Chef Flowers Simple Sunday Brunch Omelette Recipes

Steps:

• Place the eggs in a pouring bowl beat using a whisk or electric blender, then add parsley & mint.
• Spray olive oil on the non stick pan.
• Place pan on the stove top, heat on a medium to low heat.
• Pour 1/4 mixture of eggs on pan. (the eggs should cover the entire pan).
• Add 1/4 of onion, bacon and cheese on half a side of the eggs.
• Cook until the egg is slightly brown.
• Flip half of the cooked eggs and press down lightly (be careful as some of the mixture oozes out).
• Cook for about 2 minutes.
• Serve.

Steps:

• Whisk eggs, salt, and water together in a mixing bowl. Whisk until mixture is very liquid and whites are completely blended in, 1 or 2 minutes.
• Heat 1 1/2 tablespoons butter in a 9- or 10-inch non-stick skillet over medium-high heat. As soon as butter melts and before it starts to sizzle, pour in the whisked eggs. Stir in a circular pattern with a heat-proof spatula, lifting and "scrambling" eggs, shaking pan to keep leveling out the mixture, and scraping down the sides. Continue stirring until shaking the pan no longer levels the eggs.
• Reduce heat to low. Using the spatula, smooth the surface of the eggs to move runny eggs to less runny spots, working toward an even thickness. As soon as surface is wet but not runny, remove from heat.
• Starting at the handle side of the pan, use the spatula to begin rolling the omelette into a cylinder shape, about 3 rolls until omelette is about 2 inches from opposite side of pan. Use spatula to fold the last flap of egg over the top of the cylinder leaving the seam side up. Add cubes of the remaining 1/2 tablespoon butter to pan. Gently push the butter as it melts under the omelette.
• Slide omelette to edge of pan. Flip onto a plate with the seam side down. Even out the shape, if necessary. You can tuck in the ends, if you like. Brush surface with a bit more butter. Dust with cayenne pepper.

Steps:

• Heat oven to 325.
• Melt butter in 8x8x2" square baking dish in oven. Tilt dish to coat bottom.
• Beat eggs, sour cream, milk, and salt until blended. Stir in onions and pour into dish.
• Bake about 25 minutes or until eggs are set in center but still moinst.

Steps:

• Use a fork to beat together the eggs, milk, salt and pepper in a medium bowl until blended but not foamy.
• Melt the butter over medium-high heat in a medium non-stick skillet.
• Swirl the butter around in the pan until it stops foaming.
• Pour in the eggs and reduce the heat to medium.
• As the mixture sets, lift the edges of the egg with a spatula and tilt the skillet so uncooked egg flows underneath. Do not stir.
• Continue cooking until the omelet is moist but not runny, about 3 minutes.
• If making a filled omelet, top it with your choice of filling.
• Use a large spatula to loosen the edge of the omelet and fold it in half.
• Slide it onto a plate, top with a few spoonfuls of salsa, if using, and serve.

Steps:

• Place the potatoes in a saucepan, cover with salted water and cook 10 minutes, or until barely done.
• Drain well.
• Melt the butter in a large skillet with flameproof handle.
• Saute the onion in skillet until tender.
• Add the potatoes and ham and cook 3 minutes.
• Combine the eggs, salt, pepper, milk, and parsley, and pour over potato mixture.
• Cook over high heat, stirring with a fork until all mixture starts to coagulate.
• Cook until underside is browned.
• Sprinkle with the mushrooms and cheese and place under a preheated broiler to melt the cheese.

Steps:

• Place potatoes in a sauce pan and cover with water and a dash of salt.
• Bring to a boil and cook for 10 minutes after reaching the boiling point.
• Drain and set aside.
• Cook the bacon in a large skillet.
• Remove the bacon and set aside.
• Fry the drained potatoes in the bacon grease for about 5 minutes.
• Add the mushrooms, peas, bacon, parsley and chives to the potatoes.
• Saute the mixture a few minutes.
• Meanwhile beat the eggs in a medium bowl with milk.
• Add salt and pepper.
• Add the egg mixture to the potato mixture.
• Cook slowly and lift the cooked egg portions occasionally to allow the uncooked egg portions to reach the bottom of the pan.
• When the eggs are completely set and cooked throughout, turn upside down onto serving platter.
• Slice into 4 wedges and serve.