Souffle Omelet With Brie Mushrooms And Onions Food

SOUFFLE OMELET WITH BRIE MUSHROOMS AND ONIONS

Steps:

• Beat egg yolks until thick and light in color.
• Add cream, salt, pepper, and parsley.
• Beat egg whites till they form peaks then fold into yolk mixture and gentle toss in mushrooms and onions.
• Pour into a hot buttered cast iron pan.
• Cook slowly until omelet puffs up and is firm on the bottom.
• Place into a preheated oven 350 degrees for about 3 minutes then sprinkle brie on top and bake for 2 more minutes.
• Fold omelet in half and serve.

SOUFFLE OMELETTE WITH ZUCCHINI AND CHEDDAR

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat. Add the zucchini, artichoke and tomato. Cook 5 minutes, stirring occasionally, until vegetables are crisp-tender. Set aside.
• Beat the egg whites with a hand mixer until they form soft peaks. Add the whole eggs, salt and pepper; stir.
• Heat an 8-inch nonstick skillet over medium-high heat; add the egg mixture. Cook 2 to 3 minutes, or until lightly browned on the bottom.
• Using a spatula, slide omelet onto a plate. Return it to the pan with the cooked side facing up; cook 10 to 12 minutes, until golden.
• Place vegetable mixture and cheese on half the egg and fold it over to enclose the filling. Press down lightly with the spatula until it holds the shape and the cheese melts.

SOUFFLE OMELET (PUFFY OMELET)

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.