Spicy Omelette Recipes

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.

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.

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!

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.

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.

Steps:

• Heat the oil in frying pan (I use a non stick pan) and fry the onion, chilli, ginger, garlic until translucent.
• Add turmeric and saute for a minute more.
• Add the other spices and cook for a few minutes more stirring now and then.
• Take them off the flame.
• Beat the eggs lightly and add salt to taste.
• Now add the cooked mix to the eggs.
• Add the green leaves chopped, (cilantro and mint).
• Now add it back to the pan which will have some grease in it.
• Cook for a few minutes and then flip over after sprinkling some lemon drops on the first side.
• You can also place this under a grill to do the second side.
• This goes very well with chapatis/ rotis too.
• N.
• B.
• You can add mushrooms/ carrots/ spinach/ tomatoes to the mix while it is cooking.

Steps:

• Heat 1/3 tbls. of the oil in a medium saute pan; add the mushrooms and 1/8 teaspoons salt. Sear the mushrooms over high heat until golden, then add a few splashes of wine to the pan and cook for 1-2 minutes, until the pan is nearly dry. Move the mushrooms to a bowl and set aside.
• Heat the remaining 1/2 tbls. oil in the pan and add the onion; saute over medium heat until it begins to release its juices, 3-4 minutes, then add the celery, peppers, 1/4 teaspoons salt, 1/8 teaspoons cayenne, and the garlic. Saute for about 15 minutes, until the vegetables are tender. Combine the vegetables, mushrooms, basil, and thyme; add the salt and cayenne to taste.
• Season the eggs with 1/4 teaspoons salt and a few pinches of pepper; add the water and whisk. Melt the butter in an omelet pan if you have one, if not, use a nonstick skillet. When the butter is hot, add half the egg mixture. With a spatula, move the eggs toward the center of the pan as they begin to set on the edges. Tilt the pan so that the entire surface is covered again with wet eggs. As the eggs begin to set, place half the vegetable mixture in the center, then sprinkle with half the cheese. Gently fold the omelet over and turn it out onto a plate. Repeat with the second omelet. Enjoy!