Omelette With Pancetta Chive And English Cheddar Recipes

CHEDDAR AND CHIVE OMELET

Steps:

• Whisk eggs, chives, salt, and pepper together in medium bowl.
• Heat butter in large non-stick skillet.
• Pour in egg mixture and cook over medium heat until almost set, lifting sides to let uncooked egg run under.
• Sprinkle omelet with cheddar cheese.
• Run omelet under hot broiler just until cheese is melted, bubbling, and just beginning to brown.
• Cut into 4-6 servings and serve immediately.

OMELETTE WITH PANCETTA, CHIVE AND ENGLISH CHEDDAR

Steps:

• Put a medium/large frying pan on a low to medium heat.
• Add a drizzle of olive oil and then a small knob of butter. Add the shallots and stir for a minute until slightly soft.Then add the garlic and finally the pancetta.Turn the heat to low.
• Beat 2 eggs in a mixing bowl with a whisk and add the single cream, pepper, salt and chives. Whisk in the cream cheese.
• Grate in the cheddar and mix with the whisk.
• Cut the mozerella into medium pieces and add to the egg mix.
• Take the pan off the heat and add the contents to the egg mix. Mix until combined.
• Put the frying pan used for earlier in the recipe back onto a medium heat and pour in the egg mix.
• Cook until the bottom of the omlette is golden brown, make sure you use a spatula to release the omlette's edges from the pan to prevent burning the sides of the egg mixture.
• Put the frying pan into a preheated oven, set at 250 degrees *C and cook until the omlette is puffed and starting to turn golden brown.
• Top the cooked omlette with small slices of mozerella and cook until the cheese is melted.
• Take out of the oven and serve immediately.

ANTONI POROWSKI'S FRENCH OMELET WITH CHEESE AND CHIVES

Steps:

• Whisk eggs in a medium bowl until well combined and smooth, taking care not to whip in too much air. The point is to combine the yolks and whites very well.
• In a small nonstick skillet over medium-low, heat 1 tablespoon butter until the butter has melted and just begins to foam.
• Pour in the eggs. Working quickly with one hand, gently move the pan in a circular motion over the heat (this will keep the eggs moving and evenly cooking). With your other hand, use a small rubber spatula (or chopsticks) to stir the eggs in a loose figure-eight pattern, creating small curds and scraping down the side of the skillet as you go. Continue until the eggs are mostly cooked through but just a little runny on top, 2 to 3 minutes.
• Remove the pan from the heat and sprinkle the omelet with a pinch of salt, then sprinkle the cheese down the center. Gently shake the pan so that the omelet shifts toward the side of the pan opposite the handle and up the side of the pan. The part of the omelet above the edge of the pan should fold back over on itself - use your rubber spatula to give it a hand, if it doesn't.
• Slide 1 tablespoon of butter underneath the omelet that's still in the pan. (This will help keep the omelet tender and soft - and it tastes really good.)
• Using the spatula, roll up the omelet, then flip it seam-side down onto a warm serving plate. Slide the remaining 1/2 tablespoon butter across the top, then sprinkle with a pinch each of salt and pepper and the chives. Serve hot.