ROASTED RED PEPPER OMELETS
Steps:
- Coat an 8-in. nonstick skillet with cooking spray and place over medium heat. In a small bowl, whisk the eggs, water, salt and pepper. Add half of 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, add half of the red peppers, cheese and onions on one side; fold other side over filling. Slide omelet onto a plate. Repeat.
Nutrition Facts : Calories 185 calories, Fat 12g fat (5g saturated fat), Cholesterol 331mg cholesterol, Sodium 714mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 13g protein.
ROASTED SWEET RED PEPPER OMELET
A warm and hearty twist, this omelet comes to the plate with a robust red color and a delightful fire roasted flavor. Try different toppings, but I have listed my favorites.
Provided by Viki Anderson
Categories Breakfast
Time 15m
Yield 1 omelet, 1 serving(s)
Number Of Ingredients 7
Steps:
- Scramble together: Eggs, Roasted Sweet Red Bell Pepper Puree., Salt, Cracked Black Pepper.
- Pour into heated skillet (omelet pan) that has been sprayed with cooking spray.
- Cook until one side is done and turn to finish.
- Top with: Shredded cheddar cheese, crumbled precooked bacon, sauteed sweet onion.
- Fold over and remove to plate.
- Garnish with parsley and a thin slice of sweet red bell pepper.
Nutrition Facts : Calories 665.7, Fat 54.2, SaturatedFat 23.4, Cholesterol 724.9, Sodium 940.4, Carbohydrate 4.3, Fiber 0.5, Sugar 2.7, Protein 38.5
SWEET PLANTAIN OMELET WITH FRIED BREAD AND ROASTED RED PEPPER SAUCE: TORTILLA DE MADUROS CON PAN FRITO Y SALSA CRIOLLA
Steps:
- In a medium mixing bowl, sift together the flour, powdered milk, salt, and baking powder. On a flat surface, make a well with the combined dry ingredients. Place the shortening and 1 cup of water in the well. Working your way inward, start to work the shortening and dry ingredients into a dough. When dough is no longer sticky, cover with oiled plastic wrap and let the dough res for 1 hour.
- On flat floured surface, roll out the dough to a circle about 1/2-inch thick. Using a 3-inch cookie cutter, cut round pieces from the dough.
- Heat up about 2 inches of oil at 350 degrees, and then fry the dough for about 1 minute on each side until they puff. Place in a warm oven only until the omelet is ready.
- Whisk the eggs in a small bowl with a sprinkle each of salt and pepper.
- Cut plantains on a bias and fry in very hot oil until golden on both sides, then remove from oil and set aside.
- In a separate pan, saute 2 onions in 1 tablespoon of olive oil for about 2 minutes then add the fried plantains and pour the eggs in. Turn the heat down to low and cook for about 8 minutes or until the top is almost thoroughly cooked. Flip the omelet over and cook for about 6 more minutes. Saute the remaining onion in 3 tablespoons of oil, add the roasted peppers, garlic, and cilantro. Cook until tender then puree and season with salt and pepper, to taste.
- Cut omelet into 4 equal quarters and serve on top of pepper sauce with the fried bread.
ROASTED RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
OVEN BAKED OMELET WITH ROASTED PEPPER SAUCE
This is a super easy brunch dish that doesn't require a lot of cooking. It's versatile and you can use various vegetables and herbs you have. For example, instead of the vegetables I used, you can also use white mushrooms, green peas, green onions, green peppers, red peppers, broccoli, spinach, asparagus, sweet potatoes/yams, pumpkin, summer squash, seaweed, beans, tofu, shrimp, scallops, salmon, tuna, chicken (if you eat these animal products), etc. I made roasted pepper sauce to accompany this dish, but if you don't want to take the extra steps to make the sauce, thousand island or ranch dressing or ketchup would also work. I like to eat it on top of a green salad, but this is optional. For more healthy gluten-free recipes, please visit my blog: www.InnerHarmonyNutrition.com.
Provided by InnerHarmonyNutriti
Categories Breakfast
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the over to 375°F/180°C.
- Heat a frying pan with a Tbsp of olive oil. Gradually add vegetables (in the order from the ones that require a longer cooking time to those that require a little cooking time) and sauté.
- When all the vegetables are soft, season with herbs, salt and pepper. Remove from heat.
- In a bowl, beat eggs. Add milk, salt and pepper and mix. Add the cooked vegetables and mix.
- Pour the egg mixture into an 8 x 8 pan coated with olive oil.
- Bake for 25 minutes. Remove from the oven and leave for 5 minutes. Cut the omelet into 9 pieces.
- To make the roasted pepper sauce, in a food processor or blender, add all the ingredients and blend.
- Placing the omelet on a top of a green salad is optional. Infuse love and serve the omelet with the sauce (Topping with sliced green onion is optional).
Nutrition Facts : Calories 224.1, Fat 14.5, SaturatedFat 3.5, Cholesterol 310, Sodium 154.1, Carbohydrate 9.2, Fiber 2.1, Sugar 3.6, Protein 14.7
ROASTED RED PEPPER RELISH
Categories Condiment/Spread Garlic Onion No-Cook Quick & Easy Bell Pepper Summer Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add red peppers and sauté 2 minutes. Add onions and garlic. Cook until onions are tender, stirring frequently, about 5 minutes.
- Mix vinegar and sugar in small bowl until sugar dissolves. Stir vinegar mixture into red peppers. Mix in mustard and cayenne pepper. Season with salt. Continue cooking relish until all liquid has evaporated, stirring frequently, about 6 minutes. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
BRUSCHETTA WITH ROASTED SWEET RED PEPPERS
This is a fast and easy appetizer or side dish which is colorful and delicious. You'll get compliments. My sons devour this in minutes!
Provided by NDATZ
Categories Bruschetta
Time 15m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat your oven's broiler.
- Slice bread loaf into 1-inch thick portions. Brush each slice on one side with olive oil. Broil, oil-side up, until barely golden. Remove from broiler pan and cool.
- In a medium bowl, mix together roasted pepper, garlic, tomato, basil, and onion. Sprinkle mixture evenly on each toast portion. Drizzle with balsamic vinegar. Serve immediately.
Nutrition Facts : Calories 142.5 calories, Carbohydrate 22.7 g, Fat 3.8 g, Fiber 1.6 g, Protein 4.2 g, SaturatedFat 0.7 g, Sodium 358.2 mg, Sugar 2.2 g
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- In a small bowl microwave basil cubes on 50% power (medium) for 20 seconds. Stir in egg until combined.
- Lightly coat an 8-inch nonstick skillet with cooking spray; heat over medium-high heat. Pour in egg mixture; reduce heat to medium. Cook, without stirring, until egg begins to set. Using a spatula, gently lift edges of set egg, tilting skillet to allow uncooked egg to run under set egg. Continue until egg is cooked through but is still shiny. Remove from heat.
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