Gruyère And Parsley Omelets Food

ULTIMATE FRENCH OMELETTE

Steps:

• Get everything ready. Warm a 20cm (measured across the top) non-stick frying pan on a medium heat. Crack the eggs into a bowl and beat them with a fork so they break up and mix, but not as completely as you would for scrambled egg. With the heat on medium-hot, drop one knob of butter into the pan. It should bubble and sizzle, but not brown. Season the eggs with the parmesan and a little salt and pepper, and pour into the pan.
• Let the eggs bubble slightly for a couple of seconds, then take a wooden fork or spatula and gently draw the mixture in from the sides of the pan a few times, so it gathers in folds in the centre. Leave for a few seconds, then stir again to lightly combine uncooked egg with cooked. Leave briefly again, and when partly cooked, stir a bit faster, stopping while there's some barely cooked egg left. With the pan flat on the heat, shake it back and forth a few times to settle the mixture. It should slide easily in the pan and look soft and moist on top. A quick burst of heat will brown the underside.
• Grip the handle underneath. Tilt the pan down away from you and let the omelette fall to the edge. Fold the side nearest to you over by a third with your fork, and keep it rolling over, so the omelette tips onto a plate - or fold it in half, if that's easier. For a neat finish, cover the omelette with a piece of kitchen paper and plump it up a bit with your fingers. Rub the other knob of butter over to glaze. Serve immediately.

BAKED GRUYERE AND SAUSAGE OMELET

Steps:

• Preheat the oven to 425 degrees F. Lightly butter an 8 by 8-inch baking dish.
• Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set the pan aside to cool.
• In a large bowl, whisk together the eggs, milk, salt and pepper, to taste, until smooth, about 20 seconds. Add the red bell pepper, 1 cup of Gruyere cheese and 1/4 cup of parsley. Stir in the onion mixture. Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for 20 to 25 minutes or until golden brown.
• Cut the baked omelet into wedges and sprinkle with remaining parsley before serving.
• Cook's Note: To make individual servings, divide the batter between 4 buttered 8-ounce ramekins. Bake for 15 to 18 minutes.

OMELET WITH FRIED SAGE AND GRUYERE

Steps:

• Fry the sage leaves: Heat a 6-to-8-inch nonstick skillet over high heat and add the oil. Have a tray lined with paper towels and a slotted spoon ready. When the oil begins to look thinner and spreads to the sides of the pan, turn off the heat and add the sage leaves. Stir them to coat with the oil and cook, stirring, until the sage pales slightly in color and gets slightly crisp, 45 seconds to 1 1/2 minutes. Use a slotted spoon to transfer the leaves to the paper towels. Season them immediately with salt and allow them to cool. Reserve the skillet.
• Blend the eggs: In a medium bowl, whisk together the eggs, 1 teaspoon water and 1/4 teaspoon salt. Whisk only enough to integrate the eggs; you don't want to whip too much air into them or make them frothy.
• Cook the omelet: Return the skillet to medium heat, remove the excess oil and add the butter, swirling it as it melts so it coats the pan. When the butter is melted (but not browned), reduce the heat to medium low and pour in the egg mixture. Use a fork to stir the eggs slightly, as if you were scrambling them. Then allow the eggs to cook, undisturbed, until they start setting in the middle. Sprinkle the cheese and sage leaves over them. Cook until the eggs look almost fully cooked and only slightly loose, 1 to 2 minutes.
• Serve the omelet: Lift the handle of the pan, tilting the pan away from you and toward the heat. This tilting should cause the omelet to slide down in the pan a little. Using a heatproof spatula, fold the edge closest to you toward the center. Fold the other edge in toward the center and invert the pan over the center of a plate so the omelet lands seam-side down. Season with pepper.

GRUYèRE AND PARSLEY OMELETS

Steps:

• Beat eggs, 2 tablespoons parsley, 2 teaspoons water, dried herbs, salt and pepper in small bowl to blend. Melt 1 tablespoon butter in small nonstick skillet over medium-high heat. Add half of egg mixture (about 1/2 cup) to skillet. Cook until eggs are just set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes. Top half of omelet with 1/4 cup cheese. Using spatula, fold other half of omelet over cheese; slide out onto plate. Repeat with remaining butter, egg mixture and cheese. Sprinkle omelets with remaining 1 tablespoon parsley.

