THREE-EGG OMELET
Steps:
- Lay the zucchini, carrot and radish out on a rimmed baking sheet, cover with the onions, sprinkle with the zest and juice and black pepper, and drizzle with olive oil. Let marinate at room temperature for 2 hours.
- Crack the eggs into a medium glass bowl, and beat them until they turn pale yellow. Heat a heavy-bottomed nonstick saute pan over medium-low heat; add the butter, and let it melt. Sprinkle the eggs with some salt and white pepper, then grab your whisk and whisk like crazy. When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Let the eggs cook for up to a minute-don't stir!-or until the bottom starts to set.
- With a heat-resistant rubber spatula, gently push 1 edge of the eggs into the center of the pan while tilting the pan to allow the still-liquid eggs to flow in underneath. Repeat with the other edges until there's no liquid left. Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
- Gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left. With your spatula, lift 1 edge of the egg and fold it across and over, so the edges line up; don't overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don't let it get brown.
- Gently transfer the finished omelet to a plate. Serve with the marinated vegetables, and top with pickled vegetables.
THREE EGG OMELETTE
Even if you know how to make an omelet with your eyes closed, try this! Tell me if it helps you refine your technique or if it is something you would also like to recommend to fledgling cooks out there. It is the classic omelet I learned early on, although organic was not a demand for me then as it is now.
Provided by PalatablePastime
Categories Breakfast
Time 10m
Yield 1 omelet, 1 serving(s)
Number Of Ingredients 10
Steps:
- Let the rooms come to room temperature. This is important to achieve the consistency of an egg crepe. Add a splash of milk or cream.
- When they have warmed, whisk briskly with a grinder handle motion (a cook whips air into the eggs to give them fluffiness- no magic powder or secret spell).
- Place butter into a large, nonstick skillet, over med-high heat. Heat until butter melts, using your egg turner to spread the butter over the pan.
- Add the eggs, and season with sea salt and black pepper. If using herbs, add them now.
- As the eggs start to cook, they will start to cling to the pan. As they do this, pick up the pan and swirl them around to help them evenly set. Use your egg turner to sort of bump down the edges of the omelet on the pan sides, where the eggs stick to the pan.
- Swirl the eggs until they are almost set/dry, with no runny areas of egg white, then sprinkle with cheeses. If adding other ingredients, add them now.
- Fold over one third of omelet onto center, top with other side. Allow ingredients to get hot inside, then turn out onto a warm plate, then flip over seam side down.
- If you prefer, just fold the omelet in half and turn out onto plate, in a half moon shape.
- Your omelet, if cooked right, should not have runny egg white inside, and the exterior should be a light golden brown, not just ordinary egg-yellow.
- Sprinkle with paprika or a douse of Tabasco sauce, if you like. If you use ketchup, don't tell me about it. *laughs*.
Nutrition Facts : Calories 454, Fat 36.3, SaturatedFat 18.6, Cholesterol 622.5, Sodium 1086.6, Carbohydrate 3.9, Fiber 0.4, Sugar 1.3, Protein 27.1
THREE EGG OMELET
These big, easy omelets satisfy everyone! Lots of meats, vegetables, and cheese to choose from - and they're HUGE!
Provided by BECKY M.
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Spray or lightly grease a large skillet and heat over medium heat.
- Crack 3 eggs into a glass measuring cup and beat with a fork or whisk until scrambled. Pour eggs into heated skillet, swirling the pan to coat the bottom. Cover and let cook until eggs are firm, about 2 minutes.
- Top with 1/4 each of the chopped ham, turkey, green onions, tomato, parsley, green bell pepper, and Cheddar cheese. Fold egg in half over fillings, and serve warm. Repeat with remaining ingredients for 4 omelets.
Nutrition Facts : Calories 539.2 calories, Carbohydrate 4.3 g, Cholesterol 644.7 mg, Fat 38.6 g, Fiber 0.8 g, Protein 43.5 g, SaturatedFat 18.2 g, Sodium 851.7 mg, Sugar 2.3 g
VERENIKA
Cheese-filled dumplings served with ham and cream gravy.
