SCALLOPED POTATOES WITH CREME FRAICHE
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Rub the garlic all over the inside of a 3-quart baking dish, then mince it. Grease the dish with about 1/2 tablespoon butter.
- Slice the potatoes about 1/8 inch thick (a mandoline works well). Combine in a large saucepan with the minced garlic, the remaining 2 1/2 tablespoons butter, the half-and-half, creme fraiche, flour, thyme, mace, 2 1/2 teaspoons salt, and pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture thickens slightly, 1 to 2 minutes. Stir in the chives and transfer the mixture to the prepared baking dish, shaking it to distribute the potatoes evenly. Bake, uncovered, until the potatoes are fork-tender, about 1 hour 5 minutes, occasionally spooning some of the liquid over the top. Let cool 10 minutes before serving.
- You can also make the scalloped potatoes in individual ramekins; bake about 40 minutes.
EGG WHITE OMELET WITH PARMESAN AND TARRAGON
I realize that most people who avoid egg yolks, eating only the whites, are looking to conserve calories and eat healthfully. I make egg white omelets for a different reason: egg whites are a blank canvas and leave room for the flavors and textures of herbs and cheese to truly shine. Be sure to use the freshest eggs you can find, because fresh egg whites are denser and cook up heartier than thin older whites. In this omelet, the egg white takes the tarragon and Parmesan and runs with them. By the way, this omelet can easily be made without the cheese and with the addition of roasted mushrooms or cherry tomatoes. I like the "lean" egg white mingling with the rich cheese.
Provided by Alex Guarnaschelli
Categories main-dish
Time 10m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Prepare the egg whites: In a bowl, whisk the egg whites with the salt and a pinch of pepper. Whisk only enough to integrate the eggs. You don't want to whip too much air into them or make them frothy.
- Cook the omelet: Place a 6-inch nonstick skillet over medium heat and add the butter. Swirl the butter around as it melts so it coats the whole surface of the pan. When the butter is melted (but not browned), reduce the heat and pour in the egg whites. Use a fork to stir the eggs slightly, as if you were scrambling them. Then allow the eggs to cook undisturbed for 1 to 2 minutes. Sprinkle the tarragon and cheese over the eggs, and then squeeze a little juice from the lemon wedge over the top.
- Finish: Lift the handle of the pan up, tilting the pan away from you and toward the heat. Fold the edge of the omelet closest to you toward the center. Fold the other edge toward the center and tilt the pan over the center of a plate so it lands seam-side down. Butter the omelet, if desired. Serve immediately.
HERBED EGG WHITE OMELET WITH TOMATOES
Provided by Food Network Kitchen
Categories main-dish
Time 14m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Position a rack on the shelf closest to the broiler, and preheat the broiler to high heat.
- Toss the tomatoes with the vinegar, and 1 teaspoon of the olive oil. Season with salt and pepper; set aside.
- Warm a medium nonstick skillet over medium-low heat. Whisk the egg whites in a large bowl until foamy and doubled in volume; season with salt and pepper and whisk in the parsley. Add the remaining 2 teaspoons olive oil to the skillet. Pour the whites into the skillet and swirl to cover entire skillet. Cook, without stirring, until the whites are almost set and light brown on the bottom, about 3 minutes.
- Transfer the skillet under the broiler and cook until the omelet sets and begins to brown, about 30 seconds. Spoon half of the tomato salad onto half of the omelet and fold the omelet over the filling. Transfer omelet to a serving platter and scatter the remaining tomato salad on top. Serve with the baby greens on the side.
EGG WHITE OMELET ITALIANO
Forget about the traditional American cheese omelet. Try out this Italian twist using Parmesan cheese and sauteed veggies. You could enjoy this for any meal of the day and it whips up fast. Not to mention it is high in flavor and low in fat. The perfect recipe to get you in shape for bathing suit season.
Provided by Susannah Locketti
Categories main-dish
Time 20m
Yield 1 generous serving
Number Of Ingredients 10
Steps:
- Put the zucchini onto a double layer of paper towels. Cover with another double layer of paper towels and press out the excess moisture. Coat a small nonstick skillet with cooking spray and place over medium-high heat. Add the drained zucchini, onion, and mushrooms to the pan, season with salt and pepper, and cook until browned and soft, about 5 to 7 minutes. Add the tomatoes and Parmesan and place the mixture into a small bowl. Wipe the nonstick pan clean, coat again with cooking spray, and place over medium-high heat. When the pan is good and hot, add the 3 egg whites and turn the skillet to evenly coat the bottom. When just about set, add the vegetable mixture to one side of the omelet. Gently fold the other side over the vegetables to form a half moon. Carefully slide the omelet onto a heated plate. Serve immediately with a sprinkling of fresh black pepper and the parsley, if using.
BLUEBERRY OMELET
Make and share this Blueberry Omelet recipe from Food.com.
Provided by Dancer
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix eggs, water, salt, and pepper with fork.
- Heat butter in 8-inch omelet pan or frying pan over medium-high heat until just hot enough to sizzle a drop of water.
- Pour in egg mixture.
- Mixture should set at edges at once.
- With pancake turner, turn over, carefully push cooked portions at edges toward center so uncooked portions flow to bottom.
- Tilt pan as necessary so uncooked eggs can flow.
- Slide pan rapidly back and forth over heat to keep mixture in motion and sliding freely.
- While top is still moist and creamy-looking, fill with warm blueberries.
- With pancake turner, fold in half or roll, turning out onto plate with a quick flip of the wrist.
Nutrition Facts : Calories 239.5, Fat 15.9, SaturatedFat 6.8, Cholesterol 438.3, Sodium 763.6, Carbohydrate 11.3, Fiber 1.8, Sugar 8, Protein 13.2
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