OMELET WITH FRIED SAGE AND GRUYERE
Provided by Alex Guarnaschelli
Time 10m
Yield 1 omelet
Number Of Ingredients 7
Steps:
- Fry the sage leaves: Heat a 6-to-8-inch nonstick skillet over high heat and add the oil. Have a tray lined with paper towels and a slotted spoon ready. When the oil begins to look thinner and spreads to the sides of the pan, turn off the heat and add the sage leaves. Stir them to coat with the oil and cook, stirring, until the sage pales slightly in color and gets slightly crisp, 45 seconds to 1 1/2 minutes. Use a slotted spoon to transfer the leaves to the paper towels. Season them immediately with salt and allow them to cool. Reserve the skillet.
- Blend the eggs: In a medium bowl, whisk together the eggs, 1 teaspoon water and 1/4 teaspoon salt. Whisk only enough to integrate the eggs; you don't want to whip too much air into them or make them frothy.
- Cook the omelet: Return the skillet to medium heat, remove the excess oil and add the butter, swirling it as it melts so it coats the pan. When the butter is melted (but not browned), reduce the heat to medium low 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, until they start setting in the middle. Sprinkle the cheese and sage leaves over them. Cook until the eggs look almost fully cooked and only slightly loose, 1 to 2 minutes.
- Serve the omelet: Lift the handle of the pan, tilting the pan away from you and toward the heat. This tilting should cause the omelet to slide down in the pan a little. Using a heatproof spatula, fold the edge closest to you toward the center. Fold the other edge in toward the center and invert the pan over the center of a plate so the omelet lands seam-side down. Season with pepper.
FRENCH OMELET
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Combine the eggs, milk, salt, and pepper in a medium bowl and mix very well with a fork or a whisk.
- Set a plate by the stove. Heat a small (about 6 inches) seasoned omelet pan or non-stick skillet over medium-high heat. When the pan is warm, add the butter (it should sizzle gently). Swirl the pan to distribute the butter as it melts. When the butter stops sizzling and the foam subsides add the eggs. Pause to let the eggs heat slightly and then stir vigorously, with a heatproof spatula, making sure you include the sides of the egg mixture occasionally so the omelet cooks evenly. Once the eggs are just set, bang the pan gently on the burner to release the omelet from the pan. Check to see that it is not sticking to the sides or bottom of the pan, if so release the omelet with a heat proof spatula. Hold the pan at a 45-degree angle to the stove and carefully fold the omelet like a business letter. Cook just until the desired degree of doneness lifting the pan or reducing the heat to prevent browning. (A classic omelet doesn't have any browning on it.) Transfer to a warm plate and serve.
- Omelet Filling Suggestions: There are many omelet fillings, both raw and cooked, sweet and savory. Here is a starting point, but feel free to improvise. Once the eggs are set add any of these ingredients before folding. An alternative method, to use with delicate fillings, like creme fraiche and herbs, fresh fruits or caviar; is it to roll the omelet and then slice the top open, as you would a baked potato, and then fill it.
- - 1 tablespoon finely chopped fresh herbs, like Italian parsley, basil, dill, tarragon, chives, thyme, and chervil. Use the herbs alone or in combination, like the classic combination fine herbs (equal parts parsley, chervil, chives and tarragon.) Brush the finished omelet with butter and sprinkle with additional herbs. Herbs can also be added to the omelet mixture to flavor the eggs more fully.
