Entrée – Breakfast Omelet and Frittata

Omelet and Frittata

This recipe was featured on
"You're the Chef" episode #703.

Pretty good. Will probably make it.Pretty good. Will probably make it.

2.86 out of 5 (7 ratings)

Yield: two portions


  • 6 each large eggs
  • 1/4 c. parsley, chopped
  • 1 tsp. salt
  • 1/2 tsp. black pepper, ground
  • 2 Tbsp. clarified butter


  1. Thoroughly beat together the eggs, parsley and seasonings.
  2. Preheat a small sauté pan or omelet pan over medium-high heat.
  3. Pour in 1/2 of the egg mixture and push the cooked egg into the center of the raw mixture.
  4. Pull the cooked egg to the center of the pan, allowing the raw egg to flow onto the pan. This will allow the eggs to cook evenly without becoming tough.
  5. Add the fillings of your choice, and finish by placing your pan under the broiler until the center of the eggs cook and puff slightly and the filling is hot.
  6. Fold the omelet onto the plate.
  7. Serve the frittata by placing the cooked egg open face on the plate.
  8. Optional garnishes:
    Pre-cooked onions, peppers, mushrooms (or other vegetables) ham, bacon, herbs and cheeses

Cooking Keys