BAKED OMELET ROLL
Steps:
- Place eggs and milk in a blender. Add the flour, salt and pepper; cover and process until smooth. Pour into a greased 13x9-in. baking pan. Bake at 375° until eggs are set, 20-25 minutes. , Sprinkle with cheese. Roll up omelet in pan, starting with a short side. Place seam side down on a serving platter. Cut into 3/4-in. slices. If desired, sprinkle with green onions.
Nutrition Facts : Calories 204 calories, Fat 12g fat (6g saturated fat), Cholesterol 238mg cholesterol, Sodium 393mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 13g protein.
SPRING OMELET ROLLS
Steps:
- In a large bowl, beat together the eggs, herbs, sea salt and freshly ground black pepper. Place a ten-inch crepe pan or skillet on the stove over high heat. Add just enough olive oil to coat the pan. When the oil is sizzling, pour ¼ of the egg mixture in to the pan, tipping the pan so that the eggs are evenly distributed. Cook until the omelet is set (this should take a minute or two). Using a spatula, flip the set omelet and let it cook for a moment more. Slide the cooked omelet on to a clean cutting board. Repeat this step until you have 4 delicate omelets. In a small bowl, mix together the olive oil and sherry. In a large bowl, toss together the prepared vegetables, nuts and crumbled goat cheese. Pour on the dressing. Toss again. Add sea salt and freshly ground black pepper, to taste. Gently toss one more time. To assemble the roll, place one cooled omelet on a cutting board. Place one quarter of the prepared filling on one end. Roll the omelet into the shape of a wrap. Repeat until you have 4 rolls. Serve at room temperature. Enjoy. 1. You can fill these rolls with any fresh vegetables you choose. 2. For a full meal, consider serving the rolls with some roasted potatoes, whole grain bread and a chilled bottle of white wine. Written and owned by Dena Testa Bray Dena Testa Bray Enterprises, LLC All rights reserved. © Gathering Flavors http://www.gathering-flavors.com
LAYERED SPRING OMELET
This omelet serves a crowd and makes a perfect Easter brunch entree.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 15
Steps:
- In a medium saucepan, heat olive oil over medium heat. Add tomatoes, and simmer until almost all the liquid has evaporated, about 25 minutes. Season with salt and black pepper. Transfer tomatoes to a stainless-steel colander, and drain any excess liquid. Set aside.
- Preheat the oven to 350 degrees. In a large bowl, combine eggs, salt, black pepper, nutmeg, and cayenne pepper. Lightly beat mixture with a fork.
- Melt 1 tablespoon butter in a 10-inch heat-proof, nonstick skillet over medium-high heat. Pour one-third of the egg mixture, about 1 1/2 cups, into skillet. Using a rubber spatula, stir eggs until they just begin to set, about 1 minute. Sprinkle both cheeses on top. Using spatula, gently pull sides of omelet toward center so any uncooked liquid runs underneath. Cook until eggs have almost completely set, 3 to 4 minutes.
- Transfer the skillet to oven, and bake until fluffy, 3 to 5 minutes. Remove skillet from oven. Place a baking sheet on top of skillet, and invert skillet onto baking sheet, releasing the omelet layer; hold both baking sheet and skillet firmly so omelet doesn't slide. Set aside in a warm place.
- Carefully wipe out the hot skillet with a paper towel. Add 1 tablespoon butter, and melt over medium-high heat. Pour another third of the egg mixture into the skillet, and stir with the rubber spatula until the eggs just begin to set, about 1 minute. Add half of the reserved cooked tomatoes to the eggs. Using the spatula, gently pull sides of the omelet toward the center so any uncooked liquid runs underneath. When the eggs have almost completely set, spread the remaining tomatoes on top.
- Transfer skillet to oven, and bake until fluffy, 3 to 5 minutes. Remove from oven, and place another baking sheet on top of skillet; carefully invert skillet to release second layer. Carefully slide on top of the first one, and set the two aside in a warm place.
- Wipe out the hot skillet with a paper towel. Add remaining 1 tablespoon butter, and melt over medium-high heat. Pour the remaining third of the egg mixture into the skillet, and stir with the rubber spatula until the eggs just begin to set, about 1 minute. Add half of the spinach and thyme; incorporate into the eggs. Using the spatula, gently pull sides of the omelet toward the center so any uncooked liquid runs underneath. When the eggs have almost completely set, spread remaining spinach and thyme on top.
- Transfer skillet to the oven, and bake until fluffy, 3 to 5 minutes. Invert the third layer onto a baking sheet, and slide on top of the other two layers.
- Transfer the three-layer omelet to a serving platter, and garnish with leeks and chives. Serve warm.
BAKED OMELET ROLL
This omelet is so easy and delicious. It bakes in the oven, so there is no watching the stove. My son loves to make it for us.
