Sun Dried Tomato Omelet Ww Recipes

SUN-DRIED TOMATO AND GOAT CHEESE OMELET

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.

SWISS CHARD, SUN-DRIED TOMATO AND FETA FRENCH-STYLE OMELET

Steps:

• For balsamic vinegar reduction:.
• In a small bowl, stir together vinegar and sugar.
• Cook mixture in a small pan over med-low heat 10-12 minutes, or until reduced to a thick consistency. Let cool.
• For omelet:.
• Steam chard leaves 1 1/2 minutes and ribs 2 minutes.
• Heat oil over medium heat; add garlic and cook 30 seconds. Add chard and tomatoes and cook 1 1/2 minutes or until heated through. Season with salt and pepper to taste and keep warm.
• In a mixing bowl whisk eggs, egg substitute, and salt and pepper to taste.
• In a small nonstick pan, melt butter over medium heat. Pour egg mixture into pan and do not stir. Cook 4-5 minutes, or until eggs are completely set.
• With handle of pan on left, gently fold the top third of the omelet over the middle using a spatula.
• Grab the handle of the pan from underneath and tilt the pan to a 45 degree angle and place over a plate; loosen omelet from pan with spatula.
• Using the pan, slide the omelet onto the plate while folding the top 2/3 (folded portion) over the bottom 1/3, creating a tri-fold.
• Using a sharp knife, cut a slit into the top of and almost through all layers of the omelet, leaving 1 inch uncut on each side of the slit. Spoon 1/2 of the chard mixture into the slit and sprinkle with 1/2 each of the cheese and chives. Drizzle plate with 1 tablespoon balsamic vinegar reduction.
• Repeat for second omelet.

HAM, CHEESE & SUN-DRIED TOMATO OMELET

Steps:

• Whisk first 3 ingredients in medium bowl until blended. Stir in onions and tomatoes.
• Heat heavy 10-inch nonstick skillet sprayed with cooking spray on medium heat. Add egg mixture; cook 4 min. or until almost set, occasionally lifting edge with spatula and tilting pan to allow uncooked portion to flow underneath. Top with ham and cheddar; cook 2 to 3 min. or until egg mixture is set and cheddar is melted.
• Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Cut in half.

SUN-DRIED TOMATO OMELET (WW)

Steps:

• Heat a medium nonstick skillet over medium heat. Combine egg whites and eggs, stirring with a whisk until foamy.
• Coat the skilled with cooking spray; pour egg mixture into pan. Cook 2 minutes or until edges begin to set.
• Slide front edge of a spatula between edge of omelet and pan. Gently lift edge of omelet, tilting pan to allow some uncooked egg mixture to come in contact with pan.Repeat procedure on opposite edge of omelet. Cook 3 minutes more or until center is almost set.
• Sprinkle tomatoes, basil, chives (if using), and cheese over omelet. Loosen omelet with a spatula; fold in half. reduce heat to low; cover and cook 1 minute.
• Carefully turn omelet over; cook 1 minute or until cheese melts. Gently slide omelet onto a serving plattter.
• Cut omelet in half, and serve immediately.
• Serving = 1/2 omelet wedge.