Fancy But Easy Breakfast Custard Omelets Recipes

23 BEST OMELETTES RECIPE COLLECTION

23 Best Omelettes Recipe Collection image

These omelette recipes make the perfect meal any time of the day! From ham and cheese to spinach and feta to chili and cheese, the possibilities are endless with omelettes.

Provided by insanelygood

Number Of Ingredients 23

Ingredients

Classic Denver Omelette
Diner-Style Ham and Cheese Omelette
Spanish Omelette
Spinach Feta Omelette
Greek Omelette
Mushroom and Sun-Dried Tomato Omelette
Easy Tomato Omelette
Loaded Grilled Hash Brown Omelette
World's Best Vegetarian Omelette
Chili, Cheese, and Bacon Omelette
Simple Cheese Omelette
Brie and Bacon Omelette
Bacon Lobster Omelette
Meat Lovers Baked Omelette
Kale and Cheese Omelette
Cheesy Mushroom and Spinach Omelette
Prosciutto, Parmesan, and Rosemary Omelette
Shrimp Omelette
Chicken Omelette
Tex-Mex Omelette With Roasted Cherry Tomato Salsa
Loaded Mediterranean Omelette
Broccoli and Cheese Omelette
Smoked Salmon Omelette

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep an omelette in 30 minutes or less!

Nutrition Facts :

FANCY BUT EASY BREAKFAST CUSTARD OMELETS

Fancy but Easy Breakfast Custard Omelets image

This is a very easy, yet elegant breakfast dish. I like to serve with English muffins and fresh fruit salad. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: France.

Provided by kiwidutch

Categories Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

softened butter or vegetable oil cooking spray, for ramekins
6 large eggs
2 teaspoons finely chopped parsley, plus extra for garnish
2 teaspoons minced onions
1/8 teaspoon fresh ground black pepper
1/4 teaspoon salt
1 cup half-and-half
2 tomatoes, diced, for garnish

Steps:

Place an oven rack in the middle position and preheat oven to 325 degrees. Butter or spray 6 (4-ounce) ramekins.
In medium bowl, whisk eggs until slightly thickened. Add parsley, onion, pepper, salt and half-and-half. Whisk until combined.
Place prepared ramekins in a baking pan about 2 inches deep lined with a dish towel. Ladle egg mixture into ramekins.
Place baking pan on oven rack and carefully add enough hot water to come halfway up sides of ramekins.
Cover ramekins with a sheet of foil and bake 30 minutes, or until set and a knife inserted near the edge of one custard comes out clean.
Carefully remove ramekins from water bath with a dish towel.
Serve omelets in ramekins, or remove and place on individual plates. Serve at once, garnished with diced tomato and parsley.

Nutrition Facts : Calories 134, Fat 9.7, SaturatedFat 4.5, Cholesterol 226.4, Sodium 185.8, Carbohydrate 3.9, Fiber 0.5, Sugar 1.6, Protein 7.9

BREAKFAST OMELETTE (WW)

Breakfast Omelette (Ww) image

If following the WW flex plan this is 4 points/serving -- which is very do-able as a breakfast dish,even if adding fruit to make it a complete breakfast.Recipe source: WW Magazine (March 2008)

Provided by ellie_

Categories Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 eggs
4 egg whites
3/4 teaspoon salt
1/4 teaspoon pepper
1 onion, chopped
2 garlic cloves, minced
1 tomatoes, chopped
1 cup fat-free cottage cheese (or 1 cup fat-free ricotta cheese)
1/4 cup reduced-fat Italian cheese blend, shredded (or your favorite reduced-fat cheese, shredded)
2 tablespoons basil, chopped
2 teaspoons olive oil

Steps:

In a bowl whisk together eggs, egg whites, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside.
Spray a non-stick skillet with Pam and set over medium-high heat.
Add onion, garlic and remaining salt (1/4 teaspoon) and 1/8 teaspoon pepper; cook, stirring occasionally for 2-5 minutes or until onion is softened.
Add tomato and cook an additional 2 minutes. Transfer mixture to a bowl and stir in cheese and basil. Set aside.
Wipe out skillet with a paper towel.
Add oil to skillet and heat over medium-high heat. Pour in egg mixture and cook until eggs are set (3-5 minutes), lifting edges to allow uncooked eggs to flow under.
Spoon cheese mixture over half of the eggs, folding the other half of the eggs over the cheese mixture to enclose the filling. Cook turning once for about 2 more minutes or until filling is heated through.
Cut into 4 serving pieces and serve.

Nutrition Facts : Calories 161.4, Fat 7.5, SaturatedFat 2, Cholesterol 214, Sodium 568.3, Carbohydrate 5.9, Fiber 0.9, Sugar 3.3, Protein 16.8

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