Cheese Omelette With Herbs Recipes

HERBED CREAM CHEESE OMELET

Steps:

• Mix the cream cheese with the cilantro in a bowl, adding salt and pepper to taste.
• Heat one-quarter of the butter in a well-seasoned omelet pan or 8 inch non-stick frying pan over medium-high heat. When the butter is hot and bubbling, swirl it around in the pan.
• Just before the butter begins to brown, beat 2 of the eggs and pour into pan. Lower the heat.
• After 10 seconds or so, the omelet will coagulate. Push the omelet to one side of the pan with a spoon or spatula, and let the raw egg run over the cleared skillet. Repeat this one more time, then take the skillet off the heat.
• Dab one quarter of the herbed cream cheese along the middle of the omelet from one side to the other. Season the omelet with additional salt and pepper to taste. If it has not completely set, place the pan over medium heat for a half minute longer. When the omelet is set, slide it from the pan onto a plate so that the omelet rolls up and the herbed cream cheese runs along the length of the roll. Serve it right away. Make three more omelets the same way, making sure the pan and butter get good and hot before adding the beaten eggs. Serve each one as soon as it is cooked.

OMELETTE WITH HERBS

Steps:

• In a medium bowl whisk eggs and water together and then season with salt and pepper.
• Stir in herbs (parsley - thyme or your favorites).
• *Note: In the original directions, an omlet pan was used using only half of the egg mixture and half of the butter at a time -- making two complete omlets seperately, rather than the way I indicated in the direction below.
• In a skillet, melt the butter over medium high heat and add the egg mixture to pan.
• If using cheese, add cheese on top of eggs.
• Let eggs set around edges and then lift edges and tilt pan, so uncooked eggs will go under the cooked eggs.
• Cook until eggs are almost set (1 -2 minutes) and then using a spatula, roll 1/3 of omlet to center.
• Tilt pan and slide omlet onto plate.
• Garnish with chives, if desired.

CHEESE OMELETTE WITH HERBS

Steps:

• Combine eggs, milk, sunflower seeds, flax seeds, chervil, Italian herbs, garlic, salt, and pepper in a bowl and mix with a fork.
• Heat olive oil in a nonstick skillet over medium heat. Pour in egg mixture. Cook until egg starts to set, about 5 minutes. Sprinkle with dried basil and lay sliced Gouda cheese on top. Cut into 2 halves using a spatula. Fold each omelette in half and turn over. Cook for another minute. Serve garnished with fresh basil.

FINES HERBS OMELETTE

Steps:

• To make the Fines Herbs, combine the parsley, chervil, chives and tarragon in a small bowl and set aside.
• Break the eggs into a small bowl, and then add the milk, 2 tablespoons Fines Herbs, salt and pepper and whisk with a fork.
• Preheat an 8-inch nonstick saute pan over medium hot heat and swirl the olive oil into the pan. Pour in the egg mixture and swirl it in the pan. For a few seconds, gently stir the egg mixture with a heat resistant rubber spatula (as if you were going to make scrambled eggs) and then swirl the eggs in the pan to make a nice round appearance. Reduce the heat to avoid any color or scorching. Continue cooking for about 1 minute. The eggs will be set on the bottom, but slightly liquid on top.
• Flip the omelet, and remove it from the heat. Crumble the goat cheese over the center of the omelet and top it off with the roasted peppers. Tri-fold the omelet and plate immediately.