OMELET FOR TWO
Steps:
- Preheat the oven to 350 degrees F.
- Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds.
- Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.
BASIC OMELETTE RECIPE
Master the omelette with our simple recipe then add the filling of your choice - grated cheese, ham, fresh herbs, mushrooms and smoked salmon are favourites.
Provided by Miriam Nice
Categories Breakfast, Brunch, Lunch, Supper
Time 10m
Number Of Ingredients 3
Steps:
- Season the beaten eggs well with salt and pepper. Heat the oil and butter in a non-stick frying pan over a medium-low heat until the butter has melted and is foaming.
- Pour the eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.
- Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.
- At this point you can fill the omelette with whatever you like - some grated cheese, sliced ham, fresh herbs, sautéed mushrooms or smoked salmon all work well. Scatter the filling over the top of the omelette and fold gently in half with the spatula. Slide onto a plate to serve.
Nutrition Facts : Calories 277 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Protein 20 grams protein, Sodium 0.8 milligram of sodium
OMELET BITES
Make and share this Omelet Bites recipe from Food.com.
Provided by Food.com
Categories Breakfast
Time 25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Prepare a 12-cup muffin tin with non-stick cooking spray.
- In a large bowl whisk eggs. Season with salt and pepper and combine. To the eggs, combine green pepper, cherry tomatoes, quinoa, red onion, baby spinach, cheddar cheese.
- Transfer to muffin tin using a 1/3 cup measuring cup.
- Bake until egg is completely set, 20 to 25 minutes.
OMELET
Make and share this Omelet recipe from Food.com.
Provided by Msjin
Categories Breakfast
Time 3m
Yield 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Heat the pan with cooking spray.
- Beat eggs, garlic salt and chicken broth together and pour in hot pan.
- Sprinkle cheese on top.
- Make sure both sides of omelet are cooked.
- Serve. Add more cheese if desired.
TORTILLA OMELET WRAP
Make and share this Tortilla Omelet Wrap recipe from Food.com.
Provided by Jellyqueen
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Whip eggs, half and half, salt and pepper to taste.
- Warm tortilla in skillet and set aside.
- Melt butter in a 10" non-stick skillet that has been coated with cooking spray and heat until bubbly.
- Pour in egg mixture and pull eggs toward the center from all sides.
- Remove from heat when the eggs are still moist, but no longer run.
- Top with remaining ingredients, being sure to sprinkle over entire omelet.
- Slide omelet onto the warmed tortilla and roll up bottom edge, then fold in sides about 1" and continue rolling until completely rolled.
- Lay in plate seam side down.
- Let rest for a couple of minutes and cut in half.
- Serve with favorite salsa or relish.
GREEK OMELET
This is a wonderful omelet with so many delicious flavors working with each other to produce an omelet that is healthy for you, as well as great tasting! Try this for a weekend morning with a glass of juice, some melon, English muffin and the morning paper! It will start you out with nutrients you'll need for the day! Note: *(Be sure to use a cast iron skillet when placing it under the broiler.
Provided by FLUFFSTER
Categories Breakfast
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- In a cast- iron skillet or a frying pan, saute the potatoes in the olive oil; cook for about 3 minutes in one layer, then turn once and cook for an additional 2 minutes.
- Add the onion, garlic, salt and pepper; cook until the softens and the potatoes are done. Add the spinach and the capers or olives. When the spinach is cooked, remove the pan from the heat.
- Heat a cast-iron frying pan that is well-seasoned enough to handle a large omelet, or use a non-stick skillet. Add the oil to the pre-heated pan and swirl it around the pan. Immediately add the beaten egg mixture and move it around the pan until the egg coats the entire bottom. Tip the pan to distribute the liquid egg that still may be in the center of the pan. Place the vegetables that you are using on top of the egg mixture. Add the crumbled feta cheese.
- *Place under a medium or high broiler and broil until the cheese is meltedand the eggs are set. Watch carefully, since this step takes only a few minutes. Remove from the broiler and sprinkle with the chopped dill, if using. Serve immediately.
- Note: Feta making a folded omelet, place the vegetables and the feta on one side only of the egg mixture. Then place under the broiler to melt the cheese. Then remove from under the broiler and then just fold the remaining half over the vegetable/cheese side. Then just skide it out of the pan and onto a pre-heated(optional) plate or platter.
CHARLESTON OMELET BAR
I love when I go out to brunch and there's an omelet station. I thought it would be fun to create one at home for when my friends and family come over. Everyone can customize their omelets with their favorite ingredients. For my omelet, I love to add crabmeat, shrimp, sauteed peppers and onions, and Havarti cheese. It's so good!
Provided by Kardea Brown
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to its warm setting, or 200 degrees F.
- Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until hot. Add the onions and cook until softened, about 5 minutes. Transfer to a bowl. Add the peppers to the skillet and cook until softened, about 3 minutes. (Add additional oil to the skillet if the vegetables are dry.) Transfer to a bowl.
- Add another tablespoon butter to the skillet. Add the shrimp. Sprinkle with 1 teaspoon seafood seasoning and 1 teaspoon lemon juice. Cook until the shrimp are done and turn pink, about 3 minutes. Transfer to a bowl. Combine the crab, remaining teaspoon seafood seasoning and remaining teaspoon lemon juice in a bowl.
- Set up the omelet bar: In addition to the onions, pepper and seafood, arrange the cheeses, mushrooms, diced ham, green onions and herbs in bowls on a serving platter.
- Whisk together the eggs, milk, salt and pepper in a large bowl. For each omelet, melt 1 tablespoon butter in an 8-inch nonstick skillet over medium-low heat. Ladle one-quarter of the egg mixture into the skillet (enough to fill the bottom of the skillet.) Tilt the pan to spread the egg mixture evenly. Use a spatula and loosen the edges and run the uncooked yolk underneath as the omelet cooks.
- Once the eggs are set, place 2 slices of cheese in a single layer to cover the egg. Sprinkle with the desired toppings on one side of the omelet. Carefully fold the omelet in half. Slide the omelet onto a serving plate and repeat with the remaining ingredients. Place the cooked omelets in the warm oven while cooking the remaining omelets, if desired.
OMLET
An easy recipe for a basic vegetarian omelette with lots of vegetables, including bell peppers. If you like omelets, try this simple bell pepper vegetarian omelet made with onion, eggs, bell pepper and a touch of garlic powder for extra flavor.
Provided by Hannah V.
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Sautee the onion in olive oil for 3 to 5 minutes. Add the bell peppers, and cook for another minute or two.
- Add the onions and peppers to the beaten eggs and combine well.
- In a large skillet or frying pan, heat the butter or margarine and pour in the egg mixture. Sprinkle with a dash of salt and pepper and the garlic powder.
- Allow to cook until the bottom of the eggs are lightly golden brown, the either flip or fold in half and cook for a few more minutes.
PERFECT OMELET
Provided by Alton Brown
Time 15m
Number Of Ingredients 0
Steps:
- Beat the eggs: Soak 3 large eggs for 5 minutes in hot-not scalding-tap water. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be. Crack the eggs into a small bowl or large bowl-shaped coffee mug. Season with a pinch of fine salt. Beat the eggs gently with a fork.
- TIP: I prefer a fork to a whisk for omelets because I don't want to work air into the eggs: Air bubbles are insulators and can slow down cooking if you're not careful.
- Heat the pan: Heat a 10-inch nonstick saute pan over medium to high heat for 2 to 3 minutes. Add 1 teaspoon room-temperature unsalted butter. Once melted, spread the butter around the pan with a basting brush to ensure coverage.
- TIP: Heat your pan empty for a few minutes before adding the butter: Even a nonstick surface is pocked with microscopic pores that eggs can fill and grab hold of. Heat expands the metal, squeezing these openings shut.
- Add the eggs: Pour the eggs into the center of the pan and stir vigorously with a silicone spatula for 5 seconds. (Actually, it's not so much a matter of stirring with the spatula as holding the spatula relatively still and moving the pan around to stir the eggs.)
- Let them cook: As soon as curds begin to form (that's the stuff that looks like scrambled eggs), lift the pan and tilt it around until the excess liquid pours off the top of the curds and into the pan. Then use the spatula to shape the edge and make sure the omelet isn't sticking. Move the spatula around the edge of the egg mixture to help shape it into a round and loosen the edge. Then walk away. That's right-let that omelet sit unaccosted for 10 long seconds so it can develop a proper outer crust. Don't worry: Your patience will be rewarded.
- Finish the omelet: Time for the "jiggle" step: Simply shake the pan gently to make sure the omelet is indeed free of the pan. Lift up the far edge of the pan and snap it back toward you. Then use the spatula to fold over the one-third facing you.
- Change your grip on the pan handle from an overhand to an underhand and move to the plate, which you might want to lube with just a brief brushing of butter to make sure things don't bind up in transit. Slide the one-third farthest from you onto the plate and then ease the fold over. Imagine that you're making a tri-fold wallet out of eggs-because that's exactly what you're doing. And just ease the pan over. There, that wasn't so hard.
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Estimated Reading Time 6 mins
- Low-Calorie Bacon Omelet. You don't often find the words "low calorie" and "bacon" in the same sentence, but this omelet makes it possible. Swap out fatty pork bacon for the lighter turkey version, and use skim milk instead of full fat.
