FRESH HERBS OMELET
This is called a "fines herbes" omelet in France, and usually contains finely minced parsley and chives, sometimes tarragon or chervil as well. The herbs should be sweet ones rather than bitter or sharp; basil, mint, and dill would also work. This is a classic French rolled omelet, served hot, right out of the pan, an utterly satisfying quick meal. The classic French omelet is made with butter, but in the Mediterranean a healthier version is made with olive oil. Use a nonstick pan for this.
Provided by Martha Rose Shulman
Time 10m
Yield 2 rolled omelets, serving 2
Number Of Ingredients 5
Steps:
- Break 2 eggs into a bowl and beat with a fork or a whisk until frothy. Add salt and freshly ground pepper to taste (about 1/8 teaspoon salt), and 2 teaspoons milk. Whisk half the herbs into the eggs and mix well.
- Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons of the olive oil. When the oil feels hot when you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. As soon as the eggs are set on the bottom, jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Tilt the pan and roll out onto a plate. Repeat with the remaining eggs and herbs, and serve.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 20 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 5 grams, Sodium 326 milligrams, Sugar 1 gram, TransFat 0 grams
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.
OMELETTE WITH HERBS
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
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.
HERB OMELETTE
Make and share this Herb Omelette recipe from Food.com.
Provided by ellie_
Categories Breakfast
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350-degrees F.
- In a large bowl beat eggs.
- Stir in chopped vegetables, herbs and walnuts. Season to taste with salt and pepper. Whisk all ingredients together.
- Butter (or use Pam) a large ovenproof dish and pour in egg/veggie mixture.
- Cover and bake for 30 minutes.
- Remove cover and bake for another 15 minutes or until top is golden.
PERSIAN BAKED OMELET WITH FRESH HERBS
Provided by Bobby Flay
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- In a large nonstick sauté pan, heat the olive oil and butter over medium heat until the oil begins to shimmer. Add the red onion and cook, stirring occasionally, until softened and caramelized, about 30 minutes.
- Preheat the oven to 350 degrees F. Coat a 9-inch ovenproof nonstick pan with nonstick spray.
- Add the green onions and garlic to the caramelized onion and cook for 2 minutes. Stir in the spinach and cook until the leaves begin to wilt, 2 minutes. Add the cilantro, parsley, chives, dill and pine nuts, season with salt and pepper and remove from the heat. Transfer to the prepared pan and put in the oven for 5 minutes.
- Meanwhile, in a blender, blend the eggs and milk on low for about 30 seconds. Pour the eggs over the veggie mixture in the pan, return to the oven and bake until puffed, just set and lightly golden brown on top, about 20 minutes.
- Remove the omelet and let cool for 5 minutes on a baking rack. Transfer to a platter, slice into wedges and top with the yogurt.
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
OVERSTUFFED HERB OMELET
Loaded with almost 2 cups of freshly chopped herbs, this overstuffed breakfast omelet is lovely for breakfast or brunch. Garnish with crumbled feta or goat cheese.
Provided by Kaleb
Categories Omelets
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat oil in an 8-inch oven-safe skillet. Add leeks; cook until softened and translucent, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in pepper, cumin, turmeric, and 1/4 teaspoon salt and cook until fragrant, about 1 minute. Remove from the heat.
- Whisk eggs in a large bowl. Whisk in baking powder and remaining 1/2 teaspoon salt until combined. Fold in leek mixture, parsley, cilantro, dill, lemon juice, and lemon zest.
- Add butter to the skillet and transfer to the preheated oven. Heat until melted, about 3 minutes.
- Remove skillet and swirl so butter evenly coats it. Add egg mixture. (Do not stir.)
- Return to the oven and bake until edges are set and middle is still slightly moist, 15 to 18 minutes.
- Let cool in the skillet for 10 minutes before cutting into 8 slices.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 8.2 g, Cholesterol 340.8 mg, Fat 18.1 g, Fiber 1.3 g, Protein 12.2 g, SaturatedFat 6.9 g, Sodium 660.7 mg
CHERRY TOMATO AND HERB OMELETTE
Make and share this Cherry Tomato and Herb Omelette recipe from Food.com.
Provided by Sharon123
Categories Breakfast
Time 14m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine all the ingredients, except the sour cream.
- Heat a small nonstick skillet(or omelette pan) and pour in olive oil. Swirl pan to coat with the oil.
- Heat the broiler.
- Pour half the egg mixture into the skillet and cook until set underneath, about 1-2 minutes. Lift sides of omelette with a spatula to check doneness.
- Place the pan under the broiler and cook until omelette is golden on top, about 2 minutes (watch carefully!).
- Fold omelette in half and remove to serving plate.
- Repeat with remaining mixture.
- Top each with sour cream. Garnish with parsley. Enjoy!
Nutrition Facts : Calories 356.1, Fat 30.4, SaturatedFat 12.5, Cholesterol 469, Sodium 205.5, Carbohydrate 6.8, Fiber 1.4, Sugar 3.5, Protein 14.6
HERB AND MUSHROOM OMELETTE
Delicious omelette filled with cheese and an herb, mushroom and onion mix. The flavors go exceptionally well together and create a completely new flavor inside the egg. Omelette making technique is from Julia Child's "Mastering the Art of French Cooking."
Provided by John from CT 2
Categories Breakfast
Time 20m
Yield 1 omelette, 1 serving(s)
Number Of Ingredients 9
Steps:
- Cut mushrooms into slices of desired size.
- Chop small white onion into pieces.
- Melt 1/4 tablespoon butter in a small pan over medium heat. When the melted butter has coated the pan, add the mushroom slices and onions. Sprinkle the basil over the ingredients in the pan and stir. Saute over medium heat until the mushrooms start to turn brown on the edges, about 10 minutes. When done, put to the side.
