Yesterday for our lunch I made an egg dish that I guess is a kind of omelet. Or a quiche cooked in a frying pan — a quiche sans pâte, or "crustless" quiche. One recipe for this type of egg dish that I just found calls it une omelette paysanne à la farine.
The photo on the right shows the flavor ingredients that went into the omelet/quiche we had. I also added some diced up some pre-cooked chicken breast. Smoked-pork lardons (bacon) would be good if you don't have chicken. Or don't add any meat at all.
The way to make such an omelette is to whisk four whole raw eggs together in a bowl or measuring cup. Add three generous tablepoons of cream, three of flour and three of finely grated cheese (Parmesan, for example), whisking all these ingredients together for make a smooth batter. Let the liquid mixture rest for a few minutes while you sauté flavor ingredients including, for example, mushrooms, onions, garlic, along with red, green, and yellow bell peppers, in a non-stick frying pan. Or cooked spinach, broccoli, or other green vegetables instead of peppers and mushrooms if you prefer.
When the vegetables are cooked, spread them evenly on the bottom of the frying pan and pour the egg batter over them into the frying pan. Cover the pan so that the eggs will start to heat through and set. If you use a pan with a metal handle, you can then set the pan in a hot oven and let the omelette start to brown on top. Sprinkle on a little more grated cheese if you want. Use a spatula to check if the omelet is sticking to the frying pan. Slide it out onto a serving platter, or serve it directly out the frying pan. We had ours with air-fryer French fries.
I'm going to try this with some left over salmon and whatever veggies I have in my fridge.
ReplyDeleteWe do a crustless quiche, but we do them in a lined baking tin and whack them in the oven for 45mins...
ReplyDeleteeggs plus whatever.... Pauline used to do a Spanish Omlette which was much the same but she starts that in a large pan, on the burner, then when the visible bit is cooked she slides the omlette onto the lid, places a big plate on that.....inverts the pair and slides the omlette back into the pan to brown the topside [now bottomside] It is then slid back onto the turning plate to serve. For me there is too much room for error with the acrobatics in the middle... so I came up with the baking dish method, The thing I like is that the other half can be used cold with salad in the next day or so.
Evelyn, I hope you'll report back on how it turned out for you :)
ReplyDeleteI might try this some time soon, too.
I never thought about adding flour to the egg mixture. Thanks!
ReplyDeleteBettyAnn
Delicious! C.
ReplyDelete