RUNNY OMELET
I love combining ingredients, especially for breakfast, but I just don't like making omelets. For me, the great part of eggs is the separate flavor of the runny yolks. This recipe is very easy to modify to your personal tastes, but the most important thing to keep in mind with your additional ingredients is that they will heat up within about three to four minutes. That means that rough veggies need to be pre-cooked, as should your bacon or other meats. All additives should be at room temperature. Here's how I had it this morning:
Provided by Lilith70
Categories Breakfast
Time 9m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Heat a small skillet (non-stick is fine) over medium-LOW heat, and melt the butter. (It should not pop or crackle very much at all.).
- Crack your eggs into a separate bowl so as to avoid adding calcium to your dish (shells), and then pour them into the skillet.
- Sprinkle your salt and pepper over the top.
- Distribute your additives (tomatoes and cheese in this case) over the whites, doing your best to avoid the yolks. If you get some on there, it's not that big of a deal, but it could breach the yolk.
- Cover with a pan lid for three minutes for two eggs, four and a half minutes for three eggs. This will "baste" the eggs. You'll know they're done when the outside of the yolks turn pink.
- Simply slip the finished eggs onto a plate or into a large soup bowl, and you have a great egg breakfast without crispy edges or dry corners! Serve with toast, biscuits, or whatever other sopping device you prefer.
Nutrition Facts : Calories 642.7, Fat 51.7, SaturatedFat 29.6, Cholesterol 552, Sodium 909.2, Carbohydrate 4.5, Fiber 0.7, Sugar 3.7, Protein 39.8
OMELETTE OVER EASY STYLE
I am not usually crazy about omlettes because I like the runny yolk of an over easy egg. With this omlette you'll get both... the delicious flavor of an omelette, with crispy sweet onion and cheese, and you'll also get the nice rich yolk of the egg running out of the omlette as you cut into it. Delicious!
Provided by Sooz Cooks
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oil in the skillet on medium high and place the onion in the skillet in a single layer to brown and crisp.
- Meanwhile, separate the eggs and set the yolk aside. Scramble the whites and season with salt and pepper to. taste.
- When the onions have browned and start to turn crisp, sprinkle half the cheese into the pan over the onions.
- Pour the scrambled egg white into the pan, and rotate to fully coat the bottom. Let the bottom set up, then while tilting the pan to the side, use the spatula to lift a portion of the cooked bottom so that the liquid mixture still on top will flow underneath and cook.
- Do this all around the skillet until there is very little liquid egg left on top.
- Sprinkle the rest of the cheese on top and gently add the yolk off center.
- Carefully lift up one edge of the omelet, and fold it over to the other edge, trapping the yolk inside.
- Let it heat a minute longer to warm to set the center, then slide the omelet onto your serving plate.
Nutrition Facts : Calories 289, Fat 19.6, SaturatedFat 7.6, Cholesterol 649.3, Sodium 298.5, Carbohydrate 4.1, Fiber 0.4, Sugar 2.4, Protein 22.6
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