Souffléed Omelet With Goat Cheese Asparagus And Ham Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

JAPANESE-STYLE OMELET WITH HAM AND CHEESE



Japanese-Style Omelet with Ham and Cheese image

Inspired by tamagoyaki, a sweet yet savory Japanese rolled omelet, this version omits the hint of sugar but is rolled in the typical fashion. Tamagoyaki doesn't usually feature add-ins, but as with any omelet, this style can be filled with a wide range of ingredients, including the ham and cheese used here.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 7

3 large eggs
1 tablespoon milk
Kosher salt
1 thin slice ham, finely chopped
1/4 cup shredded Gruyere or Cheddar
About 1 tablespoon vegetable oil
2 teaspoons finely chopped fresh chives

Steps:

  • Beat the eggs with the milk and 1/4 teaspoon salt in a small bowl. Stir the ham and cheese together in another small bowl.
  • Heat a Japanese rectangular omelet pan over medium heat until hot. Brush with little bit of oil. Add just enough of the egg mixture to coat the bottom of the pan when tilted. Let the egg cook until just set on the bottom, then use chopsticks or a rubber spatula to roll the sheet of egg into a log shape and push it to the far end of the pan. Brush the pan with more oil and again add just enough egg to coat the bottom when tilted, this time lifting up the rolled egg so that the raw egg flows underneath it. (If the egg is browning or setting too quickly, control the heat by lifting the pan off the burner for a moment.) When the underside is just set, roll the log towards the handle of the pan, then push the log back to the far end. Repeat; when you have made 3 layers, make another layer in the same manner and add half the ham and cheese. Make another layer, using the rest of the ham and cheese. Finish making the omelet in the same manner with the remaining egg.
  • Turn the omelet out onto a plate, sprinkle with chives and serve.

SOUFFLéED OMELET WITH GOAT CHEESE, ASPARAGUS, & HAM RECIPE - (4.7/5)



Souffléed Omelet with Goat Cheese, Asparagus, & Ham Recipe - (4.7/5) image

Provided by á-175897

Number Of Ingredients 8

4 asparagus spears
1/2 tablespoon unsalted butter
5 large eggs, separated, room temperature
2 tablespoons all-purpose flour
coarse salt and freshly ground pepper
2 1/2 tablespoons soft goat cheese
2 1/2 tablespoons thinly sliced fresh mint
4 paper-thin slices Serrano ham (about 1-ounce)

Steps:

  • Preheat oven to 375°F. Prepare an ice-water bath; set aside. Bring a wide medium saucepan of water to a boil. Add the asparagus, and cook until bright green and just tender, 2 to 3 minutes. Plunge asparagus into ice-water bath to stop the cooking; let cool completely. Drain; halve lengthwise, and set aside. Melt butter in a 12-inch ovenproof nonstick skillet over medium heat. Remove skillet from heat; set aside. Whisk together egg yolks, flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until pale and thick; set aside. Put egg whites and a pinch of salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Fold whites into yolk mixture. Using a large rubber spatula, spread mixture evenly into reserved skillet. Bake until omelet is almost set but still soft, about 6 minutes. Sprinkle goat cheese and mint over half the omelet. Top with asparagus and a layer of ham. Fold plain half over filled half. Bake until cheese has melted and omelet is cooked through, about 3 minutes. Cut into 4 wedges, and serve.

VEGGIE OMELET WITH GOAT CHEESE



Veggie Omelet with Goat Cheese image

My family eats a lot of vegetables so I'll set some aside at dinner to use in an omelet the next day. This cuts prep time in half! I like the versatility of this recipe because it can be made with whatever veggies and cheeses you have. -Lynne Keast, Monte Sereno, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 2 servings.

Number Of Ingredients 13

4 large eggs
1/4 cup whole milk
1/4 teaspoon salt
1/8 teaspoon pepper
4 teaspoons olive oil, divided
1 cup thinly sliced zucchini
4 small fresh mushrooms, chopped
1/4 cup finely chopped green pepper
1 cup fresh baby spinach
2 green onions, thinly sliced
2 garlic cloves, thinly sliced
1/4 cup crumbled goat cheese
Additional thinly sliced green onions

Steps:

  • In a small bowl, whisk eggs, milk, salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add zucchini, mushrooms and green pepper; cook and stir 3-5 minutes or until tender., Add spinach, green onions and garlic; cook and stir 1-2 minutes longer or until spinach is wilted and garlic is tender. Transfer vegetable mixture to a small bowl. In same pan, heat remaining oil. Pour in egg mixture. Mixture should set immediately at edge., As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetable mixture on one side; sprinkle with cheese. Fold omelet in half; cut in half and slide onto plates. Sprinkle with additional green onions.

