Local Hearty Omelet With Sauteed Greens Recipes

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HEARTY WINTER GREENS SAUTE



Hearty Winter Greens Saute image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

1 bunch mustard greens, cleaned
1 bunch turnip greens, cleaned
1 bunch kale, cleaned
1 bunch Swiss chard, cleaned
2 tablespoons extra-virgin olive oil
1 large yellow onion, thinly sliced
4 cloves garlic, thinly sliced
Kosher salt and freshly ground pepper
1 1/2 cups chicken broth

Steps:

  • Remove the center stems from all the greens and slice the leaves into 1/2-inch ribbons. Pour the olive oil into a large Dutch oven set over medium-high heat. Once hot, add the onion and garlic and saute until tender and fragrant, about 4 minutes. Season with salt and pepper.
  • Stir in the ribbons of mustard greens, turnip greens and kale in batches, adding the next batch as the one prior wilts down. Once those three greens are added to the pot, pour in the broth and cook 15 minutes. Then add the ribbons of Swiss chard and cover with a lid. Let simmer 5 more minutes. Taste for seasoning. Spoon the greens into a large serving dish.

HEARTY HAM OMELET



Hearty Ham Omelet image

I came up with this delicious and filling omelet for my husband and daughters, who think breakfast is the best meal of the day. I love to cook and had the best teacher around....my mom!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 medium green pepper, chopped
1/2 cup chopped fully cooked ham
1 small onion, chopped
1 can (4 ounces) sliced mushrooms, drained
1 tablespoon butter
6 large eggs
1/4 cup whole milk
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar or process American cheese

Steps:

  • In a 12-in. nonstick skillet, cook green pepper, ham, onion and mushrooms in butter until tender; remove from skillet and set aside. In a bowl, beat eggs with milk, parsley, salt and pepper. Pour into the skillet; cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, spoon vegetable mixture over half the omelet. Top with half of the cheese. Fold omelet in half over filling. Sprinkle with remaining cheese. Cover 1-2 minutes or until cheese melts. Serve on a warm platter.

Nutrition Facts :

YUMMY VEGGIE OMELET



Yummy Veggie Omelet image

I enjoy this omelet served on top of toast. Use any type of cheese you like - Swiss and Gouda are both good choices.

Provided by jen

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Yield 2

Number Of Ingredients 8

2 tablespoons butter
1 small onion, chopped
1 green bell pepper, chopped
4 eggs
2 tablespoons milk
¾ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 ounces shredded Swiss cheese

Steps:

  • Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
  • While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper.
  • Shred the cheese into a small bowl and set it aside.
  • Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them.
  • Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
  • Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve.

Nutrition Facts : Calories 386.4 calories, Carbohydrate 9.1 g, Cholesterol 429.8 mg, Fat 29.8 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 15.7 g, Sodium 1157.8 mg, Sugar 4.8 g

CLASSIC OMELETTE RECIPE BY TASTY



Classic Omelette Recipe by Tasty image

Here's what you need: eggs, butter, spinach, tomato, mushroom, cheese, nira chive

Provided by Matthew Johnson

Categories     Breakfast

Time 30m

Yield 1 serving

Number Of Ingredients 7

3 eggs
1 tablespoon butter
spinach, cooked, optional
tomato, chopped, optional
mushroom, sliced and sautéed, optional
cheese, optional
nira chive, chopped, optional

Steps:

  • In a medium bowl, beat the eggs.
  • Melt the butter in a medium frying pan over medium heat.
  • Pour in the beaten eggs. Stir and shake the pan, moving the eggs around until a few curds form. Reduce the heat to low, then flatten the eggs until the still-runny egg covers the entire bottom of the pan. Add any fillings that you would like.
  • Let the omelette cook until the eggs are fully set, 1-2 minutes, then gently roll the omelette and transfer to a plate. The surface should be smooth with no color.
  • Sprinkle with chives, if desired.
  • Enjoy!