- - 2 to 3 tablespoons cooked vegetables like, chopped asparagus, spinach or other greens, zucchini, mushrooms, eggplant or peppers
- - 2 tablespoons diced fresh tomato or avocado
- - 2 tablespoons grated cheese, like Gruyere, Goat cheese, Cheddar, Monterey Jack, Gouda, Feta
- - 1 tablespoon currant jelly, then dust omelet with confectioner's sugar
- - 2 tablespoons chopped proscuitto or other ham, crumbled cooked bacon or other cured meat
- - 1 to 2 tablespoons chopped smoked salmon or trout, with a tablespoon sour cream, cream cheese or creme fraiche
- - 1 tablespoon honey with 1 tablespoon ricotta cheese
- - 2 to 3 tablespoons sliced apples, pears or strawberries, alone or with a complimentary cheese
FLUFFY SAUSAGE OMELET
Steps:
- Crumble the sausage into a small microwave-safe dish; add onion and red pepper. Cover and microwave on high for 2 minutes; drain. Stir in sour cream; set aside., In a small bowl, whisk the egg yolks, milk, salt, baking powder and pepper. In a large bowl, beat egg whites until stiff peaks form. Gently fold into egg yolk mixture. , Place the butter in a greased 9-in. microwave-safe pie plate. Microwave on high for 30 seconds. , Pour egg mixture into plate. Microwave, uncovered, at 50% power for 3-5 minutes or until partially set. Lift edges, letting uncooked portion flow underneath. Cook at 50% power 2-3 minutes longer or until eggs are set. Spoon sausage mixture over one side; fold omelet over filling.
Nutrition Facts : Calories 357 calories, Fat 29g fat (14g saturated fat), Cholesterol 378mg cholesterol, Sodium 757mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 15g protein.
THE FRENCH OMELET
An omelet cooks in a matter of seconds, so have your ingredients ready to go. Tarragon, chives, parsley, and chervil make up the classic quartet known as fines herbes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5m
Number Of Ingredients 6
Steps:
- The most practical tool for making an omelet is a table fork. Combine eggs, water, and salt in a bowl and briskly whisk with fork just until yolks and whites are thoroughly blended.
- One secret to a light, fluffy omelet is not overmixing. Stop whisking when eggs drip smoothly and cohesively from fork tines. If eggs are room temperature, yolks and whites will combine more readily.
- Whisk in cubed butter and herbs. The combination complements the flavor of the eggs instead of overpowering it: Unsalted butter adds a creamy richness, while tender herbs add freshness.
- Place a 10-inch nonstick skillet over medium-high heat 30 seconds. Add remaining butter and melt, swirling to coat pan. Add egg mixture and cook, undisturbed, until edges begin to set, about 10 seconds.
- Holding fork flat, stir eggs thoroughly in a figure-eight pattern with one hand while shaking skillet back and forth with the other. Keep incorporating set edges into runny center. This takes just 25 to 30 seconds.
- Turn off heat while eggs still look slightly wet. Tilt skillet away from you until omelet slides up far edge. Loosen side of omelet nearest you and roll with fork 2 or 3 times toward center.
- After folding far edge of omelet into center as well, press down gently to seal with fork. Invert, seam side down, onto a warm plate. The residual heat in the omelet will cook it a bit more.
- The added value of a warm plate: If you want to serve two, your first effort will keep nicely while you make another. Then season with pepper, sprinkle with remaining herbs, and serve immediately.
23 BEST OMELETTES RECIPE COLLECTION
These omelette recipes make the perfect meal any time of the day! From ham and cheese to spinach and feta to chili and cheese, the possibilities are endless with omelettes.
Provided by insanelygood
Categories Breakfast Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an omelette in 30 minutes or less!
Nutrition Facts :
FRENCH-STYLE OMELET
Make Neil Kleinberg's French-style, three-fold omelet -- a fluffier version of the American classic -- with favorite fillings such as cheese, bacon, and savory vegetables. The recipe comes from Neil's "Clinton Street Baking Company Cookbook."Watch the video to see Neil demonstrate the "flip and tuck" folding technique.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Yield Makes 1 omelet
Number Of Ingredients 10
Steps:
- Crack eggs into a bowl. Add a pinch of salt and pepper. Beat eggs back and forth with a fork to break them up and mix thoroughly until whites and yolks are indistinguishable from one another and they resemble foamy orange juice.
- Heat a 10-inch nonstick skillet over medium heat until hot. Add butter and swirl until melted and foamy but not browned. If butter begins to brown, the pan is too hot.
