Omelet Veggies And Hungarian Pepperoni Recipes

WORLD'S BEST VEGETARIAN OMELETTE

Steps:

• Cut the cherry tomatoes, red pepper and spinach leaves.
• Melt the butter in the frying pan.
• Beat the eggs with a fork and season with salt and pepper.
• Add the mixture to the pan and spread it out evenly. When it starts to firm up, but still has a bit of raw on top, add grated cheese and also the cherry tomatoes, spinach, and red pepper.
• Using a spatula, ease the edges and quickly turn it over onto the other side.
• The other side will cook a lot quicker, it only needs about 1-2 minutes.
• When it is done, place a large plate on top of the pan and flip the omelette as fast as you can.
• Serve immediately.

VEGGIE OMELETTES (WITH TIPS ON HOW TO MAKE THE PERFECT OMELET)

Steps:

• First, we want to get your filling ready. Heat butter in a small frying pan over medium heat. Add onions and mushrooms and saute until onions become clear. Add spinach and tomatoes. When spinach has wilted, remove from heat and cover with lid or foil to keep warm.
• Crack the eggs into a mixing bowl and whisk until eggs become light yellow in color. Set aside. Pour oil into In an 8" pan (you don't want to do a smaller pan or the eggs won't cook as well) and swirl around until pan in evenly coated with oil. Put pan on the stove over medium-low heat.
• While oil is heating quickly add water, salt, and pepper to the eggs and beat vigorously until the eggs become light and airy. When the oil becomes wavy and hot, slowly pour the eggs into the pan. Once the eggs are in the pan, do not stir! Let them just sit and start to bubble up a little bit.
• When the bottom of the eggs begin to set a little bit, use heat-resistant rubber spatula to gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.
• Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
• Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left. DO NOT OVERCOOK!
• Stir cheese and toppings together and spoon down center of the omelet in a line (adding more cheese to the top if you like it extra cheesy). Quickly fold one side of the omelet over the toppings and then do the same with the other side (as if you were folding a piece of paper into thirds).. you may also just fold the omelet straight over (as if folding a piece of paper in half). You may keep the omelet in the pan until the cheese is melted (flipping over if necessary).. just be sure you don't overcook the eggs-- you don't want them to be crispy and brown!
• Top with additional toppings, hollandaise sauce (click here), salsa, sour cream.. etc...

FRESH VEGETABLE OMELET

Steps:

• In a small bowl, beat the egg whites, water and cream of tartar until stiff peaks form. In a large bowl, beat eggs and salt until thick and lemon-colored, about 5 minutes. Fold in the whites., In a 10-in. ovenproof skillet coated with cooking spray, melt butter. Pour egg mixture into skillet. Cook for 5 minutes over medium heat or until puffed and lightly browned on the bottom. Bake, uncovered, at 350° for 10-12 minutes or until a knife inserted 2 in. from edge comes out clean., Meanwhile, in a large skillet, saute the tomato, zucchini, onion, green pepper and Italian seasoning until tender. Carefully run a knife around edge of ovenproof skillet to loosen omelet. With a knife, score center of omelet. Place vegetables on one side and sprinkle with cheese; fold other side over filling. Slide onto a serving plate; cut in half.

OMELET- VEGGIES AND HUNGARIAN PEPPERONI

Steps:

• First, beat the 3 eggs together in a small bowl and add the salt, and black pepper mixing well. Take a medium sized pan and place the olive oil in it to get hot. Once the olive oil is very runny and hot, pore in the eggs, and put on low heat. Let the eggs get a bit cooked on one side before adding the tomato, pepperonis, cucumber and cheese to it. it should look not brown yet brown on one side. When you have placed the veggies in the omelet, fold omolet, in half of almost half way. Make sure the heat is low so the inside of the omelet can cook a bit. When it is ready and is golden brown one one side and the inside is cooked enough not to be dripping of eggs(!), place on a plate and sprinle the thyme and oregano on top! Enjoy!!

PEPPERONI OMELET

Steps:

• 1. Beat eggs with milk; season with salt and pepper. Spray an 8-inch (20 cm) non-stick skillet with cooking spray. Heat skillet over medium-high heat.
• 2. Pour in egg mixture. As mixture sets at the edges, with spatula, gently push cooked portions towards center. When eggs are almost set on surface but still look moist, spread pizza sauce over half of the omelet.
• 3. Top with pepperoni and Mozzarella cheese. Fold the omelet in half and slide onto a warm plate. Sprinkle with Parmesan cheese.

HUNGARIAN OMELET

Steps:

• Sauté onion in butter over medium heat in a large skillet until golden brown, 10 minutes.
• Add mushrooms and paprika and cook until the mushrooms are soft, about 5 minutes.
• Reduce heat to low.
• Whisk eggs, salt and pepper and add to pan. Cook slowly for about 10 minutes.
• Lift and allow uncooked portion to flow underneath until all of the uncooked egg has been moved.
• IF YOU WOULD LIKE TO BROWN THE OTHER SIDE:.
• Using a plate the size of the pan, carefully slide the omelet onto the plate. Turn skillet over and place on top of the plate. Turn skillet and plate at the same time, placing skillet back on burner while keeping plate on top until in place (as though it were a pot lid). Remove plate and cook a few minutes to brown that side OR place under broiler for a few minutes.
• You will have circular omelet, not a half moon shape. Do NOT attempt top FOLD in half.
• Cut into wedges and serve with a dollop of sour cream and chopped green onions.

YUMMY VEGGIE OMELET

Steps:

• Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper 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 with the milk, 1/2 teaspoon salt and pepper.
• Shred the cheese into a small bowl and set it aside.
• Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them.
• 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. Cut in half and serve.

PEPPERONI OMELET

Steps:

• Whisk eggs in a bowl with Tabasco sauce.
• Grate onion and potato into same bowl.
• Add diced tomato and mix together.
• Place mixture into a lightly oiled small skillet or fry pan over medium to low temperature.
• Immediately layer pepperoni slices over the top and sprinkle with grated cheese.
• Grind pepper over the top.
• Cook around 15-20 minutes until egg has set on the top and cheese has melted, there is no need to flip it.