CHEESE, LEEK & POTATO TORTILLA
A quick, thick Spanish omelette that's a brilliant way to use up leftover potatoes and cheese with eggs
Provided by Good Food team
Categories Brunch, Dinner, Lunch, Main course, Side dish, Supper
Time 22m
Number Of Ingredients 6
Steps:
- Melt a knob of butter in a medium, nonstick frying pan, then cook the leek for about 5 mins until softened. Meanwhile, cut the potatoes in half, then into slices about ½cm thick. Beat the eggs, season, then stir in the cheese and sage.
- Add a little extra butter to the pan if needed, tip in the potatoes, then the egg mixture. Turn the heat to low, then cook for 10 mins until nearly set. Place under a hot grill, then cook for a couple of mins more until the top is set and golden. Slice into wedges and serve with a green salad.
Nutrition Facts : Calories 277 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 0.81 milligram of sodium
LEEK 'N' BRIE OMELET
This super-simple omelet has an upscale feel and the fantastic taste will surely impress breakfast guests. The mildly garlicky flavor of leeks and buttery creaminess of Brie combine to make this an adult version of a cheese-and-onion omelet.
Provided by Taste of Home
Time 20m
Yield 1 serving.
Number Of Ingredients 9
Steps:
- In a small nonstick skillet, cook leek in oil over medium heat for 5 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the heat and set aside. , In the same skillet, melt butter over medium-high heat. In a small bowl, whisk the eggs, water, salt and pepper. Pour into 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 leek mixture over one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate.
Nutrition Facts : Calories 406 calories, Fat 30g fat (13g saturated fat), Cholesterol 474mg cholesterol, Sodium 694mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.
LEEK AND PEPPER OMELETTE
I found this recipe in Janet Wright's book "The top 100 health tips", published by Lifetime Distributers, Castle Hill, Australia. Janet says "Eating the right meal within an hour or two after excercise could make the biggest difference you've noticed yet. That's the time when your body needs - and most effectively uses - food to turn your effort into stronger muscles and increased energy levels. It's also when you burn fat most effectively. Eggs are a concentrated source of muscle-building amino acids and other body-building nutrients. They're also rich in vitamin K, which helps to heal bruises and other minor sports injuries. This vitamin works by ensuring that blood is able to clot normally, so it could also reduce the danger of blood clots in arteries." The original recipe called for groundnut oil, but I think butter would work just fine - or any other oil you have on hand. This would make a nice breakfast for an extremely hungry person, or could be shared among a few people. If you're just making it for yourself, you might want to halve it. I haven't tried this recipe yet.
Provided by TALIA 3
Categories Breakfast
Time 15m
Yield 4 serves, 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil and gently fry the leek for 2-3 minutes until half cooked.
- Add the sweet pepper and cook for 2 minutes.
- Remove the vegetables, and set aside.
- Beat the eggs in a bowl and add 2 tablespoons of water. Season and pour the mixture into the pan.
- Add the vegetables and cook for around 5 minutes until the egg is set.
Nutrition Facts : Calories 120.3, Fat 8, SaturatedFat 3.4, Cholesterol 219.1, Sodium 95.6, Carbohydrate 5.3, Fiber 1, Sugar 2.5, Protein 7
LEEK 'N' BRIE OMELET
This super-simple omelet has an upscale feel and the fantastic taste will surely impress breakfast guests. The mildly garlicky flavor of leeks and buttery creaminess of Brie combine to make this an adult version of a cheese-and-onion omelet.
Provided by Taste of Home
Time 20m
Yield 1 serving.
Number Of Ingredients 9
Steps:
- In a small nonstick skillet, cook leek in oil over medium heat for 5 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the heat and set aside. , In the same skillet, melt butter over medium-high heat. In a small bowl, whisk the eggs, water, salt and pepper. Pour into 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 leek mixture over one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate.
Nutrition Facts : Calories 406 calories, Fat 30g fat (13g saturated fat), Cholesterol 474mg cholesterol, Sodium 694mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.
