Spicy Dandelion Omelette Recipes

HOT 'N' SPICY OMELET

Hot 'n' Spicy Omelet image

Red pepper flakes add plenty of fiery zip to this omelet from Dixie Terry of Goreville, Illinois. "It's a favorite at our house - for breakfast, brunch or supper - with sausage or bacon, home fries and hot biscuits," she shares.

Provided by Taste of Home

Categories Breakfast Brunch

Time 15m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 tablespoon butter
1 tablespoon canola oil
8 large eggs
2 tablespoons water
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes

Steps:

In a large nonstick skillet, melt butter and oil over medium-high heat. Whisk the eggs, water, garlic, salt and pepper. Add egg mixture 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; fold in half. Invert omelet onto a plate to serve. Sprinkle with red pepper flakes.

Nutrition Facts : Calories 209 calories, Fat 16g fat (5g saturated fat), Cholesterol 433mg cholesterol, Sodium 451mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 13g protein.

SPICY DANDELION OMELETTE

Spicy Dandelion Omelette image

Dandelions: Can't beat 'em? Eat 'em! A quick and recipe using Dandelion flowers. Make sure the place where you get your Dandelions hasn't been sprayed with any chemicals. You need the yellow flowers, not the white round ones. Cut at the stem right below the flower head. Rinse them in water. Two cups isn't really a lot because the flowers shrink when you cook them. If you want you can also add pieces of meat such as ham or sausage. Enjoy!

Provided by contact

Categories Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 cups dandelion flowers (about 20 pcs)
1 cup sweet onion, diced
1 cup button mushroom, quartered
3 pieces red fresno chiles, diced
4 eggs, beaten
1 tablespoon olive oil
garlic salt

Steps:

Heat the olive oil.
Saute the mushrooms, onions, dandelions and peppers in Medium Heat for about 5 minutes.
Take them out of the pan, let them cool a bit, and mix them with the beaten eggs in a bowl. Keep the pan hot.
Pour them altogether in the pan, forming a nice circle. Add Garlic salt to taste. Let it cook in medium heat.
Once the egg is done and the omelette is solid enough, make a fold on one end then roll it up.

Nutrition Facts : Calories 248, Fat 16.9, SaturatedFat 4.1, Cholesterol 423, Sodium 144.3, Carbohydrate 10, Fiber 1.5, Sugar 4.8, Protein 14.4

CHILLI CHEESE OMELETTE

Chilli cheese omelette image

A quick and easy classic with added spice - just six ingredients too

Provided by Good Food team

Categories Breakfast, Brunch, Main course, Supper

Time 10m

Number Of Ingredients 6

Ingredients

1 spring onion
a few sprigs of fresh coriander
2 large eggs
1 tbsp sunflower oil
½ -1 tsp chopped fresh red chilli , or a generous pinch dried chilli flakes
25g mild grated cheddar

Steps:

Chop the spring onion and coriander quite finely and beat the eggs together with salt and pepper. Heat the oil in a small frying pan then tip in the onion, coriander and chilli and stir round the pan for a second or two so they soften a little. Pour in the eggs and keep them moving until two thirds have scrambled.
Settle the eggs back down on the base of the pan, scatter over the cheese and cook for about a minute until the omelette is just set and the cheese has melted.
Carefully fold the omelette using a palette knife and slide from the pan to a serving plate. Eat while the omelette is hot and the cheese still melted.

Nutrition Facts : Calories 381 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Protein 22 grams protein, Sodium 0.86 milligram of sodium

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