Beat eggs until well mixed but not frothy. Season with salt and pepper. Heat an 8- or 10-inch nonstick omelet pan over high heat until hot, then swirl 1 tablespoon clarified butter to coat pan (do not ...

A luxurious, quick breakfast, brunch or lunch. The butter adds richness to the omelette but you could just use the olive oil if you prefer. Serve with a mixed salad, adding the extra calories if ...

For the first couple weeks of corn season, my family is content to eat plain old corn on the cob day after day. And why not? It’s perfect as is. But even perfection gets boring after a while, which is ...

A classic combination put together in a completely different way. This omelette rocks! Want to make this later? Tap on the bookmark ribbon at the top of your screen and come back to it when you need ...

1 tbsp olive oil 100g tenderstem broccoli, each piece cut into three ½ a small red onion, finely sliced 3 large free-range eggs Knob of butter 40g low-fat cream cheese 1 tbsp chopped chives Salt and ...

CHICAGO (WGN) — Chef Christina Gray joined WGN’s Sean Lewis to show how she prepares an herb, smoked salmon and goat cheese omelette on this edition of Sunday Brunch. “The key to an omelette is making ...

1. Heat the oven to 350 degrees. 2. In a colander, toss the zucchini with ½ teaspoon of the salt and let the mixture stand over the sink for 10 minutes. 3. In a large, oven-safe nonstick skillet, heat ...

1. Whisk sour cream and mustard in small bowl to blend. 2. Gently beat the eggs together with salt, pepper and a teaspoon of cold water. 3. Warm a medium non-stick frying pan over a high heat and ...

The kale in my garden is starting to bolt, so it’s time to use up the last of those homegrown winter greens. This recipe comes from a little farther than your backyard, but it’s a good inspiration if ...

1) Slice the smoked salmon very thinly. 2) Rub the flour tortilla with oil and season with salt and pepper. 3) Heat the flour tortilla in a hot sauté pan for 15 seconds on each side. Remove from heat.