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    You are in: Home / Cookbooks / Omelet Shmomelet!
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    9 recipes in

    Omelet Shmomelet!

    Les Omelets! Mais oui!

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    From Recipesource, this is a lovely way to use chive blossoms!

    Recipe #126160

    Something I put together recently but the idea for using lavender in an omelet has been swimming through my brain for a year or two. To residents of the Pacific Northwest: I tried two different varieties of chèvre for this recipe: River's Edge 'Roasted Hazelnut and Frangelico' and 'Up in Smoke' ("smoked fresh chèvre, wrapped in smoked maple leaves which are spritzed with bourbon for extra smoky flavor". I don't make this stuff up.) Note-this is the recipe I use to prepare the omelet: Recipe #171221. I debated on adding shallots to the omelet...

    Recipe #375667

    This recipe comes from Urbain Dubois & Emile Bernard, "La Cuisine classique", 1864. Yes 1864. The flavor is great, and placing the parmesan cheese into the eggs separates the cheese flavors. Preparation time includes grating the cheese and mixing the eggs. Cooking times very to taste. Some like eggs well done, I prefer them just set. This I leave up to you to decide. This recipe yields 2 servings.

    Recipe #271739

    I was getting bored with traditional omelettes, I needed something zesty and tangy, so I looked in the refridgerator and it all came to me.

    Recipe #111599

    Adapted from a recipe, from 'Australian Men's Health' magazine that I found online in October 2008. Add your choice of herbs. Lately I've been using grindings of a fabulous rosemary and sage blend in a grinder.

    Recipe #330186

    This is something a concocted one morning, whilst looking in my fridge at the season's bounty: fresh basil pesto, fresh homemade pitas, eggs... Yeah Baby!

    Recipe #237896

    Adapted from a recipe I found in this morning's Herald Sun's Sunday magazine, too late for today's breakfast but I plan to try it soon. It is from Donna Hay's 'Tastes of Autumn' magazine but to me this sounds like an anytime of year breakfast idea! My only additions were garlic, rosemary and sage, simply because I enjoy all of these in many savoury dishes, but I've listed them as optional. Feel free to add your favourite herbs. So that the omelet retains its lightness, I'd be disinclined to add anything else to it, but I'll certainly be making this with some mushrooms. YUM! OOPS! Chocolatl observed - quite rightly - that I'd omitted the butter from the Ingredients list. Add 1 tablespoon butter, preferably unsalted to the pan in step four.

    Recipe #363588

    From Food Network's Good Eats: Zen and the Art of Omelet. I remember Alton saying that besides a decent pan, a good silicon spatula was ideal for omelet making. Substitute another favorite fresh herb if you wish;-French tarragon, parsley, chervil, etc. My husband swears by this recipe. Makes one omelet, but there is plenty for two people to share. Here it is, virtually verbatim:

    Recipe #171221

    Inspired by a recipe in 500 Low Carb Recipes' cookbook. A perfect way to use up leftover taco (meat) filling from the previous night's meal-especially on one of those days you really don't want to cook. See my posted recipe #171221 on how to prepare a basic omelet.

    Recipe #171333


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