SPICY OMELETTE
This is my own concotion. It's kind of an elementary recipe, really kind of goofy actually but I absolutely love omelettes and I have been working on this one for a while, adding imgredients and taking them out.
Provided by NovemberSong
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix eggs, milk, salt and pepper and tabasco together and whisk into a froth. Go overboard if you want, the fluffier the eggs are the better they seem to taste (IMNSHO).
- Once eggs are in frying pan and cooking for a minute, add sausage.
- Right before folding eggs into omelette, add cheese so it doesnt get too melted. Use whatever kind of cheese you like. I usually use sharp cheddar, but you can use a mexican blend or I sometimes use Monterey Jack.
- Add two pieces of toast and a nice cup of chickory coffee and you've got a pretty good breakfast!
Nutrition Facts : Calories 535.9, Fat 37.9, SaturatedFat 20.6, Cholesterol 516.5, Sodium 878.2, Carbohydrate 13.2, Fiber 0.2, Sugar 1.1, Protein 35.2
SPICY OMELETTE SAUCE
This sauce turns a ho-hum omelette into something very special. I came up with it about 15 years ago and my buddies require me to make it when they come for a weekend visit. I ladle some inside the omelette with the cheese and a little on top for added eye appeal. Make it as hot as you want at the table by adding hot pepper sauce. Fast and easy!
Provided by Bone Man
Categories Sauces
Time 20m
Yield 2 cups
Number Of Ingredients 7
Steps:
- In a large no-stick skillet over medium heat, pour in the cooking oil and the butter.
- When the oil has heated some, drop in the onion and minced garlic and sauté until the onion has tenderized.
- Next add the stewed tomatoes with the juice and the salsa verde. Allow this blend to reduce for about 10 minutes, uncovered, stirring frequently.
- Add the honey and sauté for 1 more minute, stirring constantly.
- Serve inside and on top of your omelettes.
Nutrition Facts : Calories 175.8, Fat 6.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 722.7, Carbohydrate 30.3, Fiber 3.2, Sugar 21.6, Protein 3.2
SPICY OYSTER OMELET "TACOS"
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the sauce: Whisk together the chili sauce, ketchup, oyster sauce and soy sauce in a small bowl until combined.
- For the omelets: Whisk 1/4 cup cold water with the potato starch in a small mixing bowl until combined.
- Working in batches, make one omelet at a time by mixing together one-quarter of the beaten eggs, one-quarter of the starch mixture and 4 or 5 oysters in a small bowl. Make sure to whisk the starch slurry frequently to keep it combined. Stir in 1/4 of the basil.
- Heat a small wok or 6-inch nonstick skillet over medium heat until it begins to smoke and add about 1 teaspoon of the peanut oil. Place 1 mu shu pancake into the wok and cook until hot and beginning to brown, about 30 seconds, and then flip and toast the other side. Transfer the pancake to a plate. Pour the egg mixture into the bottom of the wok and swirl to coat the base of the pan. Cook, releasing the edges of the omelet with a spatula, until the bottom is set and beginning to brown and the egg on the surface is just set, 30 to 45 seconds. Do not overcook.
- Slide the omelet directly onto the toasted warm pancake and drizzle some of the sauce over the top. Repeat with the remaining egg mixture and pancakes to make 3 more omelets. Cut each omelet into quarters and serve face-up, or fold in half and serve with more sauce on the side.
SIX-SPICE CHICKEN OMELETTE
Quick and easy dish for anytime of the day! I had this for breakfast with a cup of hot green tea but I think this is great with jasmine rice for dinner too. The 6 spices are the Chinese 5-spice and ground coriander - makes a delicious fusion dish! To save time, while you marinate the chicken, cut the vegetables and prepare the omelette.
