Southwestern Omelet Recipes

Steps:

• In a large skillet, saute onion and jalapeno in oil until tender; remove with a slotted spoon and set aside. Pour eggs into the same skillet; cover and cook over low heat for 3-4 minutes. , Sprinkle with the onion mixture, bacon, tomato, avocado and 1/2 cup cheese. Season with salt and pepper. , Fold omelet in half over filling. Cover and cook for 3-4 minutes or until eggs are set. Sprinkle with remaining cheese. Serve with salsa if desired.,

Steps:

• Preheat the oven to 375 degrees F.
• Line a deep 8-inch by 10-inch baking pan with aluminum foil. Spray lightly with nonstick spray, making sure to coat the sides as well as the bottom.
• In a large bowl, combine egg substitute, milk, cumin, and taco seasoning. Whisk the mixture for 1 minute, until mixed thoroughly.
• Add onion, garlic, and bell pepper, and stir well. Carefully transfer the egg mixture to the baking pan.
• To the pan, evenly add black beans, corn, and green chiles. Sprinkle with cheese.
• Bake in the oven for 1 hour, until the top has puffed and the center is firm. Allow it to cool slightly before cutting.
• Cut into four slices. If you like, finish it off with the optional toppings!

Steps:

• In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside.
• Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl.
• Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set.
• Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all.

Steps:

• Melt 1 teaspoon butter in a small skillet over medium heat. Add mushrooms, bell pepper, and green onions; cook until tender, about 5 minutes. Stir in ham until heated through, about 1 minute. Season with salt and pepper. Set filling mixture aside in a small bowl and keep warm.
• Beat eggs together in a bowl; season with salt and pepper.
• Heat the same skillet over medium-high heat. Add remaining 1 teaspoon butter; heat until foaming. Pour in eggs and cook for 30 seconds. Lift the edges of the omelet so that the uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set but still moist and soft, about 2 minutes.
• Spread the filling over one side of the omelet. Fold the other half over the filling and slide omelet onto a plate.

Steps:

• Heat oil in a pan over high heat.
• Cook the ham, peppers, and spinach with a pinch of salt and pepper until the spinach has wilted. Transfer to a bowl.
• Whisk the 4 eggs with a pinch of salt & pepper, then pour half of the mixture into the pan, swirling it around to make a full circle. Lower to a medium heat.
• Cook for about 15 seconds, then spoon half of the veggie mixture on one half of the omelette and sprinkle half of the jack and half the cheddar cheese on the other half.
• Cook until the cheese is half melted, then fold one half of the omelette over the other.
• Cook for another 15 seconds, then remove and transfer to a plate.
• Fan out half of the avocado slices on top of the omelette, then repeat with the other omelette.
• Enjoy!

Steps:

• Heat 2 teaspoons of the oil over medium-high heat in an 8-inch omelet pan and add the celery. Cook 1 minute, until it begins to soften, and add the potatoes. Add salt and pepper to taste and cook, stirring often, until potatoes are lightly browned and just about tender, about 6 minutes. Stir in the chili and continue to cook, stirring, until the potato is tender, another 2 or 3 minutes. Transfer to a bowl.
• Break the eggs into another bowl and beat with a fork or a whisk until they are frothy. Whisk in the milk, chives, cilantro, and salt and pepper to taste.
• Return the omelet pan to medium-high heat. Add the remaining teaspoon of olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
• As soon as the eggs are set on the bottom, sprinkle the potato mixture down the middle of the "pancake" and top with the Monterey Jack, then jerk the pan quickly away from you then back toward you so that the omelet folds over on itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate.

Steps:

• Mix together eggs, water, and salt.
• Stir in chiles and onion.
• For each omelet, melt 1 T, butter in a heavy skillet until hot enough to sizzle.
• Pour in one-fourth of egg mixture.
• As mixture begins to cook, lift edges of omelet and tilt pan to allow uncooked portion to flow underneath.
• When egg mixture is set and no longer flows freely, sprinkle 1/4 cup cheese over half of omelet.
• Fold omelet in half, and place on a warm platter.
• Repeat procedure with remaining ingredients.
• Serve with taco sauce.

Steps:

• In a small bowl, whisk together eggs and salt until frothy. Make omelet, adding olive oil or butter to heated pan; fill with cheese, salsa, and cilantro leaves.

Steps:

• Mix everything but the salsa and sour cream.
• Spray a medium skillet with olive oil spray. Add the egg mixture and set over medium heat.
• Cook, lifting the edges so the raw egg can slide underneath for about 4 minutes.
• Flip the omelet and cook another minute or until done.
• Fold the omelet in half to serve, and top with salsa and sour cream.

Steps:

• Saute onion. and bell pepper in 1 tsp olive oil until carmelized and tender. If you prefer crisper veggies, saute about 5 minutes, add tomato and cook a couple more. Carmelized is probably 8 to 10 minutes, then add tomato and cook a couple more. Remove from skillet. If your skillet is not a nonstick or well seasoned cast iron, you may need to wipe skillet to keep the egg from sticking.
• Heat 1 tsp olive oil in skillet for about a minute on medium heat. Add egg, reduce heat and cook until it begins to firm just a bit(less than a minute.) Add veggies.
• Sprinkle with Tony's.
• Fold omelet when egg is firm enough.
• Enjoy!

Steps:

• Stir black beans and tomatillo salsa in heavy medium saucepan over medium heat until heated through. Remove bean and salsa mixture from heat. Cover and keep warm while preparing omelet.
• Whisk eggs, green onions, salt, and ground black pepper in medium bowl to blend. Melt 2 tablespoons butter in medium nonstick skillet over medium heat. Add bell pepper and sliced mushrooms to skillet; stir until mushrooms are brown, about 8 minutes. Transfer vegetables to bowl.
• Melt remaining 1 tablespoon butter in same skillet over medium heat. Add egg mixture. Cook without stirring until beginning to set, about 4 minutes. Sprinkle with vegetables, Jack cheese, and 1 tablespoon chopped cilantro. Cover skillet and cook until cheese melts and eggs are set, about 2 minutes. Slide large spatula under omelet to loosen. Fold omelet in half; turn out onto platter. Top omelet with bean and salsa mixture. Sprinkle with remaining 2 tablespoons chopped cilantro and serve.