25 omelet french Recipes

french bread , large day old (broken in small pieces), unsalted butter (melted ), swiss cheese (shredded ), monterey jack cheese (shredded ), genoa salami (thinly sliced ), eggs, milk, dry white wine, green onions (minced ), grainy mustard, pepper, red pepper, sour cream, parmesan cheese, freshly grated

sliced mushroom (fresh field, button or shiitake), onion (chopped ), bacon (chopped ), cooked & chopped potato (optional), cheddar cheese (grated or thinly sliced ), butter, olive oil, salt & pepper, eggs or 3 small, water

olive oil, coarsely chopped red onions, chopped shallot (optional), sugar, sliced green onion, dijon mustard, dried thyme, crushed, eggs, water, salt, white pepper, shredded swiss cheese (4 oz)

eggs, half-and-half or 1 tbsp milk or 1 tbsp water, salt and pepper, butter, swiss cheese, grated, sauteed spinach, drained, sour cream, lemon peel

kosher salt, divided, freshly ground black pepper, divided, eggs, divided, butter, divided

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

french bread, sliced, gruyere cheese, shredded, monterey jack cheese, shredded, bacon, cooked and crumbled, scallions, chopped, eggs, milk, white wine, dijon mustard, sour cream, black pepper, cayenne pepper, grated parmesan cheese, paprika

day-old french bread or 1 loaf italian bread, broken into small pieces (large loaf), butter, melted, swiss cheese, shredded, monterey jack cheese, shredded, genoa salami, thin,coarsely chopped, eggs, milk, dry white wine, green onions, minced, german mustard, fresh ground black pepper, ground red pepper, sour cream, freshly grated parmesan cheese or 1 cup shredded asiago cheese

refrigerated crusty french loaf dough, frozen egg substitute, thawed, low-fat milk, onion powder, salt, olive oil-flavored vegetable cooking spray, sliced fresh mushrooms, chopped green pepper, shredded reduced-fat sharp cheddar cheese, cracked black pepper, thick) slices tomato, cut in half

mission brand extra thin corn tortillas (80 cal., 16 g carbs), ham (bacon or sausage would also work), egg, scant tsp. cold water, tabasco sauce, shredded cheese (your choice of flavor), pam spray, options : crumbled french-fried onions, chopped fresh onions, green chiles, olives, chopped tomatoes, or, p.s.- i don tsp add any salt because the ham & cheese already has enough for us.

day old french or italian bread crumbled, unsalted butter melted, swiss cheese shredded, pepper jack cheese shredded, salami chopped, eggs, milk, dry white wine, green onions minced, whole grain mustard, freshly ground black pepper, ground red pepper, sour cream, shredded asiago cheese

fresh farm eggs, table spoons butter or olive oil, it depends on what you like. i prefer butter for this dish., chives chopped, tea spoon sea salt , or coarse salt, tea spoon white pepper corns curshed in a morter before use ., tea spoon black pepper corns crushed in a morter before use ., fresh mushroom cut in slices. each head 3-5 slices., table spoons soure cream, tomatoes sliced. 2 cm each slice., garlic gloves crushed .

olive oil, coarsely chopped red onion, chopped shallots (optional), sugar, sliced green onion, dijon-style mustard, dried thyme, crushed, eggs, water, salt, ground white pepper, shredded swiss cheese (4 oz)

onions, minced, red wine vinegar or 1 tbsp sherry wine vinegar, olive oil, salt , to taste, garlic cloves, minced, fresh thyme leave, eggs, salt & freshly ground black pepper, to taste, milk

eggs, milk, kosher salt and freshly ground black pepper, unsalted butter, omelet filling suggestions , optional, follow

bacon, diced, butter, potatoes, finely diced, onion, diced, salt and pepper, to taste (i use jane s crazy and hot shot), egg, beaten

unsalted butter, cut into 2 pieces, eggs, cold, salt & fresh ground pepper, vegetable oil, gruyere cheese, fresh chives, minced

eggs, at room temperature, cold water, salt and pepper, butter (kerry irish gold), parsley (to garnish )