Pumpkin Omelette Recipes
CHINESE-STYLE PUMPKIN OMELETTE
Provided by Spice the Plate
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, beat the eggs and toss in salt, ground pepper and cooking wine to season, stir to mix well.
- Add in the pumpkins and chives, mix well and set aside.
- Add oil to a 10-inch non-stick pan, shake the pan to distribute the oil evenly and turn to medium-low heat.
- Before the oil starts to shimmer, add the mixture into the pan and spread evenly with a spatula.
- Cook under medium-low heat with the lid on for 5 minutes on one side.
- Flip to the omelette with the help of a plate, and cook another 4-5 minutes with the lid off.
- Top with toasted sesame seeds and serve with soy sauce for dipping.
PUMPKIN OMELETTE
after being on a low carb program I was so over eggs I had to come up with other ways to eat them nearly every day I hope you like this I still have this twice a week
Provided by Skitzmix-julz
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- beat the eggs slice the pumpkin chop tomatoes in half
- pour egg mixture into a frying pan lay pumpkin,spinich and tomatoes on top, break up ricotta cheese and spread that over everything fold it over and place it in the oven for 10 minutes
- its nice with a bit of grated cheese over the top as well.
- for a nicer presentation if you push the pumpkin along the top of the folded omelette before it goes in the oven it crisps it slightly.
Nutrition Facts : Calories 106.7, Fat 6.4, SaturatedFat 2.4, Cholesterol 216.6, Sodium 91.8, Carbohydrate 4.2, Fiber 0.8, Sugar 1.6, Protein 8.4
PUMPKIN, HALLOUMI & CHILLI OMELETTE
Create this colourful one-pan omelette using pumpkin or butternut squash
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat half the oil in a large frying pan. Cook the halloumi for 1-2 mins on each side until golden, remove from the pan and set aside. Add the remaining oil to the pan, then cook the squash for about 10 mins, until soft and starting to colour. Add the chilli and garlic and cook for a further 2 mins. Pour over the vinegar, then put the halloumi back into the pan, scatter over the mint and pour on the eggs. Cook for 5 mins until the base is set.
- Heat the grill to high. Flash the omelette under the grill for 5 mins until puffed up and golden. Serve immediately or allow to cool and serve cold with a salad if you like.
Nutrition Facts : Calories 339 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 1.92 milligram of sodium
CHINESE-STYLE PUMPKIN OMELET
Put a Chinese Spin on Brunch with This Hearty Chinese-Style Pumpkin Omelet! This Easy Recipe Is Perfect for The Weekends when You Have Time...
Provided by Bethany Lim
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, whisk 3 eggs. Whisk in ½ teaspoon salt, ½ teaspoon ground black pepper, and 1 tablespoon cooking wine.
- Add in 2 cups cut pumpkin and cut chives and mix well.
- In a 10-inch non-stick pan over medium-low heat, heat 2 tablespoons oil and swirl the pan to coat. Add the egg mixture and spread evenly using a spatula. Cover with a lid and cook for 5 minutes.
- Using a plate, flip the omelet, then slide back to the pan to cook the other side uncovered for 4-5 minutes more.
- Garnish the omelet with 1 teaspoon toasted sesame seeds and serve with soy sauce for dipping!
Nutrition Facts : Calories 155, Fat 10,8g, Carbohydrate 10,7g, Protein 5,8g, Cholesterol 123mg, Sodium 343mg
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