Texas Jewish Post (Fort Worth, Tex.), Vol. 64, No. 16, Ed. 1 Thursday, April 22, 2010 Page: 23 of 24
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TEXAS JEWISH POST #SINCE 1947
April 22,2010 I 23
By Annabel Cohen
When I teach cooking classes to novices, the first real recipe I present is the
omelet. Made well, an omelet requires specific cooking techniques: temperature
control, tilting of the pan to spread eggs, lifting edges to cook eggs evenly and
the perfect filling-to-egg ratio. A well-made omelet can be a simple breakfast or
a dressy meal, filled with gourmet ingredients. Eggs are extremely affordable, so
you can prepare an impressive breakfast, lunch or dinner for pennies.
Internationally, every culture has its version of the omelet. The Spanish tor-
tilla is actually an omelet that starts on the stove and is finished in the oven.
Frittata is the Italian incarnation, served mostly at room temperature. Egg Foo
Young is the most famous Asian cheese-less omelet. The French omelet is per-
haps the most renowned — thin, like an egg crepe, longer than it is wide. The
American version is served in a half moon.
A good rule of thumb about filling: 4-6 Tbsp. of fillings per serving is all
that's needed for a two- to three-egg omelet. Vegetable fillings such as tomatoes
and cheese do not need to be precooked before adding. Hard, strong-flavored
or watery ingredients, such as onions, spinach and mushrooms, benefit from
a quick saute before adding to eggs. Use your imagination to create omelets for
• 1 tsp. butter
• 2 eggs
• 1 Tbsp. milkorwater
• Saltand peppertotaste
• 1 Tbsp. minced fresh herbs, optional
cheese; herbs; sauteed, grilled or roasted
Break eggs into a small bowl (adding
herbs if using). Stir with a fork until well-
beaten. Set aside.
over medium-high heat until hot. Add
the butter, tilting the pan to coat bottom
of the pan until butter stops bubbling.
Pour the beaten eggs into the skillet and
tilt the pan to allow the eggs to coat the
pan. Place the eggs over the heat, and
without touching them, allow them to
set up a bit. Lift the pan with one hand
and use a spatula in the other to gently
push the edges of the omelet to the
center, allowing the uncooked egg to fall
into the edges of the pan.
Continue to cook until the eggs firm up
further (they will still be a little wet in the
center). Spoon in fillings if using. Cookfor
20-30 seconds more.
Pick up the skillet with one hand and
tilt so that half the omelet slides onto a
plate. Use the pan to turn the other half
of the omelet over the first (to form a half-
moon). Serve hot.
Chard and Potato Tortilla
Serve this oversized baked omelet warm
or at room temperature for utmost ease.
• 2Tbsp. olive oil
• 1/2 c. chopped onions
• 2 c. 1/2-inch-diced potatoes, any kind
(peeled or unpeeled)
• 2 slices white bread
• 8 large eggs, lightly beaten
• 1/2 tsp. salt
• Ground black pepper to taste
• 1 package (10 oz.) frozen Swiss
chard (or spinach), thawed and
• 1 Tbsp. dried parsley flakes
Preheat oven to 375° Heat vegetable
oil in large ovenproof nonstick skillet
over medium heat. Add onions and
potatoes. Cook, stirring occasionally,
until the potatoes are tender. Cool
Meanwhile hold bread under running
water until soaked. Use your hands to
squeeze out liquid. Crumble the bread
into a large bowl. Add the eggs, potato
mixture, salt, pepper, Swiss chard and
parsley, and stir well using a rubber
spatula or wooden spoon, so that the
potato doesn't break up too much.
Spray skillet very well with nonstick
cooking spray. Pour the egg mixture
into the skillet and bake for 20-25
minutes, until the top is just set. Run a
spatula or knife around the edge of the
omelet to loosen it from the pan. Turn
the pan over onto a serving plate (this
is served upside down), and allow the
omelet to cool slightly before cutting
into wedges and serving warm or at
room temperature. May be made the
day before. Makes 8 servings.
