PRAWN AND CHIVE OMELETTE
Make and share this Prawn and Chive Omelette recipe from Food.com.
Provided by hectorthebat
Categories One Dish Meal
Time 12m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Break the eggs into a bowl and beat them with a large metal whisk. Season with a little salt and some freshly ground black pepper, then stir in the snipped chives. Drain the prawns in a sieve, then tip them on to some kitchen paper to soak up any excess moisture.
- Brush a small non-stick frying pan with just enough oil to lightly coat the base and place it over a medium heat. Pour the eggs into the frying pan. As the eggs begin to set, use a wooden spoon to draw the cooked egg towards the centre. Do this 5 or 6 times, working pour way around the pan. As the cooked egg is moved, the uncooked egg will run into the gaps and begin to cook.
- Scatter the prawns over the omelette and cook for a further 2-3 minutes or until the eggs are just set. Season with a little more pepper then carefully loosen the sides with a heatproof palette knife and fold the omelette over. Slide it on to a warmed plate and serve with a large, lightly dressed salad.
CHEESY CHIVE OMELET
Steps:
- In a small bowl, whisk eggs, water, salt and pepper. Stir in chives., In a small nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath., When eggs are thickened and no liquid egg remains, sprinkle cheese on one side; fold omelet in half. Cut omelet in half; slide onto plates.
Nutrition Facts : Calories 216 calories, Fat 18g fat (9g saturated fat), Cholesterol 309mg cholesterol, Sodium 392mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein.
SPINACH AND GARLIC OMELET
You can use bagged baby spinach or stemmed and washed bunch spinach for this simple omelet with Mediterranean flavors.
Provided by Martha Rose Shulman
Categories breakfast, for one, main course
Time 15m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- Wash the spinach and wilt in a frying pan over medium-high heat. The water remaining on the spinach leaves after washing will be sufficient. Drain, allow to cool and squeeze out excess water. Chop medium-fine and toss with half the garlic and salt and pepper to taste.
- Break the eggs into another bowl and beat with a fork or a whisk until they are frothy. Whisk in the remaining garlic, salt and pepper to taste and 2 to 3 teaspoons milk.
- Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- As soon as the eggs are set on the bottom, sprinkle the spinach over the middle of the egg pancake and top with the Parmesan, then jerk the pan quickly away from you then back toward you so that the omelet folds over on itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 6 grams, Sodium 411 milligrams, Sugar 1 gram, TransFat 0 grams
ANTONI POROWSKI'S FRENCH OMELET WITH CHEESE AND CHIVES
There's nothing quite like a classic omelet. On Netflix's "Queer Eye," Antoni Porowski, the food-focused member of the Fab 5, teaches the people he helps make over how to nourish themselves in an accessible way. This simple but sophisticated recipe, adapted from his cookbook, "Antoni in the Kitchen," follows in that vein. It requires few ingredients and a dextrous hand: You'll want to consider your ingredients carefully, and take care to not overmix the eggs. Keep it simple, or add mix-ins. Serve it alone, or pair it, as he suggests, with a favorite salad.
Provided by The New York Times
Categories breakfast, brunch, dinner, for one, weekday, main course
Time 10m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Whisk eggs in a medium bowl until well combined and smooth, taking care not to whip in too much air. The point is to combine the yolks and whites very well.
- In a small nonstick skillet over medium-low, heat 1 tablespoon butter until the butter has melted and just begins to foam.
- Pour in the eggs. Working quickly with one hand, gently move the pan in a circular motion over the heat (this will keep the eggs moving and evenly cooking). With your other hand, use a small rubber spatula (or chopsticks) to stir the eggs in a loose figure-eight pattern, creating small curds and scraping down the side of the skillet as you go. Continue until the eggs are mostly cooked through but just a little runny on top, 2 to 3 minutes.
- Remove the pan from the heat and sprinkle the omelet with a pinch of salt, then sprinkle the cheese down the center. Gently shake the pan so that the omelet shifts toward the side of the pan opposite the handle and up the side of the pan. The part of the omelet above the edge of the pan should fold back over on itself - use your rubber spatula to give it a hand, if it doesn't.
- Slide 1 tablespoon of butter underneath the omelet that's still in the pan. (This will help keep the omelet tender and soft - and it tastes really good.)
- Using the spatula, roll up the omelet, then flip it seam-side down onto a warm serving plate. Slide the remaining 1/2 tablespoon butter across the top, then sprinkle with a pinch each of salt and pepper and the chives. Serve hot.
PRAWN & BROCCOLI ASIAN OMELETTE
Quick, cheap and tasty, this chilli-spiked omelette can be made from storecupboard and everyday ingredients
Provided by Good Food team
Categories Dinner, Main course
Time 22m
Number Of Ingredients 8
Steps:
- Beat eggs and lemon juice together and set aside. Heat 1 tbsp of the oil in a frying pan. Add broccoli and stir-fry for 2 mins. Add prawns, chilli and garlic and cook until the broccoli is just done. Tip everything out onto a plate and give the pan a wipe.
- Heat a drop more oil in the pan. Pour in half the egg mix and swirl it around to make a thin omelette. Flip over to cook the other side, then lift onto a serving plate and keep warm. Quickly make another omelette. Add half the prawn mix to each, roll up and serve drizzled with some oyster sauce, if you like.
Nutrition Facts : Calories 386 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 2.21 milligram of sodium
JILL'S ASIAN OMELETTE
Tart up a bland omelette and make it Asian, with Jill Dupleix's recipe
Provided by Good Food team
Categories Lunch, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Crack 2 eggs into a small bowl and lightly beat in 1 tbsp rice wine, salt, pepper and 1⁄2 tsp sesame oil.
- To cook the omlette heat 1 tbsp vegetable oil in a hot wok or large frying pan over high heat, swirling it around to coat the entire surface. Pour in the beaten eggs and quickly swirl to form an even omelette. Cook for 2 to 3 minutes until the egg is firm, then lower the heat.
- To fill, arrange some prawns in the centre, top with bean sprouts and watercress and cook gently for a further 2 or 3 minutes.
- To serve loosen the edges with a knife, then gently slide the omelette onto a warm plate, folding it over. Keep it warm while you make three more omelettes. Drizzle with oyster or hoisin sauce to serve.
Nutrition Facts : Calories 472 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 45 grams protein, Sodium 3.78 milligram of sodium
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