PUFFY OMELET
Provided by Michael Symon : Food Network
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Separate the egg yolks and whites into 2 separate medium bowls. Add 1 tablespoon of water to the egg whites and, using a hand mixer, beat on medium-high speed until medium peaks form, 4 to 5 minutes.
- Season the yolks with salt and pepper and beat until smooth, thickened and slightly pale in color. Fold one-third of the egg whites into the egg yolks and thoroughly mix until there are no streaks. Add half of the Gruyere and the soda water. Pour in the remaining egg whites and gently fold to combine.
- Melt the butter in a 10-inch nonstick skillet over medium heat until it foams, then pour in the egg mixture, smoothing the top. Cover the skillet and cook until the omelet is golden brown on the bottom and you can lift the edges to peak underneath, about 5 minutes.
- Sprinkle the remaining cheese and the herbs on top, cover the skillet and cook 2 more minutes. Remove the pan from the heat and keep covered until the cheese melts, about 1 minute. Fold over and serve.
SUPER FLUFFY OMELET RECIPE BY TASTY
Here's what you need: large egg whites, large egg yolks, unsalted butter, salt, pepper, fresh chive
Provided by Pierce Abernathy
Categories Breakfast
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Separate the egg whites and the egg yolks in two separate bowls. You'll only need 3 yolks, so discard the other 2 or reserve for another use.
- Whisk the egg yolks until they become homogenous and pale in color. Set aside.
- Transfer the egg whites to a large bowl and whisk until they triple in size and become white with medium peaks.
- Carefully fold the egg yolks into the egg whites until fully incorporated.
- Pour the egg mixture into a medium nonstick frying pan with a lid. Cook over medium-low heat until bottom of omelet has set, about 5 minutes.
- Lift up each side of the omelette and drop a tablespoon of butter underneath.
- Cover the pan and cook for another 5 minutes, or until the top of the omelet has set.
- Remove the lid and season the omelet with salt and pepper. Remove the pan from the heat.
- Fold the omelette onto a plate and sprinkle with chives.
- Enjoy!
Nutrition Facts : Calories 463 calories, Carbohydrate 1 gram, Fat 35 grams, Fiber 0 grams, Protein 31 grams, Sugar 1 gram
SOUFFLE OMELET (PUFFY OMELET)
This Omelet is very light and fluffy. Fill it with any of your favorite fillers. Makes a very attractive presentation. Keep in mind that, although this dish looks very big, it is not as filling as you might think because it is such a light omelet.
Provided by Karen From Colorado
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Beat egg whites until frothy.
- Add water and salt; continue beating about a minute or until stiff peaks form.
- Beat yolks at high speed of electric mixer until thick and lemon colored (about 5 minutes).
- Fold yolks into whites.
- Heat butter in a 10 inch skillet with an oven proof handle.
- Pour in egg mixture, mounding it a little higher on the sides.
- Cook over low heat for 8 to 10 minutes or until eggs are puffed and set and the bottom is golden brown.
- Place skillet in a 325 degree (163 celcius) oven; bake for 10 minutes or until a knife inserted in the middle comes out clean.
- Make a shallow cut off center of the omelet.
- Place your fillers on the larger half of the omelet.
- Fold the smaller half over the fillers.
- Slip omelet onto a warmed plate.
Nutrition Facts : Calories 183.8, Fat 14, SaturatedFat 6.6, Cholesterol 392.9, Sodium 456.1, Carbohydrate 1.6, Sugar 0.6, Protein 12.1
PUFFED CHEESE OMELET
Adapted from a recipe I found in this morning's Herald Sun's Sunday magazine, too late for today's breakfast but I plan to try it soon. It is from Donna Hay's 'Tastes of Autumn' magazine but to me this sounds like an anytime of year breakfast idea! My only additions were garlic, rosemary and sage, simply because I enjoy all of these in many savoury dishes, but I've listed them as optional. Feel free to add your favourite herbs. So that the omelet retains its lightness, I'd be disinclined to add anything else to it, but I'll certainly be making this with some mushrooms. YUM! OOPS! Chocolatl observed - quite rightly - that I'd omitted the butter from the Ingredients list. Add 1 tablespoon butter, preferably unsalted to the pan in step four.
