Boozy Onion Omelette Recipes

Steps:

• Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
• While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper.
• Shred the cheese into a small bowl and set it aside.
• Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them.
• Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
• Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Arrange bacon on a baking sheet.
• Bake in the preheated oven until just crisped, 10 to 12 minutes.
• Beat eggs and water together in a bowl.
• Let the bacon cool on paper towels, about 5 minutes. Break into small pieces.
• Spray a 10-inch non-stick skillet with cooking spray. Melt butter over medium heat until foaming, about 2 minutes. Add onion once butter is no longer foaming. Cook and stir until tender but not browned, 4 to 5 minutes.
• Increase heat to medium-high. Pour eggs into the skillet and cook until mostly set, about 2 minutes. Lift the omelet with a spatula as the center rises; tilt the skillet so that uncooked eggs run to the center of the pan. Cook until set, 2 to 4 minutes. Sprinkle bacon pieces onto the omelet and fold in half using the spatula.

Steps:

• Add salt, pepper. Chinese wine/ brandy and soy sauce to the eggs. Mix.
• Lightly coat a non-stick frying pan with oil. Heat.
• Stir-fry onion slices until translucent and fragrant.
• Add in egg mixture and leave to set.
• Flip over to cook the other side.
• Serve hot when omelette is cooked to a golden brown on both sides.

Steps:

• Mix the eggs and egg whites with some seasoning and set aside. Heat the oil in a medium non-stick frying pan and cook the pepper for 3-4 mins. Throw in the white parts of the spring onions and cook for 1 min more. Pour in the eggs and cook over a medium heat until almost completely set.
• Sprinkle on the ham and cheese and continue cooking until just set in the centre, or flash it under a hot grill if you like it more well done. Serve straight from the pan with the green part of the spring onion sprinkled on top, the chopped tomato and some wholemeal toast.

Steps:

• In a 10-inch ovenproof skillet heat oil over medium heat.
• Add red onion, shallots (if desired, and sugar. Cook for 12 to 15 minutes or until tender and golden, stirring often.
• Remove 1/4 cup cooked onion mixture and set aside.
• Stir green onion, mustard, and thyme into skillet.
• In a bowl beat together eggs, water, salt, and pepper.
• Stir in 1/3 cup of the cheese.
• Pour into skillet.
• Bake in a 375°F for 15 minutes or until set.
• Top with remaining cheese and reserved onion mixture.
• Cut into wedges.
• Makes 6 main-dish servings.

Steps:

• Combine eggs, salt substitute, and minced onion.
• Heat olive oil in a medium skillet over medium heat.
• Add egg mixture and tilt pan to distribute evenly in pan.
• Cook over medium heat until set.
• Sprinkle cheese over half of cooked egg; fold other half of egg over cheese.