FRENCH OMELET
This cheesy, full-of-flavor omelet is modeled after one I tasted and loved in a local restaurant. Mine is so hearty and rich-tasting that no one will guess it's lower in fat. -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Whisk together first 5 ingredients., Place a 10-in. skillet coated with cooking spray over medium heat. Pour in egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, top 1 half with remaining ingredients. Fold omelet in half. Cut in half to serve.
Nutrition Facts : Calories 186 calories, Fat 9g fat (4g saturated fat), Cholesterol 207mg cholesterol, Sodium 648mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
FLUFFY EGG WHITE OMELETTE
I used to think that an egg-white omelet couldn't be as good as a "real" one. I was wrong. This omelet is golden and so delicious!
Provided by Vered DeLeeuw
Categories Breakfast
Time 20m
Number Of Ingredients 8
Steps:
- Heat a nonstick 8-inch skillet over medium heat, 2-3 minutes.
- Meanwhile, in a medium bowl, vigorously whisk the egg whites with salt, pepper, and garlic powder, until frothy. Whisk in the parmesan.
- Using a spatula, fold the green onions and tomatoes into the egg whites. You can also scatter the vegetables on top of the eggs after you pour them into the skillet, as shown in the video. But I prefer the method of stirring them into the eggs before you pour them into the skillet.
- Lightly spray the skillet with olive oil spray, then pour the egg whites in and start cooking them, tilting the skillet to spread them evenly.
- As soon as the edges start to set, reduce the heat to medium-low. Gently and repeatedly lift the edges of the omelet, and tilt the skillet to allow the still-runny egg whites to slide to the bottom of the pan, where they will cook faster. The video below shows you how to do that.
- When the bottom of the omelet is cooked and the top is not runny anymore but still wet, carefully flip the omelet. I sometimes use two large spatulas for this task. Another method, shown in the video below, is to place a large heatproof plate on top of the skillet (careful - it will be hot), invert the omelet into the plate, then slide it back into the pan, cooked side up.
- After flipping the omelet, keep cooking it for just a few more seconds, then turn the heat off.
- Fold the omelet, slide it onto a plate, and serve.
Nutrition Facts : ServingSize 1 omelet, Calories 149 kcal, Carbohydrate 4 g, Protein 19 g, Fat 6 g, Sodium 461 mg, Fiber 1 g
FAT FREE DELICIOUS OMELETTE!
This is a delicious, healthy breakfast (or anytime) option for the health-conscious omelette-lover. I make these ALL the time!! They're easy to make and delicious. The ingredients I have listed can easily be customized to fit any taste, and the amount of egg substitute/egg white used depends on the size of the frying pan or how thick you want your omelette to be. Let me know what you think or what variations worked better for you!
Provided by justdonner
Categories Breakfast
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Rinse and chop vegetables to desired size.
- Spray large frying pan lightly with cooking spray, then heat pan under medium-low heat.
- Pour egg substitute or beaten egg whites into heated frying pan.
- Add all other ingredients.
- Cover and let cook; omelette should be flipped when the top part appears to be getting dry.
- Enjoy!
VEGAN CHICKPEA OMELETTE
This Chickpea Omelette is a delicious savory vegan omelette, perfect for a breakfast rich in protein and vitamins.
Provided by Carine Claudepierre
Categories Breakfast
Time 15m
Number Of Ingredients 14
Steps:
- In a small mixing bowl, whisk the chickpea flour, turmeric, nutritional yeast, baking powder, black salt (or salt).
- Whisk in the water until smooth, and no to few lumps appears. Set aside while you cook the vegetables.
- In a non-stick frying pan, heat oil over medium heat and sautee the mushrooms slices, spinach, and red bell pepper, until fully roasted. It takes about 2 minutes.
- Season the vegetable with salt, pepper, and garlic powder.
- Remove the vegetables from the pan and set them aside on a plate.
- In the same non-stick pan, heat the remaining 1/2 tablespoon of olive oil over medium heat, brushing it all over the pan to prevent the omelette from sticking.
- Pour the chickpea omelette batter in the pan, tilting the pan into circular motion to spread it as you will do for crepes.
- Cook for 3-4 minutes, the omelette is cooked when the sides are dry and it's not wet in the center.
- Cover half of the omelette with the sautéed vegetables, add vegan cheese if desired, loosen up the omelette sides with a spatula and fold in half over the filling.
- Serve immediately.
Nutrition Facts : ServingSize 1 omelette, Calories 183 kcal, Carbohydrate 26 g, Protein 13 g, Fat 4 g, SaturatedFat 1 g, Sodium 1442 mg, Fiber 7 g, Sugar 6 g
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- Combine salt, pepper, eggs and milk in a small bowl. Stir with a whisk until just blended (do not overbeat).
- Heat oil in a large skillet over medium-high heat. Add mustard seeds and turmeric; cook 30 seconds or until seeds pop, stirring frequently. Add onions; cook 30 seconds or until soft, stirring frequently. Add tomato, bell pepper and spinach; cook 1 minute or until very soft, stirring frequently.
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- Continue cooking until center is just set (about 2 minutes). Loosen omelet with a spatula, and fold in half. Carefully slide omelet onto a plate. Enjoy!
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