Herb Omelette Food

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.

HERB OMELETTE WITH FRIED TOMATOES

Steps:

• Heat the oil in a small non-stick frying pan, then cook the tomatoes cut-side down until starting to soften and colour. Meanwhile, beat the eggs with the herbs and plenty of freshly ground black pepper in a small bowl.
• Scoop the tomatoes from the pan and put them on two serving plates. Pour the egg mixture into the pan and stir gently with a wooden spoon so the egg that sets on the base of the pan moves to enable uncooked egg to flow into the space. Stop stirring when it's nearly cooked to allow it to set into an omelette. Cut into four and serve with the tomatoes.

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.

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.

HERB AND MUSHROOM OMELETTE

Steps:

• Cut mushrooms into slices of desired size.
• Chop small white onion into pieces.
• Melt 1/4 tablespoon butter in a small pan over medium heat. When the melted butter has coated the pan, add the mushroom slices and onions. Sprinkle the basil over the ingredients in the pan and stir. Saute over medium heat until the mushrooms start to turn brown on the edges, about 10 minutes. When done, put to the side.
• While the mushrooms and onions are cooking, break the eggs into a mixing bowl and add the pinches of salt and pepper. Using a fork, wisk the eggs until the yolk is just mixed with the whites.
• THE NEXT STEPS MUST BE DONE AFTER PREPARATION IS COMPLETE, AS IT GOES VERY QUICKLY (< 1 MINUTE).
• On high heat, melt a table spoon of butter in a pan that has a cooking surface of about 7 inches in diameter.
• When the butter stops foaming and is about to turn brown, add the egg mixture into the pan.
• Quickly, whisk the egg in the pan until it looks like a broken custard material. Add the cheese and mushroom/herb mixture from before and let cook for another 10 to 15 seconds.
• Use the fork to make sure the omelette didn't stick to the pan.
• Use the fork to flip the edge of the omelette up, and hold the pan at 45°. Use the fork and the pan itself to make the omelette roll down on itself. This technique is tricky and requires some practice, but if done right, the omelette can just roll onto a plate.
• Garnish with parsley if desired.
• *NOTE* - I use American cheese because it melts fast, but it is entirely possible to use other types of cheese, but take a grater to it first. Enjoy!

MIDDLE-EASTERN HERB OMELETTE

Steps:

• If you intend to bake the omelette, heat the oven to 350F (180C).
• Discard the coarse stems from the parsley, dill, and cilantro, and chop these herbs with the chives, lettuce and spinach.
• Combine with zucchini, scallions and walnuts.
• Crush the saffron in a small mortar and stir in 2 tsp warm water.
• Beat the eggs well, add the saffron liquid, salt and pepper. Stir into the herb mixture.
• To bake the omelette:.
• Butter a shallow baking dish, pour in the mixture, and bake for 45-50 minutes, until the omelette has a golden-brown crust.
• To cook omelette on the stove-top:.
• Heat butter in a frying pan, coating it well on the bottom and sides, pour in the mixture, and cook over low heat for about 25 minutes.
• Turn the omelettte by reversing it onto a plate held over the pan, and cook the other side for 10-15 minutes.
• Serve hot or at room temperature, cut in wedges, with a bowl of thick yogurt.

HERB AND THREE CHEESE OMELET

Steps:

• Whip eggs with liquid, chives, salt, and pepper.
• Make sure all the white is fully incorporated.
• Melt butter over high heat in a 10" nonstick skillet coated with cooking spray.
• Heat until bubbly.
• Pour egg mixture into skillet, pulling them toward the center from each side.
• Remove from heat when eggs no longer run but are still quite moist.
• Add cheeses to top half of omlet, fold, then invert onto a plate.
• Let rest 1 minute before serving.
• Makes one omelet.

CHERRY TOMATO AND HERB OMELETTE

Steps:

• Combine all the ingredients, except the sour cream.
• Heat a small nonstick skillet(or omelette pan) and pour in olive oil. Swirl pan to coat with the oil.
• Heat the broiler.
• Pour half the egg mixture into the skillet and cook until set underneath, about 1-2 minutes. Lift sides of omelette with a spatula to check doneness.
• Place the pan under the broiler and cook until omelette is golden on top, about 2 minutes (watch carefully!).
• Fold omelette in half and remove to serving plate.
• Repeat with remaining mixture.
• Top each with sour cream. Garnish with parsley. Enjoy!