SKINNY PROVENçAL OMELET
79% less sat fat • 97% less cholesterol than the original recipe. Flavor abounds in these healthy omelets filled with mushrooms, green onions, and tomato. Egg substitute and part-skim mozzarella keeps the fat and calories in check.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 2
Number Of Ingredients 13
Steps:
- Lightly coat an unheated 6- to 7-inch skillet with flared sides with nonstick cooking spray. Preheat skillet over medium heat. Add mushrooms, green onion, and garlic to skillet; cook until tender; stirring frequently. Remove mushroom mixture from skillet using a slotted spoon; set aside. If necessary, pour liquid out of skillet; carefully wipe out skillet.
- In a medium bowl, combine egg product, herbes de Provence, salt, and pepper. Beat with a whisk or rotary beater until combined. Add 1/2 teaspoon of the oil to clean skillet. Preheat skillet over medium heat.
- Pour half of the egg mixture into prepared skillet. Cook, without stirring, about 1 minute or until egg mixture begins to set. Run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath.
- Continue cooking and lifting edges until egg mixture is set but is still glossy and moist. Sprinkle with half of the mozzarella cheese. Top with half of the mushroom mixture. Continue cooking until cheese just begins to melt. Using the spatula, lift and fold an edge of the omelet partially over filling. Transfer omelet to a warm plate. Prepare another omelet with remaining oil, egg mixture, mozzarella, and mushroom mixture. Top omelets with Asiago or Parmesan cheese, tomato, and, if desired, parsley.
Nutrition Facts : Calories 170, Carbohydrate 8 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 20 g, SaturatedFat 3 g, ServingSize 1 omelet, Sodium 510 mg, Sugar 4 g, TransFat 0 g
SKINNY GIRL INDIVIDUAL OMELETS
The perfect solution for a grab-and-go breakfast for you or the kids! Freeze individual omelets and reheat in the microwave. Mix and match the veggies and cheese to your taste.
Provided by ShelleyQ
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
- Mix egg substitute, spinach, bell peppers, Cheddar cheese, salt, and black pepper together in a bowl; spoon into the prepared muffin cups.
- Bake in the preheated oven until tops begin to turn golden brown, about 25 minutes.
Nutrition Facts : Calories 122.9 calories, Carbohydrate 2.1 g, Cholesterol 21.7 mg, Fat 8.2 g, Fiber 0.9 g, Protein 10.5 g, SaturatedFat 4.6 g, Sodium 223.2 mg, Sugar 0.8 g
SKINNY PEPPER, TOMATO & HAM OMELETTE
If you're in need of a protein boost try making this healthy omelette for breakfast, using fewer yolks lowers the cholesterol
Provided by Good Food team
Categories Breakfast
Time 25m
Number Of Ingredients 8
Steps:
- Mix the eggs and egg whites with some seasoning and set aside. Heat the oil in a medium non-stick frying pan and cook the pepper for 3-4 mins. Throw in the white parts of the spring onions and cook for 1 min more. Pour in the eggs and cook over a medium heat until almost completely set.
- Sprinkle on the ham and cheese and continue cooking until just set in the centre, or flash it under a hot grill if you like it more well done. Serve straight from the pan with the green part of the spring onion sprinkled on top, the chopped tomato and some wholemeal toast.
Nutrition Facts : Calories 206 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 1.21 milligram of sodium
BASIC OMELETTE RECIPE
Master the omelette with our simple recipe then add the filling of your choice - grated cheese, ham, fresh herbs, mushrooms and smoked salmon are favourites.
Provided by Miriam Nice
Categories Breakfast, Brunch, Lunch, Supper
Time 10m
Number Of Ingredients 3
Steps:
- Season the beaten eggs well with salt and pepper. Heat the oil and butter in a non-stick frying pan over a medium-low heat until the butter has melted and is foaming.
- Pour the eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.
- Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.
- At this point you can fill the omelette with whatever you like - some grated cheese, sliced ham, fresh herbs, sautéed mushrooms or smoked salmon all work well. Scatter the filling over the top of the omelette and fold gently in half with the spatula. Slide onto a plate to serve.
Nutrition Facts : Calories 277 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Protein 20 grams protein, Sodium 0.8 milligram of sodium
SKINNY OMELETTE
Make and share this Skinny Omelette recipe from Food.com.
Provided by dicentra
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Use a fork to beat the eggs and salt in a small bowl. Beat well, until the eggs are mostly uniform in color - they seem to run around the pan more evenly when there aren't huge patches of yolk vs. whites.
- In your largest non-stick skillet over medium heat pour the egg mixture and give it a good swirl so that they spread out thinly across the entire pan.
- Sprinkle the eggs with some of the chives and let them set, this happens quickly depending on the heat of your pan - 15 seconds to one minute.
- Run a spatula underneath the omelette and slide it out of the pan (flat) onto a countertop, large cutting board.
- Spread the pesto across the surface of the omelette (if you have a thick pesto, thin it a bit with water to make it easily spreadable), and then sprinkle with the cheese and salad greens.
- Starting with one end, roll the omelette away from you. Cut in half on a deep diagonal.
- Season with a bit more salt if needed and serve garnished with a few chopped chives.
Nutrition Facts : Calories 148.8, Fat 10, SaturatedFat 3.1, Cholesterol 423, Sodium 140.2, Carbohydrate 1, Fiber 0.1, Sugar 0.9, Protein 12.8
HUNGRY GIRL'S GINORMOUS OVEN-BAKED OMELETTE(3WW POINTS)
This is great!The only thing is it has a long cooking time, but she says that you can make it the night before then heat in the microwave in the morning. I was really pleased with this.Next time I might add some spinach and maybe some reduced fat feta instead of the parm. Or add some hot sauce in the egg mixture.I made mine in a deep pyrex pie plate. PER SERVING (1 huge piece, 1/4th of dish): 140 calories, 3g fat, 387mg sodium, 9g carbs, 1g fiber, 5g sugars, 18g protein -- POINTS® value 3*
Provided by punkyluv
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Into a deep, round casserole dish (about 9 inches wide) sprayed with nonstick spray, pour egg substitute and milk. Add shredded cheese, tomatoes, garlic powder, and black pepper. Mix well, and then set aside.
- Bring a large pan sprayed with nonstick spray (butter-flavored spray if you have it) to high heat. Stirring occasionally, cook peppers, onions, and mushrooms for 2 minutes (just long enough to brown the outsides). Add veggies to the casserole dish, and mix well.
- Place dish in the oven and cook for 30 minutes. Next, carefully remove the dish from the oven and evenly cover with parm-style topping. Return it to the oven, and cook for 20 - 25 minutes longer (until the top has puffed and is firm). Allow to cool slightly before cutting. Then, if you like, finish off with the optional ingredients (or any of your fave omelette toppers!).
- MAKES 4 SERVINGS.
Nutrition Facts : Calories 93.5, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.6, Sodium 255.9, Carbohydrate 9.4, Fiber 1.5, Sugar 6.7, Protein 14.4
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- In your largest non-stick skillet over medium heat (this is one of the few occasions I actually use non-stick) pour the egg mixture and give it a good swirl so that they spread out thinly across the entire pan. Alternately, you can use a crepe pan or crepe maker - this works beautifully as well. Sprinkle the eggs with some salt and some of the chives and let them set, this happens quickly depending on the heat of your pan - 15 seconds to one minute. Run a spatula underneath the omelette and slide it out of the pan (flat) onto a clean countertop, large cutting board or Silpat-lined cookie sheet. Do this with confidence (or practice).
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