MUSHROOM OMELETTE
The measurements for this recipe are guesstimates as I don't generally *measure* when I'm cooking, so it may be necessary to add more or less for personal preference. I also only used enough dried green pepper for one omelette, as my dad can't eat them!! So if it is desired for both, the amount will have to be increased. (If you can't find dried, chopped regular would also work fine, but might be easier to mix with mushrooms).
Provided by KT_Z4571
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Mushrooms:.
- On med-high heat combine butter and olive oil in frying pan and allow butter to melt.
- Sauté onions until tender. Add mushrooms, salt, pepper, garlic powder and chives. Saute until heated through and mushrooms have reduced slightly.
- Set aside in bowl.
- Omelette:.
- Break two eggs into a bowl and whisk. If desired, add dried green pepper flakes to the egg mix before cooking.
- Melt 1 tsp butter in pan. Add beaten eggs and let cook on one side.
- When eggs have almost completely set up, flip the omelette over to allow for browning on other side.
- As soon as it is flipped, sprinkle one half of the omelette with half of the cheddar cheese and top with half of the mushroom mixture. Fold omelette in half, covering mushrooms. Slide onto a plate and enjoy.
Nutrition Facts : Calories 393.4, Fat 28.1, SaturatedFat 10.8, Cholesterol 452.9, Sodium 429.3, Carbohydrate 14.3, Fiber 3.5, Sugar 7.2, Protein 25.4
SPANISH MUSHROOM OMELET
This recipe does not make an omelet like we are used to in the United States. Rather, it is like a tortilla with a rich, flavorful sauce.
Provided by threeovens
Categories One Dish Meal
Time 50m
Yield 2 tortillas, 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt 2 tablespoons butter in a saucepan. Add mushrooms, onion, green pepper, and garlic. Saute until vegetables are tender. Stir in tomatoes, water, bay leaf and cayenne. Bring to a boil; reduce heat and simmer 30 minutes, stirring occasionally.
- Combine eggs, milk and salt and pepper to taste. Mix until eggs are lemony and frothy.
- Melt 2 tablespoons butter in a large skillet over medium low heat. Pour in half the egg mixture and cook until bottom is set. Gently lift and allow uncooked egg to flow underneath.
- Repeat with remaining egg being sure milk and butter are hot before adding egg mixture.
- Serve with mushroom sauce.
Nutrition Facts : Calories 275.6, Fat 22.2, SaturatedFat 10.8, Cholesterol 455.7, Sodium 233, Carbohydrate 5.1, Fiber 0.9, Sugar 2.8, Protein 14.2
SPANISH TORTILLA OMELET
Provided by Bobby Flay | Bio & Top Recipes
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a small pot of water to a boil, over medium heat and add the potatoes. Season the water with salt, to taste, and cook until a knife inserted into the center of a potato meets some resistance, about 5 minutes. Drain well and put the potatoes onto a baking sheet lined with paper towels.
- Heat the 2 tablespoons of unsalted butter and canola oil in a medium cast iron pan over medium-high heat until the butter begins to sizzle. Add the par-boiled potatoes, season them with salt and black pepper, to taste, and the smoked paprika and fry until they are golden brown. Line the same baking sheet with clean paper towels and transfer the potatoes from the skillet with a slotted spoon to the sheet.
- Melt some additional butter to a 6-inch nonstick saute pan over medium heat. Season the beaten eggs with salt and black pepper, to taste, the fresh parsley and thyme leaves. Add 1/4 of the mixture, about 3 eggs, to the pan, and lightly scramble them using a fork. Spoon a line, along the center of the omelet with some of the piquillo peppers, Manchego cheese, soft goat cheese, if using, and the potatoes. Roll the finished omelet onto a serving platter and garnish it with some parsley and thyme sprigs.
SPINACH MUSHROOM OMELET
A hearty but healthy breakfast or brunch omelet, filled with cheese, mushrooms, spinach, and peppers. Serve with a slice of whole grain toast and fruit.
Provided by Dragonfly
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 30m
Yield 2
Number Of Ingredients 15
Steps:
- Beat egg and egg whites in a small bowl. Mix in Parmesan cheese, Cheddar cheese, salt, red pepper flakes, garlic powder, nutmeg, and pepper.
- Heat oil in a large skillet over medium heat; cook and stir mushrooms, green onion, and bell pepper until tender, about 5 minutes. Place spinach in skillet and cook until just wilted. Stir in diced tomato and egg mixture; as eggs set, lift edges, letting uncooked portion flow underneath. Cook until egg mixture sets, 10 to 15 minutes; cut into wedges and serve immediately.
Nutrition Facts : Calories 114.4 calories, Carbohydrate 5.7 g, Cholesterol 96.1 mg, Fat 5.1 g, Fiber 1.8 g, Protein 12.5 g, SaturatedFat 1.6 g, Sodium 490.2 mg, Sugar 3 g
SPANISH OMELETTE RECIPE BY TASTY
Here's what you need: onion, potatoes, olive oil, eggs, salt
Provided by Ellie Holland
Categories Breakfast
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat up the olive oil in a really hot pan.
- Thinly slice the onion.
- Slice the potatoes into 3-millimeters thick pieces.
- Fry the vegetables in the olive oil over high heat for 10-15 minutes until they caramelize.
- Drain the vegetables and save the olive oil for later use.
- Add 6 eggs to a bowl and whisk. Add the fried vegetables, stir, and leave to set for 15-20 minutes.
- In a nonstick pan, fry the egg mixture over high heat for 1 minute, then reduce to a low heat for 2-4 minutes.
- Cover the pan with a large plate and carefully turn the omelet out onto the plate.
