MUSHROOM, TOMATO AND ONION OMELET WITH HOME FRIES AND BACON
Steps:
- Preheat the oven to 400 degrees F.
- Place the bacon on a baking sheet and bake to the desired crispness, 12 to 15 minutes.
- Meanwhile, quarter the potatoes and place them and the garlic in a medium pot with cold water to cover; add salt. Bring to a boil over high heat, then lower the heat and simmer until potatoes are fully cooked and soft, about 15 minutes. Drain well.
- While potatoes are cooking, start on the omelet filling: Cut the onion into small dice; you'll need 1/2 cup. Remove and discard the stems from the mushrooms, then thinly slice the caps. Seed the tomatoes and cut into small dice.
- In a skillet over medium heat, sweat half of the onions, seasoned with salt, in some olive oil until translucent and soft, about 5 minutes. Add the mushrooms, season with salt, and continue cooking until slightly soft, another 5 minutes. Add the tomatoes; cook for 3 to 4 more minutes. Add salt to taste.
- Whisk the eggs together with 2 tablespoons water and 1/2 teaspoon salt until fluffy. Set aside.
- Heat a cast-iron skillet over medium-high heat; add olive oil to coat the pan. Add the remaining 1/4 cup diced onions and cook for 2 minutes. Add the potatoes; cook until golden brown and crispy, about 6 minutes.
- Place a nonstick skillet over medium heat; add olive oil to coat. Add the egg mixture and cook until set, frequently moving the edges away from the pan with a rubber spatula. Sprinkle with a layer of shredded fontina, add the filling to the middle, and fold the omelet. Cook until the cheese has melted, another minute or two.
- Arrange all--bacon, home fries and omelet--on a serving platter, sprinkle with fresh chives, and serve with pumpernickel toast on the side.
FLAT OMELET FOR A STRESS FREE LIFE
Fritattas and Omelets are life savers for the busy work-a-holic. :-) Despite the cholesterol, eggs are a very healthy food. (Since much of the blood-cholesterol levels doesn't come from dietary cholesterol anyway.) If you use frozen veggies this can be on the table in less then 20 minutes. I like serving this with a chunky tomato sauce and a glass of wine.
Provided by Radivu
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- heat 1 tablespoon of the oil in a medium sized oven-proof skillet over medium heat. I use a 10-inch caste iron. When hot add the broccoli. Cook the broccoli until heated through.
- Add 1 Tablespoon oil and the onions. Cook until the onions soften. About 5 minutes. Turn heat down to medium-low.
- Pour the egg over the broccoli so that it is in an even layer. Cook undisturbed until the eggs just set. 5-10 minutes. (I like to cook on the stove 5 minutes and finish under the broiler for about 2-3 minutes. Both methods work just fine).
FLAT OMELET WITH MUSHROOMS, TOMATO, AND HERBS--OMELETTE SANTE
Make and share this Flat Omelet With Mushrooms, Tomato, and Herbs--Omelette Sante recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 38m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, whisk the eggs until frothy with salt and pepper and set aside.
- Melt the butter in the 9-inch omelet pan over medium heat.
- Add the mushrooms, season with salt and pepper, and saute until they are tender and all the liquid they released has evaporated, 2-3 minutes.
- Stir in the tomato, parsley, and mixed herbs, increase the heat to high, and cook until very hot, about 1 minute.
- Pour in the eggs and stir briskly with the flat of a large fork until the omelet is almost as thick as scrambled eggs.
- Leave it to cook for 2--3 minutes.
- It should be browned on the bottom and almost firm on top.
- Take the pan from the heat, invert a heat-proof plate on top, and turn out the omelet onto the plate.
- Slide the omelet back into the pan, browned side up, and quickly brown the bottom over medium heat, about 30 seconds.
- Slide the omelet onto a warmed plate and serve hot or at room temperature, cut into wedges.
Nutrition Facts : Calories 231.8, Fat 19.6, SaturatedFat 9.9, Cholesterol 340.5, Sodium 223.2, Carbohydrate 2.7, Fiber 0.7, Sugar 1.7, Protein 11.4
FRENCH OMELET
This cheesy, full-of-flavor omelet is modeled after one I tasted and loved in a local restaurant. Mine is so hearty and rich-tasting that no one will guess it's lower in fat. -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Whisk together first 5 ingredients., Place a 10-in. skillet coated with cooking spray over medium heat. Pour in egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, top 1 half with remaining ingredients. Fold omelet in half. Cut in half to serve.
