Pork And Potato Omelet Recipes

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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

SPANISH POTATO OMELET



Spanish Potato Omelet image

There's nothing too fancy about this rustic Spanish style omelet, just lots of hearty goodness from crispy fried potatoes and onions. Chopped tomatoes and green onions lend even more flavor and color.

Provided by PATTY5

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 1h

Yield 6

Number Of Ingredients 8

½ cup olive oil
½ pound potatoes, thinly sliced
salt and pepper to taste
1 large onion, thinly sliced
4 eggs
salt and pepper to taste
2 tomatoes - peeled, seeded, and coarsely chopped
2 green onions, chopped

Steps:

  • In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp.
  • Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.
  • Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.
  • Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set. Garnish omelet with tomato and green onion and serve warm.

Nutrition Facts : Calories 252 calories, Carbohydrate 10.7 g, Cholesterol 124 mg, Fat 21.5 g, Fiber 1.6 g, Protein 5.4 g, SaturatedFat 3.5 g, Sodium 53.6 mg, Sugar 2.5 g

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

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

PORK AND POTATO OMELET



Pork and Potato Omelet image

I had some leftovers from the following recipes, Recipe#406664 By yours truly ;) and Recipe#158832 By Chef#27416. There wasn't enough of either recipe to serve and I didn't want to thow any of it away.So,I combined them both to make what I think is a very good omelet.Please use fried potatoes with onions to achive the correct taste and texture.Serve with fruit or juice for a complete breakfast.Submitted to " ZAAR " on January 19th, 2010.

Provided by Chef shapeweaver

Categories     < 30 Mins

Time 25m

Yield 1 omlette, 1 serving(s)

Number Of Ingredients 6

2 large eggs
1/4 teaspoon pepper (to taste)
2 tablespoons margarine
1/4 cup chopped cooked pork
1/3 cup leftover fried potatoes with onion
3 tablespoons shredded sharp cheddar cheese

Steps:

  • In a small bowl scramble eggs and pepper well, set aside.
  • Mix together pork and potatoes then reheat in microwave for 2 to 3 minutes , keep warm.
  • In a skillet large enough to make an omelet, melt margarine over medium heat.
  • Add eggs and tilt pan side to side, so eggs evenly coat bottom of skillet.
  • Tilt pan, and lift opposite side of eggs, so uncooked eggs will flow to the bottom and cook.
  • When eggs are slightly dry, place pork/potato mixture over half of the eggs , cover with remaining half.
  • Cook for 3 minutes more or until eggs are done to your satisfaction.
  • Remove to plate, and sprinkle cheese evenly over top.

POTATO OMELETTE



Potato Omelette image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 9

8 strips bacon, cut into paper clip-size pieces
2 tablespoons butter
1 onion, chopped
1 clove garlic, chopped
Dash of balsamic vinegar
1 tablespoon oil or duck or pork fat, plus more if needed
3 medium waxy potatoes, peeled and diced
5 eggs
Salt and pepper

Steps:

  • Fry the bacon in a small frying pan until crisp, and remove to a paper towel to drain. Pour off all but 1 tablespoon of the bacon fat from the pan. Add the butter to the pan, heat to medium and gently fry the onions until soft, about 5 minutes. Add the garlic and cook for 1 minute. Remove all to a plate. Deglaze the pan with a splash of vinegar and reduce until it's almost gone.
  • Add the tablespoon of oil or fat and get the pan quite hot this time. Saute the potatoes, stirring only occasionally, until they are soft when pierced with a fork and very crisp and golden on the outside, a good 20 minutes. Return the onions, garlic and bacon to the pan.
  • Gently stir the eggs with a fork, sprinkle with salt and pepper and pour them over the potatoes. Cook until the eggs are set on the bottom, but still a bit slithery on top - or, as the French say, "baveux" (drool-like). Cover the omelette and continue cooking until the top sets, no more than a minute because you still want it a little runny on top - or, I do anyway. Run a spatula around the edge and slip the omelette out onto a large plate.

POTATO OMELETTE



Potato Omelette image

Make and share this Potato Omelette recipe from Food.com.

