Herbed Gruyère Omelets Recipes

FRENCH OMELETTE WITH FINES HERBES RECIPE

Steps:

• In a medium bowl, beat eggs with a disposable plastic or reusable wooden fork just until last traces of white are mixed in; mix in herbs and season with salt and pepper.
• In a perfectly unscratched 8-inch nonstick skillet, melt butter, swirling over moderate heat, until fully melted and foamy but not browned. Add eggs and stir rapidly with fork, tines up, while shaking pan to agitate eggs; make sure to move fork all around pan to break up curds and scrape them from bottom of skillet as they form. Stop stirring as soon as eggs are very softly scrambled and creamy (but still loose enough to come together into a single mass), 1 to 2 minutes.
• Using fork, gently spread egg in an even layer around skillet and scrape down any wispy bits around the edges. The top surface should be loose and creamy, but if it looks too liquid and raw, cook undisturbed for another few seconds. (If it still flows, you can swirl skillet to send loose egg to the edges, where it will set more quickly.)
• Remove from heat, tilt skillet up by its handle, and, using fork, gently roll omelette down over itself until it is nearly folded in half. Using fork, push omelette to edge of skillet so that lower edge of egg begins to just barely overhang; use fork to fold overhanging edge of egg up, closing the omelette.
• Hold skillet right over plate and turn omelette out onto it. It should be almond- or cigar-shaped, with the seam on bottom; if it's not, lay a clean kitchen towel over it and use your hands to adjust its shape and position, then remove towel. Serve. (To make another omelette, wipe any eggy bits out of skillet and repeat.)

OMELET WITH FRIED SAGE AND GRUYERE

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.

HERBED GRUYèRE OMELETS

Steps:

• Whisk 3 eggs, 1 teaspoon chives, 1 teaspoon tarragon and 1 teaspoon parsley in bowl. Sprinkle with salt and pepper.
• Preheat broiler. Melt 1 teaspoon butter in 8- to 9-inch-diameter nonstick skillet over medium heat. Pour egg mixture into skillet. Stir until eggs begin to set, lifting edge of omelet with spatula and tilting skillet to allow uncooked egg to flow underneath. Cook until omelet is softly set, about 2 minutes. Sprinkle packed 1/3 cup cheese down center of omelet. Roll up omelet; place in broilerproof baking dish large enough to hold 2 omelets. Repeat with remaining eggs, herbs, butter and 1/3 cup cheese to form second omelet. Sprinkle remaining 1/3 cup cheese over omelets.
• Broil omelets until cheese is bubbling and slightly brown, about 2 minutes.

GRUYèRE AND PARSLEY OMELETS

Steps:

• Beat eggs, 2 tablespoons parsley, 2 teaspoons water, dried herbs, salt and pepper in small bowl to blend. Melt 1 tablespoon butter in small nonstick skillet over medium-high heat. Add half of egg mixture (about 1/2 cup) to skillet. Cook until eggs are just set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes. Top half of omelet with 1/4 cup cheese. Using spatula, fold other half of omelet over cheese; slide out onto plate. Repeat with remaining butter, egg mixture and cheese. Sprinkle omelets with remaining 1 tablespoon parsley.

PARSLEY-CROUTON OMELETS WITH GRUYèRE

Steps:

• Make Filling:
• Put oven rack in middle position and preheat oven to 350°F.
• Toss bread cubes with butter in a shallow baking pan, then bake until golden and crisp, 10 to 15 minutes. Sprinkle with salt.
• Stir together parsley and garlic in a small bowl. Coarsely grate cheese (1 cup).
• Make omelets:
• Beat together 3 eggs, 1 teaspoon water, scant 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl with a fork until combined.
• Heat omelet pan over moderately high heat until hot, then add 1 tablespoon butter and heat, swirling pan, until foam subsides and begins to brown near edge of pan. Pour beaten eggs into skillet, then cook, shaking pan back and forth quickly with one hand while stirring eggs in a circular pattern with a heatproof rubber spatula with the other hand, until eggs begin to set. Quickly spread set eggs evenly in skillet and sprinkle with 1/4 cup cheese and 1 tablespoon parsley-garlic mixture, then cook until omelet is just set, about 30 seconds to 1 minute. Add one fourth of croutons (about 1/3 cup) across center of omelet. Holding handle of pan near you, lift edge of omelet closest to handle using a rubber spatula and fold one third of omelet over croutons. Grabbing handle from underneath, tilt pan over plate until unfolded part of omelet slides onto plate, then immediately invert skillet, as if trying to cover plate, to make omelet fold over itself onto plate. Make 3 more omelets in same manner.

FRENCH HERBED OMELETTE

Steps:

• Beat the eggs, pepper and salt in a bowl.
• Stir in the herbs.
• Heat 1 teaspoon each of the oil and butter in a nonstick frying pan over high heat.
• When the oil and butter are hot, add half the egg mixture.
• Stir it continuously with a fork while shaking the pan for about 2 minutes to create small curds.
• When most of the mixture is solid, cook it without stirring for 10 seconds to create a thin``skin´´ on the underside of the mixture, binding it together.
• Roll the omelet by bringing together 2 opposite edges.
• Invert in a plate.
• Repeat process using remainder of ingredients to create a second omelette.
• Serve immediately, half an omelet per person.