SPICY YUBA 'OMELET'
Provided by Daniel Patterson
Categories breakfast, main course
Time 30m
Yield Makes finger food for 6 to 8
Number Of Ingredients 6
Steps:
- In a large, shallow baking dish or rimmed plate, combine the soy sauce, mirin, sugar and 1/4 cup water. Mix well and set aside.
- Spread one sheet of yuba on a work surface and draw a squiggle of chili paste horizontally across the middle. Fold the bottom third up over the middle third, then fold the top third down, as if folding a letter. Press the top down firmly. Set aside and repeat with another sheet.
- Spread out the last sheet, add chili paste and place the two folded sheets of yuba in the center, one on top of the other. Fold the bottom of the last sheet over the middle and the top over that to enclose the first two sheets. Press the package firmly, then place in the baking dish with the soy-sauce mixture. Allow to sit for 5 minutes, then turn and repeat.
- Remove the yuba and drain the liquid, pressing gently to expel any excess. Place between two paper towels and press out any remaining moisture.
- Set a large cast-iron skillet or other wide, heavy pan over medium heat and add the vegetable oil. When the oil is hot, add the yuba (if it is too large, cut in half and cook in two pieces). Cook for about 1 minute, pressing gently with a spatula to keep the yuba in contact with the pan. Flip and cook for 1 minute, then repeat until both sides are browned and crisp. Transfer to paper towels and cut into pieces. Place on a serving plate and, if desired, dot with additional chili paste.
SOUTHWESTERN OMELETTE RECIPE BY TASTY
Here's what you need: oil, ham, bell peppers, spinach, salt, pepper, eggs, jack cheese, shredded cheddar cheese, avocado
Provided by Alvin Zhou
Categories Breakfast
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat oil in a pan over high heat.
- Cook the ham, peppers, and spinach with a pinch of salt and pepper until the spinach has wilted. Transfer to a bowl.
- Whisk the 4 eggs with a pinch of salt & pepper, then pour half of the mixture into the pan, swirling it around to make a full circle. Lower to a medium heat.
- Cook for about 15 seconds, then spoon half of the veggie mixture on one half of the omelette and sprinkle half of the jack and half the cheddar cheese on the other half.
- Cook until the cheese is half melted, then fold one half of the omelette over the other.
- Cook for another 15 seconds, then remove and transfer to a plate.
- Fan out half of the avocado slices on top of the omelette, then repeat with the other omelette.
- Enjoy!
Nutrition Facts : Calories 815 calories, Carbohydrate 21 grams, Fat 61 grams, Fiber 7 grams, Protein 46 grams, Sugar 9 grams
SPICY OMELETTE
This is my own concotion. It's kind of an elementary recipe, really kind of goofy actually but I absolutely love omelettes and I have been working on this one for a while, adding imgredients and taking them out.
Provided by NovemberSong
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix eggs, milk, salt and pepper and tabasco together and whisk into a froth. Go overboard if you want, the fluffier the eggs are the better they seem to taste (IMNSHO).
- Once eggs are in frying pan and cooking for a minute, add sausage.
- Right before folding eggs into omelette, add cheese so it doesnt get too melted. Use whatever kind of cheese you like. I usually use sharp cheddar, but you can use a mexican blend or I sometimes use Monterey Jack.
- Add two pieces of toast and a nice cup of chickory coffee and you've got a pretty good breakfast!
Nutrition Facts : Calories 535.9, Fat 37.9, SaturatedFat 20.6, Cholesterol 516.5, Sodium 878.2, Carbohydrate 13.2, Fiber 0.2, Sugar 1.1, Protein 35.2
LOW CAL. SPICY OMELET
Make and share this Low Cal. Spicy Omelet recipe from Food.com.
Provided by Dietn Sara
Categories Breakfast
Time 22m
Yield 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Mix egg whites- tomatoes- green peppers- mushrooms.
- In a lightly oiled frying pan cook mixture for 5-7 minutes (or until eggs are done)
- Put on separate plate and top with Ms Dash, Salt, Salsa and sprinkle cheese all over.
- Enjoy.
