THREE EGG OMELET
These big, easy omelets satisfy everyone! Lots of meats, vegetables, and cheese to choose from - and they're HUGE!
Provided by BECKY M.
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Spray or lightly grease a large skillet and heat over medium heat.
- Crack 3 eggs into a glass measuring cup and beat with a fork or whisk until scrambled. Pour eggs into heated skillet, swirling the pan to coat the bottom. Cover and let cook until eggs are firm, about 2 minutes.
- Top with 1/4 each of the chopped ham, turkey, green onions, tomato, parsley, green bell pepper, and Cheddar cheese. Fold egg in half over fillings, and serve warm. Repeat with remaining ingredients for 4 omelets.
Nutrition Facts : Calories 539.2 calories, Carbohydrate 4.3 g, Cholesterol 644.7 mg, Fat 38.6 g, Fiber 0.8 g, Protein 43.5 g, SaturatedFat 18.2 g, Sodium 851.7 mg, Sugar 2.3 g
THREE CHEESE OMELETTE
Steps:
- Using an 8-inch, non-stick skillet, melt butter over medium heat. Add beaten eggs. Add the eggs begin to coagulate, add the 3 cheeses evenly over the eggs. As cheese begins to melt, and before the eggs get brown, flip or turn egg mixture over. Continue to cook until the cheese melts. Turn omelette 1 more time. The finished omelette will be a nice yellow color with the cheese melted. Serve immediately.
THREE-EGG OMELET
Steps:
- Lay the zucchini, carrot and radish out on a rimmed baking sheet, cover with the onions, sprinkle with the zest and juice and black pepper, and drizzle with olive oil. Let marinate at room temperature for 2 hours.
- Crack the eggs into a medium glass bowl, and beat them until they turn pale yellow. Heat a heavy-bottomed nonstick saute pan over medium-low heat; add the butter, and let it melt. Sprinkle the eggs with some salt and white pepper, then grab your whisk and whisk like crazy. When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Let the eggs cook for up to a minute-don't stir!-or until the bottom starts to set.
- With a heat-resistant rubber spatula, gently push 1 edge of the eggs into the center of the pan while tilting the pan to allow the still-liquid eggs to flow in underneath. Repeat with the other edges until there's no liquid left. Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
- Gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left. With your spatula, lift 1 edge of the egg and fold it across and over, so the edges line up; don't overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don't let it get brown.
- Gently transfer the finished omelet to a plate. Serve with the marinated vegetables, and top with pickled vegetables.
3 CHEESE EGG WHITE OMELET
3 Cheese Egg White Omelet are overflowing with gooey melted Quesadilla cheese. The combination of Cotija, Chihuahua®, and Queso Fresco are a cheese-lovers delight!
Provided by V & V Supremo Foods, Inc.
Number Of Ingredients 15
Steps:
- Crumble Queso Fresco over a small bowl, divide into 2 portions, and set aside. ; In a medium bowl; whisk together egg whites, Cotija cheese, and black pepper. Divide in 2 portions and set aside. ; Preheat 1 tablespoon oil in a medium non-stick skillet over medium heat; add garlic, onion, and sauté for 1 minute. ; Add red and green peppers, sauté for 1 minute. Add tomato and artichoke, sauté for 1 minute. Add spinach, sauté for 30 seconds to 1 minute or until leaves are wilted and tender. Remove mixture from skillet. Reserve 6 cooked tomato halves to garnish the finished omelets. Divide vegetable mix into 2 portions, set aside until needed. ; Wipe off the skillet, and lightly coat skillet with cooking spray and heat over medium-low heat for 1 minute. Add half of the egg mixture and cook for 2 to 3 minutes or until the eggs are set. ; Top center of omelet with ¼ cup Chihuahua® cheese, 1 portion Queso Fresco cheese, and 1 portion of vegetable mixture, and fold omelet in half. ; Repeat steps 3 and 5 to prepare the 2nd omelet. ; Garnish each omelet with 3 halves reserved tomato and 1 teaspoon chive, serve immediately, and enjoy! Cook's Note: 1½ cups of liquid egg white may be substituted in place of 6 egg whites.
