French Omelet With Spinach Swiss Cheese Food

FRENCH OMELET WITH SPINACH & SWISS CHEESE

Steps:

• Whip eggs, liquid and seasonings.
• Melt butter in a 10" non-stick skillet coated with cooking spray over high heat.
• Heat until bubbly.
• Pour egg mixture into skillet.
• Immediately begin shaking the pan while making small, quick stirring motions with the bottom of a fork.
• Remove from heat when eggs no longer run but are still quite moist.
• Add cheese and spinach to top half of omelet.
• Fold in half and invert onto a plate.
• Tuck the thin edges under the omelet if desired.
• Let rest 1 minute.
• Garnish with a dollop of sour cream and a strip of lemon peel.
• Makes one omelet.

COUNTRY FRENCH OMELET

Steps:

• Preheat the oven to 350 degrees.
• Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.
• Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.
• Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.

FRENCH OMELET

Steps:

• Combine the eggs, milk, salt, and pepper in a medium bowl and mix very well with a fork or a whisk.
• Set a plate by the stove. Heat a small (about 6 inches) seasoned omelet pan or non-stick skillet over medium-high heat. When the pan is warm, add the butter (it should sizzle gently). Swirl the pan to distribute the butter as it melts. When the butter stops sizzling and the foam subsides add the eggs. Pause to let the eggs heat slightly and then stir vigorously, with a heatproof spatula, making sure you include the sides of the egg mixture occasionally so the omelet cooks evenly. Once the eggs are just set, bang the pan gently on the burner to release the omelet from the pan. Check to see that it is not sticking to the sides or bottom of the pan, if so release the omelet with a heat proof spatula. Hold the pan at a 45-degree angle to the stove and carefully fold the omelet like a business letter. Cook just until the desired degree of doneness lifting the pan or reducing the heat to prevent browning. (A classic omelet doesn't have any browning on it.) Transfer to a warm plate and serve.
• Omelet Filling Suggestions: There are many omelet fillings, both raw and cooked, sweet and savory. Here is a starting point, but feel free to improvise. Once the eggs are set add any of these ingredients before folding. An alternative method, to use with delicate fillings, like creme fraiche and herbs, fresh fruits or caviar; is it to roll the omelet and then slice the top open, as you would a baked potato, and then fill it.
• - 1 tablespoon finely chopped fresh herbs, like Italian parsley, basil, dill, tarragon, chives, thyme, and chervil. Use the herbs alone or in combination, like the classic combination fine herbs (equal parts parsley, chervil, chives and tarragon.) Brush the finished omelet with butter and sprinkle with additional herbs. Herbs can also be added to the omelet mixture to flavor the eggs more fully.
• - 2 to 3 tablespoons cooked vegetables like, chopped asparagus, spinach or other greens, zucchini, mushrooms, eggplant or peppers
• - 2 tablespoons diced fresh tomato or avocado
• - 2 tablespoons grated cheese, like Gruyere, Goat cheese, Cheddar, Monterey Jack, Gouda, Feta
• - 1 tablespoon currant jelly, then dust omelet with confectioner's sugar
• - 2 tablespoons chopped proscuitto or other ham, crumbled cooked bacon or other cured meat
• - 1 to 2 tablespoons chopped smoked salmon or trout, with a tablespoon sour cream, cream cheese or creme fraiche
• - 1 tablespoon honey with 1 tablespoon ricotta cheese
• - 2 to 3 tablespoons sliced apples, pears or strawberries, alone or with a complimentary cheese

BABY SPINACH OMELET

Steps:

• In a bowl, beat the eggs, and stir in the baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper.
• In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.

FRENCH-STYLE OMELET

Steps:

• Crack eggs into a bowl. Add a pinch of salt and pepper. Beat eggs back and forth with a fork to break them up and mix thoroughly until whites and yolks are indistinguishable from one another and they resemble foamy orange juice.
• Heat a 10-inch nonstick skillet over medium heat until hot. Add butter and swirl until melted and foamy but not browned. If butter begins to brown, the pan is too hot.
• Pour eggs into skillet; it should be hot enough that eggs begin to curl up around the edges. Agitate the pan and move the eggs with a spatula as if you are giving them a light scramble, until a little creamy and fluffy, 1 to 2 minutes. The entire bottom of the pan should be covered with egg. Turn off heat and add desired fillings.
• Hold the handle of the skillet and place skillet edge in the middle of a plate. Flip one end of the omelet over with your hand or a spatula to partly cover the filling. Next, using your hand or a spatula, gently roll omelet over again. Gently shake skillet and nudge it onto the plate with spatula or hand so that it is seam-side down. When omelet is out of skillet, form the omelet on the plate with your hand, tucking in the sides to make a plump oval packet. The top of the omelet will be fluffy and blond without any browning and ends hidden underneath.

FLUFFY OMELETTE WITH HAM, SPINACH AND SWISS CHEESE

Steps:

• Place the egg yolks in a bowl with the milk and combine. In a separate bowl, whisk the egg whites to medium soft peaks. Gently fold into the egg yolk mixture. Set aside (do not allow to sit for too long).
• Spray a small non-stick frying pan with oil spray and place over medium heat. Add the baby spinach and cook for 1-2 minutes or until wilted. Remove from pan and wipe pan clean. Spray pan again and return to the heat.
• Pour in the egg mixture and cook for 2-3 minutes or until surface is nearly firm. Place the ham, spinach and cheese over half the omelette, then fold over the other side to enclose the filling. Serve immediately. Repeat ingredients and method for additional omelettes.
• Source.

BAKED OMELET WITH ONION, SPINACH, AND SWISS CHEESE

Steps:

• Preheat the oven to 350°F. Lightly coat an 8-inch square baking pan with butter or cooking spray.
• Beat the eggs, milk, salt, and pepper in a large bowl until well combined. Peel the onion and cut into 1/4-inch pieces. Spread the onion, spinach, and Swiss cheese evenly in the pan, then pour in the egg mixture. Bake for 45 to 50 minutes, or until a knife inserted into the center comes out clean. Remove from the oven and serve immediately.
• food for thought
• Spinach is an excellent source of iron, calcium, chlorophyll, beta-carotene, vitamin C, riboflavin, sodium, and potassium. But keep in mind that fresh spinach loses much of its nutritional value if it's stored more than a few days. Refrigeration slows the effect somewhat, but it is best to use fresh spinach within a couple of days of buying it. Freezing spinach prevents the loss of most of its nutritional value, so frozen spinach is a great choice, too.