Omelet With Meat Sauce Recipes

OMELET WITH MEAT SAUCE

Steps:

• Heat 1 tablespoon of the oil in a wok or frying pan, add the garlic, 2 spring onions and celery and cook for 1 minute. Increase the heat, add the chicken and pork and cook for 2 minutes.
• Blend the cornflour with 1 tablespoon water. Stir into the sauce with the sherry and soy sauce and simmer, stirring occasionally, for 15 minutes.
• Meanwhile, make the omelet.
• Season the eggs with salt and pepper to taste. Heat the remaining 2 tablespoons oil in a large frying pan pour in the eggs and cook gently, drawing the cooked edges towards the centre with a fork, until set and browned on both sides.
• Carefully transfer to a warmed serving dish. Spoon over the meat sauce and garnish with spring onions and celery leaves. Serve immediately.

MEAT LOVER'S OMELET

Steps:

• In small bowl, combine eggs and pepper, whisking to beat well.
• In a 10-inch nonstick skillet, melt butter over medium heat, rotating pan to coat bottom.
• Add egg mixture.
• As eggs begin to cook, gently lift edges with a spatula and tilt pan so uncooked portion flows underneath.
• Cook for 3-4 minutes, or until just set.
• Sprinkle cheese, bacon, sausage and ham evenly onto half of omelet.
• Fold omelet in half.
• Cook for 1 minute, or until cheese is melted.
• Serve immediately.

WESTERN OMELET

Steps:

• Melt 1 teaspoon butter in a small skillet over medium heat. Add mushrooms, bell pepper, and green onions; cook until tender, about 5 minutes. Stir in ham until heated through, about 1 minute. Season with salt and pepper. Set filling mixture aside in a small bowl and keep warm.
• Beat eggs together in a bowl; season with salt and pepper.
• Heat the same skillet over medium-high heat. Add remaining 1 teaspoon butter; heat until foaming. Pour in eggs and cook for 30 seconds. Lift the edges of the omelet so that the uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set but still moist and soft, about 2 minutes.
• Spread the filling over one side of the omelet. Fold the other half over the filling and slide omelet onto a plate.

OMELET WAFFLES WITH SAUSAGE CHEESE SAUCE

Steps:

• Preheat waffle maker. In a large skillet, cook sausage, mushrooms, onion and red pepper over medium heat until sausage is no longer pink and vegetables are tender, 8-10 minutes, breaking up sausage into crumbles; drain. Remove from heat and keep warm., Meanwhile, in a large saucepan, whisk flour, 1-3/4 cups cream and 1/2 teaspoon seasoned salt until smooth. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in cheese and 1 cup sausage mixture until cheese is melted. Remove from heat and keep warm., In a large bowl, whisk eggs and the remaining 1/4 cup cream and 1/2 teaspoon seasoned salt until blended. Bake in a well-greased waffle maker until golden brown, 2-3 minutes. Serve with sausage mixture and cheese sauce; sprinkle with parsley.

DINER'S OMELET WITH HOLLANDAISE SAUCE

Steps:

• For the sauce:.
• Place egg yolks, lemon juice and pepper in blender container and blend until lemon color.
• Turn blender to high and very slowly add butter, blend until thick, about 30 seconds.
• To serve, heat sauce slowly in top of double boiler over hot water. Once sauce is finished remove from double boiler to keep warm while omelets are finished.
• For the Omelet:.
• In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. In the drippings, saute mushrooms and veggies of choice until tender; set aside.
• Coat a 10-in. skillet with cooking spray and place over medium heat; add 3/4 cup beaten eggs (3 eggs) 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 a fourth of the mushrooms and veggies of choice, 1/4 cup cheese on one side and sprinkle with cheese; fold other side over filling. Invert omelet onto a plate to serve. Repeat for remaining omelets. Top with hollandaise sauce and bacon.

FLUFFY OMELET WITH CHEESE SAUCE

Steps:

• Beat egg whites until frothy.
• Add water and salt and beat until stiff, but not dry.
• Beat egg yolks until lemon-colored and very thick.
• Gently fold yolks into the whites.
• Heat butter in a 10" skillet with oven proof handle.
• Pour in the egg mixture, spreading it evenly, but slightly higher around the edges.
• Reduce heat and cook slowly about 8 to 10 minutes, or until omelet is puffed up and set.
• Gently lift up on edge of it with a spatula; it should be golden on the underside.
• Bake in a 325° oven for about 10 minutes, or until a knife inserted in omelet center comes out clean.
• Loosen omelet around edges with spatula. Tilt pan and fold the smaller, or upper half, over the lower half.
• With the aid of spatula and spoon, slip omelet onto hot platter.
• Spoon Cheese Sauce on it and serve at once.
• To make cheese sauce:.
• Melt 2 tablespoons butter in saucepan over low heat.
• Blend in 2 tablespoons flour, 1/4 teaspoon salt and a dash of black pepper.
• Add 1 cup milk all at one time and cook and stir until mixture bubbles and thickens. Add 1 cup shredded sharp cheese and stir until it melts.

ITALIAN OMELETTE

Steps:

• Heat spaghetti sauce in saucepan or microwave until hot.
• Whip eggs with salt and pepper until well combined.
• Heat butter until melted on medium.
• Turn to medium low, and add egg to pan.
• Cook 1 minute without disturbing.
• Add warmed spaghetti sauce to entire surface, and cheeses and basil to half.
• Cook until the egg is no longer runny (about 2 - 3 more minutes).
• Fold egg over cheese.
• Serve with a toasted bagel or English muffin.
• Variations include the addition of sausage, pepperoni, green peppers, onions, mushrooms, Italian seasoning, other herbs, etc. Enjoy!

BAKED OMELET WITH MEAT (IRGEE)

Steps:

• Preheat oven to 375º F.
• In an oven-safe skillet, brown the meat and onion over medium-high heat.
• While the meat and onions cook, beat the cornstarch, parsley, salt and Syrian pepper into the eggs.
• When the meat is cooked through, drain the excess fat and pour in the egg mixture. Put the skillet on the center rack of the oven and bake until firm and cooked through, about 20 minutes.