OMELET FOR A CROWD
Steps:
- Add eggs, water, salt, and herbs to blender and combine on high for 5 to10 seconds.
- Heat a 10-inch non-stick aluminum pan over medium-high heat. Once pan is hot add 1 teaspoon butter and brush around surface of pan. Using a 4 1/2-ounce ladle, place 1 ladle full of egg mixture into center of pan and stir vigorously with rubber spatula for 5 seconds. As soon as a semi-solid mass begins to form lift pan and move around until the excess liquid pours off into pan. Using your spatula move around the edge of the egg mixture to help shape into round and loosen edge. Let sit for 10 seconds without touching. Place 1/4 cup of filling onto 2/3 of surface of omelet.
- Shake pan to loosen from pan. Left up the far edge of the pan and snap it back toward you. Using your spatula, fold over 1/3 of the omelet without filling. Slide omelet onto plate and fold over so that omelet is a tri-fold. Coat with 1/2 teaspoon butter.
- Repeat process above for remaining 3 servings. Serve immediately.
CLASSIC FRENCH OMELETTE
A classic French omelette-simple yet elegant-should have a silky-smooth exterior and a custardy interior that's just barely cooked. Chef Boulud walks you through every step: from whisking, to cooking, to shaping the omelette into its iconic rolled cylinder. It may take a few tries to get it just right, but the effort is worth it!
Provided by Daniel Boulud
Categories main-dish
Time 5m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Crack eggs into a medium bowl. Use a fork to whisk until thoroughly combined, about 1 minute; stir in a pinch of salt and a few grinds of pepper. To make clarified butter: In a small saucepan, melt 8 tablespoons (1 stick) unsalted butter over medium heat and bring to a simmer, 5-7 minutes. As white foam collects on the surface, skim off with a small ladle or spoon and discard; these are the milk solids. Reduce heat to medium-low and continue skimming until the butter is clear. Pour the clarified butter through a cheesecloth-lined strainer to catch the smaller milk solids, and set aside. (Note: Clarified butter has a higher smoke point than regular butter, allowing for cooking at higher temperatures. Clarified butter can be stored in an airtight container in the refrigerator for several months.)
- Heat a 10-inch nonstick sauté pan over medium heat. Add 1 tablespoon clarified butter and swirl to coat to bottom. When the pan is hot, pour in the eggs and begin quickly and gently shaking the pan. While shaking, stir the eggs with a heatproof spatula, using small circular movements to loosen the curds and lightly scramble, about 20 seconds. The constant movement should prevent any part of the eggs from overcooking or taking on color.
- When the eggs are creamy and still only partly cooked, shake the pan to level the omelette. Turn the heat to low. Tilt the pan slightly and begin rolling the omelette: first, loosen the edge closest to the handle, then roll it toward the middle. (The cooked side should show no browning.) When the omelette is half-rolled, run the spatula around the far edge to release the eggs from the pan. Then tilt the pan more sharply and tap it firmly on the stovetop (or a cutting board) to loosen the omelette. Bang on the handle with your free hand to help the far edge begin to roll up; use the spatula as needed to tuck it toward the center of the omelette. Add butter to the pan and let it melt along the exterior of the omelette.
- Gently flip the omelette onto a plate, seam side down. Use your hands or a spatula to gently perfect the shape and tuck in any loose edges. Serve immediately.
THREE-FLAVOR SHEET PAN ROLLED OMELET
Brunch just got easier thanks to your trusty sheet pan. No matter if you like your eggs with veggies or prefer a hit of salty prosciutto, you can make omelets for multiple palates and cook them all at one time.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F.
- Line a 15-by-18-inch sheet pan with parchment paper leaving a 2-inch overhang on each of the two narrow ends. Brush with melted butter. Whisk the eggs, cream, cheese and salt in a large bowl. Pour into the prepared pan and bake until the eggs are puffed on the edges and just set, 20 to 25 minutes.
- Imagine the omelet is divided into three equal sections running lengthwise. Top one section with a layer of the spinach, another with the prosciutto and the last with the peppers; leave a little space between each section. Cover with foil and let sit 10 minutes to allow the spinach to wilt and the toppings to warm.
- Remove the foil and, using the parchment for handles, carefully transfer the omelet to a cutting board. Starting at one of the short ends, lift the parchment up and use it to help tightly roll up the omelet, pulling the parchment back as you go so it does not get caught in the roll. Using a sharp chef's knife, cut the omelet into slices and arrange on a platter.
More about "omelet for a crowd recipes"
SHEET PAN OMELETTE - CANADIAN FOOD FOCUS
From canadianfoodfocus.org
- Whisk together the eggs, milk, thyme and garlic powder in a pourable measuring cup (this makes it easier to pour into the sheet pan) or bowl.
- Scatter the peppers and ham evenly over the prepared baking sheet and then gently pour the egg mixture over.
BAKED OMELETTE - PERFECT FOR HOSTING! - JULIE'S EATS
From julieseatsandtreats.com
- In a large bowl, beat eggs with a hand mixer on medium speed for 3 minutes or until light and lemon-colored. Combine the flour, baking powder and salt in a different bowl. Gradually add eggs and mix well. Stir in cheeses and ham.
- Pour into greased 13x9 in. baking dish. Bake at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.
45+ DELICIOUS HOLIDAY EGG RECIPES FOR EVERY OCCASION
From chefsbliss.com
DENVER OMELET RECIPE - SIMPLY RECIPES
From simplyrecipes.com
EGG-FREE FRITTATA: A DELICIOUS AND VERSATILE RECIPE FOR EVERYONE
From amazingfoodanddrink.com
5 BRUNCH RECIPES TO HAVE ON HAND FOR ENTERTAINING SEASON
From timesfreepress.com
HOW TO MAKE AN OMELET (PERFECT STEP-BY-STEP RECIPE)
From thekitchn.com
BAKED WESTERN OMELET (DENVER OMELET) - THE …
From theseasonedmom.com
OMELET FOR A CROWD - ALTON BROWN
From altonbrown.com
SHEET PAN OMELET - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
OMELETTE IN A BAG - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
OMELETTE FOR A CROWD - PAULA DEEN
From pauladeen.com
OVEN BAKED OMELET RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
20 CHRISTMAS BREAKFAST IDEAS TO MAKE YOUR MORNING BRIGHT
From inmamamaggieskitchen.com
EASY SHEET PAN OMELETS - POUND DROPPER
From thepounddropper.com
EASY SHEET PAN BAKED DENVER OMELET - LADY BEHIND …
From ladybehindthecurtain.com
EASY EGG RECIPES FOR THE AIR FRYER - FORK TO SPOON
From forktospoon.com
SHEET PAN EGGS - DELICIOUS MEETS HEALTHY
From deliciousmeetshealthy.com
EASY OMELET BAKED IN THE OVEN - SOUTHERN PLATE
From southernplate.com
PERFECT OMELETTE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
OMELET RECIPE | ALTON BROWN - FOOD NETWORK
From foodnetwork.com
VEGGIE FRITTATA (WITH ANY COMBO OF VEGETABLES!) - HEALTHY …
From healthyseasonalrecipes.com
ULTIMATE OVEN BAKED OMELETTE - BITZ & GIGGLES
From bitzngiggles.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love