Fresh Herbs Omelet Food

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.

FRESH HERB OMELETTE

Steps:

• Beat the eggs together and season with salt and pepper.
• Put a small frying pan over a medium heat and add the butter. When it starts to foam pour in the eggs, tilting the pan so the eggs are evenly spread.
• After about 30 seconds use a wooden spatula to draw the cooked edges of the omelette into the middle of the pan, letting the uncooked egg run to the edges. Repeat this process very gently until the eggs are almost all cooked through.
• Sprinkle half the herbs onto the middle of the omelette, tilt the pan away from you letting the omelette slide to the edge then fold the furthest edge into the middle, fold once more and slide onto a warmed plate.
• Scatter with the remaining herbs and serve with lettuce and tomatoes.

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.

SPICY PARMESAN OMELET WITH FRESH HERBS RECIPE:

Steps:

• Use a two-sided omelet pan (see photo on right). Using a paper towel, rub butter or a butter substitute on both sections of your omelet pan, making sure to get into the corners and up the sides well.
• Crack the eggs into a 2 cup measuring cup; add milk, Tabasco Sauce to taste, salt, and pepper. Whisk until eggs are blended well.
• Heat the omelet pan, over medium heat.
• Add equal portions of egg mixture to each side of the hot pan. When the edges start to solidify, use a spatula to lift the edge, tilting the pan so the egg mixture runs behind the lifted part. Add the prepared herbs, and continue with the lifting until the mixture is almost set but still a bit runny in the center. Add the asparagus to the bottom section of the pan, and sprinkle Parmesan cheese on both sides. If needed, reduce your heat a little. Close the top side of the pan over the bottom, center the pan over the heat and continue to cook until the omelet has puffed up nicely.
• Remove from heat to counter, and using oven gloves, place a dinner plate over the open omelet pan and invert the omelet onto the plate. Cut in half with a metal spatula and place onto serving dishes.
• Drizzle with your favorite salsa and sprinkle with the cherry tomatoes.
• Serve with crispy fried bacon, cinnamon bread, and a bowl of fresh summer fruit.
• Makes 2 servings.

GOAT CHEESE & FRESH HERB OMELET

Steps:

• Whisk eggs, milk (or water), pepper and salt in a medium bowl. Combine goat cheese, parsley and chives in a small bowl.
• Heat oil in a medium nonstick skillet over medium-low heat. Add the eggs and let the mixture cook, undisturbed, until set around the edges, about 3 minutes. With a rubber spatula, gently loosen an edge of the cooked egg, tipping the pan to allow uncooked egg to run underneath. Repeat at various spots until almost no runny egg remains. Sprinkle the cheese mixture evenly over the omelet. Cover and continue cooking until the eggs are set, 2 to 4 minutes more. Slip a spatula under one side, fold the omelet in half and slide onto a plate.
• To serve, cut the omelet in half. Garnish with more herbs, if desired.

OMELETTE WITH FRESH HERBS RECIPE

Steps:

• 01 - In a bowl, whisk together the Eggs, Water, two thirds of the Herbs and Salt. 02 - Heat a nonstick 20cm / 7.8in frying pan over high heat and melt the half portion of the Butter. 03 - Swirl the melted Butter around the pan and pour in the Eggs. 04 - When the Eggs dry around the edges, with a heatproof plastic spatula, lift the Omelette and turn it. 05 - Fold in 3 the Omelette over. 06 - Garnish with the remaining chopped Fresh Herbs. Serve.

PUFFY HERB OMELET WITH CHEVRE

Steps:

• Preheat oven to 325F.
• Separate eggs into yolks and whites.
• Using the whip attachment, beat egg whites in a completely dry mixer bowl until glossy peaks form.
• Separately, whisk the egg yolks until smooth with the cheese and seasonings.
• Gently fold half the beaten egg whites into the yolk mixture to incorporate the liquids, then the other half.
• Spray a ten-inch oven-safe nonstick skillet with nonstick spray or lightly butter.
• Spread omelet mixture into the skillet with a spatula and cook over moderately low heat, without stirring, for five minutes or until very lightly browned under the edges.
• Pop minto the preheated oven and continue to cook for 12-15 minutes or until a knife can be slipped in and removed cleanly.
• Remove pan from oven and press lightly across the center to form a crease before folding the omelet.
• Slide onto a serving plate. You can sprinkle with more cheese and herb if you like.

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.