- Pour eggs into skillet; it should be hot enough that eggs begin to curl up around the edges. Agitate the pan and move the eggs with a spatula as if you are giving them a light scramble, until a little creamy and fluffy, 1 to 2 minutes. The entire bottom of the pan should be covered with egg. Turn off heat and add desired fillings.
- Hold the handle of the skillet and place skillet edge in the middle of a plate. Flip one end of the omelet over with your hand or a spatula to partly cover the filling. Next, using your hand or a spatula, gently roll omelet over again. Gently shake skillet and nudge it onto the plate with spatula or hand so that it is seam-side down. When omelet is out of skillet, form the omelet on the plate with your hand, tucking in the sides to make a plump oval packet. The top of the omelet will be fluffy and blond without any browning and ends hidden underneath.
CLASSIC FRENCH OMELETTE RECIPE BY TASTY
French omelettes are arguably the most famous omelettes--and the most technically challenging. But fear no more, we take you through all the tips, tricks and techniques to create the most delicious, and beautiful, omelette in no time.
Provided by Matt Ciampa
Categories Breakfast
Time 20m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Add the eggs, water, and salt to a medium bowl. Use a wire whisk or fork to beat until the whites and the yolks are completely combined, with no spots of egg white remaining. The mixture should flow off the whisk evenly. Let sit at room temperature for 10-15 minutes.
- Melt 1 tablespoon of butter in an 8-inch nonstick skillet over medium heat until it starts to foam, but does not brown, about 1 minute. Pour in the eggs. Using a rubber spatula, constantly scrape the bottom of the pan while also moving it in a circular motion to ensure that the eggs cook slowly, forming only small curds, 1-2 minutes. Be sure to scrape the sides of the pan to incorporate the wispy edges back into the center of the omelette. Once the eggs are softly scrambled and look creamy and custardy, 2-3 minutes more, stop stirring and reduce the heat to low. Use the spatula to smooth the surface in an even layer. You can also gently shake the skillet to settle any uncooked egg. The surface should look wet, but not runny.
- Remove the pan from the heat and let sit for 1 minute to ensure the omelette will hold its shape.
- Gently begin to roll up one side of the omelette. Slide ½ tablespoon of butter into the pan to help release the rest of the omelette from the surface. Continue rolling into a cylinder shape, then invert onto a plate, seam-side down.
- Brush the exterior of the omelette with the remaining ½ tablespoon butter. Garnish with chives and flaky salt.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 475 calories, Carbohydrate 1 gram, Fat 41 grams, Fiber 0 grams, Protein 24 grams, Sugar 0 grams
SUPER FLUFFY OMELET RECIPE BY TASTY
Here's what you need: large egg whites, large egg yolks, unsalted butter, salt, pepper, fresh chive
Provided by Pierce Abernathy
Categories Breakfast
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Separate the egg whites and the egg yolks in two separate bowls. You'll only need 3 yolks, so discard the other 2 or reserve for another use.
- Whisk the egg yolks until they become homogenous and pale in color. Set aside.
- Transfer the egg whites to a large bowl and whisk until they triple in size and become white with medium peaks.
- Carefully fold the egg yolks into the egg whites until fully incorporated.
- Pour the egg mixture into a medium nonstick frying pan with a lid. Cook over medium-low heat until bottom of omelet has set, about 5 minutes.
- Lift up each side of the omelette and drop a tablespoon of butter underneath.
- Cover the pan and cook for another 5 minutes, or until the top of the omelet has set.
- Remove the lid and season the omelet with salt and pepper. Remove the pan from the heat.
- Fold the omelette onto a plate and sprinkle with chives.
- Enjoy!
Nutrition Facts : Calories 463 calories, Carbohydrate 1 gram, Fat 35 grams, Fiber 0 grams, Protein 31 grams, Sugar 1 gram
EASY SAUSAGE OMELETTE
Make and share this Easy Sausage Omelette recipe from Food.com.
Provided by Konnie
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Beat eggs until well combined.
- Place in greased heated skillet and let cook.
- Place sausage patty on top and flip.
- Cook until sausage is done.
