SOUTHWESTERN OMELETTE RECIPE BY TASTY
Here's what you need: oil, ham, bell peppers, spinach, salt, pepper, eggs, jack cheese, shredded cheddar cheese, avocado
Provided by Alvin Zhou
Categories Breakfast
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat oil in a pan over high heat.
- Cook the ham, peppers, and spinach with a pinch of salt and pepper until the spinach has wilted. Transfer to a bowl.
- Whisk the 4 eggs with a pinch of salt & pepper, then pour half of the mixture into the pan, swirling it around to make a full circle. Lower to a medium heat.
- Cook for about 15 seconds, then spoon half of the veggie mixture on one half of the omelette and sprinkle half of the jack and half the cheddar cheese on the other half.
- Cook until the cheese is half melted, then fold one half of the omelette over the other.
- Cook for another 15 seconds, then remove and transfer to a plate.
- Fan out half of the avocado slices on top of the omelette, then repeat with the other omelette.
- Enjoy!
Nutrition Facts : Calories 815 calories, Carbohydrate 21 grams, Fat 61 grams, Fiber 7 grams, Protein 46 grams, Sugar 9 grams
SOUTHWESTERN POTATO AND CELERY OMELET
This spicy omelet is much lighter than traditional cheese-packed Southwestern omelets. You don't need much oil to pan-fry this small amount of finely diced potato, and a little cheese goes a long way.
Provided by Martha Rose Shulman
Categories breakfast, for one, main course
Time 15m
Yield 1 serving.
Number Of Ingredients 10
Steps:
- Heat 2 teaspoons of the oil over medium-high heat in an 8-inch omelet pan and add the celery. Cook 1 minute, until it begins to soften, and add the potatoes. Add salt and pepper to taste and cook, stirring often, until potatoes are lightly browned and just about tender, about 6 minutes. Stir in the chili and continue to cook, stirring, until the potato is tender, another 2 or 3 minutes. Transfer to a bowl.
- Break the eggs into another bowl and beat with a fork or a whisk until they are frothy. Whisk in the milk, chives, cilantro, and salt and pepper to taste.
- Return the omelet pan to medium-high heat. Add the remaining teaspoon of olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- As soon as the eggs are set on the bottom, sprinkle the potato mixture down the middle of the "pancake" and top with the Monterey Jack, then jerk the pan quickly away from you then back toward you so that the omelet folds over on itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate.
Nutrition Facts : @context http, Calories 337, UnsaturatedFat 18 grams, Carbohydrate 9 grams, Fat 26 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 521 milligrams, Sugar 2 grams, TransFat 0 grams
OPEN-FACE OMELET O'BRIEN
You can tell from the name that this omelet includes peppers and potatoes. Add some cheddar and bacon bits and you've got a new family favorite.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Melt 3 Tbsp. butter in large skillet on medium heat. Add potatoes; spread to evenly cover bottom of skillet. Sprinkle with celery seed. Cook 10 min. or until potatoes are tender and lightly browned, stirring frequently. Remove from skillet; cover to keep warm.
- Whisk eggs, milk and pepper until blended.
- Melt remaining butter in same skillet. Add egg mixture; cook 5 to 8 min. or until almost set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. When egg mixture is set, top with potato mixture, cheese, onions and bacon; cook 1 to 2 min. or until cheese is melted.
Nutrition Facts : Calories 260, Fat 19 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 225 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
SOUTHWESTERN OMELET
Make and share this Southwestern Omelet recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together eggs, water, and salt.
- Stir in chiles and onion.
- For each omelet, melt 1 T, butter in a heavy skillet until hot enough to sizzle.
- Pour in one-fourth of egg mixture.
- As mixture begins to cook, lift edges of omelet and tilt pan to allow uncooked portion to flow underneath.
- When egg mixture is set and no longer flows freely, sprinkle 1/4 cup cheese over half of omelet.
- Fold omelet in half, and place on a warm platter.
- Repeat procedure with remaining ingredients.
- Serve with taco sauce.
SOUTHWESTERN OMELET
Steps:
- In a large skillet, saute onion and jalapeno in oil until tender; remove with a slotted spoon and set aside. Pour eggs into the same skillet; cover and cook over low heat for 3-4 minutes. , Sprinkle with the onion mixture, bacon, tomato, avocado and 1/2 cup cheese. Season with salt and pepper. , Fold omelet in half over filling. Cover and cook for 3-4 minutes or until eggs are set. Sprinkle with remaining cheese. Serve with salsa if desired.,
Nutrition Facts : Calories 390 calories, Fat 31g fat (10g saturated fat), Cholesterol 355mg cholesterol, Sodium 480mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 4g fiber), Protein 22g protein.
SOUTHWESTERN OMELET
You can make fluffy omelets in less time (and with much less effort) than you may think. This Southwestern-inspired version has a filling of pepper Jack cheese, salsa, and fresh cilantro.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together eggs and salt until frothy. Make omelet, adding olive oil or butter to heated pan; fill with cheese, salsa, and cilantro leaves.
Nutrition Facts : Calories 386 g, Fat 29 g, Protein 24 g
COUNTRY OMELET
Provided by Jacques Pepin
Categories dinner, easy, lunch, quick, main course
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat the oil and butter in a nonstick skillet until hot but not smoking. Add the onions and potatoes and cook, covered, for about 10 minutes, stirring the mixture every 3 to 4 minutes. Arrange the tomato slices so they cover most of the surface of the potato-and-onion mixture, cover, and cook for 1 minute.
- Meanwhile, break the eggs into a bowl, add the chives, salt and pepper, and mix together with a fork. Add the egg mixture to the skillet and stir gently with the tines of the fork for about 1 minute to allow the eggs to flow between the potatoes. Then place the skillet under a hot broiler, 3 or 4 inches from the heat, and cook for about 3 minutes, until eggs are set.
