CHERRY TOMATO AND HERB OMELETTE
Make and share this Cherry Tomato and Herb Omelette recipe from Food.com.
Provided by Sharon123
Categories Breakfast
Time 14m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine all the ingredients, except the sour cream.
- Heat a small nonstick skillet(or omelette pan) and pour in olive oil. Swirl pan to coat with the oil.
- Heat the broiler.
- Pour half the egg mixture into the skillet and cook until set underneath, about 1-2 minutes. Lift sides of omelette with a spatula to check doneness.
- Place the pan under the broiler and cook until omelette is golden on top, about 2 minutes (watch carefully!).
- Fold omelette in half and remove to serving plate.
- Repeat with remaining mixture.
- Top each with sour cream. Garnish with parsley. Enjoy!
Nutrition Facts : Calories 356.1, Fat 30.4, SaturatedFat 12.5, Cholesterol 469, Sodium 205.5, Carbohydrate 6.8, Fiber 1.4, Sugar 3.5, Protein 14.6
FINES HERBS OMELETTE
Provided by Ina Garten
Yield 1 serving
Number Of Ingredients 11
Steps:
- To make the Fines Herbs, combine the parsley, chervil, chives and tarragon in a small bowl and set aside.
- Break the eggs into a small bowl, and then add the milk, 2 tablespoons Fines Herbs, salt and pepper and whisk with a fork.
- Preheat an 8-inch nonstick saute pan over medium hot heat and swirl the olive oil into the pan. Pour in the egg mixture and swirl it in the pan. For a few seconds, gently stir the egg mixture with a heat resistant rubber spatula (as if you were going to make scrambled eggs) and then swirl the eggs in the pan to make a nice round appearance. Reduce the heat to avoid any color or scorching. Continue cooking for about 1 minute. The eggs will be set on the bottom, but slightly liquid on top.
- Flip the omelet, and remove it from the heat. Crumble the goat cheese over the center of the omelet and top it off with the roasted peppers. Tri-fold the omelet and plate immediately.
HERBED EGG WHITE OMELET WITH TOMATOES
Provided by Food Network Kitchen
Categories main-dish
Time 14m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Position a rack on the shelf closest to the broiler, and preheat the broiler to high heat.
- Toss the tomatoes with the vinegar, and 1 teaspoon of the olive oil. Season with salt and pepper; set aside.
- Warm a medium nonstick skillet over medium-low heat. Whisk the egg whites in a large bowl until foamy and doubled in volume; season with salt and pepper and whisk in the parsley. Add the remaining 2 teaspoons olive oil to the skillet. Pour the whites into the skillet and swirl to cover entire skillet. Cook, without stirring, until the whites are almost set and light brown on the bottom, about 3 minutes.
- Transfer the skillet under the broiler and cook until the omelet sets and begins to brown, about 30 seconds. Spoon half of the tomato salad onto half of the omelet and fold the omelet over the filling. Transfer omelet to a serving platter and scatter the remaining tomato salad on top. Serve with the baby greens on the side.
HERB OMELETTE WITH FRIED TOMATOES
Make a perfect, protein-rich brunch or breakfast for two people. This healthy omelette can be on the table in just 10 minutes, served with juicy tomatoes
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 10m
Number Of Ingredients 5
Steps:
- Heat the oil in a small non-stick frying pan, then cook the tomatoes cut-side down until starting to soften and colour. Meanwhile, beat the eggs with the herbs and plenty of freshly ground black pepper in a small bowl.
- Scoop the tomatoes from the pan and put them on two serving plates. Pour the egg mixture into the pan and stir gently with a wooden spoon so the egg that sets on the base of the pan moves to enable uncooked egg to flow into the space. Stop stirring when it's nearly cooked to allow it to set into an omelette. Cut into four and serve with the tomatoes.
Nutrition Facts : Calories 204 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 0.5 milligram of sodium
ROASTED CHERRY TOMATOES WITH HERBS
Top toasted rustic bread slices with this roasted cherry tomatoes appetizer.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Put tomatoes, herbs, oil, salt, and pepper into a large bowl; toss to combine. Spread mixture on a rimmed baking sheet.
- Roast until tomatoes begin to collapse, 35 to 45 minutes. Let cool completely.
SPINACH & TOMATO OMELETTE
Gluten free, quick and easy
Provided by cathww
Time 18m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Wilt spinach in a pan then chop. Whisk eggs in a bowl, add spinach, cut cherry tomatoes in half and add to mixture.
- Heat oil in frying pan on a medium heat, pour in egg mix and cook for 3-4 minutes.
- Dot over the cheese and grill on high for 2-3 minutes.
CHERRY TOMATO AND CHEESE GALETTE
While 'galette' sounds a little fancy, they're actually one of the easier type of pies to make, and above and beyond the simple technique, they are incredibly adaptable to whatever is in season. Whether that's sweet fruit or savory vegetables, there are very few things you can't galette. Garnish with fresh basil if desired.
Provided by Chef John
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 2h20m
Yield 12
Number Of Ingredients 20
Steps:
- Combine flour, cornmeal, salt, and frozen butter in a food processor. Pulse until mixture resembles coarse crumbs. Add vinegar and ice water and pulse again until mixture comes together in clumps, scraping down the sides of the bowl as needed.
- Wrap dough up in plastic wrap and shape into a disc. Refrigerate until thoroughly chilled, about 1 hour.
- Combine goat cheese, egg yolk, kosher salt, pepper, cayenne, and basil in a bowl. Mix using a spatula until smooth and soft.
