Traditional recipes

Perfect Omelette with Watercress and Roasted Mushrooms

Perfect Omelette with Watercress and Roasted Mushrooms

Preheat the oven to 450 degrees.

Coat the mushrooms with the olive oil, season with salt, and place in a baking dish or ovenproof skillet. Transfer to the oven and roast for about 20-25 minutes. Flip and cook for 5-10 more minutes. Remove from the oven and set aside.

Meanwhile, place the butter in a small pot over low heat and slowly bring to a simmer. Cook over low heat until the butter separates. When the milk solids fall to the bottom and the golden butter-fat rises to the surface, remove from the heat. Set aside.

Crack the eggs into a medium-sized bowl and add the cream. Add the pepper and whisk until well incorporated and foamy. Preheat an ovenproof pan over medium heat. When the pan is heated, add 2-3 tablespoons of the clarified butter.

Reduce the heat slightly. Using a 4-ounce ladle, add 1 ladle of eggs into the pan. Using a spatula, start stirring quickly. (This is to heat the eggs through so they set like custard.) Keep swirling them around so the eggs aren't in one spot long enough to burn. Once the eggs begin to set, stop stirring. Transfer to the oven and cook for 1 ½ minutes. (When you remove the omelette from the oven it should still have a soft-custard touch.)

Season with the chopped herbs, a pinch of sea salt, and cracked white pepper. Using an oven glove to hold the handle, tip the pan sideways and roll the omelette onto a plate with a spatula. Add some mushrooms and a few watercress leaves to the top of the omelette and serve. Repeat for 5 more omelettes.


  • 2 knobs of butter
  • large handful spinach
  • 2 free-range eggs
  • 15g/½oz cheddar, grated
  • salt and freshly ground black pepper

Melt a knob of butter in a frying pan placed over a medium heat. Add the spinach and cook for 1–2 minutes, until wilted. Season with salt and pepper. Tip out onto a plate and set aside.

In a bowl, beat the eggs until just mixed. Return the frying pan to a medium–high heat, add the remaining butter and melt until beginning to foam, then swirl it around the pan.

Pour in the beaten eggs, then tilt the pan to distribute the eggs evenly. Leave for 20 seconds, until the eggs begin to bubble.

Working quickly, use a spatula or wooden spoon to draw in the sides of the eggs to the centre, incorporating the butter. Gently shake the pan to redistribute the egg to the edges.

Sprinkle over the cheese and spinach while the egg is still slightly runny in the middle, then remove the pan from the heat. The residual heat will continue to cook the egg. Season with salt and pepper.

Using a spatula, fold one third of the omelette into the middle, then turn the omelette onto a warm plate folding over itself. Serve immediately.


How To Make a Perfect Healthy Omelette for Breakfast

Breakfast is the most important meal of the day, right? Yes we agree too! That's one of the reasons we have spent weeks creating the perfect healthy omelette for breakfast. Our recipe is macros and keto-friendly so regardless of your diet, you can fit this in. Here, we will share the recipe of a healthy omelette for breakfast.

The problem is that many people eat breakfast with large amounts of refined carbohydrates such as bread, buns, cakes and accompany them with juices and coffee. This contains large amounts of sugar which produces large spikes of insulin in the blood and fat build-up.

So, should I prefer a light breakfast? The answer is no, nutritionists do not recommend it. Many nutritionists recommend eggs for breakfast, since there are approximately 50 calories in egg whites and this food is characterized by its high protein content.

HEALTHY OMELET FAQS

WHAT SHOULD I EAT FOR BREAKFAST?

There is an old saying that goes like this: “Breakfast like a king, have lunch like a prince and have dinner like a beggar”.

This popular wisdom has been translated into different research studies in the world, demonstrating that a rich and protein-high breakfast keeps blood pancreatic hormones levels more stable throughout the day.

In simple words, it has been shown that people who eat a protein-rich breakfast continue their day full of energy and are less likely to have episodes of anxiety for sweets and treats.

