Southwestern Omeletflat Belly Diet Recipes

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SOUTHWESTERN OMELET



Southwestern Omelet image

Hearty home-style food is popular in our small farming and timber community. We love pulling in flavors from other regions for this eggy dish. -Patricia Collins, Imbler, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup chopped onