home cooking: Omelette

Showing posts with label Omelette. Show all posts

Pesto Caprese Omelette

With summer quickly coming to an end I have been trying to enjoy it as much as I can and recently I have been focusing on the fresh field ripened tomatoes and basil. The other day I realized that I was not making the most of the summer produce with my breakfasts and that led to the idea of these pesto caprese omelettes! The basic idea was to take all of the ingredients of a caprese salad including tomatoes, basil and mozzarella and use them in an omelette. Of course the easiest thing to do would be to make an omelette and simply throw the tomatoes, basil and mozzarella into it but I knew that they would be even better if I used a fresh homemade basil pesto instead of just basil and not only did I place the pesto into the omelettes filling along with the tomatoes and mozzarella but I also mixed some into the eggs. The trick to these omelettes is to place the mozzarella into the eggs while they cook so that it melts and then place the tomatoes and pesto in later so that they both remain as fresh as possible! I have to say that the pesto caprese omelettes are both a great way to start the day and to enjoy some of summers produce!

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Pad Thai Omelette

I am particularly fond of Pad Thai, a Thai fried noodle dish, so when I came across the idea of a pad Thai omelette I was intrigued and had to try it. Pad Thai generally consists of rice noodles, egg, fish sauce, tamarind, palm sugar, chilies, bean sprouts and chicken and/or shrimp and it is garnished with peanuts, cilantro and lime juice. The combination of flavours and textures is quite amazing especially the artful blend of salty, sour, sweet and spicy! I normally consider omelettes for breakfast and the first thing that came to mind when I discovered the pad Thai omelette was that I hardly needed an excuse to eat pad Thai for breakfast!

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Italian Sausage and Roasted Red Pepper Omelette Topped with Marinara Sauce

Late summer and early fall is the time for roasting red peppers and I have already roasted a ton of them! Before I threw all of them into the freezer to enjoy throughout the winter I could not resist using a few of them and I knew just what I wanted to do with them. I had a pair of spicy Italian sausages in my freezer that had just been calling my name and I was thinking that pairing them with the sweet roasted red peppers in an omelette for breakfast would be really nice. I kept things pretty simple starting with some onion, a bit of garlic and the sausage which I sauteed in a pan before topping with the eggs to form the omelet. Since I am hopelessly addicted to cheese there was no way that I was not going to cover and/or fill this omelet with melted mozzarella and parmesan! At this point the omelette would have been great but I had one more trick up my sleeve as I was going to top everything off with a tasty marinara sauce! I always have a hard time choosing between making omelettes so over the last few days I have been alternating between them. What a great way to start the morning on these cooling early fall days!

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Black Bean Chili Omelette

By the end of the week I was getting near the end of my second batch of the Mexican baked eggs and I was just itching to experiment. All week I had been baking the black bean and tomato sauce, effectively a simple black bean chili, with eggs on top and I had been thinking that it would also be nice to reverse it and cook it with the eggs on the bottom, a black bean chili omelette. I kept things nice and simple and went with a two egg omelet as it fits perfectly in my pan and I topped it with some of the black bean chili along with cheese. (I always like making my omelettes open-faced as that allows for more filling to be placed on top!) Some tricks to help ensure that the cheese on top melts is to bring it up to room temperature and to warm up the black bean chili before adding it to the omelette. I served these tasty black bean chili omelettes garnished with some fresh chopped cilantro and with a side of sliced avocados for a perfectly satisfying breakfast! (I imagine that pretty much any leftover vegetarian chili would also work well in a omelet like this.)

Black Bean Chili Omelette

An omelette topped with a simple black bean chili and plenty of ooey gooey melted cheese.

Servings: makes one omelette

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Printable Recipe

Ingredients

2 eggs, lightly beaten
1/4 cup black bean chili, warm
1 handful cheddar cheese, room temperature, grated
1 handful jack cheese, room temperature, grated
1 teaspoon cilantro, chopped

Directions

Heat the pan over medium heat.
Turn the heat down one notch and pour in the eggs.
When the eggs just starts to set, after about a minute, sprinkle the over the eggs followed by the cheese on top.
Cook until the eggs are just about set fold and the cheese in nice and melted, about a minute or two.

Spinach and Feta Omelette

With all of the great omelettes that I have been enjoying lately, I just had to try one with my favorite spinach and feta flavour combo. I was first introduced to the spinach and feta flavour combo in spanakopita, a Greek spinach and feta pie, and I have been reinventing that flavour combo in different dishes ever since. Now it was time for an omelet version! I stuck pretty much with the basics from the spanakopita filling with the spinach, feta and fresh herbs including parsley, dill and mint along with some green onions. This time when cooking the omelette, I poured the eggs into the pan first and let them partially set before sprinkling on the spinach topping so that it would not all sink to the bottom. The spinach and feta omelette worked out even better than I had hoped for and it will definitely be on my regular rotation from now on. It is such a quick and tasty breakfast and as an added bonus it is pretty healthy as well.