Provided by WaterMelon
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Combine chicken and other marinade ingredients in a non-reactive bowl; set aside for 15mins
- In the meantime, combine eggs, 2 TB water, black pepper together in a bowl; whisk slightly until well combined and foamy
- Heat 1 tsp of oil in a wok over med-high heat, pour 1/4 of egg mixture, tilting the wok to cover the base and side
- As the egg sets, gently lift the edge to uncooked egg runs underneath; cook for 1 minute or until set
- Slide omelette into a large plate, cover to keep warm; repeat with remaining egg to make 4 omelettes
- Heat another 2 tsp of oil in the same wok (remove any egg leftover with a clean kitchen paper towel) over med-high heat; add onions and stir fry for 2 minutes, until soft and slightly browned
- Add garlic, stir fry for another minute then add the marinated chicken, stir fry for another 2 minutes until just cooked through (unless you have a large wok, you may need to cook the chicken in 2 batches, to prevent overcrowding the wok)
- Add sliced mushrooms to the wok, stir fry the mixture for 1 min (until mushrooms are cooked)
- Now add the bean sprouts, give the mixture a good quick stir
- Quickly add the sauce (make sure it's high heat) - the sauce should boil off quickly, leaving a slightly wet mixture, like a glaze
- Divide the omelettes into 4 serving plates, top each halves with 1/4 of the filling; fold into half to enclose the filling
- Drizzle with a drops of dark soy sauce if desired and sprinkle with green onions; serve immediately
OMELET WITH CHEESE SAUCE
If you're looking to bring a little variety to breakfast, try this effortless egg dish from Joan Enerson. "The cheesy sauce is easy to make, and the green chiles really jazz up the omelet," she writes from Waupaca, Wisconsin.
Provided by Taste of Home
Time 15m
Yield 3 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, cook soup and cream over low heat until warm, stirring occasionally. In a small bowl, beat the eggs, salt and pepper; stir in chilies. Melt butter in a 10-in. skillet over medium heat; add egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath., When eggs are completely set, remove from the heat. Fold omelet in half; cut into three wedges. Serve with the cheese sauce. Refrigerate any leftover sauce.
Nutrition Facts : Calories 311 calories, Fat 24g fat (11g saturated fat), Cholesterol 468mg cholesterol, Sodium 1379mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.
CHINESE OMELET WITH STIR-FRIED VEGETABLES IN SPICY SAUCE
Provided by Marialisa Calta
Categories appetizer
Time 15m
Yield Six servings
Number Of Ingredients 18
Steps:
- In a small mixing bowl, combine the ingredients for the spicy sauce except the corn (or safflower) oil, scallions, ginger root, and garlic. Heat the corn oil in a saute pan or wok. Add the scallions, ginger root and garlic and stir-fry over high heat, about 15 seconds, until fragrant. Add the combined sauce mixture and stir until thickened. Keep warm until ready to serve.
- To make the omelet, in a saute pan or wok, heat 1 tablespoon of the corn (or safflower) oil until hot. Add the bell pepper and snow peas and toss lightly over high heat, about 30 seconds, adding some rice wine or sake if the mixture is very dry. Add the bean sprouts and toss briefly, about 10 seconds. Remove the mixture and let cool slightly, then fold into the beaten eggs.
- Heat a large, well-seasoned omelet pan or wok and add the remaining 2 tablespoons of the corn oil. Heat until very hot. Add the eggmixture and let it set at the bottom while twirling the pan. When a thin crust begins to form, cover and reduce the heat to low. Cook for about 5 to 7 minutes, or until the omelet is puffed and lightly golden on the bottom. Using a spatula, carefully turn it over and cook until lightly golden and cooked through. (The omelet can be done ahead of time and kept warm in a 200-degree preheated oven.) When ready to serve, cut the omelet into wedges, spoon the sauce over them and sprinkle with the scallion greens.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 3 grams, Sodium 367 milligrams, Sugar 6 grams, TransFat 0 grams
BASIC SPICY TOMATO SAUCE
This sauce can be used for spaghetti, ravioli, chicken Parmesan, or anything Italian! It's very quick and very easy! Anything from seasoning to spices can be adjusted without compromising the basic flavor of the sauce. Sometimes we add bell peppers or tomatoes with green chiles. Add anything you like.
Provided by SUNNILOVE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic and cook and stir another 2 to 3 minutes. Stir in the tomatoes, red pepper flakes, and Italian seasoning. Season with salt. Cook until completely heated, another 2 to 3 minutes.
Nutrition Facts : Calories 100.7 calories, Carbohydrate 13.6 g, Fat 5.1 g, Fiber 3.5 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 174.3 mg, Sugar 1.3 g
SPICY EDAMAME
A unique twist to traditional edamame. We had this at a restaurant and found oyster sauce is the key to this dish!
