Horta Omelet Or Scramble Recipes

PERFECT OMELET

Steps:

• Beat the eggs: Soak 3 large eggs for 5 minutes in hot-not scalding-tap water. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be. Crack the eggs into a small bowl or large bowl-shaped coffee mug. Season with a pinch of fine salt. Beat the eggs gently with a fork.
• TIP: I prefer a fork to a whisk for omelets because I don't want to work air into the eggs: Air bubbles are insulators and can slow down cooking if you're not careful.
• Heat the pan: Heat a 10-inch nonstick saute pan over medium to high heat for 2 to 3 minutes. Add 1 teaspoon room-temperature unsalted butter. Once melted, spread the butter around the pan with a basting brush to ensure coverage.
• TIP: Heat your pan empty for a few minutes before adding the butter: Even a nonstick surface is pocked with microscopic pores that eggs can fill and grab hold of. Heat expands the metal, squeezing these openings shut.
• Add the eggs: Pour the eggs into the center of the pan and stir vigorously with a silicone spatula for 5 seconds. (Actually, it's not so much a matter of stirring with the spatula as holding the spatula relatively still and moving the pan around to stir the eggs.)
• Let them cook: As soon as curds begin to form (that's the stuff that looks like scrambled eggs), lift the pan and tilt it around until the excess liquid pours off the top of the curds and into the pan. Then use the spatula to shape the edge and make sure the omelet isn't sticking. Move the spatula around the edge of the egg mixture to help shape it into a round and loosen the edge. Then walk away. That's right-let that omelet sit unaccosted for 10 long seconds so it can develop a proper outer crust. Don't worry: Your patience will be rewarded.
• Finish the omelet: Time for the "jiggle" step: Simply shake the pan gently to make sure the omelet is indeed free of the pan. Lift up the far edge of the pan and snap it back toward you. Then use the spatula to fold over the one-third facing you.
• Change your grip on the pan handle from an overhand to an underhand and move to the plate, which you might want to lube with just a brief brushing of butter to make sure things don't bind up in transit. Slide the one-third farthest from you onto the plate and then ease the fold over. Imagine that you're making a tri-fold wallet out of eggs-because that's exactly what you're doing. And just ease the pan over. There, that wasn't so hard.

SCRAMBLED OMELETTE

Steps:

• Using a lightly greased pan, fry bacon pieces and onion to taste.
• Add remaining ingredients and fry over low heat until light and fluffy.

SCRAMBLED EGG OMELET

Steps:

• Combine eggs, salt, cayenne, parsley, marjoram, thyme, and white Cheddar cheese in a small bowl and beat with a fork until combined.
• Heat oil in a small, nonstick pan over medium heat. Pour the egg mixture into the hot pan and use a rubber spatula to begin scrambling the eggs, moving constantly and scraping the sides of the pan as needed. Reduce heat to low when eggs start to come together. Continue cooking, stirring slowly but constantly, until you have achieved very wet, soft scrambled eggs. Turn off the heat.
• Tilt the pan toward you and push all the eggs together at the bottom edge of the pan. Go around the edges with your spatula, tucking in and smoothing out the edges, as you form the eggs into an omelet that is no longer wet, but still moist. The curve of the pan will help the shaping.
• Turn the heat back to medium to help form a skin on the surface of the omelet, about 15 seconds. Remove from heat and carefully flop over onto a warm plate. Serve immediately.

OMELET SCRAMBLE

Steps:

• Crack all 4 eggs into a bowl.
• Add the milk, salt and pepper to the eggs and whisk. Set aside.
• Sauté mushrooms in a bit of butter for 2 or 3 minutes.
• Add the shredded cheese, bacon crumbles and sauteed mushrooms to the egg mixture and mix.
• Pour egg mixture into a pan at medium-high heat and cook eggs, scrambling constantly, until no liquid is visible.
• Top with additional cheese and parsley if desired.

GREEK VEGGIE OMELET

Steps:

• Whisk together eggs, milk and salt. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; saute mushrooms and onion until golden brown, 5-6 minutes. Stir in spinach until wilted; remove from pan., In same pan, heat remaining oil over medium-low heat. Pour in egg mixture. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetables on 1 side; sprinkle with cheese and olives. Fold to close; cut in half to serve. Sprinkle with pepper.

OMELET WITH SOUR CREAM AND CAVIAR

Steps:

• In a bowl mix eggs with salt, pepper and dill. In a hot non-stick omelet pan melt butter, add egg mixture and make omelet. Slide omelet from pan to a serving plate. Dollop sour cream and salmon roe on top. Garnish with whole chives.

HORTA OMELET OR SCRAMBLE

Steps:

• Heat oil over med heat, add garlic & stir until fot. Add greens & stir until soft. Evenly distribute your greens on the bottom of the skillet & then sprinkle w/ feta. Pour eggs over top & cook until eggs are just as you like them. (You can cover with a lid to hasten the cooking time) Top w/olive & sprinkle with a tiny bit of salt. Serve w/lemon wedges.