- Invert onto a platter, cut into wedges and serve.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 16 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 396 milligrams, Sugar 5 grams, TransFat 0 grams
OMELETTE NATURE (BASIC OMELET)
Provided by Craig Claiborne And Pierre Franey
Categories breakfast, brunch, dinner, easy, for one, lunch, quick, weekday, main course
Time 15m
Yield One serving
Number Of Ingredients 4
Steps:
- Combine the eggs, salt and pepper to taste in a mixing bowl.
- Place an eight- or nine-inch omelet pan on the stove and heat well. Add the butter and, when melted, add the egg mixture and start cooking, shaking the skillet and simultaneously stirring rapidly with a fork, holding the tines parallel to the bottom of the skillet. Try not to scrape the Teflon or metal surface.
- Cook to the desired degree of doneness. Ideally, in the minds of most fine cooks, the omelet must remain runny in the center, yet firm on the bottom. Remember that the omelet will continue to cook until the moment it is turned out of the pan and that it cooks quickly.
- When the omelet is properly done, lift the handle of the skillet with the left hand. Knock the omelet pan on the surface of the stove so that the omelet ''jumps'' to the bottom curve of the pan. Use the fork and quickly fold the omelet from the top down. Let the omelet stand as briefly as possible over high heat until it browns on the bottom. Turn it out neatly onto a hot serving plate, seam side down.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 9 grams, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 317 milligrams, Sugar 0 grams, TransFat 0 grams
COLD OMELETS
Provided by Jacques Pepin
Categories brunch, main course
Time 15m
Yield Six servings
Number Of Ingredients 14
Steps:
- For the tomato omelet: In a large saucepan, preferably nonstick, heat one tablespoon of the olive oil. When hot, add the minced scallions and saute for about 30 to 45 seconds. Add the chopped tomatoes and a quarter teaspoon of the salt. Saute the tomatoes for about 45 to 60 seconds, until they are warm and starting to render their juice but are still firm. Set aside.
- Heat the remaining tablespoon of oil in a clean saucepan. Meanwhile, beat the eggs with the remaining quarter teaspoon of salt and the pepper in a bowl. When the oil is hot, add the egg mixture and, when the curds form in the bottom of the pan, stir until the whole mixture is set but a little wet inside.
- Using your fork, bring the near lip over toward the center of the omelet and arrange the tomato mixture down the center of the omelet. (If the tomato mixture is too wet, use a slotted spoon to remove the solids for use on the omelet.) Fold both lips of the omelet back over the tomatoes to enclose them as best you can. Heat the one teaspoon of butter in the exposed end of the skillet and cook the omelet for about 45 to 60 seconds to brown it nicely underneath. Invert onto a plate.
- When lukewarm, slide the omelet onto a piece of plastic wrap and roll it into a tube, tightening it as you roll to give it a nice cylindrical shape and twisting the wrap at both ends. Refrigerate until ready to use.
- At serving time, cut the omelet into one-and-one-half-inch slices and place the slices cut-side-down in a small gratin dish. Sprinkle with a few drops of vinegar, about one tablespoon of oil and extra herbs, if desired. Serve.
- For the herb omelet: Beat the eggs with the salt, pepper and chopped herbs and proceed with the directions above (ignoring references to the tomato mixture) to make and finish the omelet.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 345 milligrams, Sugar 1 gram, TransFat 0 grams
POTATO AND VEGETABLE OMELET (BULGARIAN STYLE)
I just love eggs and often eat breakfast for dinner. Came across this recipe on the Internet and decided to post it for the Zaar World Tour. This particular one is so loaded with good things, it's a one dish meal. Or you can serve it with a simple salad and a little garlic or peasant bread. The original recipe calls for 4 tablespoons of oil, but I'm planning to cut that in half.
Provided by justcallmetoni
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel and cut the potatoes in 1/2 - 3/4 inch cubes. Cook in boiling, salted water for 5 minutes or until tender. Drain.
- While potatoes are cooking chop the onions and peppers, crush the garlic.
- Heat half the oil in a large frying pan, add the onions and garlic, cook for 4 minutes, add the red pepper and peas, cook for 3 minutes then transfer to a plate.
- Heat the remaining oil in the pan, add the potatoes and cook for 8 minutes stirring, add the onion mixture, sprinkle the parsley, and mix well with the potatoes.
- Beat the eggs, add with the cheese and season with pepper to taste. Pour over the mixture evenly. Reduce the heat and cook for about 10 minutes or until the eggs are set.
- This omelette works well either hot or served at room temperature.
Nutrition Facts : Calories 366.4, Fat 15.3, SaturatedFat 4, Cholesterol 282, Sodium 237.8, Carbohydrate 39.1, Fiber 6.2, Sugar 5.5, Protein 18.5
POTATO OMELETTE
Make and share this Potato Omelette recipe from Food.com.
Provided by Victoria 2
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Peel, wash and cut into cubes 4 large potatoes. Cook the potatotes in a pan with hot water until brown. Drain and reserve.
- Chop 2 onions and fry them in a pan with hot water without browning. Drain the oil and reserve. Mix 4 eggs, a tablespoon of chopped parsley, salt and pepper to taste.
- Combine in a large bowl the potatoes and onions, add salt and pepper to taste and add the beaten eggs. Mix well.
- Bring a skillet over high heat with oil and when hot pour the preparation of potatoes. When you have cooked the base, lower the fire Turn the omelette and complete the cooking.
- You can serve hot or cold.
Nutrition Facts : Calories 762.1, Fat 10.7, SaturatedFat 3.3, Cholesterol 423, Sodium 188.6, Carbohydrate 140.9, Fiber 17.8, Sugar 11.2, Protein 28.6
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