Vegetable Omelet In Puff Pastry Recipes

HOW TO MAKE A VEGETABLE OMELETTE

Steps:

• Beat: Whisk together the eggs and dairy until smooth (the egg yolks and whites should be completely mixed together).
• Veggies: Melt half of the butter in a large saute pan over medium heat. Add mushrooms, onion, and peppers. Cook until soft, about 5 to 7 minutes.
• Egg: Add remaining butter to the pan and allow to melt. Reduce heat to medium/low, then pour eggs over the veggies. Allow bottom of eggs to slightly set, 2 to 3 minutes. With a spatula, gently push an edge of the egg up while tilting the pan to allow the liquidy egg on top to flow underneath. Repeat this around the edge of the pan until no liquid is left.
• Cheese: When the egg is almost done cooking, sprinkle on the cheese and allow it to melt.
• Fold: Fold the omelette in half or into thirds (Pro-tip: Slide half of the omelette out of the pan and halfway onto a plate, then fold the remaining half over itself). Season with salt and pepper. Serve immediately.

VEGGIE OMELETTES (WITH TIPS ON HOW TO MAKE THE PERFECT OMELET)

Steps:

• First, we want to get your filling ready. Heat butter in a small frying pan over medium heat. Add onions and mushrooms and saute until onions become clear. Add spinach and tomatoes. When spinach has wilted, remove from heat and cover with lid or foil to keep warm.
• Crack the eggs into a mixing bowl and whisk until eggs become light yellow in color. Set aside. Pour oil into In an 8" pan (you don't want to do a smaller pan or the eggs won't cook as well) and swirl around until pan in evenly coated with oil. Put pan on the stove over medium-low heat.
• While oil is heating quickly add water, salt, and pepper to the eggs and beat vigorously until the eggs become light and airy. When the oil becomes wavy and hot, slowly pour the eggs into the pan. Once the eggs are in the pan, do not stir! Let them just sit and start to bubble up a little bit.
• When the bottom of the eggs begin to set a little bit, use heat-resistant rubber spatula to gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.
• Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
• Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left. DO NOT OVERCOOK!
• Stir cheese and toppings together and spoon down center of the omelet in a line (adding more cheese to the top if you like it extra cheesy). Quickly fold one side of the omelet over the toppings and then do the same with the other side (as if you were folding a piece of paper into thirds).. you may also just fold the omelet straight over (as if folding a piece of paper in half). You may keep the omelet in the pan until the cheese is melted (flipping over if necessary).. just be sure you don't overcook the eggs-- you don't want them to be crispy and brown!
• Top with additional toppings, hollandaise sauce (click here), salsa, sour cream.. etc...

VEGETABLE OMELET IN PUFF PASTRY

Steps:

• Preheat oven to 350°F.
• Lightly grease a large tart pan.
• Take a circular cut-out of pastry dough and lay it on the bottom of the pan so that it conforms to the pan and reaches up the sides.
• Whip together eggs and cream. Top the dough with egg/cream mixture. Add onions, spinach, peppers, zucchini, and cheese.
• Place another layer of puff pastry over the top of these ingredients and form a pouch around the filling. Bake for 30 minutes.
• In a double boiler, whip egg yolks and lemon juice until the mixture has a custard like consistency. Add salt and both peppers.
• In a separate pan, melt butter and add it slowly to the mixture, whipping constantly.
• When the pastry is removed from the oven, cover it with Hollandaise sauce and serve.

PUFFY OMELET

Steps:

• Separate the egg yolks and whites into 2 separate medium bowls. Add 1 tablespoon of water to the egg whites and, using a hand mixer, beat on medium-high speed until medium peaks form, 4 to 5 minutes.
• Season the yolks with salt and pepper and beat until smooth, thickened and slightly pale in color. Fold one-third of the egg whites into the egg yolks and thoroughly mix until there are no streaks. Add half of the Gruyere and the soda water. Pour in the remaining egg whites and gently fold to combine.
• Melt the butter in a 10-inch nonstick skillet over medium heat until it foams, then pour in the egg mixture, smoothing the top. Cover the skillet and cook until the omelet is golden brown on the bottom and you can lift the edges to peak underneath, about 5 minutes.
• Sprinkle the remaining cheese and the herbs on top, cover the skillet and cook 2 more minutes. Remove the pan from the heat and keep covered until the cheese melts, about 1 minute. Fold over and serve.

YUMMY VEGGIE OMELET

Steps:

• Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
• While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper.
• Shred the cheese into a small bowl and set it aside.
• Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them.
• Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
• Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve.