Omelet With Lavender And Chèvre Food

PUFFY HERB OMELET WITH CHEVRE

Steps:

• Preheat oven to 325F.
• Separate eggs into yolks and whites.
• Using the whip attachment, beat egg whites in a completely dry mixer bowl until glossy peaks form.
• Separately, whisk the egg yolks until smooth with the cheese and seasonings.
• Gently fold half the beaten egg whites into the yolk mixture to incorporate the liquids, then the other half.
• Spray a ten-inch oven-safe nonstick skillet with nonstick spray or lightly butter.
• Spread omelet mixture into the skillet with a spatula and cook over moderately low heat, without stirring, for five minutes or until very lightly browned under the edges.
• Pop minto the preheated oven and continue to cook for 12-15 minutes or until a knife can be slipped in and removed cleanly.
• Remove pan from oven and press lightly across the center to form a crease before folding the omelet.
• Slide onto a serving plate. You can sprinkle with more cheese and herb if you like.

OMELET WITH LAVENDER AND CHèVRE

Steps:

• Prepare omelet recipe up to the beginning of Step #5 and proceed as follows:.
• Distribute the chèvre cheese on top of the omelet.
• Add a sprinkle of cracked black pepper and garnish with a sprig of lavender.
• If desired, garnish the top of the omelet with a light sprinkle of fresh herbs of choice: chives, French tarragon, Italian parsley, etc.

40-SECOND OMELET

Steps:

• Beat together eggs and water until blended. In a 10-inch omelet pan heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set immediately at edges. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving as necessary. Continue until the egg is set and will not flow.
• Fill the omelet with 1/2 cup of desired mixture. With a pancake turner, fold omelet in half. Invert onto plate and serve immediately.

CHEDDAR AND CHIVE OMELET

Steps:

• Whisk eggs, chives, salt, and pepper together in medium bowl.
• Heat butter in large non-stick skillet.
• Pour in egg mixture and cook over medium heat until almost set, lifting sides to let uncooked egg run under.
• Sprinkle omelet with cheddar cheese.
• Run omelet under hot broiler just until cheese is melted, bubbling, and just beginning to brown.
• Cut into 4-6 servings and serve immediately.

NOT-YOUR-AVERAGE OMELET

Steps:

• Whisk eggs, water, dill, garlic powder, and onion powder together in a bowl.
• Melt butter in a pan over medium-high heat. Add egg mixture. Reduce heat to low; pull eggs from the side gently so that liquid can get to the bottom of the pan. Cook until mostly set, about 2 minutes; add chicken, cream cheese, and avocado.
• Fold in half, and cook until eggs are completely set, 2 to 3 minutes more.
• Cut in half; transfer to two plates and top with salsa. Season with salt and pepper.

TARRAGON, CHIVE AND GOAT CHEESE OMELET

Steps:

• Whisk eggs, herbs, salt and pepper in medium bowl to blend. Melt 1 tablespoon butter in 9- to 10-inch-diameter nonstick skillet over medium heat. Add half of egg mixture to skillet and cook until very softly set, tilting skillet, running rubber spatula around edges and allowing uncooked egg portion to flow underneath, about 2 minutes. Sprinkle half of goat cheese over. Cover and cook until omelet is set, about 2 minutes. Tilt skillet and slide out omelet onto plate, folding omelet in half. Cover to keep warm. Repeat for second omelet with remaining butter, egg mixture and goat cheese. Serve immediately.