CHEF FLOWER'S SIMPLE SUNDAY BRUNCH OMELETTE
This is one of my creations. I cook this when we have guests staying over on the weekend. A bit like Sunday Brunch were everyone wakes up as they please. I don't eat eggs or bacon but friends who I've cook this for once ask for it each time they stay over. The secret in a good omelette is the pan, one with non-sick. I use a 25 cm pancake pan, it's made by Tefal and the brand is called Integral. If you run out looking for this pan then look at special catering companies. It's really hard to find.
Provided by Chef floWer
Categories Breakfast
Time 15m
Yield 4 large Omelettes
Number Of Ingredients 7
Steps:
- Place the eggs in a pouring bowl beat using a whisk or electric blender, then add parsley & mint.
- Spray olive oil on the non stick pan.
- Place pan on the stove top, heat on a medium to low heat.
- Pour 1/4 mixture of eggs on pan. (the eggs should cover the entire pan).
- Add 1/4 of onion, bacon and cheese on half a side of the eggs.
- Cook until the egg is slightly brown.
- Flip half of the cooked eggs and press down lightly (be careful as some of the mixture oozes out).
- Cook for about 2 minutes.
- Serve.
Nutrition Facts : Calories 764.5, Fat 63.8, SaturatedFat 27.2, Cholesterol 742.6, Sodium 1119.3, Carbohydrate 3.8, Fiber 0.2, Sugar 2.1, Protein 41.8
BRUNCH OVEN OMELET
This was a breakfast hit for my niece who is very picky. The recipe came from Betty Crocker's New Cookbook.
Provided by AmyZoe
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 325.
- Melt butter in 8x8x2" square baking dish in oven. Tilt dish to coat bottom.
- Beat eggs, sour cream, milk, and salt until blended. Stir in onions and pour into dish.
- Bake about 25 minutes or until eggs are set in center but still moinst.
Nutrition Facts : Calories 298.3, Fat 24.1, SaturatedFat 11.6, Cholesterol 508.1, Sodium 810.4, Carbohydrate 3.7, Fiber 0.1, Sugar 1, Protein 16.2
CHEF JOHN'S FRENCH OMELETTE
A true French omelette, or omelet as we Americans call it, is just eggs and butter, no filling. The egg is folded for a soft, tender texture. It's 10% ingredients and 90% technique, so it does take a bit of practice to perfect.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Whisk eggs, salt, and water together in a mixing bowl. Whisk until mixture is very liquid and whites are completely blended in, 1 or 2 minutes.
- Heat 1 1/2 tablespoons butter in a 9- or 10-inch non-stick skillet over medium-high heat. As soon as butter melts and before it starts to sizzle, pour in the whisked eggs. Stir in a circular pattern with a heat-proof spatula, lifting and "scrambling" eggs, shaking pan to keep leveling out the mixture, and scraping down the sides. Continue stirring until shaking the pan no longer levels the eggs.
- Reduce heat to low. Using the spatula, smooth the surface of the eggs to move runny eggs to less runny spots, working toward an even thickness. As soon as surface is wet but not runny, remove from heat.
- Starting at the handle side of the pan, use the spatula to begin rolling the omelette into a cylinder shape, about 3 rolls until omelette is about 2 inches from opposite side of pan. Use spatula to fold the last flap of egg over the top of the cylinder leaving the seam side up. Add cubes of the remaining 1/2 tablespoon butter to pan. Gently push the butter as it melts under the omelette.
- Slide omelette to edge of pan. Flip onto a plate with the seam side down. Even out the shape, if necessary. You can tuck in the ends, if you like. Brush surface with a bit more butter. Dust with cayenne pepper.
Nutrition Facts : Calories 393 calories, Carbohydrate 1.1 g, Cholesterol 552.1 mg, Fat 36.2 g, Fiber 0.1 g, Protein 16.9 g, SaturatedFat 18.7 g, Sodium 668 mg, Sugar 1.1 g
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