- Cheesy Pizza Omelet. Enjoy pizza for breakfast with this filling, saucy day-starter. Gooey mozzarella cheese, chopped pepperoni, and tomato sauce give it that signature Italian flavor that works great for breakfast, brunch, or breakfast-for-dinner.
- Asparagus and Gruyere Omelet. Tender asparagus and smoky gruyere make a beautiful match in this simple springtime omelet. Use thin asparagus stalks, which will cook quickly but keep a little bite.
THE WORLD'S BEST WESTERN OMELET - MRFOOD.COM
From mrfood.com
- In a medium nonstick skillet over medium heat, heat oil until hot. Add ham, bell pepper, onion, garlic powder, and salt. Saute 4 to 5 minutes, or until veggies are tender. Remove from skillet and set aside.
- In a medium bowl, beat eggs with water. Add to skillet and with a rubber spatula, gently stir, pushing the cooked portion of the eggs to the center of the pan.
15 HEALTH BENEFITS OF EATING OMELETTE EVERYDAY (MUST READ ...
From drhealthbenefits.com
- Good source of energy. Each serving of 100g plain omelette contains 647 kJ or 155 kcal, which is a good source for a quick energy refill. Athletes are also used to eat omelette as breakfast since it will give them lots of extra energy before practicing.
- Protein source. Egg is well known as one of the main protein source, especially for the bodybuilders. They never miss this dish even just for a day, since the protein inside is good for the muscle development.
- Rich of vitamin. You might not be surprised by this, but egg is well known to have various type of vitamin inside. So, by having omelette each morning, you’ll get so many vitamin, from Vitamin A, B, D, E, and K. And these vitamins will surely do magic for your body!
BOURSIN OMELET RECIPE - MICHAEL TUSK | FOOD & WINE
From foodandwine.com
- Heat 1 tablespoon butter in an 8 1/2-inch nonstick skillet over medium-high. Add onion, and spread in an even layer. Cook, undisturbed, until onions begin to brown, about 4 minutes. Add 2 tablespoons water and 1/8 teaspoon salt; cook, stirring constantly, until onions are golden brown and softened, 8 to 10 minutes. Transfer onions to a bowl. Wipe skillet clean.
- Using a fork, stir together eggs, cream, and remaining 1/8 teaspoon salt in a medium bowl until well combined, being careful not to incorporate too much air.
- Heat same skillet over medium-high. Add 1 tablespoon butter (it should melt almost immediately); swirl to evenly coat bottom of skillet. Just as butter stops foaming but before it begins to brown, add egg mixture all at once. Cook, stirring constantly with a heatproof rubber spatula, until mixture thickens slightly into very soft scrambled eggs with thin ribbons of set curd running throughout, 10 to 20 seconds. Gently shake skillet to form an even sheet of eggs on bottom of skillet.
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- Preheat the broiler and position a rack in the center of the oven. In a large bowl, using a whisk or a handheld electric mixer, beat the egg whites until soft peaks form.
- In a small bowl, whisk the egg yolks with the salt and one-fourth of the beaten egg whites. Fold the yolk mixture into the remaining beaten whites until no streaks remain.
- In an 8-inch ovenproof skillet, melt the butter. Scrape the omelet mixture into the skillet and shake gently to evenly distribute the eggs. Sprinkle the cheese all over and transfer the skillet to the oven. Broil the omelet for about 3 minutes, until lightly browned and very puffy. Carefully slide the omelet onto a plate, folding it in half. Serve right away.
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- Beat Eggs. How to Make a Rolled Omelet - Beat Eggs. Crack eggs into a bowl, add herbs, and season lightly with salt and pepper. Using wooden chopsticks, beat until well blended and ingredients are incorporated.
- Heat Butter. How to Make a Rolled Omelet - Heat Butter. Heat an 8-inch nonstick or seasoned carbon steel pan over high. Add butter, and cook until foamy but not browned, tipping pan to coat bottom evenly with melted butter.
- Add Eggs to Pan. How to Make a Rolled Omelet - Add Eggs to Pan. Pour eggs into pan; immediately swirl pan clockwise while stirring eggs vigorously counterclockwise with chopsticks to keep curds small and creamy.
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- Crack eggs into a bowl, add herbs, and season lightly with salt and pepper. Using wooden chopsticks, beat until well blended and ingredients are incorporated.
- Heat an 8-inch nonstick or seasoned carbon steel pan over high. Add butter, and cook until foamy but not browned, tipping pan to coat bottom evenly with melted butter.
- Pour eggs into pan; immediately swirl pan clockwise while stirring eggs vigorously counterclockwise with chopsticks to keep curds small and creamy.
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