Tuscan Omelet Recipes

Steps:

• In a large nonstick skillet, saute mushrooms and zucchini in 2 tablespoons butter until tender; remove and keep warm., In the same skillet, melt remaining butter. In a small bowl, whisk the eggs, water, salt and pepper. Add to skillet (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath., When the eggs are set, spoon vegetable mixture over one side and sprinkle with cheese. Fold other side over filling. Remove from the heat., In a small saucepan over medium heat, melt butter. Add remaining sauce ingredients; cook and stir for 5 minutes or until heated through. Serve with omelet.

Steps:

• Crack the eggs in a bowl; add the water, dry mustard, Tabasco, and salt and pepper. Whisk until foamy. Melt butter in a large non-stick skillet over medium-low heat.( See the food.com video on how to prepare the perfect omelet if needed. ) Once the omelet has set, spoon sprinkle one side with the cheese followed by all other ingredients. Fold over and serve.

Steps:

• Saute pepper and onions.
• Scramble eggs, pour into buttered skillet.
• Cook to your disired doneness.
• Top with sauted vegetables and cheese.
• Fold egg over toppings.
• Serve hot.

Steps:

• Heat olive oil in a large skillet over medium heat, swirling oil to coat the skillet. Pour eggs into hot skillet; eggs will bubble and firm immediately.
• Lift cooked edges of the omelet with a rubber spatula and tilt the skillet so that the uncooked egg runs underneath the lifted edge. Continue cooking, lifting edges and tilting the skillet, until omelet is almost completely set, 1 to 2 minutes total cooking time; remove from heat. Spread out any runny egg evenly on the top of the omelet with a rubber spatula.
• Sprinkle goat cheese, 1 1/2 teaspoons chives, sea salt, and black pepper over omelet. Gently lift one edge and fold 1/3 of the omelet into the center over the cheese and chives. Fold the opposite 1/3 of the omelet into the center. Slide omelet to the edge of the skillet and flip, folded side down, onto a plate. Top with remaining chives.

Steps:

• In a small nonstick skillet, saute mushrooms and onion in oil until tender. Remove from skillet and set aside., In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon mushroom mixture on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate. Serve with marinara sauce.

Steps:

• 1. Preheat oven to 200 degrees and have 4 oven proof plates ready.
• 2. Place the potatoes in a pot of water and bring to a boil over medium-high heat. Boil 20 minutes or until the potatoes are tender and easily pierced by the tip of a sharp knife. Drain the potatoes, peel them, and cut them into small cubes.
• 3. In a mixing bowl, combine the first five ingredients. Using a nonstick pan sprayed lightly with cooking spray and saute the mixture 3-5 minutes over medium heat (until mushrooms are soft).
• 4. In another bowl lightly beat the whole eggs with a fork then add in the egg whites until thoroughly blended. Add pepper to taste.
• 5. Spray an 8-inch nonstick pan and set over medium heat. Pour in 1/4 of the egg mixture. Cook 2-3 minutes. Lift up the sides of the omelet to allow the uncooked egg to flow to the bottom of the pan. When the egg is solidified, scatter 1/4 of the cooked artichoke/potatoe mixture into a line down the center of the omelet (you will be folding it over). Sprinkle with 1 Tablespoon of cheese. Using a spatula, carefully fold the omelet in half. Place on oven-proof plate and keep warm in the oven while you repeat the process for the remaining omelets. Serve and enjoy.

Steps:

• Combine zucchini and summer squash in a bowl and sprinkle 2 tablespoons kosher salt over top; toss until everything is evenly coated. Let sit for 15 minutes, tossing occasionally.
• Thoroughly rinse squash with cold water to remove all salt; transfer to a colander and let drain for 15 minutes.
• Heat 1 tablespoon olive oil in a 10-inch, oven-proof skillet over medium heat. Add bacon and cook until browned and almost crisp, about 5 minutes.
• While the bacon is cooking, mix eggs, 1/4 teaspoon kosher salt, black pepper, cayenne, and green onions together with a fork in a large bowl.
• Raise the heat on the bacon to medium-high; toss in peppers and red onion plus a pinch of salt. Cook and stir until the peppers just start to soften and the onions turn translucent, about 3 minutes. Add drained squash and carefully stir together; cook until squash is just barely tender, about 5 minutes.
• Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Toss Cheddar cheese into the skillet and pour egg mixture over top. Stir with a spatula (like you were making scrambled eggs) until it starts to thicken up, 30 to 45 seconds. Shake the pan gently to settle the contents and turn off the heat. Push the edges down a bit with the spatula and sprinkle goat cheese over top. Drizzle with remaining 1 tablespoon olive oil.
• Place under the preheated broiler until the surface is lightly browned and frittata is firm to the touch, 2 to 3 minutes.
• Sprinkle with more green onions and let cool for 5 minutes before transferring it onto a serving plate.