Elegant Omelet Loaf Recipes

CLASSIC FRENCH OMELETTE

Steps:

• Crack eggs into a medium bowl. Use a fork to whisk until thoroughly combined, about 1 minute; stir in a pinch of salt and a few grinds of pepper. To make clarified butter: In a small saucepan, melt 8 tablespoons (1 stick) unsalted butter over medium heat and bring to a simmer, 5-7 minutes. As white foam collects on the surface, skim off with a small ladle or spoon and discard; these are the milk solids. Reduce heat to medium-low and continue skimming until the butter is clear. Pour the clarified butter through a cheesecloth-lined strainer to catch the smaller milk solids, and set aside. (Note: Clarified butter has a higher smoke point than regular butter, allowing for cooking at higher temperatures. Clarified butter can be stored in an airtight container in the refrigerator for several months.)
• Heat a 10-inch nonstick sauté pan over medium heat. Add 1 tablespoon clarified butter and swirl to coat to bottom. When the pan is hot, pour in the eggs and begin quickly and gently shaking the pan. While shaking, stir the eggs with a heatproof spatula, using small circular movements to loosen the curds and lightly scramble, about 20 seconds. The constant movement should prevent any part of the eggs from overcooking or taking on color.
• When the eggs are creamy and still only partly cooked, shake the pan to level the omelette. Turn the heat to low. Tilt the pan slightly and begin rolling the omelette: first, loosen the edge closest to the handle, then roll it toward the middle. (The cooked side should show no browning.) When the omelette is half-rolled, run the spatula around the far edge to release the eggs from the pan. Then tilt the pan more sharply and tap it firmly on the stovetop (or a cutting board) to loosen the omelette. Bang on the handle with your free hand to help the far edge begin to roll up; use the spatula as needed to tuck it toward the center of the omelette. Add butter to the pan and let it melt along the exterior of the omelette.
• Gently flip the omelette onto a plate, seam side down. Use your hands or a spatula to gently perfect the shape and tuck in any loose edges. Serve immediately.

VIETNAMESE EGG LOAF AKA PORK-MUSHROOM OMELET RECIPE

Steps:

• To cook the rice noodles: bring a small pot of water to boil. Drop the noodles into the boiling water and boil for 3-5 minutes. Drain the noodles and rinse with water to stop the cooking process. Mix all ingredients thoroughly in a mixing bowl. Heat a medium sized pan over medium-high heat. Film the pan with oil. Spoon about ½-1 cup of the mixture onto the pan, smoothing it into a 5-6" diameter omelet. Cook on one side for 3-4 minutes, or until you can easily lift the omelet in one piece with a wide spatula. The bottom will become a nice crispy brown. Flip the omelet, pancake-style. Cook for 2-3 minutes, or until the meat is JUST cooked. Transfer to a plate and allow to rest for a few minutes to let the meat finish cooking. Overcooking will make the meat in the omelete dry. Repeat steps 3 & 4 with remaining egg mixture. Serve with rice. Add additional salt and pepper to taste.

STRIPED OMELET

Steps:

• Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are charred, 6 to 8 minutes. (Alternatively, broil peppers on rack of a broiler pan about 5 inches from heat, turning occasionally, 15 to 25 minutes.) Transfer to a bowl and let stand, tightly covered, until cool. Peel peppers, discarding stems and seeds, and finely chop.
• Heat 1 1/2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté peppers, stirring frequently, until tender and excess liquid is evaporated, 5 to 10 minutes. Stir in basil and salt and pepper to taste. Transfer to a bowl and cool.
• Cook chard leaves in a 4- to 6-quart pot of boiling salted water , uncovered, until tender, 2 to 3 minutes. Drain in a colander and rinse under cold water to stop cooking. Squeeze handfuls of chard to remove excess moisture, then finely chop.
• Cook shallot in remaining 1 1/2 tablespoons oil in cleaned skillet over moderate heat, stirring occasionally, until softened and beginning to brown, 4 to 5 minutes. Add chard and cook, stirring occasionally, until mixture looks dry, 2 to 3 minutes. Stir in salt and pepper to taste and cool.
• Preheat oven to 450°F.
• Break 4 eggs into each of 2 bowls, then add 1/8 teaspoon salt and pepper to taste to each and whisk to combine eggs in each bowl. Whisk 3 tablespoons crème fraîche into 1 bowl of eggs until smooth, then stir in bell pepper mixture. Whisk 1/4 cup crème fraîche into other bowl of eggs until smooth, then stir in chard mixture.
• Pour bell pepper eggs into oiled loaf pan and bake in a hot water bath in middle of oven until firm to the touch, 18 to 20 minutes (about 13 minutes if using round cake pan).
• Pour chard eggs into loaf pan and continue to bake until layer is firm, 18 to 20 minutes more (about 13 minutes if using round cake pan).
• While chard layer bakes, break remaining 5 eggs into a bowl, then add remaining 1/8 teaspoon salt and pepper to taste and whisk to combine. Whisk in Cheddar and remaining 1/4 cup crème fraîche, then pour cheese eggs into loaf pan and bake until layer is lightly browned and slightly puffed, about 20 minutes (about 16 minutes if using round cake pan). Transfer loaf pan to a rack and cool omelet 5 minutes.
• Invert a long platter over loaf pan and invert omelet onto platter. Serve hot, warm, or at room temperature.

