Alpine Omelet Recipes

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LIGHT AND FLUFFY OMELETS



Light and Fluffy Omelets image

Provided by Emeril Lagasse

Categories     main-dish

Time 8m

Yield 1 serving

Number Of Ingredients 6

1/8 teaspoon salt
Pinch ground white pepper
1 tablespoon unsalted butter, melted
*3 tablespoons grated cheese, such as cheddar or Swiss (optional)
3 large eggs
2 tablespoons heavy cream

Steps:

  • Place the eggs, heavy cream, salt and pepper in the blender and mix until very frothy, about 1 minute. Heat a saute pan over medium heat and, when hot, add the butter to the pan, swirling to coat. Pour the egg mixture into the pan. Using the rubber spatula, stir continuously and scrape down sides so as to evenly cook the mixture. Once the mixture resembles wet scrambled eggs, after about 30 seconds, use the rubber spatula to smooth the eggs so that they are an even depth throughout. Cook until almost set, about 10 seconds longer, and use the rubber spatula to fold the omelet in 1/2. Carefully slide the omelet out of the pan onto the plate.
  • Serve immediately.

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

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.

FINES HERBES OMELET



Fines Herbes Omelet image

A proper French omelet is all about (you guessed it) technique. Luckily, Jacques Pépin is the master. Note that Mr. Pépin cracks eggs on his cutting board, not against the rim of the mixing bowl. (This prevents any bacteria on the surface of the shells from getting into the bowl.) In the pan, Mr. Pépin maintains a kind of Tilt-a-Whirl shaking and spinning and scraping of the pan, keeping the eggs constantly in motion.

Provided by Jacques Pepin

Categories     brunch, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 6

10 large eggs, preferably organic
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup loosely packed chopped fresh herbs (1/4 cup parsley, and 1/4 cup combined tarragon, chives and chervil)
1 tablespoon canola oil
2 tablespoons unsalted butter

Steps:

  • Using a fork, beat the eggs, salt and pepper in a bowl until thoroughly mixed. Stir in the herbs.
  • Heat half the oil and butter in a 10-inch nonstick skillet over high heat. When the oil and butter are hot, add half the egg mixture. Stir continuously with a fork, shaking the pan, for about 2 minutes to create the smallest-possible curds. When most of the egg is solid, cook it without stirring for 10 seconds to create a thin skin on the underside.
  • Roll the omelet by folding over one side and then the opposite site, and invert it onto a plate. Repeat with the remaining ingredients to make a second omelet. Cut each omelet in half.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 21 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 328 milligrams, Sugar 1 gram, TransFat 0 grams

ALPINE OMELET (CHOLERMUES)



Alpine Omelet (Cholermues) image

Creamy eggs are a perfect match for sweet fruit in an Alpine omelet from the Romansh districts. From Easy Menu Cooking the Swiss Way, Helga Hughes.

Provided by Vicki Butts (lazyme)

Categories     Fruit Breakfast

Time 45m

Number Of Ingredients 10

1 6-oz pkg dried fruit bits
1 1/2 c water
1 Tbsp fresh lemon juice
2 1/2 Tbsp unsalted butter
2 tsp cornstarch
1 Tbsp maple syrup or honey
6 Tbsp white flour
4 eggs
1 c half and half
1 dash(es) nutmeg

Steps:

  • 1. In a small bowl, soak fruit bits with water and lemon juice for several hours or overnight. Drain fruit and reserve liquid.
  • 2. In a small pan, melt 1 tablespoon butter over medium-high heat. Add cornstarch, stirring quickly. Stir in syrup or honey and the water from the fruit. Stir until mixture is thick and smooth. Add fruit and simmer on low heat while making the omelet.
  • 3. 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.
  • 4. Turn heat to medium high under a large frying pan. Melt 1 1/2 tablespoons butter and add egg mixture. Cover, turn heat to low, and cook for 7 to 8 minutes-until omelet is light brown on the bottom. 5. With a wooden spoon, break the omelet into bite-sized pieces and turn them over. Turn heat off and allow egg mixture to become firm on the bottom.
  • 5. Serve immediately with stewed fruits.

MY BIG FAT GREEK OMELET



My Big Fat Greek Omelet image

If you're low-carbing it, try my spinach omelet with tomato and feta filling. If you thaw the spinach and squeeze it dry the night before, this omelet is very doable even for speedy weekday breakfasts.

Provided by Ben S.

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Yield 4

Number Of Ingredients 8

1 cup halved grape tomatoes
1 teaspoon dried oregano, divided
½ teaspoon salt, divided
Black pepper, to taste
½ cup crumbled feta cheese (can use reduced-fat)
8 large eggs
1 (10 ounce) package chopped frozen spinach, thawed and squeezed dry
1 tablespoon olive oil

Steps:

