A CLASSIC FRENCH OMELET
No more tears easy recipe with helpful hints and tips to make sure you make the perfect Classic French Omelet every time.
Provided by Rebecca Franklin
Categories Entree
Time 10m
Yield 1
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Add the olive oil to a skillet and heat it over medium-high heat - do not overheat the oil, if it is too hot the egg will set immediately after it hits the pan and then will be too hard.
- Whisk the eggs until they are frothy - it is important to not add salt or pepper at this stage of the recipe.
- Stir half of the cold butter into the eggs.
- Add the remaining butter to the skillet and swirl it with the oil until it melts and becomes cloudy and bubbly.
- Pour the eggs into the hot skillet and cook, moving a fork quickly through the eggs in small circles and zigzags until the eggs are approximately 80% cooked through.
- Smooth down the top surface of the eggs with the back of a large spoon or a small offset spatula.
- Season the eggs with salt and pepper to taste.
- Sprinkle the shredded cheese and chopped herbs on the eggs and cover with a lid.
- Turn off the heat and allow the omelet to continue cooking for 2 to 3 minutes, depending on how firm you want your eggs.
- Tilt the skillet to the side a bit and, using a rubber spatula, carefully ease the omelet out of the pan and onto a warmed serving plate.
- Gently roll the omelet into the traditional tube shape. Serve with a fresh green salad lightly dressed with French dressing.
Nutrition Facts : Calories 758 kcal, Carbohydrate 2 g, Cholesterol 953 mg, Fiber 0 g, Protein 36 g, SaturatedFat 22 g, Sodium 622 mg, Fat 67 g, ServingSize Serves 1, UnsaturatedFat 42 g
FRENCH OMELET
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Combine the eggs, milk, salt, and pepper in a medium bowl and mix very well with a fork or a whisk.
- Set a plate by the stove. Heat a small (about 6 inches) seasoned omelet pan or non-stick skillet over medium-high heat. When the pan is warm, add the butter (it should sizzle gently). Swirl the pan to distribute the butter as it melts. When the butter stops sizzling and the foam subsides add the eggs. Pause to let the eggs heat slightly and then stir vigorously, with a heatproof spatula, making sure you include the sides of the egg mixture occasionally so the omelet cooks evenly. Once the eggs are just set, bang the pan gently on the burner to release the omelet from the pan. Check to see that it is not sticking to the sides or bottom of the pan, if so release the omelet with a heat proof spatula. Hold the pan at a 45-degree angle to the stove and carefully fold the omelet like a business letter. Cook just until the desired degree of doneness lifting the pan or reducing the heat to prevent browning. (A classic omelet doesn't have any browning on it.) Transfer to a warm plate and serve.
- Omelet Filling Suggestions: There are many omelet fillings, both raw and cooked, sweet and savory. Here is a starting point, but feel free to improvise. Once the eggs are set add any of these ingredients before folding. An alternative method, to use with delicate fillings, like creme fraiche and herbs, fresh fruits or caviar; is it to roll the omelet and then slice the top open, as you would a baked potato, and then fill it.
- - 1 tablespoon finely chopped fresh herbs, like Italian parsley, basil, dill, tarragon, chives, thyme, and chervil. Use the herbs alone or in combination, like the classic combination fine herbs (equal parts parsley, chervil, chives and tarragon.) Brush the finished omelet with butter and sprinkle with additional herbs. Herbs can also be added to the omelet mixture to flavor the eggs more fully.
- - 2 to 3 tablespoons cooked vegetables like, chopped asparagus, spinach or other greens, zucchini, mushrooms, eggplant or peppers
- - 2 tablespoons diced fresh tomato or avocado
- - 2 tablespoons grated cheese, like Gruyere, Goat cheese, Cheddar, Monterey Jack, Gouda, Feta
- - 1 tablespoon currant jelly, then dust omelet with confectioner's sugar
- - 2 tablespoons chopped proscuitto or other ham, crumbled cooked bacon or other cured meat
- - 1 to 2 tablespoons chopped smoked salmon or trout, with a tablespoon sour cream, cream cheese or creme fraiche
- - 1 tablespoon honey with 1 tablespoon ricotta cheese
- - 2 to 3 tablespoons sliced apples, pears or strawberries, alone or with a complimentary cheese
COUNTRY FRENCH OMELETTE RECIPE
Our Country French Omelette Recipe is a savory breakfast that the whole family will enjoy!
Provided by Ruthie
Categories Breakfast
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven 350 degrees F.
- In a 10 inch oven proof skillet, over medium high, cook bacon 4-5 minutes or until nicely browned.
- Remove from pan; set aside.
- Remove excess grease from pan, add olive oil, potatoes, and shallot.
- Reduce to medium low and cook 7-8 minutes until tender and edges are crisp; stirring occasionally.
- Mean while; in a small bowl whisk eggs, milk, salt and pepper.
- Add bacon back into skillet and stir to combine.
- Evenly pour egg mixture over skillet and place into oven to bake approximately 8 minutes or until eggs are set.
- Slice and serve with chives and chevre goat cheese.
- Enjoy your Country French Omelette Recipe!
Nutrition Facts : Calories 319 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 216 milligrams cholesterol, Fat 16 grams fat, Fiber 3 grams fiber, Protein 18 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 537 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
COUNTRY-STYLE OMELET
Provided by Michael Symon : Food Network
Categories main-dish
Time 5m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Whisk the eggs until frothy and season with salt and pepper.
- Meanwhile, melt 1 tablespoon of the butter in a 10-inch nonstick skillet over medium heat. Add the ham and scallions and cook until the ham is browned and warmed through, then remove to a plate.
- Wipe the pan out and place it back over the heat. Add the remaining 1 tablespoon of butter and swirl around until melted, then add the eggs. Using a rubber spatula, move the outside edges of the eggs inward as they begin to set up. Continue to cook until the eggs are set and begin to get some color. Sprinkle the ham and cheese evenly over the surface of the eggs. When ready to serve, fold the omelet in half and slide out on to a plate.
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