Best 5 Greens And Herb Omelet Recipes

HERB-FILLED OMELET

Steps:

• Heat butter in an 8-inch skillet over medium-high heat.
• While butter is heating, whisk together eggs, salt, and pepper in a medium bowl. Pour into skillet and reduce heat to medium. Simultaneously stir eggs with a heatproof flexible spatula and shake the skillet vigorously back and forth over heat for about 1 minute. You want to keep the eggs moving, incorporating some of the runny parts with the more-cooked parts until there are some curds swimming in the eggs. Continue cooking, using a spatula to pull cooked eggs from the edge and allow uncooked parts to run underneath, until eggs are just set, with no more runny parts (about 15 to 30 seconds).
• Sprinkle herbs evenly over eggs, then run the spatula around all sides of omelet to loosen it from the pan. Use spatula to lift edge of omelet and gently fold over one third. Then, holding pan over plate, simultaneously slide and roll omelet onto plate. (Alternatively, flip over one half to form a half-moon shape.) Serve immediately, sprinkled with herbs for garnish.

FINES HERBS OMELETTE

Steps:

• To make the Fines Herbs, combine the parsley, chervil, chives and tarragon in a small bowl and set aside.
• Break the eggs into a small bowl, and then add the milk, 2 tablespoons Fines Herbs, salt and pepper and whisk with a fork.
• Preheat an 8-inch nonstick saute pan over medium hot heat and swirl the olive oil into the pan. Pour in the egg mixture and swirl it in the pan. For a few seconds, gently stir the egg mixture with a heat resistant rubber spatula (as if you were going to make scrambled eggs) and then swirl the eggs in the pan to make a nice round appearance. Reduce the heat to avoid any color or scorching. Continue cooking for about 1 minute. The eggs will be set on the bottom, but slightly liquid on top.
• Flip the omelet, and remove it from the heat. Crumble the goat cheese over the center of the omelet and top it off with the roasted peppers. Tri-fold the omelet and plate immediately.

ONION AND FRESH HERB OMELET WITH MIXED GREENS

Steps:

• To prepare omelet, combine the first 7 ingredients in a small bowl, stirring with a whisk.
• Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to egg mixture; stir well.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
• Add onion to pan; sauté 7 minutes or until browned.
• Add garlic; sauté 1 minute.
• Pour egg mixture over onion mixture in pan. Reduce heat, and cook 3 minutes or until set.
• Loosen omelet with a spatula, and fold in half; cook 1 minute.
• Cut omelet in half; place one half on each of 2 plates.
• To prepare salad, combine salad greens, vinegar, and oil; toss well. Arrange 1 1/2 cups greens on top of each serving; top each serving with 1 tablespoon cheese and 3/4 teaspoon almonds.

FRESH HERBS OMELET

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.

GREENS AND HERB OMELET

Steps:

• Saute onion with salt and pepper in anonstick skillet with a little olive oil. Stir in afew handfuls of greens and wilt. Removefrom pan. Whisk a couple of eggs and an eggwhite. Stir in chopped tender herbs (cilantro,parsley, tarragon, chives). Heat a little moreoil and add eggs to the pan. Cook, stirringto form curds, until just set. Fill one side withgreens and sprinkle with cheese, then foldover other side and slide out of pan.