CREAM CHEESE & CHIVE OMELET
Steps:
- In a large nonstick skillet, heat oil over medium-high heat. Whisk the eggs, chives, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle cream cheese on one side; fold other side over filling. Slide omelet onto a plate; cut in half. Serve with salsa.
Nutrition Facts : Calories 305 calories, Fat 27g fat (10g saturated fat), Cholesterol 455mg cholesterol, Sodium 374mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 15g protein.
HAM & FETA OMELET
Any excuse to have feta cheese and balsamic vinaigrette is a good one! We pile this Italian-inspired omelet with tomatoes for a great get-started breakfast. -Brittany Beus, College Station, Texas
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk eggs, green onion, milk and seasonings until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge., As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, top 1 side with cheese and ham., Fold omelet in half; cut into 2 portions. Slide onto plates; top with tomato. Drizzle with vinaigrette before serving.
Nutrition Facts : Calories 289 calories, Fat 20g fat (9g saturated fat), Cholesterol 410mg cholesterol, Sodium 749mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.
FRITTATA WITH PEAS, HERBS AND FETA OR PARMESAN
This frittata is just one good reason to stock peas in your freezer. My favorite herbs to use are tarragon and chives.
Provided by Martha Rose Shulman
Categories breakfast, easy, quick
Time 30m
Yield Serves 2
Number Of Ingredients 7
Steps:
- Beat the eggs and milk in a bowl with salt and pepper to taste. Stir in the peas, chopped herbs, and Parmesan or feta.
- Heat the olive oil over medium-high heat in a heavy, 8-inch nonstick omelet pan. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping in every last bit with a heat-proof rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover and cook 7 to 10 minutes, until the frittata is puffed and just about set. From time to time remove the lid and loosen the bottom of the omelet with a wooden or heat-proof rubber spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden.
- If the frittata is still runny on the top, wearing oven mitts, slide the frittata out onto a plate or even better, a saucepan lid that has a handle, reverse the pan over the plate or lid, and holding the two together, flip the plate or lid so that the frittata goes back into the pan on its not-quite-cooked side. Finish for no longer than a minute, then reverse onto a platter. Allow to cool to room temperature, and serve, or chill. Cut into 4 wedges to serve. The wedges pack well and are very portable.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 5 grams, Sodium 310 milligrams, Sugar 2 grams, TransFat 0 grams
CHEESY CHIVE OMELET
Steps:
- In a small bowl, whisk eggs, water, salt and pepper. Stir in chives., In a small nonstick skillet, heat butter over medium-high heat. Pour in 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, sprinkle cheese on one side; fold omelet in half. Cut omelet in half; slide onto plates.
Nutrition Facts : Calories 216 calories, Fat 18g fat (9g saturated fat), Cholesterol 309mg cholesterol, Sodium 392mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein.
23 BEST OMELETTES RECIPE COLLECTION
These omelette recipes make the perfect meal any time of the day! From ham and cheese to spinach and feta to chili and cheese, the possibilities are endless with omelettes.
Provided by insanelygood
Categories Breakfast Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an omelette in 30 minutes or less!
Nutrition Facts :
GREEK OMELETTE RECIPE WITH FETA CHEESE
Add a mediterannean twist to your plate with this flavourful Greek omelette recipe with feta cheese, black olives and tomato!
Provided by Eli K. Giannopoulos
Categories Breakfast
Time 10m
Number Of Ingredients 8
Steps:
- To make this delicious Greek omelette recipe start by preparing the ingredients first.
- Remove the seeds and extra juice from the tomato and cut the flesh in small cubes. Set aside.
- Remove the pits from the olives and cut in small pieces. Set aside.
- Crumble the feta cheese with your hands or using a fork and set side.
- Crack the eggs in a bowl and season with salt and pepper. Beat the eggs with a fork until combined.
- Heat a small-medium non stick frying pan over medium heat.
- Add 2 tbsps olive oil and the beaten eggs. Using a spatula, drag the omelette towards the one end of the pan and tilt the pan to let the raw eggs fill the empty side. Repeat this process for approx. 1-2 minutes until the omelette is cooked. (the eggs are set but the top is still slightly moist)
- Remove the pan from the heat and add the tomato, feta cheese, olives, oregano.
- Slip the spatula underneath omelette, tip to loosen and gently fold omelette in half. Sprinkle with grated cheese and serve.
Nutrition Facts : ServingSize 1 portion, Calories 318kcal, Sugar 2.3g, Sodium 1581.2mg, Fat 28.1g, SaturatedFat 8.9g, TransFat 0g, Carbohydrate 3.3g, Fiber 0.5g, Protein 14g, Cholesterol 305.7mg
SPINACH AND FETA OMELET (WW)
I enjoyed this simple 2 point breakfast - and it was a great way to use up some feta and spinach too! The original recipe used chopped tomatoes, which I didn't have. Recipe source: WeightWatchers.com
Provided by ellie_
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl combine first 5 ingredients (egg - salt).
- Spray a small skillet with Pam and head over medium heat.
- Add egg mixture to skillet, cooking until bottom of eggs is firm (5-10 minutes). Flip omelet and cook other side until set (3-5 minutes).
