HAM AND PEPPER OMELET
You can make fluffy omelets in less time (and with much less effort) than you may think. This hearty version has a filling of green pepper, onion, and diced ham.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 15m
Number Of Ingredients 6
Steps:
- In a small skillet over medium heat, warm 1 teaspoon olive oil. Cook onion and green bell pepper, until onion is translucent, 2 to 3 minutes. Add ham; cook until browned, 3 to 5 minutes.
- In a small bowl, whisk together eggs and salt until frothy. Make omelet, adding remaining olive oil to heated pan; fill with ham mixture.
SKINNY PEPPER, TOMATO & HAM OMELETTE
If you're in need of a protein boost try making this healthy omelette for breakfast, using fewer yolks lowers the cholesterol
Provided by Good Food team
Categories Breakfast
Time 25m
Number Of Ingredients 8
Steps:
- Mix the eggs and egg whites with some seasoning and set aside. Heat the oil in a medium non-stick frying pan and cook the pepper for 3-4 mins. Throw in the white parts of the spring onions and cook for 1 min more. Pour in the eggs and cook over a medium heat until almost completely set.
- Sprinkle on the ham and cheese and continue cooking until just set in the centre, or flash it under a hot grill if you like it more well done. Serve straight from the pan with the green part of the spring onion sprinkled on top, the chopped tomato and some wholemeal toast.
Nutrition Facts : Calories 206 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 1.21 milligram of sodium
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
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
CLASSIC CHEESE OMELET
This satisfying breakfast is so simple yet so delicious.
Provided by Land O'Lakes
Categories Omelet Cheese Dairy Egg Breakfast and Brunch
Yield 1 serving
Number Of Ingredients 7
Steps:
- Combine eggs and milk in bowl; beat with fork or whisk until well mixed. Season with salt and pepper, if desired.
- Melt butter in 8-inch nonstick skillet over medium-high heat until sizzling; pour egg mixture into hot skillet. Cook 30 seconds or until bottom is set. Run heat proof spatula around edge of pan, lifting edges of eggs and allowing uncooked portions to flow underneath. Tilt pan, if necessary. Continue cooking, lifting eggs as needed, 1-2 minutes or until almost set.
- Remove from heat. Sprinkle cheese over half of omelet. Carefully fold other side of omelet over cheese. Carefully slide omelet onto serving plate. Sprinkle with parsley, if desired.
Nutrition Facts : Calories 370 calories, Fat 30 grams, SaturatedFat grams, Transfat grams, Cholesterol 435 milligrams, Sodium 420 milligrams, Carbohydrate 2 grams, Fiber 0 grams, Sugar grams, Protein 20 grams
CHEESE & PEPPER OMELET
An omelet with a zing from the great people at Kraft Foods. Nobody does cheese better! photo by: kraft
Provided by Ellen Bales
Categories Eggs
Time 25m
Number Of Ingredients 8
Steps:
- 1. In a medium bowl, beat the whole eggs, egg whites and water with a whisk until well blended.
- 2. Cook the peppers and onions in a large nonstick skillet sprayed with cooking spray on medium-high heat for 5 minutes or until almost tender. Remove from skillet and set aside.
- 3. Place eggs in the skillet; cover and cook on low-to-medium heat for 6 minutes.
- 4. Top half of the omelet with the pepper mixture, followed by the cheese; fold in half. Cook, covered, 3 minutes more, or until cheese is melted. Serve topped with salsa.
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
BACON, MUSHROOM AND PEPPER JACK CHEESE OMELET
This is my version of the BMP Omelet that is served at our local Shari's Restaurant. I tapered it down to just 2 eggs for an individual serving, since their 3-egg omelet is a little too filling for me. And sometimes I omit the bacon pieces, and it's just as good. I don't really measure the filling ingredients, but rather just toss in whatever amount I want at the time. But I had to list specific quantities to post this recipe, which are rough estimates. So feel free to adjust the quantities of each ingredient to suit your taste preferences. The system would not accept "Pepper Jack Cheese" as an ingredient (no matter what I did, it changed that ingredient to Monterey Jack cheese). But Pepper Jack really is the variety of Monterey cheese you will want to use in order to get that peppery zing that is the focal point of this omelet. So I had to write that ingredient as cheese, then specify it to be grated Pepper Jack.
