this Alpine Omelet recipe from Food.com.

Provided by morgainegeiser

Categories Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

6 ounces fruit, dried bits
1 1/2 cups water
1 tablespoon lemon juice
2 1/2 tablespoons margarine
2 teaspoons cornstarch
1 tablespoon honey
6 tablespoons white flour
4 eggs
1 cup half-and-half
1 dash nutmeg

Steps:

In a small bowl, soark fruit bits in the water and lemon juice for several hours or overnight. Drain fruit and reserve liquid.
In a small pan, melt 1 tablespoon margarine over medium-high heat. Add cornstarch, stirring quickly. Stir in honey and the water from the fruit. Stir until the mixture is thick and smooth. Add fruit and simmer on low heat while making the omelet.
In a large bowl, whip together flour, eggs, half and half, and nutmeg until frothy. Cover bowl with a towel and place in refrigerator for 15 minutes. Remove and whip mixture once more.
Turn heat to medium high under a large frying pan. Melt 1 1/2 tablespoons of margarine and add egg mixture. Cover, turn heat to low, and cook for 7 to 8 minuntes- until omelet is light brown on the bottom.
With a wooden spoon, break the omelet into bite sized pieces and turn them over. Turn heat off and allow egg mixture to beome firm on the bottom.
Serve with fruit mixture.
Note: Soaking and refrigeration time not included in prep or cooking time.

CLASSIC FRENCH OMELETTE RECIPE BY TASTY

Classic French Omelette Recipe by Tasty image

French omelettes are arguably the most famous omelettes--and the most technically challenging. But fear no more, we take you through all the tips, tricks and techniques to create the most delicious, and beautiful, omelette in no time.

Provided by Matt Ciampa

Categories Breakfast

Time 20m

Yield 1 serving

Number Of Ingredients 6

Ingredients

3 large eggs
1 ½ teaspoons water
⅛ teaspoon kosher salt
2 tablespoons unsalted butter, divided
fresh chive, for garnish, minced
flaky sea salt, for garnish

Steps:

Add the eggs, water, and salt to a medium bowl. Use a wire whisk or fork to beat until the whites and the yolks are completely combined, with no spots of egg white remaining. The mixture should flow off the whisk evenly. Let sit at room temperature for 10-15 minutes.
Melt 1 tablespoon of butter in an 8-inch nonstick skillet over medium heat until it starts to foam, but does not brown, about 1 minute. Pour in the eggs. Using a rubber spatula, constantly scrape the bottom of the pan while also moving it in a circular motion to ensure that the eggs cook slowly, forming only small curds, 1-2 minutes. Be sure to scrape the sides of the pan to incorporate the wispy edges back into the center of the omelette. Once the eggs are softly scrambled and look creamy and custardy, 2-3 minutes more, stop stirring and reduce the heat to low. Use the spatula to smooth the surface in an even layer. You can also gently shake the skillet to settle any uncooked egg. The surface should look wet, but not runny.
Remove the pan from the heat and let sit for 1 minute to ensure the omelette will hold its shape.
Gently begin to roll up one side of the omelette. Slide ½ tablespoon of butter into the pan to help release the rest of the omelette from the surface. Continue rolling into a cylinder shape, then invert onto a plate, seam-side down.
Brush the exterior of the omelette with the remaining ½ tablespoon butter. Garnish with chives and flaky salt.
Serve immediately.
Enjoy!

Nutrition Facts : Calories 475 calories, Carbohydrate 1 gram, Fat 41 grams, Fiber 0 grams, Protein 24 grams, Sugar 0 grams

CALLY'S OMELET

Cally's Omelet image

The best omelet in the world!

Provided by devin

Categories Breakfast and Brunch Eggs Omelet Recipes

Time 35m

Yield 2

Number Of Ingredients 7

Ingredients

2 tablespoons butter
½ green bell pepper, chopped
½ red bell pepper, chopped
½ Bermuda onion, sliced
7 baby portobello mushrooms, sliced
½ pound beef tip
½ cup egg substitute

Steps:

Melt butter in a medium saucepan over medium heat. Stir in green bell pepper, red bell pepper, onion and portobello mushrooms. Cook until tender, about 5 minutes.
Stir beef into the vegetable mixture, and cook until evenly brown, 5 to 10 minutes.
Stir egg beaters into the mixture, and cook 10 minutes, or until firm.

Nutrition Facts : Calories 510.6 calories, Carbohydrate 26 g, Cholesterol 104.9 mg, Fat 29.5 g, Fiber 7.5 g, Protein 40.2 g, SaturatedFat 13.8 g, Sodium 284.2 mg, Sugar 10.5 g

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