Nutrition Facts : Calories 316 calories, Fat 23g fat (7g saturated fat), Cholesterol 393mg cholesterol, Sodium 539mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.

ASPARAGUS OMELET



Asparagus Omelet image

This may sound weird but when mixed together it's awesome. Also it's very low-carb and filling.

Provided by Susan Springstead

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 25m

Yield 2

Number Of Ingredients 9

3 tablespoons olive oil, or as needed
¼ cup chopped onion
¼ cup chopped green pepper
1 pound ham steak, cut into small pieces
1 teaspoon garlic salt
5 large eggs
4 asparagus spears, chopped
2 tablespoons milk
2 slices Provolone cheese

Steps:

  • Heat olive oil in a pan over medium heat; add onion and green pepper. Cook and stir until onion is slightly brown, about 5 minutes. Stir in ham and garlic salt.
  • Beat eggs, asparagus, and milk together with a whisk or a fork in a bowl; pour over ham mixture. Add whole Provolone cheese slices or break them into pieces. Cook until eggs begin to set, about 3 minutes. Gently fold the omelet in half; cook until cheese melts, about 2 minutes.

Nutrition Facts : Calories 739.3 calories, Carbohydrate 6.4 g, Cholesterol 531.9 mg, Fat 48.8 g, Fiber 1.3 g, Protein 67.1 g, SaturatedFat 14.5 g, Sodium 4191.4 mg, Sugar 3.6 g

SUN-DRIED TOMATO AND GOAT CHEESE OMELET



Sun-Dried Tomato and Goat Cheese Omelet image

Sometimes the filling for my omelet is determined by something I find in my pantry. I don't recall what led me to buy the jar of sun-dried tomatoes that went into this one, but they were very much at home in an omelet.

Provided by Martha Rose Shulman

Categories     breakfast, for one, lunch, main course

Time 15m

Yield 1 serving.

Number Of Ingredients 8

2 eggs
1 tablespoon low-fat milk
Salt and freshly ground pepper
1 small garlic clove
2 teaspoons extra virgin olive oil
2 tablespoons chopped oil-packed sun dried tomatoes
1/2 ounce crumbled goat cheese (about 2 tablespoons)
A few leaves of fresh basil, cut in thin strips

Steps:

  • Break the eggs into a bowl and beat with a fork or a whisk until they are frothy. Whisk in the milk, salt, pepper and garlic.
  • Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
  • As soon as the eggs are set on the bottom, sprinkle the sun-dried tomatoes, cheese and basil over the middle of the egg "pancake," then jerk the pan quickly away from you then back toward you so that the omelet folds over onto itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate, and serve.

Nutrition Facts : @context http, Calories 302, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 24 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 8 grams, Sodium 348 milligrams, Sugar 1 gram, TransFat 0 grams

CHEESE & HAM SOUFFLéD OMELETTE



Cheese & ham souffléd omelette image

This fluffy and filling meal for one uses up leftover ham or gammon and makes a great brunch served with baked beans

Provided by Silvana Franco

Categories     Lunch, Main course

Time 20m

Number Of Ingredients 6

50g grated gruyère or cheddar
2 slices roughly torn ham or gammon
2 eggs , whites and yolks separated
1 tsp Dijon mustard
1 tbsp chopped fresh dill or basil
splash olive oil

Steps:

  • Mix most of the cheese with the ham or gammon, egg yolks, mustard, herbs and some seasoning. Whisk egg whites until stiff. Using a rubber spatula, gently fold the whites into the yolk mixture until evenly mixed.
  • Heat a splash of olive oil in a small non-stick frying pan. Pour mixture into the pan and cook for 4 mins until the underside is set and browned. Sprinkle over the remaining cheese and grill for 2 mins until cheese is bubbling and golden.

