Tag: omelette

Herby Kale Omelette with Manchego Cheese

Overhead photo of Omelette with a tarragon-kale sauce and melted manchego served with extra sauce and coffee.

Green Sauce

When it comes to experimenting with recipes, sauces are up there as a favorite. It can be easy to completely shift a dish (or many dishes) with one simple sauce. I don’t use a lot of kale outside of a few recipes but using it in sauces ensures I use it all before it goes bad.

Saucy Kale Omelette

You can swap the kale for other greens such as spinach, chard, or collards. If you’re using spinach, drop the time for blanching. Spinach takes much less time: usually around 30 to 60 seconds.

Tarragon

I know tarragon isn’t everyone’s favorite herb. You could swap it out for chives or if it’s summer, use fresh basil.

Omelette vs Frittata

I love a solid omelette for my morning breakfast but if I’m making a dish to feed the family, I usually stick with frittata. You can easily use this same concept in frittata form. I like to use this base recipe and right before I transfer the pan to the oven, I swirl in the kale sauce.

Add some Grains

Leftover grains? Add a few to the omelette. I really like using cooked grains in the omelette or as an omelette filling. This also works if you’re making the frittata (as mentioned in the previous paragraph!)

Veg Bulk

Depending on the time of year, add fresh or cooked vegetables to the filling. During the cooler months, roasted squash or sweet potatoes. For spring, try some pan-fried asparagus then during summer, blistered tomatoes!

Vegan-it

Finally, since the sauce is vegan, I’d be remiss if I didn’t add a vegan option for the omelette. Use the kale sauce in a tofu scramble, make a grain bowl, or there’s the new ‘just’ product that uses mung beans as a base.

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Herby Kale Sauce Omelette


Description

A simple omelette mixed in a go-to tarragon kale sauce and melted manchego.


Ingredients

Sauce (makes more than one omelette)

2 cups packed blanched kale

⅓ cup chopped scallions (2 to 3)

¼ cup packed parsley

1 tablespoon packed tarragon

Juice from one lemon

¼ cup olive oil

¼ cup-ish of water

½ teaspoon salt

Omelette

2 large eggs

1 tablespoon heavy cream

Pinch of salt

2 teaspoons ghee

2 tablespoon grated manchego


Instructions

  • Bring a pot of salted water to a boil and have a bowl of ice water ready. Destem and give the kale a rough chop. Drop in the water and blanch for about 1 ½ to 2 minutes, the kale should be bright green. Transfer to the ice bath and let cool.
  • Once the kale is cool, place in a blender along with the scallions, herbs, lemon, olive oil, water, and salt. Puree until mostly smooth.
  • Whisk the eggs, cream, and egg together. Heat an 8” skillet over medium-low heat. Add the ghee and once that melts, add in the egg mixture. As the bottom of the eggs set, lift up the side of the eggs with a spatula and let uncooked eggs run under the cooked eggs.
  • Add the two tablespoons of sauce before the omelette is fully set, letting swirl into the uncooked egg. Continue to cook until the omelette is mostly set. flip the omelette over and sprinkle with the cheese. Fold the omelette, turn off the heat, and let rest for a minute or two, just enough to melt the cheese.
  • Serve the omelette with extra sauce and crushed red pepper (if desired).

Close-up photograph of kale sauce omelette with manchego cheese.

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Cooking an omelette

Cooking an omelette



An experiment with food photography. Hope it gets you hungry.

Done on my GH1 with Canon lenses. Had some fun playing with slow and fast motions.


Easy Vegetable Frittata Recipe – How To Make A Frittata In The Oven

Easy Vegetable Frittata Recipe – How To Make A Frittata In The Oven



How to make an easy vegetable frittata recipe in just 30 minutes. This is a perfect breakfast to feed a hungry mob. Get the full recipe from: https://www.blondelish.com/recipes/vegetarian-recipes/easy-vegetable-frittata-recipe/

Today I’ve made an easy vegetable frittata recipe and I am so excited to show it to you because it’s one of my favorite breakfast meals.

It is healthy, vegetarian, super delish and so easy to make a large one and feed a hungry mob (of kids, for example 🙂 ).

How to make a frittata in the oven – Best Tips & Tricks

1. Use a well-seasoned cast iron skillet.
To make this easy vegetable frittata recipe, you need to sauté the veggies on the stove first, then bake everything in the oven. And the best dish for making it is an ovenproof cast iron pan or skillet because you can cook with it on the stove and in the oven too.

So you won’t have to sauté the veggies in one pan and then change this with another for the oven.

Also, a well-seasoned skillet prevents the ingredients from sticking and cooks them evenly because of the way it distributes heat.

A stainless steel skillet can do the job too, but it requires extra oil or butter to keep the ingredients from sticking.

It’s worth noting here that cast iron skillets retain heat very well, so your vegetable frittata will keep cooking even after you remove it from the oven.

So it’s best to keep an eye on it and take it out a minute or two before it finishes cooking.

2. This easy vegetable frittata recipe is versatile.
You probably know by now that I like flexible recipes because tastes are very different when it comes to food.

Hence, I always try to give you options to adjust my recipes according to your taste.

I made this healthy vegetable frittata with asparagus, zucchini and mushrooms, and it came out crazy delish.

But if you don’t like some or even any of them, you can just replace them with your favorites. You can use any vegetables you have in the fridge, fresh or leftovers.

If you make it with leftover veggies, you just have to heat them before adding the eggs in.

If you make the vegetable frittata from scratch with fresh veggies, then you need to chop them into bite-sized pieces and saute them before baking everything in the oven.

And here are a few more veggies that you can add in: onion, corn, spinach, cherry tomatoes, frozen peas, broccoli, potatoes etc.

3. Which kind of cheese goes with vegetable frittata.
I didn’t make it with cheese, I only garnished it with some crumbled feta. But I know some of you like to feel cheese in every bite so, heck, why not?!

For a 12 egg vegetable frittata, you can add one cup of cheese. This can be of any kind you prefer, like cheddar (shredded), crumbled blue cheese, Gruyère, Parmesan, fontina and even Pecorino Romano.

When you pick the cheese for the vegetable frittata you need to keep in mind that each kind has different features. Some are meltier, some are more salty, while others are nutty.

So you need to think well about which one you prefer with eggs and veggies.

4. Use any kind of dairy
You can make this easy vegetable frittata with any kind of dairy, like milk, yogurt or even cream.

This is an essential ingredient because it gives that fluffy, creamy texture.

Now you know how to make a frittata in the oven, so get your pans out and let’s start cooking.

But remember… this delish is meant for sharing, so make a large one and call your friends and family over. They will love you for it.

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