- Put cheese on one half of omelet and flip over other half.
- Cut in half to serve.
BAKED OYSTERS WITH SALSA, FETA & PARMESAN
This recipe is from "Sea Choice" oysters. It is an 8 oz container holding 6 large oysters. Number may vary according to size. The original recipe said 1 tsp olive oil in each muffin tin - I just sprayed lightly with Canola oil. I say 2 servings but if you have someone with a large appetite you may have to double the recipe. You may serve this as a first course then it would serve 3-6
Provided by Bergy
Categories < 30 Mins
Time 30m
Yield 6 Oysters, 2 serving(s)
Number Of Ingredients 4
Steps:
- Spray a 6 compartment muffin tin with pam or oil.
- Place one oyster in each cup.
- Cover with a tbsp of salsa -Use hot if you want more heat.
- Sprinkle each first with a tsp of Feta then with the parmesan.
- Bake in preheated 350 F oven for 20 minutes or until they are golden.
Nutrition Facts : Calories 164.5, Fat 6.2, SaturatedFat 2.9, Cholesterol 69.3, Sodium 893.7, Carbohydrate 12.4, Fiber 1.6, Sugar 3.5, Protein 15.5
PARMALET (CRISP PARMESAN OMELET)
I was attempting to achieve a crispy, inside-out Parmesan omelet--and it worked! The caramelized cheese formed a thin but protective layer and, since the eggs had never directly touched the pan, they were moist and tender. This will also work whether you use one or three eggs, depending on the texture you're going for. Using a single egg is kind of a cool trick, since the cheese layer is almost as thick, and you can really appreciate the crispness even more.
Provided by Chef John
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 15m
Yield 1
Number Of Ingredients 7
Steps:
- Crack eggs into a mixing bowl. Add 1/4 teaspoon water. Whisk together until just beaten (do not overmix).
- Drizzle olive oil into 8-inch nonstick skillet. Brush evenly over the bottom of the pan. Evenly grate cheese into the skillet approximately 1/2-inch deep (or just shy of 1 ounce).
- Place pan over medium-high heat. Cheese will slowly start to melt. When cheese starts to bubble and turn golden brown, about 4 minutes, pour eggs evenly over cheese. Reduce heat to low. Sprinkle with salt, pepper, and cayenne. Cover and let eggs cook on low until they are set, checking after the first 30 seconds. For 2 eggs, this should take about 1 minute, total cooking time. Remove pan from heat. Carefully use a spatula to fold "parmalet" in half. Transfer to serving plate.
Nutrition Facts : Calories 290.7 calories, Carbohydrate 1.9 g, Cholesterol 352.3 mg, Fat 21.7 g, Fiber 0.1 g, Protein 22 g, SaturatedFat 8.3 g, Sodium 711.9 mg, Sugar 1 g
CHEESE AND CHIVE OMELET
I wanted to use up some egg whites, chives and left over cheese I had in the refrigerator so adapted this recipe from Bon Appetit (November 2006)with my changes. The original recipe used whole eggs and cheddar cheese.
Provided by ellie_
Categories Breakfast
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together the eggs, egg whites, chives, salt and pepper (I used a lot of pepper) in a bowl.
- In a large skillet melt butter over medium heat.
- Add egg mixture to pan, cooking for a few minutes until almost set, lifting sides so egg mixture can run under.
- Grate (or sprinkle) cheese over top of eggs (I grated it right over the eggs) and cook a few more minutes until cheese melts.
- Fold 1/3 of the omelet over the center and then the other side over the center.
- Turn omelet onto plate and cut in half or thirds.
Nutrition Facts : Calories 463.9, Fat 35, SaturatedFat 19.1, Cholesterol 438.7, Sodium 890.1, Carbohydrate 5.9, Sugar 0.8, Protein 30.5
MUSHROOM OMELET WITH CHIVES
Mushrooms are the most versatile of ingredients, with a meaty texture and a rich, deep flavor ideal for vegetarian dishes. When raw, they're elegant and delicious; when cooked, they become substantial. They are as welcome in a classic French omelet as they are in an Asian stir-fry. Mushrooms also are a nutritional bargain. Two ounces of sliced white mushrooms - about a cup - contain only 15 calories, and they are among the best dietary sources of B vitamins. Best of all, there are just so many mushroom dishes to try. This savory omelet is great for dinner or for brunch. If I'm making it for two, I make one large omelet in a 10-inch pan. It's just as easy as making two individual omelets, and both servings are ready at the same time.
Provided by Martha Rose Shulman
Categories breakfast, easy, quick, main course, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Trim off the ends of the mushrooms, and cut into thick slices. Heat a large, heavy frying pan over medium-high heat, and add 1 tablespoon of the olive oil. Add the shallot, and cook, stirring, until it begins to soften, two or three minutes. Add the mushrooms, and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add salt to taste and the garlic, and cook, stirring often, until the mushrooms are tender, about five minutes. Stir in the parsley, season to taste with salt and pepper, and remove from the heat.