Nutrition Facts : Calories 507 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 39 grams protein, Sodium 3.48 milligram of sodium

SOUFFLéED OMELET WITH GOAT CHEESE, ASPARAGUS, AND HAM



Souffléed Omelet with Goat Cheese, Asparagus, and Ham image

Categories     Cheese     Bake     Goat Cheese     Ham     Asparagus     Boil

Yield serves 4

Number Of Ingredients 8

4 asparagus spears
1/2 tablespoon unsalted butter
5 large eggs, separated, room temperature
2 tablespoons all-purpose flour
Coarse salt and freshly ground pepper
2 1/2 tablespoons soft goat cheese
2 1/2 tablespoons thinly sliced fresh mint
4 paper-thin slices serrano ham (about 1 ounce)

Steps:

  • Preheat the oven to 375°F. Prepare an ice-water bath. Bring a wide medium saucepan of water to a boil. Add the asparagus; cook until bright green and just tender, 2 to 3 minutes. Plunge asparagus into the ice bath to stop the cooking; cool completely. Drain; halve lengthwise. Set aside.
  • Melt butter in a 12-inch ovenproof nonstick skillet over medium heat. Remove skillet from heat; set aside. Whisk together egg yolks, flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until pale and thick; set aside.
  • Put egg whites and a pinch of salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Fold whites into yolk mixture. Using a large rubber spatula, spread mixture evenly into reserved skillet. Bake until omelet is almost set but still soft, about 6 minutes.
  • Sprinkle goat cheese and mint over half the omelet. Top with asparagus and a layer of ham. Fold plain half over filled half. Bake until cheese has melted and omelet is cooked through, about 3 minutes. Cut into 4 wedges, and serve.

GOAT CHEESE OMELET WITH MIXED HERBS, LYONNAISE POTATOES, GLAZED HAM AND TEXAS TOAST



Goat Cheese Omelet with Mixed Herbs, Lyonnaise Potatoes, Glazed Ham and Texas Toast image

Provided by Carla Hall

Categories     main-dish

Time 30m

Yield 1 omelet

Number Of Ingredients 20

3 large eggs
1 tablespoon heavy cream
1 tablespoon minced mixed fresh herbs, such as chives, thyme leaves, flat-leaf parsley leaves and tarragon leaves
1 tablespoon unsalted butter
Pinch kosher salt
2 tablespoons crumbled goat cheese or feta or shredded Cheddar or Gruyère
Lyonnaise Potatoes, recipe follows
Ham and Toast, recipe follows
1 teaspoon sweet paprika
1/4 teaspoon cayenne
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 medium red potatoes (about 1 1/2 pounds), cut into 1/2-inch slices
1 medium onion, halved and thinly sliced
1/4 cup maple syrup
1 to 2 tablespoons apple cider vinegar
Vegetable oil, for cooking
1 ham steak, halved lengthwise
2 slices Texas toast
Unsalted butter, for the toast

Steps:

  • In a 4-cup liquid measuring cup or large bowl with a spout, gently whisk the eggs with the heavy cream until blended. Whisk in the herbs.
  • Heat an 8-inch nonstick skillet over medium-low heat. Add the butter to the pan and swirl to coat the bottom and sides. Stir the egg mixture again, then pour into the pan. Immediately start stirring with a rubber spatula and scraping around the edges of the pan without stopping. Add the salt. As soon as the eggs are just scrambled but still quite wet, spread the eggs in an even layer on the bottom of the pan. Add the cheese in a line down the eggs, perpendicular to the pan handle. Tilt the pan at a 45-degree angle to your serving plate and start nudging the edge of the egg closest to you to roll the top third of the egg over the filling in the center. Keep nudging to roll again into a three-fold omelet. The final roll should flip the omelet out of the pan and onto your plate.
  • Mix the paprika, cayenne and 1 teaspoon salt together in a small bowl. Heat the oil in a large skillet over medium heat. Add the potatoes and a pinch of salt; cook, tossing about every 5 minutes, until evenly golden brown, about 15 minutes total. Add the onions and cook, stirring occasionally, until the onions are golden brown and tender, 5 to 7 minutes. Stir in the paprika mixture and season with salt and pepper to taste.
  • Combine the maple syrup and apple cider vinegar in a small bowl. Preheat a flat top grill or cast-iron pan over medium-high heat and brush with oil. Sear the ham until golden, flipping halfway through, 2 minutes per side. Glaze the ham with the maple syrup mixture with a heatproof brush and cook 1 minute longer.
  • Add the toast to the flat top and toast 1 to 2 minutes per side. Spread with butter and cut in half diagonally.

