Southern Omelette Recipes

SOUTHWESTERN OMELET

Steps:

• In a large skillet, saute onion and jalapeno in oil until tender; remove with a slotted spoon and set aside. Pour eggs into the same skillet; cover and cook over low heat for 3-4 minutes. , Sprinkle with the onion mixture, bacon, tomato, avocado and 1/2 cup cheese. Season with salt and pepper. , Fold omelet in half over filling. Cover and cook for 3-4 minutes or until eggs are set. Sprinkle with remaining cheese. Serve with salsa if desired.,

EL GINORMO SOUTHWEST OVEN-BAKED OMELETTE

Steps:

• Preheat the oven to 375 degrees F.
• Line a deep 8-inch by 10-inch baking pan with aluminum foil. Spray lightly with nonstick spray, making sure to coat the sides as well as the bottom.
• In a large bowl, combine egg substitute, milk, cumin, and taco seasoning. Whisk the mixture for 1 minute, until mixed thoroughly.
• Add onion, garlic, and bell pepper, and stir well. Carefully transfer the egg mixture to the baking pan.
• To the pan, evenly add black beans, corn, and green chiles. Sprinkle with cheese.
• Bake in the oven for 1 hour, until the top has puffed and the center is firm. Allow it to cool slightly before cutting.
• Cut into four slices. If you like, finish it off with the optional toppings!

WESTERN OMELETTE

Steps:

• In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside.
• Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl.
• Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set.
• Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all.

SOUTHWESTERN OMELETTE RECIPE BY TASTY

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!

SOUTHWESTERN OMELET

Steps:

• In a small bowl, whisk together eggs and salt until frothy. Make omelet, adding olive oil or butter to heated pan; fill with cheese, salsa, and cilantro leaves.

SOUTHWESTERN OMELET

Steps:

• Mix together eggs, water, and salt.
• Stir in chiles and onion.
• For each omelet, melt 1 T, butter in a heavy skillet until hot enough to sizzle.
• Pour in one-fourth of egg mixture.
• As mixture begins to cook, lift edges of omelet and tilt pan to allow uncooked portion to flow underneath.
• When egg mixture is set and no longer flows freely, sprinkle 1/4 cup cheese over half of omelet.
• Fold omelet in half, and place on a warm platter.
• Repeat procedure with remaining ingredients.
• Serve with taco sauce.

CLASSIC FRENCH OMELETTE RECIPE BY TASTY

Steps:

• Add the eggs, water, and salt to a medium bowl. Use a wire whisk or fork to beat until the whites and the yolks are completely combined, with no spots of egg white remaining. The mixture should flow off the whisk evenly. Let sit at room temperature for 10-15 minutes.
• Melt 1 tablespoon of butter in an 8-inch nonstick skillet over medium heat until it starts to foam, but does not brown, about 1 minute. Pour in the eggs. Using a rubber spatula, constantly scrape the bottom of the pan while also moving it in a circular motion to ensure that the eggs cook slowly, forming only small curds, 1-2 minutes. Be sure to scrape the sides of the pan to incorporate the wispy edges back into the center of the omelette. Once the eggs are softly scrambled and look creamy and custardy, 2-3 minutes more, stop stirring and reduce the heat to low. Use the spatula to smooth the surface in an even layer. You can also gently shake the skillet to settle any uncooked egg. The surface should look wet, but not runny.
• Remove the pan from the heat and let sit for 1 minute to ensure the omelette will hold its shape.
• Gently begin to roll up one side of the omelette. Slide ½ tablespoon of butter into the pan to help release the rest of the omelette from the surface. Continue rolling into a cylinder shape, then invert onto a plate, seam-side down.
• Brush the exterior of the omelette with the remaining ½ tablespoon butter. Garnish with chives and flaky salt.
• Serve immediately.
• Enjoy!

SOUTHERN-STYLE SAWMILL SAUSAGE GRAVY

Steps:

• Add sausage to a large skillet or heavy-bottomed pot over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked and starting to crisp, 5 to 7 minutes.
• Add butter, onion powder, and garlic powder; stir until butter is melted.
• Sprinkle flour over sausage and butter and stir until combined. Reduce heat slightly and cook until thick, 1 to 2 minutes.
• Pour in chicken stock, scraping up any browned bits from the bottom of the pan. Simmer until stock is absorbed and mixture is thickened, 1 to 2 minutes. Stir in milk until gravy is hot and bubbly.
• Season to taste with salt and lots of freshly cracked pepper. If gravy becomes too thick, thin out with more milk.

COUNTRY OMELET

Steps:

• Preheat broiler to a moderate heat.
• In a skillet heat 1 T butter and the olive oil; add diced ham and sausages and saute for about 2 minutes over medium heat until lightly browned.
• Remove ham and sausages and reserve.
• Add potato to pan; saute until soft and golden brown.
• Combine eggs with parsley and green onion; season with salt and pepper.
• Stir in ham and sausages.
• Pour egg mixture into pan.
• Blend quickly with the potato and cook over moderate heat, shaking the pan a few times to prevent sticking.
• When the edge of the omelette starts to set, put the remaining butter on the edge of the omelette and tilt pan to let butter flow around it.
• After about 2 minutes, sprinkle omelet with grated cheese, put pan under a medium broiler to brown the top and melt the cheese.