PANCAKE BATTER OMELET
Steps:
- Whisk together the eggs, pancake batter, salt and pepper in a bowl. Melt the butter in a medium nonstick pan over low heat. Add the eggs and cook, stirring with a rubber spatula, until the eggs are mostly set, 3 to 4 minutes. Flip the omelet over itself and remove to a dish. Serve immediately.
HUEVOS CON CHORIZO
The name pretty much says it all: This is a simple breakfast dish of eggs scrambled with chorizo. As with most simple dishes, the quality of ingredients really matters, so try to find good -- in this case, fatty and spicy -- chorizo to carry the dish. The amount of fat it renders while frying will determine how much extra oil you'll need to add. Mexican chorizo is sold either loose or in links; if yours is the latter, remove it from the casing to fry.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the pico de gallo: Combine the tomatoes, jalapeno, onion, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
- For the eggs: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking up the meat into big chunks, until well-browned, about 4 minutes. If the mixture seems dry, add another tablespoon of oil. Add the onion and cook, stirring, until tender (reduce the heat if the onion browns too quickly), about 3 minutes. Turn the heat to medium-low.
- Beat the eggs in a bowl until frothy. Stir the butter into the skillet. When it has just melted, pour the eggs over the chorizo and stir constantly with a wooden spoon or rubber spatula until they are just set. Garnish with the reserved cilantro and serve with the tortillas, avocado and pico de gallo.
PETER RODENBURG OMELET
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place cabbage stalks, parsley stalks, chilli and soya sauce and allow to stand at least 1 hour. Place clarified butter into frypan and add the onions, toss lightly and add the cabbage, stir and cook 1 minute, add soya sauce mixture. Stir until soya sauce is well distributed. Add the shrimps. Stir lightly with a fork, cover saucepan tightly, remove from heat. Mix eggs with cream, season with garlic, salt and pepper. Heat an omelet pan and add the butter and sufficient eggs and cream to make one omelet. Stir well and when evenly cooked but still moist and runny on top, add one portion of the prepared filling. Turn omelet onto dish, place a small piece of butter on top and garnish with parsley. Continue until 4 omelets are made.
MUSHROOM OMELET WITH CHIVES
Mushrooms are the most versatile of ingredients, with a meaty texture and a rich, deep flavor ideal for vegetarian dishes. When raw, they're elegant and delicious; when cooked, they become substantial. They are as welcome in a classic French omelet as they are in an Asian stir-fry. Mushrooms also are a nutritional bargain. Two ounces of sliced white mushrooms - about a cup - contain only 15 calories, and they are among the best dietary sources of B vitamins. Best of all, there are just so many mushroom dishes to try. This savory omelet is great for dinner or for brunch. If I'm making it for two, I make one large omelet in a 10-inch pan. It's just as easy as making two individual omelets, and both servings are ready at the same time.
Provided by Martha Rose Shulman
Categories breakfast, easy, quick, main course, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Trim off the ends of the mushrooms, and cut into thick slices. Heat a large, heavy frying pan over medium-high heat, and add 1 tablespoon of the olive oil. Add the shallot, and cook, stirring, until it begins to soften, two or three minutes. Add the mushrooms, and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add salt to taste and the garlic, and cook, stirring often, until the mushrooms are tender, about five minutes. Stir in the parsley, season to taste with salt and pepper, and remove from the heat.
- If making individual omelets: Heat an 8-inch nonstick omelet pan over medium-high heat. Break 2 eggs into a bowl, and beat with a fork or a whisk until frothy. Add salt and freshly ground pepper to taste, and 2 teaspoons milk. Whisk in half the chives. Add 2 teaspoons of the olive oil to the pan. When the pan feels hot as you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Tilt the pan to distribute the eggs evenly over the surface. Tilt it slightly again, and gently shake with one hand while lifting up the edges of the omelet with the spatula in your other hand so as to let the eggs run underneath during the first few minutes of cooking. Spread half the mushrooms down the middle of the eggs. Top with half the cheese. As soon as the eggs are set on the bottom (the top will still be runny), jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Shake in the pan for another minute if you don't like the omelet soft on the inside; for a moist omelet, tilt the pan at once and roll out onto a plate. Keep warm in a low oven while you repeat with the remaining eggs and herbs, and serve.
