SPICY YUBA 'OMELET'
Provided by Daniel Patterson
Categories breakfast, main course
Time 30m
Yield Makes finger food for 6 to 8
Number Of Ingredients 6
Steps:
- In a large, shallow baking dish or rimmed plate, combine the soy sauce, mirin, sugar and 1/4 cup water. Mix well and set aside.
- Spread one sheet of yuba on a work surface and draw a squiggle of chili paste horizontally across the middle. Fold the bottom third up over the middle third, then fold the top third down, as if folding a letter. Press the top down firmly. Set aside and repeat with another sheet.
- Spread out the last sheet, add chili paste and place the two folded sheets of yuba in the center, one on top of the other. Fold the bottom of the last sheet over the middle and the top over that to enclose the first two sheets. Press the package firmly, then place in the baking dish with the soy-sauce mixture. Allow to sit for 5 minutes, then turn and repeat.
- Remove the yuba and drain the liquid, pressing gently to expel any excess. Place between two paper towels and press out any remaining moisture.
- Set a large cast-iron skillet or other wide, heavy pan over medium heat and add the vegetable oil. When the oil is hot, add the yuba (if it is too large, cut in half and cook in two pieces). Cook for about 1 minute, pressing gently with a spatula to keep the yuba in contact with the pan. Flip and cook for 1 minute, then repeat until both sides are browned and crisp. Transfer to paper towels and cut into pieces. Place on a serving plate and, if desired, dot with additional chili paste.
HOT 'N' SPICY OMELET
Red pepper flakes add plenty of fiery zip to this omelet from Dixie Terry of Goreville, Illinois. "It's a favorite at our house - for breakfast, brunch or supper - with sausage or bacon, home fries and hot biscuits," she shares.
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, melt butter and oil over medium-high heat. Whisk the eggs, water, garlic, 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; fold in half. Invert omelet onto a plate to serve. Sprinkle with red pepper flakes.
Nutrition Facts : Calories 209 calories, Fat 16g fat (5g saturated fat), Cholesterol 433mg cholesterol, Sodium 451mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 13g protein.
SPICY OMELETTE
This is my own concotion. It's kind of an elementary recipe, really kind of goofy actually but I absolutely love omelettes and I have been working on this one for a while, adding imgredients and taking them out.
Provided by NovemberSong
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix eggs, milk, salt and pepper and tabasco together and whisk into a froth. Go overboard if you want, the fluffier the eggs are the better they seem to taste (IMNSHO).
- Once eggs are in frying pan and cooking for a minute, add sausage.
- Right before folding eggs into omelette, add cheese so it doesnt get too melted. Use whatever kind of cheese you like. I usually use sharp cheddar, but you can use a mexican blend or I sometimes use Monterey Jack.
- Add two pieces of toast and a nice cup of chickory coffee and you've got a pretty good breakfast!
Nutrition Facts : Calories 535.9, Fat 37.9, SaturatedFat 20.6, Cholesterol 516.5, Sodium 878.2, Carbohydrate 13.2, Fiber 0.2, Sugar 1.1, Protein 35.2
SPICY OYSTER OMELET "TACOS"
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the sauce: Whisk together the chili sauce, ketchup, oyster sauce and soy sauce in a small bowl until combined.
- For the omelets: Whisk 1/4 cup cold water with the potato starch in a small mixing bowl until combined.
- Working in batches, make one omelet at a time by mixing together one-quarter of the beaten eggs, one-quarter of the starch mixture and 4 or 5 oysters in a small bowl. Make sure to whisk the starch slurry frequently to keep it combined. Stir in 1/4 of the basil.
- Heat a small wok or 6-inch nonstick skillet over medium heat until it begins to smoke and add about 1 teaspoon of the peanut oil. Place 1 mu shu pancake into the wok and cook until hot and beginning to brown, about 30 seconds, and then flip and toast the other side. Transfer the pancake to a plate. Pour the egg mixture into the bottom of the wok and swirl to coat the base of the pan. Cook, releasing the edges of the omelet with a spatula, until the bottom is set and beginning to brown and the egg on the surface is just set, 30 to 45 seconds. Do not overcook.
- Slide the omelet directly onto the toasted warm pancake and drizzle some of the sauce over the top. Repeat with the remaining egg mixture and pancakes to make 3 more omelets. Cut each omelet into quarters and serve face-up, or fold in half and serve with more sauce on the side.
SPICY CAJUN OMELET
The kicked up filling of mushrooms, peppers, and celery is heightened by the heat of cayenne and the fresh flavor of basil and thyme. The smoky cheese brings the omelet home, blending the lightness of the eggs with the intensely flavored filling. Adapted from Fields of Greens cookbook.
Provided by Sharon123
Categories Breakfast
Time 40m
Yield 2 large omelets
Number Of Ingredients 15
Steps:
- Heat 1/3 tbls. of the oil in a medium saute pan; add the mushrooms and 1/8 teaspoons salt. Sear the mushrooms over high heat until golden, then add a few splashes of wine to the pan and cook for 1-2 minutes, until the pan is nearly dry. Move the mushrooms to a bowl and set aside.
- Heat the remaining 1/2 tbls. oil in the pan and add the onion; saute over medium heat until it begins to release its juices, 3-4 minutes, then add the celery, peppers, 1/4 teaspoons salt, 1/8 teaspoons cayenne, and the garlic. Saute for about 15 minutes, until the vegetables are tender. Combine the vegetables, mushrooms, basil, and thyme; add the salt and cayenne to taste.
- Season the eggs with 1/4 teaspoons salt and a few pinches of pepper; add the water and whisk. Melt the butter in an omelet pan if you have one, if not, use a nonstick skillet. When the butter is hot, add half the egg mixture. With a spatula, move the eggs toward the center of the pan as they begin to set on the edges. Tilt the pan so that the entire surface is covered again with wet eggs. As the eggs begin to set, place half the vegetable mixture in the center, then sprinkle with half the cheese. Gently fold the omelet over and turn it out onto a plate. Repeat with the second omelet. Enjoy!
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