Egg White Omelet With Fines Herbes Recipes

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FLUFFY EGG WHITE OMELETTE



Fluffy Egg White Omelette image

I used to think that an egg-white omelet couldn't be as good as a "real" one. I was wrong. This omelet is golden and so delicious!

Provided by Vered DeLeeuw

Categories     Breakfast

Time 20m

Number Of Ingredients 8

4 large egg whites
1/4 teaspoon Diamond Crystal kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
1 tablespoon grated Parmesan cheese ((See notes below for additional options))
1/4 cup chopped scallions (green parts)
1/3 cup firm cherry tomatoes (halved)
Olive oil spray

Steps:

  • Heat a nonstick 8-inch skillet over medium heat, 2-3 minutes.
  • Meanwhile, in a medium bowl, vigorously whisk the egg whites with salt, pepper, and garlic powder, until frothy. Whisk in the parmesan.
  • Using a spatula, fold the green onions and tomatoes into the egg whites. You can also scatter the vegetables on top of the eggs after you pour them into the skillet, as shown in the video. But I prefer the method of stirring them into the eggs before you pour them into the skillet.
  • Lightly spray the skillet with olive oil spray, then pour the egg whites in and start cooking them, tilting the skillet to spread them evenly.
  • As soon as the edges start to set, reduce the heat to medium-low. Gently and repeatedly lift the edges of the omelet, and tilt the skillet to allow the still-runny egg whites to slide to the bottom of the pan, where they will cook faster. The video below shows you how to do that.
  • When the bottom of the omelet is cooked and the top is not runny anymore but still wet, carefully flip the omelet. I sometimes use two large spatulas for this task. Another method, shown in the video below, is to place a large heatproof plate on top of the skillet (careful - it will be hot), invert the omelet into the plate, then slide it back into the pan, cooked side up.
  • After flipping the omelet, keep cooking it for just a few more seconds, then turn the heat off.
  • Fold the omelet, slide it onto a plate, and serve.

Nutrition Facts : ServingSize 1 omelet, Calories 149 kcal, Carbohydrate 4 g, Protein 19 g, Fat 6 g, Sodium 461 mg, Fiber 1 g

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

FRENCH OMELETTE WITH FINES HERBES RECIPE



French Omelette With Fines Herbes Recipe image

A classic French omelette has a smooth, silky exterior with little to no browning that cradles a tender, moist, soft-scrambled interior. The technique for making one is something every cook should learn-as long as you know these key steps, it's easy. This version is flavored with minced fresh herbs, like parsley, chives, and tarragon.

Provided by Daniel Gritzer

Categories     Entree     Brunch     Breakfast     Lunch     Breakfast and Brunch

Time 5m

Yield 1

Number Of Ingredients 4

3 large eggs
Large pinch minced delicate fresh herbs (about 1 tablespoon; 2g), such as some combination of parsley, tarragon, chives, and chervil
Kosher salt and freshly ground white or black pepper
1 tablespoon (15g) unsalted butter

Steps:

  • In a medium bowl, beat eggs with a disposable plastic or reusable wooden fork just until last traces of white are mixed in; mix in herbs and season with salt and pepper.
  • In a perfectly unscratched 8-inch nonstick skillet, melt butter, swirling over moderate heat, until fully melted and foamy but not browned. Add eggs and stir rapidly with fork, tines up, while shaking pan to agitate eggs; make sure to move fork all around pan to break up curds and scrape them from bottom of skillet as they form. Stop stirring as soon as eggs are very softly scrambled and creamy (but still loose enough to come together into a single mass), 1 to 2 minutes.
  • Using fork, gently spread egg in an even layer around skillet and scrape down any wispy bits around the edges. The top surface should be loose and creamy, but if it looks too liquid and raw, cook undisturbed for another few seconds. (If it still flows, you can swirl skillet to send loose egg to the edges, where it will set more quickly.)
  • Remove from heat, tilt skillet up by its handle, and, using fork, gently roll omelette down over itself until it is nearly folded in half. Using fork, push omelette to edge of skillet so that lower edge of egg begins to just barely overhang; use fork to fold overhanging edge of egg up, closing the omelette.
  • Hold skillet right over plate and turn omelette out onto it. It should be almond- or cigar-shaped, with the seam on bottom; if it's not, lay a clean kitchen towel over it and use your hands to adjust its shape and position, then remove towel. Serve. (To make another omelette, wipe any eggy bits out of skillet and repeat.)

