FINES HERBS OMELETTE
Provided by Ina Garten
Yield 1 serving
Number Of Ingredients 11
Steps:
- To make the Fines Herbs, combine the parsley, chervil, chives and tarragon in a small bowl and set aside.
- Break the eggs into a small bowl, and then add the milk, 2 tablespoons Fines Herbs, salt and pepper and whisk with a fork.
- Preheat an 8-inch nonstick saute pan over medium hot heat and swirl the olive oil into the pan. Pour in the egg mixture and swirl it in the pan. For a few seconds, gently stir the egg mixture with a heat resistant rubber spatula (as if you were going to make scrambled eggs) and then swirl the eggs in the pan to make a nice round appearance. Reduce the heat to avoid any color or scorching. Continue cooking for about 1 minute. The eggs will be set on the bottom, but slightly liquid on top.
- Flip the omelet, and remove it from the heat. Crumble the goat cheese over the center of the omelet and top it off with the roasted peppers. Tri-fold the omelet and plate immediately.
MUSHROOM AND CHEESE OMELET
Feel free to whisk a tablespoon of minced fresh herbs into the eggs before they go in the pan--parsley, chives, tarragon and chervil are some classic choices (alone or in combination). Another rich, creamy cheese can be used in place of the triple creme.
Provided by Katie Workman
Categories main-dish
Time 25m
Yield 1 serving
Number Of Ingredients 10
Steps:
- Crack the eggs into a small bowl, and use a fork to beat them with the salt and pepper.
- Heat an 8-inch omelet pan or shallow skillet (preferably nonstick) over medium-high heat. Add the butter, let it melt and swirl the pan so it coats the bottom evenly. Pour the eggs into the pan and quickly shake and swirl so the eggs completely cover the bottom. Let the eggs firm up on the bottom, about 30 seconds, then use a rubber spatula to lift the edges of the omelet up so any uncooked egg on the top runs underneath.
- Sprinkle half of the eggs with the sauteed mushrooms and cheese and let it cook for another 30 seconds; the top should be moist but not quite runny (unless you like it runny). Flip the uncooked side of the eggs over the filling, and slide it onto a plate. Garnish with fresh herbs, if desired.
- Heat a very large skillet over medium high heat. Add the oil, then the mushrooms and garlic, season with salt and pepper and saute until the liquid has evaporated and the mushrooms have turned nicely browned, about 10 minutes. Taste, adjust seasonings and serve hot.
MUSHROOM & BASIL OMELETTE WITH SMASHED TOMATO
A vegetarian breakfast with bite, try this egg dish with cream cheese, herbs and grilled tomatoes
Provided by Jennifer Irvine
Categories Breakfast
Time 20m
Number Of Ingredients 7
Steps:
- Heat the grill to its highest setting and place the tomatoes on a square of foil underneath, turning occasionally to prevent burning. When the tomatoes are slightly scorched, remove from the grill, squashing them slightly to release the juices.
- Break the eggs into a bowl and mix with a fork. Add a small splash of water and mix. Add the chives and some black pepper, and beat some more. Set aside while you prepare the mushrooms.
- In a non-stick frying pan, heat the butter over a medium heat until foaming. Add the mushrooms and cook for 5-8 mins until tender, stirring every few mins. Remove and set aside.
- Briskly stir the egg mixture, then add to the hot pan (tilting it so that the mixture covers the entire base) and leave for 10 secs or so until it begins to set. With a fork, gently stir the egg here and there so that any unset mixture gets cooked.
- While the egg mixture is still slightly loose, spoon the mushroom mix onto one side of the omelette, and top with the cream cheese and basil leaves. Flip the other side of the omelette over to cover, if you like. Leave to cook for 1 min more, then cut in half and slide each half onto a plate. Serve immediately with the tomatoes on the side.
Nutrition Facts : Calories 196 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 0.5 milligram of sodium
FRESH HERBS OMELET
This is called a "fines herbes" omelet in France, and usually contains finely minced parsley and chives, sometimes tarragon or chervil as well. The herbs should be sweet ones rather than bitter or sharp; basil, mint, and dill would also work. This is a classic French rolled omelet, served hot, right out of the pan, an utterly satisfying quick meal. The classic French omelet is made with butter, but in the Mediterranean a healthier version is made with olive oil. Use a nonstick pan for this.
Provided by Martha Rose Shulman
Time 10m
Yield 2 rolled omelets, serving 2
Number Of Ingredients 5
Steps:
- Break 2 eggs into a bowl and beat with a fork or a whisk until frothy. Add salt and freshly ground pepper to taste (about 1/8 teaspoon salt), and 2 teaspoons milk. Whisk half the herbs into the eggs and mix well.
- Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons of the olive oil. When the oil feels hot when you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. As soon as the eggs are set on the bottom, jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Tilt the pan and roll out onto a plate. Repeat with the remaining eggs and herbs, and serve.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 20 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 5 grams, Sodium 326 milligrams, Sugar 1 gram, TransFat 0 grams
HERB OMELETTE WITH MUSTARD MUSHROOMS
Knocked together in 15 minutes and pretty tasty too. the mustard gives the mushrooms a kick but the herbs can be changed for what ever you wish
Provided by PinkCherryBlossom
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix 40g of the butter with the mustard and then divide the butter between the mushrooms. Grill under a hot grill for 5 - 6 mins and keep warm.
- Crack the eggs into a bowl and beat well. Add herbs and seasoning.
- Melt the remaining butter in a pan when the butter is foamy add the eggs.
- Cook omelette to your preferred level of "doneness" and remove from the pan.
- Serve half the omelette with 2 mushrooms and some crusty bread.
