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.
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
THAI PORK STUFFED OMELET
Great tasting Thai omelet. Great for breakfast
Provided by barbara lentz @blentz8
Categories Eggs
Number Of Ingredients 16
Steps:
- Whisk the eggs and the fish sauce together and set aside.
- Add olive oil to a skillet. Add the garlic, shallot, ground pork, fish sauce, brown sugar, and sriracha sauce and cook until the pork is no longer pink. Stir in the bean sprouts. Remove from heat and set aside.
- Add the olive oil to a clean skillet and pour in half the eggs. Swirl the eggs around and cook scrunching up the sides and brushing the uncooked top into the pan.
- Add the half of the pork mixture and roll up sides to make a square covering the filling. Remove from skillet and repeat with remaining ingredients. Serve drizzled with hoisin sauce and topped with fresh cilantro
STUFFED OMELET: PORK FILLING
Number Of Ingredients 7
Steps:
- 1. Shred pork, celery and scallions. Blanch bean sprouts. 2. Heat oil. Add pork and stir-fry until it loses its pinkness (1 to 2 minutes). 3. Add celery, scallions and bean sprouts stir-fry 1 minute. Add soy sauce and sugar stir-fry 1 minute more. 4. Remove from pan and drain well. Use as a filling for Basic Stuffed Omelets. VARIATION: * For the pork, substitute chicken, fish or crabmeat. In step 3, when adding the soy sauce and sugar, also stir in 1 tablespoon sherry. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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