GOAT CHEESE & FRESH HERB OMELET
The secret to this easy omelet recipe is choosing a really great goat cheese. Luckily most supermarkets have great chevre--Vermont Creamery and Laura Chenel are straightforward varieties you're likely to find. If you've got access to funky local options, bust them out for this quick breakfast recipe. Aside from the goat cheese, eggs and herbs, you need just a few pantry ingredients and 20 minutes for one of the best omelets you can make.
Provided by Robb Walsh
Categories Healthy Egg Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Whisk eggs, milk (or water), pepper and salt in a medium bowl. Combine goat cheese, parsley and chives in a small bowl.
- Heat oil in a medium nonstick skillet over medium-low heat. Add the eggs and let the mixture cook, undisturbed, until set around the edges, about 3 minutes. With a rubber spatula, gently loosen an edge of the cooked egg, tipping the pan to allow uncooked egg to run underneath. Repeat at various spots until almost no runny egg remains. Sprinkle the cheese mixture evenly over the omelet. Cover and continue cooking until the eggs are set, 2 to 4 minutes more. Slip a spatula under one side, fold the omelet in half and slide onto a plate.
- To serve, cut the omelet in half. Garnish with more herbs, if desired.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 2.5 g, Cholesterol 396.5 mg, Fat 16.9 g, Fiber 0.9 g, Protein 16.6 g, SaturatedFat 6.7 g, Sodium 386.2 mg, Sugar 1.2 g
OMELETTE W/GOAT CHEESE, GREEN ONIONS & CILANTRO
I'll save this breakfast for a saturday morning when I know I have the time to fully enjoy it. So simple, so good. This recipe comes from a Rose Reisman book. Make it a little more healthy by using egg whites and a multi grain or rye bread.
Provided by kelly in TO
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Beat eggs.
- In a small skillet sprayed with vegetable spray add the beaten eggs and begin to cook on medium heat.
- After 2 minutes sprinkle the goat cheese, green onions, cilantro, salt and pepper over top and cook for 3 more minutes or just until omelette is no longer runny.
- Flip in half and serve overtop the toast.
Nutrition Facts : Calories 322.1, Fat 18.9, SaturatedFat 9.2, Cholesterol 394.4, Sodium 711.7, Carbohydrate 16.2, Fiber 1.4, Sugar 2.8, Protein 21.1
VEGGIE OMELET WITH GOAT CHEESE
My family eats a lot of vegetables so I'll set some aside at dinner to use in an omelet the next day. This cuts prep time in half! I like the versatility of this recipe because it can be made with whatever veggies and cheeses you have. -Lynne Keast, Monte Sereno, California
Provided by Taste of Home
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk eggs, milk, salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add zucchini, mushrooms and green pepper; cook and stir 3-5 minutes or until tender., Add spinach, green onions and garlic; cook and stir 1-2 minutes longer or until spinach is wilted and garlic is tender. Transfer vegetable mixture to a small bowl. In same pan, heat remaining oil. Pour in egg mixture. Mixture should set immediately at edge., As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetable mixture on one side; sprinkle with cheese. Fold omelet in half; cut in half and slide onto plates. Sprinkle with additional green onions.
Nutrition Facts : Calories 316 calories, Fat 23g fat (7g saturated fat), Cholesterol 393mg cholesterol, Sodium 539mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.
AVOCADO, SALSA, AND CILANTRO OMELET
Instead of using cheese, this huevos rancheros-inspired omelet is stuffed with creamy avocado, a spoonful of salsa, and plenty of cilantro.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield 1 omelet
Number Of Ingredients 6
Steps:
- Using a fork (for good control), beat eggs with 1 teaspoon water until yolks and whites are completely combined and no streaks remain. The water helps incorporate them and steams while the omelet cooks, which puffs it up. Season with 1/8 teaspoon kosher salt and a few cracks of pepper.
- Heat butter in an 8-inch nonstick skillet over medium-high until foaming; swirl to coat. When foam subsides, pour eggs into center of skillet. Let stand 10 seconds. Stir eggs with a rubber spatula in a circular motion with one hand while shaking skillet with the other, about 15 seconds. Reduce heat to medium. Working your way around skillet, gather outer set eggs toward center, then tip skillet so runny eggs move to outside edges, about 1 minute. Lightly spread any remaining runny eggs evenly over top and cook until creamy but no longer wet.
