MOM'S BEST ZUCCHINI OMELET
When you combine caramelized onions and zucchini with eggs and grated cheeses into this zucchini omelet you get a healthy meal that is very light and delicious tasting! Nothing fancy, and no fuss at all, just a dish that is simple, easy and decadent!
Provided by 2 sisters recipes
Categories Breakfast Breads and Lattes
Time 30m
Number Of Ingredients 9
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
Nutrition Facts : Calories 195 calories, Carbohydrate 10.1 grams carbohydrates, Fat 14.7 grams fat, Fiber 2.6 grams fiber, Protein 8.5 grams protein, ServingSize 1 serving, Sugar 4.7 grams sugar
THE DENVER OMELET
A change of pace from a French omelet, the Denver omelet is known for its firmer texture and caramelized flavor. It's one of the first foods I've ever learned to cook professionally, as a line cook in high school. Make it a complete lunch or dinner with arugula salad and toasted bread.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 20m
Yield 1
Number Of Ingredients 8
Steps:
- Beat eggs until just combined; do not over-beat.
- Melt butter in a skillet over high heat. Add ham, onion, and bell pepper. Sprinkle in a nice pinch of salt and a touch of pepper. Cook and stir over medium-high heat until onions start to soften and ham begins to caramelize, about 5 minutes.
- Reduce heat to medium-low and pour in the eggs. Mix briefly with a spatula while shaking the pan to ensure ingredients are evenly distributed. Quickly run the spatula along the edges of the omelet.
- Sprinkle Cheddar cheese and cayenne pepper over the omelet. Cook, shaking the pan occasionally, until the top is still wet but not runny, about 5 minutes. Fold omelet in half with your spatula and transfer to a plate.
Nutrition Facts : Calories 490.7 calories, Carbohydrate 4.6 g, Cholesterol 631.8 mg, Fat 39.4 g, Fiber 0.7 g, Protein 30.3 g, SaturatedFat 20 g, Sodium 750.8 mg, Sugar 2.7 g
DENVER OMELET PANINI
I was wanting something different for breakfast and was doing some browsing. I found a couple of recipes for omelet sandwiches but did not have the proper ingredients and was inspired to create this delicious breakfast treat. The bread I used was a green chili cheese bread; however any good quality bread cut 1/2 inch thick will work.
Provided by PaulaG
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- To an 8-inch omelet pan, add 1 to 2 teaspoons butter and place over medium heat to warm.
- Add the sliced onions and bell peppers, stirring until onions are wilted.
- Stir in the diced Canadian bacon and cook until warmed.
- Beat together the eggs and yogurt/sour cream, salt and pepper, pour over onion mixture and cook until bottom is set.
- As the egg sets, pull cooked portion to the center allowing the uncooked portions to run to bottom of pan.
- When omelet is set on bottom there are a couple of options, if you have another omelet pan the same size, you can flip the omelet into the other, you could put under the broiler the broiler for a few minutes to set or if you are really good flip the omelet and allowing it to finish cooking.
- Lightly butter the bread with softened butter, cut omelet in half and using half for each sandwich place on unbuttered side of bread, top with shredded cheese and cover with remaining slice of bread, buttered side up.
- Cook on preheated Panini press as per manufacturer's recommendations until browned.
- Enjoy!
Nutrition Facts : Calories 555.5, Fat 33.7, SaturatedFat 16.8, Cholesterol 496.9, Sodium 1057.9, Carbohydrate 30.8, Fiber 1.9, Sugar 4.8, Protein 31.4
OMELET WITH ONIONS, ZUCCHINI, AND FONTINA
Provided by Anne Burrell
Time 17m
Yield 1 serving
Number Of Ingredients 18
Steps:
- Coat a small, nonstick saute pan lightly with olive oil. Add the onions, season with salt, and bring the pan to a medium heat. Cook the onions, stirring occasionally, for 3 to 4 minutes.
- Add the zucchini and season lightly with salt. Cook the onions and zucchini, stirring occasionally, until the zucchini is soft, 3 to 4 minutes.
- Add the beaten egg mixture (be sure that the mixture is smooth-no hunks of egg white). Using a small, heatproof rubber spatula, stir the zucchini mixture throughout the eggs. Don't worry about messing up the eggs, they will smooth out. Tilt the pan to allow the uncooked egg mixture to run to the sides of the pan to create a wide, flat "scrambled egg". Swirl the pan around occasionally to loosen the eggs from the bottom of the pan.
- When the eggs are three-quarters of the way cooked through, sprinkle the middle third of the omelet with the grated fontina and most of the chives (save some chives for garnish). Turn off the heat.
- Using the spatula, fold the left third of the omelet over the cheese/chive mixture. Press gently to secure.
- Gently shake the pan to be sure that the omelet is loosened from the pan. Gently lay the right third of the omelet down on a serving plate and flip the other 2/3 of the omelet on top. The omelet should be folded like a letter.
- Garnish the top with the remaining chives and serve with Mesclun Salad with Balsamic Vinaigrette.
