FLUFFY JAPANESE OMELET
The oozy, soft-set curds on the inside are revealed when you slice through this pillowy omelet, inspired by omurice, a Japanese-style dish that pairs an omelet with fried rice. Here, the fluffy omelet can be served with rice or your choice of cooked dishes: bacon and breakfast sausage, spaghetti carbonara or tater tots.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Whisk the eggs, baking powder and salt in a medium bowl until the yolks and whites are completely combined and the beaten eggs are frothy, about 2 minutes.
- Melt the butter in a small nonstick skillet over medium-low heat. Once the butter begins to foam, add the beaten eggs and immediately begin stirring with long chopsticks. Move the skillet on and off the heat in 5-second intervals to control the setting of the eggs. If your omelet is setting too quickly, reduce the heat to low. Push the edges of the omelet toward the center of the skillet as they begin to set, about 2 minutes. Large curds will form in the middle of the skillet. At this point, stop stirring with the chopsticks and swirl the skillet until the liquid is nearly completely set, about 3 minutes more. Remove the skillet from the heat. Use the chopsticks to gently loosen the edges of the omelet. Fold the omelet into a half-moon shape using both chopsticks. Return the skillet to low heat, tilting it at a 45-degree angle to allow any loose egg mixture to run to the edges and soft set, about 1 minute. Remove the skillet from the heat.
- Quickly roll the omelet away from you in the skillet until a log forms. Tilt the skillet and push the omelet out of it, landing it seam-side down over your cooked dish of choice. Make a lengthwise slice in the top of the omelet to reveal the soft-set curds.
Nutrition Facts : Calories 320, Fat 26 grams, SaturatedFat 12 grams, Cholesterol 590 milligrams, Sodium 480 milligrams, Carbohydrate 1 grams, Fiber 0 grams, Sugar 1 grams, Protein 19 grams
ITALIAN OMELET
Steps:
- In a large nonstick skillet, saute mushrooms and zucchini in 2 tablespoons butter until tender; remove and keep warm., In the same skillet, melt remaining butter. In a small bowl, whisk the eggs, water, salt and pepper. Add to skillet (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath., When the eggs are set, spoon vegetable mixture over one side and sprinkle with cheese. Fold other side over filling. Remove from the heat., In a small saucepan over medium heat, melt butter. Add remaining sauce ingredients; cook and stir for 5 minutes or until heated through. Serve with omelet.
Nutrition Facts : Calories 459 calories, Fat 38g fat (20g saturated fat), Cholesterol 503mg cholesterol, Sodium 944mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein.
JAPANESE OMELETTE (TAMAGOYAKI) RECIPE BY TASTY
Here's what you need: eggs, sugar, salt, sake, mirin, bonito dashi broth, oil, shiso leaf, japanese radish, soy sauce
Provided by Alvin Zhou
Categories Breakfast
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- In a large mixing bowl, add the eggs, sugar, salt, sake, mirin, and broth, and mix well.
- Heat a tamagoyaki pan at over medium heat. Brush a thin layer of oil on the pan.
- Pour ⅙ of egg mixture into pan and quickly swirl to cover the entire pan. When the egg is set, gently roll the egg.
- With the rolled egg still in the pan, pour in ⅙ of the egg mixture. Lift up the rolled egg and let the mixture to flow under it. When the egg is set, roll the omelette toward you.
- Repeat, adding ⅙ of the mixture at a time, continuing to roll the egg into a large roll.
- Cut the tamagoyaki in half and pierce with a skewer.
- Serve with a shiso leaf, grated radish, and soy sauce.
- Enjoy!
Nutrition Facts : Calories 358 calories, Carbohydrate 12 grams, Fat 25 grams, Fiber 0 grams, Protein 18 grams, Sugar 3 grams
JILL'S ASIAN OMELETTE
Tart up a bland omelette and make it Asian, with Jill Dupleix's recipe
Provided by Good Food team
Categories Lunch, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Crack 2 eggs into a small bowl and lightly beat in 1 tbsp rice wine, salt, pepper and 1⁄2 tsp sesame oil.
- To cook the omlette heat 1 tbsp vegetable oil in a hot wok or large frying pan over high heat, swirling it around to coat the entire surface. Pour in the beaten eggs and quickly swirl to form an even omelette. Cook for 2 to 3 minutes until the egg is firm, then lower the heat.
- To fill, arrange some prawns in the centre, top with bean sprouts and watercress and cook gently for a further 2 or 3 minutes.
- To serve loosen the edges with a knife, then gently slide the omelette onto a warm plate, folding it over. Keep it warm while you make three more omelettes. Drizzle with oyster or hoisin sauce to serve.
Nutrition Facts : Calories 472 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 45 grams protein, Sodium 3.78 milligram of sodium
TUNISIAN EGGPLANT OMELET
From: Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine By Martha Rose Shulman Tunisia - ZWT9 Cooking time includes, cooling time.
Provided by MomLuvs6
Categories Cheese
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees.
- Slice eggplant lengthwise. Score down the middle of the eggplant without cutting through the skin.
- Line a baking sheet with foil and rub olive oil on it. Place eggplant on it, cut side down.
- Bake for 20 minutes or until the skin starts to shrivel and the eggplant has softened.
- Turn the oven down to 350 degrees.
- Peel and dice the eggplant when cooled. If the charred edges are bitter cut off and discard.
- In a non-stick skillet heat 1 tablespoon of olive oil over medium heat. Add onion and red bell pepper. Cook for 5 to 10 minutes, until vegetables are tender, stirring often. Add a pinch of salt, eggplant and garlic, cook 1 minute, stirring. Remove from heat.
- In a large bowl beat eggs, add parsley, rose water, salt, pepper, cinnamon and harissa. Stir in eggplant filling and cheese.
- Oil a 2-quart earthenware baking dish. Pour in egg mixture and bake 30 minutes, until golden and set.
- Cool for 10 minutes or longer. Serve hot or at room temperature. Cut in to squares or wedges.
Nutrition Facts : Calories 230.7, Fat 15, SaturatedFat 6, Cholesterol 268.8, Sodium 361, Carbohydrate 8.9, Fiber 3.7, Sugar 3.8, Protein 15.6
TUNISIAN OMELET
they use caraway and peppers zaar world tour 9 you can use a beef sausage if you want thats what i had to do
Provided by Dienia B.
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- oil in skillet.
- heat up add.
- peppers and onion and sausage.
- saute.
- add garlic.
- and spices.
- remove from pan.
- beat eggs.
- pour into pan.
- add filling on half side flip onto plate.
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