Fillings suggestions: Peppers, red, green, yellow, chopped or julienne; bacon / ham bits; mushrooms, sliced; baby spinach, raw; caramelized onion or raw onion, chopped
Optional fine herbs ( chervil, tarragon, parsley, chives) (a must in a true French Omelet)
Cheeses: Gruyère, Swiss, Cheddar, Feta, American, Monterey Jack, etc
Optional sauces: Classic Hollandaise, Mornay; or Salsa
All three omelets start the same.
1. Blend eggs with water (yes, water not milk) and beat with fork. Set aside. Warm plates in oven.
Flat or Italian Frittata Omelet:
1. Preheat oven to 350°F. Heat 8" pan with a little EVOO on medium high. Add filling ingredients minus cheese. Season vegetables and fillings to taste.
2. When filling is heated through, reserve some for the finishing step later (after cheese). Then pour egg & water mixture over the remainder in the pan; as it heats, lifting and allowing egg to run under filling. Using silicone spatula, part egg mixture in middle of pan as it skins under, to admit more liquid egg into the bottom center, being careful to avoid disarranging the evenly spread fillings.
3. Season eggs once they are semi firm. Add cheese to the entire top. Add the reserved fillings to garnish the top of the cheese, and add any herbs as desired.
4. Remove from heat and place pan into oven at 350F for 5 minutes until cheese is melted and eggs have “souffléd.” Loosen and slide open faced onto plate. Note, if preparing more than one serving, plated frittatas can be set aside to all go in oven at once to finish together.
1. Heat in 10-12" pan on medium heat. Sauté the desired fillings in small amount of EVOO, minus cheese. Remove to hold on warm plate.
2. Add some butter to the pan heated pan. When just foaming, add the egg and immediately lift and tilt eggs to run onto bottom to cook. Spread throughout the bottom of the pan in a thin layer of egg. Season eggs with salt to taste.
3. When egg is almost cooked, add cheese over surface. Add filling on the forward half of the eggs opposite handle of the pan. Tilting the pan so gravity helps, fold over the empty leading edge of omelet to half moon shape. Grip pan handle like an “arm wrestle” hold, and gently slide omelet onto plate as you complete the arm-wrestle move over the plate to complete the final fold–over on the plate. Serve immediately with or without sauce and any herbs. Can be held warm in the oven for a few minutes while preparing other servings.
Classic French Omelet:
1. Cook filling ingredients if desired in a little EVOO and set aside on warm plate. In this case, Scramble eggs with water and fine herbs
2. Heat 8" pan. Add butter but do not let it brown. A egg mixture to pan; immediately swirl and scramble quickly with heat resistant spatula. (you are stirring rapidly to keep eggs from cooking too quickly and as they do cook they remain very soft and custard-like.
3. As eggs form soft wet “curds,” tilt pan toward the far edge, opposite the handle, retaining round shape and leaving a shallow film of egg on the upper half of pan and thicker portion on tilted side. Allow eggs to set without browning.
4. Add the cheese and warm filling if using on forward half in the pan. When eggs are mostly dry, grip handle of the pan using arm-wrestle grip and roll omelet out of pan onto plate, using gravity toward front edge of pan. Spill/roll onto plate using same grip as for the American omelet and following through as if arm-wrestling.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (300g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 268 (62%)|
|Amt Per Serving||% DV|
|Total Fat 29.8g||40 %|
|Saturated Fat 9.3g||46 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 1269mg||390 %|
|Sodium 420mg||14 %|
|Potassium 403.3mg||11 %|
|Total Carbohydrate 2.4g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2.3g|
|Protein 37.8g||54 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 429
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