Provided by bluemoon downunder
Categories Breakfast
Time 16m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine the mascarpone, chives and garlic, rosemary and sage (if including) and set aside.
- Place the egg yolks, cream, salt and pepper in a bowl and whisk until they are combined.
- In a separate bowl, whisk the egg whites until they form stiff peaks then gently fold through the egg yolk mixture.
- Heat the butter in a 20cm/8 inch non-stick pan over a medium heat; pour the egg mixture into the pan and cook for 5 minutes; sprinkle with the parmesan and cheddar; spread the mascarpone mixture onto one side of the omelet and carefully fold over to enclose the filling; cook for a further 1-2 minutes; sprinkle with parmesan and serve.
CHEESE OMELET
Steps:
- Equipment: 9-inch non-stick skillet and an immersion blender
- Add oil to the skillet over high heat, and heat it until small hairline ripples appear on the surface of the oil.
- Break the eggs into tall glass or frappe cup and whisk to blend for 1 minute. (The Waffle House uses a 15,000 rpm malt shop mixer.)
- While moving the skillet in a circular motion, pour in the eggs. Continue to move the skillet in a circular motion, allowing the outside of the eggs to cook and fluff up. When the outside edges have firmly cooked, flip the omelet and cook on the other side for approximately 30 seconds. Keep moving the pan in a circular motion, but not as often as before it was flipped. (Too much movement at this time will cause the omelet to fall.) Flip the omelet once more to finish cooking--no more than 30 additional seconds.
- Overlap 2 slices of American cheese in the center of the omelet in a diamond shape.
- Fold the omelet in half, being certain to cover the cheese slices, and slide it onto your plate.
PUFFY OMELET
Looking for an egg recipe? Then check out this great puffy omelet - perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Heat oven to 325°F.
- In medium bowl, beat egg whites, water and salt with electric mixer on high speed until stiff but not dry. In small bowl, beat egg yolks and pepper on high speed about 3 minutes or until very thick and lemon colored. Fold egg yolks into egg whites.
- In 10-inch ovenproof skillet, melt butter over medium heat. As butter melts, tilt skillet to coat bottom. Pour egg mixture into skillet. Gently level surface; reduce heat to low. Cook about 5 minutes or until puffy and bottom is light brown. Carefully lift omelet at edge to see color.)
- Bake uncovered 12 to 15 minutes or until knife inserted in center comes out clean.
- Tilt skillet and slip pancake turner or metal spatula under omelet to loosen. Fold omelet in half, being careful not to break it. Slip onto warm serving plate. Serve with salsa or tomato pasta sauce.
Nutrition Facts : Calories 200, Carbohydrate 1 g, Cholesterol 440 mg, Fat 1, Fiber 0 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 1 g, TransFat 0 g
PERFECT CHEESE OMELET
A touch of scallions balances out the rich, gooey Monterey Jack in this fluffy omelet.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together eggs, salt, and pepper until frothy.
- Heat an 8-inch nonstick skillet over medium until your hand feels warm when held about 2 inches above the surface. Add oil or butter, and swirl to coat the bottom of skillet evenly.
- Pour whisked eggs into skillet; let set slightly. With a heatproof flexible spatula, push eggs from edge toward center; tilt pan to let egg fill spaces. Repeat until omelet is just set, 1 to 2 minutes. Sprinkle cheese and scallion over half of the omelet, leaving the half closer to the skillet handle uncovered (to make it easier to remove from pan). Using the same spatula, gently fold omelet over filling. Tilt skillet, and slide filled omelet onto a serving plate (don't worry if there are a few rips).
Nutrition Facts : Calories 294 g
MY BEST CHEESE OMELETTE
After countless omelettes turning into scrambled eggs...I finally mastered this egg thing. This is simple, yet delicious!
Provided by Shabby Sign Shoppe
Categories Breakfast
Time 10m
Yield 1 omelette, 1 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in 10" non-stick pan.
- Whip eggs and water well with fork or whip. Add salt and pepper.
- Stir.
- Once butter melted, add egg mixture.
- In first 30 seconds make a few slits with spatula to allow eggs to cook in center.
- Over MED-HI heat tilt pan back & forth so runny part of eggs cook.
- Pan should be nice & slippery for this!
- When almost done, tear cheese slices & place over eggs.
- Allow cheese to melt slightly.
- Fold half egg over the other.
- Give about 30 seconds to set.
- Slip egg onto plate.
- Enjoy!
Nutrition Facts : Calories 338.8, Fat 28, SaturatedFat 14.8, Cholesterol 420.7, Sodium 518.2, Carbohydrate 3.1, Sugar 0.4, Protein 18.3
PUFFY OMELET
This is a beautiful presentation for an omelet. It doesn't look like scrambled eggs! Try with you favorite filling and toppings
Provided by TishT
Categories Breakfast
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, let egg whites warm to room temperature about 1 hour.
- Preheat the oven to 350 degrees F.
- On high, beat egg whites with mixer with cream of tartar just until stiff peaks form when beaters are slowly raised.
- In small bowl, using the same beaters, beat egg yolks until thick and lemon colored.
- Add salt, pepper, and milk gradually, beat until well combined.
- With a wire whisk or rubber spatula gently fold egg yolk mixture into the egg whites just until combined.
- Slowly heat a 9-10" heavy skillet with heat resistant handle, or an omelet pan.
- (To test temperature sprinkle a little cold water on skillet. Water should sizzle and roll off in drops).
- Add butter and oil; heat until it sizzles briskly-it should not brown.
- Tilt pan to coat side with butter mixture.
- Spread egg mixture evenly in pan; cook over low heat, without stirring, until lightly browned on underside-about 10 minutes.
- Transfer skillet to oven, bake 10-12 minutes or until top seems firm when gently pressed with fingertip.
- To serve, fold omelet in half.
- Turn out onto heated serving platter.
- Garnish with parsley sprigs, if desired.
ORIGINAL CHEESE OMELET
Make and share this Original Cheese Omelet recipe from Food.com.
Provided by Food Dude
Categories Breakfast
Time 6m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Preheat omelet pan on medium heat.
- Mix eggs, milk, salt, and pepper until frothy. (Don't over whisk).
- Cut piece of butter off the short side of stick and melt in pan so omelette does not stick.
- Pour mixture into pan and wait till it is cooked and thick. If it falls apart in pan, let it cook more.
- Next,when the omelette is thick and does not fall apart when lifted take ripped up American cheese slices and put on one side of omelette.
- Flip the uncheesed side of omelette to the side of the omelette with cheese. Wait until cheese melts and take off and into plate.
CHEESE OMELETTE (OMELETTE AU FROMAGE)
This recipe comes from Urbain Dubois & Emile Bernard, "La Cuisine classique", 1864. Yes 1864. The flavor is great, and placing the parmesan cheese into the eggs separates the cheese flavors. Preparation time includes grating the cheese and mixing the eggs. Cooking times very to taste. Some like eggs well done, I prefer them just set. This I leave up to you to decide. This recipe yields 2 servings.
Provided by -GEORGE-
Categories Breakfast
Time 8m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Break the eggs into a bowl.
- Season to taste with salt, pepper, and nutmeg.
- Add Parmesan cheese.
- Beat the eggs with a fork until just mixed.
- Heat a large frying pan over medium heat.
- Add the butter and allow it to melt and color slightly.
- Add the beaten eggs.
- Use the flat side of the fork to stir the eggs until they start to set.
- Smooth the top and leave the eggs to cook.
- Add the Gruyere cheese over the surface.
- Fold the omelette into thirds and flip it onto a heated serving plate.
CHEESE & HAM SOUFFLéD OMELETTE
This fluffy and filling meal for one uses up leftover ham or gammon and makes a great brunch served with baked beans
Provided by Silvana Franco
Categories Lunch, Main course
Time 20m
Number Of Ingredients 6
Steps:
- Mix most of the cheese with the ham or gammon, egg yolks, mustard, herbs and some seasoning. Whisk egg whites until stiff. Using a rubber spatula, gently fold the whites into the yolk mixture until evenly mixed.
- Heat a splash of olive oil in a small non-stick frying pan. Pour mixture into the pan and cook for 4 mins until the underside is set and browned. Sprinkle over the remaining cheese and grill for 2 mins until cheese is bubbling and golden.
Nutrition Facts : Calories 507 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 39 grams protein, Sodium 3.48 milligram of sodium
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