OMELET FOR TWO
Steps:
- Preheat the oven to 350 degrees F.
- Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds.
- Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.
EASY EGG WHITE OMELET
This is my go-to breakfast every morning. Fast, easy, foolproof, customizable, and packed with protein, all for fewer calories than your average fast-food breakfast sandwich.
Provided by DONNA
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Spray a 9x5-inch glass or microwave-safe loaf pan with cooking spray; sprinkle the onion, green bell pepper, and mushrooms into the pan, and toss lightly with a fork just to mix. Season with salt and black pepper, and pour in the egg whites.
- Cook in a microwave oven on High setting for 3 minutes. Remove and stir the cooked egg white from the side of the pan into the rest of the ingredients; cook for 3 more minutes on High. If the omelet is still a little runny on top, slice it into chunks and turn them over in the loaf pan; microwave for 30 more seconds on High. Adjust salt and pepper, and serve.
Nutrition Facts : Calories 127.7 calories, Carbohydrate 0.8 g, Fat 0.1 g, Fiber 0.2 g, Protein 24.9 g, Sodium 370.9 mg, Sugar 0.4 g
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
OMELET FOR TWO
Steps:
- In a large saucepan, saute mushrooms in 1 tablespoon butter. Remove mushrooms and keep warm. In the same pan, cook sausage until no longer pink; drain. Add remaining butter. Stir in flour until blended. Gradually add milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in sour cream and mushrooms; set aside and keep warm. , In a bowl, beat eggs, milk, salt and pepper. In a skillet, melt butter. Pour egg mixture into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are completely set. Transfer to a serving plate. Spoon sausage mixture over one side of the omelet; fold in half.
Nutrition Facts : Calories 641 calories, Fat 55g fat (29g saturated fat), Cholesterol 555mg cholesterol, Sodium 1388mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 22g protein.
EGG WHITE OMELET FOR TWO
Another quick and easy breakfast! Vegetables may be prepared the night before and then warmed in the microwave before adding to omelet.
Provided by Aroostook
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl combine egg whites and egg.
- Add water and mix well.
- Season with salt and pepper.
- In a small bowl combine melted margarine and oil.
- Place half in a skillet and saute thinly sliced vegetables until tender.
- In another skillet, heat the remaining oil/margarine mixture.
- When hot and bubbly add the egg mixture and reduce the heat to medium.
- Push the cooked portion to the center and cook until set.
- Place the vegetables on top, add grated cheese, and carefully fold on top.
- Garnish with sliced tomato.
Nutrition Facts : Calories 227.9, Fat 20.7, SaturatedFat 3.6, Cholesterol 105.8, Sodium 514.8, Carbohydrate 3.5, Fiber 0.6, Sugar 1.7, Protein 7.2
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- Melt butter in 8-inch skillet until sizzling; add bell peppers and onions. Cook over medium heat, stirring occasionally, 3-4 minutes or until vegetables are crisply tender. Remove vegetables from pan; drain well. Set aside.
- Pour liquid egg whites into same pan. Cook over medium-low heat, lifting edge of egg whites and pulling them toward center while lifting pan to allow uncooked egg to cover pan. Repeat as needed 1-2 minutes or until egg white mixture is set.
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- Using a spatula, fold the green onions and tomatoes into the egg whites. You can also scatter the vegetables on top of the eggs after you pour them into the skillet, as shown in the video. But I prefer the method of stirring them into the eggs before you pour them into the skillet.
- Lightly spray the skillet with olive oil spray, then pour the egg whites in and start cooking them, tilting the skillet to spread them evenly.
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