Best Morel And Scallion Omelet Recipes

MUSHROOM, SCALLION, AND CHEESE OMELET

Steps:

• Beat eggs together with milk, salt, and pepper in a bowl.
• Heat oil in a skillet over medium heat. Add mushrooms; cook and stir until softened, about 5 minutes. Mix in green onions; cook until slightly softened, about 1 minute. Pour in the beaten eggs. Cook and stir until the edges harden, 2 to 3 minutes. Flip and sprinkle Cheddar cheese on top. Cook until egg is set and cheese is melted, 1 to 2 minutes. Fold omelet in half; top with more Cheddar cheese.

PERFECT OMELETS

Steps:

• Have a serving plate ready. In a medium bowl, whisk eggs until frothy. Season with salt and pepper; whisk in scallions and/or herbs, if using.
• Heat butter in an 8-inch nonstick skillet over medium-high, tilting to coat pan; after foaming subsides, whisk eggs again, and add to skillet.
• Cook, stirring quickly with a heatproof rubber spatula, until eggs begin to thicken, about 30 seconds. With spatula, pull edges of omelet in toward center, tilting pan so uncooked eggs flow to edges of pan and underneath omelet. Cook until just set but still loose, 15 to 30 seconds (omelet will continue to cook once removed from heat).
• Sprinkle with filling. Using spatula, loosen omelet from skillet on all sides; shake pan to ensure it is completely released. Tilt pan toward serving plate; with spatula, working from side of skillet that's tilted up, fold 1/3 of omelet over the center.
• Simultaneously slide and roll omelet onto plate so that it folds over on itself again and lands seam side down. Brush or dab lightly with butter; serve immediately.

WILD MOREL MUSHROOM AND CHEESE OMELET

Steps:

• 1. Crack eggs in a bowl and add milk, whisk until well blended.
• 2. Add diced Velveeta cheese, mushrooms, onion, garlic, butter (dice the stick butter into small pieces or small dollops if using soft butter), sour cream, cream cheese & herbs and stir well.
• 3. Heat olive oil in a skillet on medium high.
• 4. Add omelet mix to the skillet and cook, stirring constantly, for 5-7 minutes (until the cheese has melted well). Once the dish starts to bubble, turn the heat down to medium and continue to stir (you don't want the eggs and cheese to stick to the bottom of your skillet). Top with shredded cheddar cheese and serve with biscuits & jam and some fresh fruit on the side!
• 5. ****Alternates**** I like to add seasonal vegetables to my omelets as well; fresh green or yellow peppers, fresh garden herbs (cilantro and basil are my favorites), even diced squash or zucchini tastes good! **All of my measurements are approximate, so don't feel like you have to have the exact amount here and there ~ I really need to write down my recipes as I go!**

CLASSIC OMELETTE

Steps:

• First, prepare the filling. A basic rule of thumb is that you need one quarter to one third cup of filling for every two eggs. If you are using a filling that needs to be cooked - such as apples, mushrooms, onions, peppers, leeks - quickly sauté in a small frying pan with 1 teaspoon of the butter. If you are making a cheese omelette, either slice the cheese thinly or grate it finely and put aside.
• Crack the eggs into a small mixing bowl. Stir gently with a fork until well-beaten. Add the milk or water, salt and pepper, and any herbs, and set aside.
• Heat a 6- to 8-inch omelette pan over high heat until very hot (approximately 30 seconds). Add the butter, making sure it coats the bottom of the pan. As soon as the butter stops bubbling and sizzling (and before it starts to brown), slowly pour in the egg mixture.
• Tilt the pan to spread the egg mixture evenly. Let eggs firm up a little, and after about ten seconds shake the pan a bit and use a spatula to gently direct the mixture away from the sides and into the middle. Allow the remaining liquid to then flow into the space left at the sides of the pan.
• Continue to cook for another minute or so until the egg mixture holds together. While the middle is still a little runny, add the filling. Put in sautéed vegetables or fruit first, near the center, then sprinkle any cheese on top.
• Tilt the pan to one side and use the spatula to fold approximately one third of the omelette over the middle. Shake the pan gently to slide the omelette to the edge of the pan.
• Holding the pan above the serving plate, tip it so the omelette rolls off, folding itself onto the plate. The two edges will be tucked underneath.
• Optional Lowfat Fillings
• Fresh herbs such as parsley, basil, rosemary, dill, tarragon, cilantro or chives Smoked salmon and scallions Yukon Gold potatoes and roasted peppers (for a "peasant omelette") Morel mushrooms Ratatouille Asparagus

MOREL, HAM AND BRIE OMELET

Steps:

• Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add ham; sauté 3 minutes. Add morels; sauté until tender, about 5 minutes. Season with salt and pepper. Remove from heat.
• Whisk 3 eggs in bowl. Season with salt and pepper. Melt 1 tablespoon butter in 7- to 8-inch nonstick skillet over medium heat. Pour eggs into skillet; stir with rubber spatula until eggs begin to set, about 1 minute. Sprinkle half of morel mixture and half of Brie over eggs. Cook until eggs are softly set, tilting skillet to cook eggs evenly, about 2 minutes longer. Fold omelet in half; transfer to plate. Repeat with remaining ingredients.