WESTERN OMELETTE
French omelets are smooth and sunny yellow with the filling rolled neatly inside. This is a western American-style omelet; the goodies are mixed up with the egg and given a good tanning in the pan.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside.
- Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl.
- Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set.
- Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all.
MURRELL'S WESTERN OMELET
Provided by Food Network
Time 25m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Mix first seven ingredients into a large bowl.
- Beat eggs. Place oiled omelet pan on low heat. Pour egg mixture into omelet pan. Spoon vegetable ? meat mixture onto the eggs and cook until omelet is set. Sprinkle with shredded cheese of your choice, and serve.
MIDWESTERN OMELET
This recipe came from Alfred State College dining services, where I used to work ( originally fed 1500 students). A quick breakfast or even a light meal when unexpected guest arrive. You can add what ever you have on hand to fit your life style
Provided by chappy_J1
Categories Breakfast
Time 9h35m
Yield 1 9x13 pan, 12 serving(s)
Number Of Ingredients 9
Steps:
- Cut crust from bread slices-butter both sides-place a layer in bottom of a 9x13 pan-.
- Add a layer of ham, peppers, onions and cheese-repeat layers until gone.
- Whisk together eggs, milk, mustard and Worcestershire sauce-pour over entire pan.
- Let stand overnight in refrigerator.
- Preheat oven to 325*- bake for 1 hr to 1 1/2 hrs- cut into serving size-serve warm, and enjoy.
Nutrition Facts : Calories 211.8, Fat 8.8, SaturatedFat 4.2, Cholesterol 111.9, Sodium 648.2, Carbohydrate 20.7, Fiber 1.1, Sugar 2.4, Protein 12
WESTERN OMELET RECIPE BY TASTY
Looking for an omelet that's a bit less fussy and a little easier to make? Or maybe you're looking for a breakfast loaded with delicious fillings? This golden-brown-on-the-outside and flavorful-on-the-inside, American-style omelet is the one for you.
Provided by Matt Ciampa
Categories Breakfast
Time 20m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Add the eggs, ⅛ teaspoon salt, and the water 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 a 9- or 10-inch nonstick skillet over medium heat. Add the onion and green and red peppers, season with salt, and cook until softened, about 5 minutes. Add the ham and cook until browned, 2-3 minutes. Transfer the vegetable mixture to a bowl.
- Wipe the skillet clean, then add the remaining tablespoon of butter and melt over medium-high heat. Cook until the butter starts to brown, then pour in the egg mixture. As the eggs start to set, use a rubber spatula to push from the edges toward the center of the pan. Tilt the pan as needed to let the uncooked eggs run under the cooked eggs. Continue until the eggs are mostly set, about 1 minute. The top should still look wet, but not runny.
- Remove the pan from heat and sprinkle the vegetable mixture and cheese over half of the omelet. Cover the pan with a lid and let sit for 1-2 minutes, until the cheese is melted and the omelet looks fluffy and cooked through.
- Run a rubber spatula around the edge of the pan to loosen the omelet. Gently fold in half, then slide onto a serving plate. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 936 calories, Carbohydrate 15 grams, Fat 70 grams, Fiber 2 grams, Protein 60 grams, Sugar 6 grams
MIDDLE-EASTERN HERB OMELETTE
This is from "Herbs and Spices the Cook's Reference" by Jill Norman. This substantial omelette, something like a Spanish tortilla, is called a kookoo in Iran and eggah in the Arab countries. A tablespoon of barberries can be added to the filling. The omelette can be baked or cooked on top of the stove.
Provided by Engrossed
Categories Breakfast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- If you intend to bake the omelette, heat the oven to 350F (180C).
- Discard the coarse stems from the parsley, dill, and cilantro, and chop these herbs with the chives, lettuce and spinach.
- Combine with zucchini, scallions and walnuts.
- Crush the saffron in a small mortar and stir in 2 tsp warm water.
- Beat the eggs well, add the saffron liquid, salt and pepper. Stir into the herb mixture.
- To bake the omelette:.
- Butter a shallow baking dish, pour in the mixture, and bake for 45-50 minutes, until the omelette has a golden-brown crust.
- To cook omelette on the stove-top:.
- Heat butter in a frying pan, coating it well on the bottom and sides, pour in the mixture, and cook over low heat for about 25 minutes.
- Turn the omelettte by reversing it onto a plate held over the pan, and cook the other side for 10-15 minutes.
- Serve hot or at room temperature, cut in wedges, with a bowl of thick yogurt.
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