Nutrition Facts : Calories 110.2, Fat 7.5, SaturatedFat 2.3, Cholesterol 317.2, Sodium 105, Carbohydrate 0.6, Sugar 0.6, Protein 9.4
More about "frankfurter omelet recipes"
OMELET RECIPES | ALLRECIPES
From allrecipes.com
SAUSAGE OMELET EASY RECIPE – THE STEP BY STEP CHEF: …
From stepbystepchef.com
32 OMELET RECIPES WORTH WAKING UP FOR - TASTE OF HOME
From tasteofhome.com
BAREFOOT CONTESSA | COUNTRY FRENCH OMELET | RECIPES
From barefootcontessa.com
15 OMELET RECIPES FOR A DELICIOUS BREAKFAST - THE SPRUCE …
From thespruceeats.com
A CLASSIC FRENCH OMELET RECIPE - THE SPRUCE EATS
From thespruceeats.com
SAUSAGE OMELETTE | FOOD FROM PORTUGAL
From foodfromportugal.com
FROUTALIA RECIPE (GREEK OMELETTE WITH SAUSAGES AND …
From mygreekdish.com
DENVER OMELET RECIPE (EASY BREAKFAST RECIPE) - DELICIOUS MEETS …
From deliciousmeetshealthy.com
10 BEST FRANKFURTERS IN FRANKFURT RECIPES | YUMMLY
PERFECT OMELETTE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
DELISH SAUSAGE OMELET RECIPE - THEFOODXP
From thefoodxp.com
OMELETTES AND FRITATTAS | GET CRACKING - EGGS.CA
From eggs.ca
HOW TO MAKE AN OMELET RECIPE | THE RECIPE CRITIC
From therecipecritic.com
BAKED SAUSAGE AND CHEESE OMELET - THE SEASONED MOM
From theseasonedmom.com
SCRUMPTIOUS SAUSAGE OMELETTE RECIPE - THEFOODXP
From thefoodxp.com
WHAT TO SERVE WITH AN OMELET – 13 DELICIOUS SIDE DISHES
From pantryandlarder.com
FROUTALIA OMELET WITH SAUSAGES AND POTATOES FROM ANDROS
From dianekochilas.com
HOW TO MAKE AN OMELETTE - ONCE UPON A CHEF
From onceuponachef.com
SAUSAGE & CHEESE OMELET - INCREDIBLE EGG
From incredibleegg.org
OUR BEST OMELET RECIPES OF ALL TIME | ALLRECIPES
From allrecipes.com
CHOPPED SAUSAGE OMELET RECIPE FROM H-E-B
From heb.com
HOW TO MAKE SAUSAGE OMELETTE AT HOME - COOKING FANATIC
From cookingfanatic.com
FARMER'S OMELET - GERMANFOODS.ORG
From germanfoods.org
CHORIZO SAUSAGE OMELETTE RECIPES AND FOOD TIPS
From recipes.camp
DENVER OMELET RECIPE - SIMPLY RECIPES
From simplyrecipes.com
THE "FULL IRISH" OMELET RECIPE | F.N. SHARP BLOG
From fnsharp.com
OUR 30+ BEST OMELETTE RECIPES – THE KITCHEN COMMUNITY
From thekitchencommunity.org
EVERYONE IS TALKING ABOUT OUR 15-MINUTE SAUSAGE AND EGG …
From yahoo.com
RECIPE COLLECTIONS – RECIPES FROM FRANKFURT AND HESSE
From germanfoods.org
10 BEST MOZZARELLA CHEESE OMELET RECIPES | YUMMLY
From yummly.com
HERBY SAUSAGE OMELETTE | BRITISH RECIPES | GOODTO
From goodto.com
SAUSAGE OMELET RECIPES | BIGOVEN
CLASSIC FRENCH OMELETTE RECIPE - SERIOUS EATS
From seriouseats.com
SAUSAGE TOMATO CHEESE OMELET - BUTTER YOUR BISCUIT
From butteryourbiscuit.com
FRANKFURTER OMELETTE TOASTED SANDWICH - TOASTIE RECIPES
From toastierecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love