Navajo Omelet Recipes

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NAVAJO OMELET



Navajo Omelet image

This is an omelet version of the southwest favorite Navajo Taco (or Indian Taco). Full of flavor, easy to make, and always a hit.

Provided by Colorado Lauralee

Categories     One Dish Meal

Time 20m

Yield 1 serving(s)

Number Of Ingredients 9

3 eggs
2 tablespoons water
1/2 cup cheese, shredded, divided use
1/4 cup onion, chopped in 1/2-inch pieces
2 -3 tablespoons sliced olives
1/4 cup large pieces chopped tomato
1/4-1/2 cup kidney bean, warmed
2 tablespoons sour cream
salsa

Steps:

  • Whip the eggs with the water and pour into a 7" cast iron skillet (or other heavy skillet) heated to medium high heat.
  • As it cooks, tip the pan and pull the sides in to allow the uncooked egg to flow under the edges of the omelet.
  • While not quite cooked, add the 1/4 cup cheese to one half, and fold the other half to top it.
  • Slide to a plate and top with warmed beans, tomatoes, onions, olives & 2-3 tablespoons shredded cheese. (More cheese, tomatoes, olives or onions may be added, as desired).
  • Top with dollops of sour cream & salsa.
  • ENJOY!

Nutrition Facts : Calories 555.6, Fat 36.1, SaturatedFat 16.8, Cholesterol 681.2, Sodium 1108.5, Carbohydrate 23, Fiber 4.4, Sugar 5.3, Protein 35

INDIAN OMELET



Indian Omelet image

Provided by Aarti Sequeira

Time 20m

Yield 4 servings

Number Of Ingredients 8

6 eggs
3/4 cup finely minced red onion
1 serrano chile, minced, seeds removed if you don't want it spicy
2 tablespoons minced fresh cilantro leaves
3/4 teaspoon turmeric
3/4 teaspoon paprika
Kosher salt and freshly ground black pepper
2 tablespoon canola oil

Steps:

  • I thought that this was the only way to make an omelet until I had the French and American kinds. It's funny; we like ours thin and lightly browned, whereas the classic American version is fluffy and pale yellow. This almost reminds me of a Spanish frittata; you can eat a quarter of it with a small salad and it makes a satisfying light lunch. My mum usually makes this for lunch when she's got a heavy dinner planned. It's one of my dad's favorites! This is also apparently one of those things that you can get at the train stations in India: jump onto the platform, grab a hot "railway omelet" and speed walk to work where you can nosh away in peace. Bliss!
  • Grab a bowl. Crack the eggs into the bowl and beat until lathery, about 1 minute. Whisk in the onion, chile, cilantro, turmeric, and paprika until well combined. Sprinkle with a big pinch of salt and a few grinds of black pepper.
  • Grab a 12-inch nonstick skillet. Add the oil and warm over medium-high heat until mildly shimmering but not smoking. Have a spatula/spoonula at the ready. Pour egg mixture into the pan. Grab the spatula/spoonula and, in small circular motions, distribute the onions, chile, and cilantro evenly around the pan. This also helps move some of the uncooked egg down to the surface of the hot pan. Cover and cook for 2 1/2 minutes.
  • Grab a plate that's as big as your pan. Pull off the lid and look at your omelet. It might still look a little runny, but it shouldn't be super runny. If it is, then cover and cook 1 more minute. Slide the omelet, cooked side down, onto your plate. Then, holding the plate from underneath, put your pan over your plate, and flip so that the uncooked side lands on the pan. Cook, uncovered, another minute.
  • Slide onto serving plate, cut into 4, and serve.

INDIAN OMELET



Indian Omelet image

I don't know why it is, but I am not a fan of American-style omelets. I love eggs scrambled, coddled, poached, soft and hard boiled . . . but there's something about that thick carpet of egg in omelets that just doesn't sit right with me! Perhaps it's because this is the first omelet I ever had- thin (but not as thin as a crepe-like French omelet) and packed with fresh flavors. It's the kind of thing I whip up at almost any hour of the day (it's really great after you've been out and had one drink too many!). To this day, Mum will make this as a light lunch when she doesn't feel like cooking anything too strenuous. The potato chips are my American touch to this Indian standby.

