SOUTHWEST OMELET
I like the southwestern flavor profile, but not the heat. Using a poblano instead of jalapeño solves my problem - everyone can put on their own favorite hot or milder sauce/salsa at the table. (If your omelet doesn't turn out pretty, just call it a Southwest Egg Scramble!)
Provided by Carolyn Haas
Categories Eggs
Time 15m
Number Of Ingredients 11
Steps:
- 1. Spray skillet with cooking spray. Heat to medium-high. Add tomatoes, peppers and onions. Saute until softened. Add garlic to cooking veggies.
- 2. Crack eggs into cup and whip together with fork. Pour over veggies in skillet. Reduce heat to medium. Push edges of eggs away from sides to let liquid eggs run to edges. (You know: make an omelet!)
- 3. When center is still somewhat undercooked, sprinkle on oregano, cheese and bacon bits. Turn off heat and cover skillet until cheese is melted - a couple minutes.
- 4. Add any or all of mentioned garnishes. Without the sour cream, it is only 1 WW Smartpoint for half an omelet!
SPICY BRUNCH OMELET
This is a simple omelet that's packed with flavor. The nacho sauce with the breakfast sausage is creative and delicious poured over the cheese omelet. You'll get 2-3 omelets from the recipe and will definitely have plenty of sausage nacho cheese sauce left over. If you don't need to make more omelet's, save the sauce for a cheese...
Provided by Peggy Lawhon
Categories Eggs
Time 35m
Number Of Ingredients 14
Steps:
- 1. For Sauce: In a saucepan, fry the sausage until done.
- 2. Mix in RO-TEL and cheese sauce.
- 3. Heat until sauce is melted and easy to pour. You can add a little water if it is too thick.
- 4. For Omelet: Beat with fork or whisk - eggs, milk, salt, and pepper.
- 5. Cook over medium heat, and using a nonstick 8" skillet, add oil.
- 6. Add egg mixture.
- 7. Slightly rotate until it begins to cook.
- 8. Once it begins to solidify, press eggs down into skillet to evenly cover the entire bottom of skillet. Let it cook a couple of minutes, untouched.
- 9. When the top is still a little bit runny (it will continue to cook after folded onto a plate), sprinkle some mild cheddar cheese down the middle.
- 10. Now fold one side (1/3) over to the middle.
- 11. Begin to slide the unfolded side onto serving plate as you also fold the folded side over again.
- 12. Top with Ro-tel sauce, mild cheddar cheese, green onions, and ground black pepper.
SPICY SOUTHWEST BREAKFAST OMELET EGG ROLLS
Number Of Ingredients 11
Steps:
- 1. In medium bowl beat together eggs, milk and seasoning. Set aside.2. In 12-inch nonstick skillet cook and stir MORNINGSTAR FARMS Veggie Breakfast Sausage Patties, mushrooms, bell pepper and onions in 2 teaspoons of the vegetable oil for 2 to 3 minutes or until vegetables are tender.3. Pour egg mixture over vegetable mixture in hot skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around edge. Using spatula gently lift and stir partially cooked eggs so uncooked portions flow underneath. Continue cooking and lifting over medium heat for 2 to 3 minutes or until eggs are cooked through, but still glossy and moist. Remove from heat.4. Spoon about 3/4 cup of vegetable mixture onto each tortilla just below center. Sprinkle with cheese. Fold bottom edge of each tortilla over up and over filling. Fold in sides. Roll up from the bottom, completely enclosing filling. Secure with wooden toothpicks.5. Carefully wipe skillet out with paper towel. Brush with remaining 4 teaspoons oil. Add filled tortillas. Cook over medium heat for 4 to 5 minutes or until golden brown, turning once.6. Remove toothpicks. Diagonally cut each into halves. Serve with Jalapeno-White Cheddar Country Gravy or salsa.
Nutrition Facts : Nutritional Facts Serves
SOUTHWESTERN OMELET
Steps:
- In a large skillet, saute onion and jalapeno in oil until tender; remove with a slotted spoon and set aside. Pour eggs into the same skillet; cover and cook over low heat for 3-4 minutes. , Sprinkle with the onion mixture, bacon, tomato, avocado and 1/2 cup cheese. Season with salt and pepper. , Fold omelet in half over filling. Cover and cook for 3-4 minutes or until eggs are set. Sprinkle with remaining cheese. Serve with salsa if desired.,
Nutrition Facts : Calories 390 calories, Fat 31g fat (10g saturated fat), Cholesterol 355mg cholesterol, Sodium 480mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 4g fiber), Protein 22g protein.
SPICY SOUTHWEST EGG ROLLS
I started out making a southwest eggroll recipe that's on Zaar, but I left out a lot and added a lot and basically changed the whole thing, so here's my version :) *Note: I bake these, but they certainly could be fried in oil also.
Provided by newspapergal
Categories Lunch/Snacks
Time 1h
Yield 15 serving(s)
Number Of Ingredients 15
Steps:
- Add 1 Tbsp vegetable oil to small skillet; preheat to medium-low. In a small bowl, combine chili powder, cumin, garlic powder & salt.
- Rub seasonings mixture onto both sides of both chicken breasts; add chicken breasts to small skillet and cook 7-10 minutes, depending on thickness of your breast - until done, turning at least once.
- While chicken is cooking, dice your vegetables.
- Once chicken is done, remove from heat; set aside.
- Heat 1 Tbsp vegetable oil in large skillet; add diced red bell pepper, diced onion, minced garlic cloves and jalapenos to oil; saute until veggies are soft.
- Once chicken is cool enough to handle, slice into small cubes and add to vegetable mixture.
- Stir in frozen corn and black beans; mix thoroughly. Add cayenne now if you want.
- Turn heat to low, and slowly add cheese. Once cheese has melted, remove skillet from heat.
- To assemble eggrolls:.
- Place eggroll wrappers so that the points are facing north/south. Place about 1 1/2 Tbsp of chicken/veggie mixture into center of wrapper. Spread it out log-shaped from side to side, leaving about 1 inch of the wrapper on each side.
- Fold bottom point over mixture, then fold in each side. Then roll eggroll up remaining wrapper. I usually seal the final point with a brush of water.
- Repeat with each eggroll wrapper.
- When all the eggrolls are wrapped, freeze in a single layer for at least 4 hours and up to 2 months.
- To cook, place frozen eggrolls on a cookie sheet, and bake at 375 degrees for 13-16 minutes.
- I like to dip these in a spicy avocado sauce or salsa.
Nutrition Facts : Calories 234.4, Fat 10.5, SaturatedFat 4.8, Cholesterol 35, Sodium 354, Carbohydrate 22.2, Fiber 1.4, Sugar 0.7, Protein 12.6
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