Provided by Northwestgal
Categories < 15 Mins
Time 10m
Yield 1 omelet, 1 serving(s)
Number Of Ingredients 9
Steps:
- Lightly spray 8-inch skillet with no-stick spray. Heat skillet over medium heat.
- In a bowl beat together eggs, milk, salt and pepper until frothy. Pour into heated skillet.
- Cook, uncovered, without stirring for about 4 minutes and eggs start to set. As eggs start to set, run a spatula around the edge of the skillet and lift eggs slightly so the uncooked portion can flow underneath.
- When eggs are almost set, sprinkle the crumbled bacon pieces, sliced mushrooms and Pepper Jack cheese down the center of the omelet; let cook another 1 to 2 minutes, or until eggs are set throughout and the cheese is just starting to melt.
- Fold the omelet in thirds by folding one side of the omelet over the filling, and then folding the other side over the first side.
- Transfer the omelet to a plate. Garnish the top of the omelet with sliced black olives and green onion slices.
ROASTED RED PEPPER OMELETS
Steps:
- Coat an 8-in. nonstick skillet with cooking spray and place over medium heat. In a small bowl, whisk the eggs, water, salt and pepper. Add half of 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, add half of the red peppers, cheese and onions on one side; fold other side over filling. Slide omelet onto a plate. Repeat.
Nutrition Facts : Calories 185 calories, Fat 12g fat (5g saturated fat), Cholesterol 331mg cholesterol, Sodium 714mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 13g protein.
MUSHROOM, BELL PEPPER, AND CHEESE OMELET
Make and share this Mushroom, Bell Pepper, and Cheese Omelet recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 22m
Yield 1 serving(s)
Number Of Ingredients 16
Steps:
- To make the filling: In a nonstick skillet, melt the butter over medium heat.
- Add in the bell pepper, onion, and mushrooms; stir/saute for about 5 minutes or until tender.
- Add in Tabasco sauce and parsley; stir to combine; set aside.
- To make the omelet: in a mixing bowl, whisk together the eggs, water, salt, and pepper.
- Heat an 8-inch omelet pan over medium heat; add butter and swirl to coat the bottom of the pan.
- When butter foams, pour egg mixture in all at once.
- Let set for about 20 seconds or until edges begin to cook.
- Using a spatula, gently lift edges of mixture and tilt skillet to allow uncooked egg mixture to flow underneath.
- Continue to do this until the top is almost dry.
- Spoon vegetable mixture over one half of the omelet; sprinkle MJ cheese over vegetable mixture.
- Fold the other side of the omelet over to cover.
- Let stand for a few seconds to let cheese melt.
- Turn omelet out onto a warmed plate; sprinkle with parmesan cheese and garnish with parsley and tomato wedge.
23 BEST OMELETTES RECIPE COLLECTION
These omelette recipes make the perfect meal any time of the day! From ham and cheese to spinach and feta to chili and cheese, the possibilities are endless with omelettes.
Provided by insanelygood
Categories Breakfast Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an omelette in 30 minutes or less!
Nutrition Facts :
BELL PEPPER VEGETARIAN OMELET
Steps:
- Gather the ingredients.
- Crack eggs into a medium bowl. Add salt, pepper, and garlic powder, if using. Vigorously beat together with a fork, incorporating as much air as possible. Reserve.
- Heat a 10-inch nonstick skillet or omelet pan over medium heat and add the olive oil. Add the diced onion, if using, and sauté for 3 to 5 minutes until tender.
- Add the chopped peppers and cook for 3 to 4 minutes or just until the bell peppers are slightly tender. Turn off the heat.
- Let the vegetables cool slightly, then add them to the reserved beaten eggs and combine well.
- Using several paper towels, carefully wipe off the skillet and place it back over medium-low heat.
- Add the butter and move the pan around to make sure the butter coats the entire bottom.
- Pour the egg mixture into the pan.
- Tilt the pan as you lift the edges of the omelet to allow the uncooked parts in the middle to flow out to the edges. This helps the eggs to cook quicker and more evenly.
