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.
Nutrition Facts : Calories 629 calories, Fat 39g fat (20g saturated fat), Cholesterol 423mg cholesterol, Sodium 1063mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 3g fiber), Protein 41g protein.
THAI STUFFED OMELETTE 'KAI YAT SAI' | MARION'S KITCHEN
Eat this for breakfast, lunch or dinner: the savoury pork filling inside the fluffy egg wrapper is so satisfying and delicious. Simply stir-fry the pork mixture with onion, garlic and tomato, then make the omelette and place the pork mixture in the centre before folding over the edges?
Provided by Bee
Yield 4
Number Of Ingredients 14
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.
STUFFED PORK
Steps:
- Preheat a grill on low heat.
- Butterfly tenderloin, rub with olive oil, and spread with garlic pesto. Add the spinach, basil and cheeses. Season with salt and pepper, to taste. Wrap bacon around tenderloin and secure with wood skewers presoaked in water.
- Grill for 35 to 40 minutes on low heat. Let rest for 5 to 10 minutes.
- Top with more cheese and serve immediately.
STUFFED PORK CUTLET
Make and share this Stuffed Pork Cutlet recipe from Food.com.
Provided by tereska
Categories Pork
Time 50m
Yield 1-2 serving(s)
Number Of Ingredients 4
Steps:
- tenderise the pork chop so that it is flattened.
- add cream cheese to the centre of the pork chop.
- chop broccoli.
- place broccoli in a bowl and microwave for 1 minute.
- once the broccoli has cooled, place it on top of the cream cheese.
- take one side of the pork chop and place it/pull it on to the other side of the chop.
- press the ends of the chop together so that the filling doesn't come out.
- take the breading and put it on a plate.
- place the pork chop on the breading and cover both sides of the pork chop.
- place the chop on a greased baking sheet.
- place in the oven at 350, no higher for half an hour.
Nutrition Facts : Calories 450.2, Fat 23.7, SaturatedFat 10.3, Cholesterol 156, Sodium 453.7, Carbohydrate 12.8, Fiber 1.4, Sugar 2.1, Protein 44.2
VEGGIE STUFFED OMELET
Need an egg dish for breakfast? Make these veggie stuffed omelet that's ready in just 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 1
Number Of Ingredients 10
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.
Nutrition Facts : Calories 140, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 3 g, TransFat 0 g
STUFFED OMELET: PORK FILLING
Number Of Ingredients 7
Steps:
- 1. Shred pork, celery and scallions. Blanch bean sprouts. 2. Heat oil. Add pork and stir-fry until it loses its pinkness (1 to 2 minutes). 3. Add celery, scallions and bean sprouts stir-fry 1 minute. Add soy sauce and sugar stir-fry 1 minute more. 4. Remove from pan and drain well. Use as a filling for Basic Stuffed Omelets. VARIATION: * For the pork, substitute chicken, fish or crabmeat. In step 3, when adding the soy sauce and sugar, also stir in 1 tablespoon sherry. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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21 STUFFED PORK RECIPES THAT ARE EASY AND IMPRESSIVE
From southernliving.com
Occupation Digital EditorPublished Sep 5, 2017Author Jenna Sims
- Crown Pork Roast with Cranberry Pecan Stuffing Recipe. You won't need a centerpiece when you place this pork roast at the center of your holiday table. Ask your butcher prep and tie the meat for you, but detailed instructions are also included in this recipe.
- Andouille-Stuffed Pork Chops. Andouille sausage and Cajun seasoning give these pork chops a flavor reminiscent of those that can be found in Cajun delis and meat markets.
- Pork Loin Stuffed with Apples and Pumpkin Seeds. To expedite the cooking process, you can prepare through step 3 and store in the refrigerator overnight.
- Roasted Pork Loin Stuffed with Spinach and Prosciutto. The butcher can butterfly the pork loins for you if you are not comfortable cutting them yourself.
- Spicy Fruit-Stuffed Pork Loin with Roasted Pears and Onions. The fruit in this dish will help keep the pork tender and sweet. Sliced pears and cipollini onions roast with the pork providing a caramelized accompaniment.
- Stuffed Pork Tenderloins with Bacon and Apple-Riesling Sauce. This recipe can be prepared and refrigerated the night before, just make sure to bring the tenderloins to room temperature before placing them on the grill.
- Mushroom-Stuffed Pork Tenderloin. This impressive dish takes just over an hour to prepare, so it can be made for a weeknight meal or weekend guests. A mushroom-bacon stuffing adds meaty flavors to mild pork tenderloin.
- Slow Cooker Apple Stuffed Pork Chops. With only six ingredients and easy prep, these slow cooker pork chops will become a regular on your dinner menu. After cutting a pocket in the pork, use toothpicks to secure the stuffing mixture of Gorgonzola, apple, and sweet onion inside, and then sear the chops on each side.
- Apple Bacon and Blue Cheese Stuffed Pork Chops. Make sure the pork chops you buy to prepare this recipe are thick enough to cut a pocket for the stuffing.
- Baked Stuffed Pork Chops. If you ever have leftover stuffing, these pork chops should be your go-to recipe. This five-ingredient dish comes together is just an hour and serves six.
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