Nutrition Facts : Calories 186 calories, Fat 9g fat (4g saturated fat), Cholesterol 207mg cholesterol, Sodium 648mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
MUSHROOM OMELET WITH CHIVES
Mushrooms are the most versatile of ingredients, with a meaty texture and a rich, deep flavor ideal for vegetarian dishes. When raw, they're elegant and delicious; when cooked, they become substantial. They are as welcome in a classic French omelet as they are in an Asian stir-fry. Mushrooms also are a nutritional bargain. Two ounces of sliced white mushrooms - about a cup - contain only 15 calories, and they are among the best dietary sources of B vitamins. Best of all, there are just so many mushroom dishes to try. This savory omelet is great for dinner or for brunch. If I'm making it for two, I make one large omelet in a 10-inch pan. It's just as easy as making two individual omelets, and both servings are ready at the same time.
Provided by Martha Rose Shulman
Categories breakfast, easy, quick, main course, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Trim off the ends of the mushrooms, and cut into thick slices. Heat a large, heavy frying pan over medium-high heat, and add 1 tablespoon of the olive oil. Add the shallot, and cook, stirring, until it begins to soften, two or three minutes. Add the mushrooms, and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add salt to taste and the garlic, and cook, stirring often, until the mushrooms are tender, about five minutes. Stir in the parsley, season to taste with salt and pepper, and remove from the heat.
- If making individual omelets: Heat an 8-inch nonstick omelet pan over medium-high heat. Break 2 eggs into a bowl, and beat with a fork or a whisk until frothy. Add salt and freshly ground pepper to taste, and 2 teaspoons milk. Whisk in half the chives. Add 2 teaspoons of the olive oil to the pan. When the pan feels hot as you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Tilt the pan to distribute the eggs evenly over the surface. Tilt it slightly again, and gently shake with one hand while lifting up the edges of the omelet with the spatula in your other hand so as to let the eggs run underneath during the first few minutes of cooking. Spread half the mushrooms down the middle of the eggs. Top with half the cheese. As soon as the eggs are set on the bottom (the top will still be runny), jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Shake in the pan for another minute if you don't like the omelet soft on the inside; for a moist omelet, tilt the pan at once and roll out onto a plate. Keep warm in a low oven while you repeat with the remaining eggs and herbs, and serve.
- If making 1 large omelet, heat a 10-inch nonstick pan over medium-high heat. Beat all 4 eggs in a bowl with the milk, salt and pepper, and the chives. Heat the remaining tablespoon of olive oil in the pan, and follow the instructions for the 2-egg omelet, pouring all of the eggs into the pan. The eggs will take longer to set, and you may want to flip the omelet in the pan again after it's rolled, if the middle seems too runny. Roll the finished omelet onto a platter, or cut in half in the pan, and serve.
- Add 2 teaspoons of the olive oil to the pan. When the pan feels hot as you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Tilt the pan to distribute the eggs evenly over the surface. Tilt it slightly again, and gently shake with one hand while lifting up the edges of the omelet with the spatula in your other hand so as to let the eggs run underneath during the first few minutes of cooking.
- Spread half the mushrooms down the middle of the eggs. Top with half the cheese. As soon as the eggs are set on the bottom (the top will still be runny), jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Shake in the pan for another minute if you don't like the omelet soft on the inside; for a moist omelet, tilt the pan at once and roll out onto a plate. Keep warm in a low oven while you repeat with the remaining eggs and herbs, and serve.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 20 grams, Carbohydrate 10 grams, Fat 31 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 509 milligrams, Sugar 4 grams, TransFat 0 grams
DUBLINER FLAT OMELETTE
Make and share this Dubliner Flat Omelette recipe from Food.com.
Provided by Elly in Canada
Categories Breakfast
Time 15m
Yield 1 omelet, 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Chop the tomato into small cubes,.
- Beat the eggs, season with pepper and salt.
- In a large pan, melt the butter.
- Add the Potato and Shrimp and cook for 2 minutes.
- Add eggs and let cook for a few minutes.
- Add tomato and grated cheese.
- Finish under the grill or cover pan for a minute or two, until cheese melts and eggs are cooked to your liking.
- Garnish with chives.
- Serve with homemade brown bread and butter.
- Finish breakfast with more brown bread, butter and Irish Marmalade!
Nutrition Facts : Calories 642.4, Fat 44.2, SaturatedFat 22.8, Cholesterol 787.2, Sodium 909.5, Carbohydrate 21.6, Fiber 3.5, Sugar 6.5, Protein 40.2
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