Research published in the International Journal of Food Sciences and Nutrition, shows that the first meal is of strategic importance to control appetite throughout the day.

Starting your day with a protein-packed breakfast is important and you can also try other breakfast dishes such as high protein oatmeal and granola in the morning.

ARE EGGS HEALTHY FOR BREAKFAST?

In this post, we want to show you the preparation of a healthy omelette for breakfast, with only 3 eggs. However, the calories of 3 eggs are approximately 450, each yolk contributes an average of 100 calories. Solution? We will use 3 egg whites and a single yolk for the preparation.

It is feasible to buy only the egg whites in the market, to avoid discarding the yolks. In that case, to measure the exact amount of egg whites, I recommend using a scoop to measure the measuring spoons that come inside the protein powder jars. A scoop = an egg white = approximately 60 grams.

As we have said, eggs are an excellent option for a light breakfast but you don't have to eat a healthy omelette for breakfast every morning. There are other options such as boiled eggs, poached eggs and fried eggs which are a key part of a healthy full English breakfast. The most common is crushed or scrambled eggs, but the best way to cook the eggs, if you are on a diet it is poached.

Low-calorie omelettes are better because they require less oil and are even pleasant without the yolk. In addition, you can add other healthier vegetables such as peppers, mushrooms and protein such as ham and chicken.

LOW CALORIE OMELETTE IDEAS

Our low calorie cheese omelettes are very simple to prepare, and you can add vegetables to make it a healthy veggie omelette. The idea is to use the vegetables you have in the refrigerator, you can use: tomato, pepper, onion, zucchini, mushrooms or any other according to your preferences, including spinach or watercress.

The idea is to have a breakfast of whole foods and proteins. In addition to a healthy veggie omelette, you can accompany your breakfast with a slice of whole wheat bread, salad and sugar-free fruit juice. There are also other healthy omelet ideas such as a fluffy omelet. However, it is a little more extravagant. You have to prepare the fluffy omelet recipe by separating the egg whites from the egg yolks and beat the egg whites until you get the point of snow.

Following this, you need to incorporate the whipped whites with the stir-fried vegetables and cook the omelet on both sides. With this, you will get more volume and a very fluffy and healthy omelette for breakfast.

HEALTHY OMELETTE FOR WEIGHT LOSS

Another healthy omelet idea is to create healthy omelettes using lean protein. You can fill the healthy omelette with shredded chicken, roast-beef or turkey ham to have a more high-protein meal.

In our healthy omelette, we use mozzarella cheese and add some turkey ham to the omelette mixture.

This is a great way to satisfy your cheese needs by having our version of a cheese omelette which is good for your waist-line. To make it even more healthier, you can use low-fat cheese or protein cheese.

WHAT DO YOU EAT WITH AN OMELETTE?

Omelettes are extremely versatile and you can add lean meats and vegetables to your omelette. Here are the best things to add to omelettes:


Reviews

Finally, the proper technique for an omelette and so easy. Made 2 back to back for dinner today. Who knew butter sauteed scallions could taste so good! Used a whole bunch of cilantro (organic, a dollar at the Farmers market) and a shallot as my filling (plus a little bit of cheese) for the 2nd omelette after sauteing them lightly in butter - yummy! Both omelettes got a bit browned on the bottom, even though I had lowered the heat to medium and worked pretty quickly. Still very tasty - so happy to finally make an omelette that both my partner and I ate with real gusto!

This is the best and most thorough omelette recipe I have ever used. My husband and I used mushrooms, mini peppers, onion, and ham for the filling and used an 1/8th of cheese to hold it all together. I will be making omelette again very soon. Thank you for such a delightful recipe epicurious!

I have always wanted to make omelettes, but I admittedly find 3 eggs is too much (,as in the typical omelette). I tried this exactly as written, I added a sprinkle of goat cheese,diced up grape tomatoes ,spinach,and one piece of crumbled bacon. I served 1/2 avocado on the side. The only problem I ran into was I think I used too small a pan. I measured it,and it was 6", but. I think I need an 8" instead. Felt like the middle wasn't cooked enough, so I cooked it a little longer,and it still came out well (although slightly over cooked on the bottom). Next time I will try it with a larger pan. Worth your time!

