Russianomelet Recipes

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RUSSIAN OMELET



Russian Omelet image

This is a recipe I came up with trying to duplicate my favorite omelet from an old local Seattle restaurant called the Steak and Eggs. I usually use leftover potatoes from Recipe #177125 and often times make this in the microwave with my microwave omelet maker.

Provided by lazyme

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6

2 large eggs, beaten
2 tablespoons water
salt and pepper
1/2 cup potato, cooked, cubed
1/2 cup sour cream
2 tablespoons green onions, sliced

Steps:

  • Beat eggs with water; season with salt and pepper. Set aside. Spray an 8-inch omelet pan or nonstick skillet with cooking spray. Heat skillet over medium heat.
  • Add potatoes to skillet. Heat until heated through. (Or microwave until heated through). Set aside.
  • Pour eggs into skillet. (Eggs should set immediately at edges). With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary.
  • Spoon potatoes over half of the omelet. Spoon sour cream over the potatoes. Sprinkle green onions over the sour cream. Cook for about 30 seconds more. Slide from pan onto plate.
  • Top omelet with a dollop of sour cream and green onions if desired.

Nutrition Facts : Calories 454.7, Fat 34.1, SaturatedFat 18.1, Cholesterol 473.6, Sodium 207.9, Carbohydrate 19.7, Fiber 2, Sugar 1.8, Protein 17.9

BAKED EGGPLANT OMELET (FROCIA 'I MULINCIANI)



Baked Eggplant Omelet (Frocia 'i Mulinciani) image

Categories     Egg     Breakfast     Brunch     Bake     Sauté     Eggplant     Winter     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 7

1 large eggplant (1 1/2 lb)
2 teaspoons fine sea salt
1 cup olive oil
8 large eggs
1/2 cup grated Pecorino Romano cheese (1 1/2 oz)
4 teaspoons tomato paste
1/4 cup water

Steps:

  • Peel eggplant and cut lengthwise into 1/8-inch-thick slices. Sprinkle sea salt over slices and arrange in 2 even stacks in a shallow dish. Put a flat dish on top of eggplant and weight with 1-lb can 2 hours.
  • Rinse salt from eggplant under running water and pat slices dry between double layers of paper towel.
  • Preheat oven to 350°F. Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat. Sauté eggplant in batches of 3 or 4 slices until golden, about 2 minutes per side. Drain as sautéed on brown paper or paper towels.
  • Pour off oil from skillet and wipe, leaving a light coating. Cover bottom of skillet with half of eggplant, overlapping slightly, and make another layer with remaining eggplant. Whisk together eggs and cheese in a bowl and stir together tomato paste and water in another bowl.
  • Heat skillet with eggplant over moderate heat until hot and pour in egg mixture, lifting edges of eggplant so eggs coat bottom of skillet. Cook omelet, uncovered, over low heat, until eggs begin to set around edge, 5 to 7 minutes. Slowly pour tomato mixture in a spiral pattern over surface of omelet, then bake in upper third of oven until eggs are set and pale golden, about 20 minutes.
  • Loosen side and bottom of omelet and slide onto a plate. Serve at room temperature with a few grindings of black pepper.

RUSSIAN OMELET



Russian Omelet image

This is a recipe I came up with trying to duplicate my favorite omelet from an old local Seattle restaurant called the Steak and Eggs that closed many years ago. I usually use leftover potatoes from the night before.

Provided by Vicki Butts (lazyme)

Categories     Eggs

Time 20m

Number Of Ingredients 6

2 large eggs, beaten
2 Tbsp water
salt and pepper
1/2 c potato, cooked and cubed
1/2 c sour cream
2 Tbsp green onions, sliced

Steps:

  • 1. Beat eggs with water; season with salt and pepper. Set aside. Spray an 8-inch omelet pan or nonstick skillet with cooking spray. Heat skillet over medium heat.
  • 2. Add potatoes to skillet. Heat until heated through. (Or microwave until heated through). Set aside.
  • 3. Pour eggs into skillet. (Eggs should set immediately at edges). With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary.
  • 4. Spoon potatoes over half of the omelet. Spoon sour cream over the potatoes. Sprinkle green onions over the sour cream. Cook for about 30 seconds more. Slide from pan onto plate.
  • 5. Top omelet with a dollop of sour cream and green onions if desired.

SUPER FLUFFY OMELET RECIPE BY TASTY



Super Fluffy Omelet Recipe by Tasty image

Here's what you need: large egg whites, large egg yolks, unsalted butter, salt, pepper, fresh chive

Provided by Pierce Abernathy

Categories     Breakfast

Time 30m

Yield 2 servings

Number Of Ingredients 6

5 large egg whites
3 large egg yolks
2 tablespoons unsalted butter, halved
salt, to taste
pepper, to taste
fresh chive, chopped, for garnish

Steps:

  • Separate the egg whites and the egg yolks in two separate bowls. You'll only need 3 yolks, so discard the other 2 or reserve for another use.
  • Whisk the egg yolks until they become homogenous and pale in color. Set aside.
  • Transfer the egg whites to a large bowl and whisk until they triple in size and become white with medium peaks.
  • Carefully fold the egg yolks into the egg whites until fully incorporated.
  • Pour the egg mixture into a medium nonstick frying pan with a lid. Cook over medium-low heat until bottom of omelet has set, about 5 minutes.
  • Lift up each side of the omelette and drop a tablespoon of butter underneath.
  • Cover the pan and cook for another 5 minutes, or until the top of the omelet has set.
  • Remove the lid and season the omelet with salt and pepper. Remove the pan from the heat.
  • Fold the omelette onto a plate and sprinkle with chives.
  • Enjoy!

Nutrition Facts : Calories 463 calories, Carbohydrate 1 gram, Fat 35 grams, Fiber 0 grams, Protein 31 grams, Sugar 1 gram

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