SUN-DRIED TOMATO OMELET (WW)
I've adjusted this somewhat to suit out tastes. Choose ready-to-use sun-dried tomatoes from the produce section of your grocery store. They are more pliable than the dry kind that require rehydration. From 'WW 5-Ingredient-15 Minute Recipes" and = 6 points.
Provided by kitty.rock
Categories < 15 Mins
Time 15m
Yield 2 omelet wedges, 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat a medium nonstick skillet over medium heat. Combine egg whites and eggs, stirring with a whisk until foamy.
- Coat the skilled with cooking spray; pour egg mixture into pan. Cook 2 minutes or until edges begin to set.
- Slide front edge of a spatula between edge of omelet and pan. Gently lift edge of omelet, tilting pan to allow some uncooked egg mixture to come in contact with pan.Repeat procedure on opposite edge of omelet. Cook 3 minutes more or until center is almost set.
- Sprinkle tomatoes, basil, chives (if using), and cheese over omelet. Loosen omelet with a spatula; fold in half. reduce heat to low; cover and cook 1 minute.
- Carefully turn omelet over; cook 1 minute or until cheese melts. Gently slide omelet onto a serving plattter.
- Cut omelet in half, and serve immediately.
- Serving = 1/2 omelet wedge.
Nutrition Facts : Calories 308.5, Fat 14.3, SaturatedFat 7.3, Cholesterol 222.3, Sodium 830.2, Carbohydrate 8, Fiber 1.2, Sugar 5.2, Protein 35.8
SWISS CHARD, SUN-DRIED TOMATO AND FETA FRENCH-STYLE OMELET
Adapted from the Ingles grocery circular 6/28. This is a veggie-filled omelet drizzled with a balsamic vinegar reduction...who could ask for anything more? I didn't make this exactly as written--mine turned into a good ol' American omelet with no slits and trifolds LOL. It was a great light dinner served with a salad and Recipe #221623. The reduction sounds fancy but it is quick, easy, and quite worth the effort. The flavor was so delicious! This is such a great use for the chard that is so abundant around here at this time of year. I added extra cheese for DH's, so you might want to eyeball that ingredient. Note: the original recipe calls for all egg substitute, but I prefer to mix in at least a few real eggs.
Provided by smellyvegetarian
Categories < 15 Mins
Time 12m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- For balsamic vinegar reduction:.
- In a small bowl, stir together vinegar and sugar.
- Cook mixture in a small pan over med-low heat 10-12 minutes, or until reduced to a thick consistency. Let cool.
- For omelet:.
- Steam chard leaves 1 1/2 minutes and ribs 2 minutes.
- Heat oil over medium heat; add garlic and cook 30 seconds. Add chard and tomatoes and cook 1 1/2 minutes or until heated through. Season with salt and pepper to taste and keep warm.
- In a mixing bowl whisk eggs, egg substitute, and salt and pepper to taste.
- In a small nonstick pan, melt butter over medium heat. Pour egg mixture into pan and do not stir. Cook 4-5 minutes, or until eggs are completely set.
- With handle of pan on left, gently fold the top third of the omelet over the middle using a spatula.
- Grab the handle of the pan from underneath and tilt the pan to a 45 degree angle and place over a plate; loosen omelet from pan with spatula.
- Using the pan, slide the omelet onto the plate while folding the top 2/3 (folded portion) over the bottom 1/3, creating a tri-fold.
- Using a sharp knife, cut a slit into the top of and almost through all layers of the omelet, leaving 1 inch uncut on each side of the slit. Spoon 1/2 of the chard mixture into the slit and sprinkle with 1/2 each of the cheese and chives. Drizzle plate with 1 tablespoon balsamic vinegar reduction.
- Repeat for second omelet.
Nutrition Facts : Calories 204.1, Fat 13, SaturatedFat 4.2, Cholesterol 220.5, Sodium 457.8, Carbohydrate 5.3, Fiber 1.1, Sugar 3.5, Protein 16.4
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
SPINACH, FETA, AND SUN-DRIED TOMATO OMELET
http://www.realsimple.com/food-recipes/browse-all-recipes/spinach-feta-tomato-omelet-00000000054992/index.html
Provided by foodkoop
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, beat the eggs with a pinch each of salt and pepper.
- Melt the butter in a medium nonstick skillet over medium heat.
- Add the eggs and cook, stirring and tilting the pan, until just set, 2 to 3 minutes.
- Sprinkle with the spinach, sun-dried tomatoes, and Feta; fold the eggs over the filling.
- Transfer to a plate and serve with toast or biscuit.
Nutrition Facts : Calories 278.3, Fat 21.4, SaturatedFat 10, Cholesterol 404.7, Sodium 409.5, Carbohydrate 5.3, Fiber 1.1, Sugar 1.2, Protein 16.5
SUN-DRIED TOMATOES I
Not a labor intensive process, but certainly a lengthy one. Once dried, store these tasty gems in the refrigerator.
Provided by Kellie
Categories Side Dish Sauces and Condiments Recipes
Yield 32
Number Of Ingredients 2
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a non-stick cookie sheet, and sprinkle with salt to taste.
- Bake until tomatoes take on a leathery texture. This could literally take all day; smaller pieces will require less oven time.
Nutrition Facts : Calories 10.2 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.5 g, Sodium 2.8 mg, Sugar 1.5 g
HERB AND SUN DRIED TOMATO OMELET
The best omelet my boyfriend has ever made. Recipe is tweaked slightly and comes from the back of a jar of sun dried tomatoes.
Provided by loveleesmile
Categories < 15 Mins
Time 15m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Over medium-low heat, sauté sliced yellow onion in butter until golden brown.
- Add sliced zucchini, Sun Dried Tomatoes and fresh minced rosemary and thyme.
- Cover and cook 2 minutes.
- Season with salt and pepper.
- Beat Parmesan cheese and chopped Sun Dried Tomatoes into eggs, prepare omelet and fill with caramelized onions and tomatoes.
Nutrition Facts : Calories 378.8, Fat 25, SaturatedFat 12.2, Cholesterol 462.3, Sodium 735.4, Carbohydrate 20.7, Fiber 3.9, Sugar 11.7, Protein 20.4
FETA & SEMI-DRIED TOMATO OMELETTE
Cooking up eggs with cheese and tomato makes for a super-quick meal for one that's ready in 10 minutes
Provided by Good Food team
Categories Lunch, Main course
Time 10m
Number Of Ingredients 5
Steps:
- Heat the oil in a small frying pan, add the eggs and cook, swirling the eggs with a fork as they set. When the eggs are still slightly runny in the middle, scatter over the tomatoes and feta, then fold the omelette in half. Cook for 1 min more before sliding onto a plate. Serve alongside a mixed leaf salad.
Nutrition Facts : Calories 266 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 1.8 milligram of sodium
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