BREAKFAST OMELETS
This omelet recipe makes a quick and easy breakfast for a special weekend brunch or a casual weekend breakfast.
Provided by Land O'Lakes
Categories Omelet Savory Cooking Egg Breakfast and Brunch
Yield 4 servings
Number Of Ingredients 6
Steps:
- Beat eggs in bowl. Spray 10-inch skillet with no-stick cooking spray; heat skillet over medium heat.
- Pour 1/2 cup beaten eggs into skillet for each omelet. Cook 30 seconds; sprinkle with salt and pepper, if desired. Lift edge of eggs with spatula to allow uncooked portion to flow underneath 2-3 minutes or until mixture is set.
- Place 2 cheese halves over half of omelet; gently fold 1 side of omelet over filling. Carefully slide omelet onto serving plate. Sprinkle with chopped bell pepper and parsley, if desired. Repeat with remaining ingredients.
Nutrition Facts : Calories 230 calories, Fat 16 grams, SaturatedFat grams, Transfat grams, Cholesterol 390 milligrams, Sodium 430 milligrams, Carbohydrate 1 grams, Fiber 0 grams, Sugar grams, Protein 16 grams
LOADED MEDITERRANEAN OMELETTE
An especially satisfying and perfectly fluffy omelette, loaded with Mediterranean favorites. Turn it into lunch or a simple dinner for two with a side of warm pita bread and Greek Tzatziki sauce!
Provided by The Mediterranean Dish
Categories Breakfast
Time 2m
Number Of Ingredients 15
Steps:
- In a mixing bowl, add the eggs, milk, baking powder (if using), spices, salt and pepper. Quickly and vigorously whisk to combine.
- In a 10-inch non-stick skillet, heat extra virgin olive oil until shimmering but not smoking. Be sure to tilt the skillet to coat the bottom well with oil.
- Pour the egg mixture in and immediately stir with a heat-resistant spatula for like 5 seconds. Then push the cooked portions at the edge toward the center, tilting the pan to allow uncooked egg to fill in around the edges. When no more egg runs to the sides, continue to cook until almost set and the bottom is light golden (about 1 minute.) Remember, the omelette has more time to cook once filled and folded.
- Remove the skillet from the heat. Spoon a good portion of the toppings onto the center third of the omelette. Use the spatula to fold. Add the remainder of the toppings on top. Sprinkle a little more fresh herbs.
- Slice the omelette into two halves and serve hot. If you like, add a side of Greek tzatziki sauce and warm pita bread. Enjoy!
Nutrition Facts : Calories 167 calories, Sugar 1.8 g, Sodium 771.2 mg, Fat 10.7 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 3.7 g, Fiber 0.9 g, Protein 13.8 g, Cholesterol 376.1 mg
LOADED BREAKFAST OMELETTE
Start your day right with this 10-minute breakfast omelette! It's loaded with vegetables, cheese, and your preferred meat. It's also gluten-free and highly customizable.
Provided by Sharon Chen
Categories Breakfast
Time 15m
Number Of Ingredients 14
Steps:
- Heat olive oil in a large, flat-bottom frying pan or cast iron skillet over medium-high heat until hot, about 2 minutes. Meanwhile, beat eggs.
- Stir in mixed vegetables and cook until they are softened a little, about 2 minutes.
- Pour the beaten eggs into the pan. Swirl to cover the entire bottom of the pan and all vegetables. Switch to medium heat and let it cook for 3-5 minutes until the eggs start to solidify. After 2 minutes or so, gently lift one side of the omelette using a spatula and tilt the pan to allow the liquid egg mixture (if any) to run down to the bottom so it can cook evenly.
- In the meantime, sprinkle salt, pepper, smoked paprika, and dried herbs on the egg mixture, followed by Spam, then cheese.
- Once the cheese starts to melt, add baby spinach to one side of the pan and fold the other side over.
- Turn off the heat, cut the omelette in half with your spatula and place on two serving plates. Top with your preferred toppings and enjoy!
