OMELET IN A BAG
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 1 omelet
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil, then reduce to a simmer.
- Meanwhile, crack the eggs into a 1-quart, resealable, boil-proof (FDA-approved) bag, then seal and smush the eggs to scramble them. Add the cheese, pepper, tomato, onion, ham, mushrooms, salt and pepper, then shake everything together. Squeeze the excess air out of the bag and seal.
- Put the bag in the water and simmer until the mixture is set, about 15 minutes; use tongs to remove the bag from the water. Open the bag, roll out the omelet onto a plate and garnish with the chives.
OMELET IN A BAG
Great for when there are picky eaters in the crowd. Can make as many as needed or just one if you like. Got this from an internet friend. Good served with fruit and coffee cake.
Provided by Mary Ann Lackey
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 28m
Yield 1
Number Of Ingredients 8
Steps:
- Crack the eggs into a large resealable freezer bag. Press out most of the air, and seal. Shake or squeeze to beat the eggs. Open the bag, and add the ham, cheese, onion, green pepper, tomato, salsa, and mushrooms. Squeeze out as much of the air as you can, and seal the bag.
- Bring a large pot of water to a boil. Place up to 8 bags at a time into the boiling water. Cook for exactly 13 minutes. Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily.
Nutrition Facts : Calories 483.5 calories, Carbohydrate 7.9 g, Cholesterol 463.2 mg, Fat 33.7 g, Fiber 1.9 g, Protein 37.7 g, SaturatedFat 16.7 g, Sodium 1321.7 mg, Sugar 3.3 g
CHARLESTON OMELET BAR
I love when I go out to brunch and there's an omelet station. I thought it would be fun to create one at home for when my friends and family come over. Everyone can customize their omelets with their favorite ingredients. For my omelet, I love to add crabmeat, shrimp, sauteed peppers and onions, and Havarti cheese. It's so good!
Provided by Kardea Brown
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to its warm setting, or 200 degrees F.
- Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until hot. Add the onions and cook until softened, about 5 minutes. Transfer to a bowl. Add the peppers to the skillet and cook until softened, about 3 minutes. (Add additional oil to the skillet if the vegetables are dry.) Transfer to a bowl.
- Add another tablespoon butter to the skillet. Add the shrimp. Sprinkle with 1 teaspoon seafood seasoning and 1 teaspoon lemon juice. Cook until the shrimp are done and turn pink, about 3 minutes. Transfer to a bowl. Combine the crab, remaining teaspoon seafood seasoning and remaining teaspoon lemon juice in a bowl.
- Set up the omelet bar: In addition to the onions, pepper and seafood, arrange the cheeses, mushrooms, diced ham, green onions and herbs in bowls on a serving platter.
- Whisk together the eggs, milk, salt and pepper in a large bowl. For each omelet, melt 1 tablespoon butter in an 8-inch nonstick skillet over medium-low heat. Ladle one-quarter of the egg mixture into the skillet (enough to fill the bottom of the skillet.) Tilt the pan to spread the egg mixture evenly. Use a spatula and loosen the edges and run the uncooked yolk underneath as the omelet cooks.
- Once the eggs are set, place 2 slices of cheese in a single layer to cover the egg. Sprinkle with the desired toppings on one side of the omelet. Carefully fold the omelet in half. Slide the omelet onto a serving plate and repeat with the remaining ingredients. Place the cooked omelets in the warm oven while cooking the remaining omelets, if desired.
OMELET BAR
Number Of Ingredients 10
Steps:
- 1. Fill a large pot half full of water. Bring to a boil. 2. For each omelet, crack 1 or 2 eggs in a quart-size freezer bag. Seal and squish around with hands until egg is scrambled. 3. Add desired toppings and shake. Drop into pot of boiling water and cook 2 to 3 minutes. It might take longer depending on how many bags are in the pot. Using tongs, remove from pan when eggs are set.
Nutrition Facts : Nutritional Facts Serves
WESTERN OMELET RECIPE BY TASTY
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
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
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