OMELET LORRAINE
I lightened up quiche Lorraine by making it without the pie crust. This bacony breakfast has the classic taste that folks love. It's a winner for a late-night snack as well as for a brunch dish. -Diane Hixon, Niceville, Florida
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, beat the eggs, milk, onion, salt and pepper. Lightly grease a 10-in. nonstick skillet and place over medium heat. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. , When eggs are set, sprinkle bacon, cheese and parsley over 1 side; fold omelet over filling. Cover and let stand for 1 minute or until cheese is melted.
Nutrition Facts : Calories 193 calories, Fat 11g fat (4g saturated fat), Cholesterol 293mg cholesterol, Sodium 440mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 18g protein. Diabetic exchanges
OMELET LORRAINE
Make and share this Omelet Lorraine recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 30m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Make the filling: in a small bowl, combine bacon, cheese, and green onion.
- Make the omelet: in a bowl, whisk the eggs, water, salt, nutmeg, and cayenne together.
- Heat an 8-inch omelet pan over medium heat.
- Add butter; swirl to coat bottom of pan.
- When butter foams, pour in egg mixture all at once.
- Let set until edges begin to cook, about 20 seconds.
- With a spatula, gently lift edges of mixture and tip skillet to let the uncooked egg mixture flow underneath.
- Continue to do this until the top is almost dry, 3-4 minutes.
- Spoon filling over ½ of the omelet; fold the other side over to cover.
- Let stand for a few seconds to let cheese melt.
- Turn out onto a warmed plate; garnish with parsley and serve.
BREAKFAST STRATA LORRAINE
Make and share this Breakfast Strata Lorraine recipe from Food.com.
Provided by KathyP53
Categories Breakfast
Time 2h20m
Yield 1 Strata, 12 serving(s)
Number Of Ingredients 11
Steps:
- In large sauté pan over medium heat, warm 1 tablespoons oil. Add onion; season with salt and pepper. Cook, stirring occasionally, until caramelizes, about 15 minutes. Transfer to bowl.
- In same pan over medium heat, warm 1/2 tablespoons of oil. Add half of spinach; season with salt and pepper. Cook, stirring, until wilted, 2-3 minutes. Transfer to colander. Repeat with 1/2 tablespoons of oil and remaining spinach. Press out excess moisture.
- In large bowl, toss together bread cubes, onion, spinach, ham and cheese. Transfer to buttered 4 quart baking dish.
- In bowl, beat together eggs, half-and-half, 1 teaspoons salt, and pepper. Pour over bread mixture. Cover with plastic wrap; refrigerate 2-16 hours.
- Preheat oven to 350 degrees. Remove plastic wrap from strata; cover with lid or foil. Bake 20 minutes. Uncover; bake until top is browned and strata is cooked through, 40-50 minutes more.
Nutrition Facts : Calories 408, Fat 18.9, SaturatedFat 8.6, Cholesterol 199.1, Sodium 930, Carbohydrate 36.8, Fiber 2.4, Sugar 2.3, Protein 23
CHEF JOHN'S QUICHE LORRAINE
In my opinion, a proper quiche should be rich, custardy, and luxurious--not some kind of dense, baked omelet. This has only enough eggs and yolks to hold things together, but that means you need to let it cool to just warm before serving, to fully enjoy the experience.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.
- Reduce oven to 325 degrees F (165 degrees C).
- Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.
- Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
- Sprinkle 2/3 of onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 2/3 Gruyere cheese. Ladle in egg mixture carefully. Sprinkle with remaining onion-leek mixture, remaining bacon, and remaining Gruyere cheese.
- Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.
Nutrition Facts : Calories 412.5 calories, Carbohydrate 14.4 g, Cholesterol 197 mg, Fat 32.6 g, Fiber 1.1 g, Protein 15.7 g, SaturatedFat 15.3 g, Sodium 468.9 mg, Sugar 2 g
CLASSIC FRENCH OMELETTE
A classic French omelette-simple yet elegant-should have a silky-smooth exterior and a custardy interior that's just barely cooked. Chef Boulud walks you through every step: from whisking, to cooking, to shaping the omelette into its iconic rolled cylinder. It may take a few tries to get it just right, but the effort is worth it!
Provided by Daniel Boulud
Categories main-dish
Time 5m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Crack eggs into a medium bowl. Use a fork to whisk until thoroughly combined, about 1 minute; stir in a pinch of salt and a few grinds of pepper. To make clarified butter: In a small saucepan, melt 8 tablespoons (1 stick) unsalted butter over medium heat and bring to a simmer, 5-7 minutes. As white foam collects on the surface, skim off with a small ladle or spoon and discard; these are the milk solids. Reduce heat to medium-low and continue skimming until the butter is clear. Pour the clarified butter through a cheesecloth-lined strainer to catch the smaller milk solids, and set aside. (Note: Clarified butter has a higher smoke point than regular butter, allowing for cooking at higher temperatures. Clarified butter can be stored in an airtight container in the refrigerator for several months.)
- Heat a 10-inch nonstick sauté pan over medium heat. Add 1 tablespoon clarified butter and swirl to coat to bottom. When the pan is hot, pour in the eggs and begin quickly and gently shaking the pan. While shaking, stir the eggs with a heatproof spatula, using small circular movements to loosen the curds and lightly scramble, about 20 seconds. The constant movement should prevent any part of the eggs from overcooking or taking on color.
- When the eggs are creamy and still only partly cooked, shake the pan to level the omelette. Turn the heat to low. Tilt the pan slightly and begin rolling the omelette: first, loosen the edge closest to the handle, then roll it toward the middle. (The cooked side should show no browning.) When the omelette is half-rolled, run the spatula around the far edge to release the eggs from the pan. Then tilt the pan more sharply and tap it firmly on the stovetop (or a cutting board) to loosen the omelette. Bang on the handle with your free hand to help the far edge begin to roll up; use the spatula as needed to tuck it toward the center of the omelette. Add butter to the pan and let it melt along the exterior of the omelette.
- Gently flip the omelette onto a plate, seam side down. Use your hands or a spatula to gently perfect the shape and tuck in any loose edges. Serve immediately.
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