5 Minute Omelet Recipes

MOM'S BEST ZUCCHINI OMELET

Steps:

• In a large or medium-size non-stick skillet, and on medium heat, add 1 tablespoon of olive oil, garlic, and chopped onions. Saute for about 2 minutes, until the onions are softened.
• Add chopped zucchini and saute zucchini for a few minutes until the zucchini is cooked and softened, stirring occasionally about 5 minutes. Season with salt and pepper to taste. Remove from heat. Set aside to cool for a few minutes.
• Meanwhile, lightly scramble 3 eggs in a mixing bowl. Transfer the zucchini into the eggs, add the grated cheeses and stir until well combined.
• Using the same skillet (and no need to clean it), heat on medium heat, and add the additional tablespoon of olive oil. When the oil is hot, gently pour in the egg and zucchini mixture and lower the heat to low. Gently shake the skillet to make sure the omelet isn't sticking to the bottom. Simmer on lowest heat for 2 to 3 minutes, or more if needed (it's a thicker omelet).
• Use a spatula and gently lift one side of the omelet to see if the eggs are golden brown, and not burning. When the eggs on the bottom are cooked (not loose or running).
• Then use a small plate, one that is about the same size of the skillet and turn it over and on top of the omelet, hold your hand on top of the plate and carefully flip over the omelet onto the plate. Then slide the omelet back into the skillet to finish cooking, additional 2 to 3 minutes.
• Remove and cut into pieces and serve.
• Yields: 2 to 3 servings

5-MINUTE OMELET RANCHEROS

Steps:

• Beat egg and water in small microwaveable bowl until blended.
• Microwave on HIGH. 1 min. or until set.
• Place Singles on tortilla on microwaveable plate. Microwave 20 sec. Top with egg, salsa and sour cream.

5 MINUTE PORTUGUESE POTATO CHIP OMELET

Steps:

• 1. In a large bowl, beat eggs until foamy and add the chips or potatoes. Let them sit for about 5-10 minutes to soften. Meanwhile, on high heat brown the onions and presunto in 3 tablespoons of olive oil until crispy.
• 2. Mix in the egg and potato mixture and 1 tsp parsley. Cook on medium for 3 -5 minutes (shake pan so it doesn't stick) Flip the omelet onto a large serving dish and then place the omelet back in the skillet uncooked side down for another 2 minutes.
• 3. At this point you can add cheese (if using), or just top with the remaining tsp fresh parsley. Enjoy!