- While the mushrooms and onions are cooking, break the eggs into a mixing bowl and add the pinches of salt and pepper. Using a fork, wisk the eggs until the yolk is just mixed with the whites.
- THE NEXT STEPS MUST BE DONE AFTER PREPARATION IS COMPLETE, AS IT GOES VERY QUICKLY (< 1 MINUTE).
- On high heat, melt a table spoon of butter in a pan that has a cooking surface of about 7 inches in diameter.
- When the butter stops foaming and is about to turn brown, add the egg mixture into the pan.
- Quickly, whisk the egg in the pan until it looks like a broken custard material. Add the cheese and mushroom/herb mixture from before and let cook for another 10 to 15 seconds.
- Use the fork to make sure the omelette didn't stick to the pan.
- Use the fork to flip the edge of the omelette up, and hold the pan at 45°. Use the fork and the pan itself to make the omelette roll down on itself. This technique is tricky and requires some practice, but if done right, the omelette can just roll onto a plate.
- Garnish with parsley if desired.
- *NOTE* - I use American cheese because it melts fast, but it is entirely possible to use other types of cheese, but take a grater to it first. Enjoy!
Nutrition Facts : Calories 523.7, Fat 40, SaturatedFat 20.3, Cholesterol 699.9, Sodium 846.3, Carbohydrate 11.6, Fiber 1.3, Sugar 3.9, Protein 30.1
HERB OMELETTE
very quick to make and tasty
Provided by jul34es
Time 15m
Yield Serves 1
Number Of Ingredients 7
Steps:
- mix all the chopped herbs together and set aside.break the eggs in a bowl and season.
- heat the oil in a pan over a medium heat.fry the mushrooms for 5 minutes,add the tomatoes and a few of the herbs and stir for 2 minutes.
- stir the egg into the mushroom mixture for 1 minute,then cook gently,using a spatula to keep it from sticking to the sides of the pan.
- when the omelette is cooked,sprinkle on the remaining herbs and ham,fold the omelette in half and turn out onto a plate.
MIDDLE-EASTERN HERB OMELETTE
This is from "Herbs and Spices the Cook's Reference" by Jill Norman. This substantial omelette, something like a Spanish tortilla, is called a kookoo in Iran and eggah in the Arab countries. A tablespoon of barberries can be added to the filling. The omelette can be baked or cooked on top of the stove.
Provided by Engrossed
Categories Breakfast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- If you intend to bake the omelette, heat the oven to 350F (180C).
- Discard the coarse stems from the parsley, dill, and cilantro, and chop these herbs with the chives, lettuce and spinach.
- Combine with zucchini, scallions and walnuts.
- Crush the saffron in a small mortar and stir in 2 tsp warm water.
- Beat the eggs well, add the saffron liquid, salt and pepper. Stir into the herb mixture.
- To bake the omelette:.
- Butter a shallow baking dish, pour in the mixture, and bake for 45-50 minutes, until the omelette has a golden-brown crust.
- To cook omelette on the stove-top:.
- Heat butter in a frying pan, coating it well on the bottom and sides, pour in the mixture, and cook over low heat for about 25 minutes.
- Turn the omelettte by reversing it onto a plate held over the pan, and cook the other side for 10-15 minutes.
- Serve hot or at room temperature, cut in wedges, with a bowl of thick yogurt.
HERBED CREAM CHEESE OMELET
Somehow, when cream cheese is mixed with herbs and melted in an omelet, it acquires a wonderful taste that you wouldn't associate with cream cheese.
Provided by jen
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Yield 4
Number Of Ingredients 5
Steps:
- Mix the cream cheese with the cilantro in a bowl, adding salt and pepper to taste.
- Heat one-quarter of the butter in a well-seasoned omelet pan or 8 inch non-stick frying pan over medium-high heat. When the butter is hot and bubbling, swirl it around in the pan.
- Just before the butter begins to brown, beat 2 of the eggs and pour into pan. Lower the heat.
- After 10 seconds or so, the omelet will coagulate. Push the omelet to one side of the pan with a spoon or spatula, and let the raw egg run over the cleared skillet. Repeat this one more time, then take the skillet off the heat.
- Dab one quarter of the herbed cream cheese along the middle of the omelet from one side to the other. Season the omelet with additional salt and pepper to taste. If it has not completely set, place the pan over medium heat for a half minute longer. When the omelet is set, slide it from the pan onto a plate so that the omelet rolls up and the herbed cream cheese runs along the length of the roll. Serve it right away. Make three more omelets the same way, making sure the pan and butter get good and hot before adding the beaten eggs. Serve each one as soon as it is cooked.
Nutrition Facts : Calories 319.6 calories, Carbohydrate 1.7 g, Cholesterol 426.1 mg, Fat 28.5 g, Fiber 0.2 g, Protein 14.9 g, SaturatedFat 14.8 g, Sodium 287.9 mg, Sugar 0.9 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 OMELETTE WITH FRIED TOMATOES
Make a perfect, protein-rich brunch or breakfast for two people. This healthy omelette can be on the table in just 10 minutes, served with juicy tomatoes
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 10m
Number Of Ingredients 5
Steps:
- Heat the oil in a small non-stick frying pan, then cook the tomatoes cut-side down until starting to soften and colour. Meanwhile, beat the eggs with the herbs and plenty of freshly ground black pepper in a small bowl.
- Scoop the tomatoes from the pan and put them on two serving plates. Pour the egg mixture into the pan and stir gently with a wooden spoon so the egg that sets on the base of the pan moves to enable uncooked egg to flow into the space. Stop stirring when it's nearly cooked to allow it to set into an omelette. Cut into four and serve with the tomatoes.
Nutrition Facts : Calories 204 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 0.5 milligram of sodium
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