Leek And Pepper Omelette Recipes

LEEK 'N' BRIE OMELET

This super-simple omelet has an upscale feel and the fantastic taste will surely impress breakfast guests. The mildly garlicky flavor of leeks and buttery creaminess of Brie combine to make this an adult version of a cheese-and-onion omelet.

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 1 serving.

Number Of Ingredients 9

Leek 'n' Brie Omelet image

Steps:

In a small nonstick skillet, cook leek in oil over medium heat for 5 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the heat and set aside. , In the same skillet, melt butter over medium-high heat. In a small bowl, whisk the eggs, water, salt and pepper. Pour into 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 leek mixture over one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate.

Nutrition Facts : Calories 406 calories, Fat 30g fat (13g saturated fat), Cholesterol 474mg cholesterol, Sodium 694mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.

Ingredients

1 small leek (white portion only), chopped
1 teaspoon olive oil
1/4 teaspoon minced garlic
2 teaspoons butter
2 eggs
2 tablespoons water
1/8 teaspoon salt
1/8 teaspoon pepper
1 ounce Brie cheese, diced

OMELET

This recipe is for a basic French omelet with three eggs: enough for a hearty breakfast or brunch, or a light supper for one. The key to mastering this recipe is controlling the heat so the eggs do not brown, and whisking the eggs in the skillet so they set on the exterior but remain fluffy inside. A good nonstick or well-seasoned carbon-steel skillet is central to cooking the ideal omelet, which should be tender and slightly runny. Once you've got the technique down, you can play around with your seasonings, adding minced herbs, grated cheese, diced ham or sautéed vegetables. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories breakfast, quick, weekday, weeknight, main course

Time 5m

Yield 1 serving

Number Of Ingredients 5

Omelet image

Steps:

Crack eggs into a medium bowl. Add 1 tablespoon water, and salt and pepper. Whisk with a fork until egg whites are incorporated into yolks. Mix in herbs, if using.
Place a 8- to 9-inch skillet (preferably nonstick or seasoned carbon steel) over high heat. Melt butter until bubbling subsides.
Pour in egg mixture and reduce heat to medium. With the back of a fork or a heatproof rubber spatula, whisk eggs around skillet until the bottom begins to set. This takes only a few seconds. Add any fillings, if using.
Tilt skillet and either bang or flip egg over itself. Use fork or spatula if necessary to complete folding in half or thirds. Angle the skillet and a serving plate together, and flip omelet onto plate.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 12 grams, Carbohydrate 1 gram, Fat 26 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 12 grams, Sodium 383 milligrams, Sugar 1 gram, TransFat 1 gram

Ingredients

3 large eggs
Large pinch fine sea salt, to taste
Freshly ground black pepper, to taste
1 to 2 teaspoons minced fresh herbs, such as parsley, tarragon, chives or a combination (optional)
1 tablespoon unsalted butter

LEEK AND PEPPER OMELETTE

I found this recipe in Janet Wright's book "The top 100 health tips", published by Lifetime Distributers, Castle Hill, Australia. Janet says "Eating the right meal within an hour or two after excercise could make the biggest difference you've noticed yet. That's the time when your body needs - and most effectively uses - food to turn your effort into stronger muscles and increased energy levels. It's also when you burn fat most effectively. Eggs are a concentrated source of muscle-building amino acids and other body-building nutrients. They're also rich in vitamin K, which helps to heal bruises and other minor sports injuries. This vitamin works by ensuring that blood is able to clot normally, so it could also reduce the danger of blood clots in arteries." The original recipe called for groundnut oil, but I think butter would work just fine - or any other oil you have on hand. This would make a nice breakfast for an extremely hungry person, or could be shared among a few people. If you're just making it for yourself, you might want to halve it. I haven't tried this recipe yet.

Provided by TALIA 3

Categories Breakfast

Time 15m

Yield 4 serves, 4 serving(s)

Number Of Ingredients 6

Leek and Pepper Omelette image

Steps:

Heat the oil and gently fry the leek for 2-3 minutes until half cooked.
Add the sweet pepper and cook for 2 minutes.
Remove the vegetables, and set aside.
Beat the eggs in a bowl and add 2 tablespoons of water. Season and pour the mixture into the pan.
Add the vegetables and cook for around 5 minutes until the egg is set.

