Easyomeletforone Recipes

EASY BAKED OMELET

Steps:

• Preheat oven to 350°F. Heat dressing in small ovenproof nonstick skillet on medium-high heat. Add onions and asparagus; cook 3 min., stirring occasionally.
• Meanwhile, beat eggs lightly in medium bowl. Stir in tomatoes, ham and 1/4 cup of the cheese. Pour into skillet; cook, without stirring, 3 to 4 min. or until edges begin to set. Sprinkle with remaining 1/4 cup cheese.
• Bake in skillet, uncovered, 20 min. until center is set. Let stand 5 min.; cut into wedges to serve. Sprinkle with chopped fresh parsley, if desired.

EASY OMELET FOR ONE

Steps:

• Whip the milk and flour together.
• Add sour cream or whipped cottage cheese.
• Add eggs and whisk until well blended.
• Keep in fridge until ready to cook.
• Heat non-stick skillet over medium heat (5-6 on electric stove).
• Spray skillet with lite olive oil or other veggie spray.
• Pour in egg mixture. You do not have lift the egg mixture to let the uncooked run under it will cook perfectly just by leaving it to cook.
• Cover with lid and cook 5 minutes (you do not have to flip it) or until it has risen and is firm on top.
• Meanwhile have your filling ready and warm.
• Place omelette on a warmed plate put filling on it, flip half over and enjoy or place filling on half the omelete in the pan, flip half over and slide onto a warmed plate.

OMELET FOR TWO

Steps:

• In a large saucepan, saute mushrooms in 1 tablespoon butter. Remove mushrooms and keep warm. In the same pan, cook sausage until no longer pink; drain. Add remaining butter. Stir in flour until blended. Gradually add milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in sour cream and mushrooms; set aside and keep warm. , In a bowl, beat eggs, milk, salt and pepper. In a skillet, melt butter. Pour egg mixture into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are completely set. Transfer to a serving plate. Spoon sausage mixture over one side of the omelet; fold in half.

PERFECT OMELETTE FOR ONE

Steps:

• In a small mixing bowl, break both eggs, add cold water, salt and pepper and using a fork or a whisk, mix until well blended.
• Preheat an 8 or 10 inch frying pan on medium-high heat. It is preferable to use a non-stick frying pan or skillet.
• Add butter and let it melt.
• Rotate pan and let the butter coat the edges.
• Pour the egg mixture into the center of the pan and immediately start to rotate the pan in a circular motion, keeping the pan on the element at all times.
• During rotating, take a spatula and loosen the egg on the sides of the pan if nececessary and continue to rotate the pan until the eggs are cooked. You may need to loosen the sides a couple of times during cooking; takes about 2 minutes. The omelette should be loose and rotate in the pan. Do not overcook the omelette as it will get rubbery.
• Once the omelette is cooked, take the spatula and turn 1/3 of the omelette over towards the center of the pan. Slide the omelette onto a platter so that it folds again.
• You may wish to use your choice of filling. Just before you fold the last 1/3 over, add some filling and then fold the omelette over.
• Do not let the omelette brown. It should be thin and soft.
• Enjoy.

OMELET FOR TWO

Steps:

• Preheat the oven to 350 degrees F.
• Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds.
• Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.