AVOCADO GREEK OMELET
This is a favorite in my household! It's our Sunday morning tradition!
Provided by Jack1010Sally
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 23m
Yield 2
Number Of Ingredients 6
Steps:
- Whisk eggs in a small bowl until smooth.
- Preheat a nonstick skillet over medium heat. Pour in eggs. Scatter feta cheese, avocado, tomatoes, olives, and basil over 1 side. Cook until bottom is golden brown, about 5 minutes. Fold over; cook until center is set, about 3 minutes more.
Nutrition Facts : Calories 392 calories, Carbohydrate 10.5 g, Cholesterol 329.1 mg, Fat 31.3 g, Fiber 4.1 g, Protein 19.1 g, SaturatedFat 12.3 g, Sodium 1013.6 mg, Sugar 4.4 g
AVOCADO OMELET
I got this from an old friend. It is easy and quite good. Just make the omelet as you would normally with the diced avocado in the middle when you fold the omelet. Then pour the sauce over it. YUM! I added shredded pepper jack cheese like you would in a normal omelet. You could also use plain cheddar.
Provided by OceanLuvinGranny
Categories Breakfast
Time 22m
Yield 1 batch, 6 serving(s)
Number Of Ingredients 14
Steps:
- In med. skillet cook onions, tomatoes, salt, pepper and chili powder in butter. Simmer several minutes or until onions are soft.
- Remove from heat.
- While onions are simmering, peel avocados and reserve a few slices for garnish.
- Mash remaining avocados and add to the onion mixture. Simmer a few minutes to unite flavors.
- Serve the sauce in a small pitcher or gravy boat so that your guests & family can "pour it on.".
- Make the omelet from the omelet ingredients as you would a normal omelet with the diced avocado in the middle, and the cheese. Pour the sauce over the cooked omelet and enjoy. YUM!
Nutrition Facts : Calories 366.1, Fat 31.9, SaturatedFat 11.4, Cholesterol 244.2, Sodium 684.9, Carbohydrate 14.3, Fiber 7.9, Sugar 3.8, Protein 9.8
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.
GOAT CHEESE & HAM OMELET
As a busy working mom, my breakfast needs to require minimal prep. I often combine the egg mixture beforehand and refrigerate it overnight. Then all I have to do in the morning is heat up my skillet. My favorite part is the goat cheese filling, which gets nice and creamy from the heat of the omelet. -Lynne Dieterle, Rochester Hills, Michigan
Provided by Taste of Home
Time 20m
Yield 1 serving.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk egg whites, water and pepper until blended; stir in ham, green pepper and onion. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Pour in egg white mixture. Mixture should set immediately at edges. As egg whites set, push cooked portions toward the center, letting uncooked egg flow underneath., When no liquid egg remains, sprinkle goat cheese on 1 side. Fold omelet in half; slide onto a plate. If desired, sprinkle with parsley.
Nutrition Facts : Calories 143 calories, Fat 4g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 489mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
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.
OMELETTE WITH AVOCADO, BACON AND MONTEREY JACK
Provided by Tyler Florence
Categories main-dish
Time 20m
Yield 1 to 2 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Crack the eggs into a medium mixing bowl and pour in the cream. Add the chives, tarragon, salt and pepper and whisk until well incorporated and foamy.
- Preheat an 8-inch skillet over medium heat. Add the butter and turn the heat down slightly. With a 4-ounce ladle, add one ladle of eggs to the pan. Immediately begin stirring with a spatula. (Cook's note: This is to heat the eggs through so they set like a custard. Keep swirling them around so the eggs aren't in one spot long enough to burn.)
- Once the eggs begin to set, stop stirring. Transfer the pan to the oven for 1 1/2 minutes; the omelette should still have a soft custard touch
- Top the omelette with the bacon, avocado and Monterey Jack. Return it to the oven for 30 seconds, just so the cheese begins to melt. Using an oven mitt to grip the handle, tip the pan sideways and roll the omelette onto a plate with the help of a spatula. Garnish with more chives and tarragon, and chervil.
SUN-DRIED TOMATO AND GOAT CHEESE OMELET
Sometimes the filling for my omelet is determined by something I find in my pantry. I don't recall what led me to buy the jar of sun-dried tomatoes that went into this one, but they were very much at home in an omelet.
Provided by Martha Rose Shulman
Categories breakfast, for one, lunch, main course
Time 15m
Yield 1 serving.
Number Of Ingredients 8
Steps:
- Break the eggs into a bowl and beat with a fork or a whisk until they are frothy. Whisk in the milk, salt, pepper and garlic.
- Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. 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, sprinkle the sun-dried tomatoes, cheese and basil over the middle of the egg "pancake," then jerk the pan quickly away from you then back toward you so that the omelet folds over onto itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate, and serve.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 24 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 8 grams, Sodium 348 milligrams, Sugar 1 gram, TransFat 0 grams
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- Heat 1 teaspoon of oil in a medium skillet over medium heat. Pour in 1/4 of the egg mixture. Using a non-stick spatula, gently push cooked portions of egg from the edges to the center while tilting the skillet so the uncooked eggs can reach the hot surface. Continue cooking, tilting pan, and gently moving cooked portions as needed.
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