Nutrition Facts : Calories 327 kcal, Carbohydrate 2 g, Cholesterol 590 mg, Fiber 0 g, Protein 19 g, SaturatedFat 12 g, Sodium 531 mg, Sugar 1 g, Fat 27 g, ServingSize Serves 1, UnsaturatedFat 0 g

EGG WHITE OMELET



Egg White Omelet image

This egg white omelet is an easy and healthy way to kick-start your day.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 6

1 teaspoon butter or olive oil
4 large egg whites
1/2 teaspoon coarse salt
Chopped herbs, such as parsley, chives, and chervil (optional)
Cooked spinach, chopped (optional)
Freshly grated cheese, such as Parmesan, ricotta salata, or manchego (optional)

Steps:

  • Heat butter or oil in a small nonstick skillet over low heat. Meanwhile, whisk together egg whites and salt, incorporating a lot of air, which will ensure that the omelet is light and fluffy. Be sure not to do this in advance or the egg whites will deflate.
  • Place your hand directly above the skillet. When your palm feels warm, the skillet is ready to start cooking. Working quickly, pour whisked eggs into the heated skillet. While shaking skillet back and forth over heat, stir with a heatproof rubber spatula for less than 1 minute. You want to keep eggs moving, incorporating any runny parts and some curds begin to form.
  • Continue cooking, making sure eggs cover the entire surface of the skillet and using a spatula to push together any holes that may have formed. Top with one or more desired fillings.
  • Run the spatula along right side of omelet to loosen eggs from skillet. Place spatula under right side of eggs, making sure that the spatula is well underneath the eggs to offer maximum support, and lift right side over left in one fluid motion. Folded omelet should look like a half-moon.
  • Lightly press down on omelet with the spatula to seal omelet together. Do not press hard; you do not want to flatten the curds. Check to make sure the handle of the skillet is still facing directly out toward you.
  • Lift up skillet with one hand, and hold a plate with your other hand. Tilt skillet, and let the curved edge of the omelet slide onto the plate.

EASY EGG WHITE OMELET



Easy Egg White Omelet image

This is my go-to breakfast every morning. Fast, easy, foolproof, customizable, and packed with protein, all for fewer calories than your average fast-food breakfast sandwich.

Provided by DONNA

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 20m

Yield 4

Number Of Ingredients 6

cooking spray
2 tablespoons chopped onion
2 tablespoons chopped green bell pepper
2 tablespoons chopped mushrooms
salt and ground black pepper to taste
1 (32 ounce) container refrigerated pasteurized egg white substitute (such as Egg Beaters Whites®)

Steps:

  • Spray a 9x5-inch glass or microwave-safe loaf pan with cooking spray; sprinkle the onion, green bell pepper, and mushrooms into the pan, and toss lightly with a fork just to mix. Season with salt and black pepper, and pour in the egg whites.
  • Cook in a microwave oven on High setting for 3 minutes. Remove and stir the cooked egg white from the side of the pan into the rest of the ingredients; cook for 3 more minutes on High. If the omelet is still a little runny on top, slice it into chunks and turn them over in the loaf pan; microwave for 30 more seconds on High. Adjust salt and pepper, and serve.

Nutrition Facts : Calories 127.7 calories, Carbohydrate 0.8 g, Fat 0.1 g, Fiber 0.2 g, Protein 24.9 g, Sodium 370.9 mg, Sugar 0.4 g

HERBED EGG WHITE OMELET WITH TOMATOES



Herbed Egg White Omelet with Tomatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 14m

Yield 2 servings

Number Of Ingredients 7

1/2 cup grape tomatoes, halved
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
5 large egg whites or 1 1/2 cups egg whites
1/4 cup roughly chopped flat-leaf parsley leaves
3 cups mixed baby greens or mesclun

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.

OMELET WITH FINES HERBES



Omelet with Fines Herbes image

Provided by Alex Guarnaschelli

Time 20m

Yield 1 omelet

Number Of Ingredients 10

3 eggs, lightly beaten, room temperature
1 teaspoon tepid water
1/2 teaspoon kosher salt
Hot sauce, to taste
Worcestershire sauce, to taste
1 tablespoon unsalted butter
1 tablespoon washed, dried and chopped parsley leaves
1 small bunch chives, minced
1 tablespoon washed, dried and chopped tarragon leaves
Buttered toast slices

Steps:

  • In a bowl, whisk together the eggs, water, salt, a couple of dashes of hot sauce and a couple of dashes of Worcestershire sauce. Whisk only enough to integrate the eggs. You dont want to whip too much air into them or make them frothy. Put the skillet over medium heat and add the butter. Swirl the butter around as it melts so it coats the whole surface of the pan. When the butter is melted (but not browned), lower the heat and pour in the egg mixture. Use a fork to stir the eggs slightly, as if you were scrambling them. Then, allow the eggs to cook, undisturbed for about 15 to 30 seconds. Sprinkle the herbs over the eggs.
  • Lift the handle of the pan up tilting the pan away from you and towards the heat. This tilting should cause the omelet to slide down in the pan a little. Fold the edge closest to you towards the center. Fold the other edge towards the center and tilt the pan over the center of a plate so it lands, seam side down. Serve immediately with buttered toast slices.

