HERB-FILLED OMELET
Dress up a regular omelet with fresh herbs, and then serve seam-side up to show off the filling.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one omelet
Number Of Ingredients 4
Steps:
- Heat butter in an 8-inch skillet over medium-high heat.
- While butter is heating, whisk together eggs, salt, and pepper in a medium bowl. Pour into skillet and reduce heat to medium. Simultaneously stir eggs with a heatproof flexible spatula and shake the skillet vigorously back and forth over heat for about 1 minute. You want to keep the eggs moving, incorporating some of the runny parts with the more-cooked parts until there are some curds swimming in the eggs. Continue cooking, using a spatula to pull cooked eggs from the edge and allow uncooked parts to run underneath, until eggs are just set, with no more runny parts (about 15 to 30 seconds).
- Sprinkle herbs evenly over eggs, then run the spatula around all sides of omelet to loosen it from the pan. Use spatula to lift edge of omelet and gently fold over one third. Then, holding pan over plate, simultaneously slide and roll omelet onto plate. (Alternatively, flip over one half to form a half-moon shape.) Serve immediately, sprinkled with herbs for garnish.
HERBED CREAM CHEESE OMELET
Somehow, when cream cheese is mixed with herbs and melted in an omelet, it acquires a wonderful taste that you wouldn't associate with cream cheese.
Provided by jen
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Yield 4
Number Of Ingredients 5
Steps:
- Mix the cream cheese with the cilantro in a bowl, adding salt and pepper to taste.
- Heat one-quarter of the butter in a well-seasoned omelet pan or 8 inch non-stick frying pan over medium-high heat. When the butter is hot and bubbling, swirl it around in the pan.
- Just before the butter begins to brown, beat 2 of the eggs and pour into pan. Lower the heat.
- After 10 seconds or so, the omelet will coagulate. Push the omelet to one side of the pan with a spoon or spatula, and let the raw egg run over the cleared skillet. Repeat this one more time, then take the skillet off the heat.
- Dab one quarter of the herbed cream cheese along the middle of the omelet from one side to the other. Season the omelet with additional salt and pepper to taste. If it has not completely set, place the pan over medium heat for a half minute longer. When the omelet is set, slide it from the pan onto a plate so that the omelet rolls up and the herbed cream cheese runs along the length of the roll. Serve it right away. Make three more omelets the same way, making sure the pan and butter get good and hot before adding the beaten eggs. Serve each one as soon as it is cooked.
Nutrition Facts : Calories 319.6 calories, Carbohydrate 1.7 g, Cholesterol 426.1 mg, Fat 28.5 g, Fiber 0.2 g, Protein 14.9 g, SaturatedFat 14.8 g, Sodium 287.9 mg, Sugar 0.9 g
HERB OMELET PITA SANDWICH
There are other options besides fried falafel or spit roasted lamb to fill a pita. A less well-known filling is an herb omelet, called ejjeh in Lebanese cuisine. This version -- made with lots of chopped parsley, dill, mint and cilantro -- mimics the Persian herb omelet called kuku sabzi. It makes a perfect vegetarian sandwich filling, topped with a salad of chickpeas, chopped cucumber and tomato and a refreshing tahini-yogurt sauce.
Provided by David Tanis
Categories dinner, lunch, sandwiches, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Make the chopped salad: Combine tomato, cucumber, onion and chickpeas in a bowl. Season with salt, pepper and a pinch of red-pepper flakes. Toss well and set aside.
- Make the yogurt sauce: In a small bowl, whisk together tahini, garlic and lemon juice. Whisk in yogurt and a good pinch of salt. Set aside.
- Make the herb pancake: Put scallions, dill, parsley and cilantro in a mixing bowl. Add beaten eggs and stir well to make a thick green mixture. Whisk in baking powder, if using, and season well with salt and pepper.
