Best 3 Puree Omelette Express Recipes
Indulge in the delightful simplicity of a Purée Omelette Express, a culinary symphony of fluffy eggs and velvety smooth textures. Prepared in a matter of minutes, this culinary masterpiece is perfect for a quick and nutritious breakfast, brunch, or light lunch. Discover the art of crafting this dish with our selection of recipes, each offering unique variations to tantalize your taste buds. From classic preparations to innovative flavor combinations, our curated collection ensures an unforgettable culinary experience.
Here are our top 3 tried and tested recipes!
OMURICE (JAPANESE RICE OMELET)
Omurice, a beloved staple of Japanese home cooking, is a linguistic and literal mash-up of omelet and rice. A plain omelet cloaks ketchup-flavored fried rice, often called "chicken rice" even when it's made with ham or bacon, or no meat at all. It belongs to the category of so-called Western food know as yoshoku. This one takes cues from omurice served at countless kissaten, Japanese diners, but it most closely resembles a recipe from the London architect Go Sugimoto, who grew up between Washington, D.C., and Tokyo. "It was the first thing I learned to cook, and now I make it for my son," he said, confessing that his is fancier than his mom's, with butter instead of oil or margarine, vegetables in the rice, and a splash of dashi to flavor the omelet.
Provided by Hannah Kirshner
Categories dinner, for two, lunch, quick, weekday, main course
Time 20m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Make the rice: Heat a large skillet over medium-high. Add 1 tablespoon butter, and then onion and carrot. Cook, stirring, until onion is translucent and a little browned at the edges, about 3 minutes. Add ham and cook, stirring, until it begins to brown, about 30 seconds.
- Add remaining 1 tablespoon butter, and then rice, breaking it up with a wooden spoon or long chopsticks. Adjust heat to medium and cook until the grains are glossy, 1 to 2 minutes. Stir in ketchup and soy sauce, and cook, stirring, another 30 seconds or so to caramelize. Stir in peas to heat through, and deglaze the pan with dashi or chicken stock. Remove from heat and season to taste with salt and pepper.
- To make a perfect mound of rice on each plate, grease a small bowl with canola or safflower oil and pack 1 cup of the rice. Invert this over a plate and remove the bowl. Repeat with the other half of the rice on a second plate.
- Make the omelet: In a small (6- or 7-inch) nonstick skillet (or a well-seasoned carbon steel omelet pan), heat 1/2 teaspoon oil, or just enough to coat the pan, over medium-high. Beat 2 eggs with 1/2 teaspoon dashi or water, until yolks and whites are completely blended. Season with salt and pepper.
- Pour the egg mixture into the heated pan. Shake and swirl the pan over the heat, stirring constantly with chopsticks or a fork as the eggs cook. When lots of small curds have formed and the eggs are custardy, about 30 seconds, let cook undisturbed until nearly set, about 30 seconds. Run a butter knife or small spatula around the edge of the omelet, and tap the pan firmly against the stove to release the omelet. Turn the omelet out onto the rice, custardy side down. Use a clean dish towel or paper towel to push the edges under the rice.
- Repeat with the other 2 eggs for the second omelet. Dress the omelets with a zigzag of ketchup (or a cute design if you've got a steady hand), and serve.
Nutrition Facts : @context http, Calories 1117, UnsaturatedFat 18 grams, Carbohydrate 171 grams, Fat 32 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 12 grams, Sodium 1018 milligrams, Sugar 7 grams, TransFat 1 gram
SPINACH AND GARLIC OMELET
You can use bagged baby spinach or stemmed and washed bunch spinach for this simple omelet with Mediterranean flavors.
Provided by Martha Rose Shulman
Categories breakfast, for one, main course
Time 15m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- Wash the spinach and wilt in a frying pan over medium-high heat. The water remaining on the spinach leaves after washing will be sufficient. Drain, allow to cool and squeeze out excess water. Chop medium-fine and toss with half the garlic and salt and pepper to taste.
- Break the eggs into another bowl and beat with a fork or a whisk until they are frothy. Whisk in the remaining garlic, salt and pepper to taste and 2 to 3 teaspoons milk.
- Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. 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, sprinkle the spinach over the middle of the egg pancake and top with the Parmesan, then jerk the pan quickly away from you then back toward you so that the omelet folds over on itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 6 grams, Sodium 411 milligrams, Sugar 1 gram, TransFat 0 grams
MEAT LOVERS OMELET FOR YOUR GT EXPRESS 101 MACHINE
Another delicious recipe for your GT Express 101 machine. You can eat most of these recipe with a fork/knife or as finger food on the go.
Provided by Catnip46
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Beat eggs lightly with the 1 Tb of milk.
- Add sausage, ham, mushrooms, pepper and cheese to the egg and milk mixture.
- Stir well.
- Divide between two wells.
- Cook 10 minutes or until knife inserted into center comes out clean.
Nutrition Facts : Calories 236, Fat 15.6, SaturatedFat 7.3, Cholesterol 308, Sodium 655.1, Carbohydrate 3.6, Fiber 0.1, Sugar 0.5, Protein 19.4
Tips:
- To make a smooth puree, use a high-powered blender or food processor.
- For a creamier puree, add a little bit of milk or cream.
- If you don't have a blender or food processor, you can mash the ingredients with a fork or potato masher.
- For a more flavorful puree, use a variety of vegetables, such as carrots, celery, and onions.
- You can also add herbs, spices, or cheese to the puree for extra flavor.
- If you are using frozen vegetables, be sure to thaw them before making the puree.
- Puree omelettes are a great way to get your daily dose of fruits and vegetables.
- They are also a good source of protein and fiber.
- Puree omelettes are a versatile dish that can be served for breakfast, lunch, or dinner.
Conclusion:
Puree omelettes are a delicious and nutritious meal that can be enjoyed by people of all ages. They are easy to make and can be tailored to your own taste preferences. With a little creativity, you can create a variety of puree omelettes that will keep you coming back for more. So next time you are looking for a quick and easy meal, give puree omelettes a try. You won't be disappointed.
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