- If making individual omelets: Heat an 8-inch nonstick omelet pan over medium-high heat. Break 2 eggs into a bowl, and beat with a fork or a whisk until frothy. Add salt and freshly ground pepper to taste, and 2 teaspoons milk. Whisk in half the chives. Add 2 teaspoons of the olive oil to the pan. When the pan feels hot as you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Tilt the pan to distribute the eggs evenly over the surface. Tilt it slightly again, and gently shake with one hand while lifting up the edges of the omelet with the spatula in your other hand so as to let the eggs run underneath during the first few minutes of cooking. Spread half the mushrooms down the middle of the eggs. Top with half the cheese. As soon as the eggs are set on the bottom (the top will still be runny), jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Shake in the pan for another minute if you don't like the omelet soft on the inside; for a moist omelet, tilt the pan at once and roll out onto a plate. Keep warm in a low oven while you repeat with the remaining eggs and herbs, and serve.
- If making 1 large omelet, heat a 10-inch nonstick pan over medium-high heat. Beat all 4 eggs in a bowl with the milk, salt and pepper, and the chives. Heat the remaining tablespoon of olive oil in the pan, and follow the instructions for the 2-egg omelet, pouring all of the eggs into the pan. The eggs will take longer to set, and you may want to flip the omelet in the pan again after it's rolled, if the middle seems too runny. Roll the finished omelet onto a platter, or cut in half in the pan, and serve.
- Add 2 teaspoons of the olive oil to the pan. When the pan feels hot as you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Tilt the pan to distribute the eggs evenly over the surface. Tilt it slightly again, and gently shake with one hand while lifting up the edges of the omelet with the spatula in your other hand so as to let the eggs run underneath during the first few minutes of cooking.
- Spread half the mushrooms down the middle of the eggs. Top with half the cheese. As soon as the eggs are set on the bottom (the top will still be runny), jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Shake in the pan for another minute if you don't like the omelet soft on the inside; for a moist omelet, tilt the pan at once and roll out onto a plate. Keep warm in a low oven while you repeat with the remaining eggs and herbs, and serve.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 20 grams, Carbohydrate 10 grams, Fat 31 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 509 milligrams, Sugar 4 grams, TransFat 0 grams
FETA PEPPER OMELETS FOR 2
These use minimal ingredients, yet they burst with flavor! These would also be good adding sauteed mushrooms, olives, capers, or roasted garlic! So easy to whip together for a fast, but filling hot breakfast! ***This recipe is only for 1/2 people! Increase everything if you are making for more! Enjoy...
Provided by MelvinsWifey
Categories Breakfast
Time 20m
Yield 1 omelet, 2 serving(s)
Number Of Ingredients 10
Steps:
- In medium bowl, wisk together eggs, seasoning salt, and tobasco. Set aside.
- Heat olive oil over medium high heat in large skillet. Sautee the bell peppers and red onion slices about 10 minutes, or until desired. Season with salt and pepper. Remove from pan and set aside.
- In same skillet, add egg mixture over a medium heat. Let eggs set completely on the bottom, leaving it just a little runny on the uncooked top.
- Using two spatulas if need be, flip the set egg onto the second side and immediately add half of the feta cheese on one side of the omelet.
- Place onions and bell peppers on top. Place cheddar cheese on top of peppers and onions.
- Fold empty side of the omelet over the veggies and cheese and top the top of the fully cooked omelet with the remaining feta cheese.
Nutrition Facts : Calories 346.9, Fat 27, SaturatedFat 11.9, Cholesterol 365.5, Sodium 617.1, Carbohydrate 7.2, Fiber 1.4, Sugar 4.9, Protein 19
FETA, PARMESAN & CHIVE OMELETTE
This recipe serves 1 and was originally published in Good Taste magazine, in Australia. It's really yum. The salad leaves are a nice touch. I've also made it with mozzarella & parmesan & enjoyed it with a slice of toast & sliced mini roma tomato. Simple, versatile, easy & delish :)
Provided by Rhiannon and Matt
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Crack eggs into a bowl, add chives and season with salt and pepper.
- Use a fork to whisk until well combined.
- Melt butter in a small non-stick frying pan over medium heat.
- Add the egg mixture and tilt the pan until it covers the base. As the omelette begins to set, lift the edge so the uncooked egg mixture can run underneath.
- Sprinkle feta and parmesan over half the omelette and cook for 2-3 minutes or until it is just set.
- Fold in half and slide onto a plate. Serve immediately with salad leaves.
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RICOTTA OMELETS RECIPE | BON APPéTIT
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4.2/5 (43)Total Time 15 minsServings 2
- Melt 1 tablespoon butter in an 8-inch nonstick skillet over medium heat. Season eggs with salt and pepper.
- Add half of eggs to skillet. Cook eggs, stirring gently with a heatproof silicone spatula, until eggs are lightly scrambled and almost cooked, about 3 minutes. Spread eggs evenly to cover bottom of skillet.
- Top eggs with half of ricotta, Parmesan, basil, and chives. Using spatula, fold up one-third of omelet. Roll omelet over onto itself, then slide omelet onto a plate. Repeat with remaining ingredients to make a second omelet. Top with Cherry Tomato Vinaigrette.
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