Fluffy Harvest Omelet Recipes

SUPER FLUFFY OMELET RECIPE BY TASTY

Super Fluffy Omelet Recipe by Tasty image

Here's what you need: large egg whites, large egg yolks, unsalted butter, salt, pepper, fresh chive

Provided by Pierce Abernathy

Categories Breakfast

Time 30m

Yield 2 servings

Number Of Ingredients 6

Ingredients

5 large egg whites
3 large egg yolks
2 tablespoons unsalted butter, halved
salt, to taste
pepper, to taste
fresh chive, chopped, for garnish

Steps:

Separate the egg whites and the egg yolks in two separate bowls. You'll only need 3 yolks, so discard the other 2 or reserve for another use.
Whisk the egg yolks until they become homogenous and pale in color. Set aside.
Transfer the egg whites to a large bowl and whisk until they triple in size and become white with medium peaks.
Carefully fold the egg yolks into the egg whites until fully incorporated.
Pour the egg mixture into a medium nonstick frying pan with a lid. Cook over medium-low heat until bottom of omelet has set, about 5 minutes.
Lift up each side of the omelette and drop a tablespoon of butter underneath.
Cover the pan and cook for another 5 minutes, or until the top of the omelet has set.
Remove the lid and season the omelet with salt and pepper. Remove the pan from the heat.
Fold the omelette onto a plate and sprinkle with chives.
Enjoy!

Nutrition Facts : Calories 463 calories, Carbohydrate 1 gram, Fat 35 grams, Fiber 0 grams, Protein 31 grams, Sugar 1 gram

FLUFFY HARVEST OMELET

Fluffy Harvest Omelet image

With its mushrooms, zucchini and tomato sauce, this hearty omelet isn't just for breakfast. Your family will savor it as a change-of-pace lunch or dinner. And you can alter the ingredients to include whatever vegetables you have on hand.

Provided by Taste of Home

Categories Breakfast Brunch

Time 50m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

6 eggs, separated
1/4 teaspoon salt
1/4 cup half-and-half cream
1/4 cup grated Parmesan cheese
1/4 teaspoon pepper
2 tablespoons butter
1 can (15 ounces) chunky Italian tomato sauce
1 cup cubed fresh zucchini
3/4 cup sliced fresh mushrooms
1 cup shredded part-skim mozzarella cheese

Steps:

In a large bowl, beat egg whites until soft peaks form. Add salt; continue beating until stiff peaks form. In a small bowl, beat the egg yolks, cream, Parmesan cheese and pepper until foamy. Gently fold into the egg whites. , Melt butter in a 10-in. ovenproof skillet; pour egg mixture into skillet; cover and cook over medium-low heat for 8-10 minutes or until eggs are nearly set , Uncover; bake in a 350° oven for 5-8 minutes or until top is golden brown and eggs are set. Meanwhile, in a small saucepan, combine the tomato sauce, zucchini and mushrooms. Cook, uncovered, for 10 minutes or until zucchini is tender. , Sprinkle mozzarella cheese over omelet; fold in half and top with tomato sauce. Cut into wedges. Serve immediately.

Nutrition Facts : Calories 311 calories, Fat 21g fat (11g saturated fat), Cholesterol 362mg cholesterol, Sodium 1091mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein.

CARROT AND PARSLEY OMELET

Carrot and Parsley Omelet image

This Tunisia omelet is spicy. This is an example of a mahkouda, which contains eggs within eggs. Country: Tunisia - ZWT9 From: Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine, By Martha Rose Shulman

Provided by MomLuvs6

Categories < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb carrot, sliced
1 tablespoon caraway seed, freshly ground
1 tablespoon harissa
4 large garlic cloves, minced
1/2 teaspoon salt
pepper, freshly ground
8 large eggs, fresh
2 eggs, hard cooked and finely chopped
1/4 cup fresh flat-leaf parsley, chopped
1 tablespoon extra virgin olive oil

Steps:

Preheat oven to broil.
Steam or cook carrots in boiling salt water until tender. About 20 minutes to get carrots tender.
Mash with fork or using a food processor, coarsely puree. Stir in ground caraway seeds, harissa, garlic, add salt and pepper to taste. Mix well.
In a medium bowl beat fresh eggs with a 1/2 teaspoon salt. Stir in carrot mixture, hard cooked eggs and parsley.
Over medium heat, heat olive oil in a 10 inch oven proof non-stick skillet. Drop a bit of egg mixture in to skillet, if it sizzles, pan is hot enough to add egg mixture. Let cook 4 to 5 minutes, until it has set on the bottom and starts setting on top of the egg mixture.
Put in broil and broil for 3 to 4 minutes. It should be lightly brown and fluffy.
May slide onto platter and serve or serve from skillet.

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