Provided by Victoria 2

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 6

4 large potatoes
2 onions
4 eggs
1 tablespoon of chopped parsley
salt
pepper

Steps:

  • Peel, wash and cut into cubes 4 large potatoes. Cook the potatotes in a pan with hot water until brown. Drain and reserve.
  • Chop 2 onions and fry them in a pan with hot water without browning. Drain the oil and reserve. Mix 4 eggs, a tablespoon of chopped parsley, salt and pepper to taste.
  • Combine in a large bowl the potatoes and onions, add salt and pepper to taste and add the beaten eggs. Mix well.
  • Bring a skillet over high heat with oil and when hot pour the preparation of potatoes. When you have cooked the base, lower the fire Turn the omelette and complete the cooking.
  • You can serve hot or cold.

Nutrition Facts : Calories 762.1, Fat 10.7, SaturatedFat 3.3, Cholesterol 423, Sodium 188.6, Carbohydrate 140.9, Fiber 17.8, Sugar 11.2, Protein 28.6

HEARTY HAM AND POTATO OMELET



Hearty Ham and Potato Omelet image

"My husband, Bob, and I operate a bed-and-breakfast, omelets are our 'friends'," confirms Massachusetts field editor Charlotte Baillargeon of Hinsdale. "Omelets are sort of the 'stew' of eggs - you can add almost any leftover vegetable or meat into the filling. This is one of our favorite combinations."

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

3 tablespoons butter, divided
1 cup diced fully cooked ham
1 cup diced cooked potato
1/4 cup shredded cheddar cheese
1 tablespoon milk
1/2 teaspoon prepared horseradish
1 bacon strip, cooked and crumbled
4 eggs
2 tablespoons water
1/4 teaspoon salt
Dash pepper

Steps:

  • In a 10-in. nonstick skillet, melt 2 tablespoons butter over medium heat. Add ham and potato; cook and stir until potato is lightly browned. Stir in the cheese, milk, horseradish and bacon; cook until cheese is melted. Remove and keep warm., In the same skillet, melt remaining butter. In a bowl, beat the eggs, water, salt and pepper. Pour into skillet; cook over medium heat. As eggs set, lift the edges, letting uncooked portion flow underneath. When eggs are nearly set, spoon potato mixture over half of the omelet. Fold omelet over filling. Cover and cook for 1-2 minutes or until heated through.

Nutrition Facts : Calories 555 calories, Fat 39g fat (19g saturated fat), Cholesterol 527mg cholesterol, Sodium 1635mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 31g protein.

CANADIAN BACON AND POTATO OMELET



Canadian Bacon and Potato Omelet image

This omelet is based on a recipe I saw in Redbook magazine that was a take on IHOP's Country Omelet. This version is now mine, lol. Theoretically, this is one serving but it served the two of us just fine.

Provided by GrammaMikki

Categories     Breakfast

Time 20m

Yield 1-2 serving(s)

Number Of Ingredients 14

2 large eggs
2 large egg whites
1/2 cup chopped Canadian bacon (or bacon bits or sausage crumbles)
1 tablespoon cilantro, chopped
1/4 teaspoon salt
1 dash pepper
2 tablespoons canola oil
1/4 cup chopped green onion
1 jalapeno pepper, seeded and chopped
1/2 cup diced potato (like frozen Southern style)
1 teaspoon butter
1/4 cup shredded cheddar cheese
sour cream
pico de gallo

Steps:

  • Whisk together eggs, egg whites, canadian bacon, cilantro, salt and pepper. Set aside.
  • In non-stick skillet, add oil and saute onion for 1 minute then add potatoes and cook over medium heat until browned, about 5 minutes. Remove potatoes to a plate and set aside.
  • Melt butter in the skillet and pour in egg mixture. The eggs should begin to set around the edges almost immediately. Lift edges and tilt skillet to allow uncooked egg to roll under cooked eggs. Continue until eggs are set.
  • Sprinkle eggs with cheese and add potatoes to top of omelet then fold eggs over to enclose cheese and potatoes. Remove to a plate.
  • At this point, I cut the omelet in half and place on two plates. I sprinkle a bit more cheese over top of omelet, add a dollop of sour cream and a sprinkling of pico de gallo.
  • NOTE: I recently read a tip to cut the heat in jalapinos without sacrificing the flavor -- After seeding the peppers place in abowl of hot tap water for 10-20 minutes to soak out pepper oils which hold the heat of the peppers.

