Stir Fry Stuffed Omelette Recipes

VEGGIE STUFFED OMELET

Steps:

• In 8-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper, onion and mushrooms to oil. Cook 2 minutes, stirring frequently, until onion is tender. Stir in spinach; continue cooking and stirring just until spinach wilts. Remove vegetables from pan to small bowl.
• In medium bowl, beat egg product, water, salt and pepper with fork or whisk until well mixed. Reheat same skillet over medium-high heat. Quickly pour egg mixture into pan. While sliding pan back and forth rapidly over heat, quickly stir with spatula to spread eggs continuously over bottom of pan as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook; omelet will continue to cook after folding.
• Place cooked vegetable mixture over half of omelet; top with cheese. With spatula, fold other half of omelet over vegetables. Gently slide out of pan onto plate. Serve immediately.

THAI STUFFED OMELETTE 'KAI YAT SAI' | MARION'S KITCHEN

Steps:

• Step 1.For the filling, heat the vegetable oil in a frying pan or wok over medium-high heat.
• Step 2.Add the onion and garlic and stir-fry until soft. Add the pork and stir-fry until almost cooked. Then add the fish sauce, sugar and white pepper. Stir-fry for another minute until pork is cooked. Then add the tomatoes and stir-fry until well combined. Remove from heat.
• Step 3.To make the omelette, whisk eggs with the water. Place a non-stick pan over medium heat and heat the oil.
• Step 4.When the pan is hot pour in the eggs and use a spatula to keep spreading out the eggs until they're firm. Add about ½ cup of filling mixture to the centre of the omelette.
• Step 5.Fold the edges of the omelette over the filling. Remove from heat and transfer to a serving plate. Serve on its own or with rice and/or with optional sauces.

ASIAN STYLE STUFFED OMELETTE RECIPE

Steps:

• To begin making the Asian Style Stuffed Omelet Recipe, add eggs into a bowl and mix with with salt, pepper and spring onions. Give a good whisk till it fluffs up.
• Heat a flat skillet with oil, add ginger and garlic and saute till it softens.
• Add baby corn and cook till it is done, which will take about 20 minutes. Add bell peppers and saute for 10 more minutes.
• Add all the sauces along chilli vinegar and stir fry. Check for Salt and add if needed. Take the stir fried vegetables out of the pan and keep it aside.
• Heat oil over a medium heat and coat the surface of the pan with a few drops of oil (not required when using a good non stick pan).
• Pour the egg mixture and spread it well with ladle.
• Once it starts getting cooked, after about 30 seconds on medium flame, sprinkle the Vegetable stuffing over the egg omlette
• Fold the egg with spatula from the sides and transfer it to a plate by bringing it to the edge of the pan. You can also cook the omelette on both sides and them go with putting cheese and rice, if you prefer.
• Serve the Asian Style Stuffed Omelette Recipe along with a smoothie or a glass of juice to kick start your day with good meal.

STIR-FRY STUFFED OMELETTE

Steps:

• Beat the egg with the egg white and season, if you want to. Heat the olive oil in a small non-stick frying pan. Toss the stir-fry vegetable mix and heat until tender, then swirl with soy sauce. Pour in the beaten egg and allow to cook until lightly set. Fold in half, then slide onto a plate.

DORM ROOM STIR-FRY

Steps:

• Heat sesame oil in a skillet over medium-high heat. Add sliced sausage and cook for 2 minutes. Add ginger and garlic and cook until fragrant, about 30 seconds.
• Mix in broccoli, bell peppers, and stir-fry sauce. Cook until heated through, about 4 minutes.
• Snip 1 inch of the corner of the rice pouch, and cook rice in the microwave for 90 seconds.
• Fluff rice and place a scoop onto a plate. Top with sausage stir-fry and garnish with sesame seeds and green onions.

SUPER-STUFFED OMELET

Steps:

• In a 10-in. nonstick skillet, coated with cooking spray, saute the tomato, mushrooms, green pepper and onion until tender; remove and set aside., In a small bowl, whisk the eggs, milk, parsley, basil and pepper. Pour into skillet,; cook over medium heat. As the eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, top with spinach, cheese slices and tortilla., Invert pan to flip omelet; return omelet to pan, tortilla side down. Place ham and sauteed vegetables on one side of omelet. Sprinkle with 3/4 cup shredded cheese; fold the omelet over filling. Cover and let stand for 1-1/2 minutes or until cheese is melted. Remove from the heat. Top with remaining shredded cheese. Serve with salsa and sour cream if desired.

