carol-whidbey-is
Well-known member
Does anyone have some good ones.
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ISO: ISO Looking for favorite omlet recipes
- Thread starter carol-whidbey-is
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Hi Carol, I'm not a big omelet maker, there are people here who can give you better
answers than I. When I do make an omelet, I tend to fill it with a few ingredients I have on hand, perhaps sauteed onions and bell peppers, mushrooms, tomatoes or leftover broccoli or ham, a bit of cheese...stuff like that. Welcome to the board. I lived on Whidbey Island for a few months many years ago. I hope it's still as unspoiled and lovely as it was then.
answers than I. When I do make an omelet, I tend to fill it with a few ingredients I have on hand, perhaps sauteed onions and bell peppers, mushrooms, tomatoes or leftover broccoli or ham, a bit of cheese...stuff like that. Welcome to the board. I lived on Whidbey Island for a few months many years ago. I hope it's still as unspoiled and lovely as it was then.
michael-in-phoenix
Well-known member
Welcome carol. One of my favorites is a very simple one from Jeff Smith. I'll look it up...
...and post it later today.
It's a basic bacon, potato, parmesan and green onion omelet that is just wonderful.
Michael
...and post it later today.
It's a basic bacon, potato, parmesan and green onion omelet that is just wonderful.
Michael
michael-in-phoenix
Well-known member
Here it is: REC: French Potato and Garlic Omelet
This is my all-time favorite omelet recipe.
So simple and so righteously satisfying.
Don't let the simplicity of these ingredients
fool you; everyone I've ever served this to
groans with delight. A six- or eight-egg
version is wonderful for feeding a few hungry
eaters at once, providing you have a pan
large enough to handle it. If not, make two
normal-sized ones.
From Jeff Smith:
French Potato and Garlic Omelet
1 slice of bacon, diced
2 green onions, chopped
1/2 clove garlic, crushed (I use 1 - 2 cloves)
1/2 cup cold cooked unpeeled new potatoes (I
use whatever I have around)
3 eggs, room temp
1 tbsp water
1/2 tbsp. peanut oil
1/2 tbsp. butter
salt/pepper to taste
Fresh grated parmesan or romano cheese for
garnish (I put some in the filling too!)
Saute the bacon in a small frying pan (not
your omelet pan). When the bacon is crisp,
add the green onions, garlic, and potatoes.
Cook until hot, and use the filling for the
omelet. Add salt and pepper last. Garnish
with cheese on top.
For the omelet:
Heat your omelet pan on medium high.
Whip the eggs with a table fork in a small
bowl. Add the water and whip again.
Place the oil and the butter in the pan at
the same time. When the butter stops
foaming, whip the eggs a couple of times
and pour them into the pan. When the omelet
begins to set, you may have to lift the edge
and allow the wet portion of the mixture to
run underneath.
Place the hot filling on 1/2 of the omelet
once the eggs are set to your liking. Slide
the omelet out of the pan and onto a serving
plate. Flip the half of the omelet not
covered with filling over the top of the
other half. Garnish with cheese.
ME: I always add more garlic and cheese to
the filling. Sometimes more bacon as well.
Enjoy!
Michael
This is my all-time favorite omelet recipe.
So simple and so righteously satisfying.
Don't let the simplicity of these ingredients
fool you; everyone I've ever served this to
groans with delight. A six- or eight-egg
version is wonderful for feeding a few hungry
eaters at once, providing you have a pan
large enough to handle it. If not, make two
normal-sized ones.
From Jeff Smith:
French Potato and Garlic Omelet
1 slice of bacon, diced
2 green onions, chopped
1/2 clove garlic, crushed (I use 1 - 2 cloves)
1/2 cup cold cooked unpeeled new potatoes (I
use whatever I have around)
3 eggs, room temp
1 tbsp water
1/2 tbsp. peanut oil
1/2 tbsp. butter
salt/pepper to taste
Fresh grated parmesan or romano cheese for
garnish (I put some in the filling too!)
Saute the bacon in a small frying pan (not
your omelet pan). When the bacon is crisp,
add the green onions, garlic, and potatoes.
Cook until hot, and use the filling for the
omelet. Add salt and pepper last. Garnish
with cheese on top.
For the omelet:
Heat your omelet pan on medium high.
Whip the eggs with a table fork in a small
bowl. Add the water and whip again.
Place the oil and the butter in the pan at
the same time. When the butter stops
foaming, whip the eggs a couple of times
and pour them into the pan. When the omelet
begins to set, you may have to lift the edge
and allow the wet portion of the mixture to
run underneath.
Place the hot filling on 1/2 of the omelet
once the eggs are set to your liking. Slide
the omelet out of the pan and onto a serving
plate. Flip the half of the omelet not
covered with filling over the top of the
other half. Garnish with cheese.
ME: I always add more garlic and cheese to
the filling. Sometimes more bacon as well.
