Overstuffed Herb Omelet Recipes

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OVERSTUFFED HERB OMELETS



Overstuffed Herb Omelets image

This overstuffed herb omelet brunch dish could completely be termed "green eggs." There's no ham but with the leeks and herbs, you won't even miss it!

Provided by Kaleb

Categories     Breakfast

Time 40m

Number Of Ingredients 15

3 tbsp butter
3 tbsp olive oil
1 leek (cleaned, trimmed, and thinly sliced)
2 cloves garlic (minced)
1 ¾ tsp salt
¾ tsp pepper
¾ tsp cumin
½ tsp turmeric
2 cups flat-leaf parsley
1 ½ cups cilantro
¾ cup dill
2 tsp lemon zest
2 tbsp lemon juice
7 eggs
1 tsp baking powder

Steps:

  • Preheat oven to 375°F.
  • Heat the olive oil in a skillet. Sauté the leeks until softened and translucent, about 5 minutes. Add the minced garlic and sauté until fragrant, about 30 seconds. Sprinkle in the salt, pepper, cumin, and turmeric. Stir into the oil to bloom the spices, about one minute. Remove from the heat and set aside to cool.
  • Pulse the parsley, cilantro, dill, lemon zest, and lemon juice in a large food processor or by hand until coarse, approximately ten pulses.
  • In a large bowl, whisk the eggs until smooth. Fold in the prepared herbs and leeks. Add the baking powder, whisking to incorporate.
  • Place an 8-inch heatproof skillet in the oven with the butter. Once melted, swirl the butter around the skillet to evenly coat. Add the egg mixture to the skillet.
  • Bake until the edges are set, and the middle just slightly moves, about 18-22 minutes.
  • Remove from the oven and cool in the skillet 10 minutes before serving.

Nutrition Facts : ServingSize 1 serving, Calories 174 kcal, Carbohydrate 6.4 g, Protein 7.2 g, Fat 14.2 g, SaturatedFat 4.9 g, Cholesterol 174.2 mg, Sodium 593.9 mg, Fiber 1.6 g, Sugar 0.8 g

OVERSTUFFED HERB OMELET



Overstuffed Herb Omelet image

Loaded with almost 2 cups of freshly chopped herbs, this overstuffed breakfast omelet is lovely for breakfast or brunch. Garnish with crumbled feta or goat cheese.

Provided by Kaleb

Categories     Omelets

Time 55m

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil
1 ½ cups thinly sliced leeks
2 cloves garlic, minced
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon ground turmeric
¾ teaspoon kosher salt, divided
7 large eggs
1 teaspoon baking powder
½ cup chopped fresh Italian parsley
⅓ cup chopped fresh cilantro
3 tablespoons chopped fresh dill
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons butter

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.

Nutrition Facts : Calories 238.5 calories, Carbohydrate 8.2 g, Cholesterol 340.8 mg, Fat 18.1 g, Fiber 1.3 g, Protein 12.2 g, SaturatedFat 6.9 g, Sodium 660.7 mg

FRENCH HERBED OMELETTE



French Herbed Omelette image

Make and share this French Herbed Omelette recipe from Food.com.

Provided by Polar Bear

Categories     Breakfast

Time 32m

Yield 4 serving(s)

Number Of Ingredients 7

10 large eggs
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
1/4 cup parsley
1/4 cup tarragon or 1/4 cup chives (use a combination)
2 teaspoons canola oil
2 teaspoons unsalted butter

Steps:

  • Beat the eggs, pepper and salt in a bowl.
  • Stir in the herbs.
  • Heat 1 teaspoon each of the oil and butter in a nonstick frying pan over high heat.
  • When the oil and butter are hot, add half the egg mixture.
  • Stir it continuously with a fork while shaking the pan for about 2 minutes to create small curds.
  • When most of the mixture is solid, cook it without stirring for 10 seconds to create a thin``skin´´ on the underside of the mixture, binding it together.
  • Roll the omelet by bringing together 2 opposite edges.
  • Invert in a plate.
  • Repeat process using remainder of ingredients to create a second omelette.
  • Serve immediately, half an omelet per person.

FINES HERBS OMELETTE



Fines Herbs Omelette image

Provided by Ina Garten

Yield 1 serving

Number Of Ingredients 11

1/2 tablespoon medium chopped fresh Italian parsley
1/2 tablespoon medium chopped fresh chervil
3/4 tablespoon thin sliced fresh chives
1/2 teaspoon thin sliced fresh tarragon
2 extra-large eggs
2 tablespoons milk
Pinch kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 ounces plain goat cheese
2 ounces roasted red peppers, julienned

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.

OMELETTE WITH HERBS



Omelette With Herbs image

A great way to use garden herbs. This is adaptable to whatever herbs you have in your garden. When I made it mostly chives and tarragon because that is what I had the most of, but I think this will be good with oregano or other fresh herbs too. The original recipe didn't use any cheese, but I added two slices of deli Swiss cheese (about 1/4 cup). Recipe source: Bon Appetit (Bon Appetit 1991)

Provided by ellie_

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

6 eggs
4 teaspoons water
salt
pepper
2 teaspoons parsley, chopped
2 teaspoons chives, chopped
2 teaspoons tarragon, chopped
2 teaspoons thyme, chopped
4 teaspoons butter
2 slices swiss cheese, torn in pieces (1/4 cup shredded cheese)
chives, to garnish (optional)

Steps:

  • In a medium bowl whisk eggs and water together and then season with salt and pepper.
  • Stir in herbs (parsley - thyme or your favorites).
  • *Note: In the original directions, an omlet pan was used using only half of the egg mixture and half of the butter at a time -- making two complete omlets seperately, rather than the way I indicated in the direction below.
  • In a skillet, melt the butter over medium high heat and add the egg mixture to pan.
  • If using cheese, add cheese on top of eggs.
  • Let eggs set around edges and then lift edges and tilt pan, so uncooked eggs will go under the cooked eggs.
  • Cook until eggs are almost set (1 -2 minutes) and then using a spatula, roll 1/3 of omlet to center.
  • Tilt pan and slide omlet onto plate.
  • Garnish with chives, if desired.

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