Provided by Aarti Sequeira

Time 15m

Yield 4 servings

Number Of Ingredients 10

6 large eggs
3/4 cup minced red onion (about 1/2 medium onion)
1 small serrano chile, seeded and minced
Small handful fresh cilantro, minced (about 2 tablespoons), plus extra leaves for garnish
3/4 teaspoon ground turmeric
3/4 teaspoon paprika
Kosher salt and freshly
ground black pepper
2 tablespoons vegetable, canola or grapeseed oil
Small handful coarsely crushed potato chips (about 1/4 cup; optional)

Steps:

  • In a large bowl, beat the eggs until slightly frothy. (If you are not in a hurry, you can go the extra mile: Separate the eggs and beat the egg yolks in one bowl, the egg whites in another, until very frothy. Gently fold the yolks into the whites. This will make a much lighter omelet!)
  • Carefully stir in the onion, chile, cilantro, turmeric and paprika and add couple of generous pinches of salt and a few grinds of pepper.
  • Heat the oil in a medium (10 to 12 inch) non-stick skillet over medium-high heat. Keep a heatproof spoonula (a curved, spoonlike spatula) at the ready. When the oil starts to shimmer, pour in the egg mixture.
  • Using your spoonula, stir the egg mixture in small circular motions to distribute the onions, chile and cilantro evenly around the pan. This also helps move some of the uncooked egg down to the surface of the hot pan. Sprinkle the potato chips (if using) evenly over the top.
  • Reduce the heat to medium, cover the pan, and cook for 1 to 2 minutes. Meanwhile, grab a plate that's as big as your pan.
  • Check your omelet. It's all right if it's not fully cooked, but it shouldn't be super-runny. If it is, cover the pan and cook for 1 minute more. Slide the omelet, cooked side down, onto the plate. Then, holding the plate from underneath, place your pan over the plate and flip the omelet back into the pan. The omelet should land with its uncooked side down. Cook, uncovered, for another minute.
  • Slide the omelet onto a serving plate, cut it into 4 wedges and serve with fresh cilantro leaves on top!
  • Smaarti Tip
  • Don't omit the serrano chile even if you don't like spicy foods. Scrape out the seeds and use just the flesh; that slight bitterness really makes this omelet sing.

WESTERN OMELET RECIPE BY TASTY



Western Omelet Recipe by Tasty image

Looking for an omelet that's a bit less fussy and a little easier to make? Or maybe you're looking for a breakfast loaded with delicious fillings? This golden-brown-on-the-outside and flavorful-on-the-inside, American-style omelet is the one for you.

Provided by Matt Ciampa

Categories     Breakfast

Time 20m

Yield 1 serving

Number Of Ingredients 9

4 large eggs
⅛ teaspoon kosher salt, plus more to taste
2 teaspoons water
2 tablespoons unsalted butter, divided
¼ cup yellow onion, diced
¼ cup green bell pepper, diced
¼ cup red bell pepper, diced
⅓ cup deli ham, diced into 1/2 in (1/4 cm) cubes
½ cup shredded cheddar cheese

Steps:

