Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
James Franco loves movies. He loves watching them, acting in them, directing them, and even writing them. And now, he’s going to take some of his favorite movie scenes from the most famous films of all time, and re-imagine them in ways that only James can.
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Documentary shorts conceived of and directed by famous actors. Jeff Garlin, Katie Holmes, Alia Shawkat, Judy Greer, and James Purefoy
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A 12 episode documentary series following 5 startup companies competing in the 2013 San Francisco TechCrunch Disrupt Startup Battlefield as they fine tune their products and eventually present in front of a panel of judges in hopes of winning $50,000 in funding.
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Omelets are no longer just for breakfast, budget friendly, they make a fabulous brunch or perfect impromptu supper dish, and they’re healthy too. We’ve updated the traditional recipe a bit to make our super easy and even healthier.
At the farmer’s market, you’ll find all kinds of eggs, here you see turkey, goose, duck, and of course chicken eggs. For our omelet, we’re using large chicken eggs which are most likely to find at the grocery store. The color, light or brown, makes no difference. They’re equally tasty and nutritious. Use two eggs for omelet, small individual omelets are so much easier to make than large ones. Crack the eggs into a bowl, and add a pinch each of salt and pepper. Now add a teaspoon of water. The liquid will keep eggs from getting burning rubbery, a nutritional recipe, whole milk or even cream is used, but water works just as well. In fact, we think it makes a lighter and fluffier omelet. Beat the eggs with a regular table fork to blend, don’t over beat them, we want them to be just barely combined.
Add a teaspoon of olive oil to a nonstick pan. We use olive oil rather than a usual tablespoon or two of butter because it’s more heart-healthy. Swirl it around the pan and let it coat it evenly. Then set the pan over medium heat and let it warm up. Pour in the eggs and stir them with a heat-proof rubber spatula, just 10 to 20 seconds until they thicken a bit to a custard like consistency. Some people will shake the pan at the same time to be sure the omelet doesn’t stick. But stirring will do the trick with a nonstick surface. Tilt the pan to let any raw egg run to the side and cook. Now, run the spatula around the edge of the pan and top half of the omelet with the filling of your choice. It can be a simple as grated cheese or chopped cooked ham or you can take the opportunity as we have to enjoy an extra vegetable serving. We’re using a briefly sautéed onion and zucchini mixture. Fold the other half of the eggs over the veggies, lift the pan a bit off the heat and let the omelet set around the filling just a half a minute until it’s ready to eat.
Now, just gently push it onto the plate and all you need is some good crusty bread and you’re set for a feast.