Spinach and Feta Omelette

(makes 1 serving)
Printable Recipe

Ingredients:
1 bunch spinach (steamed and squeezed to drain)
1 handful herbs (chopped, I used mint, dill and parsley)
1 green onion (sliced)
1 handful feta (crumbled)
salt and pepper to taste
2 eggs (lightly beaten)

Directions:
1. Mix the spinach, herbs, green onions, feta, salt and pepper in a bowl.
2. Pour the eggs into the pan and let cook with out disturbing it until it begins to set, about 2 minutes.
3. Sprinkle on the spinach mixture and the feta and continue to cook until the eggs are done, about 1-2 minutes.
4. Slide the omelette out onto a plate and garnish it with more herbs and enjoy.

Caramelized Apple and Cheddar Omelette with Bacon and Candied Walnuts

The other week while I was enjoying the exquisite caramelized pear and gorgonzola omelette with bacon and pecans I thought that apples also go well with gorgonzola. I just bet that an apple version would also be amazing! My thoughts drifted a bit then and I was thinking about how caramelizing the apples in the butter and brown sugar reminded me of apple pie. Then I had a strange thought; I had heard of apple pie being served with cheddar cheese. How about a caramelized apple and cheddar omelette? Once again, I could not resist throwing on some bacon and I had some candied walnuts on hand so they went on as well. The caramelized apple and cheddar omelette with bacon and candied walnuts turned out amazingly well! The sweet caramelized apples and the melted cheddar and the salty bacon flavour combos were so good and the crunchy candied walnuts added a nice contrasting texture. I really like the way the cheese and the caramel melted into the eggs infusing them with a mouth watering blend of sweet and savoury. I will definitely be making this omelette again and again. A perfect breakfast for a weekend morning!

Caramelized Apple and Cheddar Omelette with Bacon and Candied Walnuts

(makes 1 serving)
Printable Recipe

Ingredients:
1 tablespoon butter
1 tablespoon brown sugar
1 granny smith apple (cored and sliced into big chunks)
1/4 cup cheddar cheese (grated)
1 strip bacon (cooked and crumbled, optional)
2 eggs (lightly beaten)
1 tablespoon candied walnuts (or just walnuts, or pecans etc.)

Directions:
1. Melt the butter in a non-stick pan.
2. Add the sugar and cook until bubbly minutes.
3. Add the apple and saute until tender, about 5 minutes.
4. Lower the heat and and sprinkle on the cheese and bacon and let the cheese melt just a bit.
5. Pour the eggs into the pan and let them cook without disturbing them until they have set, about 2-4 minutes.
6. Slide the omelette out onto a plate and garnish it the candied walnuts and enjoy.

Kimchi, Bacon and Shiitake Mushroom Omelette

I have been enjoying some really great omelettes lately! The omelettes that I have been making have been packed with flavour and in fact with the ingredients in them they have been looking a lot more like pizzas. The thought of a pizza like omelette was perfect because the kimchi, bacon and shiitake mushroom pizza that I had made earlier in the week had disappeared way too quickly and I was left craving more. I immediatly set about drawing up a recipe and I started with the basic ingredients of the pizza.

The omelettes that I have been making have been one pan omelettes where I cooked the ingredients and then poured the eggs over them. I made sure that the ingredients in them were large enough to peak through the eggs when I poured them into the pan so that you could see them when eating the omelette. This time however the ingredients did not have the height required so I was forced to change tactics a bit. It was easy enough though and I just cooked the bacon, mushrooms and kimchi and set them aside added the eggs and let them start to cook before adding the cheese followed by the rest of the ingredients so that they cooked into the top of the omelette as the eggs set. The kimchi, bacon and shiitake mushroom omelette turned out great! The flavour combination was of course amazing and it really worked well held together by warm fluffy eggs and melted cheddar cheese. Given that the omelette version is so easy to make I think that I will be making it fairly often from now on!

