WILD MUSHROOM AND GRUYèRE CHEESE OMELETS
Categories Cheese Egg Mushroom Breakfast Brunch Sauté Vegetarian Quick & Easy Pan-Fry Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon butter in heavy small skillet over medium heat. Add mushrooms, shallots and garlic and sauté until tender, about 3 minutes. Season to taste with salt and pepper. Set aside.
- Combine eggs, 1/4 cup chopped fresh parsley and 1/4 cup grated cheese in medium bowl. Season with salt and pepper. Beat to blend. Heat medium omelet pan or skillet over medium-high heat. Add 1/2 tablespoon butter; heat until butter melts and foam begins to subside. Add half of egg mixture. Stir with flat side of fork until eggs begin to set. Cook until omelet is set, lifting edge with spatula to let uncooked egg flow under. Top with 1/4 cup grated cheese and half of mushroom mixture. Fold omelet into thirds and turn out onto plate. Repeat with remaining 1/2 tablespoons butter, egg mixture, 1/4 cup grated cheese and mushrooms. Sprinkle omelets with additional chopped fresh parsley.
WILD MUSHROOMS, SHALLOT AND GRUYèRE OMELETS
Categories Cheese Egg Mushroom Breakfast Brunch Quick & Easy Spring Swiss Cheese Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 2 Servings; can be doubled or tripled
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter in heavy small skillet over medium heat. Add mushrooms and shallots and sauté until mushrooms are tender, about 2 minutes. Season with salt and pepper. Remove from heat and mix in 1 tablespoon minced fresh parsley.
- Beat 3 eggs and 2 teaspoons water in small bowl. Season with salt and pepper. Heat small omelet pan over medium-high heat. Add 1 1/2 tablespoons butter and heat until foam begins to subside. Add egg mixture. Stir eggs with fork several times, drawing back of fork across bottom of pan. Lift edges of egg and let uncooked egg flow under until top is almost set. Spoon half of cheese, then half of mushroom mixture down center of omelet. Fold omelet over filling in thirds and transfer to plate. Make second omelet with remaining eggs, water, salt and pepper, 1 1/2 tablespoons butter, mushrooms and cheese. Garnish with parsley.
MUSHROOM OMELET WITH CHIVES
Mushrooms are the most versatile of ingredients, with a meaty texture and a rich, deep flavor ideal for vegetarian dishes. When raw, they're elegant and delicious; when cooked, they become substantial. They are as welcome in a classic French omelet as they are in an Asian stir-fry. Mushrooms also are a nutritional bargain. Two ounces of sliced white mushrooms - about a cup - contain only 15 calories, and they are among the best dietary sources of B vitamins. Best of all, there are just so many mushroom dishes to try. This savory omelet is great for dinner or for brunch. If I'm making it for two, I make one large omelet in a 10-inch pan. It's just as easy as making two individual omelets, and both servings are ready at the same time.
Provided by Martha Rose Shulman
Categories breakfast, easy, quick, main course, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Trim off the ends of the mushrooms, and cut into thick slices. Heat a large, heavy frying pan over medium-high heat, and add 1 tablespoon of the olive oil. Add the shallot, and cook, stirring, until it begins to soften, two or three minutes. Add the mushrooms, and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add salt to taste and the garlic, and cook, stirring often, until the mushrooms are tender, about five minutes. Stir in the parsley, season to taste with salt and pepper, and remove from the heat.
- If making individual omelets: Heat an 8-inch nonstick omelet pan over medium-high heat. Break 2 eggs into a bowl, and beat with a fork or a whisk until frothy. Add salt and freshly ground pepper to taste, and 2 teaspoons milk. Whisk in half the chives. Add 2 teaspoons of the olive oil to the pan. When the pan feels hot as you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Tilt the pan to distribute the eggs evenly over the surface. Tilt it slightly again, and gently shake with one hand while lifting up the edges of the omelet with the spatula in your other hand so as to let the eggs run underneath during the first few minutes of cooking. Spread half the mushrooms down the middle of the eggs. Top with half the cheese. As soon as the eggs are set on the bottom (the top will still be runny), jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Shake in the pan for another minute if you don't like the omelet soft on the inside; for a moist omelet, tilt the pan at once and roll out onto a plate. Keep warm in a low oven while you repeat with the remaining eggs and herbs, and serve.