- Allow your vegetable omelet to cook until the bottom of the eggs is solid but not brown at all.
- Using a rubber spatula, flip it over entirely and let it cook for 1 to 2 minutes before transferring to a plate. Or, fold the omelet in half and slide it off the pan onto a plate. The interior should be moist but not raw. Cut in half for 2 servings and enjoy!
Nutrition Facts : Calories 273 kcal, Carbohydrate 5 g, Cholesterol 387 mg, Fiber 1 g, Protein 13 g, SaturatedFat 8 g, Sodium 346 mg, Sugar 3 g, Fat 22 g, ServingSize 1 omelet (1 serving), UnsaturatedFat 0 g
WESTERN OMELETTE WITH BELL PEPPER, ONION, HAM, AND CHEESE RECIPE
This Western omelette truly tastes like the West, thanks to nicely browned onions, bell peppers, and ham, and a pinch of smoked paprika to give it all a whiff of campfire smoke.
Provided by Daniel Gritzer
Categories Breakfast and Brunch
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- In a medium mixing bowl, season eggs with salt and pepper, then whisk until homogeneous and frothy. Set aside.
- Meanwhile, add cheese to a medium heatproof mixing bowl. In a 10-inch nonstick skillet, melt 1 tablespoon butter over medium-high heat, swirling, until lightly browned. Add bell pepper and onion, season with salt, and cook, stirring occasionally, until softened and beginning to brown, about 6 minutes. Add ham and cook, stirring occasionally, until vegetables and ham are browned in spots and smell pleasantly smoky, about 5 minutes longer. Stir in smoked paprika and freshly ground black pepper. Scrape vegetables and ham into the cheese and stir to combine.
- Wipe out skillet and set over medium heat. Add remaining 1 tablespoon butter and cook until melted and lightly browned. Re-whisk eggs until foamy, then add to skillet and cook, using a silicone spatula to push the edges in toward the center as they set and tilting the pan to spread the uncooked egg underneath. Continue pushing in the edges of the eggs and tilting the skillet, working all around the pan, until omelette is almost set, about 45 seconds.
- Sprinkle ham, vegetables, and cheese over half of omelette, remove from heat, cover, and let omelette sit until mostly or fully cooked through on top (depending on your preferred consistency), about 1 minute.
- Using silicone spatula, loosen the edges of the omelette from skillet and shake skillet to ensure that it's not stuck. Carefully fold omelette in half to enclose the filling, then slide it onto a serving plate and serve immediately.
Nutrition Facts : Calories 477 kcal, Carbohydrate 8 g, Cholesterol 548 mg, Fiber 1 g, Protein 31 g, SaturatedFat 17 g, Sodium 1023 mg, Sugar 2 g, Fat 35 g, ServingSize Makes 1 large omelette, serving 2, UnsaturatedFat 0 g
THREE CHEESE SOUFFLé OMELETTE
Steps:
- Place a 7-or-8-inch nonstick skillet over medium-low heat. Set the oven rack to the center position and heat the broiler to high.
- Place the yolks into a medium bowl and the whites into a large metal or glass bowl. Add the salt to the whites and, using a metal whisk or hand mixer, whip up until foamy and they hold medium peaks. Set aside. Lightly whisk the egg yolks until slightly foamy. Using a metal spoon or large whisk, gently fold the yolks into the whites just until combined.
- Melt the butter in the pan and gently pour in the eggs. Allow the omelette to cook for 1 minute. Gently sprinkle with all the cheese and transfer to the oven for 2 to 3 minutes, or until the cheese melts.
- Gently fold the omelette in half and transfer to a plate. Scatter with the herbs, season with salt and pepper and serve immediately.
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- Beat the eggs in a bowl. Smear a pan with the remaining butter and pour the eggs in it. Sprinkle with salt and black pepper .
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- In large bowl, whisk together the eggs and milk, season with salt, pepper and herbs. Add the sautéed mixture to the eggs, along with the chives, and half of the cheese.
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- Add the sausage, breaking it up with a spoon, and bell pepper and cook until the sausage is browned and cooked through and the peppers are tender, 5 to 6 minutes.
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