STOVETOP OMELETTE FOR ONE
Breakfast is said to be the most important meal of the day, and this hearty omelette includes veggies, turkey bacon, and cheese. Serves one hearty appetite or two smaller appetites.
Provided by thedailygourmet
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 15m
Yield 1
Number Of Ingredients 8
Steps:
- Melt butter in a nonstick skillet over medium-high heat. Saute mushroom slices, turkey bacon, green pepper, and onion until tender, 3 to 4 minutes. Remove to a plate.
- Whip eggs with salt and pepper in a bowl until well combined.
- Pour eggs into the skillet so they completely cover the bottom. Sprinkle Cheddar cheese and turkey bacon mixture over the top. Cook until eggs are set, about 5 minutes. Slide omelette onto a plate.
- Roll up the omelette from one edge until it resembles a burrito. Cut in half and serve.
Nutrition Facts : Calories 435.6 calories, Carbohydrate 9.5 g, Cholesterol 613.2 mg, Fat 32.4 g, Fiber 2.2 g, Protein 28.5 g, SaturatedFat 14.3 g, Sodium 751.3 mg, Sugar 4.8 g
SAVORY OMELET FOR ONE RECIPE BY TASTY
Here's what you need: eggs, milk, salt, pepper, cayenne pepper, paprika, cheddar cheese blocks, gouda blocks, salami, garlic, onion, ketchup, olive oil, tortillas
Provided by Domenic Presta
Yield 1 serving
Number Of Ingredients 14
Steps:
- Set up a bowl on the counter, and crack two eggs into it. To this, add milk, salt, pepper, cayenne pepper, and paprika.
- Whisk the ingredients until they form a mixture.
- While whisking, warm a small pan on medium heat with 1 tbsp of either butter or olive oil.
- Once the pan is hot, pour the egg mixture into it.
- Cut cheeses and salami into 5 by 5 by 5-millimeter cubes: you should have around 17-20 of them total. The ratio from cheese to salami should be around 2:1.
- Add the garlic and onion into the pan.
- After the garlic and onion have cooked for a bit, add the cheese and salami into the pan.
- Continue to cook everything, until the egg is completely cooked, and the cheese is melted.
- Set up a tortilla on a plate, and place the cooked omelette onto it.
- If you'd like, squirt a little ketchup onto the omelette, but don't smother it.
- Place a second tortilla over the omelette. Cut into halves and serve.
- Enjoy!
BASIC OMELETTE RECIPE
Master the omelette with our simple recipe then add the filling of your choice - grated cheese, ham, fresh herbs, mushrooms and smoked salmon are favourites.
Provided by Miriam Nice
Categories Breakfast, Brunch, Lunch, Supper
Time 10m
Number Of Ingredients 3
Steps:
- Season the beaten eggs well with salt and pepper. Heat the oil and butter in a non-stick frying pan over a medium-low heat until the butter has melted and is foaming.
- Pour the eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.
- Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.
- At this point you can fill the omelette with whatever you like - some grated cheese, sliced ham, fresh herbs, sautéed mushrooms or smoked salmon all work well. Scatter the filling over the top of the omelette and fold gently in half with the spatula. Slide onto a plate to serve.
Nutrition Facts : Calories 277 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Protein 20 grams protein, Sodium 0.8 milligram of sodium
PERFECT OMELETTE FOR ONE
I first saw this recipe on a TV cooking show and it looked so easy and good, decided to make it. So easy and quick and tastes so good.
Provided by William Uncle Bill
Categories Breakfast
Time 6m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- In a small mixing bowl, break both eggs, add cold water, salt and pepper and using a fork or a whisk, mix until well blended.
- Preheat an 8 or 10 inch frying pan on medium-high heat. It is preferable to use a non-stick frying pan or skillet.
- Add butter and let it melt.
- Rotate pan and let the butter coat the edges.
- Pour the egg mixture into the center of the pan and immediately start to rotate the pan in a circular motion, keeping the pan on the element at all times.
- During rotating, take a spatula and loosen the egg on the sides of the pan if nececessary and continue to rotate the pan until the eggs are cooked. You may need to loosen the sides a couple of times during cooking; takes about 2 minutes. The omelette should be loose and rotate in the pan. Do not overcook the omelette as it will get rubbery.
- Once the omelette is cooked, take the spatula and turn 1/3 of the omelette over towards the center of the pan. Slide the omelette onto a platter so that it folds again.
- You may wish to use your choice of filling. Just before you fold the last 1/3 over, add some filling and then fold the omelette over.
- Do not let the omelette brown. It should be thin and soft.
- Enjoy.
