OMELETTE IN A BUN
Make this tasty vegetarian omelette roll for lunchboxes, or a quick and easy dinner for kids. It's guaranteed to satisfy fussy eaters
Provided by Lulu Grimes
Categories Dinner, Lunch
Time 25m
Number Of Ingredients 8
Steps:
- Heat the oil in a small non-stick frying pan and fry the potato over a low heat until it is browned and tender, this will probably take about 10 mins in all. Add the spring onion and fry for a minute then stir in the spinach.
- Whisk the eggs lightly with a little seasoning and then pour them into the pan and cook until set on the base. Dot on the tomatoes, sprinkle on the cheese and grill until the top browns. Cool a little then slide out of the pan and cut into thirds.
- Split the rolls and stuff them with a piece of omelette, sandwich together and halve.
Nutrition Facts : Calories 355 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 1.2 milligram of sodium
OMELET-IN-A-HOLE 3 WAYS
The classic diner breakfast of an omelet with toast is simplified in this all-in-one version: a no-fuss omelet nestled and cooked inside a thick slab of toast, egg-in-a-hole style.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 omelet toasts
Number Of Ingredients 16
Steps:
- For the toast and eggs: Neatly remove the centers of the bread slices, leaving a 1/2-inch rim inside the crust (reserve the bread centers for another use). Lightly beat the eggs in a medium bowl with 1/2 teaspoon salt and a pinch of black pepper.
- Melt the butter in a large nonstick skillet over medium heat.
- For the Denver omelet: Add the ham and bell pepper to the skillet and cook, stirring occasionally, until the ham is slightly browned and the pepper is softened, 3 to 4 minutes. Transfer to a bowl.
- Reduce the heat to low. Fit the bread crusts into the skillet. While holding down the bread to create a seal and barrier, pour about a quarter of the egg mixture into the center of each crust. Split the ham and vegetable mixture between the crusts. Top each with 1/4 cup cheese, then top with the remaining egg mixture. Cover with a lid or foil and cook for 5 minutes. Flip the toasts and cook until the egg is set, another 3 minutes. Transfer each to a separate plate cheese-side up and sprinkle with the chives.
- For the spinach omelet: Add the spinach and red bell pepper to the skillet and cook, stirring occasionally, until the spinach is wilted and the bell pepper is softened, 3 to 4 minutes. Transfer to a bowl.
- Reduce the heat to low. Fit the bread crusts into the skillet. While holding down the bread to create a seal and barrier, pour about a quarter of the egg mixture into the center of each crust. Split the spinach mixture between the crusts. Top each with 1/4 cup cheese, then top with the remaining egg mixture. Cook as above, then garnish with the basil instead of the chives.
- For the sausage and mushroom omelet: Add the mushrooms and sausage to the skillet and cook, stirring occasionally, until the sausage is completely browned and the mushrooms are softened, 3 to 4 minutes. Transfer to a bowl.
- Reduce the heat to low. Fit the bread crusts into the skillet. While holding down the bread to create a seal and barrier, pour about a quarter of the egg mixture into the center of each crust. Split the sausage mixture between the crusts. Top each with 1/4 cup cheese, then top with the remaining egg mixture. Cook as above, then garnish with the parsley instead of the chives.
OMELET-IN-A-BUN
A simple pepper and cheese omelet becomes a great sandwich in this easy breakfast recipe.
Provided by Allrecipes Member
Time 10m
Yield 2
Number Of Ingredients 8
Steps:
- Saute pepper mixture in 1 tsp. butter in 7 to 10-inch nonstick omelet pan or skillet over medium-high heat until tender, about 2 minutes. Remove from pan. Clean pan.
- Beat eggs, water, salt and pepper in small bowl until blended. Heat remaining 1 tsp. butter in same pan over medium-high heat until hot. Tilt pan to coat bottom. Pour in egg mixture. Mixture should set immediately at edges.
- Gently push cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed.
- When top surface of eggs is thickened and no visible liquid egg remains, spoon peppers down center of omelet; top with cheese. Fold omelet sides in with turner; slide omelet into bun. Cut in half.
Nutrition Facts : Calories 370.8 calories, Carbohydrate 37.3 g, Cholesterol 159 mg, Fat 17.5 g, Fiber 2.5 g, Protein 15.4 g, SaturatedFat 7.7 g, Sodium 751.3 mg, Sugar 4.5 g
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