What To Put In An Omelette Food

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OMELETTE WITH HERBS

2006-06-16



Omelette With Herbs image

A great way to use garden herbs. This is adaptable to whatever herbs you have in your garden. When I made it mostly chives and tarragon because that is what I had the most of, but I think this will be good with oregano or other fresh herbs too. The original recipe didn't use any cheese, but I added two slices of deli Swiss cheese (about 1/4 cup). Recipe source: Bon Appetit (Bon Appetit 1991)

Provided by ellie_

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients:

  • 6 eggs
  • 4 teaspoons water
  • salt
  • pepper
  • 2 teaspoons parsley, chopped
  • 2 teaspoons chives, chopped
  • 2 teaspoons tarragon, chopped
  • 2 teaspoons thyme, chopped
  • 4 teaspoons butter
  • 2 slices swiss cheese, torn in pieces (1/4 cup shredded cheese)
  • chives, to garnish (optional)

Steps:

  • In a medium bowl whisk eggs and water together and then season with salt and pepper.
  • Stir in herbs (parsley - thyme or your favorites).
  • *Note: In the original directions, an omlet pan was used using only half of the egg mixture and half of the butter at a time -- making two complete omlets seperately, rather than the way I indicated in the direction below.
  • In a skillet, melt the butter over medium high heat and add the egg mixture to pan.
  • If using cheese, add cheese on top of eggs.
  • Let eggs set around edges and then lift edges and tilt pan, so uncooked eggs will go under the cooked eggs.
  • Cook until eggs are almost set (1 -2 minutes) and then using a spatula, roll 1/3 of omlet to center.
  • Tilt pan and slide omlet onto plate.
  • Garnish with chives, if desired.

CLASSIC OMELETTE

2004-08-20



Classic Omelette image

Classic French Omelette

Categories     Egg     Breakfast     Brunch     Self     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 1 omelette

Number Of Ingredients 6

Ingredients:

  • 1/4 to 1/3 cup filling (see below for suggestions)
  • 1 teaspoon butter (or 2 teaspoons if sautéing filling)
  • 2 eggs
  • 1 tablespoon milk or water
  • Kosher salt and freshly ground black pepper to taste
  • Herbs (optional)

Steps:

  • First, prepare the filling. A basic rule of thumb is that you need one quarter to one third cup of filling for every two eggs. If you are using a filling that needs to be cooked - such as apples, mushrooms, onions, peppers, leeks - quickly sauté in a small frying pan with 1 teaspoon of the butter. If you are making a cheese omelette, either slice the cheese thinly or grate it finely and put aside.
  • Crack the eggs into a small mixing bowl. Stir gently with a fork until well-beaten. Add the milk or water, salt and pepper, and any herbs, and set aside.
  • Heat a 6- to 8-inch omelette pan over high heat until very hot (approximately 30 seconds). Add the butter, making sure it coats the bottom of the pan. As soon as the butter stops bubbling and sizzling (and before it starts to brown), slowly pour in the egg mixture.
  • Tilt the pan to spread the egg mixture evenly. Let eggs firm up a little, and after about ten seconds shake the pan a bit and use a spatula to gently direct the mixture away from the sides and into the middle. Allow the remaining liquid to then flow into the space left at the sides of the pan.
  • Continue to cook for another minute or so until the egg mixture holds together. While the middle is still a little runny, add the filling. Put in sautéed vegetables or fruit first, near the center, then sprinkle any cheese on top.
  • Tilt the pan to one side and use the spatula to fold approximately one third of the omelette over the middle. Shake the pan gently to slide the omelette to the edge of the pan.
  • Holding the pan above the serving plate, tip it so the omelette rolls off, folding itself onto the plate. The two edges will be tucked underneath.
  • Optional Lowfat Fillings
  • Fresh herbs such as parsley, basil, rosemary, dill, tarragon, cilantro or chives Smoked salmon and scallions Yukon Gold potatoes and roasted peppers (for a "peasant omelette") Morel mushrooms Ratatouille Asparagus

Top Asked Questions

  1. What makes for a good omelette?
    Spinach, eggs, and corned beef hash make for a great omelet! Fast, easy, simple, delicious. Even a klutz like me can manage to make it in no time. It adds a whole lot of flavor to those every day eggs.
  2. What do you put in a Florentine omelette?
    This omelet is filled with a mixture of cherry tomatoes, spinach, bell pepper, and asparagus. Feta cheese gives it that distinctive Greek flavor that pairs perfectly with the veggies. This is a basic and elegant recipe for eggs Florentine. Make sure not to overcook it!
  3. How do you fill an omelette with cheese?
    Sprinkle the mushrooms, tomatoes, green onions, and cheese evenly over the eggs. Fold the omelet in half using a rubber spatula. Cover, and cook for one minute longer to allow the cheese to melt. Cut in half, plate, and eat immediately. Enjoy! There are no rules for omelet fillings!
  4. What do you put on top of toast for an omelette?
    I enjoy this omelet served on top of toast. Use any type of cheese you like - Swiss and Gouda are both good choices. This omelet is light, fluffy, and delicious! Perfect with tomatoes and chives fresh from the garden. Use garlic chives to make this omelet extra flavorful.

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