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Cooking, Recipe and Food Blog

Omelette Arnold Bennett

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This gastronomic dish was named after Arnold Bennett a well-known English novelist in the 1900’s. Chefs at the Savoy Hotel in London perfected a haddock omelette and named it after him. The original recipe contained hollandaise and béchamel which are very rich and quite tasking to do at home. Smoked haddock is easily available in supermarkets but feel free to use other types of fish if desired.

 

Serves 2

Ingredients:

100g smoked haddock fillets

60g butter

1/4 cup cream

4 eggs, separated

1/2 cup Gruyere cheese, grated

Salt and freshly ground black pepper to taste

 

Place the haddocks in a saucepan half filled with water. Set the heat to high and bring it to a boil. Simmer it for another 5 minutes or until the fish is cooked. Drain well and flake it.

Melt half of the butter in a skillet over medium heat. Add the flaked haddock and two tablespoons of cream. Cook it for 2-3 minutes and then remove from heat and let it cool.

Put the egg yolks in a small bowl and beat them. Add 1 tablespoon of cream.  In a separate bowl, beat the egg whites until soft peaks form. Fold in the egg yolks, the haddock mixture and half of the grated cheese.

Melt the remaining butter in a non-stick frying pan. Pour in the egg mixture and cook it for 4-6 minutes. When it is almost set, pour the remaining ream over it. Season it with salt and pepper and sprinkle it with the remaining cheese. Cook it for another 5 minutes or until it the eggs and cream are fully set. Transfer to a plate and slice. Serve with lime wedges and salad or toast.

 

Photo Courtesy Of: GimmeFood 🙂

Torta de Repolyo

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Torta de repolyo or cabbage omelette is a traditional Colombian dish served with tomato sauce. It can be a light lunch or served as a side. I recently tried in in a restaurant and it was so delicious that I had to find a recipe to do at home. This yummy omelette calls for white cheese, but any kind of cheese would do just fine.

 

Makes 8 Servings

Ingredients:

1/2 cup melted butter

3 scallions, finely chopped

1 large cabbage, cored and thinly sliced

1/2 lb. white cheese, shredded

5 eggs, beaten

1 cup of milk

1/2 cup of bread crumbs

1/4 cup fresh parsley

Salt and pepper to taste

Tomato sauce for serving

 

Melt the butter in a large frying pan over medium heat, Sauté the scallions in butter for 2-3 minutes or until soft. Add the cabbage and cook it for another 15 minutes or until it becomes tender and a little translucent. Season it with salt and pepper to taste. Transfer it to a bowl.

While cooking the cabbage, combine the eggs, milk, cheese, breadcrumbs and parsley in a medium sized bowl. Season it with salt and pepper. Mix well.

Place the cabbage and the egg mixture on a greased baking dish. Bake it for 20-30 minutes at 350F or until the egg is set and the egg is slightly brown. Remove from oven and let it stnd for 2 minutes before serving. Serve with warm tomato sauce.

 

Photo Courtesy Of:  Neil Armstrong2

Potato and Carrot Omelette

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Potato and carrot omelette is a healthy breakfast recipe that you can eat with toasted bread and some jam. Here we tried to reduce the fat by using low fat cheese. I prefer it greasier, so I use Cheddar or any type of American cheese and I cook it in butter instead of oil. Baking the omelette to turn it into a quiche is also a great idea.

 

1 Serving

Ingredients:

1/4 cup grated potato

1/4 cup grated carrot

2 tablespoons low fat cheese

1/2 teaspoon dried or fresh chives

1 egg, lightly beaten

1/4 teaspoon oil

Salt and freshly ground white pepper to taste

 

Place the grated potato on a cheese cloth and squeeze out the excess moisture.

Combine the potatoes, carrots, cheese, chives and egg in a small bowl. Season it with salt and freshly ground white pepper. Mix well.