EASY OMELET FOR ONE
This is so easy to do and it is fail proof! The filling is as good as your imagination, try different combinations. Blue cheese adds some zest. I usually make my filling and keep it warm in the oven while I cook the omelette. I often use 3 tbsp whipped cottage cheese instead of the sour cream. I think my favorite omelette is filled with cheddar cheese, jalapeno pepper, crumbled bacon and mushrooms - I fry the mushrooms and jalapeno for just a minute or two and I add the ceddar to the omelette in the last minute of cooking This is a new favorite filling that I just had. I didn't want to make a new recipe because this is the base recipe. - 3/4 cup fried mushrooms, 1/2 cup chopped, cooked chicken, 1tsp hot cajun spice, 1/4 cup shredded lite gouda cheese (or your own favorite), 4 tbsp hot salsa. Fry the mushrooms in a bit of butter or Pam, add chicken & Cajun spice - heat-remove from pan and keep warm-Cook your omelet-add cheese & chicken/ mushrooms when it is just about cooked to one side of the omelet. flip closed, after 1-2 minutes served with the salsa on top!
Provided by Bergy
Categories One Dish Meal
Time 15m
Yield 1 serving(s)
Number Of Ingredients 15
Steps:
- Whip the milk and flour together.
- Add sour cream or whipped cottage cheese.
- Add eggs and whisk until well blended.
- Keep in fridge until ready to cook.
- Heat non-stick skillet over medium heat (5-6 on electric stove).
- Spray skillet with lite olive oil or other veggie spray.
- Pour in egg mixture. You do not have lift the egg mixture to let the uncooked run under it will cook perfectly just by leaving it to cook.
- Cover with lid and cook 5 minutes (you do not have to flip it) or until it has risen and is firm on top.
- Meanwhile have your filling ready and warm.
- Place omelette on a warmed plate put filling on it, flip half over and enjoy or place filling on half the omelete in the pan, flip half over and slide onto a warmed plate.
OMELET FOR ONE
Make and share this Omelet for One recipe from Food.com.
Provided by ellie_
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Melt one tablespoon of the butter in a medium skillet over medium heat. Add onion and cook until soft (2 minutes).
- Add mushroom and cook another 2 minutes (or until mushroom is soft).
- Add bell pepper and cook another 2 minutes (or until pepper is soft). Remove from heat and stir in parsley.
- Remove vegetables from skillet and set aside.
- Beat eggs with 1 tablespoon water and salt and pepper.
- Melt remaining 1 tablespoon butter in an 8-inch non-stick skillet (or use the same skillet used to cook vegetables in). Pour in the eggs. Cook until edges begin to set- watch because it cooks fast (2-3 seconds).
- With a silicone spatula, stir mixture gently in a circular motion until thickened (10 seconds). Push back egg (from the edges of the pan) that has set so uncooked egg can run underneath. After about 20-30 seconds the top will be still wet but not runny and the omlet will be done. Remove skillet from heat.
- With a silicone spatula fold the lower third (closest to you) of the omlet to the center and then the far edge (1/3rd) towards the center.
- Make a shallow slit the length of the omlet and spoon the vegetables onto it.
- Serve immediately.
Nutrition Facts : Calories 361.7, Fat 32.7, SaturatedFat 17.7, Cholesterol 433.1, Sodium 347.2, Carbohydrate 3.8, Fiber 0.7, Sugar 2, Protein 13.7
VEGGIE OMELET FOR ONE
Healthy and full of veggies-instead of using the butter, I usually just spray the pan with a vegetable spray. I also use a low-fat cheese, usually just whatever I have in the fridge.
Provided by SCOOBYBOO
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Melt one tablespoon butter in a medium skillet over medium heat. Place onion and peppers and musrhoom inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
- While the vegetables are cooking beat the eggs and egg whites with the milk.
- Remove the vegetables from heat and put in small bowl and keep warm.
- Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
- Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate.
MUSHROOM OMELETTE FOR ONE
Awesome for comfort food when you have the house to yourself. Be careful not to over-spice (especially if you use freshly cracked peppercorn)!!! Less is more! I used the peppercorn and it ended up being WAY too much, even though it didn't look like it when it was in the bowl before I cooked it. If you want to opt for less cholesterol, try using 3 egg whites instead of 2 whole eggs.
Provided by InBlackAndLace
Categories Breakfast
Time 5m
Yield 1 omelette, 1 serving(s)
Number Of Ingredients 6
Steps:
- Set burner to medium to medium high (depending on your preference).
- Whisk eggs in a small bowl.
- Whisk in remaining ingredients.
- If burner is on medium, pour the eggs onto the pan first.
- If burner is on medium high, whisk in mushrooms before pouring onto pan.
- Flip omelette constantly so mushrooms don't burn.
- Use your better judgement as to when the omelette is ready (all ovens are different). My omelette took a little under 2 minutes on medium high.
Nutrition Facts : Calories 162.1, Fat 10.1, SaturatedFat 3.1, Cholesterol 423, Sodium 143.1, Carbohydrate 3.2, Fiber 0.7, Sugar 1.9, Protein 14.5
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