Herbie The Omelet Recipes

FINES HERBS OMELETTE

Steps:

• To make the Fines Herbs, combine the parsley, chervil, chives and tarragon in a small bowl and set aside.
• Break the eggs into a small bowl, and then add the milk, 2 tablespoons Fines Herbs, salt and pepper and whisk with a fork.
• Preheat an 8-inch nonstick saute pan over medium hot heat and swirl the olive oil into the pan. Pour in the egg mixture and swirl it in the pan. For a few seconds, gently stir the egg mixture with a heat resistant rubber spatula (as if you were going to make scrambled eggs) and then swirl the eggs in the pan to make a nice round appearance. Reduce the heat to avoid any color or scorching. Continue cooking for about 1 minute. The eggs will be set on the bottom, but slightly liquid on top.
• Flip the omelet, and remove it from the heat. Crumble the goat cheese over the center of the omelet and top it off with the roasted peppers. Tri-fold the omelet and plate immediately.

ASIAN OMELET

Steps:

• Beat eggs, milk and pepper slightly; set aside. Heat oil in 8-inch nonstick skillet or omelet pan over medium-high heat. Cook remaining ingredients except soy sauce in oil, stirring frequently, until vegetables are crisp-tender. Stir in soy sauce. Remove mixture from skillet; keep warm.
• Spray same skillet with cooking spray; heat over medium-high heat. Quickly pour about 1/2 cup of the egg mixture into skillet. Slide skillet back and forth rapidly over heat and, at the same time, quickly stir with a fork to spread eggs continuously over bottom of skillet as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. (Do not overcook--omelet will continue to cook after folding.)
• Spoon about 1/4 cup of the rice mixture on one side of omelet. Run spatula under unfilled side of omelet; lift over rice mixture. Tilting skillet slightly, turn omelet onto plate. Repeat with remaining egg and rice mixtures.

FRESH HERBS OMELET

Steps:

• Break 2 eggs into a bowl and beat with a fork or a whisk until frothy. Add salt and freshly ground pepper to taste (about 1/8 teaspoon salt), and 2 teaspoons milk. Whisk half the herbs into the eggs and mix well.
• Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons of the olive oil. When the oil feels hot when you hold your hand above it, pour in the eggs, scraping every last bit into the pan. 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, jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Tilt the pan and roll out onto a plate. Repeat with the remaining eggs and herbs, and serve.

HERBIE THE OMELET

Steps:

• Combine the eggs, milk, water, salt and pepper in a bowl; whisk together.
• Spray a 12-inch skillet with non-stick cooking spray; heat pan over medium-high heat. Add the oil, swirling to coat pan.
• Add egg mixture and cook until bottom is set, lifting edges of omelet and tilting skillet to allow eggs to flow beneath to cook, about 8 minutes.
• Top eggs with cheese, spinach and fresh herbs. Fold omelet in half. Continue cooking until cheese melts and spinach wilts, about 2 minutes.

HERBED EGG WHITE OMELET WITH TOMATOES

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.

HERB AND THREE CHEESE OMELET

Steps:

• Whip eggs with liquid, chives, salt, and pepper.
• Make sure all the white is fully incorporated.
• Melt butter over high heat in a 10" nonstick skillet coated with cooking spray.
• Heat until bubbly.
• Pour egg mixture into skillet, pulling them toward the center from each side.
• Remove from heat when eggs no longer run but are still quite moist.
• Add cheeses to top half of omlet, fold, then invert onto a plate.
• Let rest 1 minute before serving.
• Makes one omelet.

OVERSTUFFED HERB OMELET

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in an 8-inch oven-safe skillet. Add leeks; cook until softened and translucent, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in pepper, cumin, turmeric, and 1/4 teaspoon salt and cook until fragrant, about 1 minute. Remove from the heat.
• Whisk eggs in a large bowl. Whisk in baking powder and remaining 1/2 teaspoon salt until combined. Fold in leek mixture, parsley, cilantro, dill, lemon juice, and lemon zest.
• Add butter to the skillet and transfer to the preheated oven. Heat until melted, about 3 minutes.
• Remove skillet and swirl so butter evenly coats it. Add egg mixture. (Do not stir.)
• Return to the oven and bake until edges are set and middle is still slightly moist, 15 to 18 minutes.
• Let cool in the skillet for 10 minutes before cutting into 8 slices.

FLUFFY HARVEST OMELET

Steps:

• In a large bowl, beat egg whites until soft peaks form. Add salt; continue beating until stiff peaks form. In a small bowl, beat the egg yolks, cream, Parmesan cheese and pepper until foamy. Gently fold into the egg whites. , Melt butter in a 10-in. ovenproof skillet; pour egg mixture into skillet; cover and cook over medium-low heat for 8-10 minutes or until eggs are nearly set , Uncover; bake in a 350° oven for 5-8 minutes or until top is golden brown and eggs are set. Meanwhile, in a small saucepan, combine the tomato sauce, zucchini and mushrooms. Cook, uncovered, for 10 minutes or until zucchini is tender. , Sprinkle mozzarella cheese over omelet; fold in half and top with tomato sauce. Cut into wedges. Serve immediately.

HOWARD HELMER'S OMELET

Steps:

• Break the eggs into a glass measuring cup. Add the water, salt and pepper. Beat together with a fork until combined.
• Put the oil in a 10-inch pan with sloping sides, and set over medium-high heat. Heat until the oil starts to sizzle, swirling it around the pan.
• Pour in the egg mixture; it should set immediately at the edges. With an inverted pancake turner, carefully push the cooked portions at the edges toward the center so that uncooked portions can reach the hot pan surface. Tilt the pan, and move cooked portions as necessary.
• When the top has thickened and very little liquid egg remains visible, spread filling, if desired, along one half. With pancake turner, fold omelet in half or roll. Invert onto a plate with a quick flip of the wrist, or slide from pan onto a plate.