Tomato And Cheese Burrito Omelet Food

CHEESE OMELET WITH ROASTED TOMATOES AND ONIONS

Steps:

• Preheat the oven to 450 degrees F. Brush a baking dish with 1 tablespoon olive oil. Season the tomatoes and onion rounds with salt and pepper and add to the dish, cut-side up. Mix the remaining 2 tablespoons olive oil with the panko and sprinkle over the tomatoes and onion. Bake until tender and golden brown, 15 to 20 minutes.
• Whisk the eggs, milk and herbs in a bowl; season with salt and pepper. Heat a small nonstick skillet over medium-high heat. Add 1 teaspoon butter, swirling to coat. When the foam subsides, add one-quarter of the egg mixture. Cook 10 seconds, then move a rubber spatula around the edge of the pan until the mixture is just set, about 1 minute. Scatter one-quarter of the cheese down the center, then fold the omelet in half. Cook about 30 more seconds, or to desired doneness. Transfer to a plate. Repeat to make 3 more omelets. Serve with the roasted tomatoes and onions.
• Per serving: Calories 507; Fat 35 g (Saturated 13 g); Cholesterol 579 mg; Sodium 310 mg; Carbohydrate 19 g; Fiber 2 g; Protein 27g

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.

FRESH TOMATO SALSA AND JACK CHEESE OMELET BURRITO

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.

SPINACH, TOMATO, AND CHEESE OMELET

Steps:

• In a small mixing bowl, beat eggs with milk. Add spinach and tomatoes. Season with salt and pepper.
• Heat olive oil in a nonstick skillet over low to medium heat. Add eggs and swirl to coat bottom of the pan. Let eggs set, about 2 minutes.
• Place cheese slices on one side of omelet. Gently fold other half over the top of the cheese. Press slightly. Allow cheese to melt, about 1 minute. Remove from pan, serve with whole wheat toast, and enjoy!
• Makes 1 serving.
• VARIATIONS:.
• Use as many of your favorite vegetables in this omelet as you like. You can also replace the Swiss cheese with another type of cheese that's safe during pregnancy, like cheddar or American. (The CDC recommends that pregnant woman avoid soft cheeses, even if they're pasteurized.).

AVOCADO, CHEDDAR, AND TOMATO OMELET

Steps:

• In a small bowl, whisk together eggs, water, salt and pepper.
• Heat oil in a skillet over medium heat. Add the egg mixture and cook, pushing the egg toward the center, gently, to allow the uncooked egg to reach the skillet surface.
• Once top starts to solidify, layer 1/2 of the omelet with the cheese, avocado, and tomato. Fold other 1/2 of omelet over and slide onto serving dish.

MELTING TOMATO & BASIL OMELETTE

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.

TOMATO AND CHEESE BURRITO OMELET

Steps:

• In a small non-stick skillet over medium heat, melt butter. Mix the egg with a teaspoon of water. Pour the egg in the skillet. Heat halfway through. Top with the cheese and tomato. Cover and let cook through, until egg is set. While still covered, take the skillet off of the heat. Meanwhile, lightly heat the tortilla, whether in a toaster oven or the microwave on low. Place tortilla on a plate. Spread the mayonnaise over the tortilla. Slide the omelet from the pan to the tortilla. Roll up and Enjoy!!!

TOMATO AND MUSHROOM OMELETTE

Steps:

• Whisk eggs in a bowl and stir in potato, cheese and chives.
• Pour mixture into a small frypan (preferably with a lid) that has been lightly sprayed with cooking oil.
• Evenly spread tomato and mushroom pieces over the top and season generously with black pepper.
• Cook over low-medium heat for 10-15 minutes until egg has set. You can set under a grill but I find this isn't necessary at a fairly low temperature especially if you cover the frypan during cooking.

CHILI CHEESE OMELETTE BURRITOS

Steps:

• Make sure all your ingredients are ready - chili hot, cheese grated, optional ingredients chopped, eggs beaten.
• Heat nonstick skillet over medium high heat. Add butter to pan.
• When butter is melted, add beaten eggs and scramble.
• When eggs are done, remove pan from heat and quickly heat tortillas over open flame, a few seconds on each side.
• To assemble, place half of scrambled eggs on each tortilla. Sprinkle with cheese. Top with chili. And add any optional ingredients.
• Tuck in both sides of tortilla, and roll up, burrito style.
• Serve immediately.

CHERRY TOMATO AND HERB OMELETTE

Steps:

• Combine all the ingredients, except the sour cream.
• Heat a small nonstick skillet(or omelette pan) and pour in olive oil. Swirl pan to coat with the oil.
• Heat the broiler.
• Pour half the egg mixture into the skillet and cook until set underneath, about 1-2 minutes. Lift sides of omelette with a spatula to check doneness.
• Place the pan under the broiler and cook until omelette is golden on top, about 2 minutes (watch carefully!).
• Fold omelette in half and remove to serving plate.
• Repeat with remaining mixture.
• Top each with sour cream. Garnish with parsley. Enjoy!