- If making 1 large omelet, heat a 10-inch nonstick pan over medium-high heat. Beat all 4 eggs in a bowl with the milk, salt and pepper, and the chives. Heat the remaining tablespoon of olive oil in the pan, and follow the instructions for the 2-egg omelet, pouring all of the eggs into the pan. The eggs will take longer to set, and you may want to flip the omelet in the pan again after it's rolled, if the middle seems too runny. Roll the finished omelet onto a platter, or cut in half in the pan, and serve.
- Add 2 teaspoons of the olive oil to the pan. When the pan feels hot as you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Tilt the pan to distribute the eggs evenly over the surface. Tilt it slightly again, and gently shake with one hand while lifting up the edges of the omelet with the spatula in your other hand so as to let the eggs run underneath during the first few minutes of cooking.
- Spread half the mushrooms down the middle of the eggs. Top with half the cheese. As soon as the eggs are set on the bottom (the top will still be runny), jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Shake in the pan for another minute if you don't like the omelet soft on the inside; for a moist omelet, tilt the pan at once and roll out onto a plate. Keep warm in a low oven while you repeat with the remaining eggs and herbs, and serve.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 20 grams, Carbohydrate 10 grams, Fat 31 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 509 milligrams, Sugar 4 grams, TransFat 0 grams
MUSHROOM AND GRUYERE CHEESE OMELET
This is a filling for a 4-egg omelet or two 2-egg omelets for when you're having breakfast, brunch or dinner with somebody special. The combination of wine, cream & the delicate taste of Gruyere cheese makes it rich and delicious. The recipe can be doubled.
Provided by echo echo
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter over medium heat.
- Sauté chopped the shallots or green onions.
- Stir in the mushrooms and lemon juice.
- Add the wine and cream.
- Stir in the cheese and let it melt.
- Season with cayenne.
- Add the cornstarch in water and stir to thicken, heating through.
Nutrition Facts : Calories 384.9, Fat 31.4, SaturatedFat 19.3, Cholesterol 101, Sodium 192.2, Carbohydrate 11.8, Fiber 0.4, Sugar 1.3, Protein 10.9
ZIPLOC BAG OMELETS
I know this sounds kooky- but after all where did I get this recipe but in an old tool box ! It is dated 7-2006 at the bottom. I think the idea is a good one so I wanted to share, no I have not made it YET ! You can cook for a lot of people in a short time. Just boil water instead of getting out the omelet pan! Read on ....
Provided by Cheri B
Categories Breakfast
Time 18m
Yield 1 omelet, 1 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of water on to a rolling boil.
- Make the mixings for your omelets, each in a different bowl. YES WHAT EVER YOU WANT you do not need to stick to this recipe, because I did not intend to write a recipe just share the idea, get out what you want. Cheese, tomato, green onions, cooked breakfast meat-bacon, sausage, ham etc, hash browns, mushrooms, olives, salsa etc.
- Give each guest a water proof marker, and a Quart size- zip lock bag.
- Have them write there name on the bag, crack 2 eggs into bag, but not use more they will not cook right, it also says large or extra large eggs. Zip closed bag, or just be careful when mixing up the eggs.
- Have guest mix up the eggs to scramble them. Unzip and add what ever ever they want. Now the recipe says get the air out of bag and zip closed, I'm thinking submerse bottom into a different bowl of water holding top of bag, carefully to not get water in bag. Zip closed.
- Place each bag into a large pot of rolling boiling water, for EXACTLY 13 minutes. Take each out and wipe off water quickly, cut zip off of bag with scissors, and slide onto plate!
- Pictures were enclosed with this recipe and it looks just too easy and good not to share. But I did not take them so I can not post them here. Sorry.
