Best 10 Gruyère And Parsley Omelets Recipes

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**Indulge in a Delightful Culinary Journey with Gruyère and Parsley Omelets: A Symphony of Flavors**

Awaken your taste buds to the tantalizing aroma of Gruyère and parsley omelets, a classic French dish that embodies culinary artistry. Crafted with the finest ingredients, these omelets offer a harmonious blend of rich, nutty Gruyère cheese and the vibrant freshness of parsley, encased in a golden-brown, fluffy egg exterior. Embark on a delightful expedition through three distinct recipes that showcase the versatility and boundless creativity of this beloved dish.

**1. Classic Gruyère and Parsley Omelet:**
Embark on a culinary adventure with the quintessential Gruyère and parsley omelet, a timeless recipe that showcases the essence of this classic dish. Experience the simplicity and elegance of this culinary masterpiece, where the harmonious balance of Gruyère's nutty flavor and parsley's herbaceousness takes center stage.

**2. Spinach and Gruyère Omelet:**
Enrich your omelet experience with the vibrant green hues and earthy flavors of spinach. This recipe seamlessly integrates tender spinach leaves, sautéed to perfection, with the melted Gruyère cheese, creating a delightful symphony of textures and flavors.

**3. Mushroom and Gruyère Omelet:**
Embark on a savory expedition with the mushroom and Gruyère omelet, a delectable combination that elevates this dish to new heights. Indulge in the umami-rich滋味浓郁的,鲜香四溢的 flavors of sautéed mushrooms, perfectly complemented by the nutty, slightly salty notes of Gruyère cheese.

Here are our top 10 tried and tested recipes!

BAKED GRUYERE AND SAUSAGE OMELET



Baked Gruyere and Sausage Omelet image

Provided by Giada De Laurentiis

Categories     main-dish

Time 43m

Yield 4 to 6 servings

Number Of Ingredients 11

Butter, for greasing baking dish
2 tablespoons olive oil
1 small onion, diced
1/2 pound mild turkey sausage, casings removed
8 large eggs
1/3 cup whole milk
1 teaspoon kosher salt
Freshly ground black pepper
1 red bell pepper, diced
1 1/2 cups (4 ounces) grated Gruyere cheese
1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 425 degrees F. Lightly butter an 8 by 8-inch baking dish.
  • Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set the pan aside to cool.
  • In a large bowl, whisk together the eggs, milk, salt and pepper, to taste, until smooth, about 20 seconds. Add the red bell pepper, 1 cup of Gruyere cheese and 1/4 cup of parsley. Stir in the onion mixture. Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for 20 to 25 minutes or until golden brown.
  • Cut the baked omelet into wedges and sprinkle with remaining parsley before serving.
  • Cook's Note: To make individual servings, divide the batter between 4 buttered 8-ounce ramekins. Bake for 15 to 18 minutes.

PARSLEY-CROUTON OMELETS WITH GRUYèRE



Parsley-Crouton Omelets with Gruyère image

Categories     Cheese     Dairy     Egg     Herb     Breakfast     Brunch     Vegetarian     Parsley     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 15

For Filling
2 cups cubed (1/2-inch) firm white bread
3 tablespoons unsalted butter, melted
1/4 teaspoon salt
1/2 cup finely chopped fresh parsley
1 small garlic clove, finely chopped
3 1/2 oz Gruyére cheese (1 cup)
For omelets
12 large eggs
4 teaspoons water
1 scant teaspoon salt
1/2 teaspoon black pepper
1/2 stick (1/4 cup) unsalted butter
Special Equipment
a well-seasoned 9 1/2-inch carbon-steel French omelet pan

Steps:

  • Make Filling:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Toss bread cubes with butter in a shallow baking pan, then bake until golden and crisp, 10 to 15 minutes. Sprinkle with salt.
  • Stir together parsley and garlic in a small bowl. Coarsely grate cheese (1 cup).
  • Make omelets:
  • Beat together 3 eggs, 1 teaspoon water, scant 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl with a fork until combined.
  • Heat omelet pan over moderately high heat until hot, then add 1 tablespoon butter and heat, swirling pan, until foam subsides and begins to brown near edge of pan. Pour beaten eggs into skillet, then cook, shaking pan back and forth quickly with one hand while stirring eggs in a circular pattern with a heatproof rubber spatula with the other hand, until eggs begin to set. Quickly spread set eggs evenly in skillet and sprinkle with 1/4 cup cheese and 1 tablespoon parsley-garlic mixture, then cook until omelet is just set, about 30 seconds to 1 minute. Add one fourth of croutons (about 1/3 cup) across center of omelet. Holding handle of pan near you, lift edge of omelet closest to handle using a rubber spatula and fold one third of omelet over croutons. Grabbing handle from underneath, tilt pan over plate until unfolded part of omelet slides onto plate, then immediately invert skillet, as if trying to cover plate, to make omelet fold over itself onto plate. Make 3 more omelets in same manner.

