SOUFFLE OMELET WITH BRIE MUSHROOMS AND ONIONS
This is a puffy omelet with creamy brie cheese. Nice for a brunch!The picture I have here is made with half the ingredients.
Provided by Rita1652
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Beat egg yolks until thick and light in color.
- Add cream, salt, pepper, and parsley.
- Beat egg whites till they form peaks then fold into yolk mixture and gentle toss in mushrooms and onions.
- Pour into a hot buttered cast iron pan.
- Cook slowly until omelet puffs up and is firm on the bottom.
- Place into a preheated oven 350 degrees for about 3 minutes then sprinkle brie on top and bake for 2 more minutes.
- Fold omelet in half and serve.
ROASTED ASPARAGUS, MUSHROOMS AND ONIONS
One of our favorite ways to make asparagus. We love all of the ingredients and this is great for company because you can make it up ahead of time and just pop in the oven when ready. This can easily be scaled down from 12 servings. From epicurious.com.
Provided by lazyme
Categories Onions
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 425ºF.
- Line two 15 1/2x10 1/2-inch rimmed baking sheets with foil.
- Gently toss all ingredients in a large bowl until vegetables are coated with oil.
- Spread evenly on baking sheets.
- Roast 20 to 25 minutes stirring once until vegetables are slightly charred and tender.
- If preparing the asparagus and onion ahead, store them in a plastic bag large enough to accommodate the rest of the ingredients so you won't have to dirty a bowl.
SOUFFLE OMELET (PUFFY OMELET)
This Omelet is very light and fluffy. Fill it with any of your favorite fillers. Makes a very attractive presentation. Keep in mind that, although this dish looks very big, it is not as filling as you might think because it is such a light omelet.
Provided by Karen From Colorado
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Beat egg whites until frothy.
- Add water and salt; continue beating about a minute or until stiff peaks form.
- Beat yolks at high speed of electric mixer until thick and lemon colored (about 5 minutes).
- Fold yolks into whites.
- Heat butter in a 10 inch skillet with an oven proof handle.
- Pour in egg mixture, mounding it a little higher on the sides.
- Cook over low heat for 8 to 10 minutes or until eggs are puffed and set and the bottom is golden brown.
- Place skillet in a 325 degree (163 celcius) oven; bake for 10 minutes or until a knife inserted in the middle comes out clean.
- Make a shallow cut off center of the omelet.
- Place your fillers on the larger half of the omelet.
- Fold the smaller half over the fillers.
- Slip omelet onto a warmed plate.
Nutrition Facts : Calories 183.8, Fat 14, SaturatedFat 6.6, Cholesterol 392.9, Sodium 456.1, Carbohydrate 1.6, Sugar 0.6, Protein 12.1
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