ASIAN OVEN OMELET
Steps:
- Discard seasoning packet from ramen noodles or save for another use. Cook noodles according to package directions. Drain and rinse in cold water; transfer to a bowl and set aside., Meanwhile, in a large nonstick ovenproof skillet over medium heat, cook celery in canola oil for 1 minute. Stir in the mushrooms, 2 tablespoons green onions and ginger; cook and stir for 7 minutes or until mushrooms are lightly browned. Stir into noodles. , Whisk the eggs, egg whites, sesame oil, sugar and salt. Stir into noodle mixture; spread into an even layer in the skillet. Cook on medium for 2 minutes. , Bake, uncovered at 350° for 10-12 minutes or until set. Cut into wedges. Sprinkle with remaining green onions. Drizzle with soy sauce.
Nutrition Facts : Calories 221 calories, Fat 10g fat (4g saturated fat), Cholesterol 160mg cholesterol, Sodium 597mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges
ASIAN OMELET
East meets West with this yummy omelet full of rice and veggies!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Beat eggs, milk and pepper slightly; set aside. Heat oil in 8-inch nonstick skillet or omelet pan over medium-high heat. Cook remaining ingredients except soy sauce in oil, stirring frequently, until vegetables are crisp-tender. Stir in soy sauce. Remove mixture from skillet; keep warm.
- Spray same skillet with cooking spray; heat over medium-high heat. Quickly pour about 1/2 cup of the egg mixture into skillet. Slide skillet back and forth rapidly over heat and, at the same time, quickly stir with a fork to spread eggs continuously over bottom of skillet as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. (Do not overcook--omelet will continue to cook after folding.)
- Spoon about 1/4 cup of the rice mixture on one side of omelet. Run spatula under unfilled side of omelet; lift over rice mixture. Tilting skillet slightly, turn omelet onto plate. Repeat with remaining egg and rice mixtures.
Nutrition Facts : Calories 195, Carbohydrate 15 g, Cholesterol 320 mg, Fat 1, Fiber 1 g, Protein 12 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 340 mg
FLUFFY JAPANESE OMELET
The oozy, soft-set curds on the inside are revealed when you slice through this pillowy omelet, inspired by omurice, a Japanese-style dish that pairs an omelet with fried rice. Here, the fluffy omelet can be served with rice or your choice of cooked dishes: bacon and breakfast sausage, spaghetti carbonara or tater tots.
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Whisk the eggs, baking powder and salt in a medium bowl until the yolks and whites are completely combined and the beaten eggs are frothy, about 2 minutes.
- Melt the butter in a small nonstick skillet over medium-low heat. Once the butter begins to foam, add the beaten eggs and immediately begin stirring with long chopsticks. Move the skillet on and off the heat in 5-second intervals to control the setting of the eggs. If your omelet is setting too quickly, reduce the heat to low. Push the edges of the omelet toward the center of the skillet as they begin to set, about 2 minutes. Large curds will form in the middle of the skillet. At this point, stop stirring with the chopsticks and swirl the skillet until the liquid is nearly completely set, about 3 minutes more. Remove the skillet from the heat. Use the chopsticks to gently loosen the edges of the omelet. Fold the omelet into a half-moon shape using both chopsticks. Return the skillet to low heat, tilting it at a 45-degree angle to allow any loose egg mixture to run to the edges and soft set, about 1 minute. Remove the skillet from the heat.
- Quickly roll the omelet away from you in the skillet until a log forms. Tilt the skillet and push the omelet out of it, landing it seam-side down over your cooked dish of choice. Make a lengthwise slice in the top of the omelet to reveal the soft-set curds.
Nutrition Facts : Calories 320, Fat 26 grams, SaturatedFat 12 grams, Cholesterol 590 milligrams, Sodium 480 milligrams, Carbohydrate 1 grams, Fiber 0 grams, Sugar 1 grams, Protein 19 grams
ASIAN CRAB OMELET ( OMELETTE)
We are lucky enough to catch lots of our own crabs, so I'm always on the lookout for interesting recipes to use this yummy ingredient! This recipe from TASTE can be served for breakfast, lunch or dinner.
Provided by JustJanS
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Finely chop half the chilli and stir in a bowl with the crab, ginger and half the spring onion. Set aside. Thinly slice the remaining chilli, then place in a bowl with the sprouts and remaining spring onion. Set aside.