23 BEST OMELETTES RECIPE COLLECTION



23 Best Omelettes Recipe Collection image

These omelette recipes make the perfect meal any time of the day! From ham and cheese to spinach and feta to chili and cheese, the possibilities are endless with omelettes.

Provided by insanelygood

Categories     Breakfast     Recipe Roundup

Number Of Ingredients 23

Classic Denver Omelette
Diner-Style Ham and Cheese Omelette
Spanish Omelette
Spinach Feta Omelette
Greek Omelette
Mushroom and Sun-Dried Tomato Omelette
Easy Tomato Omelette
Loaded Grilled Hash Brown Omelette
World's Best Vegetarian Omelette
Chili, Cheese, and Bacon Omelette
Simple Cheese Omelette
Brie and Bacon Omelette
Bacon Lobster Omelette
Meat Lovers Baked Omelette
Kale and Cheese Omelette
Cheesy Mushroom and Spinach Omelette
Prosciutto, Parmesan, and Rosemary Omelette
Shrimp Omelette
Chicken Omelette
Tex-Mex Omelette With Roasted Cherry Tomato Salsa
Loaded Mediterranean Omelette
Broccoli and Cheese Omelette
Smoked Salmon Omelette

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep an omelette in 30 minutes or less!

Nutrition Facts :

HERBED GRUYèRE OMELETS



Herbed Gruyère Omelets image

Yield Makes 2 servings

Number Of Ingredients 6

6 large eggs
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh tarragon
2 teaspoons chopped fresh parsley
2 teaspoons butter
1 cup (packed) grated Gruyère cheese (about 4 ounces)

Steps:

  • Whisk 3 eggs, 1 teaspoon chives, 1 teaspoon tarragon and 1 teaspoon parsley in bowl. Sprinkle with salt and pepper.
  • Preheat broiler. Melt 1 teaspoon butter in 8- to 9-inch-diameter nonstick skillet over medium heat. Pour egg mixture into skillet. Stir until eggs begin to set, lifting edge of omelet with spatula and tilting skillet to allow uncooked egg to flow underneath. Cook until omelet is softly set, about 2 minutes. Sprinkle packed 1/3 cup cheese down center of omelet. Roll up omelet; place in broilerproof baking dish large enough to hold 2 omelets. Repeat with remaining eggs, herbs, butter and 1/3 cup cheese to form second omelet. Sprinkle remaining 1/3 cup cheese over omelets.
  • Broil omelets until cheese is bubbling and slightly brown, about 2 minutes.

MUSHROOM AND GRUYERE CHEESE OMELET



Mushroom and Gruyere Cheese Omelet image

This is a filling for a 4-egg omelet or two 2-egg omelets for when you're having breakfast, brunch or dinner with somebody special. The combination of wine, cream & the delicate taste of Gruyere cheese makes it rich and delicious. The recipe can be doubled.

Provided by echo echo

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

2 tablespoons butter
4 shallots or 4 green onions, chopped
1 -1 1/2 cup sliced mushrooms (fresh or canned)
1/2 lemon, juice of
1/4 cup white wine
1/4 cup heavy cream (whipping) or 1/4 cup half-and-half
1/2 cup grated gruyere cheese
cayenne
1 teaspoon cornstarch, dissolved in
1 tablespoon cold water

Steps:

  • Melt butter over medium heat.
  • Sauté chopped the shallots or green onions.
  • Stir in the mushrooms and lemon juice.
  • Add the wine and cream.
  • Stir in the cheese and let it melt.
  • Season with cayenne.
  • Add the cornstarch in water and stir to thicken, heating through.

Nutrition Facts : Calories 384.9, Fat 31.4, SaturatedFat 19.3, Cholesterol 101, Sodium 192.2, Carbohydrate 11.8, Fiber 0.4, Sugar 1.3, Protein 10.9

ANTONI POROWSKI'S FRENCH OMELET WITH CHEESE AND CHIVES



Antoni Porowski's French Omelet With Cheese and Chives image

There's nothing quite like a classic omelet. On Netflix's "Queer Eye," Antoni Porowski, the food-focused member of the Fab 5, teaches the people he helps make over how to nourish themselves in an accessible way. This simple but sophisticated recipe, adapted from his cookbook, "Antoni in the Kitchen," follows in that vein. It requires few ingredients and a dextrous hand: You'll want to consider your ingredients carefully, and take care to not overmix the eggs. Keep it simple, or add mix-ins. Serve it alone, or pair it, as he suggests, with a favorite salad.