EASY OMELETTE RECIPE

Steps:

• Egg: In a glass mixing bowl (we like glass best), crack and whisk eggs or beat eggs until they turn a pale yellow color nicely aerated
• Pan: Take a solid bottomed nonstick pan and use medium heat. Add the butter and a dash of oil and let it melt and bubble, that will tell you that it is hot enough.
• Cooking: Now pour in the eggs and Do not immediately stir, allow the eggs to sit for about 1 minute or until the bottom starts to set a little bit. Next, take your rubber spatula and slowly push one edge of the cooking egg into the middle of the pan at the same time tilting the pan to let the remaining "runny" egg flow in underneath. Then do that same process with the other edges on the pan and repeat until there's no liquid egg left.
• Finish: Very carefully using your spatula, lift one edge of the egg pancake and fold it across and over to the middle. Repeat the same process with the other side. Then slide it onto the plate - you can then top it with what you like - see how to add a filling above.

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.

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.

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.

MEDITERRANEAN OMELET

Steps:

• In a small bowl, whisk eggs, water, salt and pepper until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the centre, letting uncooked eggs flow underneath.
• When eggs are thickened and no liquid egg remains, add cheese, tomato and green onion to 1 side. Fold omelet in half and cut into 2 portions; slide onto plates.

KOOKOO SABZI PERSIAN OMELET

Steps:

• Heat oven to 375 F with a rack in the middle position. Trace the bottom of a 9-inch round cake pan on parchment paper, then cut inside the line to create a piece to fit inside the pan. Coat the bottom and sides of the pan with 2 tablespoons of oil, turning the parchment to coat both sides.
• In a food processor, combine the parsley, cilantro, dill, scallions, and remaining oil. Process until finely ground. In a large bowl, whisk together baking powder, salt, cardamom, cinnamon, cumin and pepper. Add 2 eggs and whisk until blended. Add the remaining 4 eggs and whisk until just combined. Fold in the herb mixture and the walnuts and cranberries. Pour into the prepared pan and smooth the top. Bake until the centre is firm, 20-25 minutes.
• Let the Persian Omelet cool in the pan on the rack for 10 minutes. Run a pairing knife around the edges, then invert onto a plate and remove the parchment. Reinvert onto a cutting board or serving platter. Cut into wedges and serve warm with a dollop of creamy Greek 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.

BACON, POTATO AND FRESH HERB OMELET

Steps:

• Cook and stir bacon in medium skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Add potatoes, onions and garlic to drippings in skillet; cook 10 to 12 min. or until potatoes are tender and golden brown, stirring frequently.
• Place potato mixture in large bowl. Add bacon, eggs, 1/2 cup cheese, paprika, sage and thyme; mix well.
• Return potato mixture to skillet; cook on low heat 12 min. or until egg mixture is almost set.
• Slide omelet onto plate. Place skillet upside-down over omelet; carefully turn plate and skillet over to flip omelet. Top with remaining cheese; cook 3 min. or until cheese is melted and center of omelet is set. Sprinkle with parsley.

FRENCH OMELETTE WITH FINES HERBES RECIPE

Steps:

• In a medium bowl, beat eggs with a disposable plastic or reusable wooden fork just until last traces of white are mixed in; mix in herbs and season with salt and pepper.
• In a perfectly unscratched 8-inch nonstick skillet, melt butter, swirling over moderate heat, until fully melted and foamy but not browned. Add eggs and stir rapidly with fork, tines up, while shaking pan to agitate eggs; make sure to move fork all around pan to break up curds and scrape them from bottom of skillet as they form. Stop stirring as soon as eggs are very softly scrambled and creamy (but still loose enough to come together into a single mass), 1 to 2 minutes.
• Using fork, gently spread egg in an even layer around skillet and scrape down any wispy bits around the edges. The top surface should be loose and creamy, but if it looks too liquid and raw, cook undisturbed for another few seconds. (If it still flows, you can swirl skillet to send loose egg to the edges, where it will set more quickly.)
• Remove from heat, tilt skillet up by its handle, and, using fork, gently roll omelette down over itself until it is nearly folded in half. Using fork, push omelette to edge of skillet so that lower edge of egg begins to just barely overhang; use fork to fold overhanging edge of egg up, closing the omelette.
• Hold skillet right over plate and turn omelette out onto it. It should be almond- or cigar-shaped, with the seam on bottom; if it's not, lay a clean kitchen towel over it and use your hands to adjust its shape and position, then remove towel. Serve. (To make another omelette, wipe any eggy bits out of skillet and repeat.)

HERBED CHICKEN OMELET

Steps:

• Heat the butter in a small skillet over medium low heat. Add the eggs and cook for a minute until the edges are set. Lift the edges carefully and let the liquid flow underneath the edges. Season with salt and pepper. Sprinkle the herbs over the omelet, add the chicken and carefully fold in half. Continue cooking until done and serve