- Slide the omelet back into the pan and fry for a further 3-5 minutes over low heat. To check the omelet is cooked, gently press on the centre of the omelet. If the surface springs back, it is ready.
- Repeat step 8 to remove omelet from the pan.
- Enjoy!
SPANISH OMELETTE
Fluffy vegetarian tortilla is a great meal to make with older children - this one's filled with peppers and potatoes
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 40m
Number Of Ingredients 6
Steps:
- Finely slice the onions and chop the red pepper, removing the seeds. Cut the potatoes into roughly ½ cm slices.
- Heat a knob of butter in a medium (about 24cm) frying pan over a low heat and cook gently for 10 - 15 until starting to go brown, add the peppers and cook for a further 5 mins.
- Put the potatoes in a steamer over boiling water for 10 - 12 mins to soften. If you don't have a steamer, put in a saucepan, cover with boiling water and simmer gently for around 8 - 10 mins until just cooked through and drain well.
- Break the eggs into a jug and beat with a fork, season with a generous grind of pepper and a pinch of salt. Use scissors to snip the chives into small pieces and stir in.
- Heat the grill. Add a little more butter to the frying pan and add the potatoes. Pour over the egg mixture. Cook for 15 mins until almost set and golden brown underneath - you can use a fish slice to lift the omelette up and check. Put the frying pan under the grill. Make sure the handle is outside the oven as it will become very hot and can burn. Cook for a further minute or two and serve.
Nutrition Facts : Calories 308 calories, Fat 15.2 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24.8 grams carbohydrates, Sugar 4.8 grams sugar, Fiber 3.8 grams fiber, Protein 17.7 grams protein, Sodium 0.6 milligram of sodium
MUSHROOM OMELETTE
Make and share this Mushroom Omelette recipe from Food.com.
Provided by chef zermane dit ze
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- slice or quarter mushrooms.
- heat 25g butter add mushrooms and cook until not moisture in pan.
- strain mushrooms returning any juices to pan and saute garlic for 30 seconds.
- then add mushrooms and toss
- season and add parsely.
- keep warm.
- whisk egg lightly and season.
- in 26 cm pan heat all but 1 teaspoon remaining butter moderate heat until foaming.
- tip in egg and tilt so covers pan.
- drag cooked edges to centre with wooden spoon and tilt pan to allow egg to run to edges.
- sppon mushrooms into centre give it 30 seconds.
- push pan away from you causing omlette to start to flip and finish flip with spatula.
- skim browned surface with last teaspoon butter and divide at table.
Nutrition Facts : Calories 453.9, Fat 39.5, SaturatedFat 20.1, Cholesterol 699, Sodium 218.1, Carbohydrate 4.1, Fiber 0.8, Sugar 2.4, Protein 21.4
SPANISH OMELETTE
Found this recipe on the internet. It had ingredients that I like and was stated to be a typical spanish omelette. Update: This is just the basic start, use this and then add seasonings, vegetables and meats and/or cheeses to suit your taste. After cooking it you might want to add ketchup, salsa or hot pepper sauce, be creative!!!!
Provided by diner524
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Peel potatoes.
- Cut potatoes and onion into small cubes.
- Add salt (to taste) to potatoes and fry them until they are lightly crunchy. in olive oil.
- About the last 5 mins of cooking add the onion to the potatoes. When tender, transfer potatoes and onion to papertowels to drain.
- Beat the eggs with a pinch of salt.
- Lightly coat frying pan with olive oil. Add the eggs, potatoes and onions and cook over low heat, flipping omelette once to cook other side.
- Cooking is a creative process, and this recipe lends itself to your creativity! Add spices, herbs, meats, veggies and cheese to your taste. This is just the base to a Spanish omelette!
MUSHROOM OMELET
Make and share this Mushroom Omelet recipe from Food.com.
Provided by Philadelphia Cream
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- HEAT oil in small nonstick skillet on medium-high heat. Add mushrooms; cook and stir 2 minute
- ADD eggs and pepper; cook 2 to 3 minute or until eggs are almost set, lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. When egg mixture is set but top is still slightly moist, top omelet with small spoonfuls of reduced-fat cream cheese.
- SLIP spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Slide or flip omelet onto serving plate.
- Serving Suggestion: Serve with a side of fresh berries.
- Substitute: Substitute 1/2 cup egg whites or cholesterol-free egg product for the beaten fresh whole eggs.
- Nutrition Information Per Serving: 260 calories, 20g total fat, 7g saturated fat, 0g trans fat, 445mg cholesterol, 310mg sodium, 4g carbohydrate, less than 1g dietary fiber, 2g sugars, 16g protein, 20%DV vitamin A, 0%DV vitamin C, 10%DV calcium, 10%DV iron.
Nutrition Facts : Calories 191.2, Fat 14.1, SaturatedFat 3.8, Cholesterol 372, Sodium 143.9, Carbohydrate 2, Fiber 0.4, Sugar 1.1, Protein 13.7
SPANISH OMELET
Wake up your taste buds with the yummy flavors of warm refried beans, salsa and shredded cheese in 15 minutes flat. Spice it up with a hot salsa, or add sizzling cooked bacon for a smoky twist. -Teresa Gunnell, Lovettsville, Virginia
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Heat a 10-in. nonstick skillet coated with cooking spray over medium heat. Whisk eggs and water. Add half of the 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 half of the beans and half of the onion on one side and sprinkle with 2 tablespoons cheese; fold other side over filling. Slide omelet onto a plate. Repeat. Garnish with salsa and remaining cheese.
Nutrition Facts : Calories 450 calories, Fat 26g fat (10g saturated fat), Cholesterol 583mg cholesterol, Sodium 944mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 5g fiber), Protein 31g protein.
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