A Different Kind Of Omelet Food
YUMMY VEGGIE OMELET
I enjoy this omelet served on top of toast. Use any type of cheese you like - Swiss and Gouda are both good choices.
Provided by jen
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Yield 2
Number Of Ingredients 8
Steps:
- Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
- While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper.
- Shred the cheese into a small bowl and set it aside.
- Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them.
- Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
- Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve.
Nutrition Facts : Calories 386.4 calories, Carbohydrate 9.1 g, Cholesterol 429.8 mg, Fat 29.8 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 15.7 g, Sodium 1157.8 mg, Sugar 4.8 g
A DIFFERENT KIND OF OMELET
Make and share this A Different Kind of Omelet recipe from Food.com.
Provided by EstacyGold
Categories Breakfast
Time 45m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- Shred small red potato
- Rinse in colander and drain on paper towels to remove as much water as possible
- Fry in bacon grease till tender adding basil, parsley, salt and pepper when almost done, do not over cook
- Remove from heat and set aside
- Assemble all ingredients
- Scramble together eggs, powdered milk, water, and pepper in a bowl till the eggs look nice and blended (they will be a sharp yellow color)
- To a large non-stick skillet, add the butter and ½ tsp of bacon grease (you can omit this if you prefer; it gives a little added flavor to the eggs)
- Turn to 7 or 8 on electric range (or med high)
- When butter his hot, add the egg mixture, and coat the bottom of the pan with the egg
- It will be thin, depending on the size of your pan, but that is the way that it should be
- Try to keep it even as it cooks in the pan
- When the center begins to become solid,and shiny, turn heat down to med low so as not to brown the bottom too much( a little is ok) and start layering the other ingredients on one half of the egg mixture as follows, potato mixture, mushrooms, bacon, onions, tomatoes and cheese
- Fold other half over the ingredients carefully so as not to tear it
- Remove from heat and cover for 2 minute Serve with buttered toast
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