ASPARAGUS, GRUYèRE, AND TARRAGON SOUFFLEED OMELET



Asparagus, Gruyère, and Tarragon Souffleed Omelet image

Categories     Mixer     Cheese     Egg     Onion     Brunch     Bake     Vegetarian     Asparagus     Tarragon     Simmer     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 8

1/2 pound asparagus, trimmed
1 medium red onion, sliced thin
1 1/2 tablespoons unsalted butter
a pinch of sugar
2/3 cup coarsely grated Gruyère
1 tablespoon minced fresh tarragon leaves, or to taste
4 large eggs, separated
2 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 375°F. In a 10-inch non-stick skillet simmer the asparagus in water to cover for 3 to 5 minutes, or until it is just tender. Drain the asparagus, rinse it under cold water, and pat it dry with paper towels. Cut the asparagus crosswise into 1/4-inch pieces and transfer the pieces to a bowl. In the skillet cook the onion with salt and pepper to taste in 1 tablespoon of the butter over moderate heat, stirring frequently, for 5 minutes. Add the sugar, cook the mixture, stirring, for 3 to 5 minutes, or until the onion is golden, and transfer the mixture to the bowl. Stir in the Gruyère, the tarragon, and salt and pepper to taste.
  • In the skillet, cleaned, heat the remaining 1/2 tablespoon butter over moderate heat until it is melted, tilt the skillet to coat it, and remove it from the heat. In a bowl whisk the egg yolks with the flour and salt and pepper to taste until the mixture is thick and lemon-colored. In another bowl with an electric mixer beat the egg whites with a pinch of salt until they just hold stiff peaks, fold them into the yolk mixture gently but thoroughly, and pour the egg mixture into the skillet, spreading it evenly. (If the skillet handle is plastic, wrap it in a double thickness of foil.) Bake the omelet in the middle of the oven for 7 minutes, or until it is puffed and almost cooked through, spoon the filling down the middle of it, and with a spatula fold the omelet in half to enclose the filling. Bake the omelet in the middle of the oven for 1 minute more, or until the cheese is melted and the omelet is cooked through.

ASPARAGUS OMELETS WITH GOAT CHEESE - HEALTHY, SOUTH BEACH DIET,



Asparagus Omelets With Goat Cheese - Healthy, South Beach Diet, image

Make and share this Asparagus Omelets With Goat Cheese - Healthy, South Beach Diet, recipe from Food.com.

Provided by GoldsmithLissa

Categories     Breakfast

Time 17m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup liquid egg substitute
4 eggs
1/4 cup nonfat milk
2 tablespoons chopped scallions
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped parsley
1/2 teaspoon ground black pepper
sea salt
1/2 lb asparagus, trimmed and cut into 1-inch pieces
1/4 cup water
4 tablespoons crumbed reduced-fat goat cheese
chives, for garnish

Steps:

  • In medium bow, whisk together the eggs and milk. Stir in scallions, thyme, parsley, pepper and salt.
  • Place asparagus and water in large microwaveable bowl. Cover with vented plastic wrap and microwave on high power for 4 minutes, or until crisp-tender. Stop and stire after 2 minutes. Drain, pat dry, and add to egg mixture.
  • Heat medium nonstick skillet coated wtih cooking spray over medium heat. Pour one-quarter of egg mixture into skillet, allowing it to cover the bottom of the pan. Cook for 2-3 minutes, or until bottom just begins to set. Sprinkle with 1 tsp of cheese. Add one-quarter of asparagus pieces. Cook for 5 minutes, or until eggs are almost set.
  • Using a large spatula, fold the omelet in half. Cook for 3 minutes or until omelet is golden and cheese is melted. Turn onto a plate and keep warm.
  • Coat skillet with cooking spray and repeat process with remaining ingredients to make 3 more omelets. Garnish with chives.

Nutrition Facts : Calories 147.6, Fat 7.2, SaturatedFat 2, Cholesterol 212.4, Sodium 199, Carbohydrate 4.7, Fiber 1.5, Sugar 2.4, Protein 15.9

ASPARAGUS AND GOAT CHEESE SOUFFLEED OMELET



Asparagus and Goat Cheese Souffleed Omelet image

Here is an adopted recipe I can't wait to try! When I have the time and asparagus is in season, I love this easy, elegant omelet for breakfast on Sunday's.

Provided by TishT

Categories     Breakfast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8

1/2 lb asparagus, trimmed
kosher salt
3 ounces fresh goat cheese, crumbled (about 1/3 cup)
2 teaspoons rinsed dried and finely chopped fresh tarragon or 2 teaspoons dill
fresh ground black pepper
1 tablespoon unsalted butter or 1 tablespoon vegetable oil
5 large eggs, separated
2 tablespoons flour

Steps:

