MICROWAVE 3-MINUTE OMELETTE IN A MUG RECIPE BY TASTY
Here's what you need: eggs, bell pepper, ham, fresh spinach, salt, pepper
Provided by Alvin Zhou
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Combine all ingredients in a microwaveable mug.
- Cook for 2-3 minutes, making sure the egg doesn't bubble over. Stir halfway through the cooking process.
- Enjoy!
Nutrition Facts : Calories 211 calories, Carbohydrate 7 grams, Fat 12 grams, Fiber 1 gram, Protein 17 grams, Sugar 4 grams
EGG BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: eggs, salt, pepper, spinach, tomato, onion, bell pepper, broccoli, parmesan cheese, cheddar cheese
Provided by Joey Firoben
Categories Breakfast
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (180°C).
- In a measuring cup, beat the eggs until smooth. Set aside.
- In a greased muffin tin, place your desired combination of fillings into each muffin cup.
- Season each cup with salt and pepper.
- Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
- Bake for 20 minutes, until set.
- Enjoy!
Nutrition Facts : Calories 98 calories, Carbohydrate 5 grams, Fat 5 grams, Fiber 1 gram, Protein 7 grams, Sugar 2 grams
EASY OMELETTE CUPS RECIPE BY TASTY
Here's what you need: tater tots, eggs, milk, salt, pepper, your favorite omelette filling
Provided by Tasty Team
Categories Breakfast
Yield 12 cups
Number Of Ingredients 6
Steps:
- In a bowl, whisk together the eggs, milk, salt, and pepper.
- Push 3 tater tots in each cup of a non-stick muffin tin.
- Bake at 425°F (220°C) for 10 minutes. Remove from oven.
- Place your favorite omelette fillings in each muffin tin on top of the tater tots.
- Pour egg mixture into each muffin tin.
- Bake at 350°F (177°C) for 20 minutes, or until fully cooked!
- Enjoy!
MUFFIN TIN CUSTOMIZABLE VEGGIE EGG CUPS RECIPE BY TASTY
Here's what you need: eggs, salt, pepper, fresh spinach, tomato, onion, bell pepper, broccoli, cheddar cheese
Provided by Merle O'Neal
Categories Breakfast
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF (180ºC).
- In a greased muffin tin, place your desired combination of fillings into each muffin cup.
- In a measuring cup, add salt and pepper to eggs and beat the eggs until smooth.
- Season each cup with salt and pepper.
- Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
- Bake at 350°F (180°C) for 20 minutes, until set.
- Enjoy!
Nutrition Facts : Calories 75 calories, Carbohydrate 0 grams, Fat 4 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams
EASY TACO CUPS
These zesty little cups rank high on my list of favorites because they combine three things I look for in a recipe: fast, easy and delicious! They make a simply fantastic finger food for parties, and my guests have fun selecting their desired toppings. -Ashley Jarvies, Manassa, CO
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking meat into crumbles; drain. Stir in taco seasoning and refried beans; heat through., Unroll each tube of dough into a long rectangle. Cut each rectangle into 12 pieces; press lightly onto bottoms and up sides of 24 ungreased muffin cups. , Fill each muffin cup with a rounded tablespoon of beef mixture; sprinkle each with 1 tablespoon cheese. Bake 14-16 minutes or until dough is golden brown. Cool taco cups in pans 10 minutes before removing. Serve with toppings as desired.
Nutrition Facts : Calories 291 calories, Fat 15g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 819mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein.
CLASSIC OMELETTE RECIPE BY TASTY
Here's what you need: eggs, butter, spinach, tomato, mushroom, cheese, nira chive
Provided by Matthew Johnson
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 7
Steps:
- In a medium bowl, beat the eggs.
- Melt the butter in a medium frying pan over medium heat.
- Pour in the beaten eggs. Stir and shake the pan, moving the eggs around until a few curds form. Reduce the heat to low, then flatten the eggs until the still-runny egg covers the entire bottom of the pan. Add any fillings that you would like.
- Let the omelette cook until the eggs are fully set, 1-2 minutes, then gently roll the omelette and transfer to a plate. The surface should be smooth with no color.
- Sprinkle with chives, if desired.
- Enjoy!
Nutrition Facts : Calories 372 calories, Carbohydrate 1 gram, Fat 29 grams, Fiber 0 grams, Protein 23 grams, Sugar 0 grams
CLASSIC FRENCH OMELETTE RECIPE BY TASTY
French omelettes are arguably the most famous omelettes--and the most technically challenging. But fear no more, we take you through all the tips, tricks and techniques to create the most delicious, and beautiful, omelette in no time.
