FRESH SALMON OMELET
Our family raised chickens, making my mother naturally creative with eggs. Since dad didn't care for eggs alone but did like fish, she often mixed eggs with salmon. I still prepare this wholesome omelet today.
Provided by Taste of Home
Time 25m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- Remove the skin and bones from the salmon; cut into 1/2-in. chunks. In a 10-in. skillet, saute the salmon, onion and green pepper in 1 tablespoon butter. Remove and set aside., In a small bowl, beat eggs. Melt remaining butter in same skillet over medium heat; add eggs. As eggs set, lift edges, letting uncooked portion flow underneath. , When the eggs are set, spoon salmon mixture over one side, then sprinkle with cheese and pepper; fold omelet over filling. Cover and let stand for 1-1/2 minutes or until the cheese is melted., If desired, make a tomato rose. With a small sharp knife, peel the skin in a thin continuous strip, starting from the base of the tomato. Roll up tightly, skin side out, from the stem end. Tuck end of strip under rose and place on omelet. From green pepper, cut two leaves. Arrange on each side of tomato rose.
Nutrition Facts :
OVEN BAKED OMELET WITH FETA AND TOMATOES
I made this for a brunch/shower and it was a huge hit. You can substitute different cheeses and veggies according to what you like or have on hand!
Provided by Christie Paige Moser
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Butter a deep 9-inch baking dish.
- Combine eggs, milk, thyme, salt, and pepper in a large bowl. Whisk until smooth. Stir in tomatoes and feta cheese; pour into prepared baking dish. Scatter bread pieces on top of egg mixture.
- Bake in preheated oven until eggs are fully set, 40-50 minutes.
Nutrition Facts : Calories 212.4 calories, Carbohydrate 19.6 g, Cholesterol 199.2 mg, Fat 9.2 g, Fiber 1.1 g, Protein 12.4 g, SaturatedFat 4 g, Sodium 803.1 mg, Sugar 4.6 g
MUSHROOM, TOMATO AND ONION OMELET WITH HOME FRIES AND BACON
Steps:
- Preheat the oven to 400 degrees F.
- Place the bacon on a baking sheet and bake to the desired crispness, 12 to 15 minutes.
- Meanwhile, quarter the potatoes and place them and the garlic in a medium pot with cold water to cover; add salt. Bring to a boil over high heat, then lower the heat and simmer until potatoes are fully cooked and soft, about 15 minutes. Drain well.
- While potatoes are cooking, start on the omelet filling: Cut the onion into small dice; you'll need 1/2 cup. Remove and discard the stems from the mushrooms, then thinly slice the caps. Seed the tomatoes and cut into small dice.
- In a skillet over medium heat, sweat half of the onions, seasoned with salt, in some olive oil until translucent and soft, about 5 minutes. Add the mushrooms, season with salt, and continue cooking until slightly soft, another 5 minutes. Add the tomatoes; cook for 3 to 4 more minutes. Add salt to taste.
- Whisk the eggs together with 2 tablespoons water and 1/2 teaspoon salt until fluffy. Set aside.
- Heat a cast-iron skillet over medium-high heat; add olive oil to coat the pan. Add the remaining 1/4 cup diced onions and cook for 2 minutes. Add the potatoes; cook until golden brown and crispy, about 6 minutes.
- Place a nonstick skillet over medium heat; add olive oil to coat. Add the egg mixture and cook until set, frequently moving the edges away from the pan with a rubber spatula. Sprinkle with a layer of shredded fontina, add the filling to the middle, and fold the omelet. Cook until the cheese has melted, another minute or two.
- Arrange all--bacon, home fries and omelet--on a serving platter, sprinkle with fresh chives, and serve with pumpernickel toast on the side.
MELTING TOMATO & BASIL OMELETTE
Simple and ready in just 10 minutes
Provided by Good Food team
Categories Lunch, Main course, Supper
Time 10m
Number Of Ingredients 6
Steps:
- Finely chop the tomato and tip into a bowl with the cheese, basil leaves, spring onion, half the olive oil and some salt and pepper.
- Heat the remaining oil in a small, non-stick frying pan, then swirl in the eggs. Cook until done to your liking, then spoon the tomato mix over half of the omelette. Fold omelette over the tomato, leave for about 30 secs, then slide onto a plate. Serve with a salad.
Nutrition Facts : Calories 360 calories, Fat 30 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 0.72 milligram of sodium
EASY TOMATO OMELETTE
Steps:
- Wash the tomatoes (and spring onions or chili if you're using them) and chop into small pieces.
