Green Goddess Omelet Recipes

GREEN GODDESS DRESSING

Green Goddess Dressing image

Green Goddess is a California classic. It makes a great dip for crudités and a wonderful dressing for robust lettuces like romaine hearts, but it's too thick and intense for delicate spring mixes. Although I've made the anchovies optional, I recommend them because they add depth to the flavor. If salt is an issue for you, leave them out.

Provided by Martha Rose Shulman

Categories easy, quick, condiments

Time 15m

Yield Makes a little more than 1 1/2 cups

Number Of Ingredients 12

Ingredients

1 cup parsley leaves
1 cup packed watercress or spinach leaves, stemmed
2 tablespoons tarragon leaves, rinsed
3 tablespoons minced chives
1 garlic clove, roughly chopped
2 anchovy fillets, preferably salt-packed
3 tablespoons fresh lemon juice
1 tablespoon plus 1 teaspoon Champagne vinegar or sherry vinegar
1/2 cup canola oil or grapeseed oil
1/2 cup mayonnaise, preferably homemade (see note)
Kosher salt
freshly ground pepper

Steps:

In a blender, combine the parsley, watercress or spinach, tarragon, chives, garlic, anchovies, lemon juice, vinegar and canola or grapeseed oil. Blend until smooth, about two minutes. Add the mayonnaise, and blend again until smooth. Season to taste with salt and pepper.

CHEF JOHN'S GREEN GODDESS DRESSING

Chef John's Green Goddess Dressing image

This creamy, herby, addictively delicious sauce is not only my favorite salad dressing, but is one of my favorite dips as well. You can of course tweak the acidity with more or less lemon, as well as play with the salt and pepper, but please do not change the trio of herbs. The way the parsley and chive play against the sweet tarragon makes this unlike any other herb dressing.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes

Time 15m

Yield 16

Number Of Ingredients 11

Ingredients

1 cup mayonnaise
¾ cup sour cream
⅓ cup chopped fresh flat-leaf parsley
⅓ cup chopped fresh tarragon
¼ cup chopped fresh chives
2 tablespoons fresh lemon juice, or more to taste
1 tablespoon rice vinegar
1 anchovy fillet
1 clove garlic, chopped
1 pinch cayenne pepper, or to taste
salt and freshly ground black pepper to taste

Steps:

Blend mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, rice vinegar, anchovy fillet, garlic, cayenne pepper, salt, and black pepper in a blender until smooth.

Nutrition Facts : Calories 124.3 calories, Carbohydrate 1.3 g, Cholesterol 10.2 mg, Fat 13.2 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 3 g, Sodium 103.5 mg, Sugar 0.2 g

GREEN GODDESS OMELET

Green Goddess Omelet image

This is a simple omelet that is perfect for a light summer dinner alongside a fresh green salad. Adapted from the Chicago Sun-Times FOOD section.

Provided by Hey Jude

Categories Lunch/Snacks

Time 20m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

2 large eggs, at room temperature
1 dash salt
1 -2 tablespoon finely minced mixed fresh herbs (parsley, chives, dill, basil, marjoram, thyme, savory)
1 -2 teaspoon unsalted butter
1 -2 tablespoon grated sharp cheddar cheese
fresh ground black pepper

Steps:

Place an omelet pan over medium heat for 1 minute. While it's heating, beat the eggs in a small bowl, adding the salt and herbs.
Add the butter to the pan and let it melt. Tilt the pan in all directions to distribute the butter, then pour in the egg mixture, keeping the heat to medium.
As eggs begin to set at the edges, carefully push cooked portion toward the center of the pan with a small spatula. At the same time, tilt the pan, allowing any remaining raw egg to fill spaces.
As soon as the egg stops flowing, sprinkle the grated cheese onto half the omelet. The egg mixture should still be moist, as it will continue cooking when removed from the pan and you don't want it to overcook and become leathery.
Use the spatula to fold the omlet in half and slide or flip it onto a plate. Serve immediately, sprinkled with freshly ground pepper to taste.

Nutrition Facts : Calories 238.1, Fat 18.5, SaturatedFat 8.5, Cholesterol 448.1, Sodium 383.6, Carbohydrate 0.9, Sugar 0.8, Protein 16.1

GREEN GODDESS DRESSING II

Green Goddess Dressing II image

Instead of using mayonnaise as a base, this recipe calls for evaporated milk.

Provided by Rinnie

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 15m

Yield 4

Number Of Ingredients 9

Ingredients

½ cup evaporated milk
¼ cup chopped green onion
2 tablespoons lemon juice
1 teaspoon anchovy paste
½ teaspoon salt
½ teaspoon vegetable oil
¼ cup chopped fresh parsley
1 clove garlic, crushed
1 teaspoon dried tarragon

Steps:

In a blender, combine the evaporated milk, chopped green onions, lemon juice, anchovy paste, salt, oil, parsley, garlic and tarragon. Blend until smooth and refrigerate until chilled.

Nutrition Facts : Calories 57.7 calories, Carbohydrate 5.3 g, Cholesterol 9.8 mg, Fat 3.1 g, Fiber 0.4 g, Protein 2.8 g, SaturatedFat 1.5 g, Sodium 483.7 mg, Sugar 3.5 g

GREEN OMELETTE

Green Omelette image

When I made this, the original title of the recipe was Eat Your Greens Omelette. I gave one serving to my taste tester and he took one look at it and said "This is a green egg!" This is how it got its official name. There is some work involved but it is worth it in the end. For sautéing the vegetables I used olive oil, but you can use any kind of oil you like.

Provided by Studentchef

Categories Breakfast

Time 32m

Yield 3 serving(s)

Number Of Ingredients 8

Ingredients

9 eggs
1/2 cup frozen spinach, torn into bite sized pieces
1/3 cup pine nuts, roughly chopped
2/3 cup gouda cheese, shredded
1/4 cup shallot, finely diced
1/2 green pepper, diced
1/2 cup broccoli floret
3 tablespoons butter or 3 tablespoons margarine

Steps:

Sauté the shallots and spinach for about 5 minutes. Set aside in a small bowl and then sauté the green pepper and broccoli for 5 minutes. (I did it this way, because it was easier than doing one at a time.).
In a small break 3 eggs and mix very well with a fork. Melt the butter or margarine in a frying pan, on medium high heat and then add the eggs.
Very quickly add two tbsp spinach, some pine nuts (the amount is up to you depending on how much you or your loved ones like pine nuts), 2 tsp shallot, two tbsp green pepper, 2 tbsp broccoli. Sprinkle Gouda cheese over the egg and vegetables, and let set for about 3-4 minutes.
Flip over half the omelette and continue to cook for another 2 minutes. Repeat two more times.
Serve warm.

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