Nutrition Facts : Calories 120.3, Fat 8, SaturatedFat 3.4, Cholesterol 219.1, Sodium 95.6, Carbohydrate 5.3, Fiber 1, Sugar 2.5, Protein 7

Ingredients

1 tablespoon butter (or oil)
1 leek, finely chopped
2 tablespoons cold water
1 sweet pepper, deseeded and diced
4 eggs
salt and pepper, to taste

SAUTEED LEEK AND SAUSAGE OMELET

Provided by Doreen imonsen

Categories Cheese Egg Mushroom Pepper Pork Brunch Sauté Lunch Sausage Leek Bon Appétit Oregon Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 2

Number Of Ingredients 10

Sauteed Leek and Sausage Omelet image

Steps:

Sauté sausage in heavy large skillet over medium-high heat until brown, breaking sausage into pieces with fork, about 5 minutes. Using slotted spoon, transfer sausage to paper towels. Add mushrooms to skillet and sauté until golden brown, about 8 minutes. Season mushrooms to taste with salt and pepper. Transfer mushrooms to bowl. Heat 1 tablespoon olive oil in same skillet. Add leek and thyme and sauté until very soft, about 6 minutes. Season leek mixture to taste with salt and pepper. Remove from heat.
Whisk 3 eggs and 1 1/2 teaspoons chopped rosemary in small bowl. Season with salt and pepper. Stir in half of leek mixture. Heat 1 1/2 teaspoons olive oil in 8-inch nonstick skillet over medium heat. Add egg mixture to skillet and swirl with rubber spatula. Cook until bottom of mixture is light brown and eggs are set on top, lifting sides of omelet to let uncooked egg flow under, about 3 minutes. Remove skillet from heat. Arrange half of sausage, mushrooms, peppers and cheese on 1/3 of omelet. Fold one side of omelet over filling and roll out onto heated plate. Garnish with rosemary sprig. Repeat with remaining mushrooms, peppers and cheese, forming second omelet.

Ingredients

6 ounces hot Italian sausage, casings removed
1 cup mushrooms (about 4 ounces), quartered
2 tablespoons olive oil
1 large leek, thinly sliced (white and pale green parts only)
1/2 teaspoon dried thyme, crumbled
6 eggs
3 teaspoons chopped fresh rosemary or 1 1/2 teaspoons dried, crumbled
1/2 cup sliced drained roasted red bell peppers (available in jars)
1 cup grated provolone or Italian Fontina cheese (about 3 1/2 ounces)
Fresh rosemary sprigs

PEPPER CHEESE OMELET

Packed with red peppers, onion, paprika and cheese, this savory omelet from Susan Rekerdres of Dallas, Texas is as scrumptious for lunch or dinner as it is for brunch. "And so easy to double or triple for guests," she notes.

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 2 servings.

Number Of Ingredients 9

Pepper Cheese Omelet image

Steps:

In a small bowl, beat the eggs, egg whites, milk, paprika, salt and pepper. Coat an 8-in. nonstick skillet with cooking spray and place over medium heat. Add half of the egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. , When eggs are set, sprinkle half of the onion, red pepper and cheese over one side; fold omelet over filling. Cover and let stand for 1 minute or until cheese is melted. Repeat with remaining ingredients.

Nutrition Facts : Calories 156 calories, Fat 7g fat (3g saturated fat), Cholesterol 221mg cholesterol, Sodium 537mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges

Ingredients

2 eggs
4 egg whites
2 teaspoons fat-free milk
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons finely chopped onion
2 tablespoons finely chopped sweet red pepper
1/4 cup shredded part-skim mozzarella cheese

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Leek And Pepper Omelette Recipes

LEEK 'N' BRIE OMELET

This super-simple omelet has an upscale feel and the fantastic taste will surely impress breakfast guests. The mildly garlicky flavor of leeks and buttery creaminess of Brie combine to make this an adult version of a cheese-and-onion omelet.

OMELET

LEEK AND PEPPER OMELETTE

SAUTEED LEEK AND SAUSAGE OMELET

PEPPER CHEESE OMELET

Packed with red peppers, onion, paprika and cheese, this savory omelet from Susan Rekerdres of Dallas, Texas is as scrumptious for lunch or dinner as it is for brunch. "And so easy to double or triple for guests," she notes.

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