Kimchi, Bacon and Shiitake Mushroom Omelette

(makes 1 omelette)
Printable Recipe

Ingredients:
2 strips bacon (cut into 1/2 inch pieces, optional)
2 shiitake mushrooms (sliced)
1/2 cup kimchi (drained and chopped)
2 eggs (lightly beaten)
1/4 cup cheddar cheese (grated, optional)
1 green onion (sliced)

Directions:
1. Cook the bacon in a pan until just cooked.
2. Add the mushrooms and saute until tender, about 3-5 minutes. (Saute in oil for a vegetarian version. Adding a bit of toasted sesame oil would add a ton of great flavour)
3. Add the kimchi and saute until most of the excess moisture has cooked off, about 2-3 minutes, set aside and let cool.
4. Pour the eggs into the pan and cook without disturbing them until they are just about to set, about 2 minutes.
5. Sprinkle on the cheese and let it start to melt, about a minute.
6. Sprinkle on kimchi, bacon and shiitake mixture and continue to cook until the eggs are done, about a minute.
6. Remove from heat and serve garnished with the green onions.

Mushroom and Thyme Omelette with Gorgonzola

I have been on quite the roll with omelettes lately and I was ready for more. This time I was thinking about a mushroom omelette with some caramelized onions. I really enjoyed the way that the gorgonzola worked in the last two omelettes so I could not leave that out, especially not when gorgonzola goes so well with mushrooms. I wanted a bit of green in there and I was thinking that it would be nice if it was in herb form and thyme naturally fit the bill. Normally when cooking mushrooms I like to slice them and saute them until they are nice and caramelized but I had liked the way that previous omelettes had large pieces of the main ingredient popping out from beneath the eggs so I decided to quarter the mushrooms and only saute them briefly so they would stay nice and large. The omelette was super easy to make and it turned out great! The meaty mushrooms went well with the sweet caramelized onions and the tangy gorgonzola and the thyme finished everything off nicely. Once again I really enjoyed the way that the gorgonzola melted and mingled with the soft and warm eggs infusing them with flavour! This omelette really hit the spot for a weekend breakfast!

Mushroom and Thyme Omelette with Gorgonzola

(makes 1 omelette)
Printable Recipe

Ingredients:
1 tablespoon butter
1 small onion (sliced)
1 small clove garlic (chopped)
1/2 teaspoon thyme (chopped)
4 ounce mushrooms (quartered)
1/4 cup gorgonzola (crumbled)
2 eggs (lightly beaten)

Directions:
1. Melt the butter in a none stick pan.
2. Add the onions and caramelize them slowly, about 20-30 minutes.
3. Add the garlic and thyme and saute until fragrant, about a minute.
4. Add the mushrooms and saute until tender.
5. Lower the heat and and sprinkle on the crumbled gorgonzola and let it melt just a bit.
6. Pour the eggs into the pan and let them cook without disturbing them until they have set, about 2-4 minutes.
7. Slide the omelette out onto a plate and garnish it with more thyme and enjoy.

Caramelized Pear and Gorgonzola Omelette with Bacon and Pecans

I have never really been all that big on omelettes but with my recent success with the butternut squash and gorgonzola omelette I was ready for more! With the gorgonzola still on my mind I naturally started to drift into the 'What else goes with gorgonzola?' question and my first answer was pears. A quick search of the internet did not pull up anything that inspired me, but while I was searching I thought that pears also work really well in caramel sauce. Wait a minute! Could I possible dare trying a sweet and savoury caramelized pear omelette with gorgonzola as a breakfast??? With the idea in my head I could not resist making it! While thinking about it some more I decided to add bacon to strengthen the savoury side a bit and with pears, why not add some pecans? The caramelized pear and gorgonzola omelette with bacon and pecans surprised me by being even better than I could possibly have imagined in my wildest dreams! The sweet pear and caramel when so well with the tangy gorgonzola and salty bacon. The best part of this omelette was the areas where the caramel and melted gorgonzola had melded with the warm, light and fluffy eggs infusing them with their flavours. Each bite was a mixture of pure delight alternating from sweet to savoury and back again and I could not resist licking my plate clean to get every last bit. I will definitely be making omelettes a lot more often from now on!

Caramelized Pear and Gorgonzola Omelette with Bacon and Pecans

(makes 1 omelette)
Printable Recipe

Ingredients:
1 tablespoon butter
1 tablespoon brown sugar
1 pear (cored and sliced into big chunks)
1/4 cup gorgonzola
1 strip bacon (cooked and crumbled, optional)
2 eggs (lightly beaten)
1 tablespoon pecans (toasted and chopped)

Directions:
1. Melt the butter in a none stick pan.
2. Add the sugar and cook until bubbly minutes.
3. Add the pear and saute until tender, about 5 minutes.
4. Lower the heat and and sprinkle on the crumbled gorgonzola and bacon and let the cheese melt just a bit.
5. Pour the eggs into the pan and let them cook without disturbing them until they have set, about 2-4 minutes.
6. Slide the omelette out onto a plate and garnish it with the pecans and enjoy.

