Parmesan Potato Omelet Recipes

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SOUTHWESTERN POTATO AND CELERY OMELET



Southwestern Potato and Celery Omelet image

This spicy omelet is much lighter than traditional cheese-packed Southwestern omelets. You don't need much oil to pan-fry this small amount of finely diced potato, and a little cheese goes a long way.

Provided by Martha Rose Shulman

Categories     breakfast, for one, main course

Time 15m

Yield 1 serving.

Number Of Ingredients 10

1 tablespoon extra virgin olive oil
1 stalk celery, cut in small dice
1 small potato (1 1/2 ounces), cut in 1/4-inch dice
Salt and freshly ground pepper
1 serrano pepper, minced (seeded if desired)
2 eggs
1 tablespoon low-fat milk
1 tablespoon finely chopped chives
1 tablespoon finely chopped cilantro
1/2 ounce (1 tablespoon) grated Monterey Jack

Steps:

  • Heat 2 teaspoons of the oil over medium-high heat in an 8-inch omelet pan and add the celery. Cook 1 minute, until it begins to soften, and add the potatoes. Add salt and pepper to taste and cook, stirring often, until potatoes are lightly browned and just about tender, about 6 minutes. Stir in the chili and continue to cook, stirring, until the potato is tender, another 2 or 3 minutes. Transfer to a bowl.
  • Break the eggs into another bowl and beat with a fork or a whisk until they are frothy. Whisk in the milk, chives, cilantro, and salt and pepper to taste.
  • Return the omelet pan to medium-high heat. Add the remaining teaspoon of olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
  • As soon as the eggs are set on the bottom, sprinkle the potato mixture down the middle of the "pancake" and top with the Monterey Jack, then jerk the pan quickly away from you then back toward you so that the omelet folds over on itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate.

Nutrition Facts : @context http, Calories 337, UnsaturatedFat 18 grams, Carbohydrate 9 grams, Fat 26 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 521 milligrams, Sugar 2 grams, TransFat 0 grams

PARMESAN POTATO OMELET



Parmesan Potato Omelet image

I wanted this cheesy but easy. Parmesan is less messy than Cheddar.

Provided by Stephen Richards

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 25m

Yield 1

Number Of Ingredients 14

1 tablespoon safflower oil
1 ½ teaspoons olive oil
⅓ cup frozen hash brown potatoes, thawed
6 eggs
1 (8 ounce) package frozen stir fry vegetable blend, thawed
1 tablespoon coconut milk-based creamer
1 tablespoon grated Parmesan cheese
1 teaspoon butter
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon celery salt
½ teaspoon dried parsley
¼ teaspoon sea salt
¼ teaspoon ground black pepper

Steps:

  • Heat safflower oil and olive oil in a skillet over medium heat; cook stir potatoes until cooked through and lightly browned, 5 to 10 minutes. Add eggs, vegetable blend, creamer, Parmesan cheese, butter, onion powder, garlic powder, celery salt, parsley, sea salt, and black pepper to potatoes. Cover skillet and cook, stirring frequently, until eggs are set and scrambled and vegetables are tender, 10 to 15 minutes.

Nutrition Facts : Calories 863 calories, Carbohydrate 42.8 g, Cholesterol 1131.2 mg, Fat 59.8 g, Fiber 10.2 g, Protein 48.6 g, SaturatedFat 16 g, Sodium 1839.8 mg, Sugar 3.1 g

BAKED MASHED POTATO AND VEGETABLE OMELET



Baked Mashed Potato and Vegetable Omelet image

Categories     Egg     Potato     Breakfast     Brunch     Bake     Vegetarian     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 9

1 red bell pepper, chopped fine
1 green bell pepper, chopped fine
1 cup finely chopped onion
1 1/2 cups sliced mushrooms
4 tablespoons olive oil
8 large eggs
3 cups mashed cooked russet (baking) potatoes (about 2 pounds)
1/2 cup freshly grated Parmesan
1/4 cup finely chopped fresh parsley leaves

Steps:

  • In a 12-inch non-stick skillet cook the bell peppers, the onion, and the mushrooms with salt and black pepper to taste in 2 tablespoons of the oil over moderately low heat, stirring, for 5 to 10 minutes, or until the vegetables are tender and all the liquid the mushrooms give off is evaporated. In a large bowl whisk together the eggs, the potatoes, the Parmesan, the parsley, and salt and black pepper to taste until the mixture is combined well and stir in the vegetable mixture. In the skillet heat the remaining 2 tablespoons oil over moderate heat until it is hot but not smoking, pour in the egg mixture, and bake the omelet in the middle of a preheated 325°F. oven for 20 to 30 minutes, or until it is set. (If the skillet handle is plastic, wrap it in a double thickness of foil.) Cut the omelet into wedges and serve it warm.