Nutrition Facts : ServingSize 1, Calories 664 calories, Sugar 1.7g, Sodium 982.9mg, Fat 47.9g, SaturatedFat 15.6g, TransFat 0.3g, Carbohydrate 27.1g, Fiber 7.3g, Protein 31.9g, Cholesterol 442.5mg
LOADED OMELET
My whole family loves this omelet recipe. It is easy to substitute everyone's preferred meat, cheese or vegetables to complete the meal. This is one of the few meals that I can get my kids to eat veggies! :-)
Provided by Patricia Bentzen @608tricia
Categories Other Breakfast
Number Of Ingredients 7
Steps:
- Beat together eggs, scallions and half and half until frothy and completely blended
- Prepare frying pan with olive oil, butter, margarine or cooking spray over medium-high heat
- Pour egg mixture into pan (use spatula to lift edges as it cooks to prevent sticking).
- Add 3/4 ham, turkey and cheese to half of pan. Set aside remainder for topping. This is also time to add any desired veggies
- Gently fold remaining half over ingredients and allow cheese to melt (approximately 3 minutes).
- Slide omelet onto plate and top with remaining ham/turkey/cheese. Season as desired with salt/pepper or other seasoning. Serve hot.
LOADED BAKED OMELET MUFFINS
Steps:
- Preheat the oven to 350F. Spray the muffin tins with cooking spray.
- In a large bowl whisk the eggs, season with salt and pepper.
- Mix in the remaining ingredients.
- Fill and place tins on a cookie sheet and bake 20 to 25 minutes, until set.
Nutrition Facts : ServingSize 2 omelets, Calories 165 kcal, Carbohydrate 2.5 g, Protein 14 g, Fat 11 g, SaturatedFat 4.5 g, Cholesterol 289 mg, Sodium 267 mg
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 :
LOADED OMELETS
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 250 degrees F.
- Heat 2 teaspoons of the oil in a large skillet over medium heat.
- Whisk together the eggs, milk, salt, and black pepper. Pour half of mixture into hot skillet. When egg starts to cook, lift edges with a spatula to allow uncooked egg to slide underneath. When almost cooked through, top 1 half with desired toppings. Fold over untopped side and cook 2 minutes, until egg is cooked through and cheese melts (if using cheese). Transfer omelet to a baking sheet and place in a warm oven while you prepare second omelet.
- Slice omelets in half and serve.
OMELET BITES
Make and share this Omelet Bites recipe from Food.com.
Provided by Food.com
Categories Breakfast
Time 25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Prepare a 12-cup muffin tin with non-stick cooking spray.
- In a large bowl whisk eggs. Season with salt and pepper and combine. To the eggs, combine green pepper, cherry tomatoes, quinoa, red onion, baby spinach, cheddar cheese.
- Transfer to muffin tin using a 1/3 cup measuring cup.
- Bake until egg is completely set, 20 to 25 minutes.
More about "loaded breakfast omelette food"
LOADED BAKED POTATO CHEESE OMELET RECIPE - CULLY'S KITCHEN
From cullyskitchen.com
Estimated Reading Time 2 mins
- In a medium-size microwaveable bowl cook potatoes in the microwave, covered until just tender. (About 5 minutes)
- In the same skillet, you cooked the bacon in, cook the potatoes until golden brown. Transfer the potatoes back to the bowl and mix in the bacon, scallions, and salt and pepper to taste. Cover and set aside.
- For the omelet pre-heat the oven to 400F. In a medium-size bowl using an electric mixer with whisk attachment mix the heavy cream until peaks form.
EASY LOADED BAKED OMELET MUFFINS RECIPE - EATINGWELL
From eatingwell.com
Ratings 15Calories 212 per servingCategory Healthy Omelet Recipes
- Cook bacon in a large skillet over medium heat until crisp, 4 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate, leaving the bacon fat in the pan. Add broccoli and scallions and cook, stirring, until soft, about 5 minutes. Remove from heat and let cool for 5 minutes.
