Layered Spring Omelet Food

LAYERED VEGETABLE OMELET GRATIN

Steps:

• To make omelets, using 2 eggs each, make variations using the above ingredients.
• For the first omelet, combine 1 clove of garlic, spinach, artichokes, eggs, and mix well. Fry in a small omelet pan with olive oil. Flip and cook other side, then transfer to a plate.
• For the second omelet, saute the red bell pepper, and jalapeno with 1 garlic clove. Cook until pepper is softened. Add the prosciutto, 2 eggs, and cook flat, then flip and cook the other side. Transfer to a plate.
• For the third omelet, saute the asparagus with the remaining garlic, and cook until asparagus is tender. Pour 2 beaten eggs and chives over asparagus, and cook until done on first side. Flip, cook other side, and transfer to a plate.
• Repeat each step for each omelet depending on how many omelets you wish to serve.
• Preheat the broiler.
• To make the sauce, melt the butter in a saucepan, sprinkle with the flour and cook for 1 to 2 minutes over medium low heat until flour begins to turn golden. Remove from heat; add milk, and stir, mixing well. Return to heat and stir as it cooks, thickening the sauce. Stir in the cheese, and season with salt, pepper, and cayenne pepper.
• To serve, plate the omelets, pour cheese sauce over, sprinkle with grated Parmesan, and broil until lightly browned. Serve immediately.

LAYERED SPRING OMELET

Steps:

• In a medium saucepan, heat olive oil over medium heat. Add tomatoes, and simmer until almost all the liquid has evaporated, about 25 minutes. Season with salt and black pepper. Transfer tomatoes to a stainless-steel colander, and drain any excess liquid. Set aside.
• Preheat the oven to 350 degrees. In a large bowl, combine eggs, salt, black pepper, nutmeg, and cayenne pepper. Lightly beat mixture with a fork.
• Melt 1 tablespoon butter in a 10-inch heat-proof, nonstick skillet over medium-high heat. Pour one-third of the egg mixture, about 1 1/2 cups, into skillet. Using a rubber spatula, stir eggs until they just begin to set, about 1 minute. Sprinkle both cheeses on top. Using spatula, gently pull sides of omelet toward center so any uncooked liquid runs underneath. Cook until eggs have almost completely set, 3 to 4 minutes.
• Transfer the skillet to oven, and bake until fluffy, 3 to 5 minutes. Remove skillet from oven. Place a baking sheet on top of skillet, and invert skillet onto baking sheet, releasing the omelet layer; hold both baking sheet and skillet firmly so omelet doesn't slide. Set aside in a warm place.
• Carefully wipe out the hot skillet with a paper towel. Add 1 tablespoon butter, and melt over medium-high heat. Pour another third of the egg mixture into the skillet, and stir with the rubber spatula until the eggs just begin to set, about 1 minute. Add half of the reserved cooked tomatoes to the eggs. Using the spatula, gently pull sides of the omelet toward the center so any uncooked liquid runs underneath. When the eggs have almost completely set, spread the remaining tomatoes on top.
• Transfer skillet to oven, and bake until fluffy, 3 to 5 minutes. Remove from oven, and place another baking sheet on top of skillet; carefully invert skillet to release second layer. Carefully slide on top of the first one, and set the two aside in a warm place.
• Wipe out the hot skillet with a paper towel. Add remaining 1 tablespoon butter, and melt over medium-high heat. Pour the remaining third of the egg mixture into the skillet, and stir with the rubber spatula until the eggs just begin to set, about 1 minute. Add half of the spinach and thyme; incorporate into the eggs. Using the spatula, gently pull sides of the omelet toward the center so any uncooked liquid runs underneath. When the eggs have almost completely set, spread remaining spinach and thyme on top.
• Transfer skillet to the oven, and bake until fluffy, 3 to 5 minutes. Invert the third layer onto a baking sheet, and slide on top of the other two layers.
• Transfer the three-layer omelet to a serving platter, and garnish with leeks and chives. Serve warm.

