10 STEP EASY CHEESY OMELET
Make and share this 10 Step Easy Cheesy Omelet recipe from Food.com.
Provided by dramaqueenxo98
Categories Breakfast
Time 4m
Yield 1 omelet, 1 serving(s)
Number Of Ingredients 5
Steps:
- Crack the eggs into a bowl.
- Add anything else you would like in the omelet.
- Add the splash of milk and whisk until yolks are broken.
- Put the bowl in the microwave for 1 minute.(or longer depending on your watts).
- Check on the bowl every 30 seconds.
- Peel the string cheese.
- Take out the bowl and put the omelet on a plate.
- Sprinkle on the cheese and put in the microwave for 30 seconds so cheese can melt.
- Take out plate and drizzle on ketchup, hot sauce, or salsa.
- ENJOY!
Nutrition Facts : Calories 176.4, Fat 10.1, SaturatedFat 3.1, Cholesterol 423, Sodium 309.3, Carbohydrate 8, Fiber 1.3, Sugar 6, Protein 13.5
CHEESY SPINACH OMELET SANDWICH
One large skillet is all you need to make this easy and cheesy omelet sandwich for four. Cut into quarters, then stuff into a warm baguette with sliced ham for a weeknight bistro dinner in less than 25 minutes.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350˚ F. Whisk the eggs in a large bowl with 1/2 teaspoon salt and a few grinds of pepper; whisk in the scallions. Set aside. Melt the butter in a large ovenproof nonstick skillet over medium heat. Add the spinach, season with salt and pepper and cook, tossing to wilt, about 1 minute. Add the eggs to the skillet and move the spinach evenly around with a wooden spoon. Cook until the edges are slightly set, about 1 minute.
- Transfer the skillet to the oven, along with the baguette pieces. Bake until the bread is toasted and the omelet is just cooked through but not browned, 4 to 6 minutes. Arrange the cheese slices over the omelet during the last minute of cooking to melt.
- Slide the omelet out of the skillet onto a cutting board. Spread the mayonnaise-mustard blend on one side of each baguette piece. Cut the omelet into 8 wedges. Fill each baguette piece with 2 omelet wedges and 2 slices of ham. Serve with radishes and olives.
Nutrition Facts : Calories 450, Fat 21 grams, SaturatedFat 10 grams, Cholesterol 322 milligrams, Sodium 1410 milligrams, Carbohydrate 35 grams, Fiber 2 grams, Protein 28 grams, Sugar 3 grams
LIGHT AND FLUFFY OMELETS
Steps:
- Place the eggs, heavy cream, salt and pepper in the blender and mix until very frothy, about 1 minute. Heat a saute pan over medium heat and, when hot, add the butter to the pan, swirling to coat. Pour the egg mixture into the pan. Using the rubber spatula, stir continuously and scrape down sides so as to evenly cook the mixture. Once the mixture resembles wet scrambled eggs, after about 30 seconds, use the rubber spatula to smooth the eggs so that they are an even depth throughout. Cook until almost set, about 10 seconds longer, and use the rubber spatula to fold the omelet in 1/2. Carefully slide the omelet out of the pan onto the plate.
- Serve immediately.
SAVORY OMELET FOR ONE RECIPE BY TASTY
Here's what you need: eggs, milk, salt, pepper, cayenne pepper, paprika, cheddar cheese blocks, gouda blocks, salami, garlic, onion, ketchup, olive oil, tortillas
Provided by Domenic Presta
Yield 1 serving
Number Of Ingredients 14
Steps:
- Set up a bowl on the counter, and crack two eggs into it. To this, add milk, salt, pepper, cayenne pepper, and paprika.
- Whisk the ingredients until they form a mixture.
- While whisking, warm a small pan on medium heat with 1 tbsp of either butter or olive oil.
- Once the pan is hot, pour the egg mixture into it.
- Cut cheeses and salami into 5 by 5 by 5-millimeter cubes: you should have around 17-20 of them total. The ratio from cheese to salami should be around 2:1.
- Add the garlic and onion into the pan.
- After the garlic and onion have cooked for a bit, add the cheese and salami into the pan.