- Lightly press 6 thin slices of avocado into far side of omelet (this prevents them from sliding around), and add 1 tablespoon each chunky red salsa and chopped fresh cilantro leaves before folding. Remove from heat. Tip pan away from you; gently slide spatula under near side of omelet and fold up and over avocado, cilantro and salsa. Slide onto a warm plate. Top with additional chopped cilantro leaves, if desired, and serve.
CHEESE AND GREEN ONION OMELET-A CAN'T MISS BASIC!
Steps:
- Combine the oil, green onions, and seasoned salt in a small nonstick skillet. Cook over medium heat until the onions have softened, about 3 minutes. In a bowl, beat the eggs with the black pepper. Add the mixture to the skillet and stir briefly to lightly scramble the eggs. Without stirring, continue to cook until the eggs are softly set, about 2 minutes. Sprinkle the cheese on top. Tilt the pan away from you and, using a spatula, fold half of the omelet over to enclose the filling. Cook for 1 minute more to melt the cheese. Slide the omelet onto a plate and serve.
CILANTRO, RED ONION AND JALAPENO OMELET
Red onions are sodium-, fat-, and cholesterol-free and provide dietary fiber, vitamin C, vitamin B6, and potassium. This a a variation on an Indian omelet. You can omit the jalapeno if you do not like the heat and substitute a finely diced green bell pepper. Bacon, ham, or any of your favorite ingredients coud be added to suit your taste. I found this recipe in an AARP email and haven't had a chance to try it yet, but it sounds delicious.
Provided by Crafty Lady 13
Categories Breakfast
Time 18m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, combine onion, cilantro, jalapeno, salt and pepper and mix well. Divide into two small bowls.
- Add two eggs to each bowl; mix to combine.
- Heat a nonstick 8-inch skillet, coated with cooking spray or 2 teaspoons butter, over medium-high heat.
- Pour in one bowl of egg mixture and cook until eggs are set.
- Fold over the omelet and slide onto a warm plate.
- Repeat, preparing second omelet.
- Serve immediately.
Nutrition Facts : Calories 161.8, Fat 9.6, SaturatedFat 3.2, Cholesterol 372, Sodium 725.2, Carbohydrate 5.1, Fiber 1.1, Sugar 2.4, Protein 13.1
CARAMELISED ONION & GOATS CHEESE OMELETTE
Adapted from a recipe, from 'Australian Men's Health' magazine that I found online in October 2008. Add your choice of herbs. Lately I've been using grindings of a fabulous rosemary and sage blend in a grinder.
Provided by bluemoon downunder
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Melt the butter in a (preferably non-stick) pan and sauté the onion and garlic until they have softened and just lightly browned; add the sugar and continue cooking until the consistency of the contents of the pan is sticky like a jam; remove from the pan. If you want to use the same pan, rinse or wash it as necessary and wipe it clean with kitchen towelling.
- Whisk the eggs lightly and pour into a (preferably non-stick) pan; when the base of the omelette is beginning to set, add the cheese, onions and garlic, your choice of herbs and salt and pepper to taste.
- Cook the top of the omelette under a grill; slide the omelette onto the serving plates and serve immediately with your choice of salad greens drizzled with olive oil and sprinkled with lemon zest.
Nutrition Facts : Calories 378.3, Fat 25.1, SaturatedFat 11.4, Cholesterol 454.1, Sodium 286.3, Carbohydrate 20.9, Fiber 1.1, Sugar 16.4, Protein 17.7
ONION CHEESE OMELET
Make and share this Onion Cheese Omelet recipe from Food.com.
Provided by Millereg
Categories Breakfast
Time 15m
Yield 3 omelets, 3 serving(s)
Number Of Ingredients 5
Steps:
- Combine eggs, salt substitute, and minced onion.
- Heat olive oil in a medium skillet over medium heat.
- Add egg mixture and tilt pan to distribute evenly in pan.
- Cook over medium heat until set.
- Sprinkle cheese over half of cooked egg; fold other half of egg over cheese.
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