Provencal Omelet Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SKINNY PROVENçAL OMELET



Skinny Provençal Omelet image

79% less sat fat • 97% less cholesterol than the original recipe. Flavor abounds in these healthy omelets filled with mushrooms, green onions, and tomato. Egg substitute and part-skim mozzarella keeps the fat and calories in check.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 15m

Yield 2

Number Of Ingredients 13

Nonstick cooking spray
2 cups sliced fresh mushrooms
3 tablespoons sliced green onion
1 clove garlic, minced
1 cup refrigerated or frozen egg product, thawed
1/4 teaspoon herbes de Provence or dried thyme or basil, crushed
1/8 teaspoon salt
Dash ground black pepper
1 teaspoon olive oil
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1 tablespoon finely shredded Asiago or Parmesan cheese
1 medium plum tomato, chopped
Snipped fresh parsley (optional)

Steps:

  • Lightly coat an unheated 6- to 7-inch skillet with flared sides with nonstick cooking spray. Preheat skillet over medium heat. Add mushrooms, green onion, and garlic to skillet; cook until tender; stirring frequently. Remove mushroom mixture from skillet using a slotted spoon; set aside. If necessary, pour liquid out of skillet; carefully wipe out skillet.
  • In a medium bowl, combine egg product, herbes de Provence, salt, and pepper. Beat with a whisk or rotary beater until combined. Add 1/2 teaspoon of the oil to clean skillet. Preheat skillet over medium heat.
  • Pour half of the egg mixture into prepared skillet. Cook, without stirring, about 1 minute or until egg mixture begins to set. Run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath.
  • Continue cooking and lifting edges until egg mixture is set but is still glossy and moist. Sprinkle with half of the mozzarella cheese. Top with half of the mushroom mixture. Continue cooking until cheese just begins to melt. Using the spatula, lift and fold an edge of the omelet partially over filling. Transfer omelet to a warm plate. Prepare another omelet with remaining oil, egg mixture, mozzarella, and mushroom mixture. Top omelets with Asiago or Parmesan cheese, tomato, and, if desired, parsley.

Nutrition Facts : Calories 170, Carbohydrate 8 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 20 g, SaturatedFat 3 g, ServingSize 1 omelet, Sodium 510 mg, Sugar 4 g, TransFat 0 g

PROVENCAL OMELET



Provencal Omelet image

Make and share this Provencal Omelet recipe from Food.com.

Provided by internetnut

Categories     Breakfast

Time 15m

Yield 1-2 serving(s)

Number Of Ingredients 13

nonstick cooking spray
2 cups sliced fresh mushrooms
3 tablespoons sliced green onions
1 garlic clove, minced
1 cup frozen fat-free liquid egg product, thawed or 4 eggs
1/4 teaspoon dried thyme or 1/4 teaspoon basil, crushed
1/8 teaspoon salt
1 dash ground black pepper
1 teaspoon olive oil
1/4 cup shredded part-skim mozzarella cheese (1 ounce)
1 tablespoon finely shredded asiago cheese or 1 tablespoon parmesan cheese
1 medium plum tomato, chopped
snipped fresh parsley (optional)

Steps:

  • Lightly coat an unheated 6- to 7-inch nonstick skillet with flared sides with nonstick cooking spray. Preheat skillet over medium heat. Add mushrooms, green onion, and garlic to skillet; cook until tender; stirring frequently. Remove mushroom mixture from skillet using a slotted spoon; set aside. If necessary, pour liquid out of skillet; carefully wipe out skillet.
  • In a medium bowl, combine egg product or eggs, herbes de Provence, salt, and pepper. Beat with a whisk or rotary beater until combined. Add 1/2 teaspoon of the oil to clean skillet. Preheat skillet over medium heat.
  • Pour half of the egg mixture into prepared skillet. Cook, without stirring, about 1 minute or until egg mixture begins to set. Run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath.
  • Continue cooking and lifting edges until egg mixture is set but is still glossy and moist. Sprinkle with half of the mozzarella cheese. Top with half of the mushroom mixture. Continue cooking until cheese just begins to melt. Using the spatula, lift and fold an edge of the omelet partially over filling. Transfer omelet to a warm plate. Prepare another omelet with remaining oil, egg mixture, mozzarella, and mushroom mixture. Top omelets with Asiago or Parmesan cheese, tomato, and, if desired, parsley.
  • Tips:.
  • Spray the cold skillet with cooking spray instead of cooking the vegetables with oil or butter.

