Oriental Finger Food Rolled Chicken Mushroom Omelette Recipes

HAM AND MUSHROOM FRENCH ROLLED OMELET

Steps:

• Whisk the eggs together with a splash of cool water in a medium bowl until light and fluffy. Season with a pinch of salt. Set aside.
• Add olive oil to lightly coat a medium nonstick pan over medium-high heat. Add the ham and cook until it begins to brown on all sides, about 4 minutes. Remove the ham from the pan and set aside. Add the mushrooms to the pan in an even layer; season with a pinch of salt. Cook until they begin to brown and wilt slightly, 2 to 3 minutes on each side. Remove the mushrooms from the pan. Wipe the pan down with a paper towel. Return the pan to medium heat and add olive oil to coat. Add the eggs and cook until just set, frequently moving the edges from the pan with a rubber spatula. Sprinkle with some of the fontina and Gruyere, then add the ham and mushrooms and another layer of the cheeses. Roll the omelet to the opposite side of the pan, tilting as you go and roll onto a plate. Garnish with chives. Serve!

ORIENTAL FINGER FOOD, ROLLED CHICKEN & MUSHROOM OMELETTE

Steps:

• Add dried Shitake mushrooms to boiling water & simmer 1 minute remove from heat and let them sit for ten minutes, drain and chop finely.
• In a fry pan saute the minced chicken & garlic until cooked and the chicken is lightly browned , make sure the chicken is well separated.
• Add Ginger, Soy, Chili Flakes, reconstituted, chopped mushrooms (or fresh chopped), wine & lemon juice.
• Simmer until the moisture has evaporated - set aside to cool.
• Meanwhile whisk the 2 eggs with the water & cornstarch.
• Whip the egg white until it forms soft peaks.
• Mix the egg white with the cooled chicken mixture,.
• Fold the chicken mixture into the whisked eggs.
• Heat a no stick omelette pan over medium high heat.
• Pour in half of the mixture and tilt the pan so you have as thin a layer as possible, cook until bubbly on top.
• It should be almost totally cooked.
• Tilt the pan and pick up an edge of the omelette & roll it into a jellyroll.
• Leave over heat turning the roll to finish heating through for another minute, remove roll to a plate.
• Cook second omelette.
• Insert 6 toothpick in each roll about 3/4" apart and slice between them giving you 4 small end pieces (for the cook) and 12 pieces to serve.
• Place each piece rolled side up on a serving platter, put a dab of chili sauce on top of each and a piece of ginger Serve at room temperature.

CHICKEN-AND-MUSHROOM ROLLS

Steps:

• Soak the mushrooms in hot water for 30 minutes; drain. Remove the stems, then dice the caps and place in a food processor. Add the chicken, ham, ginger, 2 teaspoons salt, rice wine, sesame oil, soy sauce, cornstarch and egg white; pulse 3 or 4 times to form a coarse paste. Stir in the scallions and jicama. Cover and chill for 30 minutes.
• Cut the top 3 or 4 inches off the cabbage and separate the leaves (reserve the bottom for another use). Place a heaping tablespoon of filling in the center of each leaf and roll up to enclose the filling. Place seam-side down on a plate.
• Heat 1/4 inch of oil in a large skillet over medium heat. Add the rolls and fry until the chicken is cooked through and the cabbage is golden, about 2 minutes per side. Drain on paper towels, then serve with soy sauce.

CHICKEN MUSHROOM OMELET

Steps:

• In a small bowl, beat the egg and egg whites. Add cheeses, salt, pepper flakes, garlic powder and pepper; mix well. Set aside. In an 8-in. nonstick skillet, sauté the mushrooms, green pepper and onion in oil for 4-5 minutes or until tender. Add chicken sausage; cook and stir until chicken is warm. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Cut into wedges. Serve immediately.

CHICKEN FAJITA OMELET

Steps:

• 1. Sautee chicken, peppers, and onions in a nonstick skillet.
• 2. Scramble eggs, water, and taco seasoning; add mixture to skillet.
• 3. Cook over medium heat until eggs are no longer runny.
• 4. Add slice of cheese, turn heat to low, and cover for a few minutes.
• 5. Transfer "omelet" to lavash wrap and roll up. Serve with sour cream or salsa, both optional.

JAMI'S CHICKEN OMELET

Steps:

• In a non-stick omelet pan over med low heat, heat oil & add mushrooms, peppers and chicken breast. Heat through until mushrooms start to brown slightly.
• Meanwhile cut each piece of cheese in half.
• Mix eggs and water. Add to pan.
• Continue to cook until the outer edge is set. Flip.
• Now add cheese halves alternately.
• Fold over in to the classic omelet half circle.
• Serve warm, Enjoy!

ORIENTAL FINGER FOOD, ROLLED CHICKEN & MUSHROOM OMELETTE

Steps:

• Add dried Shitake mushrooms to boiling water & simmer 1 minute remove from heat and let them sit for ten minutes, drain and chop finely.
• In a fry pan saute the minced chicken & garlic until cooked and the chicken is lightly browned , make sure the chicken is well separated.
• Add Ginger, Soy, Chili Flakes, reconstituted, chopped mushrooms (or fresh chopped), wine & lemon juice.
• Simmer until the moisture has evaporated - set aside to cool.
• Meanwhile whisk the 2 eggs with the water & cornstarch.
• Whip the egg white until it forms soft peaks.
• Mix the egg white with the cooled chicken mixture,.
• Fold the chicken mixture into the whisked eggs.
• Heat a no stick omelette pan over medium high heat.
• Pour in half of the mixture and tilt the pan so you have as thin a layer as possible, cook until bubbly on top.
• It should be almost totally cooked.
• Tilt the pan and pick up an edge of the omelette & roll it into a jellyroll.
• Leave over heat turning the roll to finish heating through for another minute, remove roll to a plate.
• Cook second omelette.
• Insert 6 toothpick in each roll about 3/4" apart and slice between them giving you 4 small end pieces (for the cook) and 12 pieces to serve.
• Place each piece rolled side up on a serving platter, put a dab of chili sauce on top of each and a piece of ginger Serve at room temperature.