Overstuffed Herb Omelets Recipes

OVERSTUFFED HERB OMELETS

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.

OMELETTE WITH HERBS

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.

FRENCH HERBED OMELETTE

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

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.