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 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 OMELET
Categories Cheese Egg Onion Brunch Wheat/Gluten-Free Cream Cheese Mozzarella Salmon Pan-Fry Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 8
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.
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- 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.
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- Bake until firm to the touch, 25 to 30 minutes. Let stand for 5 minutes before removing from the muffin tin.
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