COUNTRY FRESH OMELET ( INA GARTEN BACK TO BASICS)
This is from Ina Garten's 2008 book Back to Basics . Perfect for that breakfast , lunch or brunch. She writes "If you want to serve four people, double the recipe and make it in two pans." I just love how effortless her meals seem yet well put together and presented. She created this after eating a similar omelet in a cafe in Paris. Enjoy! ChefDLH
Provided by ChefDLH
Categories < 60 Mins
Time 33m
Yield 1 omelet, 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.
- Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.
- Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set.
- Slide onto a plate, divide in half, and serve hot.
- NOTE: to double per Ina ,"If you want to serve four people, double the recipe and make it in two pans.".
Nutrition Facts : Calories 427.2, Fat 30.7, SaturatedFat 10.8, Cholesterol 491.6, Sodium 292.8, Carbohydrate 17.8, Fiber 1.4, Sugar 1.2, Protein 19.4
SAUTEED WILD MUSHROOMS
Steps:
- Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
- Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.
OMELET FOR TWO
Steps:
- Preheat the oven to 350 degrees F.
- Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds.
- Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.
FINES HERBS OMELETTE
Provided by Ina Garten
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.
ONION AND FRESH HERB OMELET WITH MIXED GREENS
Make and share this Onion and Fresh Herb Omelet With Mixed Greens recipe from Food.com.
Provided by Mama2boys
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- To prepare omelet, combine the first 7 ingredients in a small bowl, stirring with a whisk.
- Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to egg mixture; stir well.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
- Add onion to pan; sauté 7 minutes or until browned.
- Add garlic; sauté 1 minute.
- Pour egg mixture over onion mixture in pan. Reduce heat, and cook 3 minutes or until set.
- Loosen omelet with a spatula, and fold in half; cook 1 minute.
- Cut omelet in half; place one half on each of 2 plates.
- To prepare salad, combine salad greens, vinegar, and oil; toss well. Arrange 1 1/2 cups greens on top of each serving; top each serving with 1 tablespoon cheese and 3/4 teaspoon almonds.
Nutrition Facts : Calories 255.6, Fat 7.9, SaturatedFat 1.7, Cholesterol 107, Sodium 458.7, Carbohydrate 31.1, Fiber 3, Sugar 9.1, Protein 15.3
COUNTRY OMELET
Provided by Jacques Pepin
Categories dinner, easy, lunch, quick, main course
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat the oil and butter in a nonstick skillet until hot but not smoking. Add the onions and potatoes and cook, covered, for about 10 minutes, stirring the mixture every 3 to 4 minutes. Arrange the tomato slices so they cover most of the surface of the potato-and-onion mixture, cover, and cook for 1 minute.
- Meanwhile, break the eggs into a bowl, add the chives, salt and pepper, and mix together with a fork. Add the egg mixture to the skillet and stir gently with the tines of the fork for about 1 minute to allow the eggs to flow between the potatoes. Then place the skillet under a hot broiler, 3 or 4 inches from the heat, and cook for about 3 minutes, until eggs are set.
- Invert onto a platter, cut into wedges and serve.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 16 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 396 milligrams, Sugar 5 grams, TransFat 0 grams
COUNTRY OMELET
Make and share this Country Omelet recipe from Food.com.
Provided by silky
Categories Breakfast
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat broiler to a moderate heat.
- In a skillet heat 1 T butter and the olive oil; add diced ham and sausages and saute for about 2 minutes over medium heat until lightly browned.
- Remove ham and sausages and reserve.
- Add potato to pan; saute until soft and golden brown.
- Combine eggs with parsley and green onion; season with salt and pepper.
- Stir in ham and sausages.
- Pour egg mixture into pan.
- Blend quickly with the potato and cook over moderate heat, shaking the pan a few times to prevent sticking.
- When the edge of the omelette starts to set, put the remaining butter on the edge of the omelette and tilt pan to let butter flow around it.
- After about 2 minutes, sprinkle omelet with grated cheese, put pan under a medium broiler to brown the top and melt the cheese.
More about "country fresh omelet ina garten back to basics recipes"
COUNTRY OMELET - BETTER HENS & GARDENS
From betterhensandgardens.com
Servings 2Estimated Reading Time 2 mins
- Preheat oven to 350 degrees F. Meanwhile, heat the olive oil in an ovenproof skillet (at least 10" diameter) over medium heat, add the bacon, and cook until browned but not crisp. Remove the bacon, add the potatoes to the skillet, cook until tender and browned, remove and set aside with the bacon.
- Mix the eggs and milk in a medium bowl, discard any fat that has accumulated in the skillet and add the butter, then turn the heat to low and add the eggs to the hot pan. Distribute the bacon, potatoes, and chives evenly over the eggs, and salt and pepper to taste.
- Put the skillet in the oven for approximately 8 minutes, or until the eggs are just set. Remove from the oven, divide in half, and serve.
BAREFOOT CONTESSA | COUNTRY FRENCH OMELET | RECIPES
From barefootcontessa.com
- Preheat the oven to 350 degrees. Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.
- Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.
- Meanwhile, in a medium bowl, beat the eggs, milk, ½ teaspoon salt, and ¼ teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.
BAREFOOT CONTESSA BACK TO BASICS: FABULOUS FLAVOR FROM …
From amazon.com
Reviews 2.2KFormat HardcoverAuthor Ina Garten
10 BEST INA GARTEN BREAKFAST RECIPES | YUMMLY
From yummly.com
BAREFOOT CONTESSA BACK TO BASICS | COOKBOOKS
From barefootcontessa.com
10 BEST INA GARTEN BRUNCH RECIPES | YUMMLY
From yummly.com
BAREFOOT CONTESSA BACK TO BASICS: FABULOUS FLAVOR FROM SIMPLE
From ebay.com
5/5 (95)
BAREFOOT CONTESSA BACK TO BASICS FABULOUS FLAVOR INA GARTEN
From ebay.com
5/5 (95)
BAREFOOT CONTESSA (EN-US)
From barefootcontessa.com
BAREFOOT CONTESSA: BACK TO BASICS - DIRECTV
From
COOK LIKE A PRO: ONLY ORANGES - FOOD NETWORK
From foodnetwork.com
BAREFOOT CONTESSA | FRENCH APPLE TART | RECIPES
From barefootcontessa.com
19 | BAREFOOT CONTESSA: MODERN COMFORT FOOD | FOOD NETWORK
From foodnetwork.com
BAREFOOT CONTESSA: BACK TO BASICS RECIPES - FOOD NETWORK
From foodnetwork.com
BAREFOOT CONTESSA | BREAKFAST
From barefootcontessa.com
BAREFOOT CONTESSA | RECIPES MAIN PAGE
From barefootcontessa.com
You'll also love