Provided by The New York Times

Categories     breakfast, brunch, dinner, for one, weekday, main course

Time 10m

Yield 1 serving

Number Of Ingredients 7

2 large eggs
2 1/2 tablespoons unsalted butter, preferably European-style or cultured
Pinch of kosher salt
1/3 cup coarsely grated Gruyère, sharp Cheddar or Fontina
Flaky sea salt, such as Maldon or kosher salt
Black pepper
1 tablespoon finely chopped fresh chives

Steps:

  • Whisk eggs in a medium bowl until well combined and smooth, taking care not to whip in too much air. The point is to combine the yolks and whites very well.
  • In a small nonstick skillet over medium-low, heat 1 tablespoon butter until the butter has melted and just begins to foam.
  • Pour in the eggs. Working quickly with one hand, gently move the pan in a circular motion over the heat (this will keep the eggs moving and evenly cooking). With your other hand, use a small rubber spatula (or chopsticks) to stir the eggs in a loose figure-eight pattern, creating small curds and scraping down the side of the skillet as you go. Continue until the eggs are mostly cooked through but just a little runny on top, 2 to 3 minutes.
  • Remove the pan from the heat and sprinkle the omelet with a pinch of salt, then sprinkle the cheese down the center. Gently shake the pan so that the omelet shifts toward the side of the pan opposite the handle and up the side of the pan. The part of the omelet above the edge of the pan should fold back over on itself - use your rubber spatula to give it a hand, if it doesn't.
  • Slide 1 tablespoon of butter underneath the omelet that's still in the pan. (This will help keep the omelet tender and soft - and it tastes really good.)
  • Using the spatula, roll up the omelet, then flip it seam-side down onto a warm serving plate. Slide the remaining 1/2 tablespoon butter across the top, then sprinkle with a pinch each of salt and pepper and the chives. Serve hot.

ULTIMATE FRENCH OMELETTE



Ultimate French omelette image

The omelette is one of the most fundamental dishes in any cook's arsenal, and this recipe will teach you how to get it right every time

Provided by Angela Nilsen

Categories     Breakfast, Main course

Time 5m

Number Of Ingredients 6

3 eggs , as fresh as possible, preferably organic and free-range, room temperature
2 knobs unsalted butter
1 tsp finely, freshly grated parmesan (or vegetarian alternative)
2-3 chopped tarragon leaves
1 tbsp each snipped chives and chopped chervil or parsley
3 rounded tbsp finely grated gruyère

Steps:

  • Get everything ready. Warm a 20cm (measured across the top) non-stick frying pan on a medium heat. Crack the eggs into a bowl and beat them with a fork so they break up and mix, but not as completely as you would for scrambled egg. With the heat on medium-hot, drop one knob of butter into the pan. It should bubble and sizzle, but not brown. Season the eggs with the parmesan and a little salt and pepper, and pour into the pan.
  • Let the eggs bubble slightly for a couple of seconds, then take a wooden fork or spatula and gently draw the mixture in from the sides of the pan a few times, so it gathers in folds in the centre. Leave for a few seconds, then stir again to lightly combine uncooked egg with cooked. Leave briefly again, and when partly cooked, stir a bit faster, stopping while there's some barely cooked egg left. With the pan flat on the heat, shake it back and forth a few times to settle the mixture. It should slide easily in the pan and look soft and moist on top. A quick burst of heat will brown the underside.
  • Grip the handle underneath. Tilt the pan down away from you and let the omelette fall to the edge. Fold the side nearest to you over by a third with your fork, and keep it rolling over, so the omelette tips onto a plate - or fold it in half, if that's easier. For a neat finish, cover the omelette with a piece of kitchen paper and plump it up a bit with your fingers. Rub the other knob of butter over to glaze. Serve immediately.

Nutrition Facts : Calories 396 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Protein 24 grams protein, Sodium 0.95 milligram of sodium

SIZZLING HAM AND GRUYèRE OMELET



Sizzling Ham and Gruyère Omelet image

Categories     Side     Ham

Yield serves 1

Number Of Ingredients 4

3 extra-large eggs
1 tablespoon unsalted butter
1/2 cup chopped good-quality cooked ham slices (2- to 3-inch squares)
1/4 cup grated Gruyère cheese (1 ounce)

Steps:

  • Using a whisk or a fork, beat the eggs in a small bowl until frothy.
  • Heat the butter in an 8-inch nonstick skillet over medium heat. Add the ham and sauté for 1 minute, or until crisp.
  • Pour the eggs into the pan, tilting the pan gently to evenly distribute the eggs over the ham. Let the eggs cook and set for about 5 seconds.
  • Using a silicone or rubber spatula, gently pull the cooked egg from the edges toward the center of the pan, while allowing the liquid egg to run underneath and onto the hot pan. After about 20 seconds, or when the eggs look cooked but are still moist, sprinkle the omelet with the Gruyère cheese.
  • Using the spatula, fold the omelet in half. Cook the omelet for another 30 seconds, or until the cheese is melted. Tip the pan over a serving plate so that the omelet slides onto the plate bottom side up.

