The Basic Omelette

Ingredients:
2-3 large eggs
2 tablespoons cold water
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, plus (optional) 1 teaspoon soft butter at room temperature
1 tablespoon finely chopped fresh parsley, tarragon, chives, lemon thyme and/or savory (optional)
4-5 tablespoons warm or room temperature filling (optional)

Informal Place Setting - Dining Etiquette

What you see below is what you would encounter at an informal dinner. Informal settings are used in 99% of restaurants you will dine at - even the expensive ones. At an informal dinner, the salad fork will be to the left of the dinner fork.

Chicken, chorizo and green chile hash

Anne Cusak / Los Angeles Times

Total time: 45 minutes

Servings: 6

Ingredients:

3 tablespoons butter, divided
1 onion, chopped
2 cloves garlic, minced
3/4 pound Mexican chorizo, squeezed from casing and crumbled
1 1/2 pounds cooked chicken, chopped into ½-inch cubes
1 pound baking potatoes, peeled and sliced into ½-inch cubes
1 1/2 cups chopped roasted green chiles
Salt and pepper to taste
1/4 cup cream
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
2 green onions, chopped

Directions:

1. Melt 1 tablespoon butter in a large skillet, preferably cast iron, over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is soft and slightly browned, about 5 minutes. Add the chorizo and chicken, and cook until the chorizo is cooked through, about 4 minutes. Season to taste with salt and pepper. Remove the mixture from the pan and set aside.

2. Wipe out the skillet and heat the remaining butter over medium heat. Add the potatoes, cover and cook without stirring until browned and beginning to crisp around the edges, about 5 minutes. Add the chiles, stirring them into the potatoes, then re-cover and cook until the potatoes are well browned, about 4 minutes longer. Stir the chicken and chorizo mixture into the skillet, then drizzle over the cream, paprika, and oregano. Stir to combine, scraping up any crusty bits from the bottom of the pan. Remove from heat, season with additional salt and pepper to taste. Top with chopped green onions and serve.

Each serving: 611 calories; 46 grams protein; 19 grams carbohydrates; 4 grams fiber; 39 grams fat; 16 grams saturated fat; 164 mg. cholesterol; 3 grams sugar; 934 mg. sodium.

Via LA Times, Copyright © 2012, Los Angeles Times

Shrimp and basil frittata

Shrimp and bail frittata. (Glenn Koenig / Los Angeles Times)

Total time: 30 minutes, plus cooling time for the frittata

Servings: 6 as appetizer, 4 as main course

Ingredients:

2 tablespoons butter
1/2 cup thinly sliced green onions (both green and white parts), about 4 onions
1/2 pound peeled small shrimp (70 to 100 per pound)
6 eggs
1/4 teaspoon salt
8 to 10 leaves of basil, torn into small pieces

Directions:

1. Heat the broiler. Melt the butter in a 10-inch nonstick skillet over medium low heat. Add the green onions and cook until they've softened slightly, about 2 minutes. Add the shrimp and cook until they are firm, about 5 minutes.

2. While the onions and shrimp are cooking, beat the eggs, salt and basil with a fork in a mixing bowl just until the yolks and the white are thoroughly mixed, but don't overbeat, which can make the frittata dry.

3. Add the egg mixture to the pan with the onions and shrimp and stir well to combine. Reduce the heat to low and cover the pan. Cook, without stirring, until the eggs have set, leaving only a top layer uncooked, about 10 minutes. Place under the broiler until the top is browned and puffy, 1 to 2 minutes.

4. To unmold the frittata, let it cool slightly in the pan. Use a spatula to loosen it along the sides, and then bang it firmly on a cutting board to release the underside. Slide it out onto a serving plate. Serve either hot or at room temperature. If you're going to refrigerate the frittata, let it warm to room temperature before serving.

Each of 6 servings: 148 calories; 14 grams protein; 1 gram carbohydrates; 0 fiber; 9 grams fat; 4 grams saturated fat; 279 mg. cholesterol; 1 gram sugar; 225 mg. sodium.

Via Los Angeles Times, Copyright © 2012, Los Angeles Times