Provided by Cindy Droke
Categories Main Dish Recipes Dumpling Recipes
Time 1h30m
Yield 30
Number Of Ingredients 16
Steps:
- In a blender, combine cottage cheese, 2 eggs and ground black pepper to taste. Cover and blend until smooth, or beat with an electric mixer until smooth; Set aside.
- In a large bowl, stir together flour, milk powder, baking powder and 1/2 teaspoon salt. In a small bowl, beat together 2 eggs, water and oil; combine with flour mixture.
- On a floured surface, knead dough about 10 times or until smooth. Divide dough in half and roll out each portion to a 1/8 inch thickness. Using a 4 inch round cutter, cut out rounds of dough.
- Place 1 tablespoon of filling in the center of each circle. Moisten the edge and fold over to form a half moon shape; pinch to seal.
- Bring a large pot of water to a boil. Add half of the dumplings and cook for 8 to 10 minutes or until tender; remove with a slotted spoon and drain. Repeat with remaining dumplings.
- While the dumplings are cooking, prepare the gravy. In a medium saucepan, melt the butter over medium-low heat. Stir in ham, and cook until ham is light brown. Add 3 tablespoons flour, 1/2 teaspoon salt, and 1/8 teaspoon ground black pepper. Stir. Pour in milk all at once, stirring constantly; cook and stir until thick and bubbly. Serve over the dumplings.
Nutrition Facts : Calories 126.6 calories, Carbohydrate 14.9 g, Cholesterol 35.1 mg, Fat 4.2 g, Fiber 0.5 g, Protein 6.8 g, SaturatedFat 2 g, Sodium 254.4 mg, Sugar 1.8 g
TOM'S VEGGIE STUFFED 3-EGG OMELET
Candy really wanted a veggie omelet this morning so Tom came to the rescue. This was WAY too good not to share!
Provided by CandyTX
Categories Breakfast
Time 30m
Yield 1 omelet
Number Of Ingredients 10
Steps:
- Filling:.
- In a medium frying pan, add tomatoes, onion, mushrooms, 1 teaspoon garlic powder, and 1/2 teaspoon of paprika.
- Saute over medium heat until the onions are translucent.
- Keep hot till eggs are ready.
- Omelet:.
- Mix eggs, salt, onion powder, and 1/2 teaspoon garlic powder in bowl.
- Heat a well oiled frying pan over medium heat for 2 minutes.
- Pour mixture into pan.
- Move pan to shape mixture into an even circle.
- If an large bubbles should appear while there is still liquid mixture, pop bubble using knife.
- Once cooked approximately 1/2 way through, flip eggs using large spatula.
- Immediately add 1/2 cup of cheddar cheese, spread evenly.
- When cheese starts to melt, use spatula to slide eggs to a plate.
- Stack filling mixture on 1/2 of the circle of eggs while filling is hot.
- Using spatula, carefully close the omelet, hold closed till the filling melts the cheese.
- Top with salsa, if desired.
- Note: I used recipe # 159906 for the salsa on top -- YUMMY!
VERONICA'S 3-EGG OMELET W/BEACHGIRLS CUCUMBER DIP
DH gives this omelet 4 stars (out of 5). He said it was very tasty and is a keeper for weekend breakfasts. We always have greek omelets when we go out for breakfast so I decided to try and recreate in my own kitchen.
Provided by Trixyinaz
Categories One Dish Meal
Time 30m
Yield 1 omelet, 1 serving(s)
Number Of Ingredients 12
Steps:
- In a small mixing bowl, combine eggs, milk and seasoning.
- Whip well until foamy.
- In a skillet, heat the buter, add the gyro meat and onions.
- Saute until the onions are tender and meat is heated through.
- Add the eggs and cook until firm enough to turn over.
- Flip over, sprinkle Feta Cheese (reserving 1 tsp) and tomatoes on top and cook for 1-1/2 to 2 minutes.
- (cover so that the cheese melts slightly).
- Fold in half and place on serving plate.
- Top with 1/8 cup of BeachGirls cucumber dip, recipe#54096 and the 1 tsp crumbled feta cheese.
- Serve at once.
Nutrition Facts : Calories 408.6, Fat 29.8, SaturatedFat 14.6, Cholesterol 687.4, Sodium 685.8, Carbohydrate 8.6, Fiber 0.6, Sugar 4.6, Protein 25.7
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