Callys Omelet Recipes

CALLIE'S CHARLESTON BISCUITS

Steps:

• Preheat the oven to 450 degrees F. Have an ungreased baking sheet ready.
• Place the self-rising flour in a large mixing bowl. Use 2 forks or your fingers to cut in the cream cheese and butter, making sure not to overwork the dough; there should be small chunks and some loose flour. Make a well in the center of the mixture and add the buttermilk, gradually incorporating it into the flour. (The dough will be wet.)
• Pat a little all-purpose flour on the top of the dough, then flip it out onto a floured surface, floured-side down. Flour the top of the dough lightly; that will make it easy to roll out but keep it moist inside. Lightly pat or roll out the dough to a 1 1/2-inch thickness (do not overwork it or the biscuits will be tough).
• Use a 2-inch biscuit cutter or a similarly sized drinking glass to cut out biscuits, cutting them as close together as possible. (The key to good biscuits is to avoid having to knead or roll out the dough too many times.) Arrange the biscuits on the baking sheet so that they are just touching. Roll out the leftover dough into a rope and outline the exposed outer edge of the biscuits, binding them together to stop the biscuits from spreading and creating a wonderful rise while baking. Brush the tops with the melted butter.
• Put the biscuits in the oven, then immediately turn the oven down to 400 degrees F and bake for 10 minutes. Rotate the pan, then bake until golden brown, an additional 6 to 10 minutes. Serve warm with spreads such as Savory Thyme Butter, blackberry jam or cream cheese.
• Combine butter, green onion, thyme, garlic and some salt and pepper in a bowl with a rubber spatula, or whip with a handheld mixer.
• Transfer to a ramekin, cover with plastic wrap and store in the refrigerator, or roll into a log in plastic wrap and freeze until ready to use.

CALLY'S OMELET

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.

OMLET

Steps:

• Sautee the onion in olive oil for 3 to 5 minutes. Add the bell peppers, and cook for another minute or two.
• Add the onions and peppers to the beaten eggs and combine well.
• In a large skillet or frying pan, heat the butter or margarine and pour in the egg mixture. Sprinkle with a dash of salt and pepper and the garlic powder.
• Allow to cook until the bottom of the eggs are lightly golden brown, the either flip or fold in half and cook for a few more minutes.

CHIARELLO'S CLASSIC OMELET TECHNIQUE

Steps:

• Break the eggs into a bowl and season with salt and pepper; lightly beat with a fork. Heat a 10-inch nonstick saute pan with 1 teaspoon unsalted butter. When butter begins to crackle pour in beaten eggs and cook for 10 seconds, just so the eggs begin to set on the bottom. Immediately scrape the sides towards the middle using a plastic utensil. Stir almost continuously until the omelet is cooked to your liking. Allow 2 minutes for a well cooked omelet. To roll the omelet, flip one half over toward the middle, while tilting the pan. Add the filling of your choice and continue rolling omelet over itself. Roll the omelet on to a serving plate. Make a slit with a paring knife to expose some of the filling and drizzle some melted butter on top, if desired. *Chef's Note: To serve a make-your-own omelet bar, make omelets to order and offer toppings: Spinaci alla Padella, Grilled Red Onions, Salami Bits, Caponata and a selection of cheeses.
• Bring 1 gallon of water to boil in a large pot with 2 1/2 tablespoons kosher salt. Add the spinach, pushing it down into the water with a skimmer, and immediately remove it to a bowl of ice water. Drain the spinach once cooled (don't leave it in for too long) and squeeze out the water. Divide spinach into 4 sections and compress each into a ball (each ball will be about 1 cup and they can be wrapped in plastic and refrigerated for up to a day). Cut each ball in half and then in half again to chop up the spinach. Place 1/4 cup of the oil in a large skillet over high heat. Add the garlic to the pan and shake the pan often, for about 1 minute or until the garlic is lightly browned. Add the spinach and saute for 2 to 3 minutes. Season with salt and freshly ground pepper, to taste. It will seem dry. Remove the spinach to a bowl, sprinkle with a little olive oil and garnish with lemon wedges. Variations: Try adding some chopped anchovy with the garlic. For creamed spinach: substitute butter for half of the oil and add 1 cup of heavy whipping cream as you cook the spinach. Yield: 4 servings
• Preheat a grill or a grill pan. Lightly brush the onion slices with olive oil. Place on the grill and cook about 6 to 8 minutes. Transfer to a cutting board and chop into bite-sized pieces or serve whole. Yield: about 3 cups
• Heat a large saute pan over medium-high heat. Place salami in heated pan. Drizzle salami with olive oil, and cook, stirring. The salami will give off steam in about 5 minutes while it releases its moisture. When the hiss of steam turns to a sizzle, turn the heat down to medium and cook, stirring occasionally, until the salami bits are crisp, about 15 to 20 minutes. Using a slotted spoon, transfer the bits to several thicknesses of paper towel to drain. The bits will crisp even more as they cool. Use immediately or freeze the bits for up to 6 months and warm in a skillet, as needed. Yield: 1 pound
• In a very hot pan, separately cook the vegetables over a medium-high flame with a bit of the olive oil. Cook the onions and the garlic together in the same pan in a little more oil. Set all cooked vegetables aside in a large bowl. Make the "agrodolce": Combine vinegar and sugar in a small saucepan and reduce by half over medium-high heat for 3 to 4 minutes. While vegetables are still warm, combine with the roasted peppers, olives, and capers. Pour the "agrodolce" vinegar over the vegetable mixture and toss to coat. Add salt and pepper to taste. Add the chopped herbs and marinara sauce and stir. Serve the caponata at room temperature. Yield: 10 to 12 servings