Nutrition Facts : Calories 236.2, Fat 14.2, SaturatedFat 6.5, Cholesterol 36.3, Sodium 655.3, Carbohydrate 11, Fiber 2.7, Sugar 5, Protein 19.2

OMELET PROVENCAL



Omelet Provencal image

Create the perfect omelet with the savory French flavors of Provence: tomatoes, garlic, olives and herbs. Make one omelet for two, or two omelets for four. Either way, this easy main dish becomes the highlight of a quick, nutritious meal. Just prepare a crisp salad, slice some crusty baguette bread - and your Provencal dinner is ready to serve!

Provided by cannedfood

Categories     Breakfast

Time 20m

Yield 2 Omelets, 2 serving(s)

Number Of Ingredients 9

1 tablespoon water
3 large eggs (If you need to restrict cholesterol, use 3/4 cup egg substitute, or use some egg whites in place of )
1 pinch fresh ground black pepper
2 teaspoons olive oil
1/2 cup diced canned tomatoes with onion and garlic, drained
1/4 cup shredded muenster cheese
2 tablespoons canned sliced black olives
2 tablespoons chopped fresh parsley
1 teaspoon herbs de provence parsley sprig, for garnish

Steps:

  • Combine eggs, water and pepper in a small bowl; whisk gently to blend the whites and yolks, but not to make them frothy. Melt the olive oil in a 10-inch, non-stick skillet over medium-high heat, tilting to coat the bottom and sides. Once the oil is hot, pour the eggs inches.
  • As the eggs start to set, lift the edges so the uncooked egg mixture flows underneath. Cook until the eggs are set and no visible liquid egg remains, about 1 1/2 to 2 minutes.
  • Top half the omelet with tomatoes, cheese and olives; sprinkle with parsley and herbs de Provence. Flip the unfilled half of the omelet over the top. Heat until lightly browned on the bottom, then slide onto a plate to serve. Garnish with parsley sprigs.

More about "provencal omelet recipes"

HEALTHY OMELET RECIPES - EATINGWELL
Find healthy, delicious omelet recipes, from EatingWell, including cheese, egg white and spinach omelets. High-Protein Greek Salad Omelet Wrap. 20 mins How the Potato Chip Omelet on …
From eatingwell.com


CRESPEOU A CLASSIC PROVENCAL RECIPE FOR PICNICS
Crespeou (pronounced cres-PAY-oo) means crêpe in Provencal is also called Gâteau d’Omelettes. This traditional Provencal recipe often appears from picnic hampers and at potluck parties. Prepared in advance serve the dish hot or …
From perfectlyprovence.co


PROVENçAL OMELETTE (RATATOUILLE OMELETTE) - BE INSPIRED
Beat eggs and water lightly together. Place a small, heavy-based frying pan over medium heat. When hot, add oil and swirl to coat base and sides.
From beinspired.au


SPANISH OMELETTE RECIPE FOR ONE: SOLO FLAVOR ADVENTURE
Jun 2, 2024 Carefully slide the omelette onto a plate. Place the pan over the plate and flip the omelette back into the pan to cook the second side. Cook for an additional 2-3 minutes. Slide …
From recipesforyoutwo.com


MUSHROOM SPINACH CHEDDAR OMELET IN HEXCLAD SKILLET
4 days ago What sets this mushroom omelette recipe apart is its simplicity—everything cooks in one pan, with a hack to avoid soggy veggies. The eggs and melted cheese are lightly toasted …
From gentletummy.com


PROVENCAL OMELET CAKE - FRENCHENTRéE
Spread with a think layer of cheese filling and cover with a courgette omelet. Repeat until all the omelets and filling are finished, finishing with an omelet. Flip the cling film over the omelet and …
From frenchentree.com


PROVENCAL OMELET, FRENCH RECIPE - RECIPEZAZZ.COM
Sep 25, 2015 Free recipes and menu ideas for dinner and holiday meals. Recipe Categories . Course. Appetizers (3220) Beverages (2327) Breakfast (3035) Desserts (6228) Dinner (11885) ... Provencal Omelet, French. 5.0 …
From recipezazz.com