Nutrition Facts : Calories 333.1, Fat 30.2, SaturatedFat 15.9, Cholesterol 476.4, Sodium 284.9, Carbohydrate 2, Fiber 0.4, Sugar 1.4, Protein 13.9
HERB AND MUSHROOM OMELETTE
Delicious omelette filled with cheese and an herb, mushroom and onion mix. The flavors go exceptionally well together and create a completely new flavor inside the egg. Omelette making technique is from Julia Child's "Mastering the Art of French Cooking."
Provided by John from CT 2
Categories Breakfast
Time 20m
Yield 1 omelette, 1 serving(s)
Number Of Ingredients 9
Steps:
- Cut mushrooms into slices of desired size.
- Chop small white onion into pieces.
- Melt 1/4 tablespoon butter in a small pan over medium heat. When the melted butter has coated the pan, add the mushroom slices and onions. Sprinkle the basil over the ingredients in the pan and stir. Saute over medium heat until the mushrooms start to turn brown on the edges, about 10 minutes. When done, put to the side.
- While the mushrooms and onions are cooking, break the eggs into a mixing bowl and add the pinches of salt and pepper. Using a fork, wisk the eggs until the yolk is just mixed with the whites.
- THE NEXT STEPS MUST BE DONE AFTER PREPARATION IS COMPLETE, AS IT GOES VERY QUICKLY (< 1 MINUTE).
- On high heat, melt a table spoon of butter in a pan that has a cooking surface of about 7 inches in diameter.
- When the butter stops foaming and is about to turn brown, add the egg mixture into the pan.
- Quickly, whisk the egg in the pan until it looks like a broken custard material. Add the cheese and mushroom/herb mixture from before and let cook for another 10 to 15 seconds.
- Use the fork to make sure the omelette didn't stick to the pan.
- Use the fork to flip the edge of the omelette up, and hold the pan at 45°. Use the fork and the pan itself to make the omelette roll down on itself. This technique is tricky and requires some practice, but if done right, the omelette can just roll onto a plate.
- Garnish with parsley if desired.
- *NOTE* - I use American cheese because it melts fast, but it is entirely possible to use other types of cheese, but take a grater to it first. Enjoy!
Nutrition Facts : Calories 523.7, Fat 40, SaturatedFat 20.3, Cholesterol 699.9, Sodium 846.3, Carbohydrate 11.6, Fiber 1.3, Sugar 3.9, Protein 30.1
HERBED CREAM CHEESE OMELET
Somehow, when cream cheese is mixed with herbs and melted in an omelet, it acquires a wonderful taste that you wouldn't associate with cream cheese.
Provided by jen
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Yield 4
Number Of Ingredients 5
Steps:
- Mix the cream cheese with the cilantro in a bowl, adding salt and pepper to taste.
- Heat one-quarter of the butter in a well-seasoned omelet pan or 8 inch non-stick frying pan over medium-high heat. When the butter is hot and bubbling, swirl it around in the pan.
- Just before the butter begins to brown, beat 2 of the eggs and pour into pan. Lower the heat.
- After 10 seconds or so, the omelet will coagulate. Push the omelet to one side of the pan with a spoon or spatula, and let the raw egg run over the cleared skillet. Repeat this one more time, then take the skillet off the heat.
- Dab one quarter of the herbed cream cheese along the middle of the omelet from one side to the other. Season the omelet with additional salt and pepper to taste. If it has not completely set, place the pan over medium heat for a half minute longer. When the omelet is set, slide it from the pan onto a plate so that the omelet rolls up and the herbed cream cheese runs along the length of the roll. Serve it right away. Make three more omelets the same way, making sure the pan and butter get good and hot before adding the beaten eggs. Serve each one as soon as it is cooked.
Nutrition Facts : Calories 319.6 calories, Carbohydrate 1.7 g, Cholesterol 426.1 mg, Fat 28.5 g, Fiber 0.2 g, Protein 14.9 g, SaturatedFat 14.8 g, Sodium 287.9 mg, Sugar 0.9 g
CHEESE OMELETTE WITH HERBS
This is one of our regular breakfast omelettes. I serve it with whole grain bread, orange juice, and coffee. My husband loves it.
Provided by Norah_Hannel
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 15m
Yield 2
Number Of Ingredients 13
Steps:
- Combine eggs, milk, sunflower seeds, flax seeds, chervil, Italian herbs, garlic, salt, and pepper in a bowl and mix with a fork.
- Heat olive oil in a nonstick skillet over medium heat. Pour in egg mixture. Cook until egg starts to set, about 5 minutes. Sprinkle with dried basil and lay sliced Gouda cheese on top. Cut into 2 halves using a spatula. Fold each omelette in half and turn over. Cook for another minute. Serve garnished with fresh basil.
Nutrition Facts : Calories 489.6 calories, Carbohydrate 7.6 g, Cholesterol 457.1 mg, Fat 39.4 g, Fiber 2.7 g, Protein 28.8 g, SaturatedFat 12.6 g, Sodium 941.4 mg, Sugar 2.3 g
HERB OMELETTE
very quick to make and tasty
Provided by jul34es
Time 15m
Yield Serves 1
Number Of Ingredients 7
Steps:
- mix all the chopped herbs together and set aside.break the eggs in a bowl and season.
- heat the oil in a pan over a medium heat.fry the mushrooms for 5 minutes,add the tomatoes and a few of the herbs and stir for 2 minutes.
- stir the egg into the mushroom mixture for 1 minute,then cook gently,using a spatula to keep it from sticking to the sides of the pan.
- when the omelette is cooked,sprinkle on the remaining herbs and ham,fold the omelette in half and turn out onto a plate.
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