Provencal Omelet Recipes

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.

Steps:

• Lightly coat an unheated 6- to 7-inch skillet with flared sides with nonstick cooking spray. Preheat skillet over medium heat. Add mushrooms, green onion, and garlic to skillet; cook until tender; stirring frequently. Remove mushroom mixture from skillet using a slotted spoon; set aside. If necessary, pour liquid out of skillet; carefully wipe out skillet.
• In a medium bowl, combine egg product, herbes de Provence, salt, and pepper. Beat with a whisk or rotary beater until combined. Add 1/2 teaspoon of the oil to clean skillet. Preheat skillet over medium heat.
• Pour half of the egg mixture into prepared skillet. Cook, without stirring, about 1 minute or until egg mixture begins to set. Run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath.
• Continue cooking and lifting edges until egg mixture is set but is still glossy and moist. Sprinkle with half of the mozzarella cheese. Top with half of the mushroom mixture. Continue cooking until cheese just begins to melt. Using the spatula, lift and fold an edge of the omelet partially over filling. Transfer omelet to a warm plate. Prepare another omelet with remaining oil, egg mixture, mozzarella, and mushroom mixture. Top omelets with Asiago or Parmesan cheese, tomato, and, if desired, parsley.

Steps:

• Lightly coat an unheated 6- to 7-inch nonstick skillet with flared sides with nonstick cooking spray. Preheat skillet over medium heat. Add mushrooms, green onion, and garlic to skillet; cook until tender; stirring frequently. Remove mushroom mixture from skillet using a slotted spoon; set aside. If necessary, pour liquid out of skillet; carefully wipe out skillet.
• In a medium bowl, combine egg product or eggs, herbes de Provence, salt, and pepper. Beat with a whisk or rotary beater until combined. Add 1/2 teaspoon of the oil to clean skillet. Preheat skillet over medium heat.
• Pour half of the egg mixture into prepared skillet. Cook, without stirring, about 1 minute or until egg mixture begins to set. Run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath.
• Continue cooking and lifting edges until egg mixture is set but is still glossy and moist. Sprinkle with half of the mozzarella cheese. Top with half of the mushroom mixture. Continue cooking until cheese just begins to melt. Using the spatula, lift and fold an edge of the omelet partially over filling. Transfer omelet to a warm plate. Prepare another omelet with remaining oil, egg mixture, mozzarella, and mushroom mixture. Top omelets with Asiago or Parmesan cheese, tomato, and, if desired, parsley.
• Tips:.
• Spray the cold skillet with cooking spray instead of cooking the vegetables with oil or butter.

Steps:

• Combine eggs, water and pepper in a small bowl; whisk gently to blend the whites and yolks, but not to make them frothy. Melt the olive oil in a 10-inch, non-stick skillet over medium-high heat, tilting to coat the bottom and sides. Once the oil is hot, pour the eggs inches.
• As the eggs start to set, lift the edges so the uncooked egg mixture flows underneath. Cook until the eggs are set and no visible liquid egg remains, about 1 1/2 to 2 minutes.
• Top half the omelet with tomatoes, cheese and olives; sprinkle with parsley and herbs de Provence. Flip the unfilled half of the omelet over the top. Heat until lightly browned on the bottom, then slide onto a plate to serve. Garnish with parsley sprigs.

Steps:

• Break the eggs into two bowls, five in each. Whisk lightly and season with salt and pepper. Heat the oil in a pan, add the courgettes and spring onions, then fry gently for about 10 mins until softened. Cool, then stir into one bowl of eggs with a little salt and pepper. Add the roasted peppers to the other bowl of eggs with the garlic, chilli, salt and pepper.
• Heat a little oil in a 20-23cm frying pan, preferably non-stick. Pour the eggs with courgette into a measuring jug, then pourabout one-third of the mixture into the pan, swirling it to cover the base of the pan. Cook until the egg is set and lightly browned underneath, then cover the pan with a plate and invert the omelette onto it. Slide it back into the pan to cook the other side. Repeat with the remaining mix to make two more omelettes, adding a little oil to the pan each time. Stack the omelettes onto a plate. Make three omelettes in the same way with the red pepper mixture, then stack them on a separate plate.
• Now make the filling. Beat the cheese to soften it, then beat in the milk to make a spreadable consistency. Stir in the herbs, salt and pepper. Line a deep, 20-23cm round cake tin with cling film (use a tin the same size as the frying pan). Select the best red pepper omelette and place in the tin, prettiest side down. Spread with a thin layer of cheese filling, then cover with a courgette omelette. Repeat, alternating the layers, until all the omelettes and filling are in the tin, finishing with an omelette. Flip the cling film over the omelette, then chill for up to 24 hrs.
• To serve, invert the omelette cake onto a serving plate and peel off the cling film. Pile rocket on the top and scatter over the cheese, a drizzle of olive oil and a little freshly ground black pepper. Serve cut into wedges.

Steps:

• Heat oven to 400 degrees. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
• Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan.
• Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
• Serve in the pan or on a warmed platter, garnished with the thyme.

Steps:

• Combine olives, tomato, cheese and basil; set aside. Beat together eggs, water, salt and pepper.
• Melt butter in a 10-inch nonstick skillet over medium heat until sizzling; tilt pan so butter covers bottom of pan evenly. Add egg mixture; cook for 2 minutes or until eggs begin to set on bottom. Gently lift edges of omelet with a spatula to allow uncooked portion of eggs to flow to edges and set. Continue cooking for 3 minutes or until center is almost set.
• Sprinkle olive mixture over omelet, leaving a 1-inch wide border around the edge. Use a large spatula to fold one edge over the filling; cook 1 to 2 minutes longer or until cheese is melted and center is set. Cut omelet in half; transfer to two warm serving plates.