FINES HERBS OMELETTE
Provided by Ina Garten
Yield 1 serving
Number Of Ingredients 11
Steps:
- To make the Fines Herbs, combine the parsley, chervil, chives and tarragon in a small bowl and set aside.
- Break the eggs into a small bowl, and then add the milk, 2 tablespoons Fines Herbs, salt and pepper and whisk with a fork.
- Preheat an 8-inch nonstick saute pan over medium hot heat and swirl the olive oil into the pan. Pour in the egg mixture and swirl it in the pan. For a few seconds, gently stir the egg mixture with a heat resistant rubber spatula (as if you were going to make scrambled eggs) and then swirl the eggs in the pan to make a nice round appearance. Reduce the heat to avoid any color or scorching. Continue cooking for about 1 minute. The eggs will be set on the bottom, but slightly liquid on top.
- Flip the omelet, and remove it from the heat. Crumble the goat cheese over the center of the omelet and top it off with the roasted peppers. Tri-fold the omelet and plate immediately.
CHEESE OMELETTE WITH HERBS
This is one of our regular breakfast omelettes. I serve it with whole grain bread, orange juice, and coffee. My husband loves it.
Provided by Norah_Hannel
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 15m
Yield 2
Number Of Ingredients 13
Steps:
- Combine eggs, milk, sunflower seeds, flax seeds, chervil, Italian herbs, garlic, salt, and pepper in a bowl and mix with a fork.
- Heat olive oil in a nonstick skillet over medium heat. Pour in egg mixture. Cook until egg starts to set, about 5 minutes. Sprinkle with dried basil and lay sliced Gouda cheese on top. Cut into 2 halves using a spatula. Fold each omelette in half and turn over. Cook for another minute. Serve garnished with fresh basil.
Nutrition Facts : Calories 489.6 calories, Carbohydrate 7.6 g, Cholesterol 457.1 mg, Fat 39.4 g, Fiber 2.7 g, Protein 28.8 g, SaturatedFat 12.6 g, Sodium 941.4 mg, Sugar 2.3 g
FINES HERBES OMELET
A proper French omelet is all about (you guessed it) technique. Luckily, Jacques Pépin is the master. Note that Mr. Pépin cracks eggs on his cutting board, not against the rim of the mixing bowl. (This prevents any bacteria on the surface of the shells from getting into the bowl.) In the pan, Mr. Pépin maintains a kind of Tilt-a-Whirl shaking and spinning and scraping of the pan, keeping the eggs constantly in motion.
Provided by Jacques Pepin
Categories brunch, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Using a fork, beat the eggs, salt and pepper in a bowl until thoroughly mixed. Stir in the herbs.
- Heat half the oil and butter in a 10-inch nonstick skillet over high heat. When the oil and butter are hot, add half the egg mixture. Stir continuously with a fork, shaking the pan, for about 2 minutes to create the smallest-possible curds. When most of the egg is solid, cook it without stirring for 10 seconds to create a thin skin on the underside.
- Roll the omelet by folding over one side and then the opposite site, and invert it onto a plate. Repeat with the remaining ingredients to make a second omelet. Cut each omelet in half.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 21 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 328 milligrams, Sugar 1 gram, TransFat 0 grams
HERB AND THREE CHEESE OMELET
This recipe comes from Howard Helmer, the world's fastest omlet maker according to the Guinness Book. His current record is 427 omelets in just 30 minutes. Care to try your hand at beating his record?
Provided by Bev I Am
Categories Breakfast
Time 7m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Whip eggs with liquid, chives, salt, and pepper.
- Make sure all the white is fully incorporated.
- Melt butter over high heat in a 10" nonstick skillet coated with cooking spray.
- Heat until bubbly.
- Pour egg mixture into skillet, pulling them toward the center from each side.
- Remove from heat when eggs no longer run but are still quite moist.
- Add cheeses to top half of omlet, fold, then invert onto a plate.
- Let rest 1 minute before serving.
- Makes one omelet.
Nutrition Facts : Calories 369.7, Fat 28.8, SaturatedFat 15.3, Cholesterol 430.7, Sodium 402, Carbohydrate 3, Fiber 0.1, Sugar 0.8, Protein 24.1
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