SWEET PLANTAIN OMELET WITH FRIED BREAD AND ROASTED RED PEPPER SAUCE: TORTILLA DE MADUROS CON PAN FRITO Y SALSA CRIOLLA
Steps:
- In a medium mixing bowl, sift together the flour, powdered milk, salt, and baking powder. On a flat surface, make a well with the combined dry ingredients. Place the shortening and 1 cup of water in the well. Working your way inward, start to work the shortening and dry ingredients into a dough. When dough is no longer sticky, cover with oiled plastic wrap and let the dough res for 1 hour.
- On flat floured surface, roll out the dough to a circle about 1/2-inch thick. Using a 3-inch cookie cutter, cut round pieces from the dough.
- Heat up about 2 inches of oil at 350 degrees, and then fry the dough for about 1 minute on each side until they puff. Place in a warm oven only until the omelet is ready.
- Whisk the eggs in a small bowl with a sprinkle each of salt and pepper.
- Cut plantains on a bias and fry in very hot oil until golden on both sides, then remove from oil and set aside.
- In a separate pan, saute 2 onions in 1 tablespoon of olive oil for about 2 minutes then add the fried plantains and pour the eggs in. Turn the heat down to low and cook for about 8 minutes or until the top is almost thoroughly cooked. Flip the omelet over and cook for about 6 more minutes. Saute the remaining onion in 3 tablespoons of oil, add the roasted peppers, garlic, and cilantro. Cook until tender then puree and season with salt and pepper, to taste.
- Cut omelet into 4 equal quarters and serve on top of pepper sauce with the fried bread.
ROASTED RED PEPPER OMELETS
Steps:
- Coat an 8-in. nonstick skillet with cooking spray and place over medium heat. In a small bowl, whisk the eggs, water, salt and pepper. Add half of egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, add half of the red peppers, cheese and onions on one side; fold other side over filling. Slide omelet onto a plate. Repeat.
Nutrition Facts : Calories 185 calories, Fat 12g fat (5g saturated fat), Cholesterol 331mg cholesterol, Sodium 714mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 13g protein.
RED & GREEN PEPPER CHEESY OMELET
Start off your day with a Red & Green Pepper Cheesy Omelet. Red and green pepper, onions, salsa and three cheeses help make for a memorable morning.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Whisk eggs and water until blended.
- Cook and stir vegetables in large nonstick skillet sprayed with cooking spray on medium-high heat 5 min. or until crisp-tender. Remove from skillet; set aside.
- Add egg mixture to skillet; cover. Cook 6 min. or until center is almost set.
- Top half the omelet with vegetable mixture and cheese; fold in half. Cook, covered, 3 min. or until cheese is melted. Serve topped with salsa.
Nutrition Facts : Calories 230, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 385 mg, Sodium 450 mg, Carbohydrate 8 g, Fiber 2 g, Sugar 3 g, Protein 17 g
FETA PEPPER OMELETS FOR 2
These use minimal ingredients, yet they burst with flavor! These would also be good adding sauteed mushrooms, olives, capers, or roasted garlic! So easy to whip together for a fast, but filling hot breakfast! ***This recipe is only for 1/2 people! Increase everything if you are making for more! Enjoy...
Provided by MelvinsWifey
Categories Breakfast
Time 20m
Yield 1 omelet, 2 serving(s)
Number Of Ingredients 10
Steps:
- In medium bowl, wisk together eggs, seasoning salt, and tobasco. Set aside.
- Heat olive oil over medium high heat in large skillet. Sautee the bell peppers and red onion slices about 10 minutes, or until desired. Season with salt and pepper. Remove from pan and set aside.
- In same skillet, add egg mixture over a medium heat. Let eggs set completely on the bottom, leaving it just a little runny on the uncooked top.
- Using two spatulas if need be, flip the set egg onto the second side and immediately add half of the feta cheese on one side of the omelet.
- Place onions and bell peppers on top. Place cheddar cheese on top of peppers and onions.
- Fold empty side of the omelet over the veggies and cheese and top the top of the fully cooked omelet with the remaining feta cheese.
Nutrition Facts : Calories 346.9, Fat 27, SaturatedFat 11.9, Cholesterol 365.5, Sodium 617.1, Carbohydrate 7.2, Fiber 1.4, Sugar 4.9, Protein 19
GARLIC OMELET WITH HOT RED PEPPER
Throw a little cheese in the middle of this omelet if you can't do without but it is wonderful without! I eat omelets at any time of the day..with different sides for different times of the day. Fun and easy to throw together at the last minute!
Provided by TishT
Categories Breakfast
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk the eggs, garlic, salt, pepper and 2 Tbs of cold water until mixed.
- Warm the oil and butter in a 10" omelet or frying pan over medium heat.
- When the butter begins to foam, turn up the heat to medium high and pour in the egg mixture.
- With a fork, dray the edges of the eggs toward the middle and tilt the pan so that the uncooked egg flows underneath.
- Continue until the omelet is just set and top is creamy and moist, about 4 minutes.
- Take the pan from the heat at once and loosen the omelet edges with a fork.
