Omelette Recipes

Spanish Omelette:

Heat oil and butter in a medium size flameproof skillet
Add onion, garlic, bell pepper, cabbage and bacon and fry over low heat for 5 minutes, stirring occasionally
Add fenugreek and coriander and stir well
Whisk eggs with cold water, salt and pepper and pour into skillet. Swirl skillet to ensure an even coating
Cook over low heat for 3 to 4 minutes or until the mixture is golden brown underneath
Sprinkle with cheese and place under a preheated broiler and cook until mixture is set on top and cheese has melted
Cut in 4 wedges, garnish with bell pepper strips and parsley sprigs, if desired, and serve hot

Heat one teaspoon of the olive oil in a saucepan and sauté the onion and pepper gently until soft
Add the tomatoes and paprika and cook gently for a further five minutes until the mixture is soft and pulpy
Add a little salt to season
Heat the remaining oil in an omelette pan
Beat two tablespoons of water into the eggs to lighten the mixture and then use to make an omelette
Fill the omelette with the tomato mixture and serve sprinkled that chopped chives
Serve and garnish

Sauté the apple in one tablespoon of the butter
Beat together the eggs, cream, salt and pepper until blended but not frothy
Melt 1 1/2 tablespoon butter in omelette pan over high heat until foam begins to recede but before beginning to colour
Pour in the egg mixture and prepare omelette, beating to lighten but still allowing it to set on the bottom
Fill with sautéed apples and diced Brie cheese cubes
Fold or roll and slide out of pan onto a heated serving plate
Serve and garnish

Separate the eggs and beat the yolks
Add the yolks to the cooled mashed potato, mixing thoroughly, then add the lemon juice, chives, salt and pepper
Whisk the egg whites until they form stiff peaks and stir them into the potato mixture
Melt the butter in the omelette pan
Cook the egg mixture until golden, then run under the broiler to finish and puff it up
Serve at once and garnish

Beat the eggs, cream and seasonings together until well blended
In a hot skillet, heat the butter can quickly sauté the turkey, green pepper and onion, seasoning to taste
In a 8 inch skittley or omelette pan, over medium high heat, with the oil hot, pour the egg mixture and cook, lifting edges to allow uncooked portion to run underneath. When almost set, spoon filling onto half the egg. Fold other half over the top
Slide onto a warm plate and serve immediately with garnishes

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