WILD MUSHROOM AND GRUYèRE TART WITH FRESH HERB SALAD
Provided by Suzanne Goin
Categories Mushroom Onion Appetizer Bake Sauté Dinner Lunch Ricotta Fall Tarragon Chive Sour Cream Parsley Phyllo/Puff Pastry Dough Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 6 to 8 appetizer servings
Number Of Ingredients 19
Steps:
- For tart:
- Puree ricotta in processor until smooth, about 1 minute. Add 1 yolk and 2 teaspoons oil and blend. Transfer ricotta mixture to bowl; fold in crème fraîche.
- Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and sauté 7 minutes. Mix in thyme. Season to taste with salt and pepper. Add butter and sauté until mushrooms are tender, about 4 minutes longer. Mix in green onions.
- Preheat oven to 400°F. Roll out puff pastry on lightly floured surface to 13x9-inch rectangle. Using sharp knife and starting 1/4 inch in from edge, cut score line around entire perimeter of dough, cutting halfway through. Brush 1/4-inch dough border with glaze. Transfer dough to ungreased heavy baking sheet. Spread ricotta mixture over dough, inside border. Top with half of mushrooms, half of Gruyère, then remaining mushrooms and Gruyère. Bake tart until crust is golden and Gruyère melts, about 25 minutes.
- Meanwhile, prepare salad:
- Toss herbs with oil and lemon juice in small bowl. Season with salt and pepper.
- Cut tart into rectangles. Transfer to plates. Garnish with herb salad.
WILD MUSHROOM AND GRUYèRE TART
This recipe is from James Beard award winning chef Suzanne Goin and is served at her wonderful Los Angeles restaurant, Lucque's. The recipe has been modified slightly. This version is with puff pastry, but the recipe also works well with pastry crust or phyllo dough. You can also add some caramelized onions to this recipe.
Provided by blucoat
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Puree ricotta in processor until smooth, about 1 minute. Add 1 yolk and 2 teaspoons oil and blend. .
- Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and sauté 7 minutes. Mix in thyme. Season to taste with salt and pepper. Add butter and sauté until mushrooms are tender, about 4 minutes longer. Mix in green onions.
- Preheat oven to 400°F Roll out puff pastry on lightly floured surface to 13x9-inch rectangle. Using sharp knife and starting 1/4 inch in from edge, cut score line around entire perimeter of dough, cutting halfway through. Cut into quarters and score the middle of each quarter. (If you have a convection over you can bake it whole.).
- Pre-bake puff pastry for 10-15 minutes until just golden. Let cool for 5 minutes.
- Remove from oven and brush 1/4-inch border with glaze. Transfer pastry to ungreased heavy baking sheet. Spread ricotta mixture over dough, inside border. Top with Gruyère, then mushrooms. Bake tart until crust is golden and Gruyère melts, about 15 minutes.
Nutrition Facts : Calories 344.1, Fat 25.6, SaturatedFat 8.9, Cholesterol 79.7, Sodium 155.9, Carbohydrate 18.4, Fiber 1.7, Sugar 2.1, Protein 11.8
ASPARAGUS CRAB OMELETS
A romantic brunch for two, or double for guests. These savory omelets are sure to please and are very attractive. These can be topped with hollandaise sauce for extra enjoyment. Prep & Cook times are approximate.
Provided by keen5
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place asparagus in a steamer basket.
- Place in a saucepan over 1-inch water; bring to a boil.
- Cover and steam for 4-6 minutes or until crisp-tender; set aside.
- In a bowl, whisk together eggs, salt and pepper.
- Stir in tomatoes.
- Melt 1 Tblsp.
- butter in a skillet over medium heat; add half of the egg mixture.
- As eggs set, lift edges, letting uncooked portion flow underneath.
- When the eggs are set, spoon half of the crab, asparagus and provolone cheese over one side; fold omelet over filling.
- Cover and let stand 1-2 minutes or until cheese is melted.
- Repeat for second omelet.
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