Leek And Pepper Omelette Recipes

GRILLED PEPPER OMELET

Grilled Pepper Omelet image

Roasted peppers, chopped herbs and a little bit of Parmesan make for a quick omelet in the spirit of a pipérade. I often make the classic Basque pipérade, eggs scrambled with stewed peppers and tomatoes. This time, I kept it a little simpler and used my roasted peppers to fill an omelet. I added chopped, fresh herbs and a little bit of Parmesan to the mix. If your peppers are already roasted (I had plenty on hand as I'd been working with roasted peppers all week) this is a 2- to 5-minute dinner. As always, the better the eggs (farm-fresh, pastured), the better the omelet.

Provided by Martha Rose Shulman

Categories breakfast, brunch, dinner, lunch, appetizer, main course

Time 5m

Yield 1 serving

Number Of Ingredients 8

Ingredients

About 1/3 cup chopped or sliced roasted peppers (about 3 ounces)
Salt and freshly ground pepper
2 to 3 teaspoons chopped fresh parsley, thyme, marjoram or basil (optional)
2 large or extra-large eggs
Salt and freshly ground pepper
2 teaspoons milk (optional)
2 teaspoons extra virgin olive oil
2 teaspoons freshly grated Parmesan

Steps:

Make sure peppers are nicely seasoned. Stir in chopped herbs if using.
Break eggs into a bowl and beat with a fork or a whisk until frothy. Whisk in salt and pepper to taste and milk if desired.
Heat an 8-inch nonstick omelet pan over medium-high heat. Add olive oil. When oil feels hot when you hold your hand above it, pour eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl pan to distribute eggs evenly over the surface. Shake pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other, to let eggs run underneath during the first minute of cooking.
As soon as a few layers of egg are set on the bottom, spoon peppers down the middle of the egg "pancake" and sprinkle on Parmesan. Jerk pan quickly away from you then back toward you so the omelet folds over on itself. If you don't like your omelet runny in the middle, jerk pan again so omelet folds over once more. Cook for up to a minute longer. Tilt pan and roll out onto a plate.

Nutrition Facts : @context http, Calories 303, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 6 grams, Sodium 504 milligrams, Sugar 4 grams, TransFat 0 grams

LEEK AND PEPPER OMELETTE

Leek and Pepper Omelette image

I found this recipe in Janet Wright's book "The top 100 health tips", published by Lifetime Distributers, Castle Hill, Australia. Janet says "Eating the right meal within an hour or two after excercise could make the biggest difference you've noticed yet. That's the time when your body needs - and most effectively uses - food to turn your effort into stronger muscles and increased energy levels. It's also when you burn fat most effectively. Eggs are a concentrated source of muscle-building amino acids and other body-building nutrients. They're also rich in vitamin K, which helps to heal bruises and other minor sports injuries. This vitamin works by ensuring that blood is able to clot normally, so it could also reduce the danger of blood clots in arteries." The original recipe called for groundnut oil, but I think butter would work just fine - or any other oil you have on hand. This would make a nice breakfast for an extremely hungry person, or could be shared among a few people. If you're just making it for yourself, you might want to halve it. I haven't tried this recipe yet.

Provided by TALIA 3

Categories Breakfast

Time 15m

Yield 4 serves, 4 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon butter (or oil)
1 leek, finely chopped
2 tablespoons cold water
1 sweet pepper, deseeded and diced
4 eggs
salt and pepper, to taste

Steps:

Heat the oil and gently fry the leek for 2-3 minutes until half cooked.
Add the sweet pepper and cook for 2 minutes.
Remove the vegetables, and set aside.
Beat the eggs in a bowl and add 2 tablespoons of water. Season and pour the mixture into the pan.
Add the vegetables and cook for around 5 minutes until the egg is set.

Nutrition Facts : Calories 120.3, Fat 8, SaturatedFat 3.4, Cholesterol 219.1, Sodium 95.6, Carbohydrate 5.3, Fiber 1, Sugar 2.5, Protein 7

CHEESY LEEK OMELETTE

Cheesy Leek Omelette image

A tasty and healthy lunch for one; a simple omelette made with leeks and cheese. Ready in just 10 minutes.

Provided by Ciara Attwell

Categories Lunch

Time 10m

Yield 1

Number Of Ingredients 6

Ingredients

1tsp butter
1 leek, sliced
2 medium eggs
50ml milk
salt and pepper
25g grated cheese

Steps:

Melt the butter in a frying pan and add the sliced leeks.
Cook on low for 5 minutes until the leeks are softened.
Add the eggs and milk along with some salt and pepper and whisk with a fork.
Pour this into the frying pan and add the grated cheese on top.
Cook on low for 3 minutes until the bottom of the omelette has browned.
Transfer to under the grill for another 1-2 minutes until the cheese has completely melted.
Serve immediately.