  • Add the eggs, ⅛ teaspoon salt, and the water to a medium bowl. Use a wire whisk or fork to beat until the whites and the yolks are completely combined, with no spots of egg white remaining. The mixture should flow off the whisk evenly. Let sit at room temperature for 10-15 minutes.
  • Melt 1 tablespoon of butter in a 9- or 10-inch nonstick skillet over medium heat. Add the onion and green and red peppers, season with salt, and cook until softened, about 5 minutes. Add the ham and cook until browned, 2-3 minutes. Transfer the vegetable mixture to a bowl.
  • Wipe the skillet clean, then add the remaining tablespoon of butter and melt over medium-high heat. Cook until the butter starts to brown, then pour in the egg mixture. As the eggs start to set, use a rubber spatula to push from the edges toward the center of the pan. Tilt the pan as needed to let the uncooked eggs run under the cooked eggs. Continue until the eggs are mostly set, about 1 minute. The top should still look wet, but not runny.
  • Remove the pan from heat and sprinkle the vegetable mixture and cheese over half of the omelet. Cover the pan with a lid and let sit for 1-2 minutes, until the cheese is melted and the omelet looks fluffy and cooked through.
  • Run a rubber spatula around the edge of the pan to loosen the omelet. Gently fold in half, then slide onto a serving plate. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 936 calories, Carbohydrate 15 grams, Fat 70 grams, Fiber 2 grams, Protein 60 grams, Sugar 6 grams

WESTERN OMELET



Western Omelet image

This is the ultimate Western omelet! You can even put red bell peppers and sausage in it, if you like.

Provided by aDsm

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 20m

Yield 1

Number Of Ingredients 7

2 teaspoons butter, divided
⅓ cup sliced fresh mushrooms
¼ cup chopped green bell pepper
2 green onions, sliced on the bias
¼ cup cooked ham strips
salt and ground black pepper to taste
2 eggs

Steps:

  • Melt 1 teaspoon butter in a small skillet over medium heat. Add mushrooms, bell pepper, and green onions; cook until tender, about 5 minutes. Stir in ham until heated through, about 1 minute. Season with salt and pepper. Set filling mixture aside in a small bowl and keep warm.
  • Beat eggs together in a bowl; season with salt and pepper.
  • Heat the same skillet over medium-high heat. Add remaining 1 teaspoon butter; heat until foaming. Pour in eggs and cook for 30 seconds. Lift the edges of the omelet so that the uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set but still moist and soft, about 2 minutes.
  • Spread the filling over one side of the omelet. Fold the other half over the filling and slide omelet onto a plate.

Nutrition Facts : Calories 319.9 calories, Carbohydrate 5.5 g, Cholesterol 412.4 mg, Fat 24.5 g, Fiber 1.6 g, Protein 20.5 g, SaturatedFat 10.5 g, Sodium 793.1 mg, Sugar 2.8 g

JAPANESE OMELETTE RECIPE BY TASTY



Japanese Omelette Recipe by Tasty image

If you've never tried a Japanese omelette, known as tamagoyaki, prepare to have your mind blown. While some people spend years perfecting this artful omelette, with a little bit of practice, you'll be rolling this at your own home in no time.

Provided by Matt Ciampa

Categories     Breakfast

Time 10m

Yield 1 serving

Number Of Ingredients 8

4 large eggs
2 teaspoons sugar
1 pinch kosher salt
1 teaspoon light soy sauce, plus more for serving
1 teaspoon mirin, or sake
¼ cup bonito dashi stock
canola oil, for cooking
daikon radish, grated, for serving

Steps:

  • Crack the eggs into a large bowl. Gently whisk until the yolks and whites are homogeneous, without incorporating excess air.
  • Add the sugar, salt, soy sauce, mirin, and dashi stock and whisk to combine. Pour into a spouted liquid measuring cup for easy pouring.
  • Heat a tamagoyaki pan over medium-high heat. Use a folded paper towel and chopsticks or a silicone brush to brush a generous layer of oil on the pan, making sure to get the sides and corners.
  • Pour ⅙ of the egg mixture into the pan and quickly tilt to cover the bottom evenly. When the egg is mostly set, but still looks wet on top, gently roll the egg toward you. Push the rolled egg to the opposite side of the pan. Brush the pan with oil and pour in another ⅙ of the egg mixture. Lift up the rolled egg and let the mixture flow underneath. When the egg is almost set, roll the omelette toward you, then push to the other side of the pan. Repeat, adding ⅙ of the mixture at a time and continuing to roll the egg into a large roll. If at any time the pan seems too hot, remove the pan from the heat for a few seconds to cool down instead of adjusting the heat on the stove.
  • Remove the rolled omelette from the pan and wrap in a sushi mat, then press into a rectangle, if desired.
  • Let cool slightly, then cut crosswise into 1-inch (2.54 cm) slices.
  • Serve with grated radish and soy sauce.
  • Enjoy!