  • Preheat oven to 375 degrees.
  • Blanch asparagus in skillet filled with boiling salted water for about 2 minutes or until crisp-tender. Drain, pat dry, and cut crosswise into 1/4-inch pieces.
  • Transfer to bowl and toss with goat cheese, tarragon, and salt and pepper to taste.
  • Melt butter in 10-inch nonstick skillet with heatproof handle; tilt pan to coat bottom with butter, then remove from heat.
  • Whisk egg yolks with the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper until mixture is fluffy, about 3 minutes.
  • Beat egg whites with electric mixer until they hold soft peaks; fold into yolk mixture gently but thoroughly, and pour egg mixture into skillet, spreading it evenly.
  • Bake omelet in center of oven for 10 minutes, or until it is puffed and almost cooked through.
  • Spoon asparagus and cheese filling down the center, and with a spatula fold omelet in half to enclose filling.
  • Bake omelet in center of oven 2 minutes more, or until cheese is melted and omelet is cooked through.

Nutrition Facts : Calories 448.2, Fat 31.3, SaturatedFat 16.4, Cholesterol 577.6, Sodium 411.9, Carbohydrate 13.6, Fiber 2.6, Sugar 3.5, Protein 28.9

GOAT CHEESE & HAM OMELET



Goat Cheese & Ham Omelet image

As a busy working mom, my breakfast needs to require minimal prep. I often combine the egg mixture beforehand and refrigerate it overnight. Then all I have to do in the morning is heat up my skillet. My favorite part is the goat cheese filling, which gets nice and creamy from the heat of the omelet. -Lynne Dieterle, Rochester Hills, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 1 serving.

Number Of Ingredients 8

4 large egg whites
2 teaspoons water
1/8 teaspoon pepper
1 slice deli ham, finely chopped
2 tablespoons finely chopped green pepper
2 tablespoons finely chopped onion
2 tablespoons crumbled goat cheese
Minced fresh parsley, optional

Steps:

  • In a small bowl, whisk egg whites, water and pepper until blended; stir in ham, green pepper and onion. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Pour in egg white mixture. Mixture should set immediately at edges. As egg whites set, push cooked portions toward the center, letting uncooked egg flow underneath., When no liquid egg remains, sprinkle goat cheese on 1 side. Fold omelet in half; slide onto a plate. If desired, sprinkle with parsley.

Nutrition Facts : Calories 143 calories, Fat 4g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 489mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

GREEK OMELET WITH ASPARAGUS AND FETA CHEESE



Greek Omelet with Asparagus and Feta Cheese image

This omelet is filled with a mixture of cherry tomatoes, spinach, bell pepper, and asparagus. Feta cheese gives it that distinctive Greek flavor that pairs perfectly with the veggies.

Provided by Valerie Brunmeier

Categories     Breakfast and Brunch     Eggs     Omelet Recipes

Time 30m

Yield 4

Number Of Ingredients 14

2 tablespoons olive oil
6 spears fresh asparagus, trimmed and chopped
½ red bell pepper, chopped
½ cup cherry tomatoes, halved
½ cup chopped fresh spinach
½ teaspoon minced garlic
½ teaspoon dried oregano
½ teaspoon dried basil
salt to taste
2 tablespoons butter
6 large eggs
¼ cup whole milk
½ cup crumbled feta cheese
¼ cup shredded Cheddar cheese

Steps:

  • Heat olive oil in a large skillet over medium heat; cook and stir asparagus and red bell pepper until the vegetables start to soften, about 3 minutes. Stir in cherry tomatoes, spinach, garlic, oregano, basil, and salt and continue cooking until tomatoes are soft and spinach has cooked down, another 3 to 5 minutes. Remove from heat and transfer vegetables to a plate.
  • Melt butter in clean skillet over medium heat. Whisk eggs and milk in a bowl and pour into hot butter, swirling skillet to cover entire bottom with egg mixture. Pull up an edge of the omelet with a spatula and tilt pan to allow unset egg to run underneath and cook; continue around pan, lifting omelet edge and tilting pan, until all the egg mixture is set. Sprinkle omelet with salt.
  • Spoon cooked asparagus mixture onto one side of the omelet and sprinkle with feta and Cheddar cheeses. Gently fold half the omelet over the vegetables and cheese and press edges lightly to seal in the filling. Cook until filling is hot and Cheddar cheese has melted, 1 to 2 more minutes. Cut in slices to serve.

