Flat Omelet With Rutabaga Recipes

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FLAT OMELET WITH RUTABAGA



Flat Omelet with Rutabaga image

Provided by Mark Bittman

Categories     main course

Time 30m

Yield 4 servings

Number Of Ingredients 5

3 tablespoons extra virgin olive oil
1 1/2 cups frozen diced rutabaga
Salt and pepper
4 or 5 eggs
Freshly grated Parmesan

Steps:

  • Put 2 tablespoons olive oil in an 8- or 10-inch nonstick skillet, and turn heat to high. Add rutabaga and about 1/3 cup water, watching out for spatters. Cook, stirring occasionally, until rutabaga separate and are soft looking and the water has evaporated. Continue to cook, sprinkling with salt and pepper, until they begin to brown, about 5 minutes more. Turn heat to low.
  • Beat eggs with some salt. Add remaining olive oil to pan and pour eggs over rutabaga, using a wooden spoon to distribute the vegetable evenly if necessary. Cook, undisturbed, until the eggs are barely set, 5 to 10 minutes. Grate Parmesan over the top and serve hot, warm or at room temperature.

PUFFY OMELET



Puffy Omelet image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 7

4 large eggs
Kosher salt and freshly ground black pepper
2/3 cup grated Gruyere cheese
1/4 cup soda water
2 tablespoons unsalted butter
Thinly sliced fresh chives, for topping
Thinly sliced fresh flat-leaf parsley, for topping

Steps:

  • Separate the egg yolks and whites into 2 separate medium bowls. Add 1 tablespoon of water to the egg whites and, using a hand mixer, beat on medium-high speed until medium peaks form, 4 to 5 minutes.
  • Season the yolks with salt and pepper and beat until smooth, thickened and slightly pale in color. Fold one-third of the egg whites into the egg yolks and thoroughly mix until there are no streaks. Add half of the Gruyere and the soda water. Pour in the remaining egg whites and gently fold to combine.
  • Melt the butter in a 10-inch nonstick skillet over medium heat until it foams, then pour in the egg mixture, smoothing the top. Cover the skillet and cook until the omelet is golden brown on the bottom and you can lift the edges to peak underneath, about 5 minutes.
  • Sprinkle the remaining cheese and the herbs on top, cover the skillet and cook 2 more minutes. Remove the pan from the heat and keep covered until the cheese melts, about 1 minute. Fold over and serve.

FLAT OMELET FOR A STRESS FREE LIFE



Flat Omelet for a Stress Free Life image

Fritattas and Omelets are life savers for the busy work-a-holic. :-) Despite the cholesterol, eggs are a very healthy food. (Since much of the blood-cholesterol levels doesn't come from dietary cholesterol anyway.) If you use frozen veggies this can be on the table in less then 20 minutes. I like serving this with a chunky tomato sauce and a glass of wine.

Provided by Radivu

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

2 tablespoons olive oil, divided
1 1/2 cups frozen broccoli, chopped or 1 1/2 cups other frozen vegetables
1/2 onion, sliced
5 eggs, beaten
salt and pepper

Steps:

  • heat 1 tablespoon of the oil in a medium sized oven-proof skillet over medium heat. I use a 10-inch caste iron. When hot add the broccoli. Cook the broccoli until heated through.
  • Add 1 Tablespoon oil and the onions. Cook until the onions soften. About 5 minutes. Turn heat down to medium-low.
  • Pour the egg over the broccoli so that it is in an even layer. Cook undisturbed until the eggs just set. 5-10 minutes. (I like to cook on the stove 5 minutes and finish under the broiler for about 2-3 minutes. Both methods work just fine).

DUBLINER FLAT OMELETTE



Dubliner Flat Omelette image

Make and share this Dubliner Flat Omelette recipe from Food.com.

Provided by Elly in Canada

Categories     Breakfast

Time 15m

Yield 1 omelet, 1-2 serving(s)

Number Of Ingredients 8

3 eggs
50 g cooked diced potatoes
50 g of grated dubliner cheese
40 g cooked shrimp
10 g chopped chives
20 g of kerrygold irish butter
salt and pepper
1 large tomatoes

Steps:

  • Chop the tomato into small cubes,.
  • Beat the eggs, season with pepper and salt.
  • In a large pan, melt the butter.
  • Add the Potato and Shrimp and cook for 2 minutes.
  • Add eggs and let cook for a few minutes.
  • Add tomato and grated cheese.
  • Finish under the grill or cover pan for a minute or two, until cheese melts and eggs are cooked to your liking.
  • Garnish with chives.
  • Serve with homemade brown bread and butter.
  • Finish breakfast with more brown bread, butter and Irish Marmalade!

Nutrition Facts : Calories 642.4, Fat 44.2, SaturatedFat 22.8, Cholesterol 787.2, Sodium 909.5, Carbohydrate 21.6, Fiber 3.5, Sugar 6.5, Protein 40.2

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