- Heat half the oil in a pan and fry the tomatoes for about 2 minutes. Set aside. Clean the pan with a tissue.
- Crack the eggs into a bowl and beat well with a fork, adding the salt and pepper
- Heat the rest of the oil in a pan (non-stick if possible) on low to medium heat. Use paper to wipe the oil around a little (or an oil spray if you have it).
- Pour the egg mix into the pan
- Using a spatula, ruffle the omelette so it doesn't stick. As you create gaps tilt the pan so the liquid fills the spaces.
- Let it cook for about 2 minutes and...
- Here's the important part: when the egg mixture looks nearly cooked (but there's still just a tiny bit of runny egg left) drop on the tomatoes and basil (and cheese, spring onions or chili if you're using them).
- Fold the empty half of the omelette on top of the other.
- Slide it onto a plate - the heat from closing the omelette will finish cooking the inside.
Nutrition Facts : Calories 345 kcal, Carbohydrate 11 g, Protein 23 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 373 mg, Sodium 1632 mg, Fiber 2 g, Sugar 6 g, TransFat 1 g, ServingSize 1 serving
TOMATO & BASIL OMELETTE
The classic combination of tomato and basil makes this simple omelette really sing.
Provided by Jamie Oliver
Categories Breakfast Eggs Tomato Cheap & cheerful Family one-pan recipes Meals for one
Time 25m
Yield 1
Number Of Ingredients 4
Steps:
- Pick the leaves off the basil and roughly tear them.
- Cut the cherry tomatoes in half on a chopping board.
- Crack the eggs into a mixing bowl.
- Add a tiny pinch of salt and pepper.
- Beat well with a fork until fully combined.
- Place a small non-stick frying pan on a low heat to warm up. Meanwhile...
- Add ½ tablespoon of olive oil to the pan and turn the heat up to high.
- Carefully add the tomatoes and fry for 1 minute.
- Turn the heat down to low and sprinkle over the basil leaves.
- Carefully pour in the eggs, then tilt the pan to spread them out evenly.
- Using a fork, swirl the eggs around the pan a little.
- When the omelette begins to cook and firm up, but still has a little raw egg on top, use a spatula to ease around the edges of the omelette, then fold it over in half - when it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.
Nutrition Facts : Calories 230 calories, Fat 19.2 g fat, SaturatedFat 4.3 g saturated fat, Protein 14.6 g protein, Carbohydrate 1.4 g carbohydrate, Sugar 1.4 g sugar, Sodium 0.92 g salt, Fiber 0.4 g fibre
FRESH TOMATO OMELETS WITH MOZZARELLA CHEESE
This egg and cheese omelet recipe is low in fat, making it great for a heart-healthy diet.
Provided by EatingWell Test Kitchen
Categories Healthy Omelet Recipes
Time 15m
Number Of Ingredients 7
Steps:
- In a small bowl, stir together eggs, salt and pepper. Coat an unheated 8-inch nonstick skillet with nonstick cooking spray. Preheat over medium heat. Pour 1/2 cup of the egg mixture into the hot skillet.
- Immediately begin stirring egg mixture gently but continuously with a wooden or plastic spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook for 30 to 60 seconds more or until egg mixture is set but shiny.
- Sprinkle half of the oregano onto eggs. Place 2 slices of tomato on top of one half of the egg mixture in skillet. Top with half of the shredded mozzarella.
- With a spatula, lift and fold opposite edge of the omelet over tomato slices. Transfer to a warm plate. Repeat with remaining egg mixture, oregano, tomato and cheese to make another omelet.
Nutrition Facts : Calories 103.2 calories, Carbohydrate 4.1 g, Cholesterol 8.9 mg, Fat 2.3 g, Fiber 0.5 g, Protein 15.7 g, SaturatedFat 1.4 g, Sodium 463 mg, Sugar 2.2 g
TOMATO AND GREEN PEPPER OMELET
Steps:
- In a small nonstick skillet, saute green pepper and onion in oil until tender. Remove from skillet and set aside., In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon green pepper mixture and tomato on one side; fold other side over filling. Slide omelet onto a plate.
Nutrition Facts : Calories 424 calories, Fat 35g fat (13g saturated fat), Cholesterol 665mg cholesterol, Sodium 591mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.
SPINACH TOMATO FETA OMELET
Provided by Catherine Katz
Yield 1 serving
Number Of Ingredients 7
Steps:
- In a small bowl, whisk the eggs, kefir, salt and pepper, with a fork.
- Place a medium non-stick skillet on high heat.
