VEGGIE STUFFED OMELET
Need an egg dish for breakfast? Make these veggie stuffed omelet that's ready in just 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 1
Number Of Ingredients 10
Steps:
- In 8-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper, onion and mushrooms to oil. Cook 2 minutes, stirring frequently, until onion is tender. Stir in spinach; continue cooking and stirring just until spinach wilts. Remove vegetables from pan to small bowl.
- In medium bowl, beat egg product, water, salt and pepper with fork or whisk until well mixed. Reheat same skillet over medium-high heat. Quickly pour egg mixture into pan. While sliding pan back and forth rapidly over heat, quickly stir with spatula to spread eggs continuously over bottom of pan as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook; omelet will continue to cook after folding.
- Place cooked vegetable mixture over half of omelet; top with cheese. With spatula, fold other half of omelet over vegetables. Gently slide out of pan onto plate. Serve immediately.
Nutrition Facts : Calories 140, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 3 g, TransFat 0 g
EGG FOO YOUNG (CHINESE OMELETTE)
Recipe video above. This is how the Chinese do omelettes! Egg Foo Young was created as a recipe to use up leftovers, so make this your own using what you have - see Notes for the formula. Otherwise, use EITHER the prawn/shrimp or pork filling. Makes 4 small omelettes, serves 2 as meal with rice, or 4 as part of a banquet.
Provided by Nagi
Categories Mains
Time 25m
Number Of Ingredients 21
Steps:
- Mix cornflour and soy sauce. Then add remaining ingredients.
- Pour into a saucepan over medium heat. Bring to simmer, stirring constantly. Simmer for 1 minute until sauce thickens to thin syrup consistency. Remove from stove, set aside.
- MICROWAVE option: Microwave on high for 1 1/2 minutes. Stir very well, microwave for another 1 1/2 minutes until thickened. Mix well again.
- Place pork in a bowl, add remaining ingredients. Use fork to mix through.
- Whisk eggs in a bowl.
- Add beansprouts, green onions, pork or prawns, salt and pepper. If using pork, crumble the raw pork in with fingers (see video). Mix through.
- Heat 1/2 tbsp vegetable oil and drizzle of sesame oil in a non stick skillet over medium heat. Add a bit of garlic and quickly saute (10 seconds) and push into centre of skillet.
- Ladle in 1/4 of batter. Use spatular to push edges in to form a round(ish) shape.
- Cook until the underside is light golden (about 1 1/2 minutes) then flip and cook the other side for 1 minute. The raw meat will cook through in this time. Repeat with remaining egg to make 4 omelettes (use 2 pans if you can!).
- Slide omelette onto plate. Pour over sauce. Sprinkle with sesame seeds and green onions, if using.
- Serve with a side of rice and steamed vegetables of choice. Double the sauce if you want enough to pour over the rice and veggies! (Click on Servings to scale recipe up).
Nutrition Facts : Calories 227 kcal, Carbohydrate 7 g, Protein 16 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 309 mg, Sodium 838 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
ASIAN STYLE STUFFED OMELETTE RECIPE
Asian Style Stuffed Omelette Recipe is a quick whip of a folded omelet which is loaded with Asian flavors. We at Archana's kitchen constantly try to think to add in enough protein and nutrients into one dish that will keep your hunger far and as well keep you fit. This recipe is the perfect for your breakfast or even light dinner meal before you head to bed. The vegetables that are stuffed in the omelet are stir fried with simple Chinese flavors like soy sauce, chilli vinegar and green chilli sauce. The egg is also whipped up with Some chopped spring onions to add in more texture. Serve the Asian Style Stuffed Omelette Recipe along with a smoothie or a glass of juice to kick start your day with good meal. If you are looking for more Asian recipes here are some : Lettuce Wrap Recipe with Asian Style Roasted Vegetables Asian Style Tofu Curry with Roasted Eggplants Cold Asian Noodle Salad Flavoured With Peanuts And Sesame
Provided by Archana's Kitchen
Time 30m
Yield Makes: 4 Servings
Number Of Ingredients 11
Steps:
- To begin making the Asian Style Stuffed Omelet Recipe, add eggs into a bowl and mix with with salt, pepper and spring onions. Give a good whisk till it fluffs up.
- Heat a flat skillet with oil, add ginger and garlic and saute till it softens.
- Add baby corn and cook till it is done, which will take about 20 minutes. Add bell peppers and saute for 10 more minutes.
- Add all the sauces along chilli vinegar and stir fry. Check for Salt and add if needed. Take the stir fried vegetables out of the pan and keep it aside.
- Heat oil over a medium heat and coat the surface of the pan with a few drops of oil (not required when using a good non stick pan).
- Pour the egg mixture and spread it well with ladle.
- Once it starts getting cooked, after about 30 seconds on medium flame, sprinkle the Vegetable stuffing over the egg omlette
- Fold the egg with spatula from the sides and transfer it to a plate by bringing it to the edge of the pan. You can also cook the omelette on both sides and them go with putting cheese and rice, if you prefer.
- Serve the Asian Style Stuffed Omelette Recipe along with a smoothie or a glass of juice to kick start your day with good meal.
SUPER-STUFFED OMELET
Steps:
- In a 10-in. nonstick skillet, coated with cooking spray, saute the tomato, mushrooms, green pepper and onion until tender; remove and set aside., In a small bowl, whisk the eggs, milk, parsley, basil and pepper. Pour into skillet,; cook over medium heat. As the eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, top with spinach, cheese slices and tortilla., Invert pan to flip omelet; return omelet to pan, tortilla side down. Place ham and sauteed vegetables on one side of omelet. Sprinkle with 3/4 cup shredded cheese; fold the omelet over filling. Cover and let stand for 1-1/2 minutes or until cheese is melted. Remove from the heat. Top with remaining shredded cheese. Serve with salsa and sour cream if desired.
Nutrition Facts : Calories 629 calories, Fat 39g fat (20g saturated fat), Cholesterol 423mg cholesterol, Sodium 1063mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 3g fiber), Protein 41g protein.
OMELET WITH STRAWBERRIES
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 13
Steps:
- For the strawberries: Toss together the strawberries, granulated sugar and vinegar in a small bowl. Allow the mixture to stand for 15 minutes. Strain before using.
- For the omelet: Whisk together the eggs, granulated sugar, cream and salt until smooth in a medium bowl. Stir in the mint. Heat the butter and oil over medium-high heat in a 10-inch nonstick skillet. Add the egg mixture and cook until almost set, about 4 minutes. Spoon the strawberry mixture down the center of the omelet. Fold the edges of the omelet over the strawberries. Cook until the egg mixture has set, 3 to 4 minutes.
- For the whipped cream: Beat the cream, powdered sugar and vanilla in a large mixing bowl until the cream holds stiff peaks.
- Cut the omelet into slices and serve with whipped cream.
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