THREE CHEESE OMELETTE
Steps:
- Using an 8-inch, non-stick skillet, melt butter over medium heat. Add beaten eggs. Add the eggs begin to coagulate, add the 3 cheeses evenly over the eggs. As cheese begins to melt, and before the eggs get brown, flip or turn egg mixture over. Continue to cook until the cheese melts. Turn omelette 1 more time. The finished omelette will be a nice yellow color with the cheese melted. Serve immediately.
THREE CHEESE SOUFFLé OMELETTE
Steps:
- Place a 7-or-8-inch nonstick skillet over medium-low heat. Set the oven rack to the center position and heat the broiler to high.
- Place the yolks into a medium bowl and the whites into a large metal or glass bowl. Add the salt to the whites and, using a metal whisk or hand mixer, whip up until foamy and they hold medium peaks. Set aside. Lightly whisk the egg yolks until slightly foamy. Using a metal spoon or large whisk, gently fold the yolks into the whites just until combined.
- Melt the butter in the pan and gently pour in the eggs. Allow the omelette to cook for 1 minute. Gently sprinkle with all the cheese and transfer to the oven for 2 to 3 minutes, or until the cheese melts.
- Gently fold the omelette in half and transfer to a plate. Scatter with the herbs, season with salt and pepper and serve immediately.
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.
HERB AND THREE CHEESE OMELET
This recipe comes from Howard Helmer, the world's fastest omlet maker according to the Guinness Book. His current record is 427 omelets in just 30 minutes. Care to try your hand at beating his record?
Provided by Bev I Am
Categories Breakfast
Time 7m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Whip eggs with liquid, chives, salt, and pepper.
- Make sure all the white is fully incorporated.
- Melt butter over high heat in a 10" nonstick skillet coated with cooking spray.
- Heat until bubbly.
- Pour egg mixture into skillet, pulling them toward the center from each side.
- Remove from heat when eggs no longer run but are still quite moist.
- Add cheeses to top half of omlet, fold, then invert onto a plate.
- Let rest 1 minute before serving.
- Makes one omelet.
Nutrition Facts : Calories 369.7, Fat 28.8, SaturatedFat 15.3, Cholesterol 430.7, Sodium 402, Carbohydrate 3, Fiber 0.1, Sugar 0.8, Protein 24.1
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
THREE CHEESE OMELET
Make and share this Three Cheese Omelet recipe from Food.com.
Provided by Sharon123
Categories Breakfast
Time 15m
Yield 1 omelet
Number Of Ingredients 6
Steps:
- Using an 8-inch, non-stick skillet, melt butter over medium heat.
- Add beaten eggs.
- As the eggs begin to thicken, add the 3 cheeses evenly over the eggs.
- As cheese begins to melt, and before the eggs get brown, flip or turn egg mixture over.
- Continue to cook until the cheese melts.
- Turn omelette 1 more time.
- The finished omelette will be a nice yellow color with the cheese melted.
- Serve immediately.
HERBED GRUYèRE OMELETS
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- Whisk 3 eggs, 1 teaspoon chives, 1 teaspoon tarragon and 1 teaspoon parsley in bowl. Sprinkle with salt and pepper.
- Preheat broiler. Melt 1 teaspoon butter in 8- to 9-inch-diameter nonstick skillet over medium heat. Pour egg mixture into skillet. Stir until eggs begin to set, lifting edge of omelet with spatula and tilting skillet to allow uncooked egg to flow underneath. Cook until omelet is softly set, about 2 minutes. Sprinkle packed 1/3 cup cheese down center of omelet. Roll up omelet; place in broilerproof baking dish large enough to hold 2 omelets. Repeat with remaining eggs, herbs, butter and 1/3 cup cheese to form second omelet. Sprinkle remaining 1/3 cup cheese over omelets.
- Broil omelets until cheese is bubbling and slightly brown, about 2 minutes.
HERB AND BRIE OMELET
A fresh and light way to start your day, our omelet is ready in 15 minutes and features fresh herbs and creamy brie cheese.
Provided by Sarah Caron
Categories Breakfast
Time 15m
Yield 1
Number Of Ingredients 8
Steps:
- Combine the eggs, basil, parsley, thyme, milk, salt and pepper in a mixing bowl. Whisk well to combine.
- Heat small nonstick skillet over medium heat. (Skillet should be hot before pouring in egg mixture.) When skillet is hot, spray with nonstick cooking spray.
- Pour egg mixture into skillet and allow it to cook, without stirring, until egg is almost set. Place cheese slices down center of egg; fold sides of the omelet over to cover cheese. Cover pan; continue to cook an additional 1 to 2 minutes or until cheese is melted.
- Serve immediately.
Nutrition Facts : ServingSize 1 Serving
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
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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