Scrambled Egg Omelet Recipes

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SCRAMBLED EGG OMELETTE



Scrambled egg omelette image

Provided by Jamie Oliver

Categories     Lunch & dinner recipes     Eggs     Tomato     Lunch & dinner recipes

Time 10m

Yield 2

Number Of Ingredients 5

350 g ripe mixed-colour tomatoes
½ a bunch of fresh basil (15g)
½-1 fresh red chilli
½ x 125 g ball of mozzarella
4 large free-range eggs

Steps:

  • Finely slice the tomatoes, arrange over a sharing platter, then dress with a little extra virgin olive oil, red wine vinegar, sea salt and black pepper.
  • Pick most of the basil leaves into a pestle and mortar, pound with a pinch of salt into a paste, then muddle in 1 tablespoon of extra virgin olive oil to make a basil oil.
  • Finely slice the chilli. Finely chop the mozzarella.
  • Place a 26cm non-stick frying pan on a medium heat with ½ a tablespoon of olive oil. Beat and pour in the eggs, then stir regularly with a rubber spatula, moving the eggs gently around the pan.
  • When they're lightly scrambled but still loose, stop stirring and scatter the mozzarella in the centre, then drizzle over the basil oil.
  • Let the bottom of the eggs set for 1 minute, then - technique time - pick up the pan, tilt it down and, with your other hand, keep tapping your wrist until it shakes the eggs up the side of the pan; use the spatula to flip it back to the middle, then fold the top half back over, too. Turn it upside down on to the tomato platter, set side up.
  • Slice down the centre to reveal the oozy scrambled eggs in the middle. Scatter over the chilli (as much as you dare!) and remaining basil leaves, and tuck on in.

Nutrition Facts : Calories 356 calories, Fat 28.9 g fat, SaturatedFat 9 g saturated fat, Protein 20.9 g protein, Carbohydrate 4.4 g carbohydrate, Sugar 4 g sugar, Sodium 1.2 g salt, Fiber 1.3 g fibre

SCRAMBLED EGG OMELET



Scrambled Egg Omelet image

Say goodbye to the days when you had to decide whether to make scrambled eggs or an omelet, since with this exciting breakthrough in the latest breakfast technology, you're able to have both at the same time. Serve this up with toast slathered with jam.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 15m

Yield 1

Number Of Ingredients 8

3 large eggs
1 pinch salt
1 pinch cayenne pepper
1 teaspoon chopped fresh parsley
½ teaspoon chopped fresh marjoram
½ teaspoon chopped fresh thyme
3 tablespoons grated sharp white Cheddar cheese
2 teaspoons olive oil

Steps:

  • Combine eggs, salt, cayenne, parsley, marjoram, thyme, and white Cheddar cheese in a small bowl and beat with a fork until combined.
  • Heat oil in a small, nonstick pan over medium heat. Pour the egg mixture into the hot pan and use a rubber spatula to begin scrambling the eggs, moving constantly and scraping the sides of the pan as needed. Reduce heat to low when eggs start to come together. Continue cooking, stirring slowly but constantly, until you have achieved very wet, soft scrambled eggs. Turn off the heat.
  • Tilt the pan toward you and push all the eggs together at the bottom edge of the pan. Go around the edges with your spatula, tucking in and smoothing out the edges, as you form the eggs into an omelet that is no longer wet, but still moist. The curve of the pan will help the shaping.
  • Turn the heat back to medium to help form a skin on the surface of the omelet, about 15 seconds. Remove from heat and carefully flop over onto a warm plate. Serve immediately.

Nutrition Facts : Calories 401.4 calories, Carbohydrate 1.9 g, Cholesterol 584.2 mg, Fat 32.8 g, Fiber 0.3 g, Protein 25.2 g, SaturatedFat 11.2 g, Sodium 521.1 mg, Sugar 1.2 g

OMELET SCRAMBLE



Omelet Scramble image

This is really just scrambled eggs with a whole bunch of stuff in it. Easy, delicious and comforting!

Provided by Juju Bee

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

4 eggs
2 tablespoons milk
salt and pepper (to taste)
1/4 cup shredded cheese (we like Colby Jack)
3 slices cooked bacon, crumbled
1/2 cup mushroom, sliced
extra cheese (to garnish) (optional)
parsley (to garnish) (optional)

Steps:

  • Crack all 4 eggs into a bowl.
  • Add the milk, salt and pepper to the eggs and whisk. Set aside.
  • Sauté mushrooms in a bit of butter for 2 or 3 minutes.
  • Add the shredded cheese, bacon crumbles and sauteed mushrooms to the egg mixture and mix.
  • Pour egg mixture into a pan at medium-high heat and cook eggs, scrambling constantly, until no liquid is visible.
  • Top with additional cheese and parsley if desired.

Nutrition Facts : Calories 272.3, Fat 19, SaturatedFat 7.3, Cholesterol 447.4, Sodium 562, Carbohydrate 3.4, Fiber 0.2, Sugar 1.1, Protein 20.8

SCRAMBLED OMELETTE



Scrambled Omelette image

Delightful savoury light lunch for one. I find it too hard to make an omelette that looks like an omelette, so I scramble it - it's quicker and just as tasty!

Provided by Rhazz

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 9

2 eggs
1/4 cup bacon, diced
1/4 cup onion, chopped
1 tomatoes
20 g low-fat cheddar cheese, diced
2 tablespoons skim milk
1 pinch paprika
1 pinch salt
1 pinch pepper, to taste

Steps:

  • Using a lightly greased pan, fry bacon pieces and onion to taste.
  • Add remaining ingredients and fry over low heat until light and fluffy.

Nutrition Facts : Calories 233.3, Fat 11.7, SaturatedFat 4.1, Cholesterol 427.8, Sodium 442.3, Carbohydrate 11.8, Fiber 2.1, Sugar 5.8, Protein 20.1

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