Heat the oil in a non-stick frying pan over medium heat. Pour in the egg and vegetable mixture. Cook it for 3-5 minutes on each side or until it is set. Transfer it to a plate and serve warm.

 

Photo Courtesy Of:    ginnerobot

Garam Masala Omelette

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Omelettes are delectable breakfast treats that come in different varieties. I personally love potato and cheese, onions and tomatoes and mushroom and cheese, but this recipe definitely caught my attention. It has all the ingredients I like –eggs, vegetables and cucumbers with yogurt (tzatziki).

You can eat it as is or with meat. I also think that cheese would be a great addition to this awesome recipe -cheddar, freshly grated parmesan, cream cheese or feta would definitely give a cheesier bite. Alfalfa and rocket (arugula) can also be used as substitutes for spinach.

If you find the garam masala too strong, just reduce the amount. You can start by using a little and then fry a dollop of egg so you can try it. After, gradually add some more until it suits your taste. These omelette rollups will definitely go well with lassi.

 

Serves 4

Ingredients:

8 eggs

4 tablespoons cold water

2 teaspoons garam masala

40g butter

1 cup unflavored yoghurt

1 small cucumber, peeled, seeded and finely chopped

4 tablespoons fresh mint, finely chopped

3 cups baby spinach

Salt and pepper to taste

 

Combine the chopped cucumber, yoghurt and mint in a small bowl. Mix well. Season it with salt and pepper. Cover and refrigerate until needed.

Place the eggs and garam masala in a medium sized bowl. Add the cold water and beat the eggs until all the ingredients were well combined. Stir in a dash of salt.

Next, melt 1/4 of the butter in a medium sized frying pan or skillet over medium heat. Pour in 1/4 of the beaten egg. Using a ladle, swirl the egg around the bottom of the pan until it covers the base. Cook the egg for 2-3 minutes until it sets. Carefully transfer the omelette to a plate and cover it to keep it warm. Do the same for the remaining butter and egg mixture. Make sure to place the omelettes on individual plates.

Divide the spinach and place them on top of the omelettes. Roll each omelette tightly and then cut it into half. Season it with salt and pepper if desired. Serve immediately with chilled yogurt.

 

Photo Courtesy Of:   Girl Interrupted Eating

Asparagus, Pork and Potato Omelette

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Omelettes are hearty breakfast dishes that are filling and delicious. It is a meal in itself because it has the much needed protein and other nutrients needed for the day. You can eat it as is or with toast. It is also a good idea to cap it off with a cup of yogurt for dessert.

 

Ingredients:

2 bunches asparagus, trimmed

2 1/2 tablespoons olive oil

2 pork sausages

1 large red onion, thinly sliced

3 cloves garlic, minced

250g potatoes or 1 small potato, washed, and sliced thinly

1/2 teaspoon sweet paprika

6 eggs

30g butter

Salt and pepper to taste

Sour cream, to serve

 

Heat 1 tablespoon of olive oil in a skillet under high heat. Fry the asparagus for 5 minutes until they are cooked. Transfer the asparagus to a plate lined with paper towels to drain the excess oil. Do the same for the potato

Place the remaining oil in the skillet and sauté the garlic and onions for 3 minutes or until it becomes fragrant. Remove the sausage casings and fry the meat for 5-8 minutes or until they crumble and are browned.  Season it with half of the paprika and fry it for another 3 minutes.

Beat the eggs in a large bowl and season it with salt and pepper. Heat the butter in a non-stick skillet and pour in the eggs. Cook it for 5 minutes or until it is set. Put the asparagus, potatoes and pork on the fried egg. Slide the omelette to a plate and top it with sour cream. Sprinkle with the remaining paprika and serve immediately.

 

Photo Courtesy Of: jamieanne

 

Spinach, Broccoli and Feta Cheese Omelette

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Omelettes don’t have to be boring, with Cheese, Ham or Mushroom. Make this classic dish much more interesting – it’ll be a winner with Meat-Eaters as well as Vegetarians.

