Omelette With Pancetta Chive And English Cheddar Food

CHEESY CHIVE OMELET

Steps:

• In a small bowl, whisk eggs, water, salt and pepper. Stir in chives., In a small nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath., When eggs are thickened and no liquid egg remains, sprinkle cheese on one side; fold omelet in half. Cut omelet in half; slide onto plates.

CREAM CHEESE & CHIVE OMELET

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Whisk the eggs, chives, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle cream cheese on one side; fold other side over filling. Slide omelet onto a plate; cut in half. Serve with salsa.

ANTONI POROWSKI'S FRENCH OMELET WITH CHEESE AND CHIVES

Steps:

• Whisk eggs in a medium bowl until well combined and smooth, taking care not to whip in too much air. The point is to combine the yolks and whites very well.
• In a small nonstick skillet over medium-low, heat 1 tablespoon butter until the butter has melted and just begins to foam.
• Pour in the eggs. Working quickly with one hand, gently move the pan in a circular motion over the heat (this will keep the eggs moving and evenly cooking). With your other hand, use a small rubber spatula (or chopsticks) to stir the eggs in a loose figure-eight pattern, creating small curds and scraping down the side of the skillet as you go. Continue until the eggs are mostly cooked through but just a little runny on top, 2 to 3 minutes.
• Remove the pan from the heat and sprinkle the omelet with a pinch of salt, then sprinkle the cheese down the center. Gently shake the pan so that the omelet shifts toward the side of the pan opposite the handle and up the side of the pan. The part of the omelet above the edge of the pan should fold back over on itself - use your rubber spatula to give it a hand, if it doesn't.
• Slide 1 tablespoon of butter underneath the omelet that's still in the pan. (This will help keep the omelet tender and soft - and it tastes really good.)
• Using the spatula, roll up the omelet, then flip it seam-side down onto a warm serving plate. Slide the remaining 1/2 tablespoon butter across the top, then sprinkle with a pinch each of salt and pepper and the chives. Serve hot.

OMELETTE WITH PANCETTA, CHIVE AND ENGLISH CHEDDAR

Steps:

• Put a medium/large frying pan on a low to medium heat.
• Add a drizzle of olive oil and then a small knob of butter. Add the shallots and stir for a minute until slightly soft.Then add the garlic and finally the pancetta.Turn the heat to low.
• Beat 2 eggs in a mixing bowl with a whisk and add the single cream, pepper, salt and chives. Whisk in the cream cheese.
• Grate in the cheddar and mix with the whisk.
• Cut the mozerella into medium pieces and add to the egg mix.
• Take the pan off the heat and add the contents to the egg mix. Mix until combined.
• Put the frying pan used for earlier in the recipe back onto a medium heat and pour in the egg mix.
• Cook until the bottom of the omlette is golden brown, make sure you use a spatula to release the omlette's edges from the pan to prevent burning the sides of the egg mixture.
• Put the frying pan into a preheated oven, set at 250 degrees *C and cook until the omlette is puffed and starting to turn golden brown.
• Top the cooked omlette with small slices of mozerella and cook until the cheese is melted.
• Take out of the oven and serve immediately.

CHIVE OMELETTE WITH GRUYERE AND CANADIAN BACON

Steps:

• Heat olive oil over medium heat.
• Add the Canadian bacon and cook until lightly browned.
• Remove and set aside.
• In a bowl, whisk the eggs with the water and chives, along with a couple pinches of salt and some pepper.
• Melt the butter in an 8 inch skillet over med-high heat.
• When it has stopped foaming swirl the butter to coat the bottom of the pan and pour in the egg mixture.
• Using the back of a fork and keeping it flat on the bottom of the pan, lightly scramble the eggs, using small circular motions.
• As the mixture firms, hold some eggs back from the side of the pan and tilt the pan to spread the eggs over the bottom.
• Scatter the Gruyere over the omelette, leaving a margin around the edges.
• Add the Canadian Bacon.
• Using a spatula, lift 1/3 of the omelette and fold it over the center.
• Tilt the pan toward the plate so that 1/3 of the omelette hangs over the edge.
• Invert the pan, using the spatula for support, so that it flips neatly over itself out of the pan.
• To Serve, garnish with more chopped chives if desired and serve immediately with some sliced tomatoes.