FRESH SALSA OMELET
I made these omelets for Father's Day brunch and everyone said they were great. I don't usually make salsa from scratch but after tasting this one, I will continue to do so, unless I really need a lot! If you don't have time to make fresh salsa for this recipe, substitute 2 cups of your favourite store-bought brand.
Provided by Irmgard
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To make the salsa, combine all of the ingredients in a bowl and set aside.
- To make the omelets, whisk together the eggs, 2 tablespoons water, salt and pepper just until blended but not frothy.
- In a 8" nonstick skillet, melt 1 teaspoons of the butter over medium heat.
- Pour one-quarter of the egg mixture into the skillet.
- Cook until almost set, gently lifting the edge with the spatula to allow any uncooked eggs to flow underneath, about 3 minutes.
- Spoon 1/3 cup of the salsa onto half of the omelet, then sprinkle 2 tablespoons of the cheese over the salsa.
- Fold the uncovered half over the top.
- Cook for 2 minutes.
- Slide onto a plate.
- Repeat with the remaining ingredients.
- Serve with the remaining salsa.
Nutrition Facts : Calories 285.1, Fat 22, SaturatedFat 9, Cholesterol 447.9, Sodium 442.3, Carbohydrate 4.9, Fiber 1, Sugar 3, Protein 16.8
SALSA & CHEESE OMELETTE
I make this at work, you can add the peppers and green onion to "freshen" up the salsa a little or just use straight jarred salsa. Use your favorite salsa.
Provided by tasb395
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Spread beaten eggs into a heated pan and cook one side, flip over and cook the other side.
- Meanwhile, mix together salsa, peppers and green onion if using.
- Top eggs with salsa mixture and cheddar cheese. Off to one side.
- Fold over eggs, and cook until cheese is melted, if you want to eat right away then add a little water and cover pan with a lid.
- Serve with your favorite breakfast side.
THREE CHEESE SOUFFLé OMELETTE
Steps:
- Place a 7-or-8-inch nonstick skillet over medium-low heat. Set the oven rack to the center position and heat the broiler to high.
- Place the yolks into a medium bowl and the whites into a large metal or glass bowl. Add the salt to the whites and, using a metal whisk or hand mixer, whip up until foamy and they hold medium peaks. Set aside. Lightly whisk the egg yolks until slightly foamy. Using a metal spoon or large whisk, gently fold the yolks into the whites just until combined.
- Melt the butter in the pan and gently pour in the eggs. Allow the omelette to cook for 1 minute. Gently sprinkle with all the cheese and transfer to the oven for 2 to 3 minutes, or until the cheese melts.
- Gently fold the omelette in half and transfer to a plate. Scatter with the herbs, season with salt and pepper and serve immediately.
SALSA & CHEESE OMELET
Steps:
- Whisk eggs, pepper, water and salt in bowl. Melt butter in skillet then pour in the egg mixture. Do not stir eggs this will result in scrambled eggs. When underside is set tilt pan to allow uncooked portion of egg to flow underneath and set.
- Then once the eggs are fully cooked put half of the cheese, all of the salsa, then the rest of cheese over the salsa.
- Then fold the half with no filling over the other half. Heat on low for about 2 minutes to let cheese melt and salsa to heat.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BAKED PUFFY CHEESE OMELET WITH PEACH SALSA
Add something cheesy to your family's breakfast! Enjoy this puffy baked omelet that's made using Bisquick® mix and served with peach salsa - ready in 55 minutes!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle 1 cup of the cheese and the onions in pie plate.
- In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until well blended. Pour into pie plate.
- Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/4 cup cheese; bake 3 to 5 minutes longer or until melted. Let stand 5 minutes before serving.
- In small bowl, mix salsa and preserves. Serve omelet with salsa.
Nutrition Facts : Calories 230, Carbohydrate 17 g, Cholesterol 165 mg, Fat 1, Fiber 0 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 10 g, TransFat 0 g
CHEESE OMELETTE
My husband loves omelettes and nothing makes him happier. When cooking an omelette, it's important that you keep your temperature on the low side, as you don't want your omelette to get brown.
Provided by topfgucker
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 15m
Yield 1
Number Of Ingredients 5
Steps:
- Beat eggs in a bowl with a whisk. Add milk and season with salt and white pepper. Whisk for a few minutes until egg mixture is foamy; beating in air makes the omelette fluffy.
- Melt butter in a small, nonstick skillet over medium-low heat. Pour in egg mixture and twirl skillet so bottom is evenly covered with egg. Cook for 1 minute until egg starts to set. Lift edges with a spatula and tilt the skillet so uncooked egg mixture can run towards the bottom of the skillet to set. Repeat until no visible liquid egg remains.
- Carefully flip omelette and cook for another 30 seconds to 1 minute. Sprinkle Emmentaler cheese in one line in the middle of the omelette and fold omelette in half. Cook for 20 seconds, then slide omelette onto plate.
Nutrition Facts : Calories 509.4 calories, Carbohydrate 1.9 g, Cholesterol 579.4 mg, Fat 44.9 g, Protein 25.5 g, SaturatedFat 24.1 g, Sodium 637.5 mg, Sugar 1.7 g
BACON, AVOCADO, AND CHEESE OMELETS WITH TOMATO SALSA
Categories Cheese Egg Breakfast Brunch Quick & Easy Bacon Avocado Summer Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 11
Steps:
- In a small bowl stir together the tomato, the onion, the jalapeño, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste.
- In a 8-inch skillet, preferably non-stick, heat 1/2 tablespoon of the butter over moderately high heat until the foam subsides, pour in half the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2-inch pieces, and half the Monterey Jack and cook the omelet for 1 minute, or until it is set. Fold the omelet over the filing, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa.
SPANISH OMELET
Wake up your taste buds with the yummy flavors of warm refried beans, salsa and shredded cheese in 15 minutes flat. Spice it up with a hot salsa, or add sizzling cooked bacon for a smoky twist. -Teresa Gunnell, Lovettsville, Virginia
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Heat a 10-in. nonstick skillet coated with cooking spray over medium heat. Whisk eggs and water. Add half of the 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 half of the beans and half of the onion on one side and sprinkle with 2 tablespoons cheese; fold other side over filling. Slide omelet onto a plate. Repeat. Garnish with salsa and remaining cheese.
Nutrition Facts : Calories 450 calories, Fat 26g fat (10g saturated fat), Cholesterol 583mg cholesterol, Sodium 944mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 5g fiber), Protein 31g protein.
SALSA
This is a recipe I just throw together, but it is very popular. Serve with tortilla chips.
Provided by Cecilia Donnelly
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa's heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.
Nutrition Facts : Calories 53.2 calories, Carbohydrate 11.7 g, Fat 0.5 g, Fiber 3.1 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 13.4 mg, Sugar 6.5 g
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