Nutrition Facts : Calories 691 calories, Carbohydrate 20 grams, Fat 50 grams, Fiber 0 grams, Protein 35 grams, Sugar 7 grams

SOUTHWESTERN OMELET



Southwestern Omelet image

Make and share this Southwestern Omelet recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

8 eggs, beaten
1/2 cup water
1/4 teaspoon salt
1 (4 ounce) can chopped green chilies, drained
1/4 cup finely chopped onion
1/4 cup butter or 1/4 cup margarine, divided
1 cup shredded monterey jack cheese or 1 cup cheddar cheese
1 (8 ounce) jar taco sauce or 1 (8 ounce) jar picante sauce

Steps:

  • Mix together eggs, water, and salt.
  • Stir in chiles and onion.
  • For each omelet, melt 1 T, butter in a heavy skillet until hot enough to sizzle.
  • Pour in one-fourth of egg mixture.
  • As mixture begins to cook, lift edges of omelet and tilt pan to allow uncooked portion to flow underneath.
  • When egg mixture is set and no longer flows freely, sprinkle 1/4 cup cheese over half of omelet.
  • Fold omelet in half, and place on a warm platter.
  • Repeat procedure with remaining ingredients.
  • Serve with taco sauce.

SOUTHWESTERN OMELET



Southwestern Omelet image

Hearty home-style food is popular in our small farming and timber community. We love pulling in flavors from other regions for this eggy dish. -Patricia Collins, Imbler, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup chopped onion
1 jalapeno pepper, minced
1 tablespoon canola oil
6 large eggs, lightly beaten
6 bacon strips, cooked and crumbled
1 small tomato, chopped
1 ripe avocado, cut into 1-inch slices
1 cup shredded Monterey Jack cheese, divided
Salt and pepper to taste
Salsa, optional

Steps:

  • In a large skillet, saute onion and jalapeno in oil until tender; remove with a slotted spoon and set aside. Pour eggs into the same skillet; cover and cook over low heat for 3-4 minutes. , Sprinkle with the onion mixture, bacon, tomato, avocado and 1/2 cup cheese. Season with salt and pepper. , Fold omelet in half over filling. Cover and cook for 3-4 minutes or until eggs are set. Sprinkle with remaining cheese. Serve with salsa if desired.,

Nutrition Facts : Calories 390 calories, Fat 31g fat (10g saturated fat), Cholesterol 355mg cholesterol, Sodium 480mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 4g fiber), Protein 22g protein.

NAVAJO FRY BREAD II



Navajo Fry Bread II image

As far as I know this is the original recipe for Navajo Bread. It's is great with honey and butter. The Navajo put chiles, cheese, onion, lettuce and beans on it, and call them Nava Tacos.

Provided by SAUNDRA

Categories     Bread     Quick Bread Recipes

Time 40m

Yield 9

Number Of Ingredients 5

2 cups oil for frying
4 cups all-purpose flour
3 tablespoons baking powder
2 tablespoons salt
2 ½ cups warm milk

Steps:

  • In a large heavy bottomed frying pan, heat 1 inch of vegetable oil or lard to 365 degrees F (185 degrees C).
  • In a large mixing bowl, combine flour, baking powder, salt and milk; mix well. When the dough has pulled together, form it into small balls and pat them flat.
  • Place 3 or 4 at a time into the hot oil. When the rounds begin to bubble, flip them over and cook until golden. Drain on paper towels and serve hot.