- When hot, place the smart balance in the skillet, let it melt, and immediately pour the eggs into the skillet (it should sizzle).
- Place the spinach, then the tomatoes and feta onto of the eggs and continue to cook as is.
- As the eggs start to set around the edges, use a rubber spatula to lift the edges all around, and continue to do so until the eggs are no longer loose.
- When the eggs start to set, using the rubber spatula, fold one half of the omelet over the other and cook until ready (no more than 3 or 4 minutes total)
GREEK OMELETTE RECIPE WITH FETA CHEESE
Add a mediterannean twist to your plate with this flavourful Greek omelette recipe with feta cheese, black olives and tomato!
Provided by Eli K. Giannopoulos
Categories Breakfast
Time 10m
Number Of Ingredients 8
Steps:
- To make this delicious Greek omelette recipe start by preparing the ingredients first.
- Remove the seeds and extra juice from the tomato and cut the flesh in small cubes. Set aside.
- Remove the pits from the olives and cut in small pieces. Set aside.
- Crumble the feta cheese with your hands or using a fork and set side.
- Crack the eggs in a bowl and season with salt and pepper. Beat the eggs with a fork until combined.
- Heat a small-medium non stick frying pan over medium heat.
- Add 2 tbsps olive oil and the beaten eggs. Using a spatula, drag the omelette towards the one end of the pan and tilt the pan to let the raw eggs fill the empty side. Repeat this process for approx. 1-2 minutes until the omelette is cooked. (the eggs are set but the top is still slightly moist)
- Remove the pan from the heat and add the tomato, feta cheese, olives, oregano.
- Slip the spatula underneath omelette, tip to loosen and gently fold omelette in half. Sprinkle with grated cheese and serve.
Nutrition Facts : ServingSize 1 portion, Calories 318kcal, Sugar 2.3g, Sodium 1581.2mg, Fat 28.1g, SaturatedFat 8.9g, TransFat 0g, Carbohydrate 3.3g, Fiber 0.5g, Protein 14g, Cholesterol 305.7mg
OMELETTE WITH FRESH TOMATOES
Make and share this Omelette With Fresh Tomatoes recipe from Food.com.
Provided by littlemafia
Categories One Dish Meal
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large frying pan and add the prepared tomatoes and the herbs.
- Stir a little and let them cook gently for 5-8 minutes until all the liquid evaporates.
- Stir in some seasoning and the sugar and add the seasoned beaten eggs, pouring them evenly all over the tomatoes.
- Stir gently with a fork and cook slowly for 3-4 minutes until the eggs are cooked but not too solid.
Nutrition Facts : Calories 363, Fat 30.2, SaturatedFat 6, Cholesterol 372, Sodium 153.7, Carbohydrate 9.6, Fiber 2.8, Sugar 6.3, Protein 14.6
FRESH TOMATO SALSA AND JACK CHEESE OMELET BURRITO
Fresh tomato salsa, a generous amount of jack cheese, and a three-egg omelet make a unique burrito.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1
Number Of Ingredients 8
Steps:
- Heat butter in a 10-inch nonstick skillet over medium heat.
- Whisk eggs, and season with a pinch of salt and pepper. Pour into pan; cook, whisking constantly and shaking pan vigorously until eggs begin to set but are still quite loose. Stop whisking; continue to cook until almost completely set, 1 to 1 1/2 minutes, depending on desired consistency. Sprinkle cheese over eggs; spoon salsa down center of eggs. Reduce heat; let stand until cheese is completely melted. Scatter cilantro over filling.
- Slide omelet out of pan, centering it over tortilla. Roll up tortilla, burrito style, and serve with avocado slices on the side.
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 :
TOMATO OMELETTE
Make and share this Tomato Omelette recipe from Food.com.
Provided by katii
Categories Breakfast
Time 20m
Yield 1 omlette, 1 serving(s)
Number Of Ingredients 6
Steps:
- Whisk egg whites, water, pepper, and parsley flakes in a small bowl until frothy.
- Pour mixture into a small pan and distribute tomatoes evenly over top.
- Cook 10 minutes, or until edges are nice and crispy.
- Season with allspice and serve.
- Enjoy!
More about "omelette with fresh tomatoes food"
OMELETTE - RECIPETIN EATS
From recipetineats.com
5/5 (39)Total Time 15 minsCategory Breakfast, BrunchCalories 680 per serving
- Mushroom Filling: Melt butter in a medium or small non stick skillet over high heat. Add mushrooms and cook until starting to go golden on the edges – about 1 ½ minutes. Add garlic, salt and pepper, cook until golden – about 1 ½ minutes. Remove from skillet.
