Antoni Porowskis French Omelet With Cheese And Chives Recipes

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ANTONI POROWSKI'S FRENCH OMELET WITH CHEESE AND CHIVES



Antoni Porowski's French Omelet With Cheese and Chives image

There's nothing quite like a classic omelet. On Netflix's "Queer Eye," Antoni Porowski, the food-focused member of the Fab 5, teaches the people he helps make over how to nourish themselves in an accessible way. This simple but sophisticated recipe, adapted from his cookbook, "Antoni in the Kitchen," follows in that vein. It requires few ingredients and a dextrous hand: You'll want to consider your ingredients carefully, and take care to not overmix the eggs. Keep it simple, or add mix-ins. Serve it alone, or pair it, as he suggests, with a favorite salad.

Provided by The New York Times

Categories     breakfast, brunch, dinner, for one, weekday, main course

Time 10m

Yield 1 serving

Number Of Ingredients 7

2 large eggs
2 1/2 tablespoons unsalted butter, preferably European-style or cultured
Pinch of kosher salt
1/3 cup coarsely grated Gruyère, sharp Cheddar or Fontina
Flaky sea salt, such as Maldon or kosher salt
Black pepper
1 tablespoon finely chopped fresh chives

Steps:

  • Whisk eggs in a medium bowl until well combined and smooth, taking care not to whip in too much air. The point is to combine the yolks and whites very well.
  • In a small nonstick skillet over medium-low, heat 1 tablespoon butter until the butter has melted and just begins to foam.
  • Pour in the eggs. Working quickly with one hand, gently move the pan in a circular motion over the heat (this will keep the eggs moving and evenly cooking). With your other hand, use a small rubber spatula (or chopsticks) to stir the eggs in a loose figure-eight pattern, creating small curds and scraping down the side of the skillet as you go. Continue until the eggs are mostly cooked through but just a little runny on top, 2 to 3 minutes.
  • Remove the pan from the heat and sprinkle the omelet with a pinch of salt, then sprinkle the cheese down the center. Gently shake the pan so that the omelet shifts toward the side of the pan opposite the handle and up the side of the pan. The part of the omelet above the edge of the pan should fold back over on itself - use your rubber spatula to give it a hand, if it doesn't.
  • Slide 1 tablespoon of butter underneath the omelet that's still in the pan. (This will help keep the omelet tender and soft - and it tastes really good.)
  • Using the spatula, roll up the omelet, then flip it seam-side down onto a warm serving plate. Slide the remaining 1/2 tablespoon butter across the top, then sprinkle with a pinch each of salt and pepper and the chives. Serve hot.

CHEESE AND CHIVE OMELET



Cheese and Chive Omelet image

I wanted to use up some egg whites, chives and left over cheese I had in the refrigerator so adapted this recipe from Bon Appetit (November 2006)with my changes. The original recipe used whole eggs and cheddar cheese.

Provided by ellie_

Categories     Breakfast

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 7

2 tablespoons butter
4 eggs
1/2 cup egg white
1 -2 tablespoon chopped chives
salt
pepper
1 cup grated cheese (I used Monterey Jack but a combination of cheeses or your favorite cheese will work well)

Steps:

  • Whisk together the eggs, egg whites, chives, salt and pepper (I used a lot of pepper) in a bowl.
  • In a large skillet melt butter over medium heat.
  • Add egg mixture to pan, cooking for a few minutes until almost set, lifting sides so egg mixture can run under.
  • Grate (or sprinkle) cheese over top of eggs (I grated it right over the eggs) and cook a few more minutes until cheese melts.
  • Fold 1/3 of the omelet over the center and then the other side over the center.
  • Turn omelet onto plate and cut in half or thirds.

Nutrition Facts : Calories 463.9, Fat 35, SaturatedFat 19.1, Cholesterol 438.7, Sodium 890.1, Carbohydrate 5.9, Sugar 0.8, Protein 30.5

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