POLISH POTATO OVEN OMELET



Polish Potato Oven Omelet image

The "Polish" in this comes from polska kielbasa. This is a great dish for a breakfast in bed or casual brunch, and is sure to please - and fill up - the whole family!

Provided by gothblossom

Categories     Breakfast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 7

4 large potatoes, cut and parboiled
1 lb grated cheese (we use cheddar or jack)
12 eggs
2 small onions, minced
16 ounces cooked polska kielbasa
1/2 cup plain yogurt or 1/2 cup sour cream
2 teaspoons garlic powder

Steps:

  • Pre-heat oven to 400 degrees (F). Grease bottom and sides of a 9x13 pan.
  • Grate parboiled potatos and mold them into the bottom and sides of greased 9x13 pan. Salt and pepper to taste.
  • Place pan in oven for 20 minutes while other ingredients are prepped.
  • Pan fry minced onions until they are translucent.
  • Chop polska kielbasa into bite sized pieces, place with onions.
  • Blend eggs, powdered garlic, and yogurt with a stick blender for a couple minutes until fluffy.
  • Remove pan from oven carefully and reduce heat to 350 degrees (F). Add polska kielbasa, cooked onions, and half of the grated cheese to the pan.
  • Pour on the egg mixture.
  • Return the pan to the oven and cook for approximately 30 minutes, gently stirring egg layer once to ensure even cooking.
  • Top with cheese and broil until melted.
  • Serve hot!

Nutrition Facts : Calories 585.6, Fat 31.9, SaturatedFat 14.9, Cholesterol 394.7, Sodium 1343.5, Carbohydrate 42.7, Fiber 4.4, Sugar 3.6, Protein 32.5

BACON POTATO OMELET



Bacon Potato Omelet image

For a fun way to present basic breakfast ingredients- potatoes, eggs and bacon- try my recipe, a family favorite I inherited from my mother-in-law.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 3 servings.

Number Of Ingredients 6

3 bacon strips, diced
2 cups diced peeled potatoes
1 medium onion, chopped
3 eggs, lightly beaten
Salt and pepper to taste
1/2 cup shredded cheddar cheese

Steps:

  • In a 9-in. nonstick skillet, cook bacon until crisp. Drain, reserving drippings. Set bacon aside. , Cook potatoes and onion in drippings until tender, stirring occasionally. Add eggs, salt and pepper; mix gently. Cover and cook over medium heat until eggs, salt and pepper; mix gently. Cover and cook over medium heat until eggs are completely set. Sprinkle with cheese. , Remove from the heat; cover and let stand until cheese is melted. Sprinkle with bacon. Carefully run a knife around edge of skillet to loosen; transfer to a serving plate. Cut into wedges.

Nutrition Facts : Calories 277 calories, Fat 14g fat (7g saturated fat), Cholesterol 238mg cholesterol, Sodium 285mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 15g protein.

HEARTY POTATO OMELET



Hearty Potato Omelet image

I put this together years ago when me kids were small. It was delicious, economical and nutritious. Now they make it for their own families.-Elsie Norton, Mt. Vernon, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 1 serving.

Number Of Ingredients 5

1 bacon strip, cut into 1/2-inch pieces
4 frozen Tater Tots, thawed
2 eggs
2 tablespoons water
3 tablespoons shredded cheddar cheese

Steps:

  • In an 8-in. nonstick skillet, cook bacon over medium heat until crisp. Add Tater Tots and break apart with a spatula. , In a small bowl, beat eggs and water; add to skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, spoon cheese over one side; fold omelet over filling. Cover and let stand for 1-1/2 minutes or until cheese is melted. Invert omelet onto a plate to serve.

