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
"PATTY CAKE" OMELETTE
This is a semi homemade omelet that is simply and easy to make. It's a quick and easy recipe and that's why I call it the "Patty-Cake Omelette". Reminds of the lyrics to the Patty-Cake song, "...make me a cake as fast as you can!" By using non-dairy cheeses and a California blend (broccoli, cauliflower, sliced carrots medley) of "steam-fresh" frozen veggies, this omelet is not only lactose free and rich in vitamins, but taste great too! Feel free to make substitutions with the veggies and the cheeses.
Provided by Peapo Queen
Categories Breakfast
Time 10m
Yield 2 omelettes, 2 serving(s)
Number Of Ingredients 11
Steps:
- Cook the steam fresh vegetable mix (broccoli, cauliflower, and carrots) in the microwave according to the package, approximately 6 minutes. Set aside 1 cup of vegetables.
- Crack 4 eggs and put them into a glass bowl; add 1 tablespoons of low sodium beef broth or water, and beat for about a minute or until fluffy.
- Mix lemon pepper, paprika, turmeric, celery seed, chives, and nutmeg into the egg batter.
- Spray a sauté pan with non-stick cooking spray and set it over medium heat temperature.
- Pour the egg mixture into the pan and cook until you see the egg mixture "begin" to get solid. (Lower the heat setting to prevent the egg from cooking too fast.) Carefully, flip the egg over with the spatula on the other side in order to absorb the egg (running) moisture.
- Next, spread the steamed veggies top of the egg.Also, sprinkle a thin coating of shredded mozzarella on top of the egg put a lid over it so the cheese can melt. Continue to check the omelette to avoid overcooking.
- Finally, sprinkle a thin coating of Parmesan cheese on top of the omelette. Cut in half and serve immediately.
Nutrition Facts : Calories 146.1, Fat 9.7, SaturatedFat 3.2, Cholesterol 372, Sodium 142.7, Carbohydrate 1.2, Fiber 0.2, Sugar 0.4, Protein 12.7
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