OMELETTE STRIPS IN FRESH TOMATO SAUCE RECIPE | GOOD …
From goodfood.com.au
Servings 2Total Time 30 minsCategory Lunch
- To make Tomato Sauce: Cook the tomatoes in a small pan with salt, pepper and sugar for 5 minutes or until the liquid has reduced and thickened. Add the basil.
- Using a wire whisk, beat the eggs in a medium mixing bowl with the soy sauce, pepper and water.
- Heat a lightly oiled small frying pan. Pour in sufficient egg mixture to cover the base. Cook for a few seconds and then tip onto a plate. Brush the pan with more oil and repeat the process to make 3 thin omelettes.
- Place the omelettes on top of each other and roll into a cylinder shape. Using a sharp knife, cut into fine strips.
TOMATO OMELETTE RECIPE - DASSANA'S VEG RECIPES
From vegrecipesofindia.com
4.9/5 (32)Total Time 30 minsCategory Breakfast, Brunch, SnacksCalories 341 per serving
RICOTTA-STUFFED OMELETTE & TOMATO SALAD RECIPE | GET …
From eggs.ca
Servings 4Total Time 30 minsCategory LunchCalories 470 per serving
GRANDMA'S INDIAN-STYLE OMELETTE | GET CRACKING - EGGS
From eggs.ca
Cuisine International RecipesCategory Omelettes And FritattasServings 4Total Time 25 mins
OMELET WITH FETA AND FRESH TOMATOES | RECIPE
From kosher.com
Servings 2Category Breakfast
CORN, TOMATO AND BASIL OMELETTE - CHATELAINE
From chatelaine.com
Category Recipes
10 BEST SPANISH OMELET TOMATO SAUCE RECIPES | YUMMLY
From yummly.com
CHEESE AND TOMATO OMELET RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 12 minsServings 2Calories 147 per serving
- Heat an 8-inch nonstick skillet over medium-high heat; coat pan with cooking spray. Add egg mixture, and cook until edges begin to set. Gently lift edges of egg mixture with a wide spatula, tilting pan to allow uncooked egg mixture to come in contact with pan. Cook 2 minutes or until egg mixture is almost set; sprinkle with cheese. Spoon tomato over half of omelet; fold in half.
- Cut omelet in half crosswise, and slide one half onto each of 2 plates. Garnish with cilantro, if desired, and serve immediately.
CAPRESE OMELETTE WITH TOMATOES, PESTO & MOZZARELLA ...
From domesticsuperhero.com
5/5 (7)Total Time 10 mins
- Place chopped tomatoes into a small bowl with balsamic vinegar. Add salt and pepper; mix to combine. Set aside.
- In a nonstick skillet over medium heat (spray the skillet with nonstick spray if the skillet is not nonstick), add half of the eggs; Cook 1 minute over medium heat. Lightly scrape the sides of the egg towards the center, allowing raw egg to run out to the sides. Repeat around the edges.
- Add half tomato mixture on one half of the eggs, add about 2 TBS of mozzarella cheese over the tomatoes. Cook until just about set. Using the spatula, fold the omelette over the top. Cook a few more seconds, then carefully remove from the skillet.
TOMATO, CHEESE, AND BACON OMELETTE RECIPE - RECIPES.NET
From recipes.net
Cuisine ATotal Time 15 minsCategory OmeletteCalories 310 per serving
OMELET WITH BUTTERMILK, SUN-DRIED TOMATOES, AND FRESH ...
From whatscookingamerica.net
Cuisine SouthwestCategory BreakfastServings 2Total Time 25 mins
- Check out more delicious Salsa Recipes and Tomato Recipes for more great cooking ideas. The success of this salsa is that everything should be fresh from the garden or your local Farmer's Market.
MOZZARELLA OMELETTE - ESTER KOCHT
From esterkocht.com
Cuisine EuropeanCategory Breakfast, Brunch, Dinner, LunchServings 4Total Time 25 mins
- Begin by cutting cherry tomatoes into halves. Next crack 2 eggs at a time, add a dash of milk and whisk. Add butter to a pan and heat over medium heat. Once the butter has melted and started to foam and sizzle around the edges, pour the egg mixture into the pan. Immediately add 5 cherry tomato halves, with cut side facing down and then six cherry fresh mozzarella cheese between the tomato slices. Let cook until firm (or until mozzarella has melted).
