Chive Omelette With Gruyere And Canadian Bacon Recipes

Steps:

• Beat eggs, 2 tablespoons parsley, 2 teaspoons water, dried herbs, salt and pepper in small bowl to blend. Melt 1 tablespoon butter in small nonstick skillet over medium-high heat. Add half of egg mixture (about 1/2 cup) to skillet. Cook until eggs are just set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes. Top half of omelet with 1/4 cup cheese. Using spatula, fold other half of omelet over cheese; slide out onto plate. Repeat with remaining butter, egg mixture and cheese. Sprinkle omelets with remaining 1 tablespoon parsley.

Steps:

• Heat olive oil over medium heat.
• Add the Canadian bacon and cook until lightly browned.
• Remove and set aside.
• In a bowl, whisk the eggs with the water and chives, along with a couple pinches of salt and some pepper.
• Melt the butter in an 8 inch skillet over med-high heat.
• When it has stopped foaming swirl the butter to coat the bottom of the pan and pour in the egg mixture.
• Using the back of a fork and keeping it flat on the bottom of the pan, lightly scramble the eggs, using small circular motions.
• As the mixture firms, hold some eggs back from the side of the pan and tilt the pan to spread the eggs over the bottom.
• Scatter the Gruyere over the omelette, leaving a margin around the edges.
• Add the Canadian Bacon.
• Using a spatula, lift 1/3 of the omelette and fold it over the center.
• Tilt the pan toward the plate so that 1/3 of the omelette hangs over the edge.
• Invert the pan, using the spatula for support, so that it flips neatly over itself out of the pan.
• To Serve, garnish with more chopped chives if desired and serve immediately with some sliced tomatoes.

Steps:

• In a small bowl, whisk eggs, water, salt and pepper. Stir in chives., In a small nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath., When eggs are thickened and no liquid egg remains, sprinkle cheese on one side; fold omelet in half. Cut omelet in half; slide onto plates.

Steps:

• Heat the olive oil over medium heat.
• Saute the bacon until lightly browned; set aside.
• Whisk the eggs with chives, milk and a few pinches of salt & pepper to taste. Note: You can substitute water for the milk.
• Melt the butter in an 8" skillet over medium high heat. When the butter has stopped foaming swirl it to coat the bootom of the pan and add the egg mixture. Lightly scramble the eggs using small circular motions. You may use the back of a fork, keeping it flat on the bottom of the pan. As the egg mixture firms, hold some back from the side of the pan and tilt the pan to spread the eggs over the bottom.
• Scatter the Gruyère over the omelett being sure to leave a margin around the edges and add the bacon. Lift 1/3 of the omelett and fold it over the center using a spatuala. Tilt the pan toward the plat2 so that 1/3 of the omelette hangs over the edge.
• Invert the pan, using the spatula for support so that it flips neatly over onto itself out of the pan onto the plate.
• Garnish with more chives and serve immeadiately.