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.
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 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
OMELETTE AUX HERBES
Steps:
- Preheat the oven to 350 degrees.
- Wash and dry the greens and herbs thoroughly. Save a sprig or two of the herbs for garnish. Put the rest in a food processor, and pulse until the greens and herbs are finely chopped, but not puréed. You can also mince them, and then grind them with a large pinch of salt in a mortar and pestle. The goal is to extract the juices from the greens.
- Beat the eggs in a medium bowl with 3 tablespoons water and the teaspoon of salt. Then gently fold the greens into the eggs. The mixture should be a vivid shade of green.
- Heat a thin film of olive oil in a large ovenproof skillet over low heat. Add the beaten eggs, and cook just a minute or so, to brown the bottom a bit. Then put the pan in the oven, and cook for about 10 minutes, until set. Put a plate the size of the skillet on top of the eggs, flip, and then slide the top side onto a platter and serve, sprinkled with some more herbs; or serve the omelet straight from the pan.
OMELETTES AUX FINES HERBES
This recipe supposedly comes from Le Cordon Bleu Paris. The eggs should be light and this might take a little practice. Enjoy!!
Provided by Broke Guy
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pick the leaves off of the sprigs and chop the ends off of the chives. Blanch in boiling water and then into ice-cold water. Using a kitchen dish towel, squeeze out the excess water. Chop the spices finely and then divide into 4 piles. Set aside.
- Using 1 oz of melted butter and 4 warm plates, portion the butter onto each plate and then season lightly with salt and black pepper. Set aside in a warm place.
- In a mixing bowl, break 3 eggs and whisk well. Season with salt and black pepper. Mix in one of the piles of herbs.
- Heat an omelette pan with 1 oz of butter over medium heat. When hot enough, pour the egg mixture into the pan and stirring gently with a fork, lift the sides of the omelette to allow the uncooked egg to flow underneath. The omelette, when ready, should be just firm and not very brown.
- Once the eggs are ready, give the pan a quick shake and then turn it vertical over the plate. Use the fork to guide the omelette onto the plate and to quickly fold it over in the classic fold (onto itself). Use a clean dish towel to press the omelette gently to the plate.
- For the remaining three omelettes, return to step 3 and repeat. Serve each omelette immediately upon completion.
Nutrition Facts : Calories 469, Fat 43, SaturatedFat 22.9, Cholesterol 634.2, Sodium 466.6, Carbohydrate 1.2, Sugar 0.6, Protein 19.2
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