EASY TURKEY OMELETTE
Make and share this Easy Turkey Omelette recipe from Food.com.
Provided by cuisinebymae
Categories One Dish Meal
Time 11m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Combine eggs, evaporated milk, salt and pepper.
- Beat well.
- Combine turkey, onion, tomato sauce, and green pepper.
- Melt butter in an 8 inch skillet, preferably with rounded sides, over medium heat.
- Pour in the egg mixture.
- Let cook, without stirring, until it is about three-quarters cooked, with just the top not cooked.
- Carefully loosen with a metal spatula and turn.
- Try not to break it.
- When the underside is cooked, spread the turkey mixture on one half of the omelette.
- Spread the torn cheese pieces over the turkey mixture.
- Fold omelette over to cover the filling.
- Serve as soon as the cheese is melted.
DELUXE BACON ONION OMELET
With only four ingredients, this very flavorful omelet melts in your mouth!
Provided by patriciafulda
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 35m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Arrange bacon on a baking sheet.
- Bake in the preheated oven until just crisped, 10 to 12 minutes.
- Beat eggs and water together in a bowl.
- Let the bacon cool on paper towels, about 5 minutes. Break into small pieces.
- Spray a 10-inch non-stick skillet with cooking spray. Melt butter over medium heat until foaming, about 2 minutes. Add onion once butter is no longer foaming. Cook and stir until tender but not browned, 4 to 5 minutes.
- Increase heat to medium-high. Pour eggs into the skillet and cook until mostly set, about 2 minutes. Lift the omelet with a spatula as the center rises; tilt the skillet so that uncooked eggs run to the center of the pan. Cook until set, 2 to 4 minutes. Sprinkle bacon pieces onto the omelet and fold in half using the spatula.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 6.1 g, Cholesterol 310.2 mg, Fat 19.3 g, Fiber 1 g, Protein 15.5 g, SaturatedFat 8 g, Sodium 485 mg, Sugar 3 g
TURKEY FILLED OMELETTE
Classic folded omelette using left-over roasted turkey and savory seasoning.
Provided by chefblackhat
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 20m
Yield 1
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of olive oil and butter in a skillet over medium-low heat, and stir in the shiitake mushroom, shallot, salt, red pepper flakes, and sage. Cook and stir until the shallot is translucent, about 5 minutes. Mix in the turkey and vermouth, and stir for a minute or two just to heat; remove from heat.
- Beat the eggs with a fork in a bowl until well blended, and season with a pinch of salt and white pepper. Heat 2 teaspoons of olive oil in an omelette pan over medium heat until hot, and pour the beaten eggs into the pan. Use a spatula to gently stir the eggs just until they begin to set, 1 to 2 minutes; shake the pan to cover the bottom completely with egg. Smooth out the top of the partially set eggs with the spatula, cook just until the bottom is firm and the top is still slightly soft, and turn off the heat.
- Spoon turkey filling into the center of the omelette, filling about the middle third of the omelette; dot with small dollops of creme fraiche. Do not overfill omelet. With spatula, fold the upper third of the egg over the filling, and gently tip the skillet and shake the omelette towards the edge of the skillet. With spatula, fold the omelet over one more time, forming a loose cigar shape, and gently tip the omelet onto a serving plate.
Nutrition Facts : Calories 577.9 calories, Carbohydrate 12.1 g, Cholesterol 439.2 mg, Fat 48.1 g, Fiber 0.9 g, Protein 25.1 g, SaturatedFat 15.3 g, Sodium 761.3 mg, Sugar 3.5 g
DOUBLE TOMATO AND TURKEY BACON OMELETTE
This recipe comes from The Sugar Solution book. This recipe sounded so yummy, that I just had to share. I love sun dried tomatoes and having them in an omelette sounded great!
Provided by CyndiCB
Categories Breakfast
Time 21m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Place the sun-dried tomatoes in a small dish. Add boiling water to voer and let stand for 15 minutes, or until softened. Drain the tomatoes and chop. In a small bowl, combine the sun-dried and plum tomatoes, bacon, and goat cheese. In a medium bowl, whisk together the egs, egg whites, water, scallions, salt, and pepper until slightly frothy.
- Heat 1/2 teaspoon oil in nonstick skillet over medium heat. Add half of the egg mixture and cook for 2 minutues, occasionally lift the edges of the egg mixture with a spatual and tilting the pan, allowing the uncooked mixture to flow underneath.
- When the eggs are almost set, spook half ot eh tomato mixture down the center of the egg. Loosen the edges of the omelette with a spatual and fold the two sides over the filling. Slide out onto a warm plate. Replate with remaining oil and egg and tomato mixture.
Nutrition Facts : Calories 183.4, Fat 10.5, SaturatedFat 2.7, Cholesterol 224.1, Sodium 742.7, Carbohydrate 7.4, Fiber 1.7, Sugar 5, Protein 15.3
FAMILY-SIZE TOMATO, BACON AND GARLIC OMELET
From "The Best of America's Test Kitchen". Nice to have a recipe where everyone can eat at the same time. Posted for safe-keeping. I'm sure this could be adapted to include your favorite veggies or meats.
Provided by Treewoman
Categories Breakfast
Time 35m
Yield 4 wedges, 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk the eggs, 1/2 teaspoon salt, and 1/8 teaspoon pepper together in a large bowl. Set aside.
- Fry the bacon in a 12-inch nonstick skillet over medium-high heat until crisp, about 8 minutes. Stir in the tomato and bell pepper and cook until the vegetables are softened, about 6 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds. Transfer the mixture to a paper towel-lined plate and wipe the skillet clean with paper towels. Return the skillet to medium heat.
- Melt the butter in the skillet, swirling to coat the skillet, until the foaming subsides. Add the eggs and bacon mixture to the pan and cook, stirring gently in a circular motion, until the mixture is slightly thickened, about 1 minute.
- Use a rubber spatula to pull the cooked edges of the egg toward the center of the pan, tilting the pan so the uncooked egg runs to the cleared edge of the pan. Repeat until the bottom of the omelet is just set but the top is still runny, about 1 minute.
- Cover the skillet, reduce the heat to low, and cook until the top of the omelet begins to set but is still moist, about 5 minutes.
- Remove the pan from the heat. Sprinkle the cheese evenly over the omelet, cover, and let it sit until the cheese partially melts, about 1 minute. Slide half of the omelet onto a serving platter using a rubber spatula, then tilt the skillet so the remaining omelet flips over onto itself, forming a half-moon shape. Cut the omelet into wedges and serve immediately.
Nutrition Facts : Calories 362.3, Fat 29.1, SaturatedFat 13.3, Cholesterol 417.1, Sodium 393.5, Carbohydrate 4.4, Fiber 0.9, Sugar 2.1, Protein 20.4
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