STUFFED HASH BROWN OMELETTE RECIPE BY TASTY

Steps:

• Take your hash browns out of the freezer to allow them to begin to thaw.
• In an eight-inch nonstick pan, melt one Tbsp. of butter on medium heat and add onions, occasionally stirring. Allow to cook until they have softened and begin to brown. Add the peppers, stir, and salt to taste. Cook until they begin to soften.
• Add the spinach and allow it to wilt for a couple of minutes. Transfer this filling to a bowl.
• Put your pan back on the heat and add one Tbsp. of butter, melting on medium heat. Add your hash browns and season with salt and pepper to taste, stirring until the butter and seasoning are evenly distributed.
• Arrange the potatoes in a flat even layer. Sprinkle cheese evenly on top and allow it to melt. Then, sprinkle the filling evenly on top. When the bottom of the hash browns has crisped up and browned, your hash brown omelette is ready.
• Shake the pan to make sure it's not sticking to the bottom, then bring it over to your plate and carefully tilt the pan, using the edge to help fold it over in half.
• Add your favorite toppings and enjoy! (We used chopped scallions and a chipotle sour cream.)
• For the chipotle sour cream:
• Combine ½ (115 G) cup sour cream or crema, one Tbsp. chipotle in adobo (finely chopped), a pinch of salt, and a splash of water to thin it out.
• Enjoy!

CRUSTLESS STIR-FRY QUICHE, OR SCRAMBLED OMELETTE

Steps:

• Chop the onion and ham into 1 cm squares.
• Separate the stem and leaves of the parsley, then chop each.
• Heat a stir-fry pan to medium-high, add oil.
• Cook the onion till it softens a bit. Don't caramelize it! Then add ham and the stem portion of the parsley. Stir for a minute or two.
• Add spinach, stir and cover. If the frying pan becomes too dry, add a little bit of milk.
• Meanwhile, use a fork to beat eggs in a medium bowl, then add the milk to the eggs. As you whisk the mixture, add salt and pepper (I don't usually measure by teaspoonfuls, so I'm not sure exactly how much I used -- use your best judgment). Put in the parsley leaves as well.
• When the spinach shrinks, reduce the heat to medium. Add the egg mixture, and mix evenly.
• Stir the bottom of the pan as the "quiche" cooks. When about half of the liquid is cooked, mix in cheese, reserving some for top.
• Cover and let the eggs steam in the pan. Don't be tempted to open the lid - or the top won't cook!
• Remove the quiche wholly, or scramble it and transfer to a pie dish. Top with cheese & enjoy =).

SHRIMP AND BROCCOLI STIR-FRY

Steps:

• Combine soy sauce, chicken broth, orange juice, fish sauce, rice vinegar, garlic powder, ginger powder, Sriracha sauce, and sesame oil in a large jar with a lid. Close and shake until sauce is well combined. Set aside.
• Heat peanut oil in a large, non-stick skillet or wok over medium-high heat. Add garlic and ginger and cook, stirring, until garlic and ginger are lightly browned, 1 to 2 minutes. Remove from the hot oil with a slotted spoon and discard.
• Add broccoli, onion, bell pepper, carrots, and snow peas to the seasoned oil and cook, stirring quickly, until vegetables are tender-crisp and brightly colored, 3 to 4 minutes. Remove to a plate and keep warm.
• Add shrimp to the hot skillet and cook for 90 seconds. Turn shrimp and continue cooking on the other side until they are bright pink on the outside, the meat is opaque, and shrimp begin to curl into a "C" shape, about 90 seconds longer.
• Add stir-fried vegetables back to the skillet, and pour in sauce.
• Mix together cornstarch and water in a small bowl and add to the sauce, stirring to remove any lumps. Keep stirring quickly, until thickener is incorporated into the entire dish. Bring to a boil, stirring constantly, then remove from heat.
• Serve with hot, fluffy rice, and garnish with sesame seeds.