Fruita De Mar Omelet Recipes

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ISAAC HAYES' ORGANIC VEGETABLE OMELET



Isaac Hayes' Organic Vegetable Omelet image

Provided by Food Network

Time 25m

Number Of Ingredients 16

1 tablespoon butter
1/3 cup chopped organic onion, red pepper, yellow pepper, green pepper
1/3 cup sliced organic mushrooms
1 teaspoon garlic powder
1 teaspoon sweet basil
1/4 teaspoon allspice
1/4 Chinese herb spice
1 teaspoon curry
1/2 teaspoon tarragon
1 teaspoon soy sauce
1/3 cup free-range turkey bacon (already diced, crisped, and dried)
4 organic eggs
1 tablespoon 2 percent low-fat organic milk
1/3 cubed super-sharp cheddar cheese
Sliced organic peaches (optional, for garnish)
Organic maple syrup (optional)

Steps:

  • In a medium sized non-stick skillet over medium heat, melt 1 tablespoon of butter. Saute vegetables. Add spices, Add already cooked bacon. In a small bowl, beat eggs together with milk. Pour over vegetable-bacon mixture. Let cook undisturbed for 5 seconds. Next add cheese. Push egg mixture to the center of the pan. Tilt pan to allow the uncooked eggs to run the edge of pan. Flip omelet, and let cook for 2 minutes. Divide in half and serve immediately. Isaac likes to garnish his plate with fresh organic peaches. His secret ingredient is a drizzle of maple syrup which he says adds sweetness to the eggs.
  • If you prefer a low-fat, low-cholesterol variety eliminate the egg yolks. Be sure to add herbs and seasonings to the egg whites to enhance flavor.

FRUIT SOUFFLE OMELETTE



Fruit Souffle Omelette image

I learned this recipe while in cooking school. It's light, yummy, and amazing.

Provided by Jenny Leachman

Categories     Fruit Desserts

Number Of Ingredients 8

6 Tbsp plus 1/2 teaspoon sugar
1/2 tsp ground cinnamon
2 pears, peaches etc. peeled, cored(or pitted) and thinly sliced or 1 cup berries
3 Tbsp unsalted butter
4 large eggs, seperated
1/2 tsp pure vanilla extract
1/2 tsp freshly grated lemon zest
2 tsp melted butter

Steps:

  • 1. Combine 1/2 teaspoon of sugar with the cinnamon. Place the fruit in a small bowl, and the cinnamon-sugar. Toss to combine.
  • 2. Heat 3 tablespoons butter in a small saute pan over medium heat. Add the fruit, and saute for about 5 minutes or until fruit begins to caramelize. Remove from the heat, and set aside.
  • 3. Preheat the over to 375. Using an electric mixer, beat the egg white until stiff peaks form. Using the electric mixer again, beat the egg yolks with the remaining sugar until very light, and fluffy. Fold in the vanilla, and lemon zest. When well blended, fold in the beaten egg whites.
  • 4. Pour the melted butter into a 7-inch, ovenproof omelette pan over medium heat. Place the fruit(if sliced, fan it out) into the pan and pour the batter to cover the fruit. Cook for 1 and half minutes. Place in the preheated over and bake for about 10 minutes or until omelette is puffed and golden. Remove from the oven and carefully invert into a serving plate. Dust with confectioners' sugar, and serve.

FRUTTI DI MARE



Frutti Di Mare image

Literally "fruit of the sea". This is a seafood extravaganza ladled over pasta with an immensely flavorful sauce. And it's very fast and easy.

Provided by Brian Genest

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 1h10m

Yield 8

Number Of Ingredients 16

1 tablespoon olive oil
4 cloves garlic, minced
1 ½ tablespoons crushed red pepper
1 ½ cups Chardonnay white wine
1 cup clam juice
6 cups marinara sauce
8 leaves fresh basil, coarsely chopped
1 pinch salt
1 (16 ounce) package linguine pasta
1 pound uncooked medium shrimp, peeled and deveined
⅓ pound scallops
3 whole lobster tails, shelled, cleaned, and chopped
24 medium mussels mussels, cleaned and debearded
24 medium (blank)s littleneck clams, scrubbed
1 tablespoon chopped fresh parsley, or to taste
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Pour olive oil into a large pan over medium heat. Add garlic and crushed red pepper; cook until fragrant, 30 to 40 seconds. Pour in white wine and increase heat to medium-high. Let wine reduce by half, about 8 minutes. Add clam juice and reduce heat to medium-low. Pour in marinara, basil, and salt. Let simmer to let flavors marry, about 20 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside.
  • Add shrimp, scallops, lobster, mussels, and clams to the sauce and cook until clams and mussels open, scallops are opaque, shrimp is pink, and lobster is red on the outside and opaque on the inside, 8 to 10 minutes.
  • Toss linguine in sauce until it's thick enough to coat the noodles (it will still be a relatively thin sauce), about 3 minutes.
  • Plate noodles and load up with seafood and sauce. Garnish with parsley, and serve immediately with Parmesan cheese.

Nutrition Facts : Calories 683.8 calories, Carbohydrate 75.7 g, Cholesterol 187.2 mg, Fat 14.7 g, Fiber 7.1 g, Protein 52.2 g, SaturatedFat 3.9 g, Sodium 1440.1 mg, Sugar 19 g

TORTILLA ESPANOLA (SPANISH OMELET)



Tortilla Espanola (Spanish Omelet) image

Provided by Food Network

Time 45m

Yield 8 servings

Number Of Ingredients 5

Extra-virgin olive oil
5 Idaho potatoes, peeled, thinly sliced on a mandolin, and cut in half moons
1 yellow onion, finely diced
7 eggs (use 9 eggs if the potatoes are large)
Kosher salt

Steps:

  • Heat some oil, enough to cover the potatoes, in a large saute pan over medium-low heat. Add the potatoes and cook, covered, until the potatoes are soft but not crispy, about 10 minutes.
  • While the potatoes are cooking, heat 1/4 cup olive oil in a second saute pan over medium heat. Add the onions and cook until soft and translucent, without any color, 5 to 7 minutes.
  • Once the potatoes and onions are soft, strain into a large bowl and drain off as much oil as possible. Set the oil aside for use in another dish.
  • In another large bowl, crack the eggs and whisk well. Stir in the potato and onion mixture and season with salt.
  • Heat 2 tablespoons olive oil in a nonstick fry pan over medium heat. When the oil is hot, add the potato and egg mixture, reduce the heat to medium-low, and cook until the eggs are set and the bottom is golden (use a spatula to peak underneath), 7 to 10 minutes.
  • Place a plate over the top of the fry pan large enough to cover the surface and carefully flip over the tortilla. Return the pan to the heat, add a little more oil if necessary, slide the tortilla back into the pan with the golden side facing up, and cook until the opposite side becomes golden, about 5 minutes. Flip back onto the plate, slice, and serve.

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