The fluffiest omelette Shahnaz Moshamaei

INGREDIENTS

  3 eggs separated 

  25g baby spinach chopped 

  1 tbsp chopped chives

  1 tbsp chopped dill 

  50g grated mozzarella (reserving 20g)

  50g grated cheddar (reserving 20g) 

  25g grated parmesan 

  100ml sparkling water 

  Salt and freshly ground pepper 

  1 tbsp butter 

  To serve:

  Grated parmesan 

  Chopped chives 

  Dill fronds 

INSTRUCTIONS

 1 Make your omelette: Separate your eggs, putting the yolks in a small bowl and the whites in the bowl of your mixer, along with the sparkling water. Whisk the egg whites to soft peaks, and then carefully fold in the egg yolks along with the chopped spinach, chives, dill, cheeses (reserving some to put under the grill) and some seasoning. 

 2 Turn your grill on to medium heat. Heat a small non-stick frying pan on a low to medium heat and add 1 tablespoon of butter. Carefully slide the egg mixture into the pan and give it a little shake to spread it to the edges. Allow this to cook for 1 minute then sprinkle the remaining mozzarella and cheddar across the surface and place the frying pan under the grill. Let it cook here for 1 – 2 minutes until the cheese has melted and going lightly golden. Take the pan out the oven and allow it to sit for 2 minutes. 

 3 Serve: Slide the omelette onto a plate and carefully fold one side over to reveal the golden underside. Sprinkle on some more grated parmesan and chopped chives and serve immediately.

Herb Crepes Eggs Samaneh Asadi

Ingredients

  1 1/4 cups milk

  1 cup all-purpose flour

  2 large eggs

  3 Tbsp salted butter, melted, plus more for pan

  1/8 tsp salt

  1 Tbsp chopped fresh parsley or other herbs of choice

  10 oz ham, cut into strips about 2-inches wide

  1/4 cup salted butter, browned, for serving (optional)

 Scrambled Eggs with Swiss

  12 large eggs

  1/2 cup milk

  3/4 tsp onion powder

  1/4 tsp garlic powder

  Salt and freshly ground black pepper to taste

  5 oz Shredded Swiss cheese

 Instructions

In a blender combine milk, flour, eggs, butter, salt and chopped parsley and pulse mixture until well blended, about 10 seconds. Transfer mixture to an airtight container and refrigerate 1 hour.

To prepare crepes, heat a 10-inch skillet over medium-high heat (be sure to use a pan that has a good non-stick coating or you'll likely just end up with a mess). 

Once the pan is hot, coat lightly with butter (I just ran the end of a stick of butter along with the pan - just the bottom of the pan and lower third of the rim) and pour 1/4 cup batter into the pan and immediately swirl the pan in a circular motion while slightly tilting pan to allow the batter to coat bottom of pan entirely in an even layer (it should go slightly up along the inner rim of the pan as well). 

Cook crepe about 25 - 40 seconds until the top of crepe appears dry and edges are lightly golden. Flip and cook opposite side until golden 10 - 20 seconds longer (if you find you pan is becoming too hot and crepes are cooking too quickly, reduce burner temp slightly as needed). Repeat this process with remaining batter, lightly buttering pan before cooking each crepe. Stack cooked crepes on a plate or baking dish.

For the Scrambled Eggs with Swiss:

Crack 12 eggs into a blender, add in 1/2 cup milk, onion powder, garlic powder and season with salt and pepper to taste, (cover with lid) and blend mixture on low speed for 10 seconds. 

Heat a large, deep non-stick skillet over medium heat. Melt 1/2 Tbsp butter in a saucepan and spread it along bottom and edges of the skillet. Once the butter has begun to foam, pour blended egg mixture into the pan.

Stir eggs frequently with a spatula, making sure to scrape along the surface of the pan to prevent the bottom from browning and skin from forming. Cook eggs several minutes until beginning to set, then add cheese and cook until they've reached desired doneness (note: they will continue to cook slightly once removed so judge accordingly). Remove from heat.

To assemble crepes:

Align 1 - 2 strips of ham in the centre of a warm crepe (you may need two if they are short pieces. If using the deli ham you can either layer it in the centre accordion style or just place it over the crepe in a single layer to cover the diameter of the crepe), then layer with eggs. Wrap crepes, drizzle with warm browned butter and serve.

Miniature omelettes Effat Irannezhad

Ingredients

4 eggs

small handful flatleaf parsley, finely chopped, plus extra sprigs to serve

handful chives, finely snipped

1 small garlic clove, finely chopped

50g Parmesan, freshly  grated              

Olive oil, for frying

For the filling

250g tub ricotta         

handful fresh basil, torn

50g parmesan, freshly grated

 Instructions

  Beat the eggs with 2 tbsp water, then season if you want to. Mix in the parsley, chives, garlic and parmesan.

  Heat a 23cm heavy-based frying pan on a medium heat with a little oil. When the oil’s hot, add a ladleful (about a third) of the egg mixture and tip the mixture so it covers the base. Reduce the heat and cook the omelette until just firm, then flip it over and cook the other side. Keep warm. Repeat to make three omelettes, adding a little extra oil to the pan each time.

  Make the filling by combining the ricotta, basil, parmesan and some pepper. Spread mixture over each omelette, roll up loosely like a cigar and cut into thickish slices. Can be made up to 5 hrs ahead. Serve garnished with parsley.

Hearty tart eggs Mehrnaz Khademi

Method:

In the bowl of a standing mixer beat the flour with the salt and the butter for 30 seconds. While the machine is on, gradually add in the mixture the cold water. If the dough is crumbly, add 1 egg yolk and continue until the dough is homogeneous. Shape the dough into a ball, wrap with cling film and leave in the fridge for 30 minutes.

Preheat the oven to 220°C. Brush with some butter the bottom and the sides of a spacious round tart dish.

Warm the oil in a non-stick frying pan and sauté the bacon in medium heat until it is crunchy. Transfer with a slotted spoon on kitchen paper to drain.

Throw in the pan the mushrooms and the chopped pepper and sauté until they wilt stirring with a wooden spoon. Lightly season with salt and pepper and sprinkle with the thyme and the hot pepper. Take off the heat.

Transfer the dough into the tin and carefully stretch with your hands so to cover the bottom and the sides. Break the eggs on the pastry and scatter among them the bacon and the mushroom/pepper filling. Sprinkle with the grated Feta cheese and pour over the single cream.

Turn the heat to 180°C and put the tin in the middle shelf of the oven. Bake for about 20-25 minutes and serve while the tart is still hot.

 Ingredients 

For the pastry:

340gr. of all-purpose flour

170gr. of butter, chilled and cut in cubes

2 tbsp of cold water

1 egg yolk

pinch of salt

For the filling:

2 tsp of olive oil

170gr. of streaky bacon, finely chopped

6 eggs

4-5 tbsp of single cream

½ tea-cup of Feta cheese, coarsely grated

½ tea-cup of thinly sliced mushrooms

1 red bell pepper, cut in cubes

1 pinch of hot red pepper

1 pinch of thyme

salt

pepper