OMELET WITH FRIED SAGE AND GRUYERE
Provided by Alex Guarnaschelli
Time 10m
Yield 1 omelet
Number Of Ingredients 7
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.
OMELET WITH LAVENDER AND CHèVRE
Something I put together recently but the idea for using lavender in an omelet has been swimming through my brain for a year or two. To residents of the Pacific Northwest: I tried two different varieties of chèvre for this recipe: River's Edge 'Roasted Hazelnut and Frangelico' and 'Up in Smoke' ("smoked fresh chèvre, wrapped in smoked maple leaves which are spritzed with bourbon for extra smoky flavor". I don't make this stuff up.) Note-this is the recipe I use to prepare the omelet: Recipe #171221. I debated on adding shallots to the omelet...
Provided by COOKGIRl
Categories Breakfast
Time 7m
Yield 1 omelet
Number Of Ingredients 8
Steps:
- Prepare omelet recipe up to the beginning of Step #5 and proceed as follows:.
- Distribute the chèvre cheese on top of the omelet.
- Add a sprinkle of cracked black pepper and garnish with a sprig of lavender.
- If desired, garnish the top of the omelet with a light sprinkle of fresh herbs of choice: chives, French tarragon, Italian parsley, etc.
40-SECOND OMELET
Steps:
- Beat together eggs and water until blended. In a 10-inch omelet pan heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set immediately at edges. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving as necessary. Continue until the egg is set and will not flow.
- Fill the omelet with 1/2 cup of desired mixture. With a pancake turner, fold omelet in half. Invert onto plate and serve immediately.
NOT-YOUR-AVERAGE OMELET
Breakfast seems so easy, so how 'bout breakfast for dinner? Combine eggs as a main dish, add any side, spinach maybe. Serve with sour cream.
Provided by Susan
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 15m
Yield 2
Number Of Ingredients 11
Steps:
- Whisk eggs, water, dill, garlic powder, and onion powder together in a bowl.
- Melt butter in a pan over medium-high heat. Add egg mixture. Reduce heat to low; pull eggs from the side gently so that liquid can get to the bottom of the pan. Cook until mostly set, about 2 minutes; add chicken, cream cheese, and avocado.
- Fold in half, and cook until eggs are completely set, 2 to 3 minutes more.
- Cut in half; transfer to two plates and top with salsa. Season with salt and pepper.
Nutrition Facts : Calories 410.8 calories, Carbohydrate 11.6 g, Cholesterol 323.3 mg, Fat 34.4 g, Fiber 7.1 g, Protein 17.9 g, SaturatedFat 11.7 g, Sodium 305.5 mg, Sugar 2.1 g
TARRAGON, CHIVE AND GOAT CHEESE OMELET
Categories Cheese Egg Herb Brunch Low Carb Quick & Easy Graduation Summer Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 Servings
Number Of Ingredients 8
Steps:
- Whisk eggs, herbs, salt and pepper in medium bowl to blend. Melt 1 tablespoon butter in 9- to 10-inch-diameter nonstick skillet over medium heat. Add half of egg mixture to skillet and cook until very softly set, tilting skillet, running rubber spatula around edges and allowing uncooked egg portion to flow underneath, about 2 minutes. Sprinkle half of goat cheese over. Cover and cook until omelet is set, about 2 minutes. Tilt skillet and slide out omelet onto plate, folding omelet in half. Cover to keep warm. Repeat for second omelet with remaining butter, egg mixture and goat cheese. Serve immediately.
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