HUEVOS CON SETAS (WILD MUSHROOM OMELET)
Provided by Food Network
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine the parsley, epazote, tomato and 1/8 cup olive oil to make a salsa. Set aside.
- Heat the remaining olive oil and butter in a non stick omelet pan. Add the garlic, mushrooms and thyme and saute over medium heat until soft. If they give off juice, turn up the heat until it boils away.
- Preheat the broiler. Beat the eggs, milk and salt and pepper together in a small bowl. When the mushrooms are done, pour the egg mixture into the pan. Stir until it starts to scramble; stop and push down the sides with a spatula so uncooked egg hits the pan's surface. When the eggs begin to set, remove the pan from stove and place under the broiler until eggs are no longer runny. (If your pan isn't entirely heatproof, cover the handle with aluminum foil.) Remove the pan from broiler and slide the omelet onto a plate, folding it in half as you go.
- Cut in two and top each half with a spoonful of the salsa.
ISAAC HAYES' ORGANIC VEGETABLE OMELET
Provided by Food Network
Time 25m
Number Of Ingredients 16
Steps:
- In a medium sized non-stick skillet over medium heat, melt 1 tablespoon of butter. Saute vegetables. Add spices, Add already cooked bacon. In a small bowl, beat eggs together with milk. Pour over vegetable-bacon mixture. Let cook undisturbed for 5 seconds. Next add cheese. Push egg mixture to the center of the pan. Tilt pan to allow the uncooked eggs to run the edge of pan. Flip omelet, and let cook for 2 minutes. Divide in half and serve immediately. Isaac likes to garnish his plate with fresh organic peaches. His secret ingredient is a drizzle of maple syrup which he says adds sweetness to the eggs.
- If you prefer a low-fat, low-cholesterol variety eliminate the egg yolks. Be sure to add herbs and seasonings to the egg whites to enhance flavor.
FRESH START POWER OMELETTE
Copied this from the Florida's Natural Orange Juice website. This recipe was featured recently in one of their e-mail newsletters. Copied it to 'Zaar to share and for safekeeping. I did have to reword the original recipe a bit in order to conform to 'Zaar, however, it's pretty much the same as on the originating website. The Florida's Natural website describes this recipe: "Here's a healthy omelet recipe to start your day right." I have not tried this yet, but it sounds delicious and healthy. Prep and cook times are a guess, but the website indicated this recipe serves 2. If you get to try it, please let me know how it turns out.
Provided by blancpage
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cook turkey bacon in skillet; add spinach and red bell pepper and sauté for one minute.
- Combine eggs and orange juice, mix until smooth, and then add to skillet.
- Cover and cook on low until omelet is firm.
- Sprinkle cheese on omelet, gently fold omelet in half, and cook for an additional 30 seconds to melt cheese. Serves two.
- To maximize the brainpower value of this omelet, serve it with a piece of whole-wheat toast with raspberry jam and a glass of Florida's Natural Brand Premium Orange Juice.
Nutrition Facts : Calories 218.9, Fat 13.9, SaturatedFat 4.5, Cholesterol 438.6, Sodium 400.1, Carbohydrate 4.1, Fiber 0.5, Sugar 3.1, Protein 18.5
EARLY-RISER OVEN OMELET
Everyone will rush to the table when you serve this big fluffy omelet. Packed with tomato, broccoli, ham and cheese, it makes a hearty brunch dish that easily serves a bunch. -Wendy Fawcett, Gillam, Manitoba
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a bowl, beat the egg whites, eggs, milk, seasoned salt and pepper. Pour into a greased 10-in. cast-iron or other ovenproof skillet. Sprinkle with the ham, broccoli, cheese, tomato and onion. Bake, uncovered, at 350° until eggs are almost set, 30-35 minutes. Broil 4-6 in. from the heat until the eggs are set and top is lightly browned, 1-2 minutes.
Nutrition Facts : Calories 216 calories, Fat 10g fat (4g saturated fat), Cholesterol 183mg cholesterol, Sodium 805mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
FRESH HERBS OMELET
This is called a "fines herbes" omelet in France, and usually contains finely minced parsley and chives, sometimes tarragon or chervil as well. The herbs should be sweet ones rather than bitter or sharp; basil, mint, and dill would also work. This is a classic French rolled omelet, served hot, right out of the pan, an utterly satisfying quick meal. The classic French omelet is made with butter, but in the Mediterranean a healthier version is made with olive oil. Use a nonstick pan for this.
Provided by Martha Rose Shulman
Time 10m
Yield 2 rolled omelets, serving 2
Number Of Ingredients 5
Steps:
- Break 2 eggs into a bowl and beat with a fork or a whisk until frothy. Add salt and freshly ground pepper to taste (about 1/8 teaspoon salt), and 2 teaspoons milk. Whisk half the herbs into the eggs and mix well.
- Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons of the olive oil. When the oil feels hot when you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. As soon as the eggs are set on the bottom, jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Tilt the pan and roll out onto a plate. Repeat with the remaining eggs and herbs, and serve.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 20 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 5 grams, Sodium 326 milligrams, Sugar 1 gram, TransFat 0 grams
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.
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