Best The Rachael Omelet Recipes

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LAYERED ZUCCHINI AND RICOTTA OMELET CAKE



Layered Zucchini and Ricotta Omelet Cake image

Provided by Rachael Ray : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 cup fresh ricotta or fresh sheep's milk ricotta
1/3 to 1/2 cup whole milk
2 tablespoons finely chopped thyme leaves
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 pound small firm zucchini, shredded or finely chopped
1 red chile pepper, finely chopped or very thinly sliced
1 roasted sweet red pepper, chopped
1 small bunch scallions, whites and greens, chopped
12 eggs, lightly beaten
Small wedge Parmigiano-Reggiano, for shaving
1 cup baby arugula leaves

Steps:

  • In a small bowl, combine the ricotta with some milk to thin it out to a spreadable consistency and season it with thyme, salt and pepper, to taste.
  • Line a cake pan with plastic wrap. Choose a nonstick skillet similar in size to your cake pan.
  • Beat the eggs with salt and pepper, to taste. Have 2 plates on hand that are similar in size to the skillet. Heat a tablespoon of extra-virgin olive oil in the skillet over medium to medium-high heat. Add 1/3 of the zucchini, chili, sweet peppers and scallions to the pan, season with salt and pepper, to taste. Saute the mixture for a couple of minutes then add 1/3 of the eggs and brown the omelet. Cover the pan with a plate and flip the omelet over and brown on the other side. Slide the browned omelet onto another plate and repeat twice more to create 3 omelets.
  • Put the most appealing omelet in bottom of a cake pan, spread with half the ricotta mixture and top with another omelet, more cheese and then the third omelet. Invert onto cake plate or stand and top with arugula and shaved Parmesan. Cut into wedges and serve.

SAN DIEGAN OMELETTE



San Diegan Omelette image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 1 serving

Number Of Ingredients 12

2 small red potatoes
1 tablespoon margarine, plus more for omelet pan
1 tablespoon butter
3 slices bacon
Sprinkle granulated garlic
1/4 cup yellow onion, diced
Salt and pepper
1/2 cup portobello mushrooms, diced
3 eggs
2 to 3 tablespoons sour cream
1/2 cup tomatoes, diced
2 to 3 tablespoons feta cheese crumbles

Steps:

  • Boil red potatoes to 90 percent cooked and cool in the refrigerator until cold. When potatoes are cold, cut into medium sized chunks and saute in 1 tablespoon of margarine and 1 tablespoon of butter. When the potatoes are almost finished sauteing, begin to cook the bacon until crispy and cut into small pieces. Set aside. Just before the potatoes are browned, sprinkle garlic, onions, salt and pepper onto the potatoes. Drain off excess oil. Set aside. Saute mushrooms. Set aside. Whip 3 eggs together.
  • Grease a 10-inch omelet pan with margarine over a medium heat. Have all other ingredients ready to assemble quickly after the eggs are cooked. Put the eggs in a pan and cook slowly over medium heat. With a spatula, push the eggs to the center of the pan. Remember that this is an open omelet so do not fold over. As the eggs begin to seal on the bottom, keep folding the loose eggs under the cooked portion. When almost all the loose egg is cooked, flip the eggs over. Lay the cooked eggs flat on a plate. Spread with sour cream, and then place potatoes on the eggs, followed with mushrooms, tomatoes and bacon. Top with feta cheese.

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