SOUFFLé OMELET WITH SPINACH AND BRIE
Fluffy omelet stuffed with baby spinach and melted brie. Topped with a honey butter sauce and sprinkled with fresh blueberries.
Provided by Tieghan Gerard
Categories Breakfast
Time 25m
Number Of Ingredients 8
Steps:
- Separate the egg whites and yolks into two medium bowls.
- In the egg yolks, whisk together the yolks, milk, and a pinch each of the salt and pepper until just combined.
- Use a handheld mixer to beat the egg whites until they are stiff peak (about 1 1/2 minutes). Using a spatula, gently fold the egg whites into the yolk mixture until just combined - do not over fold - you'll still be able to see some of the egg whites and that's OK.
- In a 10-12 inch non-stick skillet (I used 10 inch and it was a thick omelet), melt 1 tablespoon of the butter over medium heat. Add the egg mixture and smooth it evenly and gently to fill the pan.
- Cook without moving it or stirring until the middle just starts to set, about 3-4 minutes.
- Add the spinach and Brie to one half of the omelet, cover the skillet and cook for 2-3 minutes until the cheese just begins to melt. Carefully (I used a spatula on either side) fold the empty side over the filled side to enclose. Cook for 1 minute.
- Remove the pan from the heat and slide the omelet onto a plate.
- In a small saucepan, melt the remaining 2 tablespoons of butter and add the honey. Stir until melted and combined. Remove from heat and stir in a pinch of kosher salt.
- Drizzle the omelet with as much of the sauce as you want (to taste) and top with the blueberries. Serve immediately.
Nutrition Facts : Calories 564 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 373 milligrams cholesterol, Fat 39 grams fat, Fiber 1 grams fiber, Protein 18 grams protein, SaturatedFat 22 grams saturated fat, ServingSize 1, Sodium 611 grams sodium, Sugar 38 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
SPINACH AND GARLIC OMELET
You can use bagged baby spinach or stemmed and washed bunch spinach for this simple omelet with Mediterranean flavors.
Provided by Martha Rose Shulman
Categories breakfast, for one, main course
Time 15m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- Wash the spinach and wilt in a frying pan over medium-high heat. The water remaining on the spinach leaves after washing will be sufficient. Drain, allow to cool and squeeze out excess water. Chop medium-fine and toss with half the garlic and salt and pepper to taste.
- Break the eggs into another bowl and beat with a fork or a whisk until they are frothy. Whisk in the remaining garlic, salt and pepper to taste and 2 to 3 teaspoons milk.
- Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- As soon as the eggs are set on the bottom, sprinkle the spinach over the middle of the egg pancake and top with the Parmesan, then jerk the pan quickly away from you then back toward you so that the omelet folds over on itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 6 grams, Sodium 411 milligrams, Sugar 1 gram, TransFat 0 grams
FRENCH OMELET WITH SPINACH & SWISS CHEESE
This French omelet offers a smoother, tender texture. Simultaneously shaking the pan and stirring the eggs vigorously, you will notice that the curds are smaller than other omelets. From Cuisine.
Provided by Bev I Am
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Whip eggs, liquid and seasonings.
- Melt butter in a 10" non-stick skillet coated with cooking spray over high heat.
- Heat until bubbly.
- Pour egg mixture into skillet.
- Immediately begin shaking the pan while making small, quick stirring motions with the bottom of a fork.
- Remove from heat when eggs no longer run but are still quite moist.
- Add cheese and spinach to top half of omelet.
- Fold in half and invert onto a plate.
- Tuck the thin edges under the omelet if desired.
- Let rest 1 minute.
- Garnish with a dollop of sour cream and a strip of lemon peel.
- Makes one omelet.
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- Combine the egg yolks, milk, and some salt/pepper in a small bowl. In the bowl of a stand mixer or in a mixing bowl using a handheld mixer, whip the egg whites until they’ve got stiff peaks. Fold the milky yolks into the whites, being careful not to deflate them.
- Add the butter to a large non-stick skillet over medium heat. Pour the egg mixture into the pan in an even layer and allow it to cook and set; about 3 to 4 minutes or so. To one half of the pan, add the brie, sun dried tomatoes, and spinach and cover the pan with a lid (this will help the top set).
- Flip one half of the omelette over (the half with no fillings) on top of the other, and allow your omelette to cook for a couple/few minutes more. I like to lift the omelette up to make sure the bottom isn’t getting too dark.
- Transfer the finished omelette to a serving plate and drizzle with honey, if desired. Enjoy right away.
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