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
HERBED CHICKEN OMELET
Tender chunks of leftover chicken provide a nice change of pace from the usual ham in the omelet Sonja Blow makes in Groveland, California. "Served with toast and tomato slices, it's a special breakfast for two," she notes.
Provided by Taste of Home
Time 10m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, beat the eggs, onion, parsley, salt, tarragon and pepper. , In a small skillet over medium heat, melt the butter; add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with chicken and celery seed. When the eggs are set, remove from the heat; fold omelet in half.
Nutrition Facts : Calories 273 calories, Fat 18g fat (7g saturated fat), Cholesterol 471mg cholesterol, Sodium 513mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 23g protein.
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.
HERBED OMELET WRAPS WITH RICE NOODLES AND DUCK
Provided by Alice Hart
Categories brunch, finger foods, sandwiches, main course
Time 50m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Combine the eggs, scallions, 2 tablespoons cilantro, chile, tamarind, coconut milk, brown sugar and salt, and beat lightly.
- Place a 6-inch skillet over medium-low heat and add 1 teaspoon oil. Using a small ladle, add about a sixth of the egg mixture, swirling it quickly to thinly cover the base of the pan. When the underside is golden and the top looks set, 2 to 3 minutes, turn it onto a plate to cool and repeat with the remaining egg mixture to make 5 more omelets.
- Pour boiling water over the rice noodles and soak until soft, 5 to 10 minutes, then pour cool water over them, drain and cut into shorter lengths with kitchen scissors.
- Lay one omelet golden-side down and spread a tablespoon of hoisin sauce over it. In a line, just off center, lay about a tablespoon of rice noodles, a little duck or chicken, cucumber matchsticks, a few cilantro leaves and a little shredded mint. Roll up as firmly as possible, from the edge nearest the filling ingredients. Cut in half through the middle, and repeat with the remaining omelets and filling.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 345 milligrams, Sugar 6 grams, TransFat 0 grams
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
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
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