Fresh Herb Omelette Food

HERB OMELETTE

Steps:

• Preheat oven to 350-degrees F.
• In a large bowl beat eggs.
• Stir in chopped vegetables, herbs and walnuts. Season to taste with salt and pepper. Whisk all ingredients together.
• Butter (or use Pam) a large ovenproof dish and pour in egg/veggie mixture.
• Cover and bake for 30 minutes.
• Remove cover and bake for another 15 minutes or until top is golden.

FINES HERBS OMELETTE

Steps:

• To make the Fines Herbs, combine the parsley, chervil, chives and tarragon in a small bowl and set aside.
• Break the eggs into a small bowl, and then add the milk, 2 tablespoons Fines Herbs, salt and pepper and whisk with a fork.
• Preheat an 8-inch nonstick saute pan over medium hot heat and swirl the olive oil into the pan. Pour in the egg mixture and swirl it in the pan. For a few seconds, gently stir the egg mixture with a heat resistant rubber spatula (as if you were going to make scrambled eggs) and then swirl the eggs in the pan to make a nice round appearance. Reduce the heat to avoid any color or scorching. Continue cooking for about 1 minute. The eggs will be set on the bottom, but slightly liquid on top.
• Flip the omelet, and remove it from the heat. Crumble the goat cheese over the center of the omelet and top it off with the roasted peppers. Tri-fold the omelet and plate immediately.

PERSIAN BAKED OMELET WITH FRESH HERBS

Steps:

• In a large nonstick sauté pan, heat the olive oil and butter over medium heat until the oil begins to shimmer. Add the red onion and cook, stirring occasionally, until softened and caramelized, about 30 minutes.
• Preheat the oven to 350 degrees F. Coat a 9-inch ovenproof nonstick pan with nonstick spray.
• Add the green onions and garlic to the caramelized onion and cook for 2 minutes. Stir in the spinach and cook until the leaves begin to wilt, 2 minutes. Add the cilantro, parsley, chives, dill and pine nuts, season with salt and pepper and remove from the heat. Transfer to the prepared pan and put in the oven for 5 minutes.
• Meanwhile, in a blender, blend the eggs and milk on low for about 30 seconds. Pour the eggs over the veggie mixture in the pan, return to the oven and bake until puffed, just set and lightly golden brown on top, about 20 minutes.
• Remove the omelet and let cool for 5 minutes on a baking rack. Transfer to a platter, slice into wedges and top with the yogurt.

OMELETTE WITH HERBS

Steps:

• In a medium bowl whisk eggs and water together and then season with salt and pepper.
• Stir in herbs (parsley - thyme or your favorites).
• *Note: In the original directions, an omlet pan was used using only half of the egg mixture and half of the butter at a time -- making two complete omlets seperately, rather than the way I indicated in the direction below.
• In a skillet, melt the butter over medium high heat and add the egg mixture to pan.
• If using cheese, add cheese on top of eggs.
• Let eggs set around edges and then lift edges and tilt pan, so uncooked eggs will go under the cooked eggs.
• Cook until eggs are almost set (1 -2 minutes) and then using a spatula, roll 1/3 of omlet to center.
• Tilt pan and slide omlet onto plate.
• Garnish with chives, if desired.

BRIE, FRESH HERB, TOMATO OMELET FOR 2

Steps:

• Beat the milk& flour together add the sour cream& eggs whip until well mixed.
• Heat oven to 375 degrees F.
• Butter an oven proof dish (a pyrex pie plate works).
• Add egg mixture and pop into the oven, when the omelete is almost cooked 8-10 minutes sprinkle the herbs over the top.
• Add the tomatores and Brie (distribute evenly).
• Broil for about 5 minutes until the omelete is firm and the brie has melted.
• Cut in half and serve cheese side up.

FRESH HERB OMELET AND LAVENDER ROASTED POTATOES

Steps:

• In an omelet or saute pan melt the butter over Medium-High heat.
• In a small mixing bowl whisk together the eggs and milk until fully combined and frothy. Add the black pepper and whisk in.
• Pour the egg mixture into the heated pan, swirl the pan to allow the eggs to evenly cover the bottom of the pan and reduce heat to Medium. Allow eggs to cook, undisturbed, other than occasionally swirling the pan, allowing uncooked eggs to settle on the outer edges of the pan. Cook until the top of the omelet is only slightly moist with uncooked egg about 3-3 1/2 minutes.
• Sprinkle the herbs and cheese over the top surface of the omelet. Using a pliable heatproof spatula (silicon works great) gently run the tip of the spatula underneath the edge of the omelet to ensure it is free from the pan.
• Slide the spatula further underneath the omelet and fold the omelet over creating a half circle, sealing the inside of the omelet. Allow to cook, folded over, about 10 seconds or until the cheese if fully melted.
• Remove from heat. Slide the spatula underneath the portion of the omelet still in the pan and carefully slide the omelet from the pan onto serving plate. Serve immediately.

FRENCH OMELET WITH FRESH HERBS

Steps:

• Whisk together the eggs, water, and salt. Heat a well-seasoned (or nonstick) 8-inch skillet over high heat, about 30 seconds.
• Add the butter. It should bubble but not smoke or burn. (If it does burn, wipe out the butter and start over.) Swirl the butter around the pan and immediately pour in the eggs. When the eggs begin to turn opaque around the edges, use a heatproof plastic spatula to pull the cooked eggs away from the sides of the pan. Swirl the pan to fill in the opening with the uncooked eggs. Reduce the heat to medium low. Repeat swirling until the omelet's underside is set all around and the top is still slightly undercooked.
• Fold in one third of the omelet over, away from the handle side of the pan. Using a spatula, loosen the bottom of the omelet. Holding the pan with your palm under the handle, slide the unfolded edge onto a plate. As it slides off the edge of the pan, use the edge of the pan to help flip the 2/3 folded portion over the unfolded 1/3 portion on the plate. You'll form a roll with the seam on the bottom side. Garnish with chopped fresh herbs and serve immediately.

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.

HERB OMELETTE

Steps:

• mix all the chopped herbs together and set aside.break the eggs in a bowl and season.
• heat the oil in a pan over a medium heat.fry the mushrooms for 5 minutes,add the tomatoes and a few of the herbs and stir for 2 minutes.
• stir the egg into the mushroom mixture for 1 minute,then cook gently,using a spatula to keep it from sticking to the sides of the pan.
• when the omelette is cooked,sprinkle on the remaining herbs and ham,fold the omelette in half and turn out onto a plate.

FRESH HERBS OMELET

Steps:

• Break 2 eggs into a bowl and beat with a fork or a whisk until frothy. Add salt and freshly ground pepper to taste (about 1/8 teaspoon salt), and 2 teaspoons milk. Whisk half the herbs into the eggs and mix well.
• Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons of the olive oil. When the oil feels hot when you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. As soon as the eggs are set on the bottom, jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Tilt the pan and roll out onto a plate. Repeat with the remaining eggs and herbs, and serve.

HERBIE THE OMELET

Steps:

• Combine the eggs, milk, water, salt and pepper in a bowl; whisk together.
• Spray a 12-inch skillet with non-stick cooking spray; heat pan over medium-high heat. Add the oil, swirling to coat pan.
• Add egg mixture and cook until bottom is set, lifting edges of omelet and tilting skillet to allow eggs to flow beneath to cook, about 8 minutes.
• Top eggs with cheese, spinach and fresh herbs. Fold omelet in half. Continue cooking until cheese melts and spinach wilts, about 2 minutes.