PEPPER CHEESE OMELET

Pepper Cheese Omelet image

Packed with red peppers, onion, paprika and cheese, this savory omelet from Susan Rekerdres of Dallas, Texas is as scrumptious for lunch or dinner as it is for brunch. "And so easy to double or triple for guests," she notes.

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

2 eggs
4 egg whites
2 teaspoons fat-free milk
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons finely chopped onion
2 tablespoons finely chopped sweet red pepper
1/4 cup shredded part-skim mozzarella cheese

Steps:

In a small bowl, beat the eggs, egg whites, milk, paprika, salt and pepper. Coat an 8-in. nonstick skillet with cooking spray and place over medium heat. Add half of the egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. , When eggs are set, sprinkle half of the onion, red pepper and cheese over one side; fold omelet over filling. Cover and let stand for 1 minute or until cheese is melted. Repeat with remaining ingredients.

Nutrition Facts : Calories 156 calories, Fat 7g fat (3g saturated fat), Cholesterol 221mg cholesterol, Sodium 537mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges

LEEK 'N' BRIE OMELET

Leek 'n' Brie Omelet image

This super-simple omelet has an upscale feel and the fantastic taste will surely impress breakfast guests. The mildly garlicky flavor of leeks and buttery creaminess of Brie combine to make this an adult version of a cheese-and-onion omelet.

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 1 serving.

Number Of Ingredients 9

Ingredients

1 small leek (white portion only), chopped
1 teaspoon olive oil
1/4 teaspoon minced garlic
2 teaspoons butter
2 eggs
2 tablespoons water
1/8 teaspoon salt
1/8 teaspoon pepper
1 ounce Brie cheese, diced

Steps:

In a small nonstick skillet, cook leek in oil over medium heat for 5 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the heat and set aside. , In the same skillet, melt butter over medium-high heat. In a small bowl, whisk the eggs, water, salt and pepper. Pour into 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, spoon leek mixture over one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate.

Nutrition Facts : Calories 406 calories, Fat 30g fat (13g saturated fat), Cholesterol 474mg cholesterol, Sodium 694mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.

SAUTEED LEEK AND SAUSAGE OMELET

Sauteed Leek and Sausage Omelet image

Provided by Doreen imonsen

Categories Cheese Egg Mushroom Pepper Pork Brunch Sauté Lunch Sausage Leek Bon Appétit Oregon Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 2

Number Of Ingredients 10

Ingredients

6 ounces hot Italian sausage, casings removed
1 cup mushrooms (about 4 ounces), quartered
2 tablespoons olive oil
1 large leek, thinly sliced (white and pale green parts only)
1/2 teaspoon dried thyme, crumbled
6 eggs
3 teaspoons chopped fresh rosemary or 1 1/2 teaspoons dried, crumbled
1/2 cup sliced drained roasted red bell peppers (available in jars)
1 cup grated provolone or Italian Fontina cheese (about 3 1/2 ounces)
Fresh rosemary sprigs

Steps:

Sauté sausage in heavy large skillet over medium-high heat until brown, breaking sausage into pieces with fork, about 5 minutes. Using slotted spoon, transfer sausage to paper towels. Add mushrooms to skillet and sauté until golden brown, about 8 minutes. Season mushrooms to taste with salt and pepper. Transfer mushrooms to bowl. Heat 1 tablespoon olive oil in same skillet. Add leek and thyme and sauté until very soft, about 6 minutes. Season leek mixture to taste with salt and pepper. Remove from heat.
Whisk 3 eggs and 1 1/2 teaspoons chopped rosemary in small bowl. Season with salt and pepper. Stir in half of leek mixture. Heat 1 1/2 teaspoons olive oil in 8-inch nonstick skillet over medium heat. Add egg mixture to skillet and swirl with rubber spatula. Cook until bottom of mixture is light brown and eggs are set on top, lifting sides of omelet to let uncooked egg flow under, about 3 minutes. Remove skillet from heat. Arrange half of sausage, mushrooms, peppers and cheese on 1/3 of omelet. Fold one side of omelet over filling and roll out onto heated plate. Garnish with rosemary sprig. Repeat with remaining mushrooms, peppers and cheese, forming second omelet.

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