Butternut Squash and Caramelized Onion Omelette with Gorgonzola and Sage

With the hustle and bustle of the holidays it is always nice to be able to sit down and relax while having a nice warm home cooked breakfast. Lately I have been enjoying playing with omelettes which are always nice for a slow weekend breakfasts. I have also been thinking about the roasted butternut squash with caramelized onions, gorgonzola and crispy fried sage side dish ever since I made it and I thought that an omelet version would work out really well. Instead of roasting the butternut squash I was thinking that I could just add it to the pan after caramelizing the onions. Once the squash was tender I could add the sage and gorgonzola and let it start to melt before pouring in the eggs. A nice one pan omelette! The butternut squash and caramelized onion omelette with gorgonzola and sage turned out beautifully! The sweet caramelized onions and butternut squash went really well with the tangy gorgonzola and sage and the warm just set eggs wrapped everything up really quite nicely. Once again I was reminded of how amazing this flavour combination really is! While I was enjoying the omelette I was daydreaming about new flavour combinations that I would like to try in omelettes...

Butternut Squash and Caramelized Onion Omelette with Gorgonzola and Sage

(makes 1 serving)
Printable Recipe

Ingredients:
1 tablespoon butter
1 small onion (sliced)
1 small clove garlic (chopped)
1/2 tablespoon sage (sliced)
1/2 cup butternut squash (cut into small pieces)
1/4 cup gorgonzola (crumbled)
2 eggs (lightly beaten)

Directions:
1. Melt the butter in a no stick pan.
2. Add the onions and slowly caramelize, about 20-30 minutes.
3. Add the garlic and sage and saute until fragrant, about a minute.
4. Add the butternut squash and saute until tender, about 5-8 minutes.
5. Lower the heat and and sprinkle on the crumbled gorgonzola and let it melt just a bit.
6. Pour the eggs into the pan and let them cook without disturbing them until they have set, about 2-4 minutes.
7. Slide the omelette onto a plate and garnish it with more sage and enjoy.

Tamagoyaki (Japanese Rolled Omelet)

Tamagoyaki (たまごやき) is Japanese rolled omelette. The rolled omelet can either be the main part of a breakfast or a side dish in a lunch or a dinner. Tamagoyaki is a classic component of a bento (Japanese boxed lunch) that I have seen in may Japanese dramas, manga and anime.

The omelet can be sweet and salty or really sweet or really salty by varying the amount of sugar and soy that is used. I have seen recipes where there are up to 3 tablespoons of sugar for a 3 egg omelette. Keep in mind that the more soy that you add the darker the eggs will get.

You can get a special rectangular pan for cooking tamagoyaki but I find that a small non-stick circular pan works fine. You can just cut away the ends to make it more rectangular if you wish.

Tamagoyaki is just as good cold as it is warm.

Ingredients:
3 eggs
1 tablespoon sugar
1 teaspoon soy
1 tablespoon dashi (optional)

Directions:
1. Mix the eggs, sugar, soy, and dashi in a bowl.
2. Melt the butter in a non-stick pan.
3. Turn the heat down to just below medium.
4. Pour 1/2 of the egg mixture in the pan.
5. Spread the egg evenly over the pan.
6. When the egg is almost cooked, roll the omelet up to one side of the pan. (I find that a pair of forks works well.)
7. Move the omelet to one side of the pan.
8. Pour the remaining egg mixture in the pan and spread it out to cover the pan.
9. Raise rolled omelet and spread the egg mixture under it.
10. When the new layer is almost cooked, roll the omelet up.

Update:

The other day I had some eggs that needed to be used and I also had some spinach and I thought that rolling some wilted spinach up in a tamagoyaki would be a good idea and it was. I can't wait to try rolling other things up in tamagoyaki

Spinach Tamagoyaki

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Black Bean Chili Omelette

Ingredients

Directions

Spinach and Feta Omelette

Spinach and Feta Omelette

Caramelized Apple and Cheddar Omelette with Bacon and Candied Walnuts

Caramelized Apple and Cheddar Omelette with Bacon and Candied Walnuts

Kimchi, Bacon and Shiitake Mushroom Omelette

Kimchi, Bacon and Shiitake Mushroom Omelette

Mushroom and Thyme Omelette with Gorgonzola

Mushroom and Thyme Omelette with Gorgonzola

Caramelized Pear and Gorgonzola Omelette with Bacon and Pecans

Caramelized Pear and Gorgonzola Omelette with Bacon and Pecans

Butternut Squash and Caramelized Onion Omelette with Gorgonzola and Sage

Butternut Squash and Caramelized Onion Omelette with Gorgonzola and Sage

Tamagoyaki (Japanese Rolled Omelet)

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