Kittencals Fluffy Omelet Recipes

KITTENCAL'S GREEK FETA AND OLIVE OMELETTE

Kittencal's Greek Feta and Olive Omelette image

yes baking powder you read correctly... this is the secret to the must fluffiest eggs! you may adjust all amounts to taste, since the feta cheese is highly salted I have left the salt as optional, if you really wanted to take this omelette to another level add in some fresh sauteed mushrooms slices :) --- also see my recipe#251220

Provided by Kittencalrecipezazz

Categories Breakfast

Time 17m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 -2 tablespoon butter
4 large eggs
2 tablespoons whipping cream (or use half-and-half or 2 tablespoons cold water)
1/8 teaspoon baking powder
1/8 teaspoon dried oregano (or use 2-3 teaspoons chopped fresh)
1/4 teaspoon fresh ground black pepper (or to taste)
1 pinch salt (optional or to taste)
1/4 cup crumbled feta cheese
1/4 cup chopped pitted black olives

Steps:

In a bowl whisk eggs with whipping cream, baking powder, oregano and black pepper until well combined; allow to sit for 5 minutes.
In a medium skillet melt butter over medium heat until sizzling.
Whisk/stir the egg mixture one more time then pour into hot skillet; cook without stirring for 3 minutes or until almost set, gently lifting the edge of the eggs with a spatula to allow any uncooked egg to flow underneath.
On one side of the ometette sprinkle the feta cheese and olives.
Lift the uncovered half over the cheese and olives and cook for another 2-3 minutes.
Slide onto a plate.

Nutrition Facts : Calories 319.5, Fat 27.1, SaturatedFat 13.2, Cholesterol 475.5, Sodium 642.7, Carbohydrate 3.3, Fiber 0.6, Sugar 1.6, Protein 15.8

KITTENCAL'S ITALIAN MELT-IN-YOUR-MOUTH MEATBALLS

Kittencal's Italian Melt-In-Your-Mouth Meatballs image

Cooking the meatballs in simmering pasta sauce will not only add so much extra flavor to the sauce the meatballs will be melt-in-your-mouth tender, you may of course oven-bake the meatballs for about 25 minutes, --- don't be afraid to add in more Parmesan cheese and a little more milk, there is no need to measure exactly, this recipe is pretty much foolproof, leftover cooked meatballs make a wonderful pizza topping just slice thinly and freeze until ready to use ----- these also make wonderful juicy burgers shaped into patties-- for more of my tried and true recipes check out my food blog at www.kittencalskitchen.com

Provided by Kittencalrecipezazz

Categories Meat

Time 50m

Yield 1 1/2 pounds

Number Of Ingredients 10

Ingredients

1 1/2 lbs ground beef (a mixture of 1 pound ground beef and 1/2 pound ground pork will work well also)
1 large egg, slightly beaten
1/2 cup grated parmesan cheese
1/3 cup breadcrumbs (or use enough to hold the meat together (no dry breadcrumbs? just soak 3 slices of bread in the 1/3 )
1 -2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder or to taste)
1 -2 teaspoon salt (or to taste, I use 2 teaspoons seasoned salt)
1 teaspoon fresh ground black pepper
1/3 cup milk (can use up to 1/2 cup milk)
1/2 teaspoon dried oregano (optional, or to taste)
1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)

Steps:

Mix all ingredients together in a large bowl.
Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
**note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.

Nutrition Facts : Calories 1312.6, Fat 84.2, SaturatedFat 35, Cholesterol 469.4, Sodium 2615.7, Carbohydrate 25.1, Fiber 2.1, Sugar 2.1, Protein 107.2

SUPER FLUFFY OMELET RECIPE BY TASTY

Super Fluffy Omelet Recipe by Tasty image

Here's what you need: large egg whites, large egg yolks, unsalted butter, salt, pepper, fresh chive

Provided by Pierce Abernathy

Categories Breakfast

Time 30m

Yield 2 servings

Number Of Ingredients 6

Ingredients

5 large egg whites
3 large egg yolks
2 tablespoons unsalted butter, halved
salt, to taste
pepper, to taste
fresh chive, chopped, for garnish

