STUFFED HASH BROWN OMELETTE RECIPE BY TASTY
Here's what you need: butter, yellow onion, red pepper, spinach, frozen hash brown, shredded cheddar cheese, salt, pepper, chipotle sour cream, scallion
Provided by Tasty
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 10
Steps:
- Take your hash browns out of the freezer to allow them to begin to thaw.
- In an eight-inch nonstick pan, melt one Tbsp. of butter on medium heat and add onions, occasionally stirring. Allow to cook until they have softened and begin to brown. Add the peppers, stir, and salt to taste. Cook until they begin to soften.
- Add the spinach and allow it to wilt for a couple of minutes. Transfer this filling to a bowl.
- Put your pan back on the heat and add one Tbsp. of butter, melting on medium heat. Add your hash browns and season with salt and pepper to taste, stirring until the butter and seasoning are evenly distributed.
- Arrange the potatoes in a flat even layer. Sprinkle cheese evenly on top and allow it to melt. Then, sprinkle the filling evenly on top. When the bottom of the hash browns has crisped up and browned, your hash brown omelette is ready.
- Shake the pan to make sure it's not sticking to the bottom, then bring it over to your plate and carefully tilt the pan, using the edge to help fold it over in half.
- Add your favorite toppings and enjoy! (We used chopped scallions and a chipotle sour cream.)
- For the chipotle sour cream:
- Combine ½ (115 G) cup sour cream or crema, one Tbsp. chipotle in adobo (finely chopped), a pinch of salt, and a splash of water to thin it out.
- Enjoy!
Nutrition Facts : Calories 1037 calories, Carbohydrate 75 grams, Fat 75 grams, Fiber 8 grams, Protein 21 grams, Sugar 10 grams
PUFFY OMELET
Looking for an egg recipe? Then check out this great puffy omelet - perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Heat oven to 325°F.
- In medium bowl, beat egg whites, water and salt with electric mixer on high speed until stiff but not dry. In small bowl, beat egg yolks and pepper on high speed about 3 minutes or until very thick and lemon colored. Fold egg yolks into egg whites.
- In 10-inch ovenproof skillet, melt butter over medium heat. As butter melts, tilt skillet to coat bottom. Pour egg mixture into skillet. Gently level surface; reduce heat to low. Cook about 5 minutes or until puffy and bottom is light brown. Carefully lift omelet at edge to see color.)
- Bake uncovered 12 to 15 minutes or until knife inserted in center comes out clean.
- Tilt skillet and slip pancake turner or metal spatula under omelet to loosen. Fold omelet in half, being careful not to break it. Slip onto warm serving plate. Serve with salsa or tomato pasta sauce.
Nutrition Facts : Calories 200, Carbohydrate 1 g, Cholesterol 440 mg, Fat 1, Fiber 0 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 1 g, TransFat 0 g
PUFFED HASH OMELETTE
Provided by The.french.connection
Number Of Ingredients 0
Steps:
- Combine eggs, water, salt, and pepper until well blended. Melt butter in large omelet pan or skillet; pour in egg mixture. Cook over low heat, pushing edges in toward center as mixture sets. Tilt and turn pan as necessary to allow uncooked portion to flow to the edge. When mixture is set but surface is still moist, slide omelet onto ovenproof plate or cookie sheet. Combine hash, green pepper, and chili powder; spoon evenly over top of omelet. Bake in 400°F.oven 10 minutes. Sprinkle with cheese; bake 5 minutes longer.
Nutrition Facts :
HASH BROWNS OMELET
Good for breakfast or evening meal. I do add a bit of red pepper flakes to hash browns as we like food with zip.
Provided by happynana
Categories Breakfast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Fry bacon and remove from pan.
- Leave some grease and add hash browns, onion, salt and pepper if desired.
- When potatoes are browned slightly pat down.
- Beat eggs.
- Add milk, salt and pepper.
- Pour over hash brown mixture.
- Crumble bacon and sprinkle on top.
- Add cheese.
- Cover and let cook over low heat 15 - 20 minutes.
