Best 3 Fresh Herbs Omelet Recipes

Indulge in a culinary journey with our versatile omelet recipes, crafted to tantalize taste buds and nourish your body. Whether you prefer classic simplicity, crave a savory twist, or seek a vegetarian delight, our curated selection of omelets promises a satisfying meal. From the aromatic herbs omelet, bursting with freshness, to the protein-packed ham and cheese omelet, each recipe offers a unique symphony of flavors. Discover the vibrant colors of the spinach and tomato omelet, a visual masterpiece that delivers a delightful balance of textures. For a unique culinary adventure, embark on the feta and sun-dried tomato omelet, where tangy feta cheese harmonizes with the sweetness of sun-dried tomatoes. Vegetarians rejoice, as the spinach and mushroom omelet provides a hearty and flavorful meatless option, brimming with earthy aromas. And for those who cherish tradition, the classic cheese omelet stands as a testament to simplicity and indulgence. Prepare to elevate your breakfast or brunch experience with these carefully crafted omelet recipes, each a culinary masterpiece in its own right.

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FRESH HERBS OMELET

Fresh Herbs Omelet image

This is called a "fines herbes" omelet in France, and usually contains finely minced parsley and chives, sometimes tarragon or chervil as well. The herbs should be sweet ones rather than bitter or sharp; basil, mint, and dill would also work. This is a classic French rolled omelet, served hot, right out of the pan, an utterly satisfying quick meal. The classic French omelet is made with butter, but in the Mediterranean a healthier version is made with olive oil. Use a nonstick pan for this.

Provided by Martha Rose Shulman

Time 10m

Yield 2 rolled omelets, serving 2

Number Of Ingredients 5

Ingredients

4 large or extra-large eggs
Salt and freshly ground pepper
1 tablespoon plus 1 teaspoon milk
3 tablespoons minced chopped herbs, such as parsley, dill, chives, tarragon, chervil, basil, mint (use no more than 3)
1 tablespoon plus 1 teaspoon extra virgin olive oil

Steps:

Break 2 eggs into a bowl and beat with a fork or a whisk until frothy. Add salt and freshly ground pepper to taste (about 1/8 teaspoon salt), and 2 teaspoons milk. Whisk half the herbs into the eggs and mix well.
Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons of the olive oil. When the oil feels hot when you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. As soon as the eggs are set on the bottom, jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Tilt the pan and roll out onto a plate. Repeat with the remaining eggs and herbs, and serve.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 20 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 5 grams, Sodium 326 milligrams, Sugar 1 gram, TransFat 0 grams

PERSIAN BAKED OMELET WITH FRESH HERBS

Persian Baked Omelet with Fresh Herbs image

Provided by Bobby Flay

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 tablespoon unsalted butter
1 large red onion, halved and thinly sliced
Nonstick cooking spray
4 green onions, white and pale green parts, finely chopped
2 garlic cloves, finely chopped
2 ounces baby spinach, coarsely chopped
1/4 cup fresh cilantro, finely chopped
1/4 cup fresh flat-leaf parsley, finely chopped
1/4 cup finely chopped fresh chives
2 tablespoons finely chopped fresh dill
1/4 cup pine nuts, lightly toasted and chopped
Kosher salt and freshly ground black pepper
9 large eggs
1/4 cup skim milk
1/2 cup 2% Greek yogurt

Steps:

In a large nonstick sauté pan, heat the olive oil and butter over medium heat until the oil begins to shimmer. Add the red onion and cook, stirring occasionally, until softened and caramelized, about 30 minutes.
Preheat the oven to 350 degrees F. Coat a 9-inch ovenproof nonstick pan with nonstick spray.
Add the green onions and garlic to the caramelized onion and cook for 2 minutes. Stir in the spinach and cook until the leaves begin to wilt, 2 minutes. Add the cilantro, parsley, chives, dill and pine nuts, season with salt and pepper and remove from the heat. Transfer to the prepared pan and put in the oven for 5 minutes.
Meanwhile, in a blender, blend the eggs and milk on low for about 30 seconds. Pour the eggs over the veggie mixture in the pan, return to the oven and bake until puffed, just set and lightly golden brown on top, about 20 minutes.
Remove the omelet and let cool for 5 minutes on a baking rack. Transfer to a platter, slice into wedges and top with the yogurt.

FRENCH OMELET WITH FRESH HERBS

French Omelet with Fresh Herbs image

To ensure your omelets turn out just right, use a nonstick skillet to make the job easier.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 1 8-inch omelet

Number Of Ingredients 5

Ingredients

3 large eggs
2 teaspoons water
Large pinch of coarse salt
1 1/2 teaspoons unsalted butter
Few sprigs fresh tarragon, chives, chervil (or other fresh herbs you may have), finely chopped

Steps:

Whisk together the eggs, water, and salt. Heat a well-seasoned (or nonstick) 8-inch skillet over high heat, about 30 seconds.
Add the butter. It should bubble but not smoke or burn. (If it does burn, wipe out the butter and start over.) Swirl the butter around the pan and immediately pour in the eggs. When the eggs begin to turn opaque around the edges, use a heatproof plastic spatula to pull the cooked eggs away from the sides of the pan. Swirl the pan to fill in the opening with the uncooked eggs. Reduce the heat to medium low. Repeat swirling until the omelet's underside is set all around and the top is still slightly undercooked.
Fold in one third of the omelet over, away from the handle side of the pan. Using a spatula, loosen the bottom of the omelet. Holding the pan with your palm under the handle, slide the unfolded edge onto a plate. As it slides off the edge of the pan, use the edge of the pan to help flip the 2/3 folded portion over the unfolded 1/3 portion on the plate. You'll form a roll with the seam on the bottom side. Garnish with chopped fresh herbs and serve immediately.

Tips for Making the Perfect Fresh Herbs Omelet:

Use fresh herbs: Fresh herbs add a burst of flavor to your omelet. Some popular herbs to use include chives, parsley, basil, and thyme.

Don't overcrowd the pan: When cooking your omelet, make sure not to overcrowd the pan. This will result in an unevenly cooked omelet.

Cook over medium heat: Cooking your omelet over medium heat will help to prevent it from burning.

Fold the omelet correctly: When folding your omelet, make sure to fold it in half, then in half again. This will create a compact and evenly cooked omelet.

Serve immediately: Omelets are best served immediately after they are cooked. This will ensure that they are hot and fluffy.

Conclusion:

Fresh herbs omelet is a delicious and easy-to-make breakfast, lunch, or dinner option. By following these tips, you can create a perfect omelet every time. With the addition of fresh herbs, you can add a burst of flavor to your omelet that will make it a hit with everyone at the table. So next time you're looking for a quick and easy meal, give this fresh herbs omelet recipe a try!