Made with salt and freshly ground black pepper, orange, butter, shallots, cooked lobster meat, anchovy fillets, eggs, water
Method: stovetop
Time: under 30 minutes
Omelets And Frittatas
Omelets exist in many cultures in some form or another. They are quick to make and can be filled with a variety of meats, cheeses, and vegetables. Omelets are also often served rolled, folded, or open face. Great for breakfast, brunch or even dinner.
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Orange Lobster Omelette
Dashimaki Tamago (Rolled Omelet)
Made with eggs, sugar, salt, vegetable oil, dashi, parsley sprigs, Japanese soy sauce
Method: stovetop
Time: under 30 minutes
Spanish Potato Omelette With Sausage
Made with onion, green bell pepper, olive oil, potatoes, red bell pepper, cabanossi sausage, bacon, eggs, fresh chives
Method: stovetop, oven
Time: under 30 minutes
Roman Eggless Potato Frittata
Made with black pepper, russet potatoes, sea salt, olive oil, onions, garlic
Method: stovetop
Time: 1-2 hours
Cream Cheese And Tomato Omelet
Made with tomatoes, eggs, cream, salt, black pepper, butter, cream cheese
Method: stovetop
Time: under 30 minutes
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Picnic Omelet Squares
Made with onion, garlic, zucchini, red bell pepper, potato, peas, tomatoes, eggs, fresh mixed herbs, Gruyere or fresh Parmesan cheese
Method: stovetop, oven
Time: 1-2 hours
Spinach Cilantro Omelet
Made with eggs, Monterey jack cheese, cilantro, frozen spinach, cream cheese, garlic, salt, black pepper
Method: oven
Time: under 30 minutes
Frittata of Easter Leftovers - Asparagus, Potato, and Ham
Made with Fontina cheese, ham, eggs, oil, kosher salt, black pepper, red potatoes, asparagus spears
Method: oven
Time: under 30 minutes
Basil, Tomato, And Cream Cheese Frittata
Made with cream cheese, eggs, salt and pepper, dried sage, dried oregano, dried thyme, butter, Roma or plum tomatoes, fresh basil
Method: stovetop, oven
Time: 30-60 minutes
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