LIGHT, DELICIOUS VEGETABLE EGG WHITE OMELET



Light, Delicious Vegetable Egg White Omelet image

This recipe is a great way to start off the day without the cholesterol or fat of a whole egg without sacrificing any of the flavor! Usually egg white omelets are really bland unless you stuff them with cheese, which cancels out the entire purpose of using egg whites. Anyway, wanting a delicious egg white omelet for breakfast one sunday morning, i whipped this up and was astounded with its amazing flavor! Using a lot of veggies kept me full until lunch, and the protein in the egg whites kept me going all day. Enjoy! This recipe can be easily altered by adding meat or different vegetables, i am a vegetarian so i didn't put any meat in. Also, change the cheeses to whatever you like, i used mozerella to keep the flavor mild. Note: Braggs liquid aminos is a healthy soy sauce substitute that adds protein and flavor to any desired dish. It can be found at most regular grocery stores and if not, at any health food store. If you don't have braggs, use soy sauce to taste on top of omelet. It sounds weird, but adds delicious flavor to the omelet!

Provided by luv_yoo_lotz

Categories     Breakfast

Time 17m

Yield 1 omelet, 1 serving(s)

Number Of Ingredients 10

4 egg whites
1/2 cup broccoli
1/2 cup mushroom
1/2 tomatoes
1/4 cup part skim mozzarella cheese
1/2 teaspoon cumin
1/2 teaspoon rosemary
1 pinch salt
1 pinch pepper
Braggs liquid aminos, on top

Steps:

  • 1. Prepare all vegetables before hand, slicing mushrooms, chopping broccoli into small florets, and dicing tomato. Set aside.
  • 2. In a medium sauce pan, grease with non fat no stick spray. Let pan heat up, and add in four egg whites. Let cook until it begins to set slightly but still has clear coating, and add in salt, pepper, cumin, rosemary, cheese and vegetables.
  • 3. Let remaining egg white cook through, fold omelet.
  • 4. Plate omelet, and top with desired amount of braggs liquid aminos or soy sauce. Enjoy!

Nutrition Facts : Calories 191.6, Fat 7.2, SaturatedFat 3.8, Cholesterol 22.1, Sodium 571.5, Carbohydrate 8.8, Fiber 2.5, Sugar 4.2, Protein 23.7

EGG WHITE OMELET WITH FINES HERBES



Egg White Omelet with Fines Herbes image

Yes, This is good for you. But that's not the reason I eat it. By whipping the egg whites just until foamy, the resulting omelet is light and delicious. (Unwhisked egg whites get rubbery.) Unlike regular omelets, which shouldn't color, this one gets cooked in a blazing hot pan until crisped and brown and the fresh herbs get sealed right into the whites. While lemon may seem an unlikely pairing for eggs, the bit of zest at the end adds a brightness perfect for the clean flavors here.

Yield Serves 2

Number Of Ingredients 7

4 large egg whites
2 tablespoons coarsely chopped fresh herb leaves, preferably a mix of mint, parsley, chives, and tarragon, plus more for garnish
Kosher salt
Extra-virgin olive oil
Freshly ground black pepper
1 lemon
Scotch Bonnet Hot Sauce (page 248), optional

Steps:

  • Beat the egg whites until foamy on top. Beat in half of the herbs and season with salt.
  • Heat a large nonstick skillet over high heat until very hot. Add enough oil to coat the bottom of the skillet. When very hot, add the egg mixture, swirling the pan to spread it in an even, thin layer.
  • Cook until crisp and golden brown on the bottom, about 1 minute. Sprinkle the remaining herbs over, then remove from the heat and immediately use 2 spatulas to fold the omelet in half while tilting the skillet. (It's okay if the whites aren't totally set; the residual heat will cook them.)
  • Slide onto a serving plate and drizzle with a little olive oil. Grind pepper over and grate the zest of a quarter of the lemon directly over the omelet. Garnish with herbs. Cut in half to share. Serve immediately, with hot sauce, if you like.

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