Nutrition Facts :

POTATO BACON OMELET



Potato Bacon Omelet image

Here's a great way to use up a leftover potato and bacon. This hearty, yummy omelet will quickly become a favorite! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 1 serving.

Number Of Ingredients 9

2 bacon strips, chopped
2 tablespoons chopped onion
1/2 cup cubed cooked potato
1 tablespoon butter
3 eggs
3 tablespoons water
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded sharp cheddar cheese

Steps:

  • In a small nonstick skillet, cook bacon and onion over medium heat until bacon is crisp. Add potato; heat through. Drain. Remove from skillet and set aside. Remove to paper towels to drain., In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon bacon mixture and potato on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate.

Nutrition Facts : Calories 560 calories, Fat 40g fat (20g saturated fat), Cholesterol 709mg cholesterol, Sodium 1052mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 31g protein.

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

CHEESY BACON AND POTATO OMELET



Cheesy Bacon and Potato Omelet image

Packed with bacon flavor, this easy one-skillet potato, egg and cheese omelet is hearty enough to serve morning, noon or night.

Provided by My Food and Family

Categories     Dairy

Time 45m

Yield Makes 6 servings.

Number Of Ingredients 8

6 slices OSCAR MAYER Bacon, chopped
1 lb. potatoes, peeled, cut into thin slices
1/2 cup sliced onions
1 clove garlic, minced
6 eggs, beaten
1 cup KRAFT Shredded Sharp Cheddar Cheese, divided
1/4 tsp. black pepper
2 Tbsp. chopped fresh parsley

Steps:

  • Cook bacon in medium skillet on medium heat until crisp. Remove bacon from skillet to drain, reserving drippings in skillet. Add potatoes, onions and garlic to drippings; cook 10 to 12 min. or until tender and golden brown, stirring frequently.
  • Place potato mixture in large bowl. Add bacon, eggs, 1/2 cup cheese and pepper; mix well.
  • Heat same skillet on high heat. Return potato mixture to skillet; cook on low heat 12 min. or until egg mixture is almost set.
  • Slide omelet onto dinner plate. Place skillet upside-down over omelet; carefully turn plate and skillet over to flip omelet. Top with remaining cheese; cook 3 min. or until cheese is melted and center of omelet is set. Sprinkle with parsley.

Nutrition Facts : Calories 340, Fat 24 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 245 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 14 g

POTATO AND ONION OMELETTE



Potato and Onion Omelette image

Make and share this Potato and Onion Omelette recipe from Food.com.

Provided by FloridaGrl

Categories     Breakfast

Time 25m

Yield 1 omelette, 4 serving(s)

Number Of Ingredients 6

1/2 cup extra virgin olive oil
2 garlic cloves, mashed
4 large potatoes, peeled and cut in 1/8 inch half moons
1 large Spanish onion, thinly sliced in half moons
6 large eggs
salt and pepper

Steps:

  • Heat oil in 9 inch omelette pan. Fry garlic until golden and discard. Add potato slices and cook over medium heat. Add onions after 5 minutes; cook until potatoes are tender. Lift and turn potatoes and onions as they cook.
  • In a large bowl, beat eggs with a fork or wire whisk until slightly foamy; add salt and pepper to taste.
  • Add potatoes and onions to eggs, draining with a slotted spoon before you add them. Return egg and potato mixture to same skillet, adding more oil if necessary so that eggs will not stick. Spread evenly and cook over medium heat, shaking pan.
  • When eggs leave sides of pan, invert a plate over the pan and flip omelette onto plate. Slide omelette back into pan to brown other side. Repeat this process one more time.
  • Serve hot or at room temperature on a round china or glass plate.