LOADED OMELETS

Steps:

• Preheat oven to 250 degrees F.
• Heat 2 teaspoons of the oil in a large skillet over medium heat.
• Whisk together the eggs, milk, salt, and black pepper. Pour half of mixture into hot skillet. When egg starts to cook, lift edges with a spatula to allow uncooked egg to slide underneath. When almost cooked through, top 1 half with desired toppings. Fold over untopped side and cook 2 minutes, until egg is cooked through and cheese melts (if using cheese). Transfer omelet to a baking sheet and place in a warm oven while you prepare second omelet.
• Slice omelets in half and serve.

CALLY'S OMELET

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.

CALLY'S OMELET

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.

CALLY'S OMELET

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.

CALLY'S OMELET

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. (Recipe and photo courtesy allrecipes.com)

CALLY'S OMELET

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.

COLD OMELETS

Steps:

• For the tomato omelet: In a large saucepan, preferably nonstick, heat one tablespoon of the olive oil. When hot, add the minced scallions and saute for about 30 to 45 seconds. Add the chopped tomatoes and a quarter teaspoon of the salt. Saute the tomatoes for about 45 to 60 seconds, until they are warm and starting to render their juice but are still firm. Set aside.
• Heat the remaining tablespoon of oil in a clean saucepan. Meanwhile, beat the eggs with the remaining quarter teaspoon of salt and the pepper in a bowl. When the oil is hot, add the egg mixture and, when the curds form in the bottom of the pan, stir until the whole mixture is set but a little wet inside.
• Using your fork, bring the near lip over toward the center of the omelet and arrange the tomato mixture down the center of the omelet. (If the tomato mixture is too wet, use a slotted spoon to remove the solids for use on the omelet.) Fold both lips of the omelet back over the tomatoes to enclose them as best you can. Heat the one teaspoon of butter in the exposed end of the skillet and cook the omelet for about 45 to 60 seconds to brown it nicely underneath. Invert onto a plate.
• When lukewarm, slide the omelet onto a piece of plastic wrap and roll it into a tube, tightening it as you roll to give it a nice cylindrical shape and twisting the wrap at both ends. Refrigerate until ready to use.
• At serving time, cut the omelet into one-and-one-half-inch slices and place the slices cut-side-down in a small gratin dish. Sprinkle with a few drops of vinegar, about one tablespoon of oil and extra herbs, if desired. Serve.
• For the herb omelet: Beat the eggs with the salt, pepper and chopped herbs and proceed with the directions above (ignoring references to the tomato mixture) to make and finish the omelet.