SPINACH, FETA, AND SUN-DRIED TOMATO OMELET
http://www.realsimple.com/food-recipes/browse-all-recipes/spinach-feta-tomato-omelet-00000000054992/index.html
Provided by foodkoop
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, beat the eggs with a pinch each of salt and pepper.
- Melt the butter in a medium nonstick skillet over medium heat.
- Add the eggs and cook, stirring and tilting the pan, until just set, 2 to 3 minutes.
- Sprinkle with the spinach, sun-dried tomatoes, and Feta; fold the eggs over the filling.
- Transfer to a plate and serve with toast or biscuit.
Nutrition Facts : Calories 278.3, Fat 21.4, SaturatedFat 10, Cholesterol 404.7, Sodium 409.5, Carbohydrate 5.3, Fiber 1.1, Sugar 1.2, Protein 16.5
SUN-DRIED TOMATO AND GOAT CHEESE OMELET
Sometimes the filling for my omelet is determined by something I find in my pantry. I don't recall what led me to buy the jar of sun-dried tomatoes that went into this one, but they were very much at home in an omelet.
Provided by Martha Rose Shulman
Categories breakfast, for one, lunch, main course
Time 15m
Yield 1 serving.
Number Of Ingredients 8
Steps:
- Break the eggs into a bowl and beat with a fork or a whisk until they are frothy. Whisk in the milk, salt, pepper and garlic.
- Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- As soon as the eggs are set on the bottom, sprinkle the sun-dried tomatoes, cheese and basil over the middle of the egg "pancake," then jerk the pan quickly away from you then back toward you so that the omelet folds over onto itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate, and serve.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 24 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 8 grams, Sodium 348 milligrams, Sugar 1 gram, TransFat 0 grams
HERB AND SUN DRIED TOMATO OMELET
The best omelet my boyfriend has ever made. Recipe is tweaked slightly and comes from the back of a jar of sun dried tomatoes.
Provided by loveleesmile
Categories < 15 Mins
Time 15m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Over medium-low heat, sauté sliced yellow onion in butter until golden brown.
- Add sliced zucchini, Sun Dried Tomatoes and fresh minced rosemary and thyme.
- Cover and cook 2 minutes.
- Season with salt and pepper.
- Beat Parmesan cheese and chopped Sun Dried Tomatoes into eggs, prepare omelet and fill with caramelized onions and tomatoes.
Nutrition Facts : Calories 378.8, Fat 25, SaturatedFat 12.2, Cholesterol 462.3, Sodium 735.4, Carbohydrate 20.7, Fiber 3.9, Sugar 11.7, Protein 20.4
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SPINACH, SUN-DRIED TOMATO & FETA OMELETTE
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