CHINESE-STYLE PUMPKIN OMELETTE
Provided by Spice the Plate
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, beat the eggs and toss in salt, ground pepper and cooking wine to season, stir to mix well.
- Add in the pumpkins and chives, mix well and set aside.
- Add oil to a 10-inch non-stick pan, shake the pan to distribute the oil evenly and turn to medium-low heat.
- Before the oil starts to shimmer, add the mixture into the pan and spread evenly with a spatula.
- Cook under medium-low heat with the lid on for 5 minutes on one side.
- Flip to the omelette with the help of a plate, and cook another 4-5 minutes with the lid off.
- Top with toasted sesame seeds and serve with soy sauce for dipping.
PUMPKIN OMELETTE
after being on a low carb program I was so over eggs I had to come up with other ways to eat them nearly every day I hope you like this I still have this twice a week
Provided by Skitzmix-julz
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- beat the eggs slice the pumpkin chop tomatoes in half
- pour egg mixture into a frying pan lay pumpkin,spinich and tomatoes on top, break up ricotta cheese and spread that over everything fold it over and place it in the oven for 10 minutes
- its nice with a bit of grated cheese over the top as well.
- for a nicer presentation if you push the pumpkin along the top of the folded omelette before it goes in the oven it crisps it slightly.
Nutrition Facts : Calories 106.7, Fat 6.4, SaturatedFat 2.4, Cholesterol 216.6, Sodium 91.8, Carbohydrate 4.2, Fiber 0.8, Sugar 1.6, Protein 8.4
CHINESE-STYLE PUMPKIN OMELET
Put a Chinese Spin on Brunch with This Hearty Chinese-Style Pumpkin Omelet! This Easy Recipe Is Perfect for The Weekends when You Have Time...
Provided by Bethany Lim
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, whisk 3 eggs. Whisk in ½ teaspoon salt, ½ teaspoon ground black pepper, and 1 tablespoon cooking wine.
- Add in 2 cups cut pumpkin and cut chives and mix well.
- In a 10-inch non-stick pan over medium-low heat, heat 2 tablespoons oil and swirl the pan to coat. Add the egg mixture and spread evenly using a spatula. Cover with a lid and cook for 5 minutes.
- Using a plate, flip the omelet, then slide back to the pan to cook the other side uncovered for 4-5 minutes more.
- Garnish the omelet with 1 teaspoon toasted sesame seeds and serve with soy sauce for dipping!
Nutrition Facts : Calories 155, Fat 10,8g, Carbohydrate 10,7g, Protein 5,8g, Cholesterol 123mg, Sodium 343mg
PUMPKIN PANCAKES
These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.
Provided by Anonymous
Categories Breakfast and Brunch Pancake Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 45.8 g, Cholesterol 35.9 mg, Fat 7.2 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 608.1 mg, Sugar 11 g
POTATO OMELETTE
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
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
SPANISH OMELETTE RECIPE BY TASTY
Here's what you need: onion, potatoes, olive oil, eggs, salt
Provided by Ellie Holland
Categories Breakfast
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat up the olive oil in a really hot pan.
- Thinly slice the onion.
- Slice the potatoes into 3-millimeters thick pieces.
- Fry the vegetables in the olive oil over high heat for 10-15 minutes until they caramelize.
- Drain the vegetables and save the olive oil for later use.
- Add 6 eggs to a bowl and whisk. Add the fried vegetables, stir, and leave to set for 15-20 minutes.
- In a nonstick pan, fry the egg mixture over high heat for 1 minute, then reduce to a low heat for 2-4 minutes.
- Cover the pan with a large plate and carefully turn the omelet out onto the plate.
- Slide the omelet back into the pan and fry for a further 3-5 minutes over low heat. To check the omelet is cooked, gently press on the centre of the omelet. If the surface springs back, it is ready.
- Repeat step 8 to remove omelet from the pan.
- Enjoy!
CLASSIC OMELETTE RECIPE BY TASTY
Here's what you need: eggs, butter, spinach, tomato, mushroom, cheese, nira chive
Provided by Matthew Johnson
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 7
Steps:
- In a medium bowl, beat the eggs.
- Melt the butter in a medium frying pan over medium heat.
- Pour in the beaten eggs. Stir and shake the pan, moving the eggs around until a few curds form. Reduce the heat to low, then flatten the eggs until the still-runny egg covers the entire bottom of the pan. Add any fillings that you would like.
- Let the omelette cook until the eggs are fully set, 1-2 minutes, then gently roll the omelette and transfer to a plate. The surface should be smooth with no color.
- Sprinkle with chives, if desired.
- Enjoy!
Nutrition Facts : Calories 372 calories, Carbohydrate 1 gram, Fat 29 grams, Fiber 0 grams, Protein 23 grams, Sugar 0 grams
POTATO OMELET
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
PUMPKIN, HALLOUMI & CHILLI OMELETTE
Create this colourful one-pan omelette using pumpkin or butternut squash
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat half the oil in a large frying pan. Cook the halloumi for 1-2 mins on each side until golden, remove from the pan and set aside. Add the remaining oil to the pan, then cook the squash for about 10 mins, until soft and starting to colour. Add the chilli and garlic and cook for a further 2 mins. Pour over the vinegar, then put the halloumi back into the pan, scatter over the mint and pour on the eggs. Cook for 5 mins until the base is set.
- Heat the grill to high. Flash the omelette under the grill for 5 mins until puffed up and golden. Serve immediately or allow to cool and serve cold with a salad if you like.
Nutrition Facts : Calories 339 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 1.92 milligram of sodium
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