- Fold the omelet in half and turn out on a warm platter.
- Sprinkle with the red pepper flakes and serve.
HOT 'N' SPICY OMELET
Red pepper flakes add plenty of fiery zip to this omelet from Dixie Terry of Goreville, Illinois. "It's a favorite at our house - for breakfast, brunch or supper - with sausage or bacon, home fries and hot biscuits," she shares.
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, melt butter and oil over medium-high heat. Whisk the eggs, water, garlic, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set; fold in half. Invert omelet onto a plate to serve. Sprinkle with red pepper flakes.
Nutrition Facts : Calories 209 calories, Fat 16g fat (5g saturated fat), Cholesterol 433mg cholesterol, Sodium 451mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 13g protein.
MELTED RED PEPPERS AND GARLIC
Provided by Julia Moskin
Categories condiments, appetizer
Time 1h
Yield Two jars
Number Of Ingredients 8
Steps:
- Stem and seed the peppers and cut them into thick strips, about 3/4-inch wide.
- In a wide skillet, combine the garlic and olive oil over low heat until the oil begins to bubble. A few handfuls at a time, add the peppers and turn to coat with the oil. When all the peppers are in the pan, add the thyme and vinegar and adjust the heat to a low simmer. Sprinkle with salt.
- Cook until the peppers are soft and sweet and garlic has almost dissolved, about 45 minutes, shaking the pan and stirring gently every 10 minutes. Don't stir too often or the peppers will begin to break down.
- When the peppers are cooked, use tongs to lift them out of the pan and into jars. Strain the oil and divide between jars. Top off with extra olive oil.
- Store in the refrigerator for up to two months. Serve on toasts, with cheese or cured meats, or add to frittatas or pasta sauce.
TOMATO AND GREEN PEPPER OMELET
Steps:
- In a small nonstick skillet, saute green pepper and onion in oil until tender. Remove from skillet and set aside., In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon green pepper mixture and tomato on one side; fold other side over filling. Slide omelet onto a plate.
Nutrition Facts : Calories 424 calories, Fat 35g fat (13g saturated fat), Cholesterol 665mg cholesterol, Sodium 591mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.
POTATO, ONION AND RED PEPPER OMELET
This is a hearty Spanish-style omelet that is finished under the broiler and cut into wedges to serve. Originally from an October 1983 issue of Bon Apetit that featured brunch recipes.You can substitute drained roasted red peppers packed in brine, also known as whole pimentos, for the red peppers, if desired.
Provided by Leslie in Texas
Categories Breakfast
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Soak potato slices in several changes of cold water until water remains clear.
- Char peppers over gas flame or under broiler, turning until skins blister and blacken. Place in plastic bag and let steam 10 minutes.
- Rinse if necessary, pat dry, and peel off skins and remove seeds. Cut into 1 inch squares.
- Heat 2 tablespoons olive oil in heavy large broiler proof slope-sided skillet over medium heat.
- Add onions and saute until pale golden brown, stirring frequently, 10 to 15 minutes;transfer to plate.
- Heat another 2 tablespoons olive oil in same skillet.
- Drain potatoes and pat dry with paper towels.
- Add to skillet, cover partially, and cook until tender and pale golden brown, turning frequently, about 20 minutes.
- Transfer to plate with onions.
- Wipe skillet clean. Heat remaining 4 tablespoons olive oil in skillet over medium heat.
- Add peppers, onions, potatoes and parsley to skillet and cook just until heated through.
- Pour eggs over, poking holes and tilting pan to allow eggs to run underneath and flow to edges to form crust; do not stir.
- Shake pan, cover and cook until eggs are almost set, about 6 minutes; do not overcook.
- Meanwhile, preheat broiler.
- Uncover skillet and broil mixture 5 to 6 inches from source of heat until eggs are completely set and golden brown, 2 to 3 minutes.
- Slide omelet onto flat platter; cool slightly.
- Cut omelet into 8 wedges and serve warm.
Nutrition Facts : Calories 366.2, Fat 20.2, SaturatedFat 3.9, Cholesterol 264.4, Sodium 391.4, Carbohydrate 36, Fiber 6.1, Sugar 8.3, Protein 12.3
SPAGHETTI WITH GARLIC, OIL AND HOT RED PEPPERS
This is the kind of quick, simple dish Italians often throw together after an all-night party or when spirits are flagging and an infusion of food is called for. Other types of long, thin pasta, like vermicelli, linguine or taglierini, may be substituted. If anchovies are omitted, adjust the salt in the sauce.
Provided by Nancy Harmon Jenkins
Categories dinner, lunch, quick, weekday, pastas, main course
Time 15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Bring 5 to 6 quarts water to rolling boil.
- Peel garlic cloves, removing green sprout at center, if necessary, and chop coarsely. In pan large enough to hold all the drained pasta, cook garlic in oil very gently over medium-low heat. Cook just until garlic softens and starts to turn golden. Do not brown.
- Add at least 2 tablespoons salt to vigorously boiling water. Add spaghetti, stirring.
- If using anchovies, add them to oil and garlic. Cook briefly, mashing anchovy pieces into oil with fork. Stir in chili pepper and half of the parsley, and carefully add a ladleful of the pasta cooking water. Let simmer, and reduce slightly while pasta finishes cooking.
- Start testing pasta after it has cooked for 4 minutes. When it is still a little chewy in the center, drain and add it to pan with sauce. Turn heat up slightly, and cook, mixing pasta and sauce together well for 1 to 2 minutes, or until pasta is done to taste. Turn pasta into preheated serving bowl, sprinkle with remaining minced parsley, and serve immediately.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 16 grams, Carbohydrate 58 grams, Fat 19 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 235 milligrams, Sugar 2 grams
CHEDDAR, ONION, AND RED BELL PEPPER SOUFFLéD OMELET
Steps:
- Preheat oven to 375°F.
- Cook onion and bell pepper in butter in a 2-quart heavy saucepan over moderate heat, stirring frequently, until softened. Add milk and bring to a boil. Add cornmeal in a slow stream, whisking, and cook over low heat, stirring constantly, until thickened, about 5 minutes. Remove from heat and cool 5 minutes.
- Whisk in cheese, parsley, yolks, pepper, and 1/2 teaspoon of salt.
- Beat whites with cream of tartar and remaining 1/2 teaspoon salt in a large bowl with an electric mixer on medium speed until they just hold stiff peaks. Fold one fourth of whites into cornmeal mixture to lighten, then fold cornmeal mixture gently but thoroughly into remaining whites. Spoon mixture into a greased 3-quart casserole and smooth top.
- Bake in middle of oven until puffed and golden brown, 30 to 35 minutes.
- Serve immediately.
PICKLED GARLIC WITH HOT PEPPER
I have made these garlic pickles for the last 8 years and friends love them. The original recipe was in "Company's Coming" but I have made a few changes to suit my taste. It is a good recipe.
Provided by Bergy
Categories Canadian
Time 1h15m
Yield 4-5 Half pint jars
Number Of Ingredients 5
Steps:
- Combine vinegar & sugar over medium heat, stirring until the sugar dissolves, bring to a boil and boil 5 minutes Add Garlic and hot peppers,also add sweet red pepper if using.
- Bring to a boil and boil 5 minutes.
- Put a hot pepper into each sterilized jar, add the cloves of garlic to within 1" of the top of the jar (add the sweet red pepper if using) Fill with boiling sugar/vinegar mixture to within 1/4" of the top of the jar.
- Release air bubbles, ensure the rim is clean and seal the jars.
- Let the pickled garlic rest for 2 weeks and believe me you will enjoy.
Nutrition Facts : Calories 593.5, Fat 1.1, SaturatedFat 0.2, Sodium 46.7, Carbohydrate 132.3, Fiber 5, Sugar 73.3, Protein 12.2
MUSHROOM PEPPER OMELET
Steps:
- In a large nonstick skillet, saute the onions, mushrooms and green pepper in 1 tablespoon butter until tender. Remove and keep warm., In the same skillet, melt remaining butter over medium-high heat. , Whisk the eggs, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture on one side and sprinkle with cheeses; fold other side over filling. Cut in half.
Nutrition Facts : Calories 392 calories, Fat 32g fat (17g saturated fat), Cholesterol 586mg cholesterol, Sodium 1009mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein.
PEPPER CHEESE OMELET
Packed with red peppers, onion, paprika and cheese, this savory omelet from Susan Rekerdres of Dallas, Texas is as scrumptious for lunch or dinner as it is for brunch. "And so easy to double or triple for guests," she notes.
Provided by Taste of Home
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, beat the eggs, egg whites, milk, paprika, salt and pepper. Coat an 8-in. nonstick skillet with cooking spray and place over medium heat. Add half of the egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. , When eggs are set, sprinkle half of the onion, red pepper and cheese over one side; fold omelet over filling. Cover and let stand for 1 minute or until cheese is melted. Repeat with remaining ingredients.
Nutrition Facts : Calories 156 calories, Fat 7g fat (3g saturated fat), Cholesterol 221mg cholesterol, Sodium 537mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
ROASTED SWEET RED PEPPER OMELET
A warm and hearty twist, this omelet comes to the plate with a robust red color and a delightful fire roasted flavor. Try different toppings, but I have listed my favorites.
Provided by Viki Anderson
Categories Breakfast
Time 15m
Yield 1 omelet, 1 serving(s)
Number Of Ingredients 7
Steps:
- Scramble together: Eggs, Roasted Sweet Red Bell Pepper Puree., Salt, Cracked Black Pepper.
- Pour into heated skillet (omelet pan) that has been sprayed with cooking spray.
- Cook until one side is done and turn to finish.
- Top with: Shredded cheddar cheese, crumbled precooked bacon, sauteed sweet onion.
- Fold over and remove to plate.
- Garnish with parsley and a thin slice of sweet red bell pepper.
Nutrition Facts : Calories 665.7, Fat 54.2, SaturatedFat 23.4, Cholesterol 724.9, Sodium 940.4, Carbohydrate 4.3, Fiber 0.5, Sugar 2.7, Protein 38.5
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