Nutrition Facts : Calories 79, Fat 0.4, Sodium 533.1, Carbohydrate 7, Fiber 1.6, Sugar 4, Protein 12.2
HOT 'N' SPICY OMELET
Red pepper flakes add plenty of fiery zip to this omelet from Dixie Terry of Goreville, Illinois. "It's a favorite at our house - for breakfast, brunch or supper - with sausage or bacon, home fries and hot biscuits," she shares.
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, melt butter and oil over medium-high heat. Whisk the eggs, water, garlic, 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; fold in half. Invert omelet onto a plate to serve. Sprinkle with red pepper flakes.
Nutrition Facts : Calories 209 calories, Fat 16g fat (5g saturated fat), Cholesterol 433mg cholesterol, Sodium 451mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 13g protein.
CHINESE OMELET WITH STIR-FRIED VEGETABLES IN SPICY SAUCE
Provided by Marialisa Calta
Categories appetizer
Time 15m
Yield Six servings
Number Of Ingredients 18
Steps:
- In a small mixing bowl, combine the ingredients for the spicy sauce except the corn (or safflower) oil, scallions, ginger root, and garlic. Heat the corn oil in a saute pan or wok. Add the scallions, ginger root and garlic and stir-fry over high heat, about 15 seconds, until fragrant. Add the combined sauce mixture and stir until thickened. Keep warm until ready to serve.
- To make the omelet, in a saute pan or wok, heat 1 tablespoon of the corn (or safflower) oil until hot. Add the bell pepper and snow peas and toss lightly over high heat, about 30 seconds, adding some rice wine or sake if the mixture is very dry. Add the bean sprouts and toss briefly, about 10 seconds. Remove the mixture and let cool slightly, then fold into the beaten eggs.
- Heat a large, well-seasoned omelet pan or wok and add the remaining 2 tablespoons of the corn oil. Heat until very hot. Add the eggmixture and let it set at the bottom while twirling the pan. When a thin crust begins to form, cover and reduce the heat to low. Cook for about 5 to 7 minutes, or until the omelet is puffed and lightly golden on the bottom. Using a spatula, carefully turn it over and cook until lightly golden and cooked through. (The omelet can be done ahead of time and kept warm in a 200-degree preheated oven.) When ready to serve, cut the omelet into wedges, spoon the sauce over them and sprinkle with the scallion greens.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 3 grams, Sodium 367 milligrams, Sugar 6 grams, TransFat 0 grams
SPICY BAKED OMELET
I wanted something a little different for breakfast this morning and I came up with this one. It's fast and easy and requires no overnight refrigeration time. We really enjoyed the spicy taste the Rotel added.
Provided by Nimz_
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Spray an 8 1/2 x 8 1/2 in baking dish with Pam.
- Beat the eggs with the salt and pepper until foamy.
- Mix in the cubed ham, Rotel and cheese and mix well.
- Bake in the oven for 25-30 minutes or until the eggs are set (every oven is different).
- Turn the oven off and let it sit another 5-10 minutes.
- Delicious and easy.
Nutrition Facts : Calories 422.2, Fat 30.3, SaturatedFat 15.4, Cholesterol 361.3, Sodium 1006.1, Carbohydrate 3.6, Sugar 0.6, Protein 32.9
SINIAHS SPICY OMELET
Make and share this Siniahs Spicy Omelet recipe from Food.com.
Provided by Brian Holley
Categories Asian
Time 36m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Put coconut,cumin, coriander, chili, turmeric and garam masala into a blender with the water. Blend to a paste.
- Whisk the eggs and add the onion, green chillies, pepper and coriander leaves. Mix well.
- Heat the oil in a frying pan and make a thin omelet with the egg mixture.Remove from pan and allow to cool.
- Cut the omelet into 1-inch wide strips, roll the strips up into individual rolls.
- Fry the onions in a little oil till golden brown, add the spice paste and cook for 3 minutes, do not allow the paste to stick to the pan, add a little oil or water if the paste starts to stick.
- Add the green chillies and tomatoes, cook for 5 minutes Add the vinegar, salt and 3 cups of water simmer for 10 minutes Add the coriander leaves and omelet rolls and cook over low heat 3 minutes.
- Serve with curry and boiled rice.
Nutrition Facts : Calories 190, Fat 11.9, SaturatedFat 2.8, Cholesterol 158.6, Sodium 652.9, Carbohydrate 15.9, Fiber 3, Sugar 8.3, Protein 7.1
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