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    Tomato omelets provençale

    Tomato omelets provençale

    Serves 4 to 5 • 2¼ lbs. tomatoes (about 8 medium-sized) • 1 tsp. salt, and more to taste • 1 medium-sized yellow onion • 2 cloves garlic • 3 Tbs. olive oil • 2 bay leaves • ½ tsp. dried basil, crushed • ½ tsp. dried tarragon, crushed • 2 Tbs. chopped fresh parsley • 5...
    Cheese and chutney omelet

    Cheese and chutney omelet

    • ¼ lb. fresh white farmer cheese • 4 Tbs. preserved chutney • 4 to 5 eggs • salt to taste • fresh-ground black pepper to taste butter 1. Crumble the cheese coarsely. Spoon out the chutney (you can use a little more or less, depending on how spicy it is), and if it...
    Potato and zucchini omelets

    Potato and zucchini omelets

    Serves 2 to 3 This is one of my favorite omelets. It’s quick to prepare and makes a hearty, satisfying meal for any time of day. Try it for one of those 4:00 A.M. breakfasts after a night of serious partying, or else for the 1:00 P.M. brunch the next day. • ½ lb....
    Mushroom omelets

    Mushroom omelets

    Serves 4 Filling • 1 oz. dried wild mushrooms • 3 Tbs. butter • 2 Tbs. minced onion • 1 cup sour cream • 5 to 6 large, fresh mushrooms, sliced • pinch of thyme • ½ tsp. salt • pepper to taste • ½ tsp. dried dill or 1 tsp. fresh • chopped fresh parsley • omelets • 8...
    Spinach soufflé

    Spinach soufflé

    Serves 4 to 6 • 2 lbs. fresh spinach • 2 tsp. salt • ⅓ cup chopped green onions • 1 Tbs. olive oil • ½ tsp. cider vinegar • ¼ tsp. dried dill weed • 3 Tbs. butter • 4 Tbs. flour • 1 cup hot milk • pinch of nutmeg • pinch of cayenne pepper • 6 egg yolks • 3 Tbs. grated...