PARMESAN-POTATO AND BACON OMELET



Parmesan-Potato and Bacon Omelet image

Is everyone asking for an omelet for breakfast? Try this Parmesan-Potato and Bacon Omelet for a delightful morning. With ingredients like these, you know this Parmesan-Potato and Bacon Omelet will be a hit.

Provided by My Food and Family

Categories     Dairy

Time 35m

Yield 6 servings

Number Of Ingredients 7

4 slices OSCAR MAYER Bacon, chopped
2 cups ORE-IDA Diced Hash Brown Potatoes
1 cup frozen mixed vegetables (broccoli, carrots, red peppers), thawed
6 eggs, beaten
2 Tbsp. milk
5 Tbsp. KRAFT Grated Parmesan Cheese, divided
1 tsp. garlic powder

Steps:

  • Cook bacon in large nonstick skillet on medium-high heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 3 Tbsp. drippings from skillet. Add potatoes and vegetables to reserved drippings; cook 7 min. or until potatoes are tender, stirring frequently. Return bacon to skillet; stir.
  • Mix eggs, milk, 4 Tbsp. cheese and garlic powder until blended. Pour egg mixture evenly over potatoes and vegetables; cover.
  • Cook on medium-low heat 15 min. or until eggs are almost set. Sprinkle with remaining cheese; cover. Let stand 5 min.

Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 200 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g

PARMESAN ZUCCHINI OMELET



Parmesan Zucchini Omelet image

This meatless entree from Marion Lowery of Medford, Oregon will become a favorite for Sunday brunch or a late dinner.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 10

1/2 cup sliced zucchini
2 slices onion, separated into rings
2 tablespoons butter
3 eggs
3 tablespoons water
1/8 teaspoon dried thyme
1/8 teaspoon salt
Dash pepper
1/4 cup chopped seeded tomato
3 tablespoons shredded Parmesan cheese

Steps:

  • In a 10-in. broiler-proof skillet, saute zucchini and onion in butter until crisp-tender. In a small bowl, lightly beat the eggs, water, thyme, salt and pepper; pour over vegetables. Cook over medium heat; as eggs set, lift edges, letting uncooked portion flow underneath. , When eggs are completely set, top with tomato and cheese. Broil 4-6 in. from the heat for 1-2 minutes or until the cheese is melted and top is lightly browned. Cut in half to serve.

Nutrition Facts : Calories 258 calories, Fat 21g fat (11g saturated fat), Cholesterol 355mg cholesterol, Sodium 488mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein.

PARMALET (CRISP PARMESAN OMELET)



Parmalet (Crisp Parmesan Omelet) image

I was attempting to achieve a crispy, inside-out Parmesan omelet--and it worked! The caramelized cheese formed a thin but protective layer and, since the eggs had never directly touched the pan, they were moist and tender. This will also work whether you use one or three eggs, depending on the texture you're going for. Using a single egg is kind of a cool trick, since the cheese layer is almost as thick, and you can really appreciate the crispness even more.

Provided by Chef John

Categories     Breakfast and Brunch     Eggs     Omelet Recipes

Time 15m

Yield 1

Number Of Ingredients 7

2 eggs
¼ teaspoon water
1 teaspoon olive oil
8-inch non-stick skillet
1 ounce freshly grated Parmigiano-Reggiano cheese, or a little less
kosher salt and freshly ground black pepper to taste
1 pinch cayenne pepper

Steps:

  • Crack eggs into a mixing bowl. Add 1/4 teaspoon water. Whisk together until just beaten (do not overmix).
  • Drizzle olive oil into 8-inch nonstick skillet. Brush evenly over the bottom of the pan. Evenly grate cheese into the skillet approximately 1/2-inch deep (or just shy of 1 ounce).
  • Place pan over medium-high heat. Cheese will slowly start to melt. When cheese starts to bubble and turn golden brown, about 4 minutes, pour eggs evenly over cheese. Reduce heat to low. Sprinkle with salt, pepper, and cayenne. Cover and let eggs cook on low until they are set, checking after the first 30 seconds. For 2 eggs, this should take about 1 minute, total cooking time. Remove pan from heat. Carefully use a spatula to fold "parmalet" in half. Transfer to serving plate.

