BAKED GRUYERE AND SAUSAGE OMELET
Provided by Giada De Laurentiis
Categories main-dish
Time 43m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Lightly butter an 8 by 8-inch baking dish.
- Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set the pan aside to cool.
- In a large bowl, whisk together the eggs, milk, salt and pepper, to taste, until smooth, about 20 seconds. Add the red bell pepper, 1 cup of Gruyere cheese and 1/4 cup of parsley. Stir in the onion mixture. Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for 20 to 25 minutes or until golden brown.
- Cut the baked omelet into wedges and sprinkle with remaining parsley before serving.
- Cook's Note: To make individual servings, divide the batter between 4 buttered 8-ounce ramekins. Bake for 15 to 18 minutes.
MONTEREY TURKEY OMELET
Our home economists use deli turkey, onion, garlic and green pepper to give a tasteful twist to a sunrise staple. The cheese-topped omelet looks special enough for company but leaves brunch hosts plenty of time to relax.
Provided by Taste of Home
Time 20m
Yield 2-3 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook the turkey, onion, green pepper and garlic in 2 tablespoons butter until vegetables are tender. Remove and keep warm. In the same skillet, melt remaining butter. , In a bowl, beat the eggs and water. Pour into skillet; cook over medium heat. As eggs set, lift the edges, letting uncooked portion flow underneath. When eggs are nearly set, spoon turkey mixture over half of the omelet. Fold omelet over filling. Sprinkle with cheese. Cover and let stand for 1-2 minutes or until cheese is melted.
Nutrition Facts : Calories 367 calories, Fat 28g fat (14g saturated fat), Cholesterol 487mg cholesterol, Sodium 700mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.
TURKEY FILLED OMELETTE
Classic folded omelette using left-over roasted turkey and savory seasoning.
Provided by chefblackhat
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 20m
Yield 1
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of olive oil and butter in a skillet over medium-low heat, and stir in the shiitake mushroom, shallot, salt, red pepper flakes, and sage. Cook and stir until the shallot is translucent, about 5 minutes. Mix in the turkey and vermouth, and stir for a minute or two just to heat; remove from heat.
- Beat the eggs with a fork in a bowl until well blended, and season with a pinch of salt and white pepper. Heat 2 teaspoons of olive oil in an omelette pan over medium heat until hot, and pour the beaten eggs into the pan. Use a spatula to gently stir the eggs just until they begin to set, 1 to 2 minutes; shake the pan to cover the bottom completely with egg. Smooth out the top of the partially set eggs with the spatula, cook just until the bottom is firm and the top is still slightly soft, and turn off the heat.
- Spoon turkey filling into the center of the omelette, filling about the middle third of the omelette; dot with small dollops of creme fraiche. Do not overfill omelet. With spatula, fold the upper third of the egg over the filling, and gently tip the skillet and shake the omelette towards the edge of the skillet. With spatula, fold the omelet over one more time, forming a loose cigar shape, and gently tip the omelet onto a serving plate.
Nutrition Facts : Calories 577.9 calories, Carbohydrate 12.1 g, Cholesterol 439.2 mg, Fat 48.1 g, Fiber 0.9 g, Protein 25.1 g, SaturatedFat 15.3 g, Sodium 761.3 mg, Sugar 3.5 g
TURKEY SAUSAGE AND CHEESE OMELET
Make and share this Turkey Sausage and Cheese Omelet recipe from Food.com.
Provided by Darrinw2001
Categories Breakfast
Time 13m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Add eggs and milk in small bowl beat well.
- Heat small egg pan on medium heat. Add 1 tsp oil, onion, and sausage. Cook for 5 minutes or until sausage is fully cooked.
- Remove sausage from pan to small bowl.
- Reheat pan and add 1 tsp oil. Add eggs and cook omelet on both sides.
- Top eggs with sausage on one side, top with cheese. Fold omelete onto plate.
- Serve with whole wheat toast.
Nutrition Facts : Calories 283.7, Fat 15.4, SaturatedFat 3.1, Cholesterol 211.8, Sodium 391.1, Carbohydrate 15.8, Fiber 2.1, Sugar 3.1, Protein 20.5
TURKEY AND CHEESE OMELET
Make and share this Turkey and Cheese Omelet recipe from Food.com.
Provided by Meliciously Good
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- 1. Heat a nonstick skillet over medium heat and spray with nonstick spray.
- 2. Pleace sliced turkey on a paper towel and cook in the microwave on high for one minute (you can also cook it in the pan). When it is cooked, rip into bite sized pieces. Set aside.
- 3. Separate eggs from yolks, discard yolks. Beat with a fork and salt and pepper, add it to the pan.
- 4. When the eggs begin to set top with turkey and cheese, with the cheese melts. fold in half and serve.
Nutrition Facts : Calories 265.9, Fat 17.2, SaturatedFat 5.3, Cholesterol 653.8, Sodium 228.4, Carbohydrate 1.2, Sugar 1.2, Protein 24.7
TURKEY, APPLE & VEGETABLE OMELET
I'm always trying to come up with wholesome recipes that use turkey and veggies. This one has been a hit with my family-especially at reunions when we make breakfast the next morning. -Doris Kinnaird, Franklin, Indiana
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, cook sausage, peppers, apple, celery, green onions, 1/4 teaspoon salt and 1/8 teaspoon pepper over medium heat 4-6 minutes or until sausage is no longer pink and vegetables and apple are tender, breaking up sausage into crumbles. Remove from pan., In a small bowl, whisk eggs and remaining salt and pepper. In the same pan, heat 1-1/2 teaspoon oil over medium-high heat. Pour in half of egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, slide onto a plate., Spoon turkey mixture over egg; top with cheese. Repeat with remaining oil and egg mixture, sliding egg over cheese. Top with parsley; cut into wedges. Serve with tomatoes and avocados.
Nutrition Facts :
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TURKEY SAUSAGE AND CHEDDAR OMELET – EMILY BITES
From emilybites.com
Cuisine AmericanTotal Time 25 minsCategory BreakfastCalories 236 per serving
- In a mixing bowl, combine the ground turkey with the salt, black pepper, sage, thyme, marjoram and crushed red pepper. Stir (or mush with your hands or a fork) until the turkey is well combined with the seasonings. Mist a medium nonstick skillet with cooking spray and bring to medium heat. Add the seasoned turkey and cook, breaking up with a wooden spoon or spatula, until the turkey is cooked through and broken into small pieces. Remove the turkey sausage to a side plate and wipe out the skillet with a paper towel.
- In another mixing bowl, combine the egg, egg whites and water and sprinkle with a bit of salt and pepper. Whisk together until thoroughly blended and beaten.
- For each omelet, mist the medium skillet with cooking spray and bring over medium-high heat. Add the egg mixture to the pan. Use a spatula to push the eggs from all around the edges into the center so that the set eggs are pushed into the middle and the egg liquid seeps back to the edges of the pan. When the edges are set and the center is getting there, sprinkle an ounce of the shredded cheddar in a line down the center of the omelet, then follow with a quarter of the turkey sausage (for me this was 1.8 ounces cooked) so that there is a straight line of filling down the middle.
- Use a spatula to fold one side of the omelet over the center filling, then tilt the pan (folded side first) toward your plate and use the spatula to slide the omelet onto your plate and fold the other side of the omelet over the filling. Serve. Repeat to make additional omelets (or you can store the turkey sausage from step one in the refrigerator and use it to make omelets for the next few days.
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