Nutrition Facts : Calories 321.1 calories, Carbohydrate 5.3 g, Cholesterol 319.9 mg, Fat 27 g, Fiber 1.3 g, Protein 15.5 g, SaturatedFat 11.5 g, Sodium 451.8 mg, Sugar 3.1 g

More about "souffléed omelet with goat cheese asparagus and ham recipes"

GOAT CHEESE & FRESH HERB OMELET RECIPE | EATINGWELL
goat-cheese-fresh-herb-omelet-recipe-eatingwell image
Directions. Step 1. Whisk eggs, milk (or water), pepper and salt in a medium bowl. Combine goat cheese, parsley and chives in a small bowl. Advertisement. Step 2. Heat oil in a medium nonstick skillet over medium-low heat. Add the eggs and let the …
From eatingwell.com


ASPARAGUS OMELET WITH CHEESE RECIPE | EATINGWELL
asparagus-omelet-with-cheese-recipe-eatingwell image
Variation: Salmon-Dill Omelet: Prepare omelet as directed, except omit the asparagus, cheese, parsley, and red sweet pepper. Fill omelet with 3/4 ounce smoked salmon (lox-style) and 2 teaspoons finely chopped red onion. Top with 1 tablespoon plain nonfat …
From eatingwell.com


OMELET WITH MUSHROOMS AND GOAT CHEESE - RULED ME
omelet-with-mushrooms-and-goat-cheese-ruled-me image
1. Warm up the olive oil in a frying pan. Toss the mushrooms in and fry until soft, about 4 minutes. 2. While the mushrooms are cooking, whisk eggs with the heavy cream and some Spike seasoning. 3. Take the mushrooms out of the pan. Pour the egg mixture …
From ruled.me


HAM AND CHEESE OMELET RECIPE | LEITE'S CULINARIA
ham-and-cheese-omelet-recipe-leites-culinaria image
2015-04-04 Crack the eggs into a bowl and beat them really well, then add the milk, parsley and mustard powder, season with salt and pepper, and mix well. Throw in the ham and Cheddar. Heat the butter in an ovenproof skillet over fairly high heat until …
From leitesculinaria.com


ASPARAGUS, HAM AND FONTINA CHEESE OMELET RECIPE
asparagus-ham-and-fontina-cheese-omelet image
Ingredients. 3 large eggs (free range if possible - the better the eggs, the better the omelet) salt and pepper. 25g butter. 25g Fontina cheese, or Swiss gruyere or emmental
From goodfood.com.au


HAM ASPARAGUS AND FONTINA OMELET - SAFEWAY
ham-asparagus-and-fontina-omelet-safeway image
Remove pan from heat. Sprinkle eggs all over with ham, asparagus, and cheese. Transfer pan to oven. Step 10 Broil omelet about 4 inches from heat until top is set and cheese bubbles slightly, 2-4 minutes (watch closely). Step 11 Remove pan from …
From safeway.ca


ROLLED OMELET WITH GOAT CHEESE RECIPE – OMELET RECIPE — …
Mix well. Heat peanut oil in a large skillet and pour the beaten eggs in. Cook until the omelet is set by turning halfway through cooking. Slide the omelette onto a plate and garnish with the preparation of goat cheese. Tightly roll the omelet and cut it into thick slices. Place omelet slices in a dish and serve immediately with a roquette salad.
From eatwell101.com


SOUFFLéED HERB AND GOAT'S CHEESE OMELETTE RECIPE | EAT YOUR BOOKS
Souffléed herb and goat's cheese omelette from Diana Henry at The Sunday Telegraph by Diana Henry Bookshelf ... If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine. Cancel. Cancel. Learn. Support Page;
From eatyourbooks.com


SOUFFLé OMELETTE WITH HAM AND CHEESE - BIGOVEN.COM
Cover the top and cook the omelette on a low heat for 15-17 minutes until almost set. 3. Sprinkle half the herbs over the 2 Omelettes, along with the ham and cheese and cook another 2-3 mins. Fold the Omelette in half in the pans and turn them out onto warm plates. Sprinkle with the rest of the herbs and a little sea salt and serve with lemon ...
From bigoven.com


HAM ASPARAGUS AND GOAT CHEESE FRITTATA - THE SUBURBAN SOAPBOX
2013-04-02 1 cup diced ham. 4 ounces goat cheese, crumbled. 6 large eggs. 1/2 cup milk (I used 1% but you can use whatever you’d like) salt and pepper. Preheat the oven to 350 degrees. Heat the olive oil in a 6-inch saute pan over med-high heat. Add the asparagus and ham and cook until the asparagus turns bright green stirring occasionally.
From thesuburbansoapbox.com