Nutrition Facts : Calories 372 calories, Carbohydrate 1 gram, Fat 29 grams, Fiber 0 grams, Protein 23 grams, Sugar 0 grams

SAUTEED COLLARD GREEN OMELET



Sauteed Collard Green Omelet image

Provided by Bobby Flay

Time 25m

Yield 1 serving

Number Of Ingredients 9

Splash of chardonnay vinegar
Kosher salt and freshly ground black pepper
4 large eggs
Chopped fresh flat-leaf parsley
3 tablespoons unsalted butter, cut into tablespoons
1/2-inch piece American pancetta, cut into small dice, or 4 ounces double smoked bacon, cut into small dice
1 pound baby hearty greens (collard greens, mustard greens, dandelion greens, beet greens), large stems removed if needed
1/4 cup vegetable stock, chicken stock or water, more if needed
Few dashes chipotle hot sauce

Steps:

  • Melt 1 tablespoon butter in a 10-inch nonstick pan over medium heat. Add the pancetta and cook until golden brown and crispy and the fat has rendered, about 10 minutes. Add the greens, stock, hot sauce vinegar. Cook until the greens are just wilted, about 5 minutes. Season with salt and pepper and add another tablespoon of stock if the greens dry out before they are soft.
  • In a small nonstick pan over medium heat, add the remaining 2 tablespoons butter and cook until the butter begins to shimmer. Whisk the eggs in a bowl until light and fluffy and sprinkle with salt and pepper. Pour the eggs into the pan and let the eggs cook until the bottom starts to set, up to a minute. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan while tilting the pan to allow the liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left. Place the greens down the center of the omelet and roll into a cylinder. Remove to a platter, season the top with salt and pepper and top with the parsley.

GREENS AND HERB OMELET



Greens and Herb Omelet image

This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 7

Onion
Salt and pepper
Olive oil
Greens
Eggs
Chopped tender herbs (cilantro, parsley, tarragon, chives)
Cheese

Steps:

  • Saute onion with salt and pepper in anonstick skillet with a little olive oil. Stir in afew handfuls of greens and wilt. Removefrom pan. Whisk a couple of eggs and an eggwhite. Stir in chopped tender herbs (cilantro,parsley, tarragon, chives). Heat a little moreoil and add eggs to the pan. Cook, stirringto form curds, until just set. Fill one side withgreens and sprinkle with cheese, then foldover other side and slide out of pan.

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

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.

OMELET WITH PORK AND WILD GREENS



Omelet With Pork and Wild Greens image

Provided by Florence Fabricant

Categories     main course, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 9

1 1/2 pounds greens: any mixture of mustard greens, collards, broccoli rabe, Swiss chard or kale
Salt to taste
3/4 pound boneless pork loin, cut into small strips
1/2 cup dry white wine
6 tablespoons olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano, preferably Greek
Freshly ground black pepper
8 eggs, beaten

Steps:

  • Rinse the greens well and chop coarsely. Bring a large pot of salted water to a boil; add the greens. When water returns to a boil, drain the greens in a colander, pressing out excess moisture. Set aside.
  • Place the pork in a skillet, add the wine and bring to a boil. Add two tablespoons of the olive oil, the thyme and the oregano, bring to a boil again and simmer about 2 minutes, until the pork is cooked through.
  • Add another tablespoon of oil to the skillet and stir in the greens. Cook, stirring, about 6 minutes, until the greens are tender and the pork is beginning to brown. Remove the greens and pork from the skillet, season with salt and pepper and mix in a bowl with the beaten eggs.
  • In a clean 12-inch skillet, preferably nonstick, heat the remaining oil over low heat. Pour in the egg mixture, stir it gently for about 10 seconds, and then allow it to set on the bottom. Allow it to cook about 3 minutes until it begins to brown. Turn omelet over and cook 3 to 5 minutes until brown.
  • Transfer the omelet to a serving plate, and cut it into wedges.

Nutrition Facts : @context http, Calories 344, UnsaturatedFat 16 grams, Carbohydrate 7 grams, Fat 24 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 5 grams, Sodium 606 milligrams, Sugar 2 grams, TransFat 0 grams

LOCAL HEARTY OMELET WITH SAUTEED GREENS



LOCAL HEARTY OMELET WITH SAUTEED GREENS image

Categories     Egg     Breakfast     Sauté     Quick & Easy     Backyard BBQ     Healthy

Yield 1 person

Number Of Ingredients 7

Smoked Chicken (I prefer dark meat)
Goat Cheese
Eggs
Salt
Pepper Melange
Kale, Mustard Greens or Swiss Chard
Oil or Butter

Steps:

  • set aside 1/4 cup of pulled, torn, or chopped smoked chicken meat Heat your skillet and use a little butter or oil then pour in 3 eggs that have been pre-scrambled. Heat eggs and use a rubber spatula to flip if you can't do it with out. Then crumble on 2 tablespoons of goat cheese. and the chicken. Fold to close the egg around the ingredients. heat and turn until desired temp has been reached, salt and pepper to taste. Plate. Add more butter or oil to the already hot skillet and add in chopped and rinsed greens. Sautee until tender and plate ext to omelet. salt and pepper to taste. ENJOY!

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