SCRAMBLED EGGS OMELETTE RECIPES

SCRAMBLED EGG OMELET | ALLRECIPES

Scrambled Egg Omelet | Allrecipes image

Say goodbye to the days when you had to decide whether to make scrambled eggs or an omelet, since with this exciting breakthrough in the latest breakfast technology, you're able to have both at the same time. Serve this up with toast slathered with jam.

Provided by Chef John

Categories Breakfast and Brunch Eggs Scrambled

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 1 serving

Number Of Ingredients 8

Ingredients

3 large eggs
1 pinch salt
1 pinch cayenne pepper
1 teaspoon chopped fresh parsley
½ teaspoon chopped fresh marjoram
½ teaspoon chopped fresh thyme
3 tablespoons grated sharp white Cheddar cheese
2 teaspoons olive oil

Steps:

Combine eggs, salt, cayenne, parsley, marjoram, thyme, and white Cheddar cheese in a small bowl and beat with a fork until combined.
Heat oil in a small, nonstick pan over medium heat. Pour the egg mixture into the hot pan and use a rubber spatula to begin scrambling the eggs, moving constantly and scraping the sides of the pan as needed. Reduce heat to low when eggs start to come together. Continue cooking, stirring slowly but constantly, until you have achieved very wet, soft scrambled eggs. Turn off the heat.
Tilt the pan toward you and push all the eggs together at the bottom edge of the pan. Go around the edges with your spatula, tucking in and smoothing out the edges, as you form the eggs into an omelet that is no longer wet, but still moist. The curve of the pan will help the shaping.
Turn the heat back to medium to help form a skin on the surface of the omelet, about 15 seconds. Remove from heat and carefully flop over onto a warm plate. Serve immediately.

Nutrition Facts : Calories 401.4 calories, CarbohydrateContent 1.9 g, CholesterolContent 584.2 mg, FatContent 32.8 g, FiberContent 0.3 g, ProteinContent 25.2 g, SaturatedFatContent 11.2 g, SodiumContent 521.1 mg, SugarContent 1.2 g

SCRAMBLED EGG OMELETTE | EGG RECIPES | JAMIE OLIVER RECIPES

Scrambled egg omelette | Egg recipes | Jamie Oliver recipes image

Total Time 10 minutes

Yield 2

Number Of Ingredients 5

Ingredients

350 g ripe mixed-colour tomatoes
½ a bunch of fresh basil (15g)
½-1 fresh red chilli
½ x 125 g ball of mozzarella
4 large free-range eggs

Steps:

1. Finely slice the tomatoes, arrange over a sharing platter, then dress with a little extra virgin olive oil, red wine vinegar, sea salt and black pepper.
2. Pick most of the basil leaves into a pestle and mortar, pound with a pinch of salt into a paste, then muddle in 1 tablespoon of extra virgin olive oil to make a basil oil.
3. Finely slice the chilli. Finely chop the mozzarella.
4. Place a 26cm non-stick frying pan on a medium heat with ½ a tablespoon of olive oil. Beat and pour in the eggs, then stir regularly with a rubber spatula, moving the eggs gently around the pan.
5. When they’re lightly scrambled but still loose, stop stirring and scatter the mozzarella in the centre, then drizzle over the basil oil.
6. Let the bottom of the eggs set for 1 minute, then – technique time – pick up the pan, tilt it down and, with your other hand, keep tapping your wrist until it shakes the eggs up the side of the pan; use the spatula to flip it back to the middle, then fold the top half back over, too. Turn it upside down on to the tomato platter, set side up.
7. Slice down the centre to reveal the oozy scrambled eggs in the middle. Scatter over the chilli (as much as you dare!) and remaining basil leaves, and tuck on in.

Nutrition Facts : Calories 356 calories, FatContent 28.9 g fat, SaturatedFatContent 9 g saturated fat, ProteinContent 20.9 g protein, CarbohydrateContent 4.4 g carbohydrate, SugarContent 4 g sugar, SodiumContent 1.2 g salt, FiberContent 1.3 g fibre

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As seen on his Channel 4 series, Quick & Easy Food, Jamie Oliver's Scrambled Egg Omelette is perfect for a fast and simple brunch dish with bags of flavour.
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Finely slice the tomatoes, arrange over a sharing platter, then dress with a little extra virgin olive oil, red wine vinegar, sea salt and black pepper. Pick most of the basil leaves into a pestle and mortar, pound with a pinch of salt into a paste, then muddle in 1 tablespoon of extra virgin olive oil to make a basil oil.

Finely slice the chilli. Finely chop the mozzarella. Place a 26cm non-stick frying pan on a medium heat with ½ a tablespoon of olive oil. Beat and pour in the eggs, then stir regularly with a rubber spatula, moving the eggs gently around the pan. When they’re lightly scrambled but still loose, stop stirring and scatter the mozzarella in the centre, then drizzle over the basil oil. Let the bottom of the eggs set for 1 minute, then – technique time – pick up the pan, tilt it down and, with your other hand, keep tapping your wrist until it shakes the eggs up the side of the pan; use the spatula to flip it back to the middle, then fold the top half back over, too. Turn it upside down on to the tomato platter, set side up.

Slice down the centre to reveal the oozy scrambled eggs in the middle. Scatter over the chilli (as much as you dare!) and remaining basil leaves, and tuck on in.

CALORIES 356kcal FAT 28.9g SAT FAT 9g PROTEIN 20.9g CARBS 4.4g SUGAR 4g SALT 1.2g FIBRE 1.3g

5 Ingredients by Jamie Oliver is published by Penguin Random House ? Jamie Oliver Enterprises Limited. Photographer: David Loftus.

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JAMIE OLIVER'S SCRAMBLED EGG OMELETTE - THE HAPPY FOODIE

Finely slice the tomatoes, arrange over a sharing platter, then dress with a little extra virgin olive oil, red wine vinegar, sea salt and black pepper. Pick most of the basil leaves into a pestle and mortar, pound with a pinch of salt into a paste, then muddle in 1 tablespoon of extra virgin olive oil to make a basil oil.

Finely slice the chilli. Finely chop the mozzarella. Place a 26cm non-stick frying pan on a medium heat with ½ a tablespoon of olive oil. Beat and pour in the eggs, then stir regularly with a rubber spatula, moving the eggs gently around the pan. When they’re lightly scrambled but still loose, stop stirring and scatter the mozzarella in the centre, then drizzle over the basil oil. Let the bottom of the eggs set for 1 minute, then – technique time – pick up the pan, tilt it down and, with your other hand, keep tapping your wrist until it shakes the eggs up the side of the pan; use the spatula to flip it back to the middle, then fold the top half back over, too. Turn it upside down on to the tomato platter, set side up.

Slice down the centre to reveal the oozy scrambled eggs in the middle. Scatter over the chilli (as much as you dare!) and remaining basil leaves, and tuck on in.

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5 Ingredients by Jamie Oliver is published by Penguin Random House ? Jamie Oliver Enterprises Limited. Photographer: David Loftus.

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