OPEN OMELET WITH HAM AND CHEESE - RECIPE - DIET DOCTOR
Whisk until smooth. Melt the butter in a frying pan over medium heat. Add the whisked eggs to the pan. Use a spatula to swirl the eggs around for a minute to get the runny eggs to the bottom of the pan. Ensure there are no holes in the omelet and let it sit for another minute. Scatter the herbs, meat, and cheese over the omelet and cover it ...
From dietdoctor.com


SOUFFLéED HERB AND GOAT'S CHEESE OMELETTE RECIPE - THE TELEGRAPH
2012-04-08 3 large eggs leaves from 1 sprig tarragon, chopped ½ tbsp flat-leaf parsley, finely chopped ½ tbsp chives, finely chopped 15g (½oz) unsalted butter
From telegraph.co.uk


FRESH GOAT CHEESE OMELET | RICARDO
Preparation. In a bowl, combine the eggs with the chives. Season with salt and pepper. In a very hot 8-inch (20-cm) non-stick skillet, melt the butter. Pour the egg mixture into the skillet. Cook over medium heat, breaking the bottom of the omelet with a spatula to facilitate cooking.
From ricardocuisine.com


OMELETTE WITH ASPARAGUS, PRAGUE HAM AND CHEESE
2021-09-30 Place on it a non-stick frying pan greased with butter. Next up, pour a quarter of the egg mixture and lay cheese strips, Prague ham slices. and 3 asparagus on one half of the omelette. At this point, fold the omelette into a pocket, cook for a couple of minutes and serve piping hot. Foodie Friday Omelette recipe Whirlpool.
From wrenkitchens.com


OMELET RECIPES | MARTHA STEWART
This American diner style-omelet recipe is quick and easy to make and very satisfying. omelet-howto-227-mld110179.jpg. The French Omelet ... Souffleed Omelet with Goat Cheese, Asparagus, and Ham ... Aharmonious medley of fillings -- thin slices of serrano ham, goat cheese, asparagusspears, and chopped mint -- is folded into a fluffy baked ...
From marthastewart.com


ASPARAGUS GOAT CHEESE OMELETTES | CANADIAN LIVING
2010-04-19 Filling: Snap off woody ends of asparagus. In large skillet, heat oil over medium heat; cook asparagus and green onions, stirring occasionally, until tender, about 3 minutes. Stir in tarragon; cook for 1 minute. Transfer to bowl. In separate bowl, whisk together eggs, salt, pepper and. 2 tbsp (25 mL) water just until blended but not frothy.
From canadianliving.com


ASPARAGUS & GOAT CHEESE OMELETTE - STRONGFITNESSMAG.COM
2015-05-04 1 Tbsp low-fat, soft goat cheese. 1 Tbsp green onion, thinly sliced. Fresh ground pepper to taste. 1. Add butter to a non-stick frying pan over medium heat and swirl the pan around, allowing it to melt and coat the pan. 2. Toss in asparagus, turning frequently, and cook for about 3 minutes. Transfer asparagus to a plate and return pan to the stove.
From strongfitnessmag.com


SOUFFLEED OMELET | FOOD & COOKING | HELENAIR.COM
Preheat the oven to 375 F. Blanch the asparagus in a skillet filled with boiling salted water for about 2 minutes or until it is crisp-tender. Drain, pat dry, and cut crosswise into ¼-inch pieces.
From helenair.com


HAM AND CHEESE OMELETTE | RICARDO
Preparation. In a bowl, whisk the eggs. Season with salt and pepper. In a 9-inch (23 cm) non-stick skillet over medium heat, melt the butter. Pour the eggs into the skillet. Cook for 2 to 3 minutes, breaking up the egg that has cooked and allowing the raw egg to run underneath. When the edges are almost cooked and the centre is still slightly ...
From ricardocuisine.com


ASPARAGUS AND GOAT CHEESE SOUFFLéED OMELET RECIPE | EAT YOUR BOOKS
It’s one of over 1 million recipes indexed on Eat Your Books. If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf. If there’s no link, it does mean you have to own the book or …
From eatyourbooks.com


GOAT CHEESE & HAM OMELET RECIPE: HOW TO MAKE IT
As a busy working mom, my breakfast needs to require minimal prep. I often combine the egg mixture beforehand and refrigerate it overnight. Then all I have to do in the morning is heat up my skillet. My favorite part is the goat cheese filling, which gets nice and creamy from the heat of the omelet. —Lynne Dieterle, Rochester Hills, Michigan
From stage.tasteofhome.com


QUICK COOKING: ASPARAGUS AND GOAT CHEESE SOUFFLEED …
2005-12-07 The book, “Sara's Secrets for Weeknight Meals” (Broadway, 2005, $29.95), offers a choice of about 200 quick and easy recipes, many shown in glossy color photos.
From fosters.com


