The Rachael Omelet Recipes

LAYERED ZUCCHINI AND RICOTTA OMELET CAKE

Layered Zucchini and Ricotta Omelet Cake image

Provided by Rachael Ray : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup fresh ricotta or fresh sheep's milk ricotta
1/3 to 1/2 cup whole milk
2 tablespoons finely chopped thyme leaves
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 pound small firm zucchini, shredded or finely chopped
1 red chile pepper, finely chopped or very thinly sliced
1 roasted sweet red pepper, chopped
1 small bunch scallions, whites and greens, chopped
12 eggs, lightly beaten
Small wedge Parmigiano-Reggiano, for shaving
1 cup baby arugula leaves

Steps:

In a small bowl, combine the ricotta with some milk to thin it out to a spreadable consistency and season it with thyme, salt and pepper, to taste.
Line a cake pan with plastic wrap. Choose a nonstick skillet similar in size to your cake pan.
Beat the eggs with salt and pepper, to taste. Have 2 plates on hand that are similar in size to the skillet. Heat a tablespoon of extra-virgin olive oil in the skillet over medium to medium-high heat. Add 1/3 of the zucchini, chili, sweet peppers and scallions to the pan, season with salt and pepper, to taste. Saute the mixture for a couple of minutes then add 1/3 of the eggs and brown the omelet. Cover the pan with a plate and flip the omelet over and brown on the other side. Slide the browned omelet onto another plate and repeat twice more to create 3 omelets.
Put the most appealing omelet in bottom of a cake pan, spread with half the ricotta mixture and top with another omelet, more cheese and then the third omelet. Invert onto cake plate or stand and top with arugula and shaved Parmesan. Cut into wedges and serve.

THE "RACHAEL" OMELET

The

Provided by Food Network

Categories main-dish

Time 40m

Yield 1 to 2 servings

Number Of Ingredients 11

Ingredients

1/4 cup small broccoli florets
2 tablespoons clarified butter (or 1 tablespoon olive oil and 1 tablespoon butter)
1/4 cup diced Roma tomatoes
1/4 cup diced yellow onions
1/4 cup diced green pepper
1/4 cup diced mushrooms
Kosher salt and freshly ground black pepper
3 eggs, well-beaten
1 ounce Muenster, shredded
1 ounce Cheddar, shredded
Whole wheat toast and fresh fruit, as accompaniments

Steps:

Steam the broccoli, either in a microwave or steamer, until tender and reserve.
Melt the butter in an omelet pan or small skillet over medium-high heat. Add the tomatoes, onions, peppers, and mushrooms and cook, stirring frequently until the onions soften and the tomato juices evaporate, about 5 minutes. Add the broccoli to the pan and season the vegetable mixture with salt and pepper. Pour the eggs over the vegetables. Cook until the eggs begin to set 2 to 3 minutes. Sprinkle the cheeses over the omelet. Cook until the eggs are no longer runny then fold the omelet in half. Raise the heat if the omelet is not brown. Cook for another 1 to 2 minutes, if necessary, then transfer to a plate and serve with whole-wheat toast and fresh fruit.

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