The first time ever being able to "flip" the omelette and then slide it onto the plate, thank you! Very tasty, too.

Wow, this is the absolute classic! I Love this! Thanks so much for sharing this recipe with us Jesus Christ Bless! :)

A great, simple, versatile recipe, and easily adapted to meet everyone's separate tastes. Our favourite filling is kale and mushroom sautéed with garlic, bacon and aged cheddar cheese. Add a bit of salt, pepper, and chili powder (for me) or paprika (for one of my boys), and it's delectable. The only way my younger son the picky eater will eat eggs (albeit without the kale and mushrooms. )

Great simple recipe, worked perfectly and didn't stick (even though I didn't use a non-stick pan).

a great reminder of a classic dish. I used 1/3 cup chopped frozen spinach and a slice of brie for my filling. yum!

This was so simple and came out better than most omelettes i've tried. I followed the recipe exactly and can't wait to try different combinations for fillings:)

Fantastic. Come out perfectly every time. Our favorite filling: onion, thyme and mushroom (pref. portobello) - plus cheese of course. Our new weekend staple.

Because of this recipe, I'm no longer afraid to make omelets. I did everything exactly as stated and the omelet came out perfect. I stuffed mine with feta, spinach, tomato and kalamata, and I put some marjaram in the egg mixture. As I was eating, I daydreamed about making this for other people, because it's so good. Unfortunately, it's hard to make more than one omelet at a time.

I think that milk to egg ratio is very important and this recipe nailed it.

I don't like omelettes very much but this was so delicious and so easy that I loved it!

Never before have i had such a beautiful omelette

My favorite meal of the day is breakfast. I love the omelettes, hash browns etc., but couldn't get my omelettes to come out 'just right'. This recipe is perfect. It explains very well the trick of the trade to have a perfect omelette. Today I used three eggs with lots of filling. Next time, I'm going to try egg beaters. Happy Cooking!

I've never had an omelette turn out right until I used this recipe!

I agree with previous reader. Sometimes it's nice to get back to "the basics".

There's always someone snotty that puts in a revue to tell us novices how unecessary it is to have such basic recipes on this site. However, I've learned so much off this site. I want to learn to make a variety of dishes WELL. This recipe is well written and my omelette turned out fantastic. Now I can make omelettes for friends without looking like a dolt! Thanks again :)


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Omelettes, quiches, and frittatas are among the most versatile of dishes: Equally good for breakfast or dinner, simple to make, and satisfying to eat. Here are our favorite ways to make them in bulk so you can feed an entire brunch crowd with one dish.

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Nori Maki (Nori Rolls with Japanese Omelette, Shiitake Mushroom, and Halibut)

Perfect for special occasions, these rolls are stuffed with flaky fish, sweet Japanese omelette, plump shiitake mushrooms, tender kampyo, or dried squash, and blanched carrots and mizuna. Get the recipe for Nori Maki (Nori Rolls with Japanese Omelette, Shiitake Mushroom, and Halibut) »

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Cool, creamy, and loaded with fresh flavor, this is just about the most perfect summer soup we could imagine. Plus, it&rsquos a great no-cook recipe for when the heat of summer hits and you want to keep your kitchen cool. While a large blender helps here, you could certainly prepare the soup in two batches and stir them together at the end. Serve as a light lunch or appetizer with crusty bread&mdashor for a more substantial meal, this chilled watercress-cucumber soup is a delicious partner to our Ultimate Grilled Tomato Sandwich. In order to get sour cream that &ldquoswirls&rdquo into the soup (instead of sinking to the bottom), you&rsquoll need to thin it out with a bit of water. In a small bowl, simply whisk together a 2-to-1 ratio of sour cream and water, and you&rsquoll be good to go.


