Breakfast Omelette Recipes
BREAKFAST OMELETTE
"My teenage stepsons are hearty eaters, so I like to make them a big breakfast when they visit," relates LuAnn Edele of Brewster, New York. "With its zesty filling, this Southwestern-style omelet is one of their favorites. I serve it with fresh-baked corn muffins."
Provided by Taste of Home
Time 15m
Yield 1 serving.
Number Of Ingredients 11
Steps:
- In a bowl, beat the eggs, water, chives, hot pepper sauce, salt, pepper and dill until blended. In an 8-in. skillet, melt butter over medium-low heat; add the egg mixture., As eggs set, lift the edges, letting uncooked portion flow underneath. Top with cheese and salsa. Fold omelet in half. Cover and cook for 1-2 minutes or until the cheese is melted. Serve with sour cream and additional salsa if desired.
Nutrition Facts : Calories 371 calories, Fat 29g fat (16g saturated fat), Cholesterol 486mg cholesterol, Sodium 994mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
BREAKFAST OMELETTE (WW)
If following the WW flex plan this is 4 points/serving -- which is very do-able as a breakfast dish,even if adding fruit to make it a complete breakfast.Recipe source: WW Magazine (March 2008)
Provided by ellie_
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl whisk together eggs, egg whites, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside.
- Spray a non-stick skillet with Pam and set over medium-high heat.
- Add onion, garlic and remaining salt (1/4 teaspoon) and 1/8 teaspoon pepper; cook, stirring occasionally for 2-5 minutes or until onion is softened.
- Add tomato and cook an additional 2 minutes. Transfer mixture to a bowl and stir in cheese and basil. Set aside.
- Wipe out skillet with a paper towel.
- Add oil to skillet and heat over medium-high heat. Pour in egg mixture and cook until eggs are set (3-5 minutes), lifting edges to allow uncooked eggs to flow under.
- Spoon cheese mixture over half of the eggs, folding the other half of the eggs over the cheese mixture to enclose the filling. Cook turning once for about 2 more minutes or until filling is heated through.
- Cut into 4 serving pieces and serve.
Nutrition Facts : Calories 161.4, Fat 7.5, SaturatedFat 2, Cholesterol 214, Sodium 568.3, Carbohydrate 5.9, Fiber 0.9, Sugar 3.3, Protein 16.8
CROCKPOT BREAKFAST OMELETTE
A delicious and simple breakfast recipe using a crockpot. Prepare it at night and it's ready in the morning. Also delicious used as the filling for breakfast burritos.
Provided by erin_denny
Categories Breakfast
Time 7h25m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Grease the inside of the crockpot with butter. Now layer your ingredients bottom to top using half of each ingredient each time listed.
- 1. potatoes. 2. bacon. 3. onions and peppers. 4. cheese. 5. potatoes. 6. bacon. 7. onions and peppers. 8. cheese.
- Now, beat the eggs, milk, and salt together. Pour this over the whole mixture. Cook on low for 7-8 hours.
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4.5/5 (2)Calories 230 per servingServings 4
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4.5/5 (2)Calories 230 per servingServings 4
- Beat eggs in bowl. Spray 10-inch skillet with no-stick cooking spray; heat skillet over medium heat.
- Pour 1/2 cup beaten eggs into skillet for each omelet. Cook 30 seconds; sprinkle with salt and pepper, if desired. Lift edge of eggs with spatula to allow uncooked portion to flow underneath 2-3 minutes or until mixture is set.
- Place 2 cheese halves over half of omelet; gently fold 1 side of omelet over filling. Carefully slide omelet onto serving plate. Sprinkle with chopped bell pepper and parsley, if desired. Repeat with remaining ingredients.
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