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.
AVOCADO AND GOAT CHEESE OMELET
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- In large skillet over medium heat, heat 1 teaspoon of oil. Add peppers; cook and stir until just tender, about 4 minutes; set aside. In a bowl, combine 2 eggs, 2 tablespoons milk and 1/8 teaspoon each of salt and pepper; beat until frothy. Heat 1 teaspoon oil in a medium skillet over medium heat. Add egg mixture; cook, lifting edges to allow mixture to flow under cooked portion until surface looks set and center is firm. On one half of the omelet, arrange 1/4 of the peppers, goat cheese and avocado. Fold uncovered half of omelet over filling; slide onto serving plate. Repeat with remaining ingredients.
GOAT'S CHEESE & CHORIZO OMELETTE
A quick and tasty supper for one
Provided by Good Food team
Categories Brunch, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 10m
Number Of Ingredients 6
Steps:
- Beat the eggs in a bowl, then stir in most of the chives and season. Heat the oil in a frying pan, then fry the chorizo and chilli for 3 mins or until crisp. Tip into a bowl and mix with the cheese.
- Put the pan back on the heat, pour in the eggs and cook for 1 min or until set to your liking, swirling the eggs with a fork a few times as they start to set. Spoon the cheese mix over one half of the omelette, top with the remaining chives, then flip the other side over the filling. Leave for 30 secs more until the cheese starts to melt at the edges. Serve straightaway.
Nutrition Facts : Calories 309 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 22 grams protein, Sodium 0.98 milligram of sodium
CHORIZO, POTATO AND GREEN CHILE OMELET
Provided by Food Network
Time 50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- 1. HEAT oven to 350 degrees F.
- 2. COOK chorizo and onions in medium ovenproof skillet on medium heat 8 min. or until chorizo is done, stirring frequently. Add potatoes and chiles; cook 2 min., stirring occasionally.
- 3. Remove from heat. Stir in 1/2 cup cheese; spread to form even layer in skillet.
- 4. WHISK eggs and sour cream until well blended; pour over chorizo mixture. Top with remaining cheese.
- 5. BAKE 25 min. or until center is set. Serve topped with salsa.
- If you don't have an ovenproof skillet, wrap the handle of your regular skillet with several layers of foil before placing in oven. Remember that all parts of the skillet will be hot when removing it from the oven.
- Nutrition Information Per Serving: 330 calories, 22g total fat, 11g saturated fat, 160mg cholesterol, 730mg sodium, 15g carbohydrate, 1g dietary fiber, 2g sugars, 19g protein, 10%DV vitamin A, 10%DV vitamin C, 25%DV calcium, 6%DV iron.
CHORIZO, POTATO & CHEESE OMELETTE
Whisk up your eggs with Spanish sausage and potato to make a decadent omelette lunch for one
Provided by Good Food team
Categories Lunch, Main course
Time 28m
Number Of Ingredients 6
Steps:
- Cook the potato in boiling water for 8-10 mins or until tender. Drain and allow to steam-dry. Heat oil in an omelette pan, add chorizo and cook for 2 mins. Add the potato and cook for a further 5 mins until the potato starts to crisp. Spoon pan contents out, wipe pan and cook a 2 or 3-egg omelette in the same pan. When almost cooked, scatter with the chorizo and potato, parsley and cheese. Fold the omelette in the pan and cook for 1 min more to melt the cheese.
Nutrition Facts : Calories 602 calories, Fat 44 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 1.8 milligram of sodium
VEGGIE OMELET WITH GOAT CHEESE
My family eats a lot of vegetables so I'll set some aside at dinner to use in an omelet the next day. This cuts prep time in half! I like the versatility of this recipe because it can be made with whatever veggies and cheeses you have. -Lynne Keast, Monte Sereno, California
Provided by Taste of Home
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk eggs, milk, salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add zucchini, mushrooms and green pepper; cook and stir 3-5 minutes or until tender., Add spinach, green onions and garlic; cook and stir 1-2 minutes longer or until spinach is wilted and garlic is tender. Transfer vegetable mixture to a small bowl. In same pan, heat remaining oil. Pour in egg mixture. Mixture should set immediately at edge., As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetable mixture on one side; sprinkle with cheese. Fold omelet in half; cut in half and slide onto plates. Sprinkle with additional green onions.
Nutrition Facts : Calories 316 calories, Fat 23g fat (7g saturated fat), Cholesterol 393mg cholesterol, Sodium 539mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.
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- Heat a 10-inch nonstick skillet over medium heat, about 3 minutes. Brush it with olive oil. Add the onions and cook, stirring occasionally, until golden, about 5 minutes. Add the chorizo and cook, stirring occasionally, 1 more minute.
- Pour the eggs on top and gently stir, using a heat-resistant spatula, to distribute the onions and chorizo evenly. Cook 2-3 minutes, until the bottom is starting to set. Gently lift the omelet's edges and allow uncooked egg from the top to slide under, where it will cook faster.
- When the bottom is set, use two wide spatulas to flip the omelet. Or use the technuque I show in the video below to flip it.
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- Beat together eggs and milk. Melt 1 tsp of butter in a medium skillet. When the butter is hot add half of the egg. Let cook for about 3 minutes or until the edges begin to set.
- Sprinkle half of the chorizo, pepper, and onion over the egg. Continue to cook until the egg is set and the top is dry. Sprinkle half the cheese down the middle of the egg.
- Fold one side in over the cheese, then fold the other side over (like folding a letter). Remove from pan and place on a plate - the heat from the egg will melt the cheese and prevent the egg from overcooking.
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