Provided by BandC
Categories Side Dish
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Heat a saute pan over high heat. Add edamame, sesame oil, vinegar, oyster sauce, sriracha sauce, and sesame seeds. Cook, stirring frequently, until sauce coats all pods evenly, 3 to 5 minutes. Let cool for 5 minutes. Sprinkle with red pepper flakes before serving.
Nutrition Facts : Calories 364.9 calories, Carbohydrate 18.3 g, Fat 25.6 g, Fiber 6.9 g, Protein 19.3 g, SaturatedFat 3.4 g, Sodium 449.5 mg, Sugar 0.1 g
HOT 'N' SPICY OMELET
Red pepper flakes add plenty of fiery zip to this omelet from Dixie Terry of Goreville, Illinois. "It's a favorite at our house - for breakfast, brunch or supper - with sausage or bacon, home fries and hot biscuits," she shares.
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, melt butter and oil over medium-high heat. Whisk the eggs, water, garlic, salt and pepper. Add 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; fold in half. Invert omelet onto a plate to serve. Sprinkle with red pepper flakes.
Nutrition Facts : Calories 209 calories, Fat 16g fat (5g saturated fat), Cholesterol 433mg cholesterol, Sodium 451mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 13g protein.
SPICY YUBA 'OMELET'
Provided by Daniel Patterson
Categories breakfast, main course
Time 30m
Yield Makes finger food for 6 to 8
Number Of Ingredients 6
Steps:
- In a large, shallow baking dish or rimmed plate, combine the soy sauce, mirin, sugar and 1/4 cup water. Mix well and set aside.
- Spread one sheet of yuba on a work surface and draw a squiggle of chili paste horizontally across the middle. Fold the bottom third up over the middle third, then fold the top third down, as if folding a letter. Press the top down firmly. Set aside and repeat with another sheet.
- Spread out the last sheet, add chili paste and place the two folded sheets of yuba in the center, one on top of the other. Fold the bottom of the last sheet over the middle and the top over that to enclose the first two sheets. Press the package firmly, then place in the baking dish with the soy-sauce mixture. Allow to sit for 5 minutes, then turn and repeat.
- Remove the yuba and drain the liquid, pressing gently to expel any excess. Place between two paper towels and press out any remaining moisture.
- Set a large cast-iron skillet or other wide, heavy pan over medium heat and add the vegetable oil. When the oil is hot, add the yuba (if it is too large, cut in half and cook in two pieces). Cook for about 1 minute, pressing gently with a spatula to keep the yuba in contact with the pan. Flip and cook for 1 minute, then repeat until both sides are browned and crisp. Transfer to paper towels and cut into pieces. Place on a serving plate and, if desired, dot with additional chili paste.
SPICY BAKED OMELET
I wanted something a little different for breakfast this morning and I came up with this one. It's fast and easy and requires no overnight refrigeration time. We really enjoyed the spicy taste the Rotel added.
Provided by Nimz_
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Spray an 8 1/2 x 8 1/2 in baking dish with Pam.
- Beat the eggs with the salt and pepper until foamy.
- Mix in the cubed ham, Rotel and cheese and mix well.
- Bake in the oven for 25-30 minutes or until the eggs are set (every oven is different).
- Turn the oven off and let it sit another 5-10 minutes.
- Delicious and easy.
SPICY CREAMY TOMATO SAUCE
A spicy, creamy tomato sauce with chili, basil, and mascarpone cheese.
Provided by ANGIBEAN
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a skillet over medium heat, and cook and stir the onion until translucent and soft, about 5 minutes. Add the garlic, and cook and stir for 1 more minute. Stir in the tomatoes, balsamic vinegar, and sugar, and cook over medium heat for 10 minutes, stirring occasionally. Stir in the basil, red chile pepper, salt, and black pepper, and cook for 10 minutes more. Remove from heat, and stir in the mascarpone cheese.
Nutrition Facts : Calories 286.6 calories, Carbohydrate 12.6 g, Cholesterol 46.7 mg, Fat 24.2 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 10.3 g, Sodium 480.1 mg, Sugar 8.3 g
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