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*~ Oven Omelette ~*
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Author Topic: Oven Omelette  (Read 726 times)
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yakup
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    « on: November 03, 2010, 07:16:22 AM »
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    1 tbsp butter
    5 eggs
    2 tbsp water
    1 medium sized tomato, slice into thin wedges (discard seeds)
    2 green onions, chopped
    1 tsp oregano
    2 tbsp parsley, chopped
    1/2 cup mozzarella, grated
    Salt
    Pepper

    Pre-heat the oven to broil (grill) and place oven rack in the highest position.

    In a small bowl, whisk the eggs with water. Add salt and pepper.

    You need a 30 cm wide pan (oven safe dish or pan with heatproof handle). Melt the butter in it on medium-high heat. Pour in the eggs and spread them all over the pan. Cook until about 2/3 of the eggs are done. Turn off the heat. Place tomatoes on top as seen in the picture. Spread the onions, oregano and parsley equally on top, and add in the mozzarella. Place in the oven and cook for about 2 minutes until the cheese melts.

    Serve while still hot with fresh Italian or French bread.

     Tongue

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    « Reply #1 on: November 04, 2010, 07:12:04 AM »
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    Looks tasty.
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    « Reply #2 on: November 04, 2010, 07:40:39 AM »
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    Damn that looks good!!!

     But, you know me:
     where's the beef?
     

    lmao lmao lmao lmao

    Thanks much, yakup!   kg_thanks  good job

    « Last Edit: November 04, 2010, 10:00:42 AM by jessemorganus » Logged
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    « Reply #3 on: November 04, 2010, 04:54:16 PM »
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    Simple, delicious and good for breakfast, lunch, dinner or anytime in between. This would be great with some chunky salsa and grilled sourdough.  kg_thanks
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    « Reply #4 on: November 05, 2010, 08:24:14 AM »
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    For some reason I always fail at omelets, they always begin to scramble for me.
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    « Reply #5 on: November 05, 2010, 08:34:33 AM »
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    With all omelettes, the trick is to give the eggs a good hand whisking to infuse air just before cooking.

    Also for a traditional style omelettes ie. plain, cheese, mushroom etc. start by open cooking on gas but have a pre-heated grill at standby to firm off/brown the top of the omelette. Only a minute or so is necessary in the hot grill before putting back on the gas and then folding the omelette in half ahead of serving.

    You can't go wrong  Roll Eyes

    Mistakes often made include adding milk to the omelette mix no

    and/or too many eggs for the omelette with a frying pan that is too small.

    and never use oil to cook an omelette. Use butter or margarine.

    Try with only 3 eggs for a 6 inch non stick pan.
    « Last Edit: November 05, 2010, 08:39:49 AM by yakup » Logged
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    « Reply #6 on: November 05, 2010, 08:43:11 AM »
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    Jamie Oliver on Omelettes

    http://www.youtube.com/watch?v=AgHgbn_sVUw&feature=player_embedded
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    « Reply #7 on: November 05, 2010, 08:49:07 AM »
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    For that matter does anyone know how to stop Omeletes from turning into Scrambled eggs.
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    « Reply #8 on: November 05, 2010, 09:05:49 AM »
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    Don't add milk and if you are intending to include mushroom or onion, part cook them prior in another pan.

    Then heat up your omelette pan, add the butter and the pre-whisked eggs and evenly sprinkle your filling on top.

    Do not stir.

    Wait until the first hint of setting begins and then put the pan in a pre-heated grill, as near as possible to the heating element if using electric grill.

    Then once set, return the pan back to the hob and once all liquid has been absorbed, fold the omelette in half using a spatula.

    Hey presto.... 1 omelette.
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    « Reply #9 on: November 05, 2010, 09:45:15 AM »
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    I'm going to have to try finishing the omelette under the grill (broiler). First I'll need to find an oven safe frying pan. I think I have an old one packed away with my camping kit.
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    « Reply #10 on: November 05, 2010, 10:34:00 AM »
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    I don't bother with an oven proof but leave the handle stuck outside the grill, the omelette is hardly under the grill long enough to cause damage anyway.


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    « Reply #11 on: March 14, 2015, 08:52:37 AM »
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    Will try, thanks.
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