Stuffed Omelet Shrimp Filling Recipes

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.

STUFFED HASH BROWN OMELETTE RECIPE BY TASTY

Steps:

• Take your hash browns out of the freezer to allow them to begin to thaw.
• In an eight-inch nonstick pan, melt one Tbsp. of butter on medium heat and add onions, occasionally stirring. Allow to cook until they have softened and begin to brown. Add the peppers, stir, and salt to taste. Cook until they begin to soften.
• Add the spinach and allow it to wilt for a couple of minutes. Transfer this filling to a bowl.
• Put your pan back on the heat and add one Tbsp. of butter, melting on medium heat. Add your hash browns and season with salt and pepper to taste, stirring until the butter and seasoning are evenly distributed.
• Arrange the potatoes in a flat even layer. Sprinkle cheese evenly on top and allow it to melt. Then, sprinkle the filling evenly on top. When the bottom of the hash browns has crisped up and browned, your hash brown omelette is ready.
• Shake the pan to make sure it's not sticking to the bottom, then bring it over to your plate and carefully tilt the pan, using the edge to help fold it over in half.
• Add your favorite toppings and enjoy! (We used chopped scallions and a chipotle sour cream.)
• For the chipotle sour cream:
• Combine ½ (115 G) cup sour cream or crema, one Tbsp. chipotle in adobo (finely chopped), a pinch of salt, and a splash of water to thin it out.
• Enjoy!

BAKED STUFFED SHRIMP

Steps:

• In a medium bowl, mix crushed crackers, bread crumbs and garlic powder. In a small bowl, blend butter and Worcestershire sauce. Mix blended butter, pepper and Parmesan cheese into the cracker mixture. Stir in white wine, using only enough to hold together the mixture.
• Preheat oven to 400 degrees F (200 degrees C).
• Butterfly the shrimp using a sharp knife, and arrange back side up in a large baking dish. Stuff shrimp with heaping tablespoons of the cracker mixture.
• Bake 20 minutes in the preheated oven, until cracker mixture is lightly browned, shrimp are opaque, and the tails have curled.

SHRIMP OMELETTE

Steps:

• Heat oil in 8 inch skillet. Fry garlic until golden and discard. Add onion and saute until transparent. Add shrimp and saute until they turn pink.
• Beat eggs with salt and pepper in a large bowl until frothy. Add shrimp mixture and stir well. Return to pan, adding more oil if necessary. Cook over medium heat until eggs are set.
• Invert plate over the pan, flip omelette onto plate, return to the pan to brown on other side. Repeat process one more time. Serve hot.
• Garnish with diced tomatoes and shredded cheese.

STUFFED OMELET: SHRIMP FILLING

Steps:

• 1. Shell, devein and cut shrimp in 1/2-inch pieces. Shred celery and onion. 2. Heat oil. Add shrimp and stir-fry until they turn pinkish (about 1 minute). Sprinkle with soy sauce and stir in to blend. 3. Add celery and onion stir-fry 1 minute more. 4. Remove from pan and drain well. Use as a filling for Basic Stuffed Omelets. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

SHRIMP OMELET

Steps:

• Combine the shrimp, wine, bay leaf and parsley in a small saucepan and simmer, uncovered, over medium heat until all the excess liquid has been evaporated.
• Discard the bay leaf and parsley and stir in the cream.
• Season with salt and pepper.
• Melt the butter in an 8 inch pan or an omelet pan until foaming.
• Add the eggs and cook over high heat until just beginning to set.
• Gently lift the edge and tilt the pan to let the unset egg run underneath. Spread the filling over half the omelet. Fold over the other half.
• Slide onto a plate and serve. Garnish with more shrimp if desired.

TOM'S VEGGIE STUFFED 3-EGG OMELET

Steps:

• Filling:.
• In a medium frying pan, add tomatoes, onion, mushrooms, 1 teaspoon garlic powder, and 1/2 teaspoon of paprika.
• Saute over medium heat until the onions are translucent.
• Keep hot till eggs are ready.
• Omelet:.
• Mix eggs, salt, onion powder, and 1/2 teaspoon garlic powder in bowl.
• Heat a well oiled frying pan over medium heat for 2 minutes.
• Pour mixture into pan.
• Move pan to shape mixture into an even circle.
• If an large bubbles should appear while there is still liquid mixture, pop bubble using knife.
• Once cooked approximately 1/2 way through, flip eggs using large spatula.
• Immediately add 1/2 cup of cheddar cheese, spread evenly.
• When cheese starts to melt, use spatula to slide eggs to a plate.
• Stack filling mixture on 1/2 of the circle of eggs while filling is hot.
• Using spatula, carefully close the omelet, hold closed till the filling melts the cheese.
• Top with salsa, if desired.
• Note: I used recipe # 159906 for the salsa on top -- YUMMY!