Loaded Omelet Food

LOADED MEDITERRANEAN OMELETTE

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!

LOADED BREAKFAST OMELETTE

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!

LOADED SPANISH OMELET BITES #5FIX

Steps:

• Preheat oven to 375 degrees F.
• In a large non-stick skillet over medium-high heat, cook diced chorizo, stirring occasionally, until just crisp, about 3 minutes. Remove chorizo to a paper towel lined plate, leaving the fat in the skillet.
• Add 2 tbsp olive oil to skillet. Add Simply Potatoes Shredded Hash Browns and cook, stirring, until evenly colored and partially cooked, about 4-5 minutes. Remove from heat and allow to cool slightly.
• Generously brush non-stick muffin tins with remaining olive oil.
• Divide hash browns, chorizo, beaten egg and half of the manchego among prepared muffin tins. Stir mixture lightly. Top each with some of the remaining manchego cheese.
• Bake at 375 for 15-18 minutes, or until cheese is melted and lightly browned.
• Allow to cool for 10 minutes before removing from muffin tins.
• Serves 4 as an entrée or more as a tapas / appetizer.

LOADED OMELET

Steps:

• Preheat broiler. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add onion and sauté until translucent, about 4 minutes. Transfer onion to small bowl. Melt remaining 1 tablespoon butter in same skillet. Add eggs to skillet and season with salt and pepper. Cook until edges of omelet are set, about 1 minute. Lift edges of omelet and tilt skillet, allowing uncooked eggs to flow under cooked edges. Continue cooking until eggs are almost set, about 2 minutes. Sprinkle sautéed onion, green onions, cream cheese, smoked salmon and mozzarella over omelet. Broil until mozzarella melts, about 3 minutes. Cut omelet into wedges and top with caviar.