MANGO OMLET
Make and share this Mango Omlet recipe from Food.com.
Provided by Ambervim
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Beat eggs, cream, sugar and salt lightly in medium-sized bowl.
- Melt butter in 9" skillet over medium high heat, tilting pan to coat bottom and sides. Pour egg mixture into pan. Cook, lifting edges of set mixture to allow uncooked egg to flow to bottom of pan. Continue to cook until omelet is set, but top is slightly moist.
- Layer mango over top of omelet and cook 30 seconds. Fold like an envelope and slide onto serving platter.
Nutrition Facts : Calories 613.8, Fat 33.9, SaturatedFat 17.9, Cholesterol 438.4, Sodium 885.2, Carbohydrate 67.8, Fiber 6.5, Sugar 61.8, Protein 16.4
MANGO PICKLE
This is the most popular pickle in India. Almost everybody makes this pickle when mangoes are abundant and easily available. It does not need to be refrigerated unless you want to keep it for a long time. Fills a 1–2 lb. jar.
Provided by kusum gupta
Categories Mango
Time 45m
Yield 1 jar
Number Of Ingredients 9
Steps:
- Wash the mangoes and pat dry them.
- Without peeling, cut them into long thin slices; discard the pit.
- Dry the slices in sun for 10 to 12 hours spread on an absorbent cloth.
- Heat half of the oil in a large skillet on medium heat.
- Add the seasonings except salt and asafetida powder.
- As soon as they sizzle, add the dried mango pieces.
- Stir together for 5 to 10 minutes.
- Turn off the heat.
- Mix in the salt and asafetida powder when the mixture is cold.
- Heat the remaining oil separately.
- Pour the hot oil over the spiced mango slices and adjust the spices, as needed.
- Put the pickle in a jar, cover, and store in a warm place for a few days.
- Shake everyday.
- Pickle may be refrigerated if it is to be kept long.
- Variation: Peel the mangoes before cutting.
- Reduce the oil by half and adjust the seasonings.
Nutrition Facts : Calories 4603.8, Fat 443.5, SaturatedFat 57.9, Sodium 14074.5, Carbohydrate 181.9, Fiber 30.4, Sugar 135.1, Protein 13
MANGO SALSA OMELET
This is a win, win, win! The mildly spicy fruit salsa turns a solid omelet into something truly spectacular. It's simple and oh-so versatile. Adjust the amount of jalapeno to suit your liking... then consider using this delicious salsa on other meats, fish or as a quick snack, too. Absolutely de-lish!
Provided by Brad Heintz
Categories Fruit Breakfast
Time 30m
Number Of Ingredients 11
Steps:
- 1. Prepare mango salsa by dicing mangoes, tomatoes, onions, mince jalapeno and chop cilantro. Place in a bowl.
- 2. Pour in lime juice and add taco seasoning. Stir until all ingredients are mixed together and coated. (Mango salsa can be made ahead of time or the day before.)
- 3. Scramble eggs. Dice ham. Heat omelet skillet with butter. (I use a 6 inch small stick-free skillet.) When skillet is hot, add enough egg to cover bottom of skillet. When the egg mixture is almost firm yet still somewhat runny flip omelet over. (This will make the omelet fluffy).
- 4. Load one side of egg mixture with diced ham and shredded cheese. Fold over egg. Let heat through and then place on plate.
- 5. Cover omelet with mango salsa. Sprinkle with extra shredded cheese, salt and pepper to taste and enjoy!
OMLET
An easy recipe for a basic vegetarian omelette with lots of vegetables, including bell peppers. If you like omelets, try this simple bell pepper vegetarian omelet made with onion, eggs, bell pepper and a touch of garlic powder for extra flavor.
Provided by Hannah V.
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Sautee the onion in olive oil for 3 to 5 minutes. Add the bell peppers, and cook for another minute or two.
- Add the onions and peppers to the beaten eggs and combine well.
- In a large skillet or frying pan, heat the butter or margarine and pour in the egg mixture. Sprinkle with a dash of salt and pepper and the garlic powder.
- Allow to cook until the bottom of the eggs are lightly golden brown, the either flip or fold in half and cook for a few more minutes.
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