- Place dough on a lightly floured work surface and sprinkle top with flour. Roll out into 1/8-inch-thick circle, about 13 inches in diameter. Roll dough over the rolling pin and transfer onto a 12-inch pizza pan; refrigerate until ready to use.
- Preheat the oven to 425 degrees F (220 degrees C).
- Mix tomatoes, 1 tablespoon olive oil, and Dijon mustard together in a bowl.
- Drop spoonfuls of the cheese mixture onto the dough and spread evenly, leaving about 1 1/2-inch space on the sides. Place tomato mixture on top of cheese using a slotted spoon. Fold excess dough up and over tomatoes, creating a pleat every 3 inches or so by gently pressing and folding.
- Combine beaten egg and water in a small bowl; brush over crust. Sprinkle Parmigiano-Reggiano cheese over galette.
- Place a foil-lined pan on the rack under galette to catch any possible drips. Bake in the preheated oven until well browned on bottom and top, 30 to 35 minutes.
- Remove from the oven and let cool completely, about 30 minutes. Sprinkle with remaining olive oil and sea salt. Serve room temperature or chilled.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 14.2 g, Cholesterol 66.7 mg, Fat 16.1 g, Fiber 0.9 g, Protein 7 g, SaturatedFat 9.4 g, Sodium 335 mg, Sugar 0.6 g
FETTUCCINE WITH CHERRY TOMATOES, GOAT CHEESE, AND HERBS
Categories Herb Pasta Tomato Vegetarian Goat Cheese Summer Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a kettle of boiling salted water cook the fettuccine until it is al dente. While the fettuccine is cooking, in a small saucepan heat the oil and the garlic over moderately low heat just until the mixture is hot and remove the pan from the heat. Drain the fettuccine well and in a bowl toss it with the oil mixture, the minced parsley, the mint, the tomatoes, the goat cheese and salt and pepper to taste. Divide the pasta between 2 plates and garnish it with the parsley sprigs.
CHEESE OMELETTE WITH HERBS
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
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
TOMATO AND GREEN PEPPER OMELET
Steps:
- In a small nonstick skillet, saute green pepper and onion in oil until tender. Remove from skillet and set aside., In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon green pepper mixture and tomato on one side; fold other side over filling. Slide omelet onto a plate.
Nutrition Facts : Calories 424 calories, Fat 35g fat (13g saturated fat), Cholesterol 665mg cholesterol, Sodium 591mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.
FRESH HERBS OMELET
This is called a "fines herbes" omelet in France, and usually contains finely minced parsley and chives, sometimes tarragon or chervil as well. The herbs should be sweet ones rather than bitter or sharp; basil, mint, and dill would also work. This is a classic French rolled omelet, served hot, right out of the pan, an utterly satisfying quick meal. The classic French omelet is made with butter, but in the Mediterranean a healthier version is made with olive oil. Use a nonstick pan for this.
Provided by Martha Rose Shulman
Time 10m
Yield 2 rolled omelets, serving 2
Number Of Ingredients 5
Steps:
- Break 2 eggs into a bowl and beat with a fork or a whisk until frothy. Add salt and freshly ground pepper to taste (about 1/8 teaspoon salt), and 2 teaspoons milk. Whisk half the herbs into the eggs and mix well.
- Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons of the olive oil. When the oil feels hot when you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. As soon as the eggs are set on the bottom, jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Tilt the pan and roll out onto a plate. Repeat with the remaining eggs and herbs, and serve.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 20 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 5 grams, Sodium 326 milligrams, Sugar 1 gram, TransFat 0 grams
CHERRY TOMATO VINAIGRETTE
Provided by Bon Appétit Test Kitchen
Categories Tomato Sauté Quick & Easy Salad Dressing Summer Chive Shallot Bon Appétit
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.
- Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4-6 minutes. Mash some of tomatoes with a spoon.
- Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.
- DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.
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CHERRY TOMATO BREAKFAST OMELETTE - JULIA'S CUISINE
From juliascuisine.com
Cuisine French, North AmericanTotal Time 30 minsCategory Breakfast, BrunchCalories 322 per serving
- In a deep sided skillet, add the butter until melted. Add peppers and cook until soft, about 5 minutes or so. Add cherry tomatoes and cook for a further 5 minutes. Remove from pan and set aside.
- Whisk eggs with milk and add the salt and pepper. In the reserved pan, pour in the egg mixture. Evenly spread over the vegetables. Cook the omelette, gently lifting the edges as it cooks and tipping the pan from side to side to spread out the eggs.
- After about 10 minutes it should be almost cooked. Add spring onions, chives and parmesan cheese. Let the cheese melt for 1-2 minutes and serve immediately.
OMELETTE WITH CHERRY TOMATOES | JERNEJ KITCHEN
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4.3/5 (3)Category BreakfastServings 1Total Time 10 mins
- Crack the eggs into a bowl and beat with a fork until smooth. Season the eggs with salt and freshly ground black pepper.
- Heat a non-stick frying pan over a high heat and add the olive oil. When the olive oil is very hot but not smoking hot, pour the eggs quickly into the pan. Shake the pan to distribute the eggs evenly, then leave for about 20 seconds until the eggs begin to set.
- Using a spatula pull the edges of the omelette toward the center while shaking the pan to redistribute the remaining liquid to the edges. The omelette is done when still slightly runny in the middle. In this point add your filling. Add chopped cherry tomatoes, half of the chives and parmesan cheese. Remove from the heat.
- Pick up the pan and tilt the handle upwards and away from you. At the same time, tap the handle of the pan so that the omelette moves towards the opposite end of the pan. Fold two edges into the middle and pip the omelette onto a plate.
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