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
BAKED OMELET ROLL
This omelet is so easy and delicious. It bakes in the oven, so there is no watching the stove. My son loves to make it for us.
Provided by LEAGLE
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking pan.
- In a blender, combine eggs, milk, flour, salt and pepper; cover and process until smooth. Pour into prepared baking pan.
- Bake in preheated oven until set, about 20 minutes. Sprinkle with cheese.
- Carefully loosen edges of omelet from pan. Starting from the short edge of the pan, carefully roll up omelet. Place omelet seam side down on a serving plate and cut into 6 equal sized pieces.
Nutrition Facts : Calories 205.9 calories, Carbohydrate 10.5 g, Cholesterol 209 mg, Fat 12.1 g, Fiber 0.3 g, Protein 13.4 g, SaturatedFat 6.1 g, Sodium 397.7 mg, Sugar 2.4 g
STUFFED HASH BROWN OMELETTE RECIPE BY TASTY
Here's what you need: butter, yellow onion, red pepper, spinach, frozen hash brown, shredded cheddar cheese, salt, pepper, chipotle sour cream, scallion
Provided by Tasty
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 10
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!
Nutrition Facts : Calories 1037 calories, Carbohydrate 75 grams, Fat 75 grams, Fiber 8 grams, Protein 21 grams, Sugar 10 grams
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.
HAM 'N' CHEESE OMELET ROLL
This brunch dish has easy ingredients and an impressive look all rolled into one! I love hosting brunch, and this special omelet roll is one of my very favorite items to prepare and share. A platter of these pretty swirled slices disappears fast. -Nancy Daugherty, Portland, Ohio
Provided by Taste of Home
Time 50m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Line the bottom and sides of a greased 15x10x1-in. baking pan with parchment; grease the paper and set aside. , In a small bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large bowl, whisk eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan., Bake at 375° until eggs are puffed and set, 30-35 minutes. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese. Sprinkle with ham, onions and 1 cup cheese. , Roll up from a short side, peeling parchment away while rolling. Sprinkle top of roll with the remaining cheese; bake until cheese is melted, 3-4 minutes longer.
Nutrition Facts : Calories 239 calories, Fat 17g fat (9g saturated fat), Cholesterol 260mg cholesterol, Sodium 637mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 17g protein.
BAKED OMELET ROLL
Steps:
- Place eggs and milk in a blender. Add the flour, salt and pepper; cover and process until smooth. Pour into a greased 13x9-in. baking pan. Bake at 375° until eggs are set, 20-25 minutes. , Sprinkle with cheese. Roll up omelet in pan, starting with a short side. Place seam side down on a serving platter. Cut into 3/4-in. slices. If desired, sprinkle with green onions.
Nutrition Facts : Calories 204 calories, Fat 12g fat (6g saturated fat), Cholesterol 238mg cholesterol, Sodium 393mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 13g protein.
STUFFED OMELETTE ROLLS
A starter or second course .. nice to present to your guests or to bring with you if you are going to a picnic in the open air, or also if you like to prepare something different from the usual omelette... well, you can make a tasty and quick recipe and you can taste this dish also cold.
Provided by mypinchofitaly
Categories Ham
Time 15m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Beat the eggs in a bowl and then add the milk, a pinch of grated nutmeg and mix together.
- Then add a pinch of salt, black ground pepper, chopped mint leaves, chopped parsley, grated parmesan cheese, and mixing well all the ingredients.
- Pour the mixture into a frying pan already hot with a drop of EVOO, cook well and evenly the omelette first on one side, and then turn it with the help of a lid or a plate (or a spatula if you are particularly good!) and let it cook on the other side, flame not too high.
- In the meantime, put the tinfoil on a flat surface, remove the omelette from the frying pan and put it on the aluminum foil sheet -- while omelette is still hot, add the slices of mozzarella and then the slices of cooked ham, close the omelette wrapping it to form a cylinder with the help of the tinfoil, close the ends, wait about 10 minutes and then put it in the fridge for at least half an hour.
- Then remove it from the fridge, unroll it and cut into slices of at least 1 cm. If the slice tends to open, I recommend to insert the toothpicks to the side about 1.5 cm from each other and cut the slices between the toothpicks. If you like, you can serve the rolls with the stuffed toothpicks -- scenic!
Nutrition Facts : Calories 519.4, Fat 38.6, SaturatedFat 12.1, Cholesterol 331.3, Sodium 471.6, Carbohydrate 6.7, Fiber 2.3, Sugar 1, Protein 36.1
STIR-FRY STUFFED OMELETTE
Fancy a quick light lunch? This omelette stuffed with stir-fried veg is the perfect answer - and low in fat too
Provided by Good Food team
Categories Lunch, Main course, Snack, Supper
Time 9m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 174 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 3.09 milligram of sodium
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