French Omelet With Spinach Swiss Cheese Recipes

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FRENCH OMELET



French Omelet image

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 5

2 large eggs
2 tablespoons milk
Pinch kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
Omelet filling suggestions, optional, follow.

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

BABY SPINACH OMELET



Baby Spinach Omelet image

Tender baby spinach, Parmesan cheese, and a little nutmeg are cooked with eggs. A carb-cutter's perfect start for the day.

Provided by HOLLYJUNE

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 15m

Yield 1

Number Of Ingredients 6

2 eggs
1 cup torn baby spinach leaves
1 ½ tablespoons grated Parmesan cheese
¼ teaspoon onion powder
⅛ teaspoon ground nutmeg
salt and pepper to taste

Steps:

  • In a bowl, beat the eggs, and stir in the baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper.
  • In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.

Nutrition Facts : Calories 186 calories, Carbohydrate 2.8 g, Cholesterol 378.6 mg, Fat 12.3 g, Fiber 0.8 g, Protein 16.4 g, SaturatedFat 4.5 g, Sodium 278.7 mg, Sugar 1.3 g

FRENCH OMELET WITH SPINACH & SWISS CHEESE



French Omelet With Spinach & Swiss Cheese image

This French omelet offers a smoother, tender texture. Simultaneously shaking the pan and stirring the eggs vigorously, you will notice that the curds are smaller than other omelets. From Cuisine.

Provided by Bev I Am

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 8

2 eggs
1 tablespoon milk or 1 tablespoon water
salt and pepper
1/2 tablespoon butter
1/3 cup swiss cheese, grated
1/3 cup sauteed spinach, drained
1 tablespoon sour cream
1 strip lemon peel

Steps:

  • Whip eggs, liquid and seasonings.
  • Melt butter in a 10" non-stick skillet coated with cooking spray over high heat.
  • Heat until bubbly.
  • Pour egg mixture into skillet.
  • Immediately begin shaking the pan while making small, quick stirring motions with the bottom of a fork.
  • Remove from heat when eggs no longer run but are still quite moist.
  • Add cheese and spinach to top half of omelet.
  • Fold in half and invert onto a plate.
  • Tuck the thin edges under the omelet if desired.
  • Let rest 1 minute.
  • Garnish with a dollop of sour cream and a strip of lemon peel.
  • Makes one omelet.

BAKED OMELET WITH ONION, SPINACH, AND SWISS CHEESE



Baked Omelet with Onion, Spinach, and Swiss Cheese image

Categories     Cheese     Onion     Bake     Spinach     Swiss Cheese

Yield serves 4

Number Of Ingredients 8

Butter or cooking spray
8 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 small onion
1 cup frozen chopped spinach, thawed and drained (see page 37) or a handful or two of chopped fresh spinach
2 cups grated Swiss cheese

Steps:

  • Preheat the oven to 350°F. Lightly coat an 8-inch square baking pan with butter or cooking spray.
  • Beat the eggs, milk, salt, and pepper in a large bowl until well combined. Peel the onion and cut into 1/4-inch pieces. Spread the onion, spinach, and Swiss cheese evenly in the pan, then pour in the egg mixture. Bake for 45 to 50 minutes, or until a knife inserted into the center comes out clean. Remove from the oven and serve immediately.
  • food for thought
  • Spinach is an excellent source of iron, calcium, chlorophyll, beta-carotene, vitamin C, riboflavin, sodium, and potassium. But keep in mind that fresh spinach loses much of its nutritional value if it's stored more than a few days. Refrigeration slows the effect somewhat, but it is best to use fresh spinach within a couple of days of buying it. Freezing spinach prevents the loss of most of its nutritional value, so frozen spinach is a great choice, too.

FRENCH-STYLE OMELET



French-Style Omelet image

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

3 eggs, preferably cage-free organic
Coarse salt and freshly ground black pepper
1 tablespoon unsalted butter
Grated cheese, such as Swiss, cheddar, goat, Monterey Jack, or Muenster, for filling (optional)
Spinach, for filling (optional)
Chopped tomatoes, for filling (optional)
Mushrooms, for filling (optional)
Cooked bacon or ham, for filling (optional)
Roasted red peppers, for filling (optional)
Caramelized onions, for filling (optional)

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.

MOMMY'S SWISS CHEESE OMELETTE FOR 2 OR MORE



Mommy's Swiss Cheese Omelette for 2 or More image

I make this to share around the table so that each person doesnt have to wait fro me to cook their omlette individually. The base recipe is for 2 people. You can double for 3, triple for 6. I use JUMBO eggs

Provided by petlover

Categories     Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

3 eggs
1 tablespoon water
1 tablespoon butter
nonstick cooking spray
1 pinch salt
1 pinch pepper
1/2 cup swiss cheese, shredded
2 bagels

Steps:

  • Beat eggs with water and add pepper to mix.
  • Spray Large Omlette Pan with non-stick spray while cold.
  • Melt butter in large omlette pan over medium heat-be careful not to burn the butter.
  • Pour egg mix into pan and swirl around to cover-lower heat to low.
  • keep swirling pan so that egg evenly cooks over the low heat- be careful not to overcook or brown the bottum too much.
  • when eggs are almost cooked through ( top is still soft) sprinkle cheese over the top.
  • put lid onto pan and turn off heat - let this sit for about 1-2 minutes until cheese melts and eggs puff up.
  • Sprinkle salt lightly on top.
  • Fold omlette over and cut in half.
  • serve over a hot bagel ( open face).

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