- Continue to cook everything, until the egg is completely cooked, and the cheese is melted.
- Set up a tortilla on a plate, and place the cooked omelette onto it.
- If you'd like, squirt a little ketchup onto the omelette, but don't smother it.
- Place a second tortilla over the omelette. Cut into halves and serve.
- Enjoy!
CLASSIC CHEESE OMELET
For breakfast or for dinner, there's nothing like a simple cheese omelet. This American diner style-omelet recipe is quick and easy to make and very satisfying.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield 1 omelet
Number Of Ingredients 5
Steps:
- Using a fork, beat eggs with 1 teaspoon water until yolks and whites are completely combined and no streaks remain. The water helps incorporate them and steams while the omelet cooks, which puffs it up. Season with 1/8 teaspoon kosher salt and a few cracks of pepper.
- Heat butter in an 8-inch nonstick skillet over medium-high until foaming;swirl to coat. When foam subsides, pour eggs into center of skillet. Let stand 10 seconds. Stir eggs with a rubber spatula in a circular motion with one hand while shaking skillet with the other, about 15 seconds. Reduce heat to medium. Working your way around skillet, gather outer set eggs toward center, then tip skillet so runny eggs move to outside edges, about 1 minute. Lightly spread any remaining runny eggs evenly over top and cook until creamy but no longer wet.
- Sprinkle cheddar onto far side of omelet. Remove from heat. Tip pan away from you; gently slide spatula under near side of omelet and fold up and over cheese. Slide onto a warm plate. Top with chopped chives and serve, with sliced tomato sprinkled with salt and buttered toast, if desired.
FLUFFY, CREAMY, NO-FAIL OMELET
Make and share this Fluffy, Creamy, No-Fail Omelet recipe from Food.com.
Provided by GeeWhiz
Categories Breakfast
Time 15m
Yield 1 omelet, 2 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl whisk cream cheese (try the flavored ones!), eggs and water until well blended; stir in the shredded cheese and onions (or try other veggies).
- Melt butter in a nonstick skillet on medium. Pour in omelet mixture.
- Cook 3 to 4 minutes or until set: Lift the edges with a spatula and tilt the pan to allow uncooked portions to flow underneath to cook.
- It's done when firm but still slightly moist on the top - use your spatula and tip the pan to fold the omelet in half (the top will finish cooking once folded).
- Slide onto a plate and cut in half to serve.
Nutrition Facts : Calories 309.7, Fat 25.1, SaturatedFat 12.7, Cholesterol 468.1, Sodium 372.4, Carbohydrate 2.9, Fiber 0.1, Sugar 0.9, Protein 17.5
SMOOTH AND CHEESY OMELET
This yummy omelet disappears quickly so be prepared to make lots to keep up with how quickly it vanishes from the serving plate.
Provided by dakota kelly
Categories Omelets
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Heat olive oil in a skillet over medium heat. Add mushrooms and peppers; saute until soft. Sprinkle with basil and remove from pan.
- Pour eggs into pan and return to heat. Cook eggs until semi-solid, then flip. Place mushroom mixture and cheese on top of omelet. Season with pepper and fold in half. Cook until firm. Serve warm.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 3.9 g, Cholesterol 376.2 mg, Fat 18.2 g, Fiber 1 g, Protein 17 g, SaturatedFat 4.9 g, Sodium 351.7 mg, Sugar 1.7 g
SMOOTH AND CHEESY OMELET
This yummy omelet disappears quickly so be prepared to make lots to keep up with how quickly it vanishes from the serving plate.
Provided by dakota kelly
Categories Omelets
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Heat olive oil in a skillet over medium heat. Add mushrooms and peppers; saute until soft. Sprinkle with basil and remove from pan.
- Pour eggs into pan and return to heat. Cook eggs until semi-solid, then flip. Place mushroom mixture and cheese on top of omelet. Season with pepper and fold in half. Cook until firm. Serve warm.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 3.9 g, Cholesterol 376.2 mg, Fat 18.2 g, Fiber 1 g, Protein 17 g, SaturatedFat 4.9 g, Sodium 351.7 mg, Sugar 1.7 g
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