Nutrition Facts : Calories 290.7 calories, Carbohydrate 1.9 g, Cholesterol 352.3 mg, Fat 21.7 g, Fiber 0.1 g, Protein 22 g, SaturatedFat 8.3 g, Sodium 711.9 mg, Sugar 1 g

POTATO OMELET



Potato Omelet image

Even folks who don't care for eggs will enjoy this dish. The comforting tastes of potatoes, onions and garlic come through. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

2 medium potatoes, peeled and diced
2 tablespoons olive oil
1/2 cup sliced green onions
1/4 cup minced fresh parsley
1 garlic clove, minced
6 large eggs
1/4 cup water
1/2 teaspoon salt
1/8 teaspoon pepper
Optional: Sour cream and crumbled cooked bacon

Steps:

  • In a 10-in. skillet, cook potatoes in oil over medium-high heat for 10 minutes or until golden brown, stirring occasionally. Add the onions, parsley and garlic; cook until tender. Reduce heat to medium. , In a bowl, beat eggs, water, salt and pepper. Pour over potato mixture; cover and cook for 8-10 minutes or until completely set. Cut into wedges. Serve with sour cream and bacon if desired.

Nutrition Facts : Calories 236 calories, Fat 14g fat (3g saturated fat), Cholesterol 279mg cholesterol, Sodium 408mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges

PARMESAN-POTATO AND CHORIZO OMELET



Parmesan-Potato and Chorizo Omelet image

Make a cheesy, spicy breakfast dish with our Parmesan-Potato and Chorizo Omelet. This omelet is great alongside a fruit salad or mixed greens!

Provided by My Food and Family

Categories     Dairy

Time 35m

Yield 6 servings

Number Of Ingredients 9

1/4 lb. Mexican chorizo, crumbled
2 cups ORE-IDA Potatoes O'Brien
1 cup frozen mixed vegetables (carrots, corn, peas)
6 eggs, beaten
2 Tbsp. milk
5 Tbsp. KRAFT Grated Parmesan Cheese, divided
1 tsp. garlic powder
1/2 tsp. onion powder
1 Tbsp. chopped fresh cilantro

Steps:

  • Cook meat in large nonstick skillet on medium-high heat until done, stirring frequently. Remove meat from skillet, reserving drippings in skillet. Set meat aside. Add potatoes and vegetables to skillet; cook 6 to 8 min. or until potatoes are browned, stirring occasionally. Return meat to skillet; stir.
  • Beat eggs, milk, 4 Tbsp. cheese, garlic powder, onion powder and cilantro in medium bowl with whisk until blended. Pour over meat mixture in skillet; cover.
  • Cook on medium-low heat 15 min. or until eggs are almost set. Sprinkle with remaining cheese; cover. Let stand 5 min.

Nutrition Facts : Calories 220, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 210 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g

BAKED MASHED POTATO AND VEGETABLE OMELET



Baked Mashed Potato and Vegetable Omelet image

Make and share this Baked Mashed Potato and Vegetable Omelet recipe from Food.com.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

1 large red bell pepper, chopped fine
1 large green bell pepper, chopped fine
1 cup finely chopped onion
1 1/2 cups sliced mushrooms
4 tablespoons olive oil
8 large eggs
3 cups cooked mashed potatoes
1 cup freshly grated parmesan cheese
1/4 cup chopped fresh parsley
salt and pepper

Steps:

  • In a large oven-proof skillet, saute the peppers, onion, and mushrooms in 2 tablespoons of olive oil and salt and pepper to taste.
  • Saute over medium-low heat for about 5-10 minutes or until the veggies are tender and the mushroom liquid has evaporated.
  • In a large bowl, combine the eggs, potatoes, parmesan, parsley, salt, and pepper; whisk until the mixture is well mixed.
  • Stir in the vegetable mixture.
  • In the same skillet, heat the remaining olive oil.
  • Pour in the egg mixture.
  • Bake at 325 degrees for 20-30 minutes or until set.
  • Cut the omelet into wedges and serve warm.

Nutrition Facts : Calories 273.8, Fat 15.9, SaturatedFat 4.9, Cholesterol 224.1, Sodium 502.4, Carbohydrate 19.5, Fiber 2.4, Sugar 4.1, Protein 13.6

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