Onion Omelet Food

DELUXE BACON ONION OMELET

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Arrange bacon on a baking sheet.
• Bake in the preheated oven until just crisped, 10 to 12 minutes.
• Beat eggs and water together in a bowl.
• Let the bacon cool on paper towels, about 5 minutes. Break into small pieces.
• Spray a 10-inch non-stick skillet with cooking spray. Melt butter over medium heat until foaming, about 2 minutes. Add onion once butter is no longer foaming. Cook and stir until tender but not browned, 4 to 5 minutes.
• Increase heat to medium-high. Pour eggs into the skillet and cook until mostly set, about 2 minutes. Lift the omelet with a spatula as the center rises; tilt the skillet so that uncooked eggs run to the center of the pan. Cook until set, 2 to 4 minutes. Sprinkle bacon pieces onto the omelet and fold in half using the spatula.

CHARD AND ONION OMELET (TROUCHIA

Steps:

• Heat 2 tablespoons of the oil in a 10inch skillet. Add the onion and cook over low heat, stirring occasionally, until completely soft but not browned, about 15 minutes. Add the chard and continue cooking, stirring occasionally, until the moisture has cooked away and the chard is tender, about 15 minutes. Season well with salt and freshly ground pepper. Meanwhile, mash the garlic in a mortar with a few pinches of salt, then stir it into the eggs along with herbs. Combine the chardonion mixture with the eggs, stir in the Gruy re cheese and half the Parmesan.
• Preheat the broiler. Heat the remaining oil to the skillet and when it's hot, add the eggs. Slide the pan back and forth a few times to make sure the eggs are not sticking. Keep the heat at mediumhigh for about one minute, then turn it to low. Cook until the eggs are set but still a quite moist on top. Add the remaining cheese, slide the pan under the broiler and broil until browned.
• Serve the trouchia in the pan or slide it onto a serving dish and cut into wedges. The gratined top and the golden bottom are equally presentable.

POTATO AND ONION OMELETTE

Steps:

• Heat oil in 9 inch omelette pan. Fry garlic until golden and discard. Add potato slices and cook over medium heat. Add onions after 5 minutes; cook until potatoes are tender. Lift and turn potatoes and onions as they cook.
• In a large bowl, beat eggs with a fork or wire whisk until slightly foamy; add salt and pepper to taste.
• Add potatoes and onions to eggs, draining with a slotted spoon before you add them. Return egg and potato mixture to same skillet, adding more oil if necessary so that eggs will not stick. Spread evenly and cook over medium heat, shaking pan.
• When eggs leave sides of pan, invert a plate over the pan and flip omelette onto plate. Slide omelette back into pan to brown other side. Repeat this process one more time.
• Serve hot or at room temperature on a round china or glass plate.

LOX & ONION OMELET

Steps:

• Dice onion.
• Shred lox into small pieces.
• Melt butter in frying pan.
• Fry onions.
• Put shredded lox into pan.
• Crack 6 eggs into pan on top of onions/lox mix.
• Mix everything together. Don't cook like a traditional omelet.
• Take of stovetop burner.
• Place slices of Muenster cheese ontop of omelet.
• Cover pan to allow cheese to melt.
• Salt to taste.

ONION OMELET FROM THE TICINO

Steps:

• Heat the butter and olive oil together in the skillet. Add the onions and cook until they are soft and golden.
• Season with salt and pepper to taste.
• Stir in the eggs. Cook over low heat until the omelet is golden on the top side.
• Turn and cook on the other side until it, too, is golden brown.

GREEN ONION AND MUSHROOM OMELET

Steps:

• Finely chop mushrooms in processor. Melt 2 tablespoons butter in medium skillet over medium-high heat.
• Add mushrooms and 3 tablespoons onions; sauté 3 minutes. Add vermouth and boil until evaporated, about 1 1/2 minutes. Season with salt and pepper.
• Whisk eggs, 1 tablespoon water, salt, and pepper in medium bowl to blend. Melt 1 teaspoon butter in small nonstick skillet over medium heat.
• Add half of egg mixture. Stir with back of fork until edges begin to set.
• Cook until omelet is set, lifting edges with spatula to let uncooked egg flow underneath, about 2 minutes.
• Spoon half of mushroom mixture down center of omelet. Fold both sides of omelet over filling and transfer to plate.
• Repeat with remaining butter, egg mixture, and mushroom mixture. Sprinkle omelets with remaining onions.

SMOKED SALMON & CARAMELIZED ONION OMELET ( #13)

Steps:

• In a med bowl, beat eggs w/salt & pepper till just blended.
• In a 9-in skillet over med-heat, heat the oil & saute onion (stirring often) till soft & caramelized (10-12 min).
• Turn out of the pan & set aside.
• In the same skillet, melt butter over med-heat.
• Pour eggs into the pan & cook, lifting from the edge to let the runny portion flow underneath.
• When almost set, scatter the onion & salmon over it.
• Roll over 1/3 of the omelet & tilt it onto a warm plate, making another fold.
• Divide omelet into 2 servings.
• Spoon sour cream over the top, sprinkle w/chives & serve immediately. (Serving w/toasted bagels was suggested).

ONION OMELET

Steps:

• Place the onions and oil in a 2-quart casserole.
• Cover with a lid or vented plastic wrap and microwave on high for 4 minutes, or until tender.
• Transfer to a large no-stick frying pan.
• Saute over medium heat for 5 minutes.
• Stir in the bread crumbs, Romano cheese, basil, mustard and pepper.
• Transfer to a medium bowl and set aside.
• In another medium bowl, whisk together the eggs and water.
• Wipe out the frying pan with paper towels.
• Place it over medium-high heat.
• Add 1 tsp margarine and swirl the pan.
• Add half the eggs.
• Lift and rotate the pan so the eggs are evenly distributed.
• As the eggs set around the edges, lift them to allow uncooked portions to flow underneath.
• When the eggs are mostly set, spread half of the onion mixture over them.
• Use a spatula to fold the omelet in half.
• Transfer to a serving platter.
• Repeat with the remaining margarine, eggs and filling.