CHEDDAR AND CHIVE OMELET
Make and share this Cheddar and Chive Omelet recipe from Food.com.
Provided by KathyP53
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Whisk eggs, chives, salt, and pepper together in medium bowl.
- Heat butter in large non-stick skillet.
- Pour in egg mixture and cook over medium heat until almost set, lifting sides to let uncooked egg run under.
- Sprinkle omelet with cheddar cheese.
- Run omelet under hot broiler just until cheese is melted, bubbling, and just beginning to brown.
- Cut into 4-6 servings and serve immediately.
Nutrition Facts : Calories 202.9, Fat 15.8, SaturatedFat 7.6, Cholesterol 342.2, Sodium 518.7, Carbohydrate 0.9, Fiber 0.1, Sugar 0.7, Protein 13.6
CHEESE AND CHIVE OMELET
I wanted to use up some egg whites, chives and left over cheese I had in the refrigerator so adapted this recipe from Bon Appetit (November 2006)with my changes. The original recipe used whole eggs and cheddar cheese.
Provided by ellie_
Categories Breakfast
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together the eggs, egg whites, chives, salt and pepper (I used a lot of pepper) in a bowl.
- In a large skillet melt butter over medium heat.
- Add egg mixture to pan, cooking for a few minutes until almost set, lifting sides so egg mixture can run under.
- Grate (or sprinkle) cheese over top of eggs (I grated it right over the eggs) and cook a few more minutes until cheese melts.
- Fold 1/3 of the omelet over the center and then the other side over the center.
- Turn omelet onto plate and cut in half or thirds.
Nutrition Facts : Calories 463.9, Fat 35, SaturatedFat 19.1, Cholesterol 438.7, Sodium 890.1, Carbohydrate 5.9, Sugar 0.8, Protein 30.5
CHIVE OMELETTE WITH GRUYERE AND CANADIAN BACON
I have not tried this yet. I'm posting for the WT 06. Original recipe from Debra F. Weber and altered a little for what we like.
Provided by Nimz_
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 8
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.
OMELETTE WITH PANCETTA, CHIVE AND ENGLISH CHEDDAR
This recipe was made up by me. I decided to make a onlette for breakfast and had quite a few ingredients in the fridge. I tried it and i was in heaven, best omlette i've ever made and tasted. My family loved it and it filled me up for lunch and breakfast. Wonderful dish and so glad i wanted an omlette that morning! Please try it. You can add different cheeses but this came out perfectly.
Provided by gmthomerson
Categories Breakfast
Time 30m
Yield 1 omelette, 1-3 serving(s)
Number Of Ingredients 11
Steps:
- Put a medium/large frying pan on a low to medium heat.
- Add a drizzle of olive oil and then a small knob of butter. Add the shallots and stir for a minute until slightly soft.Then add the garlic and finally the pancetta.Turn the heat to low.
- Beat 2 eggs in a mixing bowl with a whisk and add the single cream, pepper, salt and chives. Whisk in the cream cheese.
- Grate in the cheddar and mix with the whisk.
- Cut the mozerella into medium pieces and add to the egg mix.
- Take the pan off the heat and add the contents to the egg mix. Mix until combined.
- Put the frying pan used for earlier in the recipe back onto a medium heat and pour in the egg mix.
- Cook until the bottom of the omlette is golden brown, make sure you use a spatula to release the omlette's edges from the pan to prevent burning the sides of the egg mixture.
- Put the frying pan into a preheated oven, set at 250 degrees *C and cook until the omlette is puffed and starting to turn golden brown.
- Top the cooked omlette with small slices of mozerella and cook until the cheese is melted.
- Take out of the oven and serve immediately.
Nutrition Facts : Calories 346, Fat 24.8, SaturatedFat 12.7, Cholesterol 425.2, Sodium 608.5, Carbohydrate 6.2, Fiber 0.1, Sugar 1.1, Protein 24
PRAWN AND CHIVE OMELETTE
Make and share this Prawn and Chive Omelette recipe from Food.com.
Provided by hectorthebat
Categories One Dish Meal
Time 12m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Break the eggs into a bowl and beat them with a large metal whisk. Season with a little salt and some freshly ground black pepper, then stir in the snipped chives. Drain the prawns in a sieve, then tip them on to some kitchen paper to soak up any excess moisture.
- Brush a small non-stick frying pan with just enough oil to lightly coat the base and place it over a medium heat. Pour the eggs into the frying pan. As the eggs begin to set, use a wooden spoon to draw the cooked egg towards the centre. Do this 5 or 6 times, working pour way around the pan. As the cooked egg is moved, the uncooked egg will run into the gaps and begin to cook.
- Scatter the prawns over the omelette and cook for a further 2-3 minutes or until the eggs are just set. Season with a little more pepper then carefully loosen the sides with a heatproof palette knife and fold the omelette over. Slide it on to a warmed plate and serve with a large, lightly dressed salad.
FETA, PARMESAN & CHIVE OMELETTE
This recipe serves 1 and was originally published in Good Taste magazine, in Australia. It's really yum. The salad leaves are a nice touch. I've also made it with mozzarella & parmesan & enjoyed it with a slice of toast & sliced mini roma tomato. Simple, versatile, easy & delish :)
Provided by Rhiannon and Matt
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Crack eggs into a bowl, add chives and season with salt and pepper.
- Use a fork to whisk until well combined.
- Melt butter in a small non-stick frying pan over medium heat.
- Add the egg mixture and tilt the pan until it covers the base. As the omelette begins to set, lift the edge so the uncooked egg mixture can run underneath.
- Sprinkle feta and parmesan over half the omelette and cook for 2-3 minutes or until it is just set.
- Fold in half and slide onto a plate. Serve immediately with salad leaves.
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