SIMPLE SAVORY OMELETTE WITH HERBES DE PROVENCE AND …
May 9, 2023 Here, two French culinary concoctions combine to create one delicious dish. Herbes de Provence is the name used for a spice mixture common in the Provençal region of France, and an omelette…well, maybe just the word …
From blog.sigonas.com


OMELETTE PROVENçAL - KUALI
Flip the unfilled half of the omelette over the top. Heat until lightly browned on the bottom, then slide onto a plate to serve and garnish with parsley sprigs or arugula. Note*: If you need to restrict cholesterol, use ¾ cup egg substitute, or …
From kuali.com


OMELET PROVENCAL - RECIPE - COOKS.COM
Top half the omelet with tomatoes, cheese and olives; sprinkle with parsley and herbs de Provence. Flip the unfilled half of the omelet over the top. Heat until lightly browned on the …
From cooks.com


PROVENçAL OMELET | LINDSAY
Sprinkle olive mixture over omelet, leaving a 1-inch wide border around the edge. Use a large spatula to fold one edge over filling, cook 1 to 2 minutes longer or until cheese is melted and center is set. Cut omelet in half; transfer to two …
From ilovelindsay.com


QUICK MUSHROOM TRUFFLE OMELETTE FOR TWO - PERFECTLY …
Egg dishes are generally quick to make, like this Mushroom and Truffle Omelette recipe. For the best result, muster the patience to allow the black truffle to “sit” with the eggs. By storing your truffle with the eggs in an airtight container for …
From perfectlyprovence.co


17 BEST RECIPES FROM PROVENCE (FRANCE) - SNIPPETS OF PARIS
Get the tomato sauce recipe with that traditional Provençale touch of garlic, herbs, and olive oil. You can also try a type of French salsa called sauce vierge. Paired with: From pasta to a …
From snippetsofparis.com


OMELET PROVENCAL RECIPE - NETCOOKS
Top half the omelet with tomatoes, cheese and olives; sprinkle with parsley and herbs de Provence. Flip the unfilled half of the omelet over the top. Heat until lightly browned on the …
From netcooks.com


CRESPéOU (PROVENçAL OMELETTE CAKE) - LINSFOOD
Sep 12, 2014 Heat a little oil, 1 tsp should suffice, in the pan over medium heat and pour about a third of the courgette layer in. Let set for about 10 seconds, then draw the omelette in from its sides, letting the liquid flow onto the pan, until it's …
From linsfood.com


TRADITIONNAL RECIPE OF THE THE CRESPEOU | AVIGNON ET …
- 12 eggs (1 per omelet) - 1 bunch of chives - 1 bunch of parsley - 5 branches de basil - 100g black olives, pitted and chopped - 100g boiled ham, cut into chunks - 100g button mushrooms ... This Provencal recipe should be made the day …
From avignon-et-provence.com


PROVENCAL VEGETABLE OMELET WITH BLACK OLIVES RECIPE
The Provencal Vegetable Omelet with Black Olives recipe out of our category Omelet! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! Login. ... Provencal Vegetable Omelet with Black Olives - A hearty egg …
From eatsmarter.com


PROVENçAL OMELETTE - FOOD SEASONS
Apr 9, 2023 🍽 Provençal omelette 🛒 Ingredients 4 eggs 3 ripe tomatoes 1 clove of garlic 120 g of sausage 2 tablespoons of Butter President 2 tablespoons of extra virgin olive oil 1 tablespoon of parsley pepper as needed. Salt to taste. 👨‍🍳 …
From foodseasons.org


RESEP OMELET TORTILA YANG LEZAT DAN RENDAH KALORI - IDN TIMES
18 hours ago Masak dengan api sedang, supaya omelet matang merata tanpa membuat kulit tortila gosong. Kamu bisa menambahkan paprika, bayam, atau jamur untuk variasi rasa serta …
From idntimes.com


OMELETTE PROVENçALE - EPICURE.COM
Fill omelette with a variety of cheeses, mushrooms, or olives. Nutritional Information Per serving (1 omelette): Calories 400 , Fat 29 g (Saturated 13 g, Trans 0.3 g), Cholesterol 765 mg, …
From epicure.com


Related Search