Nutrition Facts : Calories 651, Fat 34.8, SaturatedFat 6.2, Cholesterol 317.2, Sodium 129.1, Carbohydrate 69.3, Fiber 8.7, Sugar 5.1, Protein 17.3

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From foodnetwork.ca


OUR BEST OMELET RECIPES OF ALL TIME | ALLRECIPES
2022-07-14 Buffalo Wings and Blue Cheese Omelet. "If you like wings and blue cheese, you'll love this omelet!" says recipe creator The SkinnyPig. "Also a great way to use up leftover wings or a rotisserie chicken. Drizzle with hot sauce and garnish with chopped celery, carrots, and blue cheese dressing if you like."
From allrecipes.com


THE ULTIMATE SPANISH POTATO OMELETTE | TORTILLA DE SAN SEBASTIAN …
2021-12-01 Instructions. Cut 3 potatoes (peeled & washed) into small 1/4 inch (.635 cm) pieces, roughly chop 1 green bell pepper and roughly dice 1 large onion. Heat a large nonstick fry pan with a medium to medium-high heat and add in 1/2 cup extra virgin olive oil. After 2 minutes add in the diced onion and chopped green bell pepper, mix with the olive ...
From spainonafork.com


THE POTATO OMELET: LET’S MAKE IT TOGETHER - LA CUCINA …
2021-10-07 Potato Omelet: a step by step guide. The ingredients for 6 people are: 6 eggs, 1 lb potatoes, a tuft of parsley, 4 oz parmesan cheese, salt, pepper. First you need to peel and cut the potatoes into identical slices. Then in a pot boil some water, add a pinch of salt and blanch them for five minutes. Then drain them and let them cool in a bowl.
From lacucinaitaliana.com


POTATO OMELET RECIPE | YUMMY.PH
2017-12-23 Season with salt and pepper. Add parsley, if using. Add sautéed potatoes to the beaten eggs. In a nonstick frying pan, heat remaining oil and add egg mixture. Cook over medium-low heat until set. Fold egg over and transfer to a serving platter. Garnish with chopped spring onions, if using. Serve warm with tomatoes on the side, if desired.
From yummy.ph


PULLED PORK OMELETTE (EXTRA FLUFFY) - THE FORK BITE
2021-03-24 Step 1 Separate the eggs. Crack each of the eggs and separate the whites and the yolks into two different bowls. Click here to learn this brilliant technique for successfully separating the yolk of the egg from the white. Season them up with a tad of salt and pepper and then whisk the egg yolks until smooth.
From theforkbite.com


PORK OMELETTE - EAT WITH EMILY
2017-05-03 Lastly crack in 3 eggs into the pork mixture. Use a fork to mix the eggs into the pork mixture. In a skillet on Medium-High heat add a tablespoon of cooking oil. Once the oil is hot, pour in the pork mixture and immediately reduce the heat to Medium Low. Use a spoon or spatula to spread the pork mixture out evenly onto the pan.
From eatwithemily.com


POTATO OMELETTE | METRO
Preparation. In a bowl, beat eggs, milk, parsley and parmesan until smooth. Season and set aside. In a frying pan, brown onions and potatoes 5 minutes in a butter/oil blend. Lower heat, cover and cook 15 to 20 minutes or until potatoes are cooked. Pour egg mixture into the frying pan and stir. Cook another 10 minutes.
From metro.ca


PARSLEY AND POTATO OMELET RECIPE | MYRECIPES
Heat oil in a large nonstick frying pan over medium heat. Add potatoes in an even layer, cover, and cook until just tender, 4 to 5 minutes. Gently stir in 1 tbsp. chopped oregano, pepper, and remaining 1/2 tsp. salt. Turn onto a plate; set aside. Heat 1 tbsp. butter in same pan until bubbly, 2 …
From myrecipes.com


10 BEST POTATO AND EGG OMELETTE RECIPES | YUMMLY
The Best Potato And Egg Omelette Recipes on Yummly | Roasted Vegetable Omelette, Vegetable Omelette, Veggie Omelette
From yummly.com


POTATO AND ONION OMELET | SO DELICIOUS
Heat vegetable oil in a deep skillet. Add the onion and deep-fry it until translucent. Add the potatoes and fry them too. Meanwhile, whisk the eggs in a bowl. When the onion and potatoes are cooked through, take them out of the oil using a spaghetti spoon, and add them to the whisked eggs. Season with salt and pepper and mix.
From sodelicious.recipes


