CHORIZO SALSA OMELET
Steps:
- In a small nonstick skillet, melt butter over medium-high heat. Whisk the eggs, water, 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, spoon chorizo and salsa on one side; fold other side over filling. Slide omelet onto a plate.
Nutrition Facts : Calories 588 calories, Fat 48g fat (19g saturated fat), Cholesterol 727mg cholesterol, Sodium 1568mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 34g protein.
FRESH CORN OMELET
Steps:
- In a small bowl, whisk eggs, water, salt and pepper until blended. In a large nonstick skillet, heat 2 teaspoons butter over medium heat. Add corn; cook and stir 1-2 minutes or until tender. Remove from pan., In same pan, heat 1 tablespoon butter over medium-high heat. Pour in half of the egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon half of the corn on one side; sprinkle with 1/4 cup cheese. Fold omelet in half. Cut in half; slide each half onto a plate., Repeat with remaining butter, egg mixture and filling. Serve with salsa.
Nutrition Facts : Calories 336 calories, Fat 25g fat (12g saturated fat), Cholesterol 500mg cholesterol, Sodium 482mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.
FRESH SALSA OMELET
I made these omelets for Father's Day brunch and everyone said they were great. I don't usually make salsa from scratch but after tasting this one, I will continue to do so, unless I really need a lot! If you don't have time to make fresh salsa for this recipe, substitute 2 cups of your favourite store-bought brand.
Provided by Irmgard
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To make the salsa, combine all of the ingredients in a bowl and set aside.
- To make the omelets, whisk together the eggs, 2 tablespoons water, salt and pepper just until blended but not frothy.
- In a 8" nonstick skillet, melt 1 teaspoons of the butter over medium heat.
- Pour one-quarter of the egg mixture into the skillet.
- Cook until almost set, gently lifting the edge with the spatula to allow any uncooked eggs to flow underneath, about 3 minutes.
- Spoon 1/3 cup of the salsa onto half of the omelet, then sprinkle 2 tablespoons of the cheese over the salsa.
- Fold the uncovered half over the top.
- Cook for 2 minutes.
- Slide onto a plate.
- Repeat with the remaining ingredients.
- Serve with the remaining salsa.
Nutrition Facts : Calories 285.1, Fat 22, SaturatedFat 9, Cholesterol 447.9, Sodium 442.3, Carbohydrate 4.9, Fiber 1, Sugar 3, Protein 16.8
BACON, AVOCADO, AND CHEESE OMELETS WITH TOMATO SALSA
Categories Cheese Egg Breakfast Brunch Quick & Easy Bacon Avocado Summer Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 11
Steps:
- In a small bowl stir together the tomato, the onion, the jalapeño, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste.
- In a 8-inch skillet, preferably non-stick, heat 1/2 tablespoon of the butter over moderately high heat until the foam subsides, pour in half the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2-inch pieces, and half the Monterey Jack and cook the omelet for 1 minute, or until it is set. Fold the omelet over the filing, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa.
AVOCADO, SALSA, AND CILANTRO OMELET
Instead of using cheese, this huevos rancheros-inspired omelet is stuffed with creamy avocado, a spoonful of salsa, and plenty of cilantro.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield 1 omelet
Number Of Ingredients 6
Steps:
- Using a fork (for good control), beat eggs with 1 teaspoon water until yolks and whites are completely combined and no streaks remain. The water helps incorporate them and steams while the omelet cooks, which puffs it up. Season with 1/8 teaspoon kosher salt and a few cracks of pepper.
- Heat butter in an 8-inch nonstick skillet over medium-high until foaming; swirl to coat. When foam subsides, pour eggs into center of skillet. Let stand 10 seconds. Stir eggs with a rubber spatula in a circular motion with one hand while shaking skillet with the other, about 15 seconds. Reduce heat to medium. Working your way around skillet, gather outer set eggs toward center, then tip skillet so runny eggs move to outside edges, about 1 minute. Lightly spread any remaining runny eggs evenly over top and cook until creamy but no longer wet.
- Lightly press 6 thin slices of avocado into far side of omelet (this prevents them from sliding around), and add 1 tablespoon each chunky red salsa and chopped fresh cilantro leaves before folding. Remove from heat. Tip pan away from you; gently slide spatula under near side of omelet and fold up and over avocado, cilantro and salsa. Slide onto a warm plate. Top with additional chopped cilantro leaves, if desired, and serve.
BAKED HERB OMELET WITH FRUIT SALSA
Say good morning to someone special with this Italian-seasoned baked omelet. There's no stove-top fussing, and it features a fabulous fresh-fruit salsa.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h10m
Yield 6
Number Of Ingredients 16
Steps:
- In large glass or plastic bowl, mix all salsa ingredients. Refrigerate until serving time.
- Heat oven to 350°F. Grease 9-inch glass pie plate or spray with cooking spray. Sprinkle onion and cheese in pie plate. In blender, place all remaining omelet ingredients. Cover and blend on medium-high speed about 30 seconds or until smooth. Pour into pie plate.
- Bake uncovered about 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with salsa.
Nutrition Facts : Calories 225, Carbohydrate 32 g, Cholesterol 150 mg, Fat 1/2, Fiber 3 g, Protein 11 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 270 mg
FRESH TOMATO SALSA AND JACK CHEESE OMELET BURRITO
Fresh tomato salsa, a generous amount of jack cheese, and a three-egg omelet make a unique burrito.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1
Number Of Ingredients 8
Steps:
- Heat butter in a 10-inch nonstick skillet over medium heat.
- Whisk eggs, and season with a pinch of salt and pepper. Pour into pan; cook, whisking constantly and shaking pan vigorously until eggs begin to set but are still quite loose. Stop whisking; continue to cook until almost completely set, 1 to 1 1/2 minutes, depending on desired consistency. Sprinkle cheese over eggs; spoon salsa down center of eggs. Reduce heat; let stand until cheese is completely melted. Scatter cilantro over filling.
- Slide omelet out of pan, centering it over tortilla. Roll up tortilla, burrito style, and serve with avocado slices on the side.
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- Make the salsa: Preheat the oven to 400 degrees Fahrenheit. Line a small, rimmed baking pan with parchment paper for easy clean-up. Toss the cherry tomatoes with 1/2 teaspoon olive oil and a sprinkle of sea salt on the baking pan. Roast for 15 to 20 minutes, until the tomatoes are juicy and collapsing on themselves.
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- Make the omelet: In a bowl, whisk together the eggs, milk or water, sea salt, black pepper and a few dashes of hot sauce. You want the egg mixture to be super scrambled. Heat an 8-inch, well-seasoned cast iron skillet or non-stick skillet over medium-low heat. Once the pan is hot enough that a drop of water sizzles on contact, toss in the pat of butter and swirl the pan to coat. Pour in the egg mixture and let it set for about ten seconds. Use a heat-safe spatula to gently scoot the set eggs toward the middle of the pan, then tilt the pan so runny eggs take their place. Repeat this process until there is hardly any runny eggs to scoot around. Use your spatula to gently release the underside of the omelet from the pan. Tilt the pan a little forward and back to make sure it’s not stuck anywhere, then use a quick flick of the wrist to flip the omelet back into the pan. Let it set for a few seconds, then scoot it off the pan onto a plate.
- Immediately top 1/2 of the warm omelet with a sprinkle of cheese, followed by black beans, smashed tortilla chips, and more cheese, then gently fold the other half on top. Spoon a generous amount of salsa (warm the salsa first if necessary) over the middle of the omelet as shown. Serve immediately.
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