- Lightly beat the eggs with the soy and fish sauce to combine.
- Brush a large non-stick frypan with a little oil and place over medium heat. Cook omelette until just set.
- Invert onto a plate and scatter crab mixture down the centre. Roll up and slice in half. Drizzle with oyster sauce, then serve topped with sprout mixture.
Nutrition Facts : Calories 146.1, Fat 7.3, SaturatedFat 2.4, Cholesterol 279, Sodium 1177.9, Carbohydrate 8.7, Fiber 1.6, Sugar 2.7, Protein 11.8
CHINESE-STYLE OMELETTE
This simple omelette is so delicious and so quick that it's 'after-work friendly'. I serve this with steamed rice and a salad.
Provided by Hey Jude
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat a wok or large skillet; add oil, salt and bean sprouts; cook for 1 minute, then pour in the beaten eggs and add the green onions and cilantro.
- Allow to cook for 2 minutes, then, when it still looks moist but is cooked through, with a spatula turn half of the omelette over the other half.
- Drizzle the omelette with the oyster sauce mixture and serve.
JAPANESE SWEET OMELET
Tamagoyaki is a delicious, easy, and fun Japanese breakfast! Serve hot with shaved daikon (Japanese radish) and soy sauce.
Provided by cOoKiEcRaZy
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 10m
Yield 1
Number Of Ingredients 4
Steps:
- Mix eggs, water, soy sauce, and sugar in a bowl with a fork until combined.
- Heat a skillet over medium heat. Pour egg mixture into skillet and stir with a fork. Cook until omelet begins to set and liquid is no longer visible, 3 to 5 minutes. Fold in half twice.
Nutrition Facts : Calories 161.9 calories, Carbohydrate 5.3 g, Cholesterol 372 mg, Fat 9.9 g, Protein 12.9 g, SaturatedFat 3.1 g, Sodium 439.2 mg, Sugar 5 g
OMURAISU (JAPANESE RICE OMELET)
Similar in flavor and style to hash browns and eggs, this delicious Japanese dish works wonderfully as breakfast, lunch, or dinner, especially for those not completely ready for the traditional raw fish or white rice. This is my sister's most requested dish.
Provided by S. Leigh
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 20m
Yield 1
Number Of Ingredients 8
Steps:
- Heat a skillet over medium heat, and coat with cooking spray. Add the cooked rice, 2 tablespoons ketchup, ham, and cheese, if using. Cook and stir until the ingredients are well combined and heated through, about 8 minutes. Scoop the mixture onto a serving bowl and shape into an oval.
- In a bowl, beat eggs and salt and pepper. Heat a small skillet coated with cooking spray over medium heat. Add egg mixture; cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. Use a spatula to gently fold the eggs into a cocoon shape. When eggs are completely set, remove from the heat.
- Place the omelet on top of the rice and run a knife length-wise through the top layer of the omelet. It should open like a butterfly and drape over the rice. Top with the final tablespoon of ketchup and a sprinkle of parsley.
Nutrition Facts : Calories 521.4 calories, Carbohydrate 59.3 g, Cholesterol 403.2 mg, Fat 20.2 g, Fiber 0.8 g, Protein 26.7 g, SaturatedFat 8.6 g, Sodium 1299.9 mg, Sugar 12.4 g
JILL'S ASIAN OMELETTE
Tart up a bland omelette and make it Asian, with Jill Dupleix's recipe
Provided by Good Food team
Categories Lunch, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Crack 2 eggs into a small bowl and lightly beat in 1 tbsp rice wine, salt, pepper and 1⁄2 tsp sesame oil.
- To cook the omlette heat 1 tbsp vegetable oil in a hot wok or large frying pan over high heat, swirling it around to coat the entire surface. Pour in the beaten eggs and quickly swirl to form an even omelette. Cook for 2 to 3 minutes until the egg is firm, then lower the heat.
- To fill, arrange some prawns in the centre, top with bean sprouts and watercress and cook gently for a further 2 or 3 minutes.
- To serve loosen the edges with a knife, then gently slide the omelette onto a warm plate, folding it over. Keep it warm while you make three more omelettes. Drizzle with oyster or hoisin sauce to serve.
Nutrition Facts : Calories 472 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 45 grams protein, Sodium 3.78 milligram of sodium
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