Provided by LEAGLE
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking pan.
- In a blender, combine eggs, milk, flour, salt and pepper; cover and process until smooth. Pour into prepared baking pan.
- Bake in preheated oven until set, about 20 minutes. Sprinkle with cheese.
- Carefully loosen edges of omelet from pan. Starting from the short edge of the pan, carefully roll up omelet. Place omelet seam side down on a serving plate and cut into 6 equal sized pieces.
Nutrition Facts : Calories 205.9 calories, Carbohydrate 10.5 g, Cholesterol 209 mg, Fat 12.1 g, Fiber 0.3 g, Protein 13.4 g, SaturatedFat 6.1 g, Sodium 397.7 mg, Sugar 2.4 g
OMELETTE VEGETABLE ROLLS
A healthy version of Chinese spring rolls. No deep frying and ready in 20 minutes, better than the take-away
Provided by Jane Hornby
Categories Buffet, Dinner, Side dish, Snack, Starter
Time 20m
Number Of Ingredients 9
Steps:
- Heat the oil in a wok and stir-fry the carrot and mushrooms for 2 mins until just starting to soften. Add the beansprouts, onions, ginger and garlic and stir-fry for another 1-2 mins or until the beansprouts are starting to turn transparent. Season with the soy sauce and set aside. Can be made up to 4 hrs ahead.
- Heat a medium frying pan, add a little oil, then tip out the excess. Pour in a little of the egg and swirl around the pan to make a thin, even layer. Fry for 30 secs or until the edges turn golden, then flip over with a palette knife for another 10 secs. Slide out onto greaseproof paper and repeat until you have made six pancakes. Can be made up to a day ahead.
- Cut each pancake in half. Spoon a little of the veg mix in the centre of the half-moon of pancake and roll up, tucking in the edges. Steam briefly to heat the rolls just before serving or microwave on High for 30 secs.
Nutrition Facts : Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.06 milligram of sodium
EASY SPRING ROLLS
Easily customizable, spring rolls are a refreshing healthy snack or starter. Each variation below layers lean proteins, fiber-rich veggies, flavorful sauces, and fresh herbs. Serve spring rolls with lime or lemon wedges.
Provided by EatAndRun
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Fill a 9-inch pie plate with warm water; dip 1 rice paper into the water. Transfer to a work surface and let stand for a few seconds to soften.
- Snip cooked rice noodles. Arrange 3 tablespoons noodles across the lower 1/3 of the softened rice paper. Top with 1 ounce chicken, 1/4 cup cucumber, 1 tablespoon mint, and 1/2 tablespoon sauce. Fold and lightly press bottom edge of rice paper over filling, tucking it underneath as you roll away from you. Fold in sides and continue to roll up tightly. Repeat with remaining ingredients.
Nutrition Facts : Calories 158 calories, Carbohydrate 20.4 g, Cholesterol 21 mg, Fat 8.7 g, Fiber 0.9 g, Protein 11.4 g, SaturatedFat 0.7 g, Sodium 25.4 mg, Sugar 1.1 g
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EGG OMELETTE ROLL (GYERAN MARI) - MOMSDISH
From momsdish.com
4.8/5 (387)Total Time 30 minsCategory BreakfastCalories 267 per serving
- Beat eggs, milk and flour in large bowl. I found that beating eggs with flour first and adding milk later, gives an omelette a smoother texture.
- Pour egg mixture onto a pan (12x16) lined with parchment paper. Sprinkle eggs with prepared vegetables, ham and 1/2 cup of cheese. Bake at 350F for about 14, or until edges are almost set.
- Roll up the omelette immediately, starting at one short end and peeling off paper as omelette is rolled. Place on platter; cut into slices.
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4.9/5 (132)Calories 80 per servingCategory Appetizer, Main Course, Side Dish
- Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water.
- Add about 1 inch of water to a large, deep dish, or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate.
- (It will soften up as you add the filling ingredients, but If you let it soak for too long it will get too soft and will tear when you roll it up.)
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4.8/5 (162)Calories 177 per servingCategory Appetizer
- To make the spring rolls: Bring a pot of water to boil and cook the noodles just until al dente, according to package directions. Drain, rinse them under cool water, and return them to the pot. Off the heat, toss the noodles with the sesame oil and salt, and set aside.
- Fill a shallow pan (a pie pan or 9″ round cake pan works great) with an inch of water. Fold a lint-free tea towel in half and place it next to the dish. Make sure your prepared fillings are within reach. Combine the green onion, cilantro and mint in a small bowl, and stir.
- Place one rice paper in the water and let it rest for about 20 seconds, give or take. You’ll learn to go by feel here—wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel.
- Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of butter lettuce, followed by a small handful of rice noodles, some cabbage, and a few strips of carrot, cucumber and jalapeño. Sprinkle generously with the herb mix.
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