15, 2017 - 5:05 PMComment
Behold, dear readers, the “other opportunities” that Omelet co-founder and chief brand officer Ryan Fey, left in August to explore.Starting tonight, Fey will be the face of the Food Network’s new reality cooking show “The Grill Dads” along with fellow Omelet veteran and former chief experience officer Mark Anderson.
15, 2017 - 5:05 PMComment
Don't knock this tasty Thanksgiving omelet 'till you try it.With eggs as the base, you now have a vehicle to integrate the asparagus nobody else ate, and the cranberry sauce you were saving for later.
Recipe: Syrian Omelet
November 1, 2017
Photo: Liz And Max Haarala Hamilton /Running Press
Syrian omelet from Itab Azzam and Dina Mousawis 2017 cookbook ”Our Syria: Recipes from Home.Makes 7 servings
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Save time by prepping these ingredients the night before, then keeping covered in your fridge.Remove lid and microwave in the morning just before eating.
Denver Omelet Frittata Recipe photo by Taste of Home
This frittata has the classic ingredients of a Denver omelet—peppers, onion and ham—along with potatoes to make it extra hearty.Cook: 3 hours
1 cup water
1 tablespoon olive oil
1 medium Yukon Gold potato, peeled and sliced
1 small onion, thinly sliced
12 large eggs
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound deli ham, chopped
1/2 cup chopped sweet green pepper
1 cup shredded cheddar cheese, divided
Layer two 24-in.
Blanch spinach bundles in a large saucepan of boiling salted water 1 minute and transfer to ice water.Carefully turn egg sheet over (Japanese cooks pick it up by gently working a single chopstick under egg sheet across skillet and lifting it, draped over the chopstick).
Heat 1 1/2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté peppers, stirring frequently, until tender and excess liquid is evaporated, 5 to 10 minutes.Cook shallot in remaining 1 1/2 tablespoons oil in cleaned skillet over moderate heat, stirring occasionally, until softened and beginning to brown, 4 to 5 minutes.
YieldMakes 2 servings; can be doubledIngredients6 ounces crimini mushrooms2 tablespoons plus 2 teaspoons butter5 tablespoons chopped green onions1/4 cup dry vermouth6 large eggs1 tablespoon water1/4 teaspoon salt1/4 teaspoon ground black pepperPreparation Finely chop mushrooms in processor.Melt 2 tablespoons butter in medium skillet over medium-high heat.
Active Time45 min
Total Time3 hrIngredients1 large eggplant (1 1/2 lb)2 teaspoons fine sea salt1 cup olive oil8 large eggs1/2 cup grated Pecorino Romano cheese (1 1/2 oz)4 teaspoons tomato paste1/4 cup waterPreparation Peel eggplant and cut lengthwise into 1/8-inch-thick slices.Rinse salt from eggplant under running water and pat slices dry between double layers of paper towel.
Whisk in 2 tablespoons onions, 1/2 tablespoon soy sauce, and 1/2 teaspoon sesame oil.Cook until omelet is set, about 1 minute.
Beat 1 egg with a fork in a small bowl and season with salt and pepper.Beat remaining 3 eggs with a fork for omelet.
Pour eggs over apple and cook over moderately low heat, lifting up cooked egg around edge occasionally with a heatproof rubber spatula to let raw egg flow underneath, until omelet is set but top is still slightly moist, about 2 minutes.Dollop crème fraîche and dulce de leche across center of omelet.
YieldServes 6 as an appetizerIngredients10 ounces asparagus, cut into 1/3-inch pieces6 large eggs1/3 cup finely grated Parmesan cheese1/2 teaspoon salt1/4 teaspoon ground black pepper4 bacon slices, cut into 1/2-inch pieces4 green onions (white parts only), thinly slicedPreparation Steam asparagus until crisp-tender, about 5 minutes.Whisk eggs, grated Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper in large bowl to blend well.
Cook onion and bell pepper in butter in a 2-quart heavy saucepan over moderate heat, stirring frequently, until softened.Add cornmeal in a slow stream, whisking, and cook over low heat, stirring constantly, until thickened, about 5 minutes.
Add garlic; sauté until soft, about 2 minutes.Stir in chard, cover and cook until tender, about 4 minutes.
Whisk eggs, 2 tablespoons water, chives and tarragon in medium bowl to blend.Season egg mixture with salt and pepper.
In a 10-inch non-stick skillet simmer the asparagus in water to cover for 3 to 5 minutes, or until it is just tender.Drain the asparagus, rinse it under cold water, and pat it dry with paper towels.
In a large bowl whisk together the eggs, the potatoes, the Parmesan, the parsley, and salt and black pepper to taste until the mixture is combined well and stir in the vegetable mixture.In the skillet heat the remaining 2 tablespoons oil over moderate heat until it is hot but not smoking, pour in the egg mixture, and bake the omelet in the middle of a preheated 325°F.
YieldMakes 2 omeletsIngredients4 tablespoons (1/2 stick) butter1 3-ounce slice smoked ham (about 1/2 inch thick), cut into 1/2-inch cubes6 ounces fresh morels, trimmed, cut into 1/4-inch-thick slices6 large eggs2 ounces ripe Brie cheese, cut into small piecesPreparation Melt 2 tablespoons butter in large nonstick skillet over medium-high heat.Add ham; sauté 3 minutes.
Broil eggplants until skins blacken and flesh feels very soft to touch, turning occasionally, about 25 minutes.Transfer eggplants to colander and let drain 30 minutes, turning occasionally and pressing with spoon to extract liquid.