- Warm olive oil in a 9- or 10-inch skillet over medium heat. Add egg-herb mixture and spread across pan in an even layer, as if making an omelet or frittata. Cook for 2 or 3 minutes until bottom is set, then put on a lid and continue cooking until top is set, about 2 minutes or so. (Alternatively, finish cooking the top under broiler.) The herb pancake may be served warm or at room temperature.
- To serve, cut pita breads in half to make pockets. Place a slice of herb omelet in each pocket, and add a large spoonful of chopped salad. Top each pocket with about 2 tablespoons yogurt sauce.
Nutrition Facts : @context http, Calories 1037, UnsaturatedFat 30 grams, Carbohydrate 135 grams, Fat 38 grams, Fiber 13 grams, Protein 41 grams, SaturatedFat 7 grams, Sodium 1963 milligrams, Sugar 14 grams, TransFat 0 grams
FRESH HERBS OMELET
This is called a "fines herbes" omelet in France, and usually contains finely minced parsley and chives, sometimes tarragon or chervil as well. The herbs should be sweet ones rather than bitter or sharp; basil, mint, and dill would also work. This is a classic French rolled omelet, served hot, right out of the pan, an utterly satisfying quick meal. The classic French omelet is made with butter, but in the Mediterranean a healthier version is made with olive oil. Use a nonstick pan for this.
Provided by Martha Rose Shulman
Time 10m
Yield 2 rolled omelets, serving 2
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 20 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 5 grams, Sodium 326 milligrams, Sugar 1 gram, TransFat 0 grams
OMELETTE WITH HERBS
A great way to use garden herbs. This is adaptable to whatever herbs you have in your garden. When I made it mostly chives and tarragon because that is what I had the most of, but I think this will be good with oregano or other fresh herbs too. The original recipe didn't use any cheese, but I added two slices of deli Swiss cheese (about 1/4 cup). Recipe source: Bon Appetit (Bon Appetit 1991)
Provided by ellie_
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
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.
OMELET WITH FINES HERBES
Provided by Alex Guarnaschelli
Time 20m
Yield 1 omelet
Number Of Ingredients 10
Steps:
- In a bowl, whisk together the eggs, water, salt, a couple of dashes of hot sauce and a couple of dashes of Worcestershire sauce. Whisk only enough to integrate the eggs. You dont want to whip too much air into them or make them frothy. Put the skillet over medium heat and add the butter. Swirl the butter around as it melts so it coats the whole surface of the pan. When the butter is melted (but not browned), lower the heat 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 for about 15 to 30 seconds. Sprinkle the herbs over the eggs.
- Lift the handle of the pan up tilting the pan away from you and towards the heat. This tilting should cause the omelet to slide down in the pan a little. Fold the edge closest to you towards the center. Fold the other edge towards the center and tilt the pan over the center of a plate so it lands, seam side down. Serve immediately with buttered toast slices.
FRENCH OMELET WITH FRESH HERBS
To ensure your omelets turn out just right, use a nonstick skillet to make the job easier.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 8-inch omelet
Number Of Ingredients 5
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.
HERBED CHEESE OMELET
Steps:
- In a bowl, beat eggs and seasonings. Melt butter in a skillet. Add egg mixture; cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely set, remove from the heat. Place cheese over half of the eggs. Fold in half and transfer to a warm platter.
Nutrition Facts :
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From today.com
3.6/5 (9)Category Breakfast,Brunch,EntréesCuisine American
- Whisk eggs in a bowl; season with salt and pepper. Heat an 8-inch skillet over medium-high. Add unsalted butter; heat until hot but not smoking. Add eggs and cook, tilting skillet occasionally and pulling cooked egg away from sides with a flexible spatula, until omelet is just set. Sprinkle with chopped mixed fresh herbs, such as tarragon, basil, chives and parsley. Use spatula to gently fold over both sides so they overlap; slide onto plate.
- Courtesy of "Living the Good Long Life" by Martha Stewart. This recipe was originally published on May 3, 2013.
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