ORIENTAL FINGER FOOD, ROLLED CHICKEN & MUSHROOM OMELETTE
Tasty, easy, economical appetizer. They seem to disappear quickly too. In this recipe I have used chicken that I minced very finely.A small half breast skinless will do the trick. You could substitute leftover meat, fish or seafood for the chicken . I have put the chili sauce and ginger as optional but I recommend that you use both as they give that final flavor burst. Serve at room temperature . You may make these several hours ahead,store them in the fridge bring out 45 minutes before serving. The recipe can be doubled or tripled.
Provided by Bergy
Categories Poultry
Time 30m
Yield 12 pieces, 4 serving(s)
Number Of Ingredients 17
Steps:
- Add dried Shitake mushrooms to boiling water & simmer 1 minute remove from heat and let them sit for ten minutes, drain and chop finely.
- In a fry pan saute the minced chicken & garlic until cooked and the chicken is lightly browned , make sure the chicken is well separated.
- Add Ginger, Soy, Chili Flakes, reconstituted, chopped mushrooms (or fresh chopped), wine & lemon juice.
- Simmer until the moisture has evaporated - set aside to cool.
- Meanwhile whisk the 2 eggs with the water & cornstarch.
- Whip the egg white until it forms soft peaks.
- Mix the egg white with the cooled chicken mixture,.
- Fold the chicken mixture into the whisked eggs.
- Heat a no stick omelette pan over medium high heat.
- Pour in half of the mixture and tilt the pan so you have as thin a layer as possible, cook until bubbly on top.
- It should be almost totally cooked.
- Tilt the pan and pick up an edge of the omelette & roll it into a jellyroll.
- Leave over heat turning the roll to finish heating through for another minute, remove roll to a plate.
- Cook second omelette.
- Insert 6 toothpick in each roll about 3/4" apart and slice between them giving you 4 small end pieces (for the cook) and 12 pieces to serve.
- Place each piece rolled side up on a serving platter, put a dab of chili sauce on top of each and a piece of ginger Serve at room temperature.
MUSHROOM OMELETTE
Make and share this Mushroom Omelette recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Breakfast
Time 50m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, beat eggs one at a time, until light and fluffy.
- Add salt, milk and pepper and mix well.
- Add parsley.
- Mix and keep aside.
- Heat a tbsp.
- of butter or margarine in a non-stick frying pan.
- Fry onions and mushrooms in it until golden brown.
- Remove on an absorbent paper to allow the excess fat to drain off.
- Keep aside.
- Heat a tbsp.
- of butter or margarine in the frying pan.
- Pour the beaten egg mixture into the pan.
- Cook for a minute.
- Place the cooked mushrooms on the omelette.
- Cover and cook on low flame until done.
- Serve hot.
- Enjoy for breakfast!
Nutrition Facts : Calories 255.7, Fat 20, SaturatedFat 10.2, Cholesterol 351, Sodium 202.9, Carbohydrate 7.5, Fiber 1.1, Sugar 3.2, Protein 12.3
CHICKEN MUSHROOM OMELET
Make and share this Chicken Mushroom Omelet recipe from Food.com.
Provided by craigmaria
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, beat the egg and egg whites. Add cheeses, salt, pepper flakes, garlic powder and pepper; mix well. Set aside. In an 8-in. nonstick skillet, sauté the mushrooms, green pepper and onion in oil for 4-5 minutes or until tender. Add chicken sausage; cook and stir until chicken is warm. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Cut into wedges. Serve immediately.
SIX-SPICE CHICKEN OMELETTE
Quick and easy dish for anytime of the day! I had this for breakfast with a cup of hot green tea but I think this is great with jasmine rice for dinner too. The 6 spices are the Chinese 5-spice and ground coriander - makes a delicious fusion dish! To save time, while you marinate the chicken, cut the vegetables and prepare the omelette.
Provided by WaterMelon
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Combine chicken and other marinade ingredients in a non-reactive bowl; set aside for 15mins
- In the meantime, combine eggs, 2 TB water, black pepper together in a bowl; whisk slightly until well combined and foamy
- Heat 1 tsp of oil in a wok over med-high heat, pour 1/4 of egg mixture, tilting the wok to cover the base and side
- As the egg sets, gently lift the edge to uncooked egg runs underneath; cook for 1 minute or until set
- Slide omelette into a large plate, cover to keep warm; repeat with remaining egg to make 4 omelettes
- Heat another 2 tsp of oil in the same wok (remove any egg leftover with a clean kitchen paper towel) over med-high heat; add onions and stir fry for 2 minutes, until soft and slightly browned
- Add garlic, stir fry for another minute then add the marinated chicken, stir fry for another 2 minutes until just cooked through (unless you have a large wok, you may need to cook the chicken in 2 batches, to prevent overcrowding the wok)
- Add sliced mushrooms to the wok, stir fry the mixture for 1 min (until mushrooms are cooked)
- Now add the bean sprouts, give the mixture a good quick stir
- Quickly add the sauce (make sure it's high heat) - the sauce should boil off quickly, leaving a slightly wet mixture, like a glaze
- Divide the omelettes into 4 serving plates, top each halves with 1/4 of the filling; fold into half to enclose the filling
- Drizzle with a drops of dark soy sauce if desired and sprinkle with green onions; serve immediately
SIMPLE MUSHROOM OMELETTE
Omelettes are international, here is a lovely recipe from India, with onions, mushrooms and mustard powder. Don't let the mustard powder scare you, its very good in this dish. Hope you will enjoy this simple recipe.
Provided by Baby Kato
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Beat the eggs thoroughly along with the salt, pepper, mustard powder and the chopped onions.
- Heat a little of the butter in a pan and add the washed and sliced button mushrooms.
- Toss in the butter for 2 minutes, remove the mushrooms and keep aside until needed.
- Melt the remaining butter in a non stick pan over a medium flame and add the beaten eggs to it.
- Spread evenly around the pan and sprinkle the mushrooms on top.
- When one side is cooked slowly fold the omelette into half with a wooden spoon.
- Remove from the flame and serve hot.
CHICKEN FAJITA OMELET
Make and share this Chicken Fajita Omelet recipe from Food.com.
Provided by TinaMarieWelch
Categories Breakfast
Time 15m
Yield 1 wrap, 1 serving(s)
Number Of Ingredients 8
Steps:
- 1. Sautee chicken, peppers, and onions in a nonstick skillet.
- 2. Scramble eggs, water, and taco seasoning; add mixture to skillet.
- 3. Cook over medium heat until eggs are no longer runny.
- 4. Add slice of cheese, turn heat to low, and cover for a few minutes.
- 5. Transfer "omelet" to lavash wrap and roll up. Serve with sour cream or salsa, both optional.
Nutrition Facts : Calories 294.8, Fat 17.6, SaturatedFat 7, Cholesterol 462.9, Sodium 373.7, Carbohydrate 7, Fiber 1, Sugar 2.8, Protein 26.1
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