THE ELEGANT EGGLESS OMELET!
These tender, fluffy, egg free omelets are great all by themselves or topped with sour cream. You can also serve them stuffed with fruit or vegetables, or beans! They are surprisingly easy and quick to make. Adapted from Vegan Vittles cookbook by Jo Stepaniak.
Provided by Sharon123
Categories Breakfast
Time 13m
Yield 4 omelets
Number Of Ingredients 7
Steps:
- Place flour, nutritional yeast flakes, baking powder, salt, and turmeric in a medium bowl, stir with a whisk until well combined. Pour in the milk and oil, stirring well with the whisk to make a smooth batter. Let rest 5-10 minutes, then stir again.
- Oil a 9" or 10" nonstick skillet, or mist with cooking spray. Place over medium hot heat. Pour in 1/3 cup of batter. Immediately tilt and rotate the skillet to distribute the batter evenly and creat a 5"-6" circle Cook until the top is completely dry, the bottom is deep golden and the edges start to curl up slightly.
- Carefully loosen the omelet with a spatula and gently turn it over. Cook the second side until it also is deep golden and flecked with brown. Slide the finished omelet ou of the skillet onto a plate. Cook the remaining omelets in the same way.
- Adjust the heat as necccessary during cooking, and always add a layer of oil to the skillet before cooking each omelet, to prevent from sticking.
- Stack the cookd omelets, one on top of another, on the plate.
- To serve, fold the omelets in half(most attractive side out), or stuff the omelets with your favorite filling before folding them. Enjoy!
Nutrition Facts : Calories 147.7, Fat 3.3, SaturatedFat 1.5, Cholesterol 8.5, Sodium 269.5, Carbohydrate 23.3, Fiber 1.9, Sugar 0.1, Protein 6.7
EGG AND CHEESE BREAD OMELET
Cooking all the components of an egg sandwich - including the bread and cheese - in the same skillet means you end up with a dish that's like a cross between scrumptious French toast and a gooey grilled cheese in one. Inspired by a viral video of a vendor in India making a similar dish, we created this version that's perfect for breakfast, lunch, or dinner (with a salad alongside).
Provided by Food Network Kitchen
Categories main-dish
Time 8m
Yield 1 sandwich
Number Of Ingredients 6
Steps:
- Combine the eggs, scallion and 1 tablespoon water in a small bowl and whisk to combine.
- Heat the butter in a large nonstick skillet over medium-high heat until melted and starting to brown around the edges. Add the egg mixture and swirl the pan to coat the bottom. Working quickly, dip 1 slice of the bread in the eggs, then flip it and place close to one edge of the pan. Repeat with the remaining slice of bread, setting it across the pan from the first bread slice (near the opposite edge) so they are in a straight line with eggs all around. Season with a pinch salt.
- Continue to cook the eggs until they are completely set on the bottom, 1 to 2 minutes. Slide a large metal spatula under the bread slices and flip the whole omelet in one single motion. Put the cheese on top of the omelet, covering the bread slices. Using the spatula, fold one side of the omelet (but not the bread side) over the bread and cheese followed by the other side. Then fold in half to form a sandwich and continue to cook until the bread on the bottom is golden brown, 1 to 2 minutes. Flip and cook until the other side is golden brown, 1 to 2 minutes.
FLUFFY EGG-FREE OR EGGLESS PANCAKES
My son has an egg allergy and we wanted him to eat pancakes as light and fluffy as the ones we love. After all, we don't want to cook twice! You can adjust the cinnamon and vanilla to your tastes. Top with real maple syrup or fruit preserves. I used whole milk because my son is under 2, but you can easily use 2% or skim. He loves to eat these pancakes. I spread the left overs on a cookie sheet and place them in the freezer for a few hours. Then I toss them in a big ziploc bag and place back in the freezer so he can take them to his daycare.
Provided by redjonesy
Categories Breakfast
Time 20m
Yield 12 pancakes, 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat a griddle or pan on the stove top. The griddle is ready for pancakes when water dropped on the hot griddle rolls and sizzles.
- Mix all the dry ingredients.
- Add the milk, water, oil, and vanilla.
- Mix well, but don't over stir; a few lumps are okay.
- Drop 1/4 cup of batter for each pancake.
- Flip the pancake when bubbles form and begin to pop. Keep the heat medium to medium low; they burn fast.
- Enjoy!
Nutrition Facts : Calories 136.7, Fat 5.2, SaturatedFat 1.2, Cholesterol 5.7, Sodium 141.5, Carbohydrate 18.9, Fiber 0.6, Sugar 0.8, Protein 3.5
FLUFFY ITALIAN OMELET
I'm not sure this is really an Italian Omelet, but that is what my mom always called it. Very simple and tasty.
Provided by JenniferK2
Categories Breakfast
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together and beat well.
- Heat skillet and spray with cooking spray.
- Pour egg mixture into pan and cook until almost set; fold omelet in half and cook about 30 seconds longer.
Nutrition Facts : Calories 182.8, Fat 11.3, SaturatedFat 3.9, Cholesterol 426.6, Sodium 227.1, Carbohydrate 4.5, Fiber 0.2, Sugar 1.1, Protein 14.7
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