VEGGIE AND HAM STUFFED OMELET RECIPE - BEST OMELET RECIPE
2020-05-17 Add the asparagus and mushroom mixture to one half of the setting eggs. Add the diced fresh tomato, ham and feta cheese on top of the veggies.
From parade.com


DINER-STYLE ASPARAGUS, BACON, AND GRUYèRE OMELETTE FOR TWO RECIPE
2019-03-27 Combine the eggs, salt, pepper, and herbs in a medium bowl and whisk until homogeneous and frothy, about 1 minute. Allow to rest at room temperature for 10 to 15 minutes. The eggs should darken in color significantly. Meanwhile, cook bacon in a 10-inch nonstick skillet over medium heat, stirring until crisp and browned, about 5 minutes. Add ...
From seriouseats.com


BAKED HAM AND CHEESE OMELET - THE SEASONED MOM
2022-02-28 Sprinkle ham, cheese, and onion into the uncooked egg mixture; stir to combine. Pour the egg mixture into a greased 8-inch square dish. Bake the omelet in a 350°F oven for 40-45 minutes, or until the eggs are set and a knife inserted in the center comes out clean. Slice into squares, transfer to a serving plate, and garnish with fresh herbs.
From theseasonedmom.com


SOUFFLEED OMELET WITH GOAT CHEESE, ASPARAGUS, AND HAM
Souffleed Omelet with Goat Cheese, Asparagus, and Ham recipe: Try this Souffleed Omelet with Goat Cheese, Asparagus, and Ham recipe, or contribute your own.
From bigoven.com


GOAT CHEESE OMELETTE – A COUPLE COOKS
2022-03-27 Instructions. In a small bowl, crack the eggs. Whisk vigorously together with the kosher salt, pepper and water until frothy and all egg whites are incorporated. Heat the olive oil in a small 8-inch non-stick skillet over medium heat. When the olive oil is shimmering, add the eggs and cook for 2 …
From acouplecooks.com


HERB AND GOAT CHEESE OMELET RECIPE | MYRECIPES
Combine eggs and 1 tablespoon water in a bowl, stirring with a whisk. Stir in 1/8 teaspoon pepper and 1/8 teaspoon salt. Combine parsley, tarragon, and goat cheese in a small bowl. Heat 1 teaspoon olive oil in an 8-inch nonstick skillet over medium heat. Add remaining 1/8 teaspoon pepper, zucchini, bell pepper, and dash of salt to pan; cook for ...
From myrecipes.com


ASPARAGUS AND GOAT CHEESE SAUFFLEED OMELET - FOOD …
2011-03-01 Step 1. Preheat the oven to 375F. Blanch the asparagus in a skillet filled with boiling salted water for about 2 minutes or until it is crisp-tender. Drain, pat dry, and cut crosswise into 1/4″ pieces. Transfer to a bowl and toss with the goat cheese, tarragon, and salt and pepper to taste. Step 2.
From foodnetwork.ca


ASPARAGUS AND GRUYERE OMELET - BRUNCH RECIPES - GOOD …
2008-03-21 In 2-quart saucepan, heat olive oil on medium. Add asparagus and 2 tablespoons water. Cook 5 minutes or until tender-crisp; remove from heat. Shred Gruyère cheese.
From goodhousekeeping.com


HERB & GOAT CHEESE OMELETTE WITH ASPARAGUS - BURNBRAE FARMS
When egg is almost set sprinkle half the goat cheese over one side of the omelette and top with half the asparagus and roasted red pepper. Cook for 1 minute or until bottom is golden and top is no longer …
From burnbraefarms.com


OMELETTE SOUFFLé - WITH ASPARAGUS AND GOAT CHEESE - RUNNING TO …
2022-04-28 Once hot, lay the asparagus and green onions in the pan all facing the same direction and let cook for 1 minute. Pour the egg mixture on top and cook until puffed and golden on the bottom, about 5-7 minutes. If using, crumble the remaining 1 ounce of goat cheese on top and then carefully fold one side of the omelette over using a large spatula.
From runningtothekitchen.com


GOAT CHEESE OMELET WITH MIXED HERBS, LYONNAISE POTATOES, …
Mix the paprika, cayenne and 1 teaspoon salt together in a small bowl. Heat the oil in a large skillet over medium heat. Add the potatoes and a pinch of salt; cook, tossing about every 5 minutes, until evenly golden brown, about 15 minutes total.
From cookingchanneltv.com


Related Search