Best Parsley Crouton Omelets With Gruyère Recipes

BAKED GRUYERE AND SAUSAGE OMELET

Steps:

• Preheat the oven to 425 degrees F. Lightly butter an 8 by 8-inch baking dish.
• Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set the pan aside to cool.
• In a large bowl, whisk together the eggs, milk, salt and pepper, to taste, until smooth, about 20 seconds. Add the red bell pepper, 1 cup of Gruyere cheese and 1/4 cup of parsley. Stir in the onion mixture. Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for 20 to 25 minutes or until golden brown.
• Cut the baked omelet into wedges and sprinkle with remaining parsley before serving.
• Cook's Note: To make individual servings, divide the batter between 4 buttered 8-ounce ramekins. Bake for 15 to 18 minutes.

GRUYèRE AND PARSLEY OMELETS

Steps:

• Beat eggs, 2 tablespoons parsley, 2 teaspoons water, dried herbs, salt and pepper in small bowl to blend. Melt 1 tablespoon butter in small nonstick skillet over medium-high heat. Add half of egg mixture (about 1/2 cup) to skillet. Cook until eggs are just set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes. Top half of omelet with 1/4 cup cheese. Using spatula, fold other half of omelet over cheese; slide out onto plate. Repeat with remaining butter, egg mixture and cheese. Sprinkle omelets with remaining 1 tablespoon parsley.

WILD MUSHROOM AND GRUYèRE CHEESE OMELETS

Steps:

• Melt 1 tablespoon butter in heavy small skillet over medium heat. Add mushrooms, shallots and garlic and sauté until tender, about 3 minutes. Season to taste with salt and pepper. Set aside.
• Combine eggs, 1/4 cup chopped fresh parsley and 1/4 cup grated cheese in medium bowl. Season with salt and pepper. Beat to blend. Heat medium omelet pan or skillet over medium-high heat. Add 1/2 tablespoon butter; heat until butter melts and foam begins to subside. Add half of egg mixture. Stir with flat side of fork until eggs begin to set. Cook until omelet is set, lifting edge with spatula to let uncooked egg flow under. Top with 1/4 cup grated cheese and half of mushroom mixture. Fold omelet into thirds and turn out onto plate. Repeat with remaining 1/2 tablespoons butter, egg mixture, 1/4 cup grated cheese and mushrooms. Sprinkle omelets with additional chopped fresh parsley.

HERBED GRUYèRE OMELETS

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.