SCRAMBLED EGG OMELETTE
Provided by Jamie Oliver
Categories Lunch & dinner recipes Eggs Tomato Lunch & dinner recipes
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Finely slice the tomatoes, arrange over a sharing platter, then dress with a little extra virgin olive oil, red wine vinegar, sea salt and black pepper.
- Pick most of the basil leaves into a pestle and mortar, pound with a pinch of salt into a paste, then muddle in 1 tablespoon of extra virgin olive oil to make a basil oil.
- Finely slice the chilli. Finely chop the mozzarella.
- Place a 26cm non-stick frying pan on a medium heat with ½ a tablespoon of olive oil. Beat and pour in the eggs, then stir regularly with a rubber spatula, moving the eggs gently around the pan.
- When they're lightly scrambled but still loose, stop stirring and scatter the mozzarella in the centre, then drizzle over the basil oil.
- Let the bottom of the eggs set for 1 minute, then - technique time - pick up the pan, tilt it down and, with your other hand, keep tapping your wrist until it shakes the eggs up the side of the pan; use the spatula to flip it back to the middle, then fold the top half back over, too. Turn it upside down on to the tomato platter, set side up.
- Slice down the centre to reveal the oozy scrambled eggs in the middle. Scatter over the chilli (as much as you dare!) and remaining basil leaves, and tuck on in.
Nutrition Facts : Calories 356 calories, Fat 28.9 g fat, SaturatedFat 9 g saturated fat, Protein 20.9 g protein, Carbohydrate 4.4 g carbohydrate, Sugar 4 g sugar, Sodium 1.2 g salt, Fiber 1.3 g fibre
SCRAMBLED EGG OMELET
Say goodbye to the days when you had to decide whether to make scrambled eggs or an omelet, since with this exciting breakthrough in the latest breakfast technology, you're able to have both at the same time. Serve this up with toast slathered with jam.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 1
Number Of Ingredients 8
Steps:
- Combine eggs, salt, cayenne, parsley, marjoram, thyme, and white Cheddar cheese in a small bowl and beat with a fork until combined.
- Heat oil in a small, nonstick pan over medium heat. Pour the egg mixture into the hot pan and use a rubber spatula to begin scrambling the eggs, moving constantly and scraping the sides of the pan as needed. Reduce heat to low when eggs start to come together. Continue cooking, stirring slowly but constantly, until you have achieved very wet, soft scrambled eggs. Turn off the heat.
- Tilt the pan toward you and push all the eggs together at the bottom edge of the pan. Go around the edges with your spatula, tucking in and smoothing out the edges, as you form the eggs into an omelet that is no longer wet, but still moist. The curve of the pan will help the shaping.
- Turn the heat back to medium to help form a skin on the surface of the omelet, about 15 seconds. Remove from heat and carefully flop over onto a warm plate. Serve immediately.
Nutrition Facts : Calories 401.4 calories, Carbohydrate 1.9 g, Cholesterol 584.2 mg, Fat 32.8 g, Fiber 0.3 g, Protein 25.2 g, SaturatedFat 11.2 g, Sodium 521.1 mg, Sugar 1.2 g
OMELET SCRAMBLE
This is really just scrambled eggs with a whole bunch of stuff in it. Easy, delicious and comforting!
Provided by Juju Bee
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Crack all 4 eggs into a bowl.
- Add the milk, salt and pepper to the eggs and whisk. Set aside.
- Sauté mushrooms in a bit of butter for 2 or 3 minutes.
- Add the shredded cheese, bacon crumbles and sauteed mushrooms to the egg mixture and mix.
- Pour egg mixture into a pan at medium-high heat and cook eggs, scrambling constantly, until no liquid is visible.
- Top with additional cheese and parsley if desired.
Nutrition Facts : Calories 272.3, Fat 19, SaturatedFat 7.3, Cholesterol 447.4, Sodium 562, Carbohydrate 3.4, Fiber 0.2, Sugar 1.1, Protein 20.8
SCRAMBLED OMELETTE
Delightful savoury light lunch for one. I find it too hard to make an omelette that looks like an omelette, so I scramble it - it's quicker and just as tasty!
Provided by Rhazz
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Using a lightly greased pan, fry bacon pieces and onion to taste.
- Add remaining ingredients and fry over low heat until light and fluffy.
Nutrition Facts : Calories 233.3, Fat 11.7, SaturatedFat 4.1, Cholesterol 427.8, Sodium 442.3, Carbohydrate 11.8, Fiber 2.1, Sugar 5.8, Protein 20.1
PERFECT OMELET
Provided by Alton Brown
Time 15m
Number Of Ingredients 0
Steps:
- Beat the eggs: Soak 3 large eggs for 5 minutes in hot-not scalding-tap water. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be. Crack the eggs into a small bowl or large bowl-shaped coffee mug. Season with a pinch of fine salt. Beat the eggs gently with a fork.
- TIP: I prefer a fork to a whisk for omelets because I don't want to work air into the eggs: Air bubbles are insulators and can slow down cooking if you're not careful.
- Heat the pan: Heat a 10-inch nonstick saute pan over medium to high heat for 2 to 3 minutes. Add 1 teaspoon room-temperature unsalted butter. Once melted, spread the butter around the pan with a basting brush to ensure coverage.
- TIP: Heat your pan empty for a few minutes before adding the butter: Even a nonstick surface is pocked with microscopic pores that eggs can fill and grab hold of. Heat expands the metal, squeezing these openings shut.
- Add the eggs: Pour the eggs into the center of the pan and stir vigorously with a silicone spatula for 5 seconds. (Actually, it's not so much a matter of stirring with the spatula as holding the spatula relatively still and moving the pan around to stir the eggs.)
- Let them cook: As soon as curds begin to form (that's the stuff that looks like scrambled eggs), lift the pan and tilt it around until the excess liquid pours off the top of the curds and into the pan. Then use the spatula to shape the edge and make sure the omelet isn't sticking. Move the spatula around the edge of the egg mixture to help shape it into a round and loosen the edge. Then walk away. That's right-let that omelet sit unaccosted for 10 long seconds so it can develop a proper outer crust. Don't worry: Your patience will be rewarded.
- Finish the omelet: Time for the "jiggle" step: Simply shake the pan gently to make sure the omelet is indeed free of the pan. Lift up the far edge of the pan and snap it back toward you. Then use the spatula to fold over the one-third facing you.
- Change your grip on the pan handle from an overhand to an underhand and move to the plate, which you might want to lube with just a brief brushing of butter to make sure things don't bind up in transit. Slide the one-third farthest from you onto the plate and then ease the fold over. Imagine that you're making a tri-fold wallet out of eggs-because that's exactly what you're doing. And just ease the pan over. There, that wasn't so hard.
SCRAMBLED OMELETTE TOAST TOPPER
Jazz up a snack of scrambled eggs on toast with a few flavoursome additions
Provided by Good Food team
Categories Breakfast, Snack
Time 10m
Number Of Ingredients 8
Steps:
- Beat together eggs, crème fraîche, cheese and chives with a little seasoning. Heat oil in a pan, then soften spring onion for a few mins. Add tomatoes and warm through, then pour in egg mixture. Cook over a low heat, stirring, until eggs are just set. Pile over toast.
Nutrition Facts : Calories 571 calories, Fat 33 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 42 grams carbohydrates, Protein 30 grams protein, Sodium 1.98 milligram of sodium
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