- For the vinny: In a small mixing bowl, combine the vinegar and mustard. Mix until smooth. While mixing, start adding the oil into the vinegar/mustard mix drop by drop. Really-one drop at a time! One the drop has mixed in, add the next drop-this shouldn't really be an arm workout.
- When the mixture starts to look smooth and velvety, the oil can be added a little bit faster. Continue this way until all the oil has been added. When done, it should look very smooth, shiny, and homogeneous.
- Add the garlic and season with salt. Taste it, it should taste good! Season with salt again, if needed.
- To assemble the salad: Toss together the mesclun, cukes, tomatoes, and onions. Dress lightly with the vinaigrette. (You will not need to use all the dressing you made. Store the extra in the fridge and bring to room temperature when ready to use.)
- Season vinaigrette with salt, if needed. Taste! The salad should be very flavorful but not soggy.
- Plate the salad, piling it up so the lettuce looks fluffy and healthy and is adorned with the veggies. Using a veggie peeler, shave the cheese on top.
ZUCCHINI PANINI
Thinly sliced zucchini can be treated just like chicken, steak or even deli meat as the main ingredient in a sandwich. Just remember to season it well so that its flavor comes through and doesn't get lost within the bread. You can sub 6-inch rolls for the baguette. If you have some dried oregano on hand, sprinkle it on the zucchini before grilling.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 sandwiches
Number Of Ingredients 6
Steps:
- Cut the zucchini diagonally into 1/4-inch-thick slices so they are the size of the the width of the bread. Spread them out on a plate or cutting board and season both sides with salt and pepper.
- Preheat a griddle or grill pan to medium-high.
- Cut the bread into 6-inch segments and then cut each segment horizontally almost completely through so you can open it like a book. Open the sandwich halves and press them flat against the work surface with your hands until the bread doesn't spring back. Put cheese on the bottom half of each sandwich.
- Working in batches, melt 1 tablespoon butter on the griddle. Cook the zucchini until slightly browned and soft, about 3 minutes. Turn and cook until pliable and nearly transparent, another 2 minutes. As zucchini is cooked, put it on top of the cheese, dividing equally among the sandwiches. Divide the olives among the sandwiches and close them, pressing to flatten.
- Working in batches, reduce the heat to medium-low and melt 1 tablespoon butter (for a small griddle) or 2 tablespoons butter (for a large griddle). Put the sandwiches on the griddle. Place a baking sheet on top of the sandwiches and weigh it down with something heavy, like canned goods or a cast-iron skillet. The idea is to make the sandwiches as flat as possible. (Alternatively, use a panini press.)
- Cook until the bread is crisp, about 3 minutes. Turn and cook, adding more butter if necessary, until the cheese is melted and the bread is crisp, 2 minutes more. Serve immediately.
PAN-GRILLED ZUCCHINI
This simple zucchini side dish is quick and easy to prep, but has a lovely look when cooked in a grill pan. You'll be whipping this up all summer long to use up the extra zucchini from your garden. Feel free to experiment with different herb and seasoning combinations to mix it up from day to day.
Provided by fabeveryday
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Toss the zucchini pieces with olive oil in a bowl until evenly coated. Add rosemary, salt, garlic powder, and pepper, and toss again.
- Heat a grill pan over medium-high heat. Spray with cooking spray.
- Grill the zucchini, one side at a time, until soft and with the desired amount of grill lines, 4 to 5 minutes per side. Work in batches if needed, spraying the pan with more cooking spray between batches.
Nutrition Facts : Calories 41.1 calories, Carbohydrate 2.2 g, Fat 3.6 g, Fiber 0.7 g, Protein 0.8 g, SaturatedFat 0.5 g, Sodium 151.5 mg, Sugar 1.1 g
PARMESAN ZUCCHINI OMELET
Steps:
- In a 10-in. broiler-proof skillet, saute zucchini and onion in butter until crisp-tender. In a small bowl, lightly beat the eggs, water, thyme, salt and pepper; pour over vegetables. Cook over medium heat; as eggs set, lift edges, letting uncooked portion flow underneath. , When eggs are completely set, top with tomato and cheese. Broil 4-6 in. from the heat for 1-2 minutes or until the cheese is melted and top is lightly browned. Cut in half to serve.
Nutrition Facts : Calories 258 calories, Fat 21g fat (11g saturated fat), Cholesterol 355mg cholesterol, Sodium 488mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein.
ZUCCHINI OMELET
Make and share this Zucchini Omelet recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Melt 1 tablespoon butter in a small skillet.
- Add zucchini, onion, and tomato; saute 2-3 minutes or just until tender.
- Stir in salt and pepper to taste; set aside.
- Combine eggs, water, remaining salt, basil, celery salt, and remaining pepper; mix well.
- Melt 2 tablespoons butter in a 10-inch skillet until just hot enough to sizzle a drop of water; pour in egg mixture.
- As mixture starts to cook, gently lift edges of omelet, and tilt pan to allow the uncooked portion to flow underneath.
- When the mixture is set and no longer flows freely, sprinkle zucchini mixture on half of omelet and cheese on remaining half.
- Fold omelet in half, and place on a warm platter.
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