Striped Omelet Recipes

STRIPED OMELET

Steps:

• Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are charred, 6 to 8 minutes. (Alternatively, broil peppers on rack of a broiler pan about 5 inches from heat, turning occasionally, 15 to 25 minutes.) Transfer to a bowl and let stand, tightly covered, until cool. Peel peppers, discarding stems and seeds, and finely chop.
• Heat 1 1/2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté peppers, stirring frequently, until tender and excess liquid is evaporated, 5 to 10 minutes. Stir in basil and salt and pepper to taste. Transfer to a bowl and cool.
• Cook chard leaves in a 4- to 6-quart pot of boiling salted water , uncovered, until tender, 2 to 3 minutes. Drain in a colander and rinse under cold water to stop cooking. Squeeze handfuls of chard to remove excess moisture, then finely chop.
• Cook shallot in remaining 1 1/2 tablespoons oil in cleaned skillet over moderate heat, stirring occasionally, until softened and beginning to brown, 4 to 5 minutes. Add chard and cook, stirring occasionally, until mixture looks dry, 2 to 3 minutes. Stir in salt and pepper to taste and cool.
• Preheat oven to 450°F.
• Break 4 eggs into each of 2 bowls, then add 1/8 teaspoon salt and pepper to taste to each and whisk to combine eggs in each bowl. Whisk 3 tablespoons crème fraîche into 1 bowl of eggs until smooth, then stir in bell pepper mixture. Whisk 1/4 cup crème fraîche into other bowl of eggs until smooth, then stir in chard mixture.
• Pour bell pepper eggs into oiled loaf pan and bake in a hot water bath in middle of oven until firm to the touch, 18 to 20 minutes (about 13 minutes if using round cake pan).
• Pour chard eggs into loaf pan and continue to bake until layer is firm, 18 to 20 minutes more (about 13 minutes if using round cake pan).
• While chard layer bakes, break remaining 5 eggs into a bowl, then add remaining 1/8 teaspoon salt and pepper to taste and whisk to combine. Whisk in Cheddar and remaining 1/4 cup crème fraîche, then pour cheese eggs into loaf pan and bake until layer is lightly browned and slightly puffed, about 20 minutes (about 16 minutes if using round cake pan). Transfer loaf pan to a rack and cool omelet 5 minutes.
• Invert a long platter over loaf pan and invert omelet onto platter. Serve hot, warm, or at room temperature.

THREE-FLAVOR SHEET PAN ROLLED OMELET

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F.
• Line a 15-by-18-inch sheet pan with parchment paper leaving a 2-inch overhang on each of the two narrow ends. Brush with melted butter. Whisk the eggs, cream, cheese and salt in a large bowl. Pour into the prepared pan and bake until the eggs are puffed on the edges and just set, 20 to 25 minutes.
• Imagine the omelet is divided into three equal sections running lengthwise. Top one section with a layer of the spinach, another with the prosciutto and the last with the peppers; leave a little space between each section. Cover with foil and let sit 10 minutes to allow the spinach to wilt and the toppings to warm.
• Remove the foil and, using the parchment for handles, carefully transfer the omelet to a cutting board. Starting at one of the short ends, lift the parchment up and use it to help tightly roll up the omelet, pulling the parchment back as you go so it does not get caught in the roll. Using a sharp chef's knife, cut the omelet into slices and arrange on a platter.

CHEF'S SPECIAL OMELET

Steps:

• Put eggs in a blender, and mix on high until egg mixture is almost white.
• Put potato, onion, ham and bacon on grill pan and saute for 30 seconds. Then pour egg mixture over vegetables. Let eggs cook until slightly firm around edges.
• Add cheese slices. Then gently roll eggs over into omelet shape. Cook 2 minutes until firm.
• Plate the omelet on a plate and pour 1 cup cooked meat or bean chili on top.

SUPER FLUFFY OMELET RECIPE BY TASTY

Steps:

• Separate the egg whites and the egg yolks in two separate bowls. You'll only need 3 yolks, so discard the other 2 or reserve for another use.
• Whisk the egg yolks until they become homogenous and pale in color. Set aside.
• Transfer the egg whites to a large bowl and whisk until they triple in size and become white with medium peaks.
• Carefully fold the egg yolks into the egg whites until fully incorporated.
• Pour the egg mixture into a medium nonstick frying pan with a lid. Cook over medium-low heat until bottom of omelet has set, about 5 minutes.
• Lift up each side of the omelette and drop a tablespoon of butter underneath.
• Cover the pan and cook for another 5 minutes, or until the top of the omelet has set.
• Remove the lid and season the omelet with salt and pepper. Remove the pan from the heat.
• Fold the omelette onto a plate and sprinkle with chives.
• Enjoy!