Hazelnussomeletten Recipes

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HAZELNUSSOMELETTEN



Hazelnussomeletten image

Make and share this Hazelnussomeletten recipe from Food.com.

Provided by ddav0962

Categories     Breakfast

Time 10m

Yield 1 omelet, 2 serving(s)

Number Of Ingredients 7

3 tablespoons flour
1 cup milk
1 egg, separated
1 tablespoon sugar
2 tablespoons hazelnuts, grated
salt
2 tablespoons butter

Steps:

  • Combine flour and milk.
  • Stir in egg yolk. Fold in sugar, hazelnuts and stiffly beaten egg white.
  • Add salt to taste.
  • Melt butter and fry omelet until golden brown on both sides.
  • Serve with stewed fruits or berries.

Nutrition Facts : Calories 335.6, Fat 23.6, SaturatedFat 11.2, Cholesterol 153.4, Sodium 176.8, Carbohydrate 22.5, Fiber 1.1, Sugar 6.9, Protein 9.7

CANDIED HAZELNUTS



Candied Hazelnuts image

Add these sweet and crunchy candied hazelnut confections to a salad, sprinkle some over ice cream, or eat them on their own.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Yield Makes 2 1/2 cups

Number Of Ingredients 4

3/4 cup sugar
3 tablespoons water
4 1/2 ounces blanched hazelnuts (1 cup), toasted
1/2 teaspoon coarse salt, preferably Maldon, or 1/4 teaspoon kosher salt

Steps:

  • Heat sugar and water in a small saucepan over high heat, swirling, until sugar dissolves. Bring to a simmer, and cook, swirling occasionally, until medium amber, about 4 minutes. Add hazelnuts and salt, and stir for 1 minute to coat.
  • Pour mixture onto a baking sheet lined with parchment or a nonstick baking mat, and immediately separate nuts using 2 forks so that each stands alone on sheet. (You can also hold the pan at an angle and push each hazelnut onto sheet individually. If caramel thickens as you work, return to heat briefly.) Let cool. Break apart.

HAZELNUT S'MORES BARS RECIPE BY TASTY



Hazelnut S'mores Bars Recipe by Tasty image

Here's what you need: butter, brown sugar, egg, vanilla extract, flour, graham cracker crumbs, baking powder, salt, hazelnut spread, dark chocolate, marshmallow fluff

Provided by Hitomi Aihara

Categories     Desserts

Yield 9 servings

Number Of Ingredients 11

½ cup butter, softened
¼ cup brown sugar
1 egg
1 teaspoon vanilla extract
1 ⅓ cups flour
¾ cup graham cracker crumbs
1 teaspoon baking powder
¼ teaspoon salt
¼ cup hazelnut spread
1 bar dark chocolate
1 cup marshmallow fluff

Steps:

  • Preheat oven to 350°F (175°C).
  • In a large bowl, mix butter and brown sugar.
  • Beat in the egg and vanilla and continue blending for 2 minutes.
  • Add the dry ingredients and mix until dough forms.
  • Divide the dough in half.
  • Place half of the dough in the baking tray, making sure the entire bottom is covered.
  • Spread the hazelnut spread evenly, then add the dark chocolate on top.
  • Spread marshmallow fluff on top of the chocolate. (Microwave the fluff for 30 seconds. It will make it more spreadable.)
  • Take the remaining dough and make small shingles to cover the the top.
  • Bake for 35 minutes or until the top is golden brown.
  • Cut into desired pieces and enjoy!
  • Enjoy!

Nutrition Facts : Calories 372 calories, Carbohydrate 48 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, Sugar 25 grams

RUSSIAN OMELET



Russian Omelet image

This is a recipe I came up with trying to duplicate my favorite omelet from an old local Seattle restaurant called the Steak and Eggs. I usually use leftover potatoes from Recipe #177125 and often times make this in the microwave with my microwave omelet maker.

Provided by lazyme

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6

2 large eggs, beaten
2 tablespoons water
salt and pepper
1/2 cup potato, cooked, cubed
1/2 cup sour cream
2 tablespoons green onions, sliced

Steps:

  • Beat eggs with water; season with salt and pepper. Set aside. Spray an 8-inch omelet pan or nonstick skillet with cooking spray. Heat skillet over medium heat.
  • Add potatoes to skillet. Heat until heated through. (Or microwave until heated through). Set aside.
  • Pour eggs into skillet. (Eggs should set immediately at edges). With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary.
  • Spoon potatoes over half of the omelet. Spoon sour cream over the potatoes. Sprinkle green onions over the sour cream. Cook for about 30 seconds more. Slide from pan onto plate.
  • Top omelet with a dollop of sour cream and green onions if desired.

Nutrition Facts : Calories 454.7, Fat 34.1, SaturatedFat 18.1, Cholesterol 473.6, Sodium 207.9, Carbohydrate 19.7, Fiber 2, Sugar 1.8, Protein 17.9

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