Spring Vegetable Frittata
Frittata, the Italian version of the
omelet, is easier to make than a quiche
and can be prepared well ahead of
time (even the day before). It's almost
always served at room temperature,
cut into wedges, like a pie.
Use vegetables that are in season;
feel free to switch ingredients to your
I make this in a large nonstick skillet.
Since the skillet goes in the oven, the
handle needs to be ovenproof. Many
skillets with plastic handles can take
heat up to about 400°. If the skillet is
new, check the packaging; it should
tell you if the handle is ovenproof.
• 3 Tbsp. olive oil
• 1 c. chopped onions
• 1 c. chopped red bell pepper
• 1 c. 1/4-inch-diced zucchini, skin
on or off
• 1 c. sliced mushrooms (or 1/2 c.
sliced morel mushrooms)
• 4 c. fresh chopped spinach (if
using frozen, use 10 oz., thawed and
• 3 slices of white or whole wheat
• 2 c. water
• 8 large eggs
• 1 c. fresh grated Parmesan, Swiss,
cheddar or other cheese
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black
Preheat oven to 350°.
Heat oil in large, nonstick ovenproof
skillet (it's very important that the
skillet be nonstick), over medium-
high heat. Add onions, bell pepper,
zucchini and mushrooms and saute
until the vegetables are tender. Turn
the heat off, add the spinach, cover
and allow the vegetables to cool for
about 10 minutes. Stir to incorporate
the spinach into the mixture.
Place bread in a bowl and pour water
overit. Letthe bread soakfora minute
Place eggs, cooked vegetables,
drained bread and remaining
ingredients in a large bowl and whisk
until well combined.
Spray the same skillet used for the
vegetables (do not clean the skillet
beforehand) well with nonstick
cooking spray. Pour the egg mixture
into the skillet and cook on the stove
at medium heat for 5 minutes (the
eggs will not be cooked through).
Place the skillet in the oven and bake
until the eggs are set (about 15-20
minutes). Remove from oven and cool
for about 15 minutes. To serve, tip the
frittata out of the pan and slice onto a
serving plate (do not serve the frittata
upside down). Cut into 8 wedges and
serve warm or at room temperature
(the frittata may be made up to a
day in advance and chilled; bring to
room temperature before serving or
reheat at 250° for 30 minutes before
serving). Makes 8 servings.
Open-Faced Greek Egg White
For each omelet:
• 3 egg whites
• 1 Tbsp. chopped green onion
• 1 Tbsp. chopped bell pepper, any
• 1 Tbsp. chopped, seeded tomato
• 2 Tbsp. crumbled Feta cheese
• Pinch dried oregano
• Fresh ground pepper to taste
• Extra-virgin olive oil, to drizzle over
Whisk egg whites well (until frothy)
in a medium bowl. Spray a small
nonstick skillet with nonstick cooking
spray and heat over medium heat
until hot. Transfer the egg whites
to the skillet and cook, moving
the edges of the egg whites with a
spatula when they begin to set to
allow the uncooked whites to enter
the pan. When the whites are nearly
set, sprinkle the onion, bell pepper,
tomato and feta cheese over the
omelet. Sprinkle with oregano and
fresh ground pepper. Remove the
pan from the heat, cover with a lid and
let set for 1 minute. Slide the omelet to
a dinner-sized plate and serve, drizzled
with a bit of olive oil. Makes 1 serving.
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Wisch, Rene. Texas Jewish Post (Fort Worth, Tex.), Vol. 64, No. 16, Ed. 1 Thursday, April 22, 2010, newspaper, April 22, 2010; Fort Worth, Texas. (texashistory.unt.edu/ark:/67531/metapth188289/m1/23/: accessed March 30, 2017), University of North Texas Libraries, The Portal to Texas History, texashistory.unt.edu; .