Mushrooms take the place of the traditional cured pork in this super-satisfying vegetarian carbonara recipe.

The almond oil in this recipe is so easy to make and also perfect for salad dressings.

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Stuffed shiitake

5 STUFFED SHIITAKE. Photograph: fhwggf/Fggvzg

You can prepare the filling and stuff the mushrooms in advance for this starter, then just fry and serve at the last minute.

Serves 4 as a starter
12 medium-size shiitake, cleaned, stems discarded
Plain flour, for dusting
300g chicken mince
150g prawn mince
3 spring onions, finely chopped
1 tsp root ginger, finely chopped
1 tbsp sake (rice wine)
1 tbsp soy sauce
Olive oil, for frying
Salt

For the sauce
4 tbsp soy sauce
2 tbsp mirin (sweetened rice wine)
1 tbsp caster sugar
1 tbsp sake

1 Dust the inner part of the shiitake with the flour. Mix the chicken, prawns, spring onion, ginger, sake, soy sauce and a pinch of salt, then use to fill the cavity of each mushroom.

2 Fry gently for 5 minutes on each side in a little olive oil, covered. Uncover and add the ingredients for the sauce. Let them heat through and evaporate a little. Serve three per person, with a little sauce on each one.

Adapted from the Complete Mushroom Book The Quiet Hunt by Antonio Carluccio (Quadrille)


These Garlic Roasted Mushrooms Recipe are heavenly. They make the PERFECT side dish. You can literally pair them with any meal and it will be amazing. I have to admit not all my children will eat mushrooms and especially not Marc! He is 5 years old and a picky eater. It drives me insane.

If you have any leftovers when you make these Garlic Roasted Mushrooms Recipe, they could come in handy the next day! Toss them in with whatever you are cooking the next day, like a pasta dish for instance. Or, you can just chop them off and make some omelet with them. Just think of all the possibilities.

Make this roasted mushroom recipe as a side dish and don&rsquot even think twice about what you will do with leftovers. In fact, I doubt you will have any leftovers. It will be a huge hit I promise.

Side notes on this Garlic Roasted Mushrooms Recipe:

If you don&rsquot like to roast the garlic whole with the mushrooms you can just mince them all and toss with mushrooms before you place them in the oven. I personally like mincing a couple and leaving the rest whole because I love roasted whole garlic. When making this Garlic Roasted Mushrooms Recipe, you can decide if you would like to mince or leave them whole.

Also, f you don&rsquot have any fresh thyme you can use fresh parsley. It will still come out great as well. I&rsquove also had mushrooms with fresh cilantro before and you definitely can&rsquot go wrong with either of those three options.

If you make this Garlic Roasted Mushrooms Recipe I would love to know what you paired it with so please come back and leave me a comment below. Also, pin this recipe and share it with your friends and family.

Don&rsquot go just yet, I have a few more recipes you should come back and check out. They are drool-worthy I promise:


Recipe Summary

  • 2 medium sweet potatoes (about 1 pound total), peeled and cut into 2-inch-long matchsticks
  • 3 tablespoons plus 1/2 teaspoon olive oil
  • Coarse salt and ground pepper
  • 1/2 cup walnuts
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 2 bunches watercress (12 ounces total), stems trimmed
  • 4 ounces feta, crumbled

Preheat oven to 450 degrees, with racks on upper and lower thirds. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil season with salt and pepper. Roast on upper rack, until tender, 30 to 35 minutes, tossing halfway through.

On another rimmed baking sheet, toss walnuts with cayenne and 1/2 teaspoon oil. Bake on lower rack,until golden, 6 minutes.

In a medium bowl, whisk together lemon juice, honey, and remaining 2 tablespoons oil season with salt and pepper. Add watercress, and toss to combine. Serve topped with sweet potatoes, walnuts, and feta.


Watch the video: Πώς φτιάχνουμε ομελέτα. Άκης Πετρετζίκης (January 2022).