ANTONI POROWSKI'S FRENCH OMELET WITH CHEESE AND CHIVES
There's nothing quite like a classic omelet. On Netflix's "Queer Eye," Antoni Porowski, the food-focused member of the Fab 5, teaches the people he helps make over how to nourish themselves in an accessible way. This simple but sophisticated recipe, adapted from his cookbook, "Antoni in the Kitchen," follows in that vein. It requires few ingredients and a dextrous hand: You'll want to consider your ingredients carefully, and take care to not overmix the eggs. Keep it simple, or add mix-ins. Serve it alone, or pair it, as he suggests, with a favorite salad.
Provided by The New York Times
Categories breakfast, brunch, dinner, for one, weekday, main course
Time 10m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Whisk eggs in a medium bowl until well combined and smooth, taking care not to whip in too much air. The point is to combine the yolks and whites very well.
- In a small nonstick skillet over medium-low, heat 1 tablespoon butter until the butter has melted and just begins to foam.
- Pour in the eggs. Working quickly with one hand, gently move the pan in a circular motion over the heat (this will keep the eggs moving and evenly cooking). With your other hand, use a small rubber spatula (or chopsticks) to stir the eggs in a loose figure-eight pattern, creating small curds and scraping down the side of the skillet as you go. Continue until the eggs are mostly cooked through but just a little runny on top, 2 to 3 minutes.
- Remove the pan from the heat and sprinkle the omelet with a pinch of salt, then sprinkle the cheese down the center. Gently shake the pan so that the omelet shifts toward the side of the pan opposite the handle and up the side of the pan. The part of the omelet above the edge of the pan should fold back over on itself - use your rubber spatula to give it a hand, if it doesn't.
- Slide 1 tablespoon of butter underneath the omelet that's still in the pan. (This will help keep the omelet tender and soft - and it tastes really good.)
- Using the spatula, roll up the omelet, then flip it seam-side down onto a warm serving plate. Slide the remaining 1/2 tablespoon butter across the top, then sprinkle with a pinch each of salt and pepper and the chives. Serve hot.
FRENCH OMELETTE WITH CHEESE AND CHIVES
Tip: A French omelette is said to be 10 percent ingredients and 90 percent technique. If you fail at your first attempt to make this recipe, Ne t'inquiète pas, (Don't worry!) as we say en français, you'll simply have a lovely pan of scrambled eggs on your hands. And once you've mastered it, you can try all kinds of good variations, addingthings like cooked spinach, crispy mushrooms, and the like.
Provided by Food Network Canada
Categories breakfast,brunch,cheese,eggs and dairy,lunch
Yield 1 serving
Number Of Ingredients 6
Steps:
- Whisk the eggs in a medium bowl until well combined and smooth, taking care not to whip in much air. The point is to combine the yolks and whites very well.
- Heat 1 tablespoon of the butter in an 8-inch nonstick skillet over medium low heat until the butter has melted and just begins to foam. Pour in the eggs. Working quickly, gently move the pan in a circular motion over the heat (this will keep the eggs moving and evenly cooking) while you use a small rubber spatula in your other hand to stir the eggs in a loose figure eight pattern to create small curds, scraping down the sides of the skillet as you go. Continue until the eggs are mostly cooked through but just a little runny on top, 2 to 3 minutes.
- Remove the pan from the heat and sprinkle the omelette (now it can be called one!) with a pinch of salt, then sprinkle the cheese down the center of the exposed egg. Gently shake the pan so that the omelette shifts toward the side of the pan opposite the handle and up the side of the pan. The part of the omelette above the edge of the pan should fold over on itself - use your rubber spatula to give it a hand, if it doesn't. Slide 1 tablespoon butter underneath the omelette that's still in the pan. (This will help keep the omelette tender and soft - and it tastes really good.)
- Using the spatula, roll up the omelette, then flip it seam side down onto a warm serving plate. Slide the remaining dab of butter (1/2 tablespoon) across the top, then sprinkle with a pinch each of salt and pepper and the chives. Serve hot.
CHEESE AND CHIVE OMELET
I wanted to use up some egg whites, chives and left over cheese I had in the refrigerator so adapted this recipe from Bon Appetit (November 2006)with my changes. The original recipe used whole eggs and cheddar cheese.
Provided by ellie_
Categories Breakfast
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together the eggs, egg whites, chives, salt and pepper (I used a lot of pepper) in a bowl.
- In a large skillet melt butter over medium heat.
- Add egg mixture to pan, cooking for a few minutes until almost set, lifting sides so egg mixture can run under.
- Grate (or sprinkle) cheese over top of eggs (I grated it right over the eggs) and cook a few more minutes until cheese melts.
- Fold 1/3 of the omelet over the center and then the other side over the center.
- Turn omelet onto plate and cut in half or thirds.
Nutrition Facts : Calories 463.9, Fat 35, SaturatedFat 19.1, Cholesterol 438.7, Sodium 890.1, Carbohydrate 5.9, Sugar 0.8, Protein 30.5
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