CREAM CHEESE & CHIVE OMELET
Steps:
- In a large nonstick skillet, heat oil over medium-high heat. Whisk the eggs, chives, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle cream cheese on one side; fold other side over filling. Slide omelet onto a plate; cut in half. Serve with salsa.
Nutrition Facts : Calories 305 calories, Fat 27g fat (10g saturated fat), Cholesterol 455mg cholesterol, Sodium 374mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 15g protein.
EGG WHITE OMELET
This egg white omelet is an easy and healthy way to kick-start your day.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- Heat butter or oil in a small nonstick skillet over low heat. Meanwhile, whisk together egg whites and salt, incorporating a lot of air, which will ensure that the omelet is light and fluffy. Be sure not to do this in advance or the egg whites will deflate.
- Place your hand directly above the skillet. When your palm feels warm, the skillet is ready to start cooking. Working quickly, pour whisked eggs into the heated skillet. While shaking skillet back and forth over heat, stir with a heatproof rubber spatula for less than 1 minute. You want to keep eggs moving, incorporating any runny parts and some curds begin to form.
- Continue cooking, making sure eggs cover the entire surface of the skillet and using a spatula to push together any holes that may have formed. Top with one or more desired fillings.
- Run the spatula along right side of omelet to loosen eggs from skillet. Place spatula under right side of eggs, making sure that the spatula is well underneath the eggs to offer maximum support, and lift right side over left in one fluid motion. Folded omelet should look like a half-moon.
- Lightly press down on omelet with the spatula to seal omelet together. Do not press hard; you do not want to flatten the curds. Check to make sure the handle of the skillet is still facing directly out toward you.
- Lift up skillet with one hand, and hold a plate with your other hand. Tilt skillet, and let the curved edge of the omelet slide onto the plate.
EASY EGG WHITE OMELET
This is my go-to breakfast every morning. Fast, easy, foolproof, customizable, and packed with protein, all for fewer calories than your average fast-food breakfast sandwich.
Provided by DONNA
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Spray a 9x5-inch glass or microwave-safe loaf pan with cooking spray; sprinkle the onion, green bell pepper, and mushrooms into the pan, and toss lightly with a fork just to mix. Season with salt and black pepper, and pour in the egg whites.
- Cook in a microwave oven on High setting for 3 minutes. Remove and stir the cooked egg white from the side of the pan into the rest of the ingredients; cook for 3 more minutes on High. If the omelet is still a little runny on top, slice it into chunks and turn them over in the loaf pan; microwave for 30 more seconds on High. Adjust salt and pepper, and serve.
Nutrition Facts : Calories 127.7 calories, Carbohydrate 0.8 g, Fat 0.1 g, Fiber 0.2 g, Protein 24.9 g, Sodium 370.9 mg, Sugar 0.4 g
EGG WHITE OMELET ITALIANO
Forget about the traditional American cheese omelet. Try out this Italian twist using Parmesan cheese and sauteed veggies. You could enjoy this for any meal of the day and it whips up fast. Not to mention it is high in flavor and low in fat. The perfect recipe to get you in shape for bathing suit season.
Provided by Susannah Locketti
Categories main-dish
Time 20m
Yield 1 generous serving
Number Of Ingredients 10
Steps:
- Put the zucchini onto a double layer of paper towels. Cover with another double layer of paper towels and press out the excess moisture. Coat a small nonstick skillet with cooking spray and place over medium-high heat. Add the drained zucchini, onion, and mushrooms to the pan, season with salt and pepper, and cook until browned and soft, about 5 to 7 minutes. Add the tomatoes and Parmesan and place the mixture into a small bowl. Wipe the nonstick pan clean, coat again with cooking spray, and place over medium-high heat. When the pan is good and hot, add the 3 egg whites and turn the skillet to evenly coat the bottom. When just about set, add the vegetable mixture to one side of the omelet. Gently fold the other side over the vegetables to form a half moon. Carefully slide the omelet onto a heated plate. Serve immediately with a sprinkling of fresh black pepper and the parsley, if using.
NORWEGIAN BLUEBERRY OMELET
Make and share this Norwegian Blueberry Omelet recipe from Food.com.
Provided by BeccaB3c
Categories Breakfast
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- For omelet, beat egg whites until stiff, but not dry; set aside.
- In a large mixing bowl, beat egg yolks until thick and lemon colored. Beat in cream and salt. Fold in beaten egg whites.
- Melt butter in heavy frying pan, about 9 inches in diameter, turn in eggs. Turn heat to low, and cook very slowly until eggs are golden brown on bottom, about 10 minutes.
- Place in moderate oven, 350 degrees and bake about 10 minutes or until knife inserted in center comes out clean.
- Loosen omelet from pan. Cut across center. Fold omelet and turn out onto serving platter.
- Sprinkle top with sugar mixed with lemon peel. Slip under broiler for a few seconds until sugar melts and browns slightly. Pour some of the blueberry sauce over omelet.
- Serve immediately. Pass remaining sauce.
- For Hot Blueberry Sauce: Combine in a saucepan the blueberries, water, lemon juice, salt, and dash of cinnamon. Stir together sugar and cornstarch; add to blueberry mixture. Cook over moderate heat, stirring, until sauce is thickened and smooth.
Nutrition Facts : Calories 515.1, Fat 20.7, SaturatedFat 10.8, Cholesterol 324.5, Sodium 447.2, Carbohydrate 76.2, Fiber 1.9, Sugar 69.1, Protein 9.5
BLUEBERRY OMELET
Make and share this Blueberry Omelet recipe from Food.com.
Provided by Dancer
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix eggs, water, salt, and pepper with fork.
- Heat butter in 8-inch omelet pan or frying pan over medium-high heat until just hot enough to sizzle a drop of water.
- Pour in egg mixture.
- Mixture should set at edges at once.
- With pancake turner, turn over, carefully push cooked portions at edges toward center so uncooked portions flow to bottom.
- Tilt pan as necessary so uncooked eggs can flow.
- Slide pan rapidly back and forth over heat to keep mixture in motion and sliding freely.
- While top is still moist and creamy-looking, fill with warm blueberries.
- With pancake turner, fold in half or roll, turning out onto plate with a quick flip of the wrist.
Nutrition Facts : Calories 239.5, Fat 15.9, SaturatedFat 6.8, Cholesterol 438.3, Sodium 763.6, Carbohydrate 11.3, Fiber 1.8, Sugar 8, Protein 13.2
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