Provided by Matt Ciampa
Categories Breakfast
Time 20m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Add the eggs, water, and salt to a medium bowl. Use a wire whisk or fork to beat until the whites and the yolks are completely combined, with no spots of egg white remaining. The mixture should flow off the whisk evenly. Let sit at room temperature for 10-15 minutes.
- Melt 1 tablespoon of butter in an 8-inch nonstick skillet over medium heat until it starts to foam, but does not brown, about 1 minute. Pour in the eggs. Using a rubber spatula, constantly scrape the bottom of the pan while also moving it in a circular motion to ensure that the eggs cook slowly, forming only small curds, 1-2 minutes. Be sure to scrape the sides of the pan to incorporate the wispy edges back into the center of the omelette. Once the eggs are softly scrambled and look creamy and custardy, 2-3 minutes more, stop stirring and reduce the heat to low. Use the spatula to smooth the surface in an even layer. You can also gently shake the skillet to settle any uncooked egg. The surface should look wet, but not runny.
- Remove the pan from the heat and let sit for 1 minute to ensure the omelette will hold its shape.
- Gently begin to roll up one side of the omelette. Slide ½ tablespoon of butter into the pan to help release the rest of the omelette from the surface. Continue rolling into a cylinder shape, then invert onto a plate, seam-side down.
- Brush the exterior of the omelette with the remaining ½ tablespoon butter. Garnish with chives and flaky salt.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 475 calories, Carbohydrate 1 gram, Fat 41 grams, Fiber 0 grams, Protein 24 grams, Sugar 0 grams
DENVER OMELET CUPS
In place of ham steak, you can use crumbled sausage or diced turkey breast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees. Coat 6 nonstick jumbo muffin cups with 1/2 teaspoon butter. In a large microwave-safe bowl, melt 4 teaspoons butter. Add hash browns and 2 egg whites; season with salt and pepper and mix thoroughly. Place 1/2 cup mixture into each muffin cup, firmly pressing into bottom and up side of each cup. Bake 15 minutes.
- Meanwhile, in a small nonstick skillet, melt 1/2 teaspoon butter over medium. Add red onion, bell pepper, and ham steak. Cook, stirring occasionally, until onion is softened, about 7 minutes. Season with salt and pepper. Divide vegetable mixture evenly among cups and top with cheddar. Bake 2 minutes. Remove from oven and crack 1 egg into each cup. Season with salt and pepper and bake until whites are set but yolks are still runny, 8 to 10 minutes. With a small offset spatula, remove cups from pan and serve immediately.
Nutrition Facts : Calories 247 g, Fat 14 g, Fiber 2 g, Protein 17 g, SaturatedFat 8 g
BASIC OMELETTE
This is a very simple omelette for one. If you are going to add any fillings, make sure to prepare them ahead of time. Feta cheese and dill is a favourite of mine.
Provided by Sackville
Categories Breakfast
Time 4m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Crack the eggs into a small bowl and whisk.
- Add some salt and pepper, if you like, but do not add any water, milk, or any other liquids.
- Heat the oil or butter in a 9-inch non-stick frying pan and pour in the eggs.
- In the first 30-seconds of cooking, use a spatula to create 6-10 small cuts through the omelette.
- This allows the uncooked egg on the top to flow down to the bottom of the pan.
- When the top is nearly set, sprinkle any fillings over half of the omelette and turn off the heat.
- Don't worry if some of the egg in the very centre isn't quite set, because the ambient heat will soon cook it.
- Use your spatula to flip one half of the omelette over the other and serve immediately.
Nutrition Facts : Calories 263.2, Fat 23.1, SaturatedFat 4.9, Cholesterol 372, Sodium 142, Carbohydrate 0.7, Sugar 0.4, Protein 12.6
EGG CUPS RECIPE BY TASTY
Here's what you need: eggs, salt, pepper, spinach, tomato, broccoli, shredded cheddar cheese, bell pepper, onion, mushroom, asparagus, bacon
Provided by Mercedes Sandoval
Categories Breakfast
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350˚F (180˚C).
- Fill a greased muffin tin with your favorite combination of fillings or use the ones we did!
- Whisk eggs in measuring cup and fill up each tin.
- Sprinkle with salt and pepper.
- Bake for about 30 minutes or until a toothpick comes out clean.
- Enjoy!
Nutrition Facts : Calories 113 calories, Carbohydrate 0 grams, Fat 7 grams, Fiber 0 grams, Protein 9 grams, Sugar 0 grams
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