HAM AND MUSHROOM FRENCH ROLLED OMELET
Provided by Anne Burrell
Categories main-dish
Time 20m
Yield 1 to 2 servings
Number Of Ingredients 8
Steps:
- Whisk the eggs together with a splash of cool water in a medium bowl until light and fluffy. Season with a pinch of salt. Set aside.
- Add olive oil to lightly coat a medium nonstick pan over medium-high heat. Add the ham and cook until it begins to brown on all sides, about 4 minutes. Remove the ham from the pan and set aside. Add the mushrooms to the pan in an even layer; season with a pinch of salt. Cook until they begin to brown and wilt slightly, 2 to 3 minutes on each side. Remove the mushrooms from the pan. Wipe the pan down with a paper towel. Return the pan to medium heat and add olive oil to coat. Add the eggs and cook until just set, frequently moving the edges from the pan with a rubber spatula. Sprinkle with some of the fontina and Gruyere, then add the ham and mushrooms and another layer of the cheeses. Roll the omelet to the opposite side of the pan, tilting as you go and roll onto a plate. Garnish with chives. Serve!
HAM AND CHEESE OMELETTE
So easy and so good. I usually saute the ham before adding it to the omelette so it gets crispy and more flavorful.
Provided by Eli
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 20m
Yield 1
Number Of Ingredients 7
Steps:
- Heat oil in a skillet over medium heat. Add ham and cook until browned and crispy, stirring frequently, about 7 minutes.
- Beat eggs with 1 teaspoon chives, salt, and pepper in a small bowl and add to skillet, tilting skillet to distribute egg evenly on bottom of skillet. Cook until omelette has set at the edges. Sprinkle Cheddar cheese on top and fold omelette in half. Flip and cook until egg is entirely set and cheese inside has melted, 30 seconds to 1 minute. Slide onto a plate and sprinkle with remaining 1 teaspoon chives.
Nutrition Facts : Calories 530.8 calories, Carbohydrate 6.1 g, Cholesterol 427.4 mg, Fat 38.9 g, Fiber 1.8 g, Protein 38.4 g, SaturatedFat 14.7 g, Sodium 2379.7 mg, Sugar 0.9 g
FRENCH OMELET
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Combine the eggs, milk, salt, and pepper in a medium bowl and mix very well with a fork or a whisk.
- Set a plate by the stove. Heat a small (about 6 inches) seasoned omelet pan or non-stick skillet over medium-high heat. When the pan is warm, add the butter (it should sizzle gently). Swirl the pan to distribute the butter as it melts. When the butter stops sizzling and the foam subsides add the eggs. Pause to let the eggs heat slightly and then stir vigorously, with a heatproof spatula, making sure you include the sides of the egg mixture occasionally so the omelet cooks evenly. Once the eggs are just set, bang the pan gently on the burner to release the omelet from the pan. Check to see that it is not sticking to the sides or bottom of the pan, if so release the omelet with a heat proof spatula. Hold the pan at a 45-degree angle to the stove and carefully fold the omelet like a business letter. Cook just until the desired degree of doneness lifting the pan or reducing the heat to prevent browning. (A classic omelet doesn't have any browning on it.) Transfer to a warm plate and serve.
- Omelet Filling Suggestions: There are many omelet fillings, both raw and cooked, sweet and savory. Here is a starting point, but feel free to improvise. Once the eggs are set add any of these ingredients before folding. An alternative method, to use with delicate fillings, like creme fraiche and herbs, fresh fruits or caviar; is it to roll the omelet and then slice the top open, as you would a baked potato, and then fill it.
- - 1 tablespoon finely chopped fresh herbs, like Italian parsley, basil, dill, tarragon, chives, thyme, and chervil. Use the herbs alone or in combination, like the classic combination fine herbs (equal parts parsley, chervil, chives and tarragon.) Brush the finished omelet with butter and sprinkle with additional herbs. Herbs can also be added to the omelet mixture to flavor the eggs more fully.
