Omelet Lorraine Recipes

Steps:

• In a small bowl, beat the eggs, milk, onion, salt and pepper. Lightly grease a 10-in. nonstick skillet and place over medium heat. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. , When eggs are set, sprinkle bacon, cheese and parsley over 1 side; fold omelet over filling. Cover and let stand for 1 minute or until cheese is melted.

Steps:

• Make the filling: in a small bowl, combine bacon, cheese, and green onion.
• Make the omelet: in a bowl, whisk the eggs, water, salt, nutmeg, and cayenne together.
• Heat an 8-inch omelet pan over medium heat.
• Add butter; swirl to coat bottom of pan.
• When butter foams, pour in egg mixture all at once.
• Let set until edges begin to cook, about 20 seconds.
• With a spatula, gently lift edges of mixture and tip skillet to let the uncooked egg mixture flow underneath.
• Continue to do this until the top is almost dry, 3-4 minutes.
• Spoon filling over ½ of the omelet; fold the other side over to cover.
• Let stand for a few seconds to let cheese melt.
• Turn out onto a warmed plate; garnish with parsley and serve.

Steps:

• Beat eggs until just combined; do not over-beat.
• Melt butter in a skillet over high heat. Add ham, onion, and bell pepper. Sprinkle in a nice pinch of salt and a touch of pepper. Cook and stir over medium-high heat until onions start to soften and ham begins to caramelize, about 5 minutes.
• Reduce heat to medium-low and pour in the eggs. Mix briefly with a spatula while shaking the pan to ensure ingredients are evenly distributed. Quickly run the spatula along the edges of the omelet.
• Sprinkle Cheddar cheese and cayenne pepper over the omelet. Cook, shaking the pan occasionally, until the top is still wet but not runny, about 5 minutes. Fold omelet in half with your spatula and transfer to a plate.

Steps:

• Preheat oven to 350°. Coat 2 shallow oval 1-1/2-cup baking dishes with cooking spray. Line with Canadian bacon; top with cheese. Carefully break 2 eggs into each dish. , In a small bowl, whisk sour cream, salt and pepper until smooth; drop by teaspoonfuls onto eggs. , Bake, uncovered, until eggs are set, 25-30 minutes. If desired, sprinkle with chives.