Eggs for Easter Brunch

The Persians believed the egg was the symbol of life and that the earth was hatched from a giant egg. In the Slavic countries of Europe, people have hand-painted intricate designs on Easter eggs for centuries. According to Christian tradition, eggs are the symbol for new life. And what would Easter Sunday be without eggs? This year, why not whip up a batch of omelets and frittata burritos to serve to your family and guests? They're truly egg-ceptional! (And if you're in the mood for a fancy twist on poached eggs, try the recipe for the Poached Egg Popovers pictured above.)

Omelets

MAKES 1

1 tablespoon unsalted butter

2 large eggs

Coarse salt and freshly ground pepper

1/2 cup Omelet Filling (see below)

1. Heat the butter in a 10-inch nonstick skillet over medium-high heat. The skillet is ready for cooking when you hold your hand over the skillet and your palm feels warm to the touch.

2. Whisk together the eggs, and season with salt and pepper while the skillet is heating. Drop a little whisked eggs into the skillet. If the egg sizzles and begins to fry, the pan is too hot (if it is, remove the skillet from the heat and allow to cool briefly).

3. Working quickly, pour the eggs into the skillet. Reduce the heat to medium.

4. Simultaneously whisk the eggs and shake the pan back and forth over the burner for 30 seconds. Keep the eggs moving in the pan, incorporating some of the runny parts with the more-cooked parts. Stop whisking.

5. Continue cooking, making sure the eggs cover the surface of the skillet. Using a heatproof rubber spatula, spead the runny egg out to the edges of the skillet and over any holes that may form on the surface of the omelet.

6. With the handle of the skillet facing toward you, sprinkle 1/2 cup of filling over the left side of the eggs; leave a small lip of egg around the edge. Run the rubber spatula along the right side of the omelet to loosen the cooked eggs from the pan. Place the spatula under the right side of the eggs, supporting the eggs underneath. Lift the right side over the left in one quick turn.

7. The folded omelet should look like a crescent moon. Lightly press the omelet with the spatula to seal. With the handle of the skillet still facing toward you, lift it up in one hand while holding a plate in the other hand. Tilt the skillet, and let the curved edge of the omelet slide onto the plate. Quickly invert the omelet onto the plate. Garnish as desired.

Omelet Filling

Try any of the following filling combinations:

*Canned black beans

*Diced cooked ham

*Monterey Jack cheese

*Chopped tomato

*Sliced scallion

*Snipped parsley

Garnish Options

*Salsa

*Sour cream

*Guacamole

Frittata Burrito

MAKES 1

1 10-to-12-inch flour tortilla

1 tablespoon unsalted butter

2 large eggs

Omelet Filling (see above)

Garnish Options (see above)

In a skillet, warm a tortilla for 5 seconds on each side and place it on a dinner plate.

Prepare the Omelet recipe (above) except sprinkle the ingredients over the whole top of the eggs and do not fold. Slide the frittata onto the tortilla. Fold the sides in and roll the tortilla up burrito style. Cut the roll in half crosswise. Serve immediately.

DID YOU KNOW?

Howard Helmer of the American Egg Board knows a lot about eggs. In fact, he is in the Guiness Book of World Records for making omelets--427 omelets in just 30 minutes. That's a lot of eggs!

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