Steps:

Separate the egg whites and the egg yolks in two separate bowls. You'll only need 3 yolks, so discard the other 2 or reserve for another use.
Whisk the egg yolks until they become homogenous and pale in color. Set aside.
Transfer the egg whites to a large bowl and whisk until they triple in size and become white with medium peaks.
Carefully fold the egg yolks into the egg whites until fully incorporated.
Pour the egg mixture into a medium nonstick frying pan with a lid. Cook over medium-low heat until bottom of omelet has set, about 5 minutes.
Lift up each side of the omelette and drop a tablespoon of butter underneath.
Cover the pan and cook for another 5 minutes, or until the top of the omelet has set.
Remove the lid and season the omelet with salt and pepper. Remove the pan from the heat.
Fold the omelette onto a plate and sprinkle with chives.
Enjoy!

Nutrition Facts : Calories 463 calories, Carbohydrate 1 gram, Fat 35 grams, Fiber 0 grams, Protein 31 grams, Sugar 1 gram

KITTENCAL'S SALAMI CHEESE OMELETTE

Kittencal's Salami Cheese Omelette image

This has been a tradition on weekend mornings at my house for years! This makes enough to feed two hungry men or even three people, the ingredients can be decreased and adjusted to suit taste, I really don't even measure when I make this omelette so the ingredients below are only estimated. I usually purchase the unsliced whole salami chubs for this it is easier to cut into pieces, and also try to purchase the all beef, the taste is much better. If you are planning to make this omelette on a regular basis as I do (and you will, it is so good!) a short cut, is to purchase a whole salami, cut into small pieces and then freeze, it will be handy in your freezer when you want it. If you have any leftovers (which you probably won't lol!) the cold omelette mixture makes a fabulous sandwich. Regular white onions just don't work for this omelette use only green!

Provided by Kittencalrecipezazz

Categories Breakfast

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 8

Ingredients

6 -7 eggs, well beaten
1 pinch baking powder (this will make the eggs fluffy!)
1/4 cup half-and-half cream (can use full-fat milk also) or 1/4 cup unwhipped whipping cream (can use full-fat milk also)
salt and pepper
butter (for frying)
1 1/2 cups salami (chopped into about 1/2-inch squares)
3 green onions, chopped
1/2 cup shredded cheddar cheese or 1/2 cup mozzarella cheese

Steps:

Whisk the eggs with baking powder, half and half together well with the salt and pepper; set aside.
In a medium frypan melt about 2 tablespoons butter (can use more or less butter) and brown the salami pieces.
Add in the green onions to the salami, and fry until soft (about 2 minutes).
Pour in the egg/cream mixture.
Then sprinkle with grated cheese.
Adjust with more salt and pepper if desired.
Cover frypan and cook until eggs are soft and fluffy, turning egg mixture occasionally with a spatula.
*NOTE* don't overcook the eggs, you want them soft and fluffy.
Delicious!

Nutrition Facts : Calories 380.9, Fat 27.8, SaturatedFat 12.8, Cholesterol 675.4, Sodium 407.1, Carbohydrate 4.5, Fiber 0.6, Sugar 1.9, Protein 27.2

FLUFFY ITALIAN OMELET

Fluffy Italian Omelet image

I'm not sure this is really an Italian Omelet, but that is what my mom always called it. Very simple and tasty.

Provided by JenniferK2

Categories Breakfast

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

2 eggs
2 teaspoons breadcrumbs
2 teaspoons parmesan cheese
1 teaspoon milk
1 teaspoon parsley

Steps:

Mix all ingredients together and beat well.
Heat skillet and spray with cooking spray.
Pour egg mixture into pan and cook until almost set; fold omelet in half and cook about 30 seconds longer.

Nutrition Facts : Calories 182.8, Fat 11.3, SaturatedFat 3.9, Cholesterol 426.6, Sodium 227.1, Carbohydrate 4.5, Fiber 0.2, Sugar 1.1, Protein 14.7

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