Asparagus brie and bacon omelet
Prep: 15 minutes
Cook: 16 minutes
Serves: 4
4 slices SE Grocers hickory sweet® thick-sliced bacon, chopped
1 cup chopped asparagus
8 SE Grocers Naturally Better organic cage-free large eggs
1/2 teaspoon ground SE Grocers Mediterranean sea salt
1/2 teaspoon ground SE Grocers black pepper
4 tablespoons SE Grocers unsalted butter
1/2 (8-ounce) wheel SE Grocers Prestige triple creme Brie, cut into 8 thin slices
Chopped SE Grocers Naturally Better organic fresh cut chives for garnish (optional)
1. In large skillet, cook bacon over medium-high heat 5 minutes or until starting to brown, stirring occasionally; reduce heat to medium. Add asparagus; cook 3 minutes or until asparagus is tender and bacon is crisp, stirring occasionally. With slotted spoon, transfer bacon mixture to paper towel-lined plate. Makes about 1 cup.
2. In large bowl, whisk eggs, salt and pepper. Makes about 1 1/3 cups.
3. In small, nonstick skillet, melt 1 tablespoon butter over medium heat. Add about 1/3 cup egg mixture; cook 1 minute or until eggs begin to set. Lift edges of omelet with rubber spatula as it cooks, allowing uncooked eggs to run underneath; cook 1 minute or until bottom of omelet is set, but top is still slightly wet. Add 1/4 cup bacon mixture and 2 slices cheese down center of omelet; fold 1 side of omelet towards center over filling, then tilt pan to roll omelet, seam side down, onto plate. Repeat with remaining butter, egg mixture, bacon mixture and cheese to make 3 additional omelets. Makes 4 omelets.
4. Serve omelets garnished with chives, if desired.
Serving size: 1 omelet
Approximate nutrition values per serving: 404 Calories, 34g Fat, 17g Saturated Fat, 442mg Cholesterol, 774mg Sodium, 3g Carbohydrates, 1g Fiber, 2g Sugars, 0g Added Sugars, 23g Protein
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Easy Baked Omelette-Step by Step Tutorial
Easy Baked Omelette Recipe and Tutorial.
Recipe:
4 eggs
1/4 c peppers
1/2 tomato
3 strips chicken bacon
1/4 c cheese
salt and pepper.
Bake 350 Celsius 20 -30 mins
ENJOY, SHARE AND SUBSCIBE!
Shelley Hull
Shelley
French Omelette
Chef Jacques Pépin teaches you how to cook the perfect french omelette.
INGREDIENTS
·4 large eggs, preferably organic
·Dash of salt and freshly ground black pepper
·2 tablespoons fines herbes mixture (1 tablespoon finely chopped parsley and 1 tablespoon combined
chervil, tarragon and chives)
·1 1/2 teaspoons unsalted butter
Beat the eggs with the salt, pepper and herbs in a bowl with a fork until well-combined; that is, when you lift up the fork, pieces of egg white should no longer separate from the yolk; the egg should be well homogenized.
Melt the butter over high heat in an 8-inch nonstick skillet. Swirl the butter in the pan and, when it is foaming, add the eggs. Holding the fork flat, stir the eggs as fast as you can while shaking the pan with your other hand. Continue without stopping to shake and stir at the same time so the eggs coagulate uniformly.
Still stirring, notice that the eggs are still moist in the center. Incline your pan forward (away from you) so most of the eggs gather toward the
far end of the pan as they set. Now stop stirring while the eggs are still moist in the center.
Using your fork, bring the thin lip of the omelet over toward the center of the omelet. Note that as the mass of eggs has moved toward the far end of the pan, the omelet has thinned out around the edges. Only the two thin lips are flipped over, first from one end, then the other, to enclose the thick, moist center. (If the mixture were left instead to sit in one even layer covering the whole bottom of the pan, it would be too spread out and would roll up like a jelly roll; thus the center would not be moist.)
Press the fold into place. This motion should create a roundish edge. Run your fork between the edge of the pan and the far lip of the omelet to loosen it. Using the palm of your hand, tap the handle of the pan gently to shake the omelet and make it twist and lift onto itself, so the far lip rises above the edge of the pan.
Fold the far lip back toward the center of the omelet, meeting the other lip. Press with the flat of the fork to make sure the omelet comes to a point at each end. While holding the serving plate in your left hand, first bang the far end of the pan gently so the omelet pulls together against the edge of the pan. Then invert the omelet onto the plate and serve immediately. The omelet should be very moist, creamy, and wet in the center.
Brie and Blackberry Omelette | It's Only Food w/ Chef John Politte
Brie and Blackberry Omelet. Recipe at
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#omelet #briecheese #breakfastideas
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Omelet With Brie Cheese & Pears Recipe
#omelet #breakfast #breakfastideas
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Omelet With Brie Cheese & Pears Recipe
Calories per 100 g - 145.89 kcal
protein - 7.52 g / fat - 10.48 g / carb. - 5.33 g
Ingredients
For 1 omelet
???? Eggs - 2 pc
???? Salt - 1 tsp
???? Dried Italian herbs - 1 tsp
???? Milk - 20 ml
???? Fresh dill - 1 pc
???? Fresh parsley - 1 pc
???? Butter - 15 g
???? Brie cheese - 50 g
???? Pear (fresh or canning) - 1 pc
Break two eggs into a bowl. Add salt, dried Italian herbs. Beat with a whisk. Add milk. Whisk everything together.
Add fresh chopped dill and parsley. Whisk everything together.
Heat a frying pan over medium heat, add butter, let it melt.
Pour the omelet into the frying pan and stir from the edges to the center until it sticks to the pan. This should be done quickly. Then leave it, and let it fry for 3 to 4 minutes, occasionally scraping the omelet off the edges to keep it from sticking. Add slices of brie cheese and sliced pear in the middle. Fry for another 3-4 minutes.
The omelet should slide easily across the pan.
Place the cooked omelet on a plate, and close on both sides toward the middle, as if making a roll.
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