CHEESE & PEPPER OMELET
Delight your taste buds with this Cheese & Pepper Omelet! Top this cheese-stuffed omelet with thick and chunky salsa for a delicious finish.
Provided by My Food and Family
Categories Home
Time 24m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Beat whole eggs, egg whites and water with whisk until well blended.
- Cook vegetables in large nonstick skillet sprayed with cooking spray on medium-high heat 5 min. or until crisp-tender. Remove from skillet; set aside.
- Add eggs to skillet; cover. Cook 6 min.
- Top half of omelet with pepper mixture and cheese; fold in half. Cook, covered, 3 min. or until cheese is melted. Serve topped with salsa.
Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 220 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 14 g
MUSHROOM AND CHEESE OMELET
Feel free to whisk a tablespoon of minced fresh herbs into the eggs before they go in the pan--parsley, chives, tarragon and chervil are some classic choices (alone or in combination). Another rich, creamy cheese can be used in place of the triple creme.
Provided by Katie Workman
Categories main-dish
Time 25m
Yield 1 serving
Number Of Ingredients 10
Steps:
- Crack the eggs into a small bowl, and use a fork to beat them with the salt and pepper.
- Heat an 8-inch omelet pan or shallow skillet (preferably nonstick) over medium-high heat. Add the butter, let it melt and swirl the pan so it coats the bottom evenly. Pour the eggs into the pan and quickly shake and swirl so the eggs completely cover the bottom. Let the eggs firm up on the bottom, about 30 seconds, then use a rubber spatula to lift the edges of the omelet up so any uncooked egg on the top runs underneath.
- Sprinkle half of the eggs with the sauteed mushrooms and cheese and let it cook for another 30 seconds; the top should be moist but not quite runny (unless you like it runny). Flip the uncooked side of the eggs over the filling, and slide it onto a plate. Garnish with fresh herbs, if desired.
- Heat a very large skillet over medium high heat. Add the oil, then the mushrooms and garlic, season with salt and pepper and saute until the liquid has evaporated and the mushrooms have turned nicely browned, about 10 minutes. Taste, adjust seasonings and serve hot.
CHEESE OMELETTE
My husband loves omelettes and nothing makes him happier. When cooking an omelette, it's important that you keep your temperature on the low side, as you don't want your omelette to get brown.
Provided by topfgucker
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 15m
Yield 1
Number Of Ingredients 5
Steps:
- Beat eggs in a bowl with a whisk. Add milk and season with salt and white pepper. Whisk for a few minutes until egg mixture is foamy; beating in air makes the omelette fluffy.
- Melt butter in a small, nonstick skillet over medium-low heat. Pour in egg mixture and twirl skillet so bottom is evenly covered with egg. Cook for 1 minute until egg starts to set. Lift edges with a spatula and tilt the skillet so uncooked egg mixture can run towards the bottom of the skillet to set. Repeat until no visible liquid egg remains.
- Carefully flip omelette and cook for another 30 seconds to 1 minute. Sprinkle Emmentaler cheese in one line in the middle of the omelette and fold omelette in half. Cook for 20 seconds, then slide omelette onto plate.
Nutrition Facts : Calories 509.4 calories, Carbohydrate 1.9 g, Cholesterol 579.4 mg, Fat 44.9 g, Protein 25.5 g, SaturatedFat 24.1 g, Sodium 637.5 mg, Sugar 1.7 g
PEPPER CHEESE OMELET
Packed with red peppers, onion, paprika and cheese, this savory omelet from Susan Rekerdres of Dallas, Texas is as scrumptious for lunch or dinner as it is for brunch. "And so easy to double or triple for guests," she notes.
Provided by Taste of Home
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, beat the eggs, egg whites, milk, paprika, salt and pepper. Coat an 8-in. nonstick skillet with cooking spray and place over medium heat. Add half of the egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. , When eggs are set, sprinkle half of the onion, red pepper and cheese over one side; fold omelet over filling. Cover and let stand for 1 minute or until cheese is melted. Repeat with remaining ingredients.
Nutrition Facts : Calories 156 calories, Fat 7g fat (3g saturated fat), Cholesterol 221mg cholesterol, Sodium 537mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
TRIPLE-CHEDDAR DOUBLE-PEPPER OMELET
An omelet just isn't complete without the perfect cheese, so we went with triple-cheddar cheese in this recipe, just to play it safe.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Whisk eggs and water until blended.
- Cook and stir vegetables in large nonstick skillet sprayed with cooking spray on medium-high heat 5 min. or until crisp-tender. Remove from skillet; set aside.
- Add egg mixture to skillet; cover. Cook 6 min. or until center is almost set.
- Top half the omelet with vegetable mixture and cheese; fold in half. Cook, covered, 3 min. or until cheese is melted. Serve topped with salsa.
Nutrition Facts : Calories 240, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 385 mg, Sodium 440 mg, Carbohydrate 9 g, Fiber 2 g, Sugar 4 g, Protein 17 g
BAKED DENVER OMELET
My family loves omelets, and this is a quick and easy one. These directions are for a Denver omelet, but experiment with other ingredients to make your favorite.
Provided by MOMINOREGON
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch round baking dish.
- Melt butter in a large skillet over medium heat; cook and stir onion and bell pepper until softened, about 5 minutes. Stir in ham and continue cooking until heated through, 5 minutes more.
- Beat eggs and milk in a large bowl. Stir in Cheddar cheese and ham mixture; season with salt and black pepper. Pour mixture into prepared baking dish.
- Bake in preheated oven until eggs are browned and puffy, about 25 minutes. Serve warm.
Nutrition Facts : Calories 345.4 calories, Carbohydrate 3.6 g, Cholesterol 380.8 mg, Fat 26.8 g, Fiber 0.5 g, Protein 22.4 g, SaturatedFat 12.5 g, Sodium 711.8 mg, Sugar 2.4 g
TRIPLE CHEDDAR-STUFFED SLIDERS
Slide into the position of #1 family chef with Triple Cheddar-Stuffed Sliders! Our classic stuffed sliders are perfect for cookouts and other occasions.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium-high heat.
- Shape meat into 8 thin patties. Place 1 Tbsp. cheese on center of each patty; press meat around cheese to completely enclose cheese. Roll each into ball, then flatten into 1/4-inch-thick patty.
- Grill 3 to 5 min. on each side or until done, adding buns, cut sides down, to grill to toast for the last 2 min.
- Place lettuce, tomatoes and onions on bottom halves of buns; top with burgers and ketchup. Cover with tops of buns.
Nutrition Facts : Calories 390, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 29 g
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