THREE EGG OMELETTE
Even if you know how to make an omelet with your eyes closed, try this! Tell me if it helps you refine your technique or if it is something you would also like to recommend to fledgling cooks out there. It is the classic omelet I learned early on, although organic was not a demand for me then as it is now.
Provided by PalatablePastime
Categories Breakfast
Time 10m
Yield 1 omelet, 1 serving(s)
Number Of Ingredients 10
Steps:
- Let the rooms come to room temperature. This is important to achieve the consistency of an egg crepe. Add a splash of milk or cream.
- When they have warmed, whisk briskly with a grinder handle motion (a cook whips air into the eggs to give them fluffiness- no magic powder or secret spell).
- Place butter into a large, nonstick skillet, over med-high heat. Heat until butter melts, using your egg turner to spread the butter over the pan.
- Add the eggs, and season with sea salt and black pepper. If using herbs, add them now.
- As the eggs start to cook, they will start to cling to the pan. As they do this, pick up the pan and swirl them around to help them evenly set. Use your egg turner to sort of bump down the edges of the omelet on the pan sides, where the eggs stick to the pan.
- Swirl the eggs until they are almost set/dry, with no runny areas of egg white, then sprinkle with cheeses. If adding other ingredients, add them now.
- Fold over one third of omelet onto center, top with other side. Allow ingredients to get hot inside, then turn out onto a warm plate, then flip over seam side down.
- If you prefer, just fold the omelet in half and turn out onto plate, in a half moon shape.
- Your omelet, if cooked right, should not have runny egg white inside, and the exterior should be a light golden brown, not just ordinary egg-yellow.
- Sprinkle with paprika or a douse of Tabasco sauce, if you like. If you use ketchup, don't tell me about it. *laughs*.
Nutrition Facts : Calories 454, Fat 36.3, SaturatedFat 18.6, Cholesterol 622.5, Sodium 1086.6, Carbohydrate 3.9, Fiber 0.4, Sugar 1.3, Protein 27.1
EGG-WHITE OMELET WITH SPINACH AND COTTAGE CHEESE
This yolkless omelet packed with spinach and low-fat cottage cheese is a healthy start to the day.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together egg whites and 1 tablespoon water; season with salt and pepper, and set aside.
- In a medium nonstick skillet, heat oil over medium-high. Add spinach, and season with salt and pepper; cook until wilted and tender, 1 minute. Add egg whites; cook until nearly set, using a flexible heatproof spatula to pull sides of omelet toward center as uncooked egg whites run underneath, 1 to 2 minutes.
- Dollop cottage cheese on top of omelet, sprinkle with Parmesan, and season with salt and pepper. Gently slide omelet onto a serving plate, folding it over on itself by tipping skillet slightly.
THREE CHEESE OMELET
Make and share this Three Cheese Omelet recipe from Food.com.
Provided by Sharon123
Categories Breakfast
Time 15m
Yield 1 omelet
Number Of Ingredients 6
Steps:
- Using an 8-inch, non-stick skillet, melt butter over medium heat.
- Add beaten eggs.
- As the eggs begin to thicken, add the 3 cheeses evenly over the eggs.
- As cheese begins to melt, and before the eggs get brown, flip or turn egg mixture over.
- Continue to cook until the cheese melts.
- Turn omelette 1 more time.
- The finished omelette will be a nice yellow color with the cheese melted.
- Serve immediately.
HERB AND THREE CHEESE OMELET
This recipe comes from Howard Helmer, the world's fastest omlet maker according to the Guinness Book. His current record is 427 omelets in just 30 minutes. Care to try your hand at beating his record?
Provided by Bev I Am
Categories Breakfast
Time 7m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Whip eggs with liquid, chives, salt, and pepper.
- Make sure all the white is fully incorporated.
- Melt butter over high heat in a 10" nonstick skillet coated with cooking spray.
- Heat until bubbly.
- Pour egg mixture into skillet, pulling them toward the center from each side.
- Remove from heat when eggs no longer run but are still quite moist.
- Add cheeses to top half of omlet, fold, then invert onto a plate.
- Let rest 1 minute before serving.
- Makes one omelet.
Nutrition Facts : Calories 369.7, Fat 28.8, SaturatedFat 15.3, Cholesterol 430.7, Sodium 402, Carbohydrate 3, Fiber 0.1, Sugar 0.8, Protein 24.1
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