DIVINE MEATLOAF

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large mixing bowl, combine the ground beef, green pepper, green onion, mushrooms and saltine crackers. Stir in the eggs and the beef with onion soup mix; mix thoroughly.
• Press mixture into a 9x13 inch baking dish.
• In a small mixing bowl, whisk together the ketchup, yellow mustard and brown sugar. Mix thoroughly and pour over the meat mixture, spreading evenly.
• Bake in the preheated oven for 1 hour.

A FRENCH COUNTRY AFFAIR! ELEGANT OMELETTE GATEAU W/CHIVE FLOWERS

Steps:

• Take 2 bowls and add 5 eggs to each bowl - whisk lightly.
• In a large frying pan, add 1 teaspoon of the olive oil and fry the courgettes, spring onions, chives and chive flowers. Saute for about 8 to 10 minutes over a low to medium heat until the vegetables and herbs are soft but not coloured. Set aside and season with salt and pepper.
• In one bowl of whisked eggs, add the fried courgette mixture and in the other bowl of eggs, add the red peppers, garlic and chili - season well with salt and pepper.
• In an 8" omelette or pancake pan, heat up some of the remaining olive oil and using a third of the courgette omelette mixture, make an open face omelette; fry the omelette for about 5 minutes or until the omelette is firm. Carefully invert the omelette on to a plate - then slide it back in to the pan cooking the other side of the omelette for about 3 minutes or until firm. Make two more courgette omelettes this way and set them to one side to cool. Continue with the red pepper omelette mixture - making three more open face omelettes. You will now have three courgette omelettes and three red pepper omelettes. Allow them to cool before assembling your "Gateau".
• Whilst the omelettes are cooling, make the filling. Mix all of the filling ingredients together - check the seasoning and add salt and pepper to taste.
• Take an 8" cake tine, line it with some cling film, making sure that it overlaps the sides to about 6".
• Assemble the gateau - start of with the most attractive red pepper omelette, and place it in the cake tin - spread some filling over the top of the omelette. Continue with a courgette omelette and then a red pepper omelette - continue stacking the omelettes this way, spreading the filling in between them as you go. You will end up with a big multi-layered cake or sandwich of omelettes!
• Take the excess cling film and cover the gateau to cover it completely. Allow to rest in the fridge for 24 hours.
• When you are ready to serve it - carefully take the gateau out using the cling film to help you lift it out of the tin.
• Serve it on a pretty plate or cake stand, with the red pepper omelette facing the top.
• Sprinkle baby salad leaves and parmesan cheese shavings over the top and around the gateau. Chive flowers would also be an attractive garnish.
• To serve, cut in to wedges and serve with the salad leaves and parmesan shavings - with extra salad leaves and dressing if you wish.

MEAT LOVER'S OMELET

Steps:

• In small bowl, combine eggs and pepper, whisking to beat well.
• In a 10-inch nonstick skillet, melt butter over medium heat, rotating pan to coat bottom.
• Add egg mixture.
• As eggs begin to cook, gently lift edges with a spatula and tilt pan so uncooked portion flows underneath.
• Cook for 3-4 minutes, or until just set.
• Sprinkle cheese, bacon, sausage and ham evenly onto half of omelet.
• Fold omelet in half.
• Cook for 1 minute, or until cheese is melted.
• Serve immediately.