  • Heat a 12-inch non-stick skillet over low heat. (Use a 10-inch skillet if you halve the recipe to serve 2 instead of 4.) Meanwhile, in a small bowl, mix tomatoes, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. Stir in feta.
  • In a medium bowl, whisk eggs together, then stir in spinach, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. A few minutes before cooking omelet, add oil to the pan, and increase heat to medium-high. Heat until wisps of smoke start to rise from the pan. Add the egg mixture to the skillet. Using a plastic or wooden spatula to push back the eggs that have set, tilt the pan and let the uncooked egg mixture run onto the empty portion of the pan. Continue pushing back cooked eggs, tilting the pan and letting uncooked egg mixture flow onto the empty portion of the pan until omelet is moist but fully cooked, about 3 minutes. Reduce heat to low; pour the tomato mixture over half of the omelet. Using a slotted, flat spatula or turner, carefully fold the untopped half over the filling. Use the turner to slide the omelet onto a cutting board. Let stand a minute or two for the filling to warm.
  • Cut the omelet into 4 wedges and serve immediately.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 6.7 g, Cholesterol 388.7 mg, Fat 17.9 g, Fiber 2.7 g, Protein 18.2 g, SaturatedFat 6.4 g, Sodium 696.1 mg, Sugar 2 g

SOUFFLE OMELET (PUFFY OMELET)



Souffle Omelet (Puffy Omelet) image

This Omelet is very light and fluffy. Fill it with any of your favorite fillers. Makes a very attractive presentation. Keep in mind that, although this dish looks very big, it is not as filling as you might think because it is such a light omelet.

Provided by Karen From Colorado

Categories     Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 5

4 egg whites
2 tablespoons water
1/4 teaspoon salt
4 egg yolks
1 tablespoon butter or 1 tablespoon margarine

Steps:

  • Beat egg whites until frothy.
  • Add water and salt; continue beating about a minute or until stiff peaks form.
  • Beat yolks at high speed of electric mixer until thick and lemon colored (about 5 minutes).
  • Fold yolks into whites.
  • Heat butter in a 10 inch skillet with an oven proof handle.
  • Pour in egg mixture, mounding it a little higher on the sides.
  • Cook over low heat for 8 to 10 minutes or until eggs are puffed and set and the bottom is golden brown.
  • Place skillet in a 325 degree (163 celcius) oven; bake for 10 minutes or until a knife inserted in the middle comes out clean.
  • Make a shallow cut off center of the omelet.
  • Place your fillers on the larger half of the omelet.
  • Fold the smaller half over the fillers.
  • Slip omelet onto a warmed plate.

Nutrition Facts : Calories 183.8, Fat 14, SaturatedFat 6.6, Cholesterol 392.9, Sodium 456.1, Carbohydrate 1.6, Sugar 0.6, Protein 12.1

ULTIMATE FRENCH OMELETTE



Ultimate French omelette image

The omelette is one of the most fundamental dishes in any cook's arsenal, and this recipe will teach you how to get it right every time

Provided by Angela Nilsen

Categories     Breakfast, Main course

Time 5m

Number Of Ingredients 6

3 eggs , as fresh as possible, preferably organic and free-range, room temperature
2 knobs unsalted butter
1 tsp finely, freshly grated parmesan (or vegetarian alternative)
2-3 chopped tarragon leaves
1 tbsp each snipped chives and chopped chervil or parsley
3 rounded tbsp finely grated gruyère

Steps:

  • Get everything ready. Warm a 20cm (measured across the top) non-stick frying pan on a medium heat. Crack the eggs into a bowl and beat them with a fork so they break up and mix, but not as completely as you would for scrambled egg. With the heat on medium-hot, drop one knob of butter into the pan. It should bubble and sizzle, but not brown. Season the eggs with the parmesan and a little salt and pepper, and pour into the pan.
  • Let the eggs bubble slightly for a couple of seconds, then take a wooden fork or spatula and gently draw the mixture in from the sides of the pan a few times, so it gathers in folds in the centre. Leave for a few seconds, then stir again to lightly combine uncooked egg with cooked. Leave briefly again, and when partly cooked, stir a bit faster, stopping while there's some barely cooked egg left. With the pan flat on the heat, shake it back and forth a few times to settle the mixture. It should slide easily in the pan and look soft and moist on top. A quick burst of heat will brown the underside.
  • Grip the handle underneath. Tilt the pan down away from you and let the omelette fall to the edge. Fold the side nearest to you over by a third with your fork, and keep it rolling over, so the omelette tips onto a plate - or fold it in half, if that's easier. For a neat finish, cover the omelette with a piece of kitchen paper and plump it up a bit with your fingers. Rub the other knob of butter over to glaze. Serve immediately.

Nutrition Facts : Calories 396 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Protein 24 grams protein, Sodium 0.95 milligram of sodium

DUTCH OVEN OMELETTE



Dutch Oven Omelette image

Number Of Ingredients 11

2 dozens X-large eggs
2 cups cubed ham or pork, crumbled bacon strips, country sausage, sausage link pieces or left over steak from the night before
1 cup diced onion
1 cup green, red or yellow bell pepper
1 cup sliced mushrooms
1 to 2 chopped fresh tomato
2 cups shredded Cheddar cheese
Spices: salt, pepper, Mrs. Dash® and Tabasco®
1 cup milk
1 stick butter, melted
1/2 cup canola oil or olive oil

Steps:

  • Coat inside of Dutch with oil. Break eggs into Dutch, add milk and whip until thoroughly mixed. Stir in the rest of ingredients, except one cup of cheese. Cover and place on heat source. This meal is best cooked over a camp stove or firebox for better temperature control. Low and slow is best.In initial phase of cooking, stir frequently as eggs start to cook. As eggs set up with cooking, lower heat until fully cooked. In last few minutes before serving, spread last cup of shredded cheese over omelete, replace lid and let melt.A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Favorite Camp Meals

Nutrition Facts : Nutritional Facts Serves

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