OMELET
This recipe is for a basic French omelet with three eggs: enough for a hearty breakfast or brunch, or a light supper for one. The key to mastering this recipe is controlling the heat so the eggs do not brown, and whisking the eggs in the skillet so they set on the exterior but remain fluffy inside. A good nonstick or well-seasoned carbon-steel skillet is central to cooking the ideal omelet, which should be tender and slightly runny. Once you've got the technique down, you can play around with your seasonings, adding minced herbs, grated cheese, diced ham or sautéed vegetables. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories breakfast, quick, weekday, weeknight, main course
Time 5m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Crack eggs into a medium bowl. Add 1 tablespoon water, and salt and pepper. Whisk with a fork until egg whites are incorporated into yolks. Mix in herbs, if using.
- Place a 8- to 9-inch skillet (preferably nonstick or seasoned carbon steel) over high heat. Melt butter until bubbling subsides.
- Pour in egg mixture and reduce heat to medium. With the back of a fork or a heatproof rubber spatula, whisk eggs around skillet until the bottom begins to set. This takes only a few seconds. Add any fillings, if using.
- Tilt skillet and either bang or flip egg over itself. Use fork or spatula if necessary to complete folding in half or thirds. Angle the skillet and a serving plate together, and flip omelet onto plate.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 12 grams, Carbohydrate 1 gram, Fat 26 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 12 grams, Sodium 383 milligrams, Sugar 1 gram, TransFat 1 gram
TORTILLA DE PATATA (SPANISH POTATO OMELET)
There are so many versions of this emblematic tapa that can be found all over Spain. I know, because I eat my own weight in them, wherever I go! Every region and household have their own special way of preparing this dish and it can get quite controversial as to which is the true, authentic Tortilla de Patata in Spain. This is my favorite make-at-home version adapted from many different recipes over the years. Some recipes don't call for onions but I love the sweetness and depth of flavor that caramelized onions give to the dish. It's a stunning but simple combination of flavors and textures. If you have any left over, this tortilla is also fantastic sliced into thin slices and stuffed into a fresh baguette with aioli, a homemade garlic mayonnaise , and some mild, small green peppers, either fried in olive oil, or roasted and peeled and sprinkled with some fine flaked sea salt.
Provided by Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat the olive oil to medium-high heat in a 12-inch cast-iron or nonstick skillet. Add the onions and saute until translucent, about 5 minutes. Add the potato slices, season with salt and cook over low and slow heat until the potatoes are softened and lightly golden brown around the edges, 30 to 40 minutes, gently shaking the pan from time to time to prevent the potato slices from sticking. When the potatoes are ready, reserve 2 tablespoons of the olive oil from the skillet (now infused with the flavor of those onions and potatoes) and drain the potatoes in a colander or on a paper towel.
- Beat the eggs with a generous pinch of salt in a large bowl for about 1 minute. Add the drained caramelized potatoes and onions and stir with a fork to lightly break up the potatoes (this will give the finished Tortilla de Patata a wonderful light fluffy texture). Heat 1 to 2 tablespoons of the reserved olive oil in the same skillet until very hot. Pour in the egg and potato mixture and cook on one side, gently shaking the pan occasionally, until the underside is set and very lightly browned, about 5 minutes. Using a plate to cover the pan, carefully invert the omelet onto the plate and then gently slide the omelet back into the pan to cook on the other side until just set and light golden brown, about 5 minutes more. Do not overcook. This Tortilla de Patata is best when barely runny in the very center. Serve immediately with some slices of fresh baguette, or make ahead to serve later in the day at room temperature. Enjoy!
OMELET WITH SOUR CREAM AND CAVIAR
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 1 serving
Number Of Ingredients 7
Steps:
- In a bowl mix eggs with salt, pepper and dill. In a hot non-stick omelet pan melt butter, add egg mixture and make omelet. Slide omelet from pan to a serving plate. Dollop sour cream and salmon roe on top. Garnish with whole chives.
OMELETS WITH ROASTED VEGETABLES AND FETA
If you have roasted vegetables on hand an omelet is a wonderful vehicle for them. Omelets are so quick to make, and so satisfying, whether you make them for breakfast, lunch, or dinner. You can cut up your roasted vegetables into slightly smaller pieces if you want a less chunky omelet.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, quick, main course
Time 2m
Yield Serves 1
Number Of Ingredients 6
Steps:
- Break eggs into a bowl and beat with a fork or a whisk until frothy. Whisk in salt and pepper to taste and 2 to 3 teaspoons milk.
- Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons unsalted butter or olive oil. When butter stops foaming or oil feels hot when you hold your hand above it, pour eggs right into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl pan to distribute eggs evenly over the surface. Shake pan gently, tilting it slightly with one hand while lifting up edges of the omelet with the spatula in your other hand, to let eggs run underneath during first few minutes of cooking.
- As soon as eggs are set on the bottom, spoon roasted vegetables over the middle of the egg "pancake" and sprinkle feta over vegetables. Jerk pan quickly away from you then back towards you so that the omelet folds over onto itself. If you don't like your omelet runny in the middle, jerk pan again so that omelet folds over once more. Cook for 30 seconds to a minute longer. Tilt pan and roll omelet out onto a plate.
More about "peter rodenburg omelet recipes"
32 OMELET RECIPES TO MAKE FOR BREAKFAST - PUREWOW
From purewow.com
- Open-face Salad Omelet. Time commitment: 20 minutes. Why we love it: low carb, high protein, low sugar, Mediterranean diet-friendly. Complete with zingy dressing and fresh herbs, this twist on an omelet is light yet satisfying.
- Vegan Chickpea Omelet With Mango Salsa. Time commitment: 30 minutes. Why we love it: vegan, high protein, dairy free, gluten free. Believe it or not, chickpea flour and turmeric make for one uncanny egg substitute.
- The Perfect Omelet. Time commitment: 10 minutes. Why we love it: less than 10 ingredients, high protein, vegetarian. Minced herbs elevate this simple, buttery omelet.
- Kale Pesto And Goat Cheese Omelet. Time commitment: 12 minutes. Why we love it: less than 10 ingredients, high protein, vegetarian, special occasion-worthy.
- Greek Quinoa Dinner Omelets With Feta And Tzatziki. Time commitment: 30 minutes. Why we love it: high protein, vegetarian, special occasion-worthy. Because breakfast for dinner never gets old.
- Microwave Omelet In A Cup. Time commitment: 8 minutes. Why we love it: less than 10 ingredients, high protein, vegetarian. On mornings when you’re really pressed for time, the microwave is a total lifesaver.
- Baked Ham And Cheese Omelet. Time commitment: 1 hour and 5 minutes. Why we love it: crowd-pleaser, less than 10 ingredients, gluten free, high protein. Lazy Sundays call for letting your oven do all the heavy lifting, and this cross between an omelet and a frittata is just the ticket.
- The Perfect Omelet With Avocado And Veggies. Time commitment: 15 minutes. Why we love it: vegetarian, gluten free, high protein, low carb, keto-friendly.
- Baked Denver Omelet. Time commitment: 35 minutes. Why we love it: crowd-pleaser, gluten free, high protein, low carb, keto-friendly. All this eight-serving wonder is missing is toast, hash browns and a pot of fresh coffee (or mimosas…).
- Tamagoyaki Sando (japanese Egg Omelet Sandwich) Time commitment: 30 minutes. Why we love it: gluten free, high protein, dairy free, special occasion-worthy.
OUR BEST OMELET RECIPES OF ALL TIME
From allrecipes.com
OUR 30+ BEST OMELETTE RECIPES - THE KITCHEN …
From thekitchencommunity.org
32 OMELET RECIPES WORTH WAKING UP FOR
From tasteofhome.com
PETER RODENBURG OMELET : RECIPES : COOKING CHANNEL …
From cookingchanneltv.com
Servings 4Total Time 55 mins
23 BEST OMELETTE RECIPES TO WAKE UP FOR - INSANELY GOOD
From insanelygoodrecipes.com
QUICK + EASY OMELET RECIPES AND MEAL IDEAS - PILLSBURY.COM
From pillsbury.com
BROADCAST - BBC PROGRAMME INDEX
From genome.ch.bbc.co.uk
BEST OMELETS
From allrecipes.com
PETER RODENBURG OMELET RECIPE FOR MANAGING PCOS AND …
From fertilitychef.com
PETER RODENBURG OMELET RECIPE - COOKING INDEX
From cookingindex.com
PETER RODENBURG OMELETTES FOR FOUR - RECIPE - COOKS.COM
From cooks.com
PETER RODENBURG OMELET | RECIPE | RECIPES, FOOD NETWORK RECIPES, …
From pinterest.com
HOW TO MAKE AN OMELET: STEPS & TIPS | INCREDIBLE EGG
From incredibleegg.org
PETER RODENBURG OMELET | THE GALLOPING GOURMET | FOOD …
From foodnetwork.com
HOW TO MAKE THE PERFECT THE OMELET (IT'S OH-SO EASY!)
From foodnetwork.ca
PETER RODENBURG OMELET – RECIPES NETWORK
From recipenet.org
PETER RODENBURG OMELET - GLUTEN FREE RECIPES
From fooddiez.com
You'll also love