Chive Omelette Food

CHEESY CHIVE OMELET

Steps:

• In a small bowl, whisk eggs, water, salt and pepper. Stir in chives., In a small nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath., When eggs are thickened and no liquid egg remains, sprinkle cheese on one side; fold omelet in half. Cut omelet in half; slide onto plates.

CHEDDAR AND CHIVE OMELET

Steps:

• Whisk eggs, chives, salt, and pepper together in medium bowl.
• Heat butter in large non-stick skillet.
• Pour in egg mixture and cook over medium heat until almost set, lifting sides to let uncooked egg run under.
• Sprinkle omelet with cheddar cheese.
• Run omelet under hot broiler just until cheese is melted, bubbling, and just beginning to brown.
• Cut into 4-6 servings and serve immediately.

ANTONI POROWSKI'S FRENCH OMELET WITH CHEESE AND CHIVES

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.

MUSHROOM OMELET WITH CHIVES

Steps:

• Trim off the ends of the mushrooms, and cut into thick slices. Heat a large, heavy frying pan over medium-high heat, and add 1 tablespoon of the olive oil. Add the shallot, and cook, stirring, until it begins to soften, two or three minutes. Add the mushrooms, and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add salt to taste and the garlic, and cook, stirring often, until the mushrooms are tender, about five minutes. Stir in the parsley, season to taste with salt and pepper, and remove from the heat.
• If making individual omelets: Heat an 8-inch nonstick omelet pan over medium-high heat. Break 2 eggs into a bowl, and beat with a fork or a whisk until frothy. Add salt and freshly ground pepper to taste, and 2 teaspoons milk. Whisk in half the chives. Add 2 teaspoons of the olive oil to the pan. When the pan feels hot as you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Tilt the pan to distribute the eggs evenly over the surface. Tilt it slightly again, and gently shake with one hand while lifting up the edges of the omelet with the spatula in your other hand so as to let the eggs run underneath during the first few minutes of cooking. Spread half the mushrooms down the middle of the eggs. Top with half the cheese. As soon as the eggs are set on the bottom (the top will still be runny), jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Shake in the pan for another minute if you don't like the omelet soft on the inside; for a moist omelet, tilt the pan at once and roll out onto a plate. Keep warm in a low oven while you repeat with the remaining eggs and herbs, and serve.
• If making 1 large omelet, heat a 10-inch nonstick pan over medium-high heat. Beat all 4 eggs in a bowl with the milk, salt and pepper, and the chives. Heat the remaining tablespoon of olive oil in the pan, and follow the instructions for the 2-egg omelet, pouring all of the eggs into the pan. The eggs will take longer to set, and you may want to flip the omelet in the pan again after it's rolled, if the middle seems too runny. Roll the finished omelet onto a platter, or cut in half in the pan, and serve.
• Add 2 teaspoons of the olive oil to the pan. When the pan feels hot as you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Tilt the pan to distribute the eggs evenly over the surface. Tilt it slightly again, and gently shake with one hand while lifting up the edges of the omelet with the spatula in your other hand so as to let the eggs run underneath during the first few minutes of cooking.
• Spread half the mushrooms down the middle of the eggs. Top with half the cheese. As soon as the eggs are set on the bottom (the top will still be runny), jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Shake in the pan for another minute if you don't like the omelet soft on the inside; for a moist omelet, tilt the pan at once and roll out onto a plate. Keep warm in a low oven while you repeat with the remaining eggs and herbs, and serve.

PRAWN AND CHIVE OMELETTE

Steps:

• Break the eggs into a bowl and beat them with a large metal whisk. Season with a little salt and some freshly ground black pepper, then stir in the snipped chives. Drain the prawns in a sieve, then tip them on to some kitchen paper to soak up any excess moisture.
• Brush a small non-stick frying pan with just enough oil to lightly coat the base and place it over a medium heat. Pour the eggs into the frying pan. As the eggs begin to set, use a wooden spoon to draw the cooked egg towards the centre. Do this 5 or 6 times, working pour way around the pan. As the cooked egg is moved, the uncooked egg will run into the gaps and begin to cook.
• Scatter the prawns over the omelette and cook for a further 2-3 minutes or until the eggs are just set. Season with a little more pepper then carefully loosen the sides with a heatproof palette knife and fold the omelette over. Slide it on to a warmed plate and serve with a large, lightly dressed salad.

CREAM CHEESE & CHIVE OMELET

Steps:

• In a large nonstick skillet, heat oil over medium-high heat.
• Whisk the eggs, chives, water, salt and pepper.
• Add egg mixture to skillet (mixture should set immediately at edges).
• As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath.
• When the eggs are set, sprinkle cream cheese on one side; fold other side over filling.
• Slide omelet onto a plate; cut in half.
• Serve with salsa.

CHIVE OMELETTE WITH GRUYERE AND CANADIAN BACON

Steps:

• Heat olive oil over medium heat.
• Add the Canadian bacon and cook until lightly browned.
• Remove and set aside.
• In a bowl, whisk the eggs with the water and chives, along with a couple pinches of salt and some pepper.
• Melt the butter in an 8 inch skillet over med-high heat.
• When it has stopped foaming swirl the butter to coat the bottom of the pan and pour in the egg mixture.
• Using the back of a fork and keeping it flat on the bottom of the pan, lightly scramble the eggs, using small circular motions.
• As the mixture firms, hold some eggs back from the side of the pan and tilt the pan to spread the eggs over the bottom.
• Scatter the Gruyere over the omelette, leaving a margin around the edges.
• Add the Canadian Bacon.
• Using a spatula, lift 1/3 of the omelette and fold it over the center.
• Tilt the pan toward the plate so that 1/3 of the omelette hangs over the edge.
• Invert the pan, using the spatula for support, so that it flips neatly over itself out of the pan.
• To Serve, garnish with more chopped chives if desired and serve immediately with some sliced tomatoes.

CHEESY CHIVE BLOSSOM OMELET

Steps:

• Whisk together eggs, water, salt, pepper and parsley.
• Melt the butter in a 10" omelet pan(or skillet) just until butter sizzles not letting it brown.
• Pour in egg mixture, shaking the pan quickly. With the flat side of a fork, stir eggs and move and tilt pan in a circular motion until eggs begin to set.
• Sprinkle chive florets and cheese down the center; allow cheese to melt slightly, then fold omelet over and serve immediately.
• Garnish with whole chive blossoms.

FETA, PARMESAN & CHIVE OMELETTE

Steps:

• Crack eggs into a bowl, add chives and season with salt and pepper.
• Use a fork to whisk until well combined.
• Melt butter in a small non-stick frying pan over medium heat.
• Add the egg mixture and tilt the pan until it covers the base. As the omelette begins to set, lift the edge so the uncooked egg mixture can run underneath.
• Sprinkle feta and parmesan over half the omelette and cook for 2-3 minutes or until it is just set.
• Fold in half and slide onto a plate. Serve immediately with salad leaves.

TARRAGON, CHIVE AND GOAT CHEESE OMELET

Steps:

• Whisk eggs, herbs, salt and pepper in medium bowl to blend. Melt 1 tablespoon butter in 9- to 10-inch-diameter nonstick skillet over medium heat. Add half of egg mixture to skillet and cook until very softly set, tilting skillet, running rubber spatula around edges and allowing uncooked egg portion to flow underneath, about 2 minutes. Sprinkle half of goat cheese over. Cover and cook until omelet is set, about 2 minutes. Tilt skillet and slide out omelet onto plate, folding omelet in half. Cover to keep warm. Repeat for second omelet with remaining butter, egg mixture and goat cheese. Serve immediately.