90 swiss omelets Recipes
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here are the basics of making an excellent cheese fondue ... and3 Morehere 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.15 min, 5 ingredients
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Three Cheese Souffle Omelet with Chives
eggs, sharp cheddar cheese, finely grated and6 Moreeggs, sharp cheddar cheese, finely grated, parmesan cheese, finely grated, swiss cheese, finely grated, cut fresh chives, olive oil, sea salt, fresh ground black pepper25 min, 8 ingredients -
Light and Fluffy Omelets (Emeril Lagasse)
eggs, heavy cream, salt, ground white pepper and2 Moreeggs, heavy cream, salt, ground white pepper, unsalted butter, melted, grated cheese , such as cheddar or swiss (optional)8 min, 6 ingredients -
Cheese Omelet With Roasted Tomatoes and Onions (Food Network Kitchens)
extra-virgin olive oil and9 Moreextra-virgin olive oil, tomatoes, trimmed and halved crosswise, white onion, sliced into 4 rounds, kosher salt and freshly ground pepper, panko (japanese breadcrumbs) or plain breadcrumbs, eggs, milk, mixed chopped herbs (such as parsley and dill) and/or scallions, unsalted butter, shredded gruyere or swiss cheese (about 1 cup)30 min, 10 ingredients -
Susan Clarkson's Rolled Beef
flank steaks, 1 in. thick, eggs , omelet... flat and8 Moreflank steaks, 1 in. thick, eggs , omelet... flat, swiss cheese, onion, salt and pepper, frozen spinach, boiled ham, olive oil, basil leaves, fresh (or 1 tsp. dired), white wine (cheap)1 hour 30 min, 10 ingredients
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