Nutrition Facts : Calories 411.6, Fat 25.1, SaturatedFat 7.7, Cholesterol 251.8, Sodium 599.8, Carbohydrate 30.7, Fiber 2.7, Sugar 1.8, Protein 15
HASH BROWN CHEESE OMELET
In Sheboygan, Wisconsin, Jennifer Reisinger makes a family-pleasing meal out of this fluffy omelet filled with potatoes, onion and green pepper. "Serve it with toast and fruit," she suggests. "It's also good with sliced tomatoes."
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet coated with cooking spray, saute onion and green pepper. Add potatoes; cook and stir over medium heat for 5 minutes or until heated through. , In a bowl, beat egg substitute, water and pepper; pour over vegetables. As eggs set, lift edges, letting uncooked portion flow underneath. Just before eggs are completely set, place cheese slices over half of the omelet. Fold the omelet in half and transfer to a warm serving platter.
Nutrition Facts : Calories 239 calories, Fat 7g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 457mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
HASH BROWN OMELET
One of my favorite pastimes is cooking. My friends and family have always encouraged me...mainly because they get to sample my "creations". This recipe is a classic that I've been making for years.
Provided by Taste of Home
Time 35m
Yield 2-3 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain. Crumble bacon and set aside., Add the potatoes, onion and green pepper to drippings. Cook and stir over medium heat for 7-10 minutes or until potatoes are lightly browned and vegetables are tender., In a large bowl, whisk the eggs, milk, salt and pepper. Pour egg mixture into a large non-stick 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 potato mixture on one side and sprinkle with cheese and bacon; fold other side over filling. Invert omelet onto a plate to serve.
Nutrition Facts : Calories 462 calories, Fat 35g fat (17g saturated fat), Cholesterol 346mg cholesterol, Sodium 942mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.
PUFFY OMELET
Provided by Michael Symon : Food Network
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Separate the egg yolks and whites into 2 separate medium bowls. Add 1 tablespoon of water to the egg whites and, using a hand mixer, beat on medium-high speed until medium peaks form, 4 to 5 minutes.
- Season the yolks with salt and pepper and beat until smooth, thickened and slightly pale in color. Fold one-third of the egg whites into the egg yolks and thoroughly mix until there are no streaks. Add half of the Gruyere and the soda water. Pour in the remaining egg whites and gently fold to combine.
- Melt the butter in a 10-inch nonstick skillet over medium heat until it foams, then pour in the egg mixture, smoothing the top. Cover the skillet and cook until the omelet is golden brown on the bottom and you can lift the edges to peak underneath, about 5 minutes.
- Sprinkle the remaining cheese and the herbs on top, cover the skillet and cook 2 more minutes. Remove the pan from the heat and keep covered until the cheese melts, about 1 minute. Fold over and serve.
PUFFY OMELET
This is a beautiful presentation for an omelet. It doesn't look like scrambled eggs! Try with you favorite filling and toppings
Provided by TishT
Categories Breakfast
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, let egg whites warm to room temperature about 1 hour.
- Preheat the oven to 350 degrees F.
- On high, beat egg whites with mixer with cream of tartar just until stiff peaks form when beaters are slowly raised.
- In small bowl, using the same beaters, beat egg yolks until thick and lemon colored.
- Add salt, pepper, and milk gradually, beat until well combined.
- With a wire whisk or rubber spatula gently fold egg yolk mixture into the egg whites just until combined.
- Slowly heat a 9-10" heavy skillet with heat resistant handle, or an omelet pan.
- (To test temperature sprinkle a little cold water on skillet. Water should sizzle and roll off in drops).
- Add butter and oil; heat until it sizzles briskly-it should not brown.
- Tilt pan to coat side with butter mixture.
- Spread egg mixture evenly in pan; cook over low heat, without stirring, until lightly browned on underside-about 10 minutes.
- Transfer skillet to oven, bake 10-12 minutes or until top seems firm when gently pressed with fingertip.
- To serve, fold omelet in half.
- Turn out onto heated serving platter.
- Garnish with parsley sprigs, if desired.
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