- If making 1 large omelet, heat a 10-inch nonstick pan over medium-high heat. Beat all 4 eggs in a bowl with the milk, salt and pepper, and the chives. Heat the remaining tablespoon of olive oil in the pan, and follow the instructions for the 2-egg omelet, pouring all of the eggs into the pan. The eggs will take longer to set, and you may want to flip the omelet in the pan again after it's rolled, if the middle seems too runny. Roll the finished omelet onto a platter, or cut in half in the pan, and serve.
- Add 2 teaspoons of the olive oil to the pan. When the pan feels hot as you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Tilt the pan to distribute the eggs evenly over the surface. Tilt it slightly again, and gently shake with one hand while lifting up the edges of the omelet with the spatula in your other hand so as to let the eggs run underneath during the first few minutes of cooking.
- Spread half the mushrooms down the middle of the eggs. Top with half the cheese. As soon as the eggs are set on the bottom (the top will still be runny), jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Shake in the pan for another minute if you don't like the omelet soft on the inside; for a moist omelet, tilt the pan at once and roll out onto a plate. Keep warm in a low oven while you repeat with the remaining eggs and herbs, and serve.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 20 grams, Carbohydrate 10 grams, Fat 31 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 509 milligrams, Sugar 4 grams, TransFat 0 grams
MUSHROOM OMELET WITH BACON AND ONION HASH
Steps:
- Add olive oil to lightly coat a medium saute pan over medium-high heat. Add the garlic and swirl to release the aroma. Add the mushrooms and a pinch of salt and cook, stirring occasionally, until brown. Remove from the pan and set aside.
- Add the beaten egg mixture (be sure that the mixture is smooth¿no hunks of egg white). Tilt the pan to allow the uncooked egg mixture to run to the sides of the pan to create a wide, flat "scrambled egg." Swirl the pan around occasionally to loosen the eggs from the bottom of the pan.
- When the eggs are three-quarters of the way cooked through, sprinkle the middle third of the omelet with the mushrooms and goat cheese. Turn off the heat and sprinkle with the chives.
- Using the spatula, fold the left third of the omelet over the filling. Press gently to secure.
- Gently shake the pan to be sure that the omelet is loosened from the pan. Gently slide the right third of the omelet out onto a serving plate and flip the other two-thirds of the omelet on top. (The omelet should be folded like a letter.)
- Serve the omelet with the Potato Hash. Garnish with chives.
- Plunge the potatoes into boiling water, then immediately drain and place them in a bowl of ice water.
- To a medium cast-iron skillet, add the bacon. Turn the heat to medium-high and cook, stirring occasionally, until the bacon has rendered. Add the onion and cook over low heat, partially covered, until translucent. Add the potatoes and cook until browned and slightly crisp.
HUEVOS SONORA (MEXICAN OMELETTE)
Make and share this Huevos Sonora (Mexican Omelette) recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a pan.
- Pour the beaten eggs into it.
- Place the avocados and tomato over it.
- Fold over.
- Cook for a few minutes on low flame.
- Transfer to an oven-proof dish.
- Top with grated cheese.
- Grill in a pre-heated oven for 5 minutes or until the cheese melts.
- Serve hot for breakfast!
- Note: Grill with the oven door open.
Nutrition Facts : Calories 224.7, Fat 17.2, SaturatedFat 4.9, Cholesterol 324.7, Sodium 153.9, Carbohydrate 6.2, Fiber 3.7, Sugar 1.8, Protein 12.5
More about "huevos con setas wild mushroom omelet recipes"
WILD MUSHROOM OMELETTE RECIPE - I'D RATHER BE A CHEF
From idratherbeachef.com
HUEVOS CON SETAS - BIGOVEN
From bigoven.com
MUSHROOM OMELET RECIPE - TODAY
From today.com
SETAS HUEVO RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
HUEVOS CON SETAS (WILD MUSHROOM OMELET) – RECIPES NETWORK
From recipenet.org
ASTRAY RECIPES: HUEVOS CON SETAS
From astray.com
WILD MUSHROOM OMELET - {HUEVOS CON SETAS} RECIPE - COOKING …
From cookingindex.com
WILD MUSHROOM OMELET - (HUEVOS CON SETAS) - BIGOVEN
From bigoven.com
WWW.CRECIPE.COM
MUSHROOM OMELETTE RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
SAUTéED WILD MUSHROOMS WITH EGGS (SETAS CON HUEVOS) RECIPE | EAT …
From eatyourbooks.com
RECETAS DE OMELETTE CON HUEVOS (1938) - クックパッド
From cookpad.com
ASTRAY RECIPES: WILD MUSHROOM OMELET - (HUEVOS CON SETAS)
From astray.com
You'll also love