SUPER-STUFFED OMELET
Steps:
- In a 10-in. nonstick skillet, coated with cooking spray, saute the tomato, mushrooms, green pepper and onion until tender; remove and set aside., In a small bowl, whisk the eggs, milk, parsley, basil and pepper. Pour into skillet,; cook over medium heat. As the eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, top with spinach, cheese slices and tortilla., Invert pan to flip omelet; return omelet to pan, tortilla side down. Place ham and sauteed vegetables on one side of omelet. Sprinkle with 3/4 cup shredded cheese; fold the omelet over filling. Cover and let stand for 1-1/2 minutes or until cheese is melted. Remove from the heat. Top with remaining shredded cheese. Serve with salsa and sour cream if desired.
Nutrition Facts : Calories 629 calories, Fat 39g fat (20g saturated fat), Cholesterol 423mg cholesterol, Sodium 1063mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 3g fiber), Protein 41g protein.
PORK AND POTATO OMELET
I had some leftovers from the following recipes, Recipe#406664 By yours truly ;) and Recipe#158832 By Chef#27416. There wasn't enough of either recipe to serve and I didn't want to thow any of it away.So,I combined them both to make what I think is a very good omelet.Please use fried potatoes with onions to achive the correct taste and texture.Serve with fruit or juice for a complete breakfast.Submitted to " ZAAR " on January 19th, 2010.
Provided by Chef shapeweaver
Categories < 30 Mins
Time 25m
Yield 1 omlette, 1 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl scramble eggs and pepper well, set aside.
- Mix together pork and potatoes then reheat in microwave for 2 to 3 minutes , keep warm.
- In a skillet large enough to make an omelet, melt margarine over medium heat.
- Add eggs and tilt pan side to side, so eggs evenly coat bottom of skillet.
- Tilt pan, and lift opposite side of eggs, so uncooked eggs will flow to the bottom and cook.
- When eggs are slightly dry, place pork/potato mixture over half of the eggs , cover with remaining half.
- Cook for 3 minutes more or until eggs are done to your satisfaction.
- Remove to plate, and sprinkle cheese evenly over top.
STUFFED OMELET: PORK FILLING
Number Of Ingredients 7
Steps:
- 1. Shred pork, celery and scallions. Blanch bean sprouts. 2. Heat oil. Add pork and stir-fry until it loses its pinkness (1 to 2 minutes). 3. Add celery, scallions and bean sprouts stir-fry 1 minute. Add soy sauce and sugar stir-fry 1 minute more. 4. Remove from pan and drain well. Use as a filling for Basic Stuffed Omelets. VARIATION: * For the pork, substitute chicken, fish or crabmeat. In step 3, when adding the soy sauce and sugar, also stir in 1 tablespoon sherry. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
STUFFED PORK FILLET
Starting with the thought "Hhmm, Pork & Prunes...?" this delicious stuffed pork fillet recipe has evolved into a mouth-watering roast for 6. All quantities are very approximate as I don't weigh or measure anything when making this.
Provided by BonusMeals
Categories Pork
Time 2h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preparation.
- Combine all pork stuffing ingredients in a bowl and mix thoroughly by hand.
- Refrigerate for at least 1 hour.
- Gently fry the onions, mushroom and garlic in the olive oil. Leave cooking though on a low heat for 20 minutes whilst preparing the raw meat as below.
- Take the pork fillet and double-butterfly it. i.e. using a very sharp knife, cut a slice 95% of the way across along the length of the fillet - 1/3 of the way down. The fillet should now be twice the width with 1/3 of the thickness on 1 side and 2/3 on the other.
- Turn the chopping board around and now slice the thicker piece in half, again 95% of the way across. The fillet should now be 3 times its original width - top third to one side and middle third to the other.
- Using a very sharp knife slice the chicken breast into several thin, wide slices and set aside.
- Set the mushroom mixture to one side to cool. It may be worth leaving in a sieve for the excess juices to drain.
- Assembly.
- Lay the streaky bacon out across a chopping board in rows. Spread each rasher out using the back of a knife/your thumb until increased in length by ~20%. You need to have enough rashers that side by side they are wider than your pork fillet is long. They also need to be significantly longer than the potential circumference of your pork fillet roulade as they will be holding it in shape during cooking.
- Lay the double-butterflied pork fillet out across the bacon.
- Spread the pate evenly across the pork.
- Spread the mushroom mixture across the pate.
- Place the raw chicken slices across the pate/mushroom mix (if there is insufficient chicken to cover the pork, spread the chicken with the back of a knife to thin & broaden each slice).
- Spread the Pork stuffing evenly across the chicken.
- Roll up the pork fillet, placing join-side down onto the middle of the bacon rashers.
- Fold the bacon rashers over the top of the back of the pork fillet ensuring all of the pork fillet is covered by bacon.
- Sprinkle with freshly ground black pepper.
- Cooking.
- Place on a baking tray and cook in a pre-heated oven (200C / 180c Fan) for 40 minutes or until cooked through and bacon browning.
- Remove and leave to rest on a chopping board for 5-10 minutes covered in tin foil.
- Carve.
- Serve with:.
- Steamed savoy cabbage sprinkled with caraway seeds. When cooked, toss in a knob of butter and a small turn of black pepper.
- Carrots, quartered lengthways and roasted in butter, basil & lemon juice (Optional: small amount of extra virgin olive oil).
- Special Mash.
- Gravy from meat juices, home-made chicken stock and veg water with a little cornflour.
Nutrition Facts : Calories 575.3, Fat 36.6, SaturatedFat 11.5, Cholesterol 168.1, Sodium 584.5, Carbohydrate 19.3, Fiber 2.3, Sugar 13.1, Protein 41.7
STUFFED PORK TENDERLOIN
I came up with this spinach and mushroom stuffed pork tenderloin one day when looking for something new to do with pork tenderloin. This dish is very easy to make and assemble and is so pretty to serve to family and guests. I like to serve this with a nice salad and roasted potatoes.
Provided by ciaofraz
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 5
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
- Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
- Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
- Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
Nutrition Facts : Calories 295.6 calories, Carbohydrate 4.2 g, Cholesterol 88.7 mg, Fat 16.2 g, Fiber 1 g, Protein 32.1 g, SaturatedFat 4.1 g, Sodium 439.6 mg, Sugar 1.1 g
STUFFED OMELET: SHRIMP FILLING
Number Of Ingredients 5
Steps:
- 1. Shell, devein and cut shrimp in 1/2-inch pieces. Shred celery and onion. 2. Heat oil. Add shrimp and stir-fry until they turn pinkish (about 1 minute). Sprinkle with soy sauce and stir in to blend. 3. Add celery and onion stir-fry 1 minute more. 4. Remove from pan and drain well. Use as a filling for Basic Stuffed Omelets. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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