GLUTEN-FREE DENVER OMELET
Ham, bell pepper and onion flavor this popular anytime egg treat.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 16m
Yield 1
Number Of Ingredients 5
Steps:
- Heat butter in 8-inch omelet pan or skillet over medium-high heat just until butter begins to brown. As butter melts, tilt pan to coat bottom. Cook ham, bell pepper and onion in butter 2 minutes, stirring frequently.
- Quickly pour eggs into pan. While sliding pan back and forth rapidly over heat, quickly stir with fork to spread eggs continuously over bottom of pan 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.)
- Tilt pan and run fork under edge of omelet, then jerk pan sharply to loosen eggs from bottom of pan. Fold portion of omelet nearest you just to center. (Allow for portion of omelet to slide up side of pan.) Turn omelet onto warm plate, flipping folded portion of omelet over so it rolls over the bottom. Tuck sides of omelet under if necessary.
Nutrition Facts : Calories 260, Carbohydrate 3 g, Cholesterol 455 mg, Fat 1, Fiber 0 g, Protein 17 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 430 mg
GREEK SALAD OMELETTE
A quick and healthy supper
Provided by Good Food team
Categories Brunch, Dinner, Lunch, Main course, Snack, Starter, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat the grill to high. Whisk the eggs in a large bowl with the chopped parsley, pepper and salt, if you want. Heat the oil in a large non-stick frying pan, then fry the onion wedges over a high heat for about 4 mins until they start to brown around the edges. Throw in the tomatoes and olives and cook for 1-2 mins until the tomatoes begin to soften.
- Turn the heat down to medium and pour in the eggs. Cook the eggs in the pan, stirring them as they begin to set, until half cooked, but still runny in places - about 2 mins. Scatter over the feta, then place the pan under the grill for 5-6 mins until omelette is puffed up and golden. Cut into wedges and serve straight from the pan.
Nutrition Facts : Calories 371 calories, Fat 28 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 2 milligram of sodium
MY BIG FAT GREEK OMELET
If you're low-carbing it, try my spinach omelet with tomato and feta filling. If you thaw the spinach and squeeze it dry the night before, this omelet is very doable even for speedy weekday breakfasts.
Provided by Ben S.
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Yield 4
Number Of Ingredients 8
Steps:
- Heat a 12-inch non-stick skillet over low heat. (Use a 10-inch skillet if you halve the recipe to serve 2 instead of 4.) Meanwhile, in a small bowl, mix tomatoes, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. Stir in feta.
- In a medium bowl, whisk eggs together, then stir in spinach, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. A few minutes before cooking omelet, add oil to the pan, and increase heat to medium-high. Heat until wisps of smoke start to rise from the pan. Add the egg mixture to the skillet. Using a plastic or wooden spatula to push back the eggs that have set, tilt the pan and let the uncooked egg mixture run onto the empty portion of the pan. Continue pushing back cooked eggs, tilting the pan and letting uncooked egg mixture flow onto the empty portion of the pan until omelet is moist but fully cooked, about 3 minutes. Reduce heat to low; pour the tomato mixture over half of the omelet. Using a slotted, flat spatula or turner, carefully fold the untopped half over the filling. Use the turner to slide the omelet onto a cutting board. Let stand a minute or two for the filling to warm.
- Cut the omelet into 4 wedges and serve immediately.
Nutrition Facts : Calories 252.5 calories, Carbohydrate 6.7 g, Cholesterol 388.7 mg, Fat 17.9 g, Fiber 2.7 g, Protein 18.2 g, SaturatedFat 6.4 g, Sodium 696.1 mg, Sugar 2 g
BAKED GREEK STYLE OMELETTE (GLUTEN FREE)
Make and share this Baked Greek Style Omelette (Gluten Free) recipe from Food.com.
Provided by Latchy
Categories Free Of...
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 180dC.
- Grease a 1 litre round ovenproof dish.
- Cook rice in boiling salted water for 8 minutes.
- Drain and refresh.
- Heat 2 tablespoons of oil in saucepan and add leek and cook over low heat for 8 minutes or until softened.
- Add zucchini and garlic, cook for 1-2 minutes then add rice with mint, dill eggs and feta.
- Season.
- Mix then pour into the dish and bake for 30 minutes or until golden and set.
- Toss onion and tomato in remaining oil and place on top of omelette.
- You could serve this with a green salad for Lunch or Brunch.
Nutrition Facts : Calories 513.5, Fat 35.8, SaturatedFat 11.2, Cholesterol 456.4, Sodium 589.7, Carbohydrate 27.7, Fiber 3.4, Sugar 7.5, Protein 21.9
BAKED GREEK-STYLE OMELETTE (GLUTEN-FREE)
From Australian Good taste, loved the sound of this, I haven't tried it yet but will soon. For ZWT 4 -Greece
Provided by Mandy
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 180°C Grease a 1-litre round ovenproof dish.
- Cook rice in boiling, salted water for 8 minutes. Drain and refresh. Heat 2 tablespoons of oil in a saucepan, add leek and cook over low heat for 7-8 minutes or until softened.
- Add zucchini and garlic, cook for 1-2 minutes, then add rice with mint, dill, eggs and feta. Season. Mix, then pour into dish and bake for 30 minutes or until golden and set.
- Toss onion and tomato in remaining oil and place on top of omelette. Serve with a green salad.
Nutrition Facts : Calories 516.3, Fat 36.5, SaturatedFat 11.3, Cholesterol 456.4, Sodium 589.6, Carbohydrate 26.9, Fiber 3.4, Sugar 7.5, Protein 21.8
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