- Using a spatula transfer the cheese omelette to a plate. Garnish with fresh basil and drizzle with balsamic vinegar reduction and serve immediately!! Everyone can season with salt and freshly ground pepper on their own.Repeat the the process until you've used up all the eggs. Enjoy!!
- It’s very important that you always add butter to the pan before pouring the eggs into the pan, so that the omelette won’t stick at the bottom. If there are remaining from the previous omelette, just remove them with a paper towel.
TOMATO & BASIL OMELETTE | EGGS RECIPES - JAMIE OLIVER
From jamieoliver.com
Servings 2Total Time 15 minsCategory Eggs RecipesCalories 255 per serving
- Dry fry the prosciutto until crisp. Remove to a plate, keep warm, and put the pan back on the heat.
CHEESE FILLED OMELETS (OMELETTES) WITH TOMATOES AND ...
From mygourmetconnection.com
5/5 (1)Category Breakfast & BrunchCuisine AmericanTotal Time 45 mins
- Remove the eggs from the refrigerator about 30 minutes ahead of time to allow them to come to room temperature.
- Heat 1 tablespoon of butter over medium heat in an 8-inch nonstick pan. Add the tomatoes and scallions, season with salt and pepper and cook until softened, about 3 minutes. Transfer to small bowl to keep warm and wipe out the pan. In a separate bowl combine the cottage cheese and parsley and season lightly with salt and pepper.
- Crack 3 eggs into a mixing bowl along with 1 tablespoon of the half-and-half and tiny pinch of salt. Beat with a whisk or fork until lightly foamy. Reheat the pan over medium heat, add 1 tablespoon of butter and swirl it to coat the pan. Pour in the egg mixture and allow it to set for about 30 seconds. Using a narrow silicone spatula, draw the cooked edge of the egg toward the center of the pan, tilting the pan toward the exposed side so uncooked egg can fill in the exposed area.
- Repeat this action several times around the perimeter of the pan. Once the eggs are no longer runny but still shiny on top, spoon 2 tablespoons of the cottage cheese mixture over one side of the omelet, staying about 1/2-inch in from the edge. Allow to set for 15 seconds. The entire cooking process should take about 3 minutes.
OVEN-BAKED TOMATO OMELETTE - CHATELAINE
From chatelaine.com
Servings 6Calories 185 per serving
TOMATO OMELETTE (FAST, EASY & TASTY) - HEAVENLY HOME COOKING
From heavenlyhomecooking.com
5/5 (3)Total Time 40 minsCategory Breakfast, BrunchPublished 2021-12-15
ANYTIME AVOCADO OMELETTE - CALIFORNIA AVOCADOS
From californiaavocado.com
Servings 2Calories 310 per serving
OMELET WITH SPINACH, FETA CHEESE AND TOMATO - GREEK-RECIPE.COM
From greek-recipe.com
3.9/5 (16)
TOMATO AND FRESH MOZZARELLA OMELET - BIGOVEN.COM
From bigoven.com
Reviews 1Servings 1Cuisine AmericanCategory Breakfast
KETO CAPRESE OMELET RECIPE - EASY LOW CARB BREAKFAST FRESH ...
From mylifecookbook.com
Category Low Carb BreakfastCalories 204 per serving
OMELETTE RECIPES | RECIPES.NET
From recipes.net
TOMATOES AND SPRING ONION OMELET - JULY RECIPES
From julyrecipes.com
TOMATO OMELETTE (FAST, EASY & TASTY) - DELICIOUS RECIPES ...
From dishev.com
SUNDRIED TOMATO OMELETTE RECIPE - FOOD NEWS
From foodnewsnews.com
OMELET WITH FRESH TOMATOES - GREEK-RECIPE.COM
From greek-recipe.com
SPINACH MUSHROOM & TOMATO OMELETTE WITH FRESH FRUIT ...
From eatthismuch.com
OMELET WITH FRESH TOMATOES, AVOCADO AND MOZZARELLA CHEESE ...
From elements.envato.com
OMELETTE WITH FRESH TOMATOES RECIPES
From tfrecipes.com
OUR OMELETTE WITH ROASTED CHERRY TOMATOES RECIPE | BLACK ...
From blackdiamond.ca
10 BEST OMELETTE RECIPES - YUMMLY
From yummly.com
HERB OMELETTE WITH FRIED TOMATOES RECIPE - FOOD NEWS
From foodnewsnews.com
BRIE FRESH HERB TOMATO OMELET FOR 2 RECIPES
From tfrecipes.com
OMELETTE NOODLES WITH TOMATO SAUCE AND CHICKEN – FOOD FUSION
From foodfusion.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love