BACON & BRIE OMELETTE WEDGES WITH SUMMER SALAD
Spanish-style frittatas, or 'tortilla', are traditionally served in thick slices complete with oozing cheese and a crunchy salad
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 9
Steps:
- Turn on the grill and heat 1 tsp of the oil in a small pan. Add the lardons and fry until crisp and golden. Drain on kitchen paper.
- Heat 2 tsp of the oil in a non-stick frying pan. Mix together the eggs, lardons, chives and some ground black pepper. Pour into the frying pan and cook over a low heat until semi-set, then lay the brie on top. Grill until set and golden. Remove from the pan and cut into wedges just before serving.
- Meanwhile, mix the remaining olive oil, vinegar, mustard and seasoning in a bowl. Toss in the cucumber and radishes, and serve alongside the omelette wedges.
Nutrition Facts : Calories 395 calories, Fat 31 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2.2 milligram of sodium
BRIE OMELET
Make and share this Brie Omelet recipe from Food.com.
Provided by CJAY8248
Categories Breakfast
Time 7m
Yield 1 omelet, 1 serving(s)
Number Of Ingredients 4
Steps:
- Add oil to a skillet over high heat.
- Remove the rind from 3 slices of Brie.
- Whisk eggs for 1 minute. While moving the skillet in a circular motion, pour the eggs in continuing motion, cook until the outside edges are firm (approximately 1 minute). Then flip the omelet to finish cooking (about 30 seconds). Place the cheese slices in the center and fold the omelet. Salt and pepper to taste.
- Try this recipe with Camembert as well.
Nutrition Facts : Calories 453.2, Fat 41.3, SaturatedFat 8.4, Cholesterol 558, Sodium 213.5, Carbohydrate 1.1, Sugar 0.6, Protein 18.8
MOREL, HAM AND BRIE OMELET
Categories Egg Mushroom Breakfast Brunch Sauté Brie Ham Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 omelets
Number Of Ingredients 5
Steps:
- Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add ham; sauté 3 minutes. Add morels; sauté until tender, about 5 minutes. Season with salt and pepper. Remove from heat.
- Whisk 3 eggs in bowl. Season with salt and pepper. Melt 1 tablespoon butter in 7- to 8-inch nonstick skillet over medium heat. Pour eggs into skillet; stir with rubber spatula until eggs begin to set, about 1 minute. Sprinkle half of morel mixture and half of Brie over eggs. Cook until eggs are softly set, tilting skillet to cook eggs evenly, about 2 minutes longer. Fold omelet in half; transfer to plate. Repeat with remaining ingredients.
SAUTEED LEEK AND SAUSAGE OMELET
Provided by Doreen imonsen
Categories Cheese Egg Mushroom Pepper Pork Brunch Sauté Lunch Sausage Leek Bon Appétit Oregon Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 10
Steps:
- Sauté sausage in heavy large skillet over medium-high heat until brown, breaking sausage into pieces with fork, about 5 minutes. Using slotted spoon, transfer sausage to paper towels. Add mushrooms to skillet and sauté until golden brown, about 8 minutes. Season mushrooms to taste with salt and pepper. Transfer mushrooms to bowl. Heat 1 tablespoon olive oil in same skillet. Add leek and thyme and sauté until very soft, about 6 minutes. Season leek mixture to taste with salt and pepper. Remove from heat.
- Whisk 3 eggs and 1 1/2 teaspoons chopped rosemary in small bowl. Season with salt and pepper. Stir in half of leek mixture. Heat 1 1/2 teaspoons olive oil in 8-inch nonstick skillet over medium heat. Add egg mixture to skillet and swirl with rubber spatula. Cook until bottom of mixture is light brown and eggs are set on top, lifting sides of omelet to let uncooked egg flow under, about 3 minutes. Remove skillet from heat. Arrange half of sausage, mushrooms, peppers and cheese on 1/3 of omelet. Fold one side of omelet over filling and roll out onto heated plate. Garnish with rosemary sprig. Repeat with remaining mushrooms, peppers and cheese, forming second omelet.
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