- Meanwhile, whisk eggs, cheese, milk, salt and pepper in a large bowl. Stir in the bacon and broccoli mixture. Divide the egg mixture among the prepared muffin cups.
- Bake until firm to the touch, 25 to 30 minutes. Let stand for 5 minutes before removing from the muffin tin.
BAKED DENVER OMELET BREAKFAST CASSEROLE - LOW CARB, KETO ...
From myfoodstory.com
4.8/5 (4)Total Time 50 minsCategory BreakfastCalories 178 per serving
- Heat butter and oil in a pan and add ginger and garlic. Saute for a minute or so and add mushrooms. Stir fry the mushrooms on high heat for 3-4 minutes and add both varieties of bell peppers. Stir fry again for 2-3 minutes and add the onions. Cook everything together on high heat for another two minutes. Season with salt and pepper and turn off the flame. Add the ham and mix well.
- Spray a baking dish or brush it with oil (size of my baking dish: 10X8). Transfer the veggie and ham mixture to the baking dish and pour the egg mixture evenly over it. Sprinkle with grated cheese (if using) and bake for 30-35 minutes or till cooked through and golden brown from the top. Your baked denver omelet casserole is ready. Rest for a few minutes before slicing, or store it for later.
LOADED VEGETABLE OMELET - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
- Use the Close & Cut and the Coated Chef’s Knife to slice the tomatoes in half.Grate the cheese with the Microplane® Adjustable Coarse Grater.Preheat the Nonstick Double Burner Griddle over medium heat for 3–5 minutes, then melt the butter on the griddle.Add the eggs, half-and-half, salt, and pepper to the Measure Mix & Pour® and mix until well blended.Place the onion and mushrooms onto the griddle.
LOADED BREAKFAST OMELETTE WRAP RECIPE | SPARKRECIPES
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1/5 Calories 254 per servingServings 1
LOADED BAKED DENVER OMELET CASSEROLE - SIMPLE SEASONAL
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BREAKFAST OMELETTE RECIPE | RECIPELAND
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2.8/5 (2)Total Time 30 minsServings 2Calories 206 per serving
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OMELET RECIPES | ALLRECIPES
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OVERNIGHT OMELETTE BREAKFAST CASSEROLE - SUEBEE HOMEMAKER
From suebeehomemaker.com
Estimated Reading Time 9 mins
- Cut bacon in small strips. Cook in skillet (you can use same one as sausage) till nicely browned. Set cooked bacon on paper towel to soak up some of the fat.
- In 1 tablespoons of olive oil, saute onion, garlic, red pepper, mushrooms, and spinach. Season with salt and pepper and cook until soft.
15 OMELET RECIPES FOR A DELICIOUS BREAKFAST
From thespruceeats.com
Estimated Reading Time 6 mins
- Low-Calorie Bacon Omelet. You don't often find the words "low calorie" and "bacon" in the same sentence, but this omelet makes it possible. Swap out fatty pork bacon for the lighter turkey version, and use skim milk instead of full fat.
- Cheesy Pizza Omelet. Enjoy pizza for breakfast with this filling, saucy day-starter. Gooey mozzarella cheese, chopped pepperoni, and tomato sauce give it that signature Italian flavor that works great for breakfast, brunch, or breakfast-for-dinner.
- Asparagus and Gruyere Omelet. Tender asparagus and smoky gruyere make a beautiful match in this simple springtime omelet. Use thin asparagus stalks, which will cook quickly but keep a little bite.
- Diner-Style Denver Omelet. Many diners feature this meaty omelet that makes enough to serve two. It comes chock full of ham, bell peppers, onions, and cheddar cheese.
- Philly Cheeseteak Omelet. Chow down on Philly cheesesteak for breakfast, but without the carb-heavy bun. Philadelphia natives have strong opinions on the right kind of cheese to use, so consider yourself forewarned.
- Classic French Omelet. Master this simple French omelet for an easy dish that you can endlessly customize to perfection. We like it with bacon, cheddar, and herbs, but the sky's the limit.