PORK AND POTATO OMELET RECIPE - RECIPEZAZZ.COM
I had some leftover shredded pork By yours truly ;) and some Fried Potatoes with onions.And thhere wasn't enough of either recipe to serve and I didn't want to throw any of it away.So,I combined them both to make what I think is a very good omelet.Please use fried potatoes with onions to achive the correct taste and texture.Serve with fruit or juice for a complete …
From recipezazz.com


PORK AND POTATO OMELET RECIPE - RECIPEZAZZ.COM
2012-08-09 "I had some leftover shredded pork By yours truly ;) and some Fried Potatoes with onions.And thhere wasn't enough of either recipe to serve and I didn't want to throw any of it away.So,I combined them both to make what I think is a very good omelet.Please use fried potatoes with onions to achive the correct taste and texture.Serve with fruit or juice for a …
From recipezazz.com


POTATO OMELET RECIPE - KITCHEN CHORES
2022-04-16 leaves filled with vegetables recipe LEAVES FILLED WITH VEGETABLES MATERIALS250 g vine leaves1 cup fine bulgur1 carrot2 leeks1 parsley3 cloves of garlic1 potato1 teaspoon of salt1 teaspoon of sugarblack pepper1...
From kitchenchores.com


10 BEST POTATO AND EGG OMELETTE RECIPES | YUMMLY
2022-06-29 Potato and Egg Omelette Recipes 764,534 Recipes. Last updated Jun 29, 2022. This search takes into account your taste preferences. 764,534 suggested recipes. Roasted Vegetable Omelette Kooking. bread, salt, onion, eggs, medium potato, extra-virgin olive oil and 4 more . Vegetable Omelette BLEgan. onion, oregano, eggplant, sliced mushroom, black …
From yummly.com


PORK AND POTATO OMELET RECIPE | OMELETS RECIPE, BREAKFAST BRUNCH ...
Jan 3, 2017 - I had some leftover shredded pork By yours truly ;) and some Fried Potatoes with onions.And thhere wasn't enough of either recipe to serve and I didn't want to throw any of it away.So,I combined them both to make what I think is a very good omelet.Please use fried potatoes with onions to achive the correct taste and te…
From pinterest.com


FILIPINO TORTA (OMELET WITH POTATOES AND GROUND MEAT)
2016-10-31 Over medium heat, in a large saucepan with olive oil, sautè the garlic, onion and tomato for about 3 minutes. Add the meat then sautè for 5 minutes. Add the potatoes, peas and water then cook until the potatoes are tender, about 10 minutes. Season with salt and pepper. Transfer the meat and potatoes in a bowl when cooked then let it cool.
From apronandsneakers.com


ZUCCHINI AND POTATO OMELETTE | RICARDO
In a large non-stick skillet over high heat, lightly brown the garlic in 1 tbsp (15 ml) of the oil. Add the zucchini and onions. Cook for 3 minutes or until tender. Season with salt and pepper. Set aside in a bowl. In the same skillet over high heat, brown the potatoes in the remaining oil. Add oil, if needed. Stir in two-thirds of the vegetables.
From ricardocuisine.com


HERBY POTATO FRITTATA RECIPE (BAKED OMELET) - THE MEDITERRANEAN …
2022-02-25 Add ½ cup each chopped dill and parsley and whisk together. Bake the potato omelette. Pour the egg mixture into the skillet over the tender, cooked potatoes. Once the edges and bottom have settled a bit (this takes 3 to 4 minutes, typically), transfer the skillet to the center rack of a 375 degrees F heated oven.
From themediterraneandish.com


BAKED POTATO OMELETTE - COOK N' SHARE
2021-05-29 Place in the oven and bake for 45 minutes or until fork tender. Using a sharp knife, cut about half an inch slab off the potato. With a melon ball or spoon scoop most of the flesh out of the potato, leaving some around the bottom edges - about half an inch. Place the potatoes on a baking tray lined with aluminum foil or parchment paper.
From cooknshare.com


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