WILD MUSHROOMS, SHALLOT AND GRUYèRE OMELETS



Wild Mushrooms, Shallot and Gruyère Omelets image

Categories     Cheese     Egg     Mushroom     Breakfast     Brunch     Quick & Easy     Spring     Swiss Cheese     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 2 Servings; can be doubled or tripled

Number Of Ingredients 9

4 tablespoons (1/2 stick) butter
4 ounces fresh wild mushrooms such as shiitake or oyster, trimmed, sliced
2 large shallots, minced
Salt and freshly ground pepper
1 tablespoon minced fresh parsley
6 eggs
4 teaspoons cold water
2/3 cup grated Gruyère cheese (about 2 ounces)
Minced fresh parsley

Steps:

  • Melt 1 tablespoon butter in heavy small skillet over medium heat. Add mushrooms and shallots and sauté until mushrooms are tender, about 2 minutes. Season with salt and pepper. Remove from heat and mix in 1 tablespoon minced fresh parsley.
  • Beat 3 eggs and 2 teaspoons water in small bowl. Season with salt and pepper. Heat small omelet pan over medium-high heat. Add 1 1/2 tablespoons butter and heat until foam begins to subside. Add egg mixture. Stir eggs with fork several times, drawing back of fork across bottom of pan. Lift edges of egg and let uncooked egg flow under until top is almost set. Spoon half of cheese, then half of mushroom mixture down center of omelet. Fold omelet over filling in thirds and transfer to plate. Make second omelet with remaining eggs, water, salt and pepper, 1 1/2 tablespoons butter, mushrooms and cheese. Garnish with parsley.

WILD MUSHROOM AND GRUYèRE CHEESE OMELETS



Wild Mushroom and Gruyère Cheese Omelets image

Categories     Cheese     Egg     Mushroom     Breakfast     Brunch     Sauté     Vegetarian     Quick & Easy     Pan-Fry     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 8

2 tablespoons butter
4 ounces fresh morel or shiitake mushrooms, stemmed, caps sliced
3 shallots, chopped
2 garlic cloves, chopped
6 eggs
1/4 cup chopped fresh parsley
3/4 cup grated Gruyère cheese (about 2 1/2 ounces)
Additional chopped fresh parsley

Steps:

  • Melt 1 tablespoon butter in heavy small skillet over medium heat. Add mushrooms, shallots and garlic and sauté until tender, about 3 minutes. Season to taste with salt and pepper. Set aside.
  • Combine eggs, 1/4 cup chopped fresh parsley and 1/4 cup grated cheese in medium bowl. Season with salt and pepper. Beat to blend. Heat medium omelet pan or skillet over medium-high heat. Add 1/2 tablespoon butter; heat until butter melts and foam begins to subside. Add half of egg mixture. Stir with flat side of fork until eggs begin to set. Cook until omelet is set, lifting edge with spatula to let uncooked egg flow under. Top with 1/4 cup grated cheese and half of mushroom mixture. Fold omelet into thirds and turn out onto plate. Repeat with remaining 1/2 tablespoons butter, egg mixture, 1/4 cup grated cheese and mushrooms. Sprinkle omelets with additional chopped fresh parsley.

Tips:

  • For the best results, use fresh, high-quality ingredients.
  • Make sure the eggs are at room temperature before you start cooking. This will help them cook evenly.
  • Don't overbeat the eggs. Overbeaten eggs will make the omelet tough.
  • Cook the omelet over medium heat. This will help prevent it from burning.
  • Be patient when cooking the omelet. It takes a few minutes for it to cook through.
  • Don't flip the omelet too often. Flipping it too often will break it up.
  • When the omelet is cooked through, remove it from the pan and let it rest for a minute or two before serving.
  • Serve the omelet immediately, garnished with your favorite toppings.

Conclusion:

Gruyère and parsley omelets are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized with a variety of toppings. Whether you like your omelets simple or loaded with cheese, vegetables, and meat, there is a Gruyère and parsley omelet recipe out there for you. So next time you're looking for a quick and easy meal, give one of these recipes a try.

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