- Country Garden Omelet. No meat? No problem. Omelets have plenty of protein to tide you over until lunch, even without adding extra ingredients. Diced tomatoes, shallot, and cheddar cheese give this one lovely garden flavor, but you can add additional vegetables if you have them on hand.
- Kosher Mushroom and Onion Omelet. This umami mushroom and onion omelet tastes great for breakfast or brunch, whether you keep kosher or not. Earthy crimini mushrooms work well, but you can use other varieties if you can't find the artisanal variety.
- Hearty Chicken Omelet. Toss shredded leftover chicken into this quick and easy omelet for a hearty flavor that's a little different than your classic diner favorite.
- Egg White Greek Omelet. Using egg whites lightens up this delicious Greek omelet, but don't think it shortchanges the flavor. Salty feta cheese and kalamata olives, juicy cherry tomatoes, and iron-rich spinach make it taste just like the islands.
LOADED MEXICAN OMELETTE - RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
5/5 (1)Total Time 20 minsCategory Breakfast, Main CourseCalories 837 per serving
- Heat a pan to medium heat and add oil with jalapeno peppers and onions. Cook about 5 minutes to soften.
LOADED BRUNCH HAM OMELETTE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
5/5 (2)Calories 434 per servingServings 4
- In a blender combine eggs with baking powder, sour cream, light cream, onion salt, garlic and black pepper; blend until smooth; set aside.
LOADED BREAKFAST STUFFED PEPPERS - SHE LIKES FOOD
From shelikesfood.com
Reviews 8Category BreakfastServings 8Estimated Reading Time 2 mins
- Pre-heat the oven to 400 degrees Fahrenheit. Cut the peppers in half and remove the seeds. You can either cut them in half width-wise or length-wise but they will probably stand up better if you cut them width-wise. Place the peppers on a baking sheet and bake for 5 minutes.
- Crack the eggs into a large mixing bowl and beat with a fork. Add the remaining ingredients and mix until combined.
- Remove the peppers from the oven and spoon the egg mixture into each pepper, amount will depend on how big your peppers are. Sprinkle the top of each pepper with cheese and place back in the oven and bake peppers until eggs are set, about 20 minutes. Serve eggs immediately and top with chopped herbs if desired.
LOADED OMELET RECIPE - FOOD.COM
From food.com
Servings 4Total Time 20 minsCategory BreakfastCalories 281 per serving
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From recipes.net
Cuisine AmericanCategory MuffinsServings 6Total Time 30 mins
LOADED OMELETTE | RECIPE | KITCHEN STORIES
From kitchenstories.com
4/5 (53)Category SnackCuisine Latin AmericanTotal Time 25 mins
- Halve the tomatoes and cut the bell pepper and avocado into cubes. Cut the chorizo, spring onions, and mozzarella into large pieces, and chop the parsley.
- Beat the eggs and whisk in the milk. Add oregano, half of the parsley, nutmeg, and salt and pepper to taste.
- Melt the butter in a nonstick pan over medium-high heat. Fry the chorizo for approx. 2 min., or until the fat begins to render. Add bell pepper and fry for approx. 2 min. longer before reducing the heat to medium-low. Add the tomatoes, then add the egg mixture. Cook the omelette for approx. 4 min. with the lid on.
- As soon as the omelette is half-cooked, spread the avocado, mozzarella, and spring onions over it. Place the lid back on and allow the omelet to cook for approx. 2 min. more. Serve and garnish with parsley. Enjoy!
LOADED VEGETABLE OMELET - RECIPES | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
- Use the Close & Cut and the Coated Chef’s Knife to slice the tomatoes in half.Grate the cheese with the Microplane® Adjustable Coarse Grater.Preheat the Nonstick Double Burner Griddle over medium heat for 3–5 minutes, then melt the butter on the griddle.Add the eggs, half-and-half, salt, and pepper to the Measure Mix & Pour® and mix until well blended.Place the onion and mushrooms onto the griddle.
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Location 310-1755 W Broadway, Vancouver, V6J 4S5, BCPhone (800) 733-6697
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