Yield 4 Number Of Ingredients 5 Steps:
Mix the cream cheese with the cilantro in a bowl, adding salt and pepper to taste. Heat one-quarter of the butter in a well-seasoned omelet pan or 8 inch non-stick frying pan over medium-high heat. When the butter is hot and bubbling, swirl it around in the pan. Just before the butter begins to brown, beat 2 of the eggs and pour into pan. Lower the heat. After 10 seconds or so, the omelet will coagulate. Push the omelet to one side of the pan with a spoon or spatula, and let the raw egg run over the cleared skillet. Repeat this one more time, then take the skillet off the heat. Dab one quarter of the herbed cream cheese along the middle of the omelet from one side to the other. Season the omelet with additional salt and pepper to taste. If it has not completely set, place the pan over medium heat for a half minute longer. When the omelet is set, slide it from the pan onto a plate so that the omelet rolls up and the herbed cream cheese runs along the length of the roll. Serve it right away. Make three more omelets the same way, making sure the pan and butter get good and hot before adding the beaten eggs. Serve each one as soon as it is cooked.
Time 15m Yield 2 Number Of Ingredients 13 Steps:
Combine eggs, milk, sunflower seeds, flax seeds, chervil, Italian herbs, garlic, salt, and pepper in a bowl and mix with a fork. Heat olive oil in a nonstick skillet over medium heat. Pour in egg mixture. Cook until egg starts to set, about 5 minutes. Sprinkle with dried basil and lay sliced Gouda cheese on top. Cut into 2 halves using a spatula. Fold each omelette in half and turn over. Cook for another minute. Serve garnished with fresh basil.
Time 15m Yield 2 servings. Number Of Ingredients 7 Steps:
In a bowl, beat eggs and seasonings. Melt butter in a skillet. Add egg mixture; cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely set, remove from the heat. Place cheese over half of the eggs. Fold in half and transfer to a warm platter.
Yield 1 serving Number Of Ingredients 11 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.
Time 7m Yield 1 serving(s) Number Of Ingredients 8 Steps:
Whip eggs with liquid, chives, salt, and pepper. Make sure all the white is fully incorporated. Melt butter over high heat in a 10" nonstick skillet coated with cooking spray. Heat until bubbly. Pour egg mixture into skillet, pulling them toward the center from each side. Remove from heat when eggs no longer run but are still quite moist. Add cheeses to top half of omlet, fold, then invert onto a plate. Let rest 1 minute before serving. Makes one omelet.
Yield Serves 2 Number Of Ingredients 5 Steps:
Melt butter in heavy large nonstick skillet over medium-high heat. Add zucchini and sauté until tender, about 3 minutes. Using slotted spoon, transfer zucchini to plate. Remove skillet from heat. Beat yolks and creamy herb cheese in small bowl to blend. Using clean dry beater, beat egg whites in medium bowl until soft peaks form. Fold yolk mixture into whites. Place same skillet over medium-high heat. When butter sizzles, pour egg mixture into skillet. Sprinkle zucchini evenly over. Cook until omelet begins to set, about 3 minutes. Sprinkle cheddar cheese over. Using large spatula, fold omelet over, forming semicircle. Cover skillet; cook until omelet puffs and is cooked through, about 3 minutes. Slide omelet onto large plate.
Time 40m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Combine first 3 ingredients in a large bowl; add parsley flakes and next 4 ingredients, mixing well. Combine eggs, water, and 1/2 teaspoon ground white pepper; stir with a wire whisk until blended. Heat a 10-inch heavy skillet over medium heat until hot enough to sizzle a drop of water. Add olive oil and butter, and rotate pan to coat bottom. Pour egg mixture into skillet. As mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Spoon cream cheese mixture in center, and fold sides over filling. Sprinkle with green onions, and serve immediately.
Time 15m Yield 4 servings Number Of Ingredients 6 Steps:
Using a fork, beat the eggs, salt and pepper in a bowl until thoroughly mixed. Stir in the herbs. Heat half the oil and butter in a 10-inch nonstick skillet over high heat. When the oil and butter are hot, add half the egg mixture. Stir continuously with a fork, shaking the pan, for about 2 minutes to create the smallest-possible curds. When most of the egg is solid, cook it without stirring for 10 seconds to create a thin skin on the underside. Roll the omelet by folding over one side and then the opposite site, and invert it onto a plate. Repeat with the remaining ingredients to make a second omelet. Cut each omelet in half.
More about “herbed cheese omelet recipes”
Time 10m Yield 2 rolled omelets, serving 2 Number Of Ingredients 5 Steps:
Break 2 eggs into a bowl and beat with a fork or a whisk until frothy. Add salt and freshly ground pepper to taste (about 1/8 teaspoon salt), and 2 teaspoons milk. Whisk half the herbs into the eggs and mix well. Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons of the olive oil. When the oil feels hot when you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. As soon as the eggs are set on the bottom, jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Tilt the pan and roll out onto a plate. Repeat with the remaining eggs and herbs, and serve.