PARSLEY-CROUTON OMELETS WITH GRUYèRE

Steps:

• Make Filling:
• Put oven rack in middle position and preheat oven to 350°F.
• Toss bread cubes with butter in a shallow baking pan, then bake until golden and crisp, 10 to 15 minutes. Sprinkle with salt.
• Stir together parsley and garlic in a small bowl. Coarsely grate cheese (1 cup).
• Make omelets:
• Beat together 3 eggs, 1 teaspoon water, scant 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl with a fork until combined.
• Heat omelet pan over moderately high heat until hot, then add 1 tablespoon butter and heat, swirling pan, until foam subsides and begins to brown near edge of pan. Pour beaten eggs into skillet, then cook, shaking pan back and forth quickly with one hand while stirring eggs in a circular pattern with a heatproof rubber spatula with the other hand, until eggs begin to set. Quickly spread set eggs evenly in skillet and sprinkle with 1/4 cup cheese and 1 tablespoon parsley-garlic mixture, then cook until omelet is just set, about 30 seconds to 1 minute. Add one fourth of croutons (about 1/3 cup) across center of omelet. Holding handle of pan near you, lift edge of omelet closest to handle using a rubber spatula and fold one third of omelet over croutons. Grabbing handle from underneath, tilt pan over plate until unfolded part of omelet slides onto plate, then immediately invert skillet, as if trying to cover plate, to make omelet fold over itself onto plate. Make 3 more omelets in same manner.

MUSHROOM AND GRUYERE CHEESE OMELET

Steps:

• Melt butter over medium heat.
• Sauté chopped the shallots or green onions.
• Stir in the mushrooms and lemon juice.
• Add the wine and cream.
• Stir in the cheese and let it melt.
• Season with cayenne.
• Add the cornstarch in water and stir to thicken, heating through.

WILD MUSHROOMS, SHALLOT AND GRUYèRE OMELETS

Steps:

• Melt 1 tablespoon butter in heavy small skillet over medium heat. Add mushrooms and shallots and sauté until mushrooms are tender, about 2 minutes. Season with salt and pepper. Remove from heat and mix in 1 tablespoon minced fresh parsley.
• Beat 3 eggs and 2 teaspoons water in small bowl. Season with salt and pepper. Heat small omelet pan over medium-high heat. Add 1 1/2 tablespoons butter and heat until foam begins to subside. Add egg mixture. Stir eggs with fork several times, drawing back of fork across bottom of pan. Lift edges of egg and let uncooked egg flow under until top is almost set. Spoon half of cheese, then half of mushroom mixture down center of omelet. Fold omelet over filling in thirds and transfer to plate. Make second omelet with remaining eggs, water, salt and pepper, 1 1/2 tablespoons butter, mushrooms and cheese. Garnish with parsley.

MUSHROOM & PARSLEY OMELETTE

Steps:

• In a frying pan, heat 2TB of oil, add the mushrooms and parsley and saute for about 5 minutes over medium heat.
• Then, beat 3 eggs in a bowl. Add 1/4 of the mushroom and parsley mixture and season with pepper and salt.
• In another frying pan, heat 2 TB of oil. Add the egg mixture, 1/4 of the sausage slices, and some more parsley.
• Stir a little and let the omelette fry on both sides.
• repeat this process with the remaining eggs, mushrooms, and sausages.
• Serve the omelettes hot.

WINTER OMELET WITH ZUCCHINI, MUSHROOMS, AND GRUYERE

Steps:

• Filling-in a frying pan over medium heat, melt the butter.
• Add the shallot and saute until softened, about 2 minutes.
• Increase the heat to med-high and add the oil.
• Add the mushrooms and saute until slightly softened, about 3 minutes longer.
• Add the parsley, salt, and pepper.
• Remove from the heat and cover to keep warm.
• To prepare each omelet, in a bowl, whisk together 2 or 3 eggs, salt, pepper, and 1 tablespoon soda water until smooth.
• Melt 1 tablespoon of the butter in an 8-inch omelet pan or frying pan, preferably nonstick, over medium heat.
• When it begins to sizzle, pour in the egg mixture and stir it in the center with a wooden spatula.
• With the spatula, lift the edges of the egg mixture so the uncooked portion runs to the edge of the pan.
• Vigorously slide the pan back and forth over the heat until the eggs begin to slip freely in the pan.
• When the eggs are lightly cooked but still cream in the center, spoon 1/6 of the filling over the omelet.
• Sprinkle 1 tablespoon of the Gruyere cheese over the filling.
• Shake the pan; if the omelet does not slip easily, carefully loosen the edges with the spatula.
• Slide the omelet onto a plate and, when halfway out, quickly flip the pan over to fold the omelet in half.
• Serve immediately.
• Repeat with the remaining eggs and filling until all the omelets have been made.