Herbs or finely grated cheese may be added to the beaten eggs before cooking or more substantial fillings may be placed in the middle of the omelet just before it is rolled. Use ⅓ to ½ cup filling at room temperature for a 2-egg omelet; ½ to ¾ cup cooked filling is required for a 3-egg omelet.
Preheat the oven to 400°F. To expose the cloves, cut the top third from: 4 large heads garlic
Drizzle over the cut portions of the heads: 2 tablespoons olive oil
Wrap each head tightly in foil, place in a baking dish, and bake until the garlic is soft and tender, about 45 minutes. Serve hot or at room temperature.
QUICK PAN-ROASTED GARLIC CLOVES
This method produces a firmer result with a toasty flavor. Pan-roasting is ideal for mellowing out garlic before using in salsas or uncooked table sauces like Habanero-Citrus Hot Sauce.
Place in a heavy skillet over medium heat: Garlic cloves, unpeeled, excess skin removed
Let the skin of the cloves blacken, and then turn them. Repeat until the cloves have charred spots on all sides, about 15 minutes. Transfer to a cutting board and let cool.
¼ cup minced shallots, onions, or green onions (white part only)
2 tablespoons dry sherry, dry red or white wine, Madeira, or port
(¼ cup heavy cream)
(Finely grated zest of ½ lemon)
Salt and black pepper to taste
Pinch of dried thyme or grated or ground nutmeg
Sub-recipe steps
Chop very fine or pulse in a food processor until they resemble oatmeal: 8 ounces mushrooms
Squeeze about ½ cup of the mushrooms at a time in a thin cotton towel, wringing them very hard to extract their juices. The mushrooms will be in a solid lump if you have squeezed hard enough.
Melt in a medium skillet over medium-high heat until the foam subsides: 2 tablespoons butter
Add and cook briefly, until softened: ¼ cup minced shallots, onions, or green onions (white part only)
Add the mushrooms and cook, stirring often, until they have begun to brown and there is very little liquid left, 5 to 6 minutes. Stir in: 2 tablespoons dry sherry, dry red or white wine, Madeira, or port
Cook until completely evaporated. Stir in: (¼ cup heavy cream); (Finely grated zest of ½ lemon); Salt and black pepper to taste; Pinch of dried thyme or grated or ground nutmeg
Let cool. Refrigerate in a covered container for up to 10 days or freeze for up to 3 months.
2 large tomatoes or 3 to 5 plum or Roma tomatoes, seeded if desired and finely diced
½ small white or red onion, finely chopped, rinsed, and drained, or 8 green onions, chopped
¼ to ½ cup chopped cilantro leaves and tender stems, to taste
3 to 5 serrano or jalapeño peppers, to taste, seeded and minced
(6 radishes, finely chopped)
2 tablespoons lime juice
(1 garlic clove, minced)
Salt
Sub-recipe steps
Combine in a medium bowl: 2 large tomatoes or 3 to 5 plum or Roma tomatoes, seeded if desired and finely diced; ½ small white or red onion, finely chopped, rinsed, and drained, or 8 green onions, chopped; ¼ to ½ cup chopped cilantro leaves and tender stems, to taste; 3 to 5 serrano or jalapeño peppers, to taste, seeded and minced; (6 radishes, finely chopped); 2 tablespoons lime juice; (1 garlic clove, minced)
Stir together. Season to taste with: Salt
Serve immediately.
Ricotta or fresh goat cheese mixed with tomatoes and herbs
Heat in a very large skillet over medium-high heat until the butter is melted: 2 tablespoons butter; 2 tablespoons olive oil
Add: 3 pounds yellow or white onions, thinly sliced
Sprinkle with: 1 teaspoon salt
Cook, stirring constantly, for 15 minutes. Reduce the heat to low to medium-low and continue cooking, stirring occasionally, until the onions are soft and brown, about 40 minutes. When the residue from the juices has built up in the skillet, add: ½ cup dry white wine or water
Stir and scrape the skillet to dissolve the browned bits. They will immediately mix into the onions, darkening them further. Remove from the heat and season with: Salt and black pepper to taste
QUICK
If you do not need to make such a large quantity of onions or simply do not have an hour to spend properly caramelizing them, prepare Sautéed Onions, adding ½ teaspoon sugar halfway through cooking. When the onions are browned, deglaze the skillet with ¼ cup white wine, scrape up any browned bits, and cook, stirring, until the liquid has evaporated.
Sautéed zucchini, asparagus tips, or roasted red peppers
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
1 Roasted Garlic and fresh goat cheese
1 Duxelles or Sautéed Mushrooms
1 Pico de Gallo and sliced avocado
Ricotta or fresh goat cheese mixed with tomatoes and herbs
Chopped ham and grated cheese
1 Sautéed or Caramelized Onions and spinach
Sautéed zucchini, asparagus tips, or roasted red peppers
Let's Cook
Step 1.
Roasted Garlic and fresh goat cheese; Duxelles or Sautéed Mushrooms; Pico de Gallo and sliced avocado; Ricotta or fresh goat cheese mixed with tomatoes and herbs; Chopped ham and grated cheese; Sautéed or Caramelized Onions and spinach; Sautéed zucchini, asparagus tips, or roasted red peppers
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