Winter Omelet With Zucchini Mushrooms And Gruyere Food

MOM'S BEST ZUCCHINI OMELET

Steps:

• In a large or medium-size non-stick skillet, and on medium heat, add 1 tablespoon of olive oil, garlic, and chopped onions. Saute for about 2 minutes, until the onions are softened.
• Add chopped zucchini and saute zucchini for a few minutes until the zucchini is cooked and softened, stirring occasionally about 5 minutes. Season with salt and pepper to taste. Remove from heat. Set aside to cool for a few minutes.
• Meanwhile, lightly scramble 3 eggs in a mixing bowl. Transfer the zucchini into the eggs, add the grated cheeses and stir until well combined.
• Using the same skillet (and no need to clean it), heat on medium heat, and add the additional tablespoon of olive oil. When the oil is hot, gently pour in the egg and zucchini mixture and lower the heat to low. Gently shake the skillet to make sure the omelet isn't sticking to the bottom. Simmer on lowest heat for 2 to 3 minutes, or more if needed (it's a thicker omelet).
• Use a spatula and gently lift one side of the omelet to see if the eggs are golden brown, and not burning. When the eggs on the bottom are cooked (not loose or running).
• Then use a small plate, one that is about the same size of the skillet and turn it over and on top of the omelet, hold your hand on top of the plate and carefully flip over the omelet onto the plate. Then slide the omelet back into the skillet to finish cooking, additional 2 to 3 minutes.
• Remove and cut into pieces and serve.
• Yields: 2 to 3 servings

MUSHROOM AND GRUYERE CHEESE OMELET

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.

OMELET

Steps:

• Crack eggs into a medium bowl. Add 1 tablespoon water, and salt and pepper. Whisk with a fork until egg whites are incorporated into yolks. Mix in herbs, if using.
• Place a 8- to 9-inch skillet (preferably nonstick or seasoned carbon steel) over high heat. Melt butter until bubbling subsides.
• Pour in egg mixture and reduce heat to medium. With the back of a fork or a heatproof rubber spatula, whisk eggs around skillet until the bottom begins to set. This takes only a few seconds. Add any fillings, if using.
• Tilt skillet and either bang or flip egg over itself. Use fork or spatula if necessary to complete folding in half or thirds. Angle the skillet and a serving plate together, and flip omelet onto plate.

WINTER OMELET WITH ZUCCHINI, MUSHROOMS, AND GRUYERE

Steps:

• Filling-in a frying pan over medium heat, melt the butter.
• Add the shallot and saute until softened, about 2 minutes.
• Increase the heat to med-high and add the oil.
• Add the mushrooms and saute until slightly softened, about 3 minutes longer.
• Add the parsley, salt, and pepper.
• Remove from the heat and cover to keep warm.
• To prepare each omelet, in a bowl, whisk together 2 or 3 eggs, salt, pepper, and 1 tablespoon soda water until smooth.
• Melt 1 tablespoon of the butter in an 8-inch omelet pan or frying pan, preferably nonstick, over medium heat.
• When it begins to sizzle, pour in the egg mixture and stir it in the center with a wooden spatula.
• With the spatula, lift the edges of the egg mixture so the uncooked portion runs to the edge of the pan.
• Vigorously slide the pan back and forth over the heat until the eggs begin to slip freely in the pan.
• When the eggs are lightly cooked but still cream in the center, spoon 1/6 of the filling over the omelet.
• Sprinkle 1 tablespoon of the Gruyere cheese over the filling.
• Shake the pan; if the omelet does not slip easily, carefully loosen the edges with the spatula.
• Slide the omelet onto a plate and, when halfway out, quickly flip the pan over to fold the omelet in half.
• Serve immediately.
• Repeat with the remaining eggs and filling until all the omelets have been made.

OMELET WITH ONIONS, ZUCCHINI, AND FONTINA

Steps:

• Coat a small, nonstick saute pan lightly with olive oil. Add the onions, season with salt, and bring the pan to a medium heat. Cook the onions, stirring occasionally, for 3 to 4 minutes.
• Add the zucchini and season lightly with salt. Cook the onions and zucchini, stirring occasionally, until the zucchini is soft, 3 to 4 minutes.
• Add the beaten egg mixture (be sure that the mixture is smooth-no hunks of egg white). Using a small, heatproof rubber spatula, stir the zucchini mixture throughout the eggs. Don't worry about messing up the eggs, they will smooth out. Tilt the pan to allow the uncooked egg mixture to run to the sides of the pan to create a wide, flat "scrambled egg". Swirl the pan around occasionally to loosen the eggs from the bottom of the pan.
• When the eggs are three-quarters of the way cooked through, sprinkle the middle third of the omelet with the grated fontina and most of the chives (save some chives for garnish). Turn off the heat.
• Using the spatula, fold the left third of the omelet over the cheese/chive mixture. Press gently to secure.
• Gently shake the pan to be sure that the omelet is loosened from the pan. Gently lay the right third of the omelet down on a serving plate and flip the other 2/3 of the omelet on top. The omelet should be folded like a letter.
• Garnish the top with the remaining chives and serve with Mesclun Salad with Balsamic Vinaigrette.
• For the vinny: In a small mixing bowl, combine the vinegar and mustard. Mix until smooth. While mixing, start adding the oil into the vinegar/mustard mix drop by drop. Really-one drop at a time! One the drop has mixed in, add the next drop-this shouldn't really be an arm workout.
• When the mixture starts to look smooth and velvety, the oil can be added a little bit faster. Continue this way until all the oil has been added. When done, it should look very smooth, shiny, and homogeneous.
• Add the garlic and season with salt. Taste it, it should taste good! Season with salt again, if needed.
• To assemble the salad: Toss together the mesclun, cukes, tomatoes, and onions. Dress lightly with the vinaigrette. (You will not need to use all the dressing you made. Store the extra in the fridge and bring to room temperature when ready to use.)
• Season vinaigrette with salt, if needed. Taste! The salad should be very flavorful but not soggy.
• Plate the salad, piling it up so the lettuce looks fluffy and healthy and is adorned with the veggies. Using a veggie peeler, shave the cheese on top.

HERBED GRUYèRE OMELETS

Steps:

• Whisk 3 eggs, 1 teaspoon chives, 1 teaspoon tarragon and 1 teaspoon parsley in bowl. Sprinkle with salt and pepper.
• Preheat broiler. Melt 1 teaspoon butter in 8- to 9-inch-diameter nonstick skillet over medium heat. Pour egg mixture into skillet. Stir until eggs begin to set, lifting edge of omelet with spatula and tilting skillet to allow uncooked egg to flow underneath. Cook until omelet is softly set, about 2 minutes. Sprinkle packed 1/3 cup cheese down center of omelet. Roll up omelet; place in broilerproof baking dish large enough to hold 2 omelets. Repeat with remaining eggs, herbs, butter and 1/3 cup cheese to form second omelet. Sprinkle remaining 1/3 cup cheese over omelets.
• Broil omelets until cheese is bubbling and slightly brown, about 2 minutes.