Brittas Moms French Onion Soup Omelet Recipes

Steps:

• Add oil to a heated saute pan. When hot, add onions and caramelize until nice and brown. Set aside. Break the eggs into a mixing bowl, add water, salt and pepper. Melt the butter in an 8-inch non-stick pan and set over high heat. Make sure the butter coats the whole pan. When the foam has subsided, slowly pour in the eggs. Tilt the pan to spread the eggs mixture evenly. Let eggs firm up a little and then shake the pan and use the spatula to get the mixture away from the sides, into the middle, letting the liquid run under the sides. Continue to cook until the mixture holds together. Add mustard, caramelized onions and grated cheese to the center. Tilt the pan to one side, and with a spatula fold about 1/3 of the omelet over the middle. Shake the pan gently to slide the omelet to the edge of the pan. Turn the omelet directly onto the plate by inverting the pan over the plate.

Steps:

• Combine the eggs, milk, salt, and pepper in a medium bowl and mix very well with a fork or a whisk.
• Set a plate by the stove. Heat a small (about 6 inches) seasoned omelet pan or non-stick skillet over medium-high heat. When the pan is warm, add the butter (it should sizzle gently). Swirl the pan to distribute the butter as it melts. When the butter stops sizzling and the foam subsides add the eggs. Pause to let the eggs heat slightly and then stir vigorously, with a heatproof spatula, making sure you include the sides of the egg mixture occasionally so the omelet cooks evenly. Once the eggs are just set, bang the pan gently on the burner to release the omelet from the pan. Check to see that it is not sticking to the sides or bottom of the pan, if so release the omelet with a heat proof spatula. Hold the pan at a 45-degree angle to the stove and carefully fold the omelet like a business letter. Cook just until the desired degree of doneness lifting the pan or reducing the heat to prevent browning. (A classic omelet doesn't have any browning on it.) Transfer to a warm plate and serve.
• Omelet Filling Suggestions: There are many omelet fillings, both raw and cooked, sweet and savory. Here is a starting point, but feel free to improvise. Once the eggs are set add any of these ingredients before folding. An alternative method, to use with delicate fillings, like creme fraiche and herbs, fresh fruits or caviar; is it to roll the omelet and then slice the top open, as you would a baked potato, and then fill it.
• - 1 tablespoon finely chopped fresh herbs, like Italian parsley, basil, dill, tarragon, chives, thyme, and chervil. Use the herbs alone or in combination, like the classic combination fine herbs (equal parts parsley, chervil, chives and tarragon.) Brush the finished omelet with butter and sprinkle with additional herbs. Herbs can also be added to the omelet mixture to flavor the eggs more fully.
• - 2 to 3 tablespoons cooked vegetables like, chopped asparagus, spinach or other greens, zucchini, mushrooms, eggplant or peppers
• - 2 tablespoons diced fresh tomato or avocado
• - 2 tablespoons grated cheese, like Gruyere, Goat cheese, Cheddar, Monterey Jack, Gouda, Feta
• - 1 tablespoon currant jelly, then dust omelet with confectioner's sugar
• - 2 tablespoons chopped proscuitto or other ham, crumbled cooked bacon or other cured meat
• - 1 to 2 tablespoons chopped smoked salmon or trout, with a tablespoon sour cream, cream cheese or creme fraiche
• - 1 tablespoon honey with 1 tablespoon ricotta cheese
• - 2 to 3 tablespoons sliced apples, pears or strawberries, alone or with a complimentary cheese

Steps:

• In a 10-inch ovenproof skillet heat oil over medium heat.
• Add red onion, shallots (if desired, and sugar. Cook for 12 to 15 minutes or until tender and golden, stirring often.
• Remove 1/4 cup cooked onion mixture and set aside.
• Stir green onion, mustard, and thyme into skillet.
• In a bowl beat together eggs, water, salt, and pepper.
• Stir in 1/3 cup of the cheese.
• Pour into skillet.
• Bake in a 375°F for 15 minutes or until set.
• Top with remaining cheese and reserved onion mixture.
• Cut into wedges.
• Makes 6 main-dish servings.

Steps:

• Peel and chop up potatoes, then steam them (They can be boiled if you don't have a steamer).
• While waiting on the potatoes, sauté the onions in the butter.
• When the onions are ready, add the cream of chicken, milk, and French onion dip to the mix, stirring until the mixture is smooth and well mixed.
• When the potatoes are steamed, add them to your mixture from step three. Let it simmer for 30 minutes, or until it reaches your preferred tenderness.
• Salt and pepper to taste.
• Serve with cheese and bacon bits as desired.

Steps:

• Place potatoes in a medium bowl and pour in water to cover; let soak until ready to cook.
• Pour water into a large Dutch oven or other heavy pot to fill halfway full; season generously with salt. Bring to a simmer over medium heat. Drain potatoes and add to pot; cook until fork-tender, 6-8 minutes (be careful not to overcook). Using a slotted spoon or tongs, transfer potatoes to a wire rack set inside a rimmed baking sheet and let cool and dry. Transfer potatoes to a rimmed baking sheet lined with paper towels and pat dry (for the crispiest results, you want to make sure your potatoes are completely dry before frying).
• Pour out water and dry pot. Pour in oil to come 1½" up the sides and clip thermometer onto pot. Heat oil over medium-high until thermometer registers 375°. Working in 2 batches, fry potatoes until light golden brown, 11-14 minutes per batch. Using slotted spoon or tongs, transfer pommes frites back to rack as you go; immediately season with salt (potatoes will darken as they cool).
• Crack eggs into a small bowl and beat with a fork to blend. Melt butter in a small nonstick or cast-iron skillet over medium-high. Add onion in an even layer and cook, undisturbed, until very well browned (just shy of burnt), about 5 minutes. Stir and season with salt, then cook, stirring occasionally, until all of the onion is slightly softened, about 1 minute. Reduce heat to medium and pour in eggs, swirling pan to coat bottom in an even layer. Cook until set underneath, about 1 minute. Give pan a shake to ensure nothing is sticking, then, using a spatula, flip omelet in 1 confident motion and cook on other side until set, about 1 minute. (Alternatively, cover pan with a lid and cook until eggs are just set, about 1 minute.) Working from one side of pan, fold one third of omelet over onto itself, then fold over again to create a roll.
• Slide omelet onto a plate, arranging seam side down, and top with chives. Serve with pomme frites alongside.

Steps:

• Brown sausage in a medium skillet over low heat.
• Drain grease and set aside to cool.
• Lightly beat eggs in a large bowl; add milk, mustard and salt and blend well.
• Stir in bread crusts, add sausage and cheese and mix well.
• Pour into a shallow, 2-qt glass baking dish and refrigerate overnight.
• The next morning, preheat oven to 350° and bake casserole for 40-45 minutes or until edges are golden brown.
• Serve hot or at room temperature.