Spinach Omelette

Try including different ingredients – Mushrooms, different Cheeses and some crsipy Potatoes.

To Serve 4
200g New Potatoes, cut into small cubes
200g Broccoli, cut into small florets
180g Baby Spinach
2tsp Olive Oil
6 Large Eggs
100g Feta Cheese, cubed

1. Add the Potatoes to a pan of slightly salted Boiling Water. Cook for ten minutes or until tender, before draining. Cook the Broccoli in another pan of boiling water for four to five minutes, or until tender, and then drain.
2. Put the Spinach in a large, dry non-stick frying pan, and cook, stirring until it starts to wilt. Remove and add to the Broccoli and Potatoes.
3. Beat the Eggs until they’re evenly blended and then season. Grease the frying pan with the Oil, and heat. Add the Vegetables and give them a quick stir to make sure that they are evenly mixed through the pan.
4. Add the Eggs, and cook over a low heat until the eggs are starting to set, but still liquid on top. Sprinkle on the Feta Cheese, and cook for a few minutes until the Egg is nearly set.
5. Heat a Grill, then grill the Omelette until set on top, keeping as from the Heat as possible.
6. Remove the pan from the grill, and slide onto a plate. Cut into wedges, and serve with a leafy green salad and some crusty bread.

Photo Courtesy of: Mr Michael Phams

Omurice

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is a Japanese omelette with fried rice, chicken and vegetables. It is a popular dish that is cooked at home. You can also find this dish in restaurants and izakayas in Japan. For those who are fond of noodles, you can use this to replace the rice and make omusoba.

 

Ingredients:

4 cups steamed Japanese rice (cooked)

1/2 lb. chicken breast, cut into small pieces

1 green peppers, chopped

4 white mushrooms, sliced

1/2 onion, chopped

4 tablespoons ketchup

8 eggs

Vegetable oil

Salt and pepper to taste

 

In a skillet over medium flame, heat 2 tablespoons of vegetable oil. Fry the chicken for 5 minutes or until the edges turn brown. Add the onions, mushrooms and green pepper. Stir-fry for 8 minutes or until the mushrooms and green peppers are soft. Add the rice and ketchup. Mix well. Season it with salt and pepper. Cook for another 3-5 minutes. Set aside.

In a large skillet or non-stick frying pan, heat 1 tablespoon of oil. Beat 2 eggs in a bowl and pour the eggs into the pan. Spread the eggs to make a round omelette. Do not spread it too thin. Place 1/4 of the rice mixture on the egg and fold. Cover the pan with a plate and flip it over to transfer the egg to the plate. Repeat the process for the remaining eggs and rice. Drizzle ketchup on the omurice before serving.

 

Photo Courtesy Of: jekert gwapo

 

Oyster Omelette

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Oyster Cake or Oyster omelette is a Chinese dish served in most restaurants. It originated from Teochew/Fujian, China, but it is famous all over Asia. Unlike other omelettes, the starch gives it a sticky and chewy texture. It is one of my personal favorites.  It is delicious with Yang Chow fried rice.

Ingredients:

30 fresh oysters (small ones)

110g sweet potato flour

250 ml water

1 tsp salt

2 large eggs

2 tbsp chopped spring onions

1 tbsp chopped chives

4 tbsp oil

5 cloves garlic, crushed

2 shallots, finely chopped

Salt and pepper to taste

Fish sauce (optional)

Clean oysters and remove them from the shells; soak in water. If you are using shelled oysters or canned ones, rinse them with water and soak for a few minutes.

In a bowl, beat the eggs. Add the potato flour, water, salt, pepper and a dash of fish sauce to make a batter. Set aside.

In a non-stick pan or wok, heat the oil under medium heat. Sauté

the garlic, shallots, chives and oysters for 3-5 minutes until the vegetables wilt. Pour in the batter and fry for another 5 minutes or until the eggs become light brown and set.

