French Omelette With Cheese And Chives 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.

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.

CHEESE AND CHIVE OMELET

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.

CLASSIC FRENCH OMELETTE WITH SIDE SALAD

Steps:

• Combine the Dijon mustard, shallot and red wine vinegar in a large bowl. Season with salt and pepper. Slowly whisk in the olive oil and 3 tablespoons chives. Set aside.
• Melt 2 tablespoons butter in a 12-inch nonstick pan over medium heat. When the butter starts to bubble, add the eggs and the cold cubed butter, and begin to stir with a rubber spatula. Continue to stir until the eggs are half set, then reduce the heat to low.
• When the omelette is soft, sprinkle with salt and pepper, and top with the cheese on one side. Let the omelette sit over low heat, without touching it, for 1 minute, to let the heat of the pan set the eggs. Roll the omelette over the cheese so it forms a jelly roll shape, then roll the whole omelette onto a large dish. Lightly spread the remaining tablespoon butter over the omelette to coat. Toss the lettuce with the vinaigrette and serve alongside the omelette. Garnish the omelette with the remaining tablespoon chives.

FRENCH OMELETTE WITH CHEESE AND CHIVES

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.

FRENCH HERBED OMELETTE

Steps:

• Beat the eggs, pepper and salt in a bowl.
• Stir in the herbs.
• Heat 1 teaspoon each of the oil and butter in a nonstick frying pan over high heat.
• When the oil and butter are hot, add half the egg mixture.
• Stir it continuously with a fork while shaking the pan for about 2 minutes to create small curds.
• When most of the mixture is solid, cook it without stirring for 10 seconds to create a thin``skin´´ on the underside of the mixture, binding it together.
• Roll the omelet by bringing together 2 opposite edges.
• Invert in a plate.
• Repeat process using remainder of ingredients to create a second omelette.
• Serve immediately, half an omelet per person.

A FRENCH COUNTRY AFFAIR! ELEGANT OMELETTE GATEAU W/CHIVE FLOWERS

Steps:

• Take 2 bowls and add 5 eggs to each bowl - whisk lightly.
• In a large frying pan, add 1 teaspoon of the olive oil and fry the courgettes, spring onions, chives and chive flowers. Saute for about 8 to 10 minutes over a low to medium heat until the vegetables and herbs are soft but not coloured. Set aside and season with salt and pepper.
• In one bowl of whisked eggs, add the fried courgette mixture and in the other bowl of eggs, add the red peppers, garlic and chili - season well with salt and pepper.
• In an 8" omelette or pancake pan, heat up some of the remaining olive oil and using a third of the courgette omelette mixture, make an open face omelette; fry the omelette for about 5 minutes or until the omelette is firm. Carefully invert the omelette on to a plate - then slide it back in to the pan cooking the other side of the omelette for about 3 minutes or until firm. Make two more courgette omelettes this way and set them to one side to cool. Continue with the red pepper omelette mixture - making three more open face omelettes. You will now have three courgette omelettes and three red pepper omelettes. Allow them to cool before assembling your "Gateau".
• Whilst the omelettes are cooling, make the filling. Mix all of the filling ingredients together - check the seasoning and add salt and pepper to taste.
• Take an 8" cake tine, line it with some cling film, making sure that it overlaps the sides to about 6".
• Assemble the gateau - start of with the most attractive red pepper omelette, and place it in the cake tin - spread some filling over the top of the omelette. Continue with a courgette omelette and then a red pepper omelette - continue stacking the omelettes this way, spreading the filling in between them as you go. You will end up with a big multi-layered cake or sandwich of omelettes!
• Take the excess cling film and cover the gateau to cover it completely. Allow to rest in the fridge for 24 hours.
• When you are ready to serve it - carefully take the gateau out using the cling film to help you lift it out of the tin.
• Serve it on a pretty plate or cake stand, with the red pepper omelette facing the top.
• Sprinkle baby salad leaves and parmesan cheese shavings over the top and around the gateau. Chive flowers would also be an attractive garnish.
• To serve, cut in to wedges and serve with the salad leaves and parmesan shavings - with extra salad leaves and dressing if you wish.

THREE CHEESE SOUFFLE OMELET WITH CHIVES

Steps:

• Use a 7" non-stick frying pan with an all-metal handle.
• Heat the broiler to its highest setting.
• Separate the eggs so the yolks are in a small bowl or ramekin and the whites in a clean large bowl.
• Be sure not to contaminate the whites with any yoke.
• Beat the egg yolks with a fork or small whisk and season well with sea salt and black pepper.
• Heat your pan to medium-low.
• While the pan is warming, whisk the egg whites until they form soft peaks.
• Add the olive oil to the pan and turn the heat up.
• Using a large rubber spoon spatula, fold the egg yolks, the cheddar cheese, half the Parmesan, and the chives into the egg whites.
• When the olive oil is hot, scrape and pour the egg mixture into the pan and smooth it out with the spoon spatula.
• Let the omelet cook for one minute.
• Then slide a thin spatula around the edges to loosen it, sprinkle the grated Swiss cheese all over the surface, and place the omelet under the broiler, about 4" from the heat.
• Let it cook for one more minute until the cheese is melted and slightly golden.
• Next, remove the pan from broiler heat and slide a thin spatula around the edge and under the omelet to loosen it.
• Hold the pan over your plate and, using a spatula, ease one half of the omelet onto the plate; then pull the pan gently over the top of the omelet portion already on the plate.
• If it breaks apart some, don't worry about it; it will still look beautiful.
• Sprinkle the rest of the Parmesan on top and serve.
• *Ifyou want to make the omelet for two, double everything.
• Use a pan with a bottom diameter of 9" or 10" and give each stage more time.
• When cooked, divide the omelet into two.
• Variation: Add a little chopped parsley and/or tarragon in with the chopped chives.