Nutrition Facts : Calories 281 calories, Carbohydrate 46.4 g, Cholesterol 5.4 mg, Fat 6.8 g, Fiber 1.5 g, Protein 8 g, SaturatedFat 1.6 g, Sodium 1914.9 mg, Sugar 3.3 g

DINER-STYLE WESTERN OMELET



Diner-Style Western Omelet image

This ham, bell pepper, and onion-filled diner classic is also sometimes called a "Denver Omelet."

Provided by Anna Stockwell

Categories     Cook Like a Diner     Breakfast     Egg     Omelet     Bell Pepper     Onion     Ham     Brunch     Cheese     Denver     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 1 omelet

Number Of Ingredients 9

1 teaspoon vegetable oil
1/4 cup (1/4" cubed) ham steak (about 1.5 ounces)
1/4 cup finely chopped onion
1/4 cup finely chopped bell pepper (any color)
3 large eggs
1 tablespoon whole milk
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup grated Monterey Jack cheese (about 1 ounce)

Steps:

  • Heat oil in a medium (preferably 10") nonstick skillet over medium. Cook ham, onion, and bell pepper, stirring often, until softened and beginning to brown, 5-7 minutes.
  • Meanwhile, whisk eggs, milk, salt, and pepper in a medium bowl.
  • Reduce heat to medium-low and shake pan so that ham and vegetables form a single layer. Pour egg mixture over ham and vegetables, then sprinkle cheese over. Cook, tilting skillet and gently running a rubber spatula around edges to allow uncooked egg to flow underneath, until eggs are mostly set, about 5 minutes. Fold omelet in half, cover, and cook until set, about 1 minute. Slide onto a plate to serve.

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From myrecipes.com


EASY HOMEMADE NAVAJO TACOS | THE RECIPE CRITIC
2021-04-04 Cook the Ground Beef: In a medium skillet, brown ground beef until no longer pink. Add ¼ cup water, taco seasoning mix, and can of chili beans. Bring to a boil and reduce heat to low and allow to simmer. Assemble the Navajo tacos: Once ready to assemble, lay fried biscuit on a plate and put ½ cup of meat mixture on top.
From therecipecritic.com


BAKED DENVER OMELET {QUICK, EASY + DELISH} | LIL' LUNA
2019-02-19 How to Make Baked Denver Omelet. MIX INS. Melt the butter in a large skillet over medium heat. Add in the bell peppers and cook until softened a bit. Stir in the ham and cook for an additional 5 minutes. EGGS. While that is cooking, beat together the …
From lilluna.com


BASIC WESTERN OMELET RECIPE - FOOD REPUBLIC
2011-06-18 In a large non-stick pan, melt one tablespoon of butter. Add half of the onions and bell pepper and cook, stirring until translucent. Add half of the ham and cook for one more minute, stirring. Add another piece of butter and swirl around pan to melt. Add half of the beaten eggs, and swirl around pan to form a large circle.
From foodrepublic.com


HOW TO MAKE AN OMELET: STEPS & TIPS | INCREDIBLE EGG
Directions. BEAT eggs, water, salt and pepper in small bowl until blended. HEAT butter in 7 to 10-inch nonstick omelet pan or skillet over medium-high heat until hot. TILT pan to coat bottom. POUR IN egg mixture. Mixture should set immediately at edges.
From incredibleegg.org


JAPANESE FRIED RICE OMELET (OMURICE) RECIPE - THE SPRUCE EATS
2021-10-08 Heat about 1 teaspoon of vegetable oil in a large skillet. Beat two eggs in a small bowl. Pour the egg in the skillet. Quickly spread the egg and make a round omelet. Place 1/4 of the seasoned rice in the middle of the omelet and fold …
From thespruceeats.com


HIGH-RISE OVEN BAKED OMELET RECIPE - RECIPEZAZZ.COM
2015-02-02 Step 3. Toast the bread crumbs in a skillet with butter until golden brown. Whisk the eggs and milk together, mix in cheese if your using, then season with salt and pepper. Pour the egg mixture into the prepared baking dish.
From recipezazz.com


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