Transfer to a plate and garnish with spring onions. Serve warm and eat with fried rice.

Photo Courtesy Of: FotoosVanRobin

Stuffed Thai Omelette

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A great filling meal, and very easy to prepare and cook. You can easily change the flavours by simply changing the Minced Pork for Minced Beef, or for a Vegetarian Alternative, simply add in some Beansprouts for a bit of texture.
Omelette
This Omelette isn’t the spiciest in the world, however, to add a bit of extra eat to it, add a small Chilli, finely chopped up at the same time as adding in the rest of the vegetables.

To Serve 2
3 Eggs
Salt and Pepper
3tbsp Vegetable Oil
125g Minced Pork
1 Large Garlic Clove
2.5cm Ginger, peeled and grated
1 Carrot, peeled and grated
1 Small Leek, trimmed and shredded
1 Tomato, skinned and finely chopped
1tsp Soft Brown Sugar
1tbsp Nam Pla (Thai Fish Sauce) – Optional
2-3tsp Soy Sauce
1-3tsp Rice or Cider Vinegar

1. Beat the Eggs together in a bowl, with a bit of Salt and Pepper.
2. Heat a tablespoon of the Oil in a large Work or Frying Pan, and cook off the Minced Meat , along with the Garlic and Ginger. Cook through.
3. Add the Carrot and Leek, then stir-fry for a minute, before adding in the Tomato, Sugar, Fish Sauce (if you’re using it), Soy Sauce and the Vinegar, and then season well with Pepper, and keep over the heat for a further two to three minutes. Transfer to a dish, and keep warm.
4. Wipe out the pan with a piece of Kitchen Paper, then put over a medium heat and pour in the remaining Oil, making sure the entire pan is evenly coated, and then pour in the Beaten Eggs.
5. Just before the Omelette is setting in the middle, carefully spoon the filling into the Centre, and fold the four sides over to make an envelope. Place a plate over the top, and turn out and serve.

These go great at a big meal, along with these Vietnamese Fresh Spring Rolls, or the Dim Sum. A great idea is to serve lots of these small dishes as an Asian Tapas meal

Photo Courtesy of: Avlxyz

Tortilla de Patatas

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Tortilla de Patatas

Since deciding to really work on my writing, I’ve disciplined myself to write at least three pages every morning- which leaves me less time to prepare the sort of fancy breakfasts my husband and I love. I’ve made night-before breakfast puddings, of course, and have a bag of croissants in the freezer, ready to pop into the oven for some buttery morning bliss. But I wanted something different- and remembered one of my favorite dishes when I was traveling Spain as a Vegetarian (!): Tortilla de Patatas.

At first, I thought Tortilla had something to do with the corn chips- and what a delight it was to discover that it was actually a thick omelette, filled with something delicious. Like fried potatoes.

I make this the night before, and don’t bother to heat it up, because my husband likes his cold, with lots of tomato ketchup. But by all means, give it a few minutes in the oven if you want it hot.

Oh, and these are perfect for other times of the day as well- like lunch, dinner, or as some late-night tapas.

Tortilla de Patatas
1/2 cup extra virgin olive oil
4-5 large potatoes, peeled and cut into small cubes
salt & pepper to taste
4 large eggs

First, cook the potatoes: heat the olive oil in a skillet over low to medium, and cook potatoes slowly. Do NOT fry them, you’re not making hash browns here. You want the potatoes cooked and soft, but not mushy. Drain, and set aside.

In a large bowl, beat eggs with a whisk. Season with salt and pepper to taste. Add potatoes to the eggs, and let sit for about 10 minutes. Heat more olive oil in a large skillet, and pour the egg-potato mixture in. Shake pan around to prevent sticking and get it evenly cooked… after a few seconds, when the bottom is cooked and firm, flip. Cook until golden brown.