Enjoy!
Michael
carol-whidbey-is
Well-known member
Thank you both this looks good Michael.
Will be trying soon.
Will be trying soon.
Looks good Michael! I find that some people like the stuffed Kitchen Sink omelets---
and at work, I have an omelet or scramble of the day every day, but people can also invent one from the pan of chopped stuff on my work table and some do choose everything.
Some simple favorites are:
Bacon, Tomato and Cheddar
A Russian, which is chopped cooked potatoes,chopped green onion and cream cheese
Italian Sausage, mushrooms and provolone
Mushrooms, red bell pepper, Swiss, sometimes meat
Greek with feta, olives, sundried tomatoes, spinach.
Lots of Mexican combos--green chilies, onion, tomato, spicy sausage?
And the old favorite - Joe's Special, a scramble with hamburger, onions,spinach, and parm.
Taco Scramble-cook off some hamburger in a skillet, add chopped onions and tortilla strips, when soft add beaten eggs, when cooked through plate and add some queso blanco or your choice.
Shrimp or crab also go very well with green onions and cream cheese.
I've also done some off the wall combinations, since some people are night workers and breakfast is their dinner--
Leftover ratatouille with feta or other cheese?
Enjoy and welcome,
Nan
and at work, I have an omelet or scramble of the day every day, but people can also invent one from the pan of chopped stuff on my work table and some do choose everything.
Some simple favorites are:
Bacon, Tomato and Cheddar
A Russian, which is chopped cooked potatoes,chopped green onion and cream cheese
Italian Sausage, mushrooms and provolone
Mushrooms, red bell pepper, Swiss, sometimes meat
Greek with feta, olives, sundried tomatoes, spinach.
Lots of Mexican combos--green chilies, onion, tomato, spicy sausage?
And the old favorite - Joe's Special, a scramble with hamburger, onions,spinach, and parm.
Taco Scramble-cook off some hamburger in a skillet, add chopped onions and tortilla strips, when soft add beaten eggs, when cooked through plate and add some queso blanco or your choice.
Shrimp or crab also go very well with green onions and cream cheese.
I've also done some off the wall combinations, since some people are night workers and breakfast is their dinner--
Leftover ratatouille with feta or other cheese?
Enjoy and welcome,
Nan
michael-in-phoenix
Well-known member
It is simple, but excellent. True comfort food, in my book.
And you're very welcome.
Michael
And you're very welcome.
Michael
Hi Carol. Yes, welcome. Some of my favorite omelets have
leftover/cooked vegetables, cheddar cheese, and cream cheese in them.
Sauteed mushrooms are good in there too. I usually end up topping mine with sour cream and/or salsa, and always leave them a little "wet" when sliding them out of the pan. I've never had a problem doing this (safety-wise), and prefer it that way than to having a dry, tough omelet.
Careful to use a hot pan to which you have added a teaspoon or so of olive oil after it gets hot. Keep pushing the center of the omelet in, so you don't end up with crispy edges (unless you lie them that way! ;o)).
There is a restaurant here that offers over 50 different fillings for their omelets... some of them are sardines (ugh), peanut butter, broccoli, cream cheese, any kind of cheese you can imagine, tuna salad, cherry sauce, blueberries, strawberry jam, and even chocolate chips. I've never eaten with anyone who got tooooo adventurous though.
Enjoy!
leftover/cooked vegetables, cheddar cheese, and cream cheese in them.
Sauteed mushrooms are good in there too. I usually end up topping mine with sour cream and/or salsa, and always leave them a little "wet" when sliding them out of the pan. I've never had a problem doing this (safety-wise), and prefer it that way than to having a dry, tough omelet.
Careful to use a hot pan to which you have added a teaspoon or so of olive oil after it gets hot. Keep pushing the center of the omelet in, so you don't end up with crispy edges (unless you lie them that way! ;o)).
There is a restaurant here that offers over 50 different fillings for their omelets... some of them are sardines (ugh), peanut butter, broccoli, cream cheese, any kind of cheese you can imagine, tuna salad, cherry sauce, blueberries, strawberry jam, and even chocolate chips. I've never eaten with anyone who got tooooo adventurous though.
Enjoy!
Welcome Carol, one of my favorites is to beat two eggs with a little Dijon mustard and tablespoon or
so of chopped chives. No filling necessary.
This is one case where you just gotta use real chives and not green onion tops.
My other favorite is a potato omelet: saute some cubed potatoes in oil and butter until they're nice and crusty. Season with S&P and toss with parsley. Use this as a filling for your omelet. You can add cheese but it's really better without it.
so of chopped chives. No filling necessary.
This is one case where you just gotta use real chives and not green onion tops.
My other favorite is a potato omelet: saute some cubed potatoes in oil and butter until they're nice and crusty. Season with S&P and toss with parsley. Use this as a filling for your omelet. You can add cheese but it's really better without it.