Omelet With Fried Sage And Gruyere Recipes

OVEN "FRIED" PIZZA

Steps:

• Preheat oven to 350 degrees F.
• In a cast iron skillet large enough to hold 1 of the pizza rounds, heat about 2 tablespoons of the olive oil. When the oil begins to smoke lightly, turn heat off and add 1 of the pizza rounds. Use a spatula to press gently on the top of the round to keep it relatively flat as it cooks. When you see it is slightly brown on the underside, season the top lightly with salt and pepper and flip the round on its second side. Season it with salt and pepper and top with the onion sausage-onion mixture and place the skillet in the center of the oven until the pizza has finished cooking, 5 to 8 minutes. Repeat with remaining dough and topping.
• In a large bowl, combine the yeast and warm water. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.
• Using a sieve or strainer, "sift" about half of the flour over the yeast mixture and blend until smooth with your hands. Add the salt, pepper and honey and mix to blend. Sift in the remaining flour and mix to blend.
• Lightly flour a cutting board or flat surface. Turn the pizza dough onto the floured area and knead for 3 to 5 minutes. The flour should feel smooth and the ingredients fully integrated. Place the dough inside a lightly oiled large bowl. Cover with plastic wrap and let rest in a warm place, about 1 1/2 hours or until doubled in volume.
• Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 equal parts, rolling each quarter into a loose ball. Cover with a clean kitchen towel and allow the dough to rest for an additional 15 minutes. Flatten each ball, 1at a time, and roll into a 6-inch round. Place each round in a single layer on a lightly greased baking sheet.
• In a medium skillet over high heat, heat the olive oil and cook the sausage, breaking it into small pieces as it cooks, until golden brown and crispy.
• Using a slotted spoon, remove the sausage from the pan onto a paper-towel lined plate. Drop the onions into the pan and cook over medium heat until caramelized, 3 to 5 minutes. Stir in the honey.
• Add the caramelized onions to the pizza fried pizza dough and top with mozzarella, sausage, basil, and a drizzle of good extra-virgin olive oil.

BAKED GRUYERE AND SAUSAGE OMELET

Steps:

• Preheat the oven to 425 degrees F. Lightly butter an 8 by 8-inch baking dish.
• Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set the pan aside to cool.
• In a large bowl, whisk together the eggs, milk, salt and pepper, to taste, until smooth, about 20 seconds. Add the red bell pepper, 1 cup of Gruyere cheese and 1/4 cup of parsley. Stir in the onion mixture. Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for 20 to 25 minutes or until golden brown.
• Cut the baked omelet into wedges and sprinkle with remaining parsley before serving.
• Cook's Note: To make individual servings, divide the batter between 4 buttered 8-ounce ramekins. Bake for 15 to 18 minutes.

WINTER OMELET WITH ZUCCHINI, MUSHROOMS, AND GRUYERE

Steps:

• Filling-in a frying pan over medium heat, melt the butter.
• Add the shallot and saute until softened, about 2 minutes.
• Increase the heat to med-high and add the oil.
• Add the mushrooms and saute until slightly softened, about 3 minutes longer.
• Add the parsley, salt, and pepper.
• Remove from the heat and cover to keep warm.
• To prepare each omelet, in a bowl, whisk together 2 or 3 eggs, salt, pepper, and 1 tablespoon soda water until smooth.
• Melt 1 tablespoon of the butter in an 8-inch omelet pan or frying pan, preferably nonstick, over medium heat.
• When it begins to sizzle, pour in the egg mixture and stir it in the center with a wooden spatula.
• With the spatula, lift the edges of the egg mixture so the uncooked portion runs to the edge of the pan.
• Vigorously slide the pan back and forth over the heat until the eggs begin to slip freely in the pan.
• When the eggs are lightly cooked but still cream in the center, spoon 1/6 of the filling over the omelet.
• Sprinkle 1 tablespoon of the Gruyere cheese over the filling.
• Shake the pan; if the omelet does not slip easily, carefully loosen the edges with the spatula.
• Slide the omelet onto a plate and, when halfway out, quickly flip the pan over to fold the omelet in half.
• Serve immediately.
• Repeat with the remaining eggs and filling until all the omelets have been made.

MUSHROOM AND GRUYERE CHEESE OMELET

Steps:

• Melt butter over medium heat.
• Sauté chopped the shallots or green onions.
• Stir in the mushrooms and lemon juice.
• Add the wine and cream.
• Stir in the cheese and let it melt.
• Season with cayenne.
• Add the cornstarch in water and stir to thicken, heating through.

EGG WHITE OMELET WITH PARMESAN AND TARRAGON

Steps:

• Prepare the egg whites: In a bowl, whisk the egg whites with the salt and a pinch of pepper. 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: Place a 6-inch nonstick skillet over medium heat and add the butter. Swirl the butter around as it melts so it coats the whole surface of the pan. When the butter is melted (but not browned), reduce the heat and pour in the egg whites. Use a fork to stir the eggs slightly, as if you were scrambling them. Then allow the eggs to cook undisturbed for 1 to 2 minutes. Sprinkle the tarragon and cheese over the eggs, and then squeeze a little juice from the lemon wedge over the top.
• Finish: Lift the handle of the pan up, tilting the pan away from you and toward the heat. Fold the edge of the omelet closest to you toward the center. Fold the other edge toward the center and tilt the pan over the center of a plate so it lands seam-side down. Butter the omelet, if desired. Serve immediately.