- - 2 to 3 tablespoons cooked vegetables like, chopped asparagus, spinach or other greens, zucchini, mushrooms, eggplant or peppers
- - 2 tablespoons diced fresh tomato or avocado
- - 2 tablespoons grated cheese, like Gruyere, Goat cheese, Cheddar, Monterey Jack, Gouda, Feta
- - 1 tablespoon currant jelly, then dust omelet with confectioner's sugar
- - 2 tablespoons chopped proscuitto or other ham, crumbled cooked bacon or other cured meat
- - 1 to 2 tablespoons chopped smoked salmon or trout, with a tablespoon sour cream, cream cheese or creme fraiche
- - 1 tablespoon honey with 1 tablespoon ricotta cheese
- - 2 to 3 tablespoons sliced apples, pears or strawberries, alone or with a complimentary cheese
DELUXE HAM OMELET
Steps:
- In a large nonstick skillet, heat oil over medium-high heat. Whisk the eggs, cream, chives, garlic salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon the ham, green pepper, tomato and mushrooms over one side; on one side and sprinkle with cheeses; fold other side over filling. Invert omelet onto a plate to serve.
Nutrition Facts : Calories 303 calories, Fat 22g fat (7g saturated fat), Cholesterol 356mg cholesterol, Sodium 1080mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.
MUSHROOM OMELET WITH CHIVES
Mushrooms are the most versatile of ingredients, with a meaty texture and a rich, deep flavor ideal for vegetarian dishes. When raw, they're elegant and delicious; when cooked, they become substantial. They are as welcome in a classic French omelet as they are in an Asian stir-fry. Mushrooms also are a nutritional bargain. Two ounces of sliced white mushrooms - about a cup - contain only 15 calories, and they are among the best dietary sources of B vitamins. Best of all, there are just so many mushroom dishes to try. This savory omelet is great for dinner or for brunch. If I'm making it for two, I make one large omelet in a 10-inch pan. It's just as easy as making two individual omelets, and both servings are ready at the same time.
Provided by Martha Rose Shulman
Categories breakfast, easy, quick, main course, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Trim off the ends of the mushrooms, and cut into thick slices. Heat a large, heavy frying pan over medium-high heat, and add 1 tablespoon of the olive oil. Add the shallot, and cook, stirring, until it begins to soften, two or three minutes. Add the mushrooms, and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add salt to taste and the garlic, and cook, stirring often, until the mushrooms are tender, about five minutes. Stir in the parsley, season to taste with salt and pepper, and remove from the heat.
- If making individual omelets: Heat an 8-inch nonstick omelet pan over medium-high heat. Break 2 eggs into a bowl, and beat with a fork or a whisk until frothy. Add salt and freshly ground pepper to taste, and 2 teaspoons milk. Whisk in half the chives. Add 2 teaspoons of the olive oil to the pan. When the pan feels hot as you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Tilt the pan to distribute the eggs evenly over the surface. Tilt it slightly again, and gently shake with one hand while lifting up the edges of the omelet with the spatula in your other hand so as to let the eggs run underneath during the first few minutes of cooking. Spread half the mushrooms down the middle of the eggs. Top with half the cheese. As soon as the eggs are set on the bottom (the top will still be runny), jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Shake in the pan for another minute if you don't like the omelet soft on the inside; for a moist omelet, tilt the pan at once and roll out onto a plate. Keep warm in a low oven while you repeat with the remaining eggs and herbs, and serve.
- If making 1 large omelet, heat a 10-inch nonstick pan over medium-high heat. Beat all 4 eggs in a bowl with the milk, salt and pepper, and the chives. Heat the remaining tablespoon of olive oil in the pan, and follow the instructions for the 2-egg omelet, pouring all of the eggs into the pan. The eggs will take longer to set, and you may want to flip the omelet in the pan again after it's rolled, if the middle seems too runny. Roll the finished omelet onto a platter, or cut in half in the pan, and serve.
- Add 2 teaspoons of the olive oil to the pan. When the pan feels hot as you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Tilt the pan to distribute the eggs evenly over the surface. Tilt it slightly again, and gently shake with one hand while lifting up the edges of the omelet with the spatula in your other hand so as to let the eggs run underneath during the first few minutes of cooking.
- Spread half the mushrooms down the middle of the eggs. Top with half the cheese. As soon as the eggs are set on the bottom (the top will still be runny), jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Shake in the pan for another minute if you don't like the omelet soft on the inside; for a moist omelet, tilt the pan at once and roll out onto a plate. Keep warm in a low oven while you repeat with the remaining eggs and herbs, and serve.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 20 grams, Carbohydrate 10 grams, Fat 31 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 509 milligrams, Sugar 4 grams, TransFat 0 grams
HAM, MUSHROOM AND CHEESE OMELETTE
This is just one of those throw together omelette/frittatas. I make this as a special when I just don't feel like being creative.
