FRIAR'S OMELET
Make and share this Friar's Omelet recipe from Food.com.
Provided by Charlotte J
Categories Breakfast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a Dutch oven, place a steamer basket over, but not touching, boiling water.
- Add apples to steamer basket.
- Cover and steam the apples for 15 to 20 minutes or until very soft.
- Remove apples to a large mixing bowl.
- Mash with a potato masher or large spoon.
- Cool 15 minutes.
- Meanwhile, in a small bowl stir together the bread crumbs and melted butter; set aside.
- Stir sugar, lemon peel, lemon juice, and egg yolks into mashed apples.
- In a medium bowl beat egg whites with an electric mixer on medium speed until stiff peaks form.
- Fold into apple mixture.
- Sprinkle 1/3 cup of the crumb mixture over the bottom of an ungreased 2-quart square baking dish or a 1 1/2-quart souffle dish.
- Spoon apple mixture evenly on top of crumbs.
- Sprinkle with remaining crumb mixture.
- Bake in a 350 degrees oven for 30 to 35 minutes for the square dish or 40 to 45 minutes for the souffle dish or until puffed and golden and a knife inserted near the center comes out clean.
- To serve, spoon warm mixture into dessert dishes.
Nutrition Facts : Calories 155.9, Fat 3.4, SaturatedFat 1.5, Cholesterol 74.6, Sodium 72.9, Carbohydrate 30.3, Fiber 2.7, Sugar 23.7, Protein 3
OMELETTE DES OIGNONS ET DES FRITES
This omelet is flavored simply with nearly charred onions and fresh chives. Alongside, serve crisp potato wedges that are boiled, then fried until golden.
Provided by Monifa Dayo
Time 1h30m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Place potatoes in a medium bowl and pour in water to cover; let soak until ready to cook.
- Pour water into a large Dutch oven or other heavy pot to fill halfway full; season generously with salt. Bring to a simmer over medium heat. Drain potatoes and add to pot; cook until fork-tender, 6-8 minutes (be careful not to overcook). Using a slotted spoon or tongs, transfer potatoes to a wire rack set inside a rimmed baking sheet and let cool and dry. Transfer potatoes to a rimmed baking sheet lined with paper towels and pat dry (for the crispiest results, you want to make sure your potatoes are completely dry before frying).
- Pour out water and dry pot. Pour in oil to come 1½" up the sides and clip thermometer onto pot. Heat oil over medium-high until thermometer registers 375°. Working in 2 batches, fry potatoes until light golden brown, 11-14 minutes per batch. Using slotted spoon or tongs, transfer pommes frites back to rack as you go; immediately season with salt (potatoes will darken as they cool).
- Crack eggs into a small bowl and beat with a fork to blend. Melt butter in a small nonstick or cast-iron skillet over medium-high. Add onion in an even layer and cook, undisturbed, until very well browned (just shy of burnt), about 5 minutes. Stir and season with salt, then cook, stirring occasionally, until all of the onion is slightly softened, about 1 minute. Reduce heat to medium and pour in eggs, swirling pan to coat bottom in an even layer. Cook until set underneath, about 1 minute. Give pan a shake to ensure nothing is sticking, then, using a spatula, flip omelet in 1 confident motion and cook on other side until set, about 1 minute. (Alternatively, cover pan with a lid and cook until eggs are just set, about 1 minute.) Working from one side of pan, fold one third of omelet over onto itself, then fold over again to create a roll.
- Slide omelet onto a plate, arranging seam side down, and top with chives. Serve with pomme frites alongside.
OMELET
This recipe is for a basic French omelet with three eggs: enough for a hearty breakfast or brunch, or a light supper for one. The key to mastering this recipe is controlling the heat so the eggs do not brown, and whisking the eggs in the skillet so they set on the exterior but remain fluffy inside. A good nonstick or well-seasoned carbon-steel skillet is central to cooking the ideal omelet, which should be tender and slightly runny. Once you've got the technique down, you can play around with your seasonings, adding minced herbs, grated cheese, diced ham or sautéed vegetables. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories breakfast, quick, weekday, weeknight, main course
Time 5m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Crack eggs into a medium bowl. Add 1 tablespoon water, and salt and pepper. Whisk with a fork until egg whites are incorporated into yolks. Mix in herbs, if using.
- Place a 8- to 9-inch skillet (preferably nonstick or seasoned carbon steel) over high heat. Melt butter until bubbling subsides.
- Pour in egg mixture and reduce heat to medium. With the back of a fork or a heatproof rubber spatula, whisk eggs around skillet until the bottom begins to set. This takes only a few seconds. Add any fillings, if using.
- Tilt skillet and either bang or flip egg over itself. Use fork or spatula if necessary to complete folding in half or thirds. Angle the skillet and a serving plate together, and flip omelet onto plate.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 12 grams, Carbohydrate 1 gram, Fat 26 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 12 grams, Sodium 383 milligrams, Sugar 1 gram, TransFat 1 gram
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