A FRENCH COUNTRY AFFAIR! ELEGANT OMELETTE GATEAU W/CHIVE FLOWERS

Steps:

• Take 2 bowls and add 5 eggs to each bowl - whisk lightly.
• In a large frying pan, add 1 teaspoon of the olive oil and fry the courgettes, spring onions, chives and chive flowers. Saute for about 8 to 10 minutes over a low to medium heat until the vegetables and herbs are soft but not coloured. Set aside and season with salt and pepper.
• In one bowl of whisked eggs, add the fried courgette mixture and in the other bowl of eggs, add the red peppers, garlic and chili - season well with salt and pepper.
• In an 8" omelette or pancake pan, heat up some of the remaining olive oil and using a third of the courgette omelette mixture, make an open face omelette; fry the omelette for about 5 minutes or until the omelette is firm. Carefully invert the omelette on to a plate - then slide it back in to the pan cooking the other side of the omelette for about 3 minutes or until firm. Make two more courgette omelettes this way and set them to one side to cool. Continue with the red pepper omelette mixture - making three more open face omelettes. You will now have three courgette omelettes and three red pepper omelettes. Allow them to cool before assembling your "Gateau".
• Whilst the omelettes are cooling, make the filling. Mix all of the filling ingredients together - check the seasoning and add salt and pepper to taste.
• Take an 8" cake tine, line it with some cling film, making sure that it overlaps the sides to about 6".
• Assemble the gateau - start of with the most attractive red pepper omelette, and place it in the cake tin - spread some filling over the top of the omelette. Continue with a courgette omelette and then a red pepper omelette - continue stacking the omelettes this way, spreading the filling in between them as you go. You will end up with a big multi-layered cake or sandwich of omelettes!
• Take the excess cling film and cover the gateau to cover it completely. Allow to rest in the fridge for 24 hours.
• When you are ready to serve it - carefully take the gateau out using the cling film to help you lift it out of the tin.
• Serve it on a pretty plate or cake stand, with the red pepper omelette facing the top.
• Sprinkle baby salad leaves and parmesan cheese shavings over the top and around the gateau. Chive flowers would also be an attractive garnish.
• To serve, cut in to wedges and serve with the salad leaves and parmesan shavings - with extra salad leaves and dressing if you wish.

SPRING OMELET

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the asparagus, mushrooms and onions; cook and stir until the asparagus is fairly soft, about 4 minutes. Whisk together the eggs and milk in a small bowl; pour over the sauteed vegetables and reduce the heat to medium. While the omelet cooks, lift the edge to allow the uncooked egg to flow underneath. When most of the egg is cooked, sprinkle Parmesan cheese over the top. Allow the cheese to melt slightly, then fold in half and serve.

TAMAGO SUSHI

Steps:

• In a bowl beat eggs, flour,sugar and salt together.
• Heat a non stick or lightly oiled pan on a medium heat. I normally use a small frying pan to give me a 1/4 inch thick omelette.
• Cook egg mix until golden on both sides.
• Allow to cool and slice into 1/2 inch thick slices.
• Slice the spring onions lengthways into long thin strips. Depending on preference you can use the white only or all parts of the onion.
• In a small dry frying pan place the sesame seeds and heat over a medium heat until they turn golden brown and become aromatic; watch carefully they burn very easily.
• Assembling the sushi. There are two ways to assemble this sushi you can either make fat rolls (futomaki) or layered sushi (nigari) I will describe both.
• Rolls (futomaki):.
• Lay a sheet of nori down on a sushi rolling mat.
• Spread 1/3 of the rice over the nori pressing down well; leave a 1 inch gap at the side nearest to you.
• Leave a 1 inch gap on the rice at your side and place 1/3 of the onion, sesame seeds and omelet; top with a line of the mayonnaise.
• Take the inch of seaweed that is showing and fold over the rice, continue rolling up the seaweed using the mat if needed as an aid. You should end up with a cigar shaped roll.
• Remove the roll to a plate and place in the fridge, make the other rolls in the same way.
• When the sushi is cool, use a sharp knife dipped in salted water to slice into 1/2 inch slices.
• The end sections will look untidy so eat them and arrange the rest of the pieces on a plate.
• Layered (nigari):.
• Line 9 x 13 inch pan with cling film.
• Place 1/3 of the sushi rice in a layer on the bottom.
• Place one of the nori sheets on the rice adding more around the sides if needed.
• Place the sliced omelet on top of the nori leaving 1/2 inch gaps between the slices.
• Place the spring onions in the gaps and top each one with a thin line of the mayonnaise.
• Sprinkle with sesame seeds and top with another sheet of nori.
• Add another 1/3 of the rice.
• Add the other nori sheet.
• Add the rest of the rice.
• Press down the top of the sushi with another pan covered in cling film.
• Turn the sushi out onto a board and using a sharp wet knife cut into squares.