Provided by tasb395
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Beat eggs, add mushrooms and ham.
- Heat frying pan, and coat with cooking spray or oil.
- Add egg mixture to hot pan and cook until almost set. Flip over and when egg is set, top with cheese. Cook until cheese is melted.
- Serve with hashbrowns, toast, or rice.
- Sometimes I even add chopped green onion, or any color pepper we have on hand.
Nutrition Facts : Calories 282.9, Fat 19.5, SaturatedFat 7.5, Cholesterol 648.7, Sodium 296, Carbohydrate 2.5, Fiber 0.3, Sugar 1.8, Protein 23.3
HAM AND CHEESE OMELET ROLL
Make and share this Ham and Cheese Omelet Roll recipe from Food.com.
Provided by southern chef in lo
Categories Breakfast
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Line the bottom and sides of a greased 15x10x1-inch baking pan with parchment paper; grease the paper and set aside.
- In a small mixing bowl, beat cream cheese and milk until smooth.
- Add flour and salt; mix until combined.
- In a large mixing bowl, beat the eggs until blended.
- Add the cream cheese mixture; mix well and pour into prepared pan.
- Bake at 375°F oven for 30-35 minutes or until eggs or puffed and set.
- Remove from oven.
- Immediately spread with mustard and sprinkle with 1 cup of cheese.
- Sprinkle with ham, onions and 1 more cup of cheese.
- Roll up the omelet from a short side.
- Peeling parchment paper away while rolling, sprinkle top of roll with remaining cheese and bake 3 to 4 minutes longer, or until cheese is melted.
MUSHROOM, HAM AND CHEESE OMELET ROLL
My family and I absolutely love Karen=^..^='s Recipe #28648, but it doesn't fit into my diet very well, so this is my diet friendly version (lower fat and less refined carbs). This is so easy and yummy. Thanks Karen.
Provided by littleturtle
Categories One Dish Meal
Time 21m
Yield 3-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F.
- Beat egg substitute and milk until fluffy.
- Add flours, salt, and pepper; beat until smooth.
- Pour into 9x13-inch baking dish, sprayed with non-stick spray.
- Bake for until eggs are almost set (6-10 minutes).
- Sprinkle with ham, mushrooms, and cheese (or omelet ingredients of your preference).
- Bake until cheese melts (about 5 minutes).
- Starting at short side, roll up omelet while still in pan.
- Place seam side down on serving dish.
- Cut into slices and serve.
Nutrition Facts : Calories 339.8, Fat 10.8, SaturatedFat 4.2, Cholesterol 34.1, Sodium 1412.5, Carbohydrate 21.3, Fiber 1.7, Sugar 5.5, Protein 37.9
More about "ham and mushroom french rolled omelet recipes"
MUSHROOM AND COUNTRY HAM OMELET - TASTE OF THE …
From tasteofthesouthmagazine.com
Estimated Reading Time 1 min
HAM AND MUSHROOM FRENCH ROLLED OMELET | PUNCHFORK
From punchfork.com
FRENCH OMELETTE WITH MUSHROOMS - FAST FOOD BISTRO
From fastfoodbistro.com
NO MORE TEARS CLASSIC CLASSIC FRENCH OMELET RECIPE
From thespruceeats.com
3.7/5 (73)Total Time 10 minsCategory EntreeCalories 758 per serving
ONE THING YOU SHOULD ALWAYS DO WHEN YOU’RE MAKING AN OMELET
From foodnetwork.com
BEST HAM CHEESE MUSHROOM OMELETTE RECIPES
From alicerecipes.com
MUSHROOM, HAM, AND CHEESE OMELETTE RECIPE | EAT SMARTER USA
From eatsmarter.com
BEST OMELET ROLL (TASTY BAKED HAM & CHEESE OMELET ROULADE)
From bakeitwithlove.com
OMELETTE - WIKIPEDIA
From en.wikipedia.org
COUNTRY HAM AND MUSHROOM OMELET - FARM FLAVOR RECIPE
From farmflavor.com
HAM AND MUSHROOM OMELET - HEADBANGER'S KITCHEN
From headbangerskitchen.com
FRENCH ROLLED OMELET RECIPE - MARY-FRANCES HECK
From foodandwine.com
HAM AND CHEESE OMELETTE | RECIPETIN EATS
From recipetineats.com
KOSHER MUSHROOM AND ONION OMELET RECIPE
From thespruceeats.com
You'll also love