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Sunday Brunch: Sweet Potato, Tarragon, and Goat Cheese Omelet

Sunday Brunch Sydney Oland Post a comment

The anise-like flavor of tarragon, combined with earthy sweet potato and the acidic creaminess of goat cheese, gives this omelet a perfect balance. More

Sweet Potato, Tarragon, and Goat Cheese Omelet

Serious Eats Sydney Oland Post a comment

The licorice flavor of tarragon, combined with earthy sweet potato and the acidic creaminess of goat cheese, gives this omelet a perfect balance. Combine great flavor with ease of preparation and you've got a stand-out brunch you can be proud to serve. More

Sunday Brunch: Spinach and Feta Frittata

Sunday Brunch Sydney Oland Post a comment

Earthy, soft spinach and salty brined feta are a classic Greek combination that work together in pretty much any dish - and the frittata is no exception. More

Thai-Style Omelet (Khai Jiao)

Serious Eats Leela Punyaratabandhu 7 comments

[Photograph: Leela Punyaratabandhu] This type of Thai-style omelet features multiple soft inner layers and crispy edges. It's made of very few simple ingredients and, though some attention is needed when it comes to technique, the overall process is very quick... More

My Thai: Thai-Style Omelet (Khai Jiao)

Leela Punyaratabandhu 5 comments

Often mistaken as a breakfast item due to the English designation "omelet," Khai Jiao is generally regarded by the Thai people as a rice topper to create a complete meal or a member of an all-out Sam Rap (family-style multi-dish feast) to complement a sour dish or take the edge off a chili relish. More

Dinner Tonight: Omelet Gramajo

Serious Eats Nick Kindelsperger 2 comments

Had I known, as Francis Mallmann claims in Seven Fires, that this omelet can be found at "just about every Argentine bodega and cafe," I might have made the trip down south before now. What's not to love? It features crunchy fried potatoes—essentially, shoestring french fries—salty ham, and just enough eggs to hold them all together. More

Dinner Tonight: Denver Omelet

Serious Eats Nick Kindelsperger 13 comments

In the back of my mind I knew I'd eventually learn to make a Denver omelet; I've just been putting it off for as long as possible. It's hard to face up to dishes that you used to love when you were young. I worried that this diner classic would seem heavy handed and greasy now. It usually features a whole mess of eggs along with ham, peppers, onions, and handfuls of cheese. It was never elegant, but strangely satisfying, even if finishing one always seemed like a dare. More

French in a Flash: Easy-Omelet with Zucchini, Goat Cheese, and Mint

Serious Eats Kerry Saretsky 3 comments

A cross between a quiche and an omelet, these eggs are made special with the flavors of zucchini, goat cheese, and mint. As if by some miracle, the whole thing cooks up fluffy and golden, beautiful and rustic, in one pot. More

This Week in America's Test Kitchen: The Perfect French Omelet

The Serious Eats Team 21 comments

Never mastered the perfect French omelet? The ingredient list is minimal but the technique is hardly easy. The instructions in Julia Child's Mastering the Art of French Cooking run 11 pages. America's Test Kitchen spent weeks cracking eggs to simplify this recipe. Its final recipe for Perfect French Omelets defies 100 years of French culinary tradition. More

Dinner Tonight: Omelet with White Beans and Green Onions

Serious Eats Nick Kindelsperger 13 comments

"Something miraculous happens when you mix rich extra-virgin olive oil and white beans." [Photograph: Nick Kindelsperger] This omelet could have turned into a horribly lopsided mess. It cooks only one side and is topped with white beans, which are sautéed... More

The Nasty Bits: Chicken Liver Omelet

Serious Eats Chichi Wang 13 comments

[Photographs: Chichi Wang] Gimme More! Rabbit and Garlic Soup » Frankenstein's Frog, Stir-Fried » All Nasty Bits coverage » Eaters who revel in other types of offal simply don't like liver. Liver prejudices abound for good reason: The much-maligned organ,... More

Sunday Brunch: Chard and Onion Omelet

Serious Eats Robin Bellinger 6 comments

[Credit: Robin Bellinger] One New Yorker cartoon that lives in my memory shows a man teasing his wife, “You’ll buy anything if it says poids net.” If you suffer from Francophilia, as the cartoon woman and I do, you will... More

Omelet Gramajo

Serious Eats Caroline Russock 2 comments

The following recipe is from the June 17 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Omelet Gramajo is served in cafes and bodegas all over Argentina. There are many different stories... More

Dinner Tonight: Proper French Omelet

Serious Eats Blake Royer 15 comments

This post isn't meant to be a take-down of good old American diner omelets: fluffy, stuffed full of fixings, oozing cheese. I happen to love omelets like that. But I also love an omelet that's done in the classical French... More

Sunday Brunch: Lazy Asparagus Omelet

Serious Eats Ed Levine 2 comments

I've adapted this recipe from TLC show host Curtis Stone's new book Relaxed Cooking (available on Amazon.com). This omelet comes out more flat than fluffy, but I like the puddles of tangy melted Taleggio that result from the filling being... More

Sunday Brunch: Sweet Apple Omelet

Serious Eats Ed Levine Post a comment

This unusual sweet apple omelet recipe I've adapted from Babbo pastry chef and Serious Eats pal and contributor Gina DePalma's fantastic book Dolce Italiano. I use Honeycrisp apples, everyone's current fave these days, instead of Gina's recommended Golden Delicious, Rome,... More

In Videos: Chef Cooks 'Dream Omelet' From Recipe That Came To Him In A Dream

Robyn Lee 2 comments

Chef Adam Scott demonstrates how to make an omelet. But not just any omelet—a Dream Omelet. Unlike a regular omelet, this one requires a shoehorn for cutting butter, eggs with "WW2" written on the shells, Robin Williams, lemons that turn into tomatoes, a dolphin, and some other things that have nothing to do with typical omelet-making. Watch the video after the jump to learn how to make this in your own kitchen! Or not.... More

How to Make Thin Egg Sheets in Your Microwave

Robyn Lee Post a comment

I've never thought of making those super-thin omelets (usuyaki tamago) you sometimes find in Japanese dishes—I assumed reaching that thinness would take more skill than I possess—but Biggie at bento-making tutorial site Lunch In A Box shows the easy way to make them by cooking them in your microwave. With an appropriately-shaped plate and plastic wrap (Biggie includes information about the safety of microwaving plastic wrap), you'll be churning out these egg sheets in no time. Chop up the egg sheets to use as a garnish or keep them whole to use as wrappers around other foods. Of course, you can make these without a microwave; go to Just Hungry for directions on how to make them in a pan.... More

Sack Lunch: Spanish Tortilla

Serious Eats Robin Bellinger 4 comments

Despite the fact that I’ve cut back on meat in the past few years, it rarely occurs to me to turn to eggs as a source of protein. As part of my effort to liberate them from my mental breakfast... More

Dinner Tonight: Spanish Potato Omelet

Serious Eats Nick Kindelsperger 9 comments

I once had an actual Spanish man teach me how to make this dish. This version isn’t quite right, but it is a tad easier. The original recipe fries the potatoes in olive oil to soften them up and then... More

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