Soufflé Omelet With Spinach And Brie Recipes

SOUFFLé OMELET WITH SPINACH AND BRIE

Steps:

• Separate the egg whites and yolks into two medium bowls.
• In the egg yolks, whisk together the yolks, milk, and a pinch each of the salt and pepper until just combined.
• Use a handheld mixer to beat the egg whites until they are stiff peak (about 1 1/2 minutes). Using a spatula, gently fold the egg whites into the yolk mixture until just combined - do not over fold - you'll still be able to see some of the egg whites and that's OK.
• In a 10-12 inch non-stick skillet (I used 10 inch and it was a thick omelet), melt 1 tablespoon of the butter over medium heat. Add the egg mixture and smooth it evenly and gently to fill the pan.
• Cook without moving it or stirring until the middle just starts to set, about 3-4 minutes.
• Add the spinach and Brie to one half of the omelet, cover the skillet and cook for 2-3 minutes until the cheese just begins to melt. Carefully (I used a spatula on either side) fold the empty side over the filled side to enclose. Cook for 1 minute.
• Remove the pan from the heat and slide the omelet onto a plate.
• In a small saucepan, melt the remaining 2 tablespoons of butter and add the honey. Stir until melted and combined. Remove from heat and stir in a pinch of kosher salt.
• Drizzle the omelet with as much of the sauce as you want (to taste) and top with the blueberries. Serve immediately.

SPINACH AND CHEDDAR SOUFFLE

Steps:

• Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan.
• Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
• Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl.
• Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
• Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

SPINACH AND BRIE OMELET

Steps:

• Wash the spinach in plenty of cold water at least twice to get rid of any grit or sand. The easiest way is to swish it around in a bowlful of cold water and lift it out. If there's grit in the bottom of the bowl, change the water and repeat the process. You can leave on the stems if you're using baby spinach. Otherwise, tear off the stems at the base of the large, crinkly leaves and discard.
• Steam the spinach by tossing it with a little water in a skillet over high heat. Alternatively, microwave it for 1 minute.
• Cool the spinach by running it under cold water, and drain it well in a colander. Give it a couple of good squeezes with your hands to get rid of as much liquid as possible. Using a sharp knife, roughly chop the spinach into 1/2-inch pieces.
• Using a whisk or a fork, beat the eggs with some salt and pepper in a small bowl until frothy.
• Heat the butter in an 8-inch nonstick skillet over medium heat. Add 1/3 cup of the spinach and sauté for 1 minute, or until very hot.
• Pour the eggs into the pan, tilting the pan to evenly distribute the eggs over the spinach. Let the eggs cook and set for about 5 seconds.
• Using a silicone or rubber spatula, gently pull the cooked egg from the edges toward the center of the pan, while allowing the liquid egg to run underneath and onto the hot pan. After about 30 seconds, or when the eggs look cooked but are still moist, arrange the Brie slices on half of the omelet. The cheese is soft and will melt quickly.
• Using the spatula, fold the omelet in half. Cook the omelet for another 10 seconds. Slide the omelet from the pan onto a serving plate.

SOUFFLE OMELET (PUFFY OMELET)

Steps:

• Beat egg whites until frothy.
• Add water and salt; continue beating about a minute or until stiff peaks form.
• Beat yolks at high speed of electric mixer until thick and lemon colored (about 5 minutes).
• Fold yolks into whites.
• Heat butter in a 10 inch skillet with an oven proof handle.
• Pour in egg mixture, mounding it a little higher on the sides.
• Cook over low heat for 8 to 10 minutes or until eggs are puffed and set and the bottom is golden brown.
• Place skillet in a 325 degree (163 celcius) oven; bake for 10 minutes or until a knife inserted in the middle comes out clean.
• Make a shallow cut off center of the omelet.
• Place your fillers on the larger half of the omelet.
• Fold the smaller half over the fillers.
• Slip omelet onto a warmed plate.

SOUFFLE OMELET WITH BRIE MUSHROOMS AND ONIONS

Steps:

• Beat egg yolks until thick and light in color.
• Add cream, salt, pepper, and parsley.
• Beat egg whites till they form peaks then fold into yolk mixture and gentle toss in mushrooms and onions.
• Pour into a hot buttered cast iron pan.
• Cook slowly until omelet puffs up and is firm on the bottom.
• Place into a preheated oven 350 degrees for about 3 minutes then sprinkle brie on top and bake for 2 more minutes.
• Fold omelet in half and serve.