LEEK 'N' BRIE OMELET
This super-simple omelet has an upscale feel and the fantastic taste will surely impress breakfast guests. The mildly garlicky flavor of leeks and buttery creaminess of Brie combine to make this an adult version of a cheese-and-onion omelet.
Provided by Taste of Home
Time 20m
Yield 1 serving.
Number Of Ingredients 9
Steps:
- In a small nonstick skillet, cook leek in oil over medium heat for 5 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the heat and set aside. , In the same skillet, melt butter over medium-high heat. In a small bowl, whisk the eggs, water, salt and pepper. Pour into 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 leek mixture over one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate.
Nutrition Facts : Calories 406 calories, Fat 30g fat (13g saturated fat), Cholesterol 474mg cholesterol, Sodium 694mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.
LEEK AND PEPPER OMELETTE
I found this recipe in Janet Wright's book "The top 100 health tips", published by Lifetime Distributers, Castle Hill, Australia. Janet says "Eating the right meal within an hour or two after excercise could make the biggest difference you've noticed yet. That's the time when your body needs - and most effectively uses - food to turn your effort into stronger muscles and increased energy levels. It's also when you burn fat most effectively. Eggs are a concentrated source of muscle-building amino acids and other body-building nutrients. They're also rich in vitamin K, which helps to heal bruises and other minor sports injuries. This vitamin works by ensuring that blood is able to clot normally, so it could also reduce the danger of blood clots in arteries." The original recipe called for groundnut oil, but I think butter would work just fine - or any other oil you have on hand. This would make a nice breakfast for an extremely hungry person, or could be shared among a few people. If you're just making it for yourself, you might want to halve it. I haven't tried this recipe yet.
Provided by TALIA 3
Categories Breakfast
Time 15m
Yield 4 serves, 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil and gently fry the leek for 2-3 minutes until half cooked.
- Add the sweet pepper and cook for 2 minutes.
- Remove the vegetables, and set aside.
- Beat the eggs in a bowl and add 2 tablespoons of water. Season and pour the mixture into the pan.
- Add the vegetables and cook for around 5 minutes until the egg is set.
Nutrition Facts : Calories 120.3, Fat 8, SaturatedFat 3.4, Cholesterol 219.1, Sodium 95.6, Carbohydrate 5.3, Fiber 1, Sugar 2.5, Protein 7
SAUTEED LEEK AND SAUSAGE OMELET
Provided by Doreen imonsen
Categories Cheese Egg Mushroom Pepper Pork Brunch Sauté Lunch Sausage Leek Bon Appétit Oregon Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 10
Steps:
- Sauté sausage in heavy large skillet over medium-high heat until brown, breaking sausage into pieces with fork, about 5 minutes. Using slotted spoon, transfer sausage to paper towels. Add mushrooms to skillet and sauté until golden brown, about 8 minutes. Season mushrooms to taste with salt and pepper. Transfer mushrooms to bowl. Heat 1 tablespoon olive oil in same skillet. Add leek and thyme and sauté until very soft, about 6 minutes. Season leek mixture to taste with salt and pepper. Remove from heat.
- Whisk 3 eggs and 1 1/2 teaspoons chopped rosemary in small bowl. Season with salt and pepper. Stir in half of leek mixture. Heat 1 1/2 teaspoons olive oil in 8-inch nonstick skillet over medium heat. Add egg mixture to skillet and swirl with rubber spatula. Cook until bottom of mixture is light brown and eggs are set on top, lifting sides of omelet to let uncooked egg flow under, about 3 minutes. Remove skillet from heat. Arrange half of sausage, mushrooms, peppers and cheese on 1/3 of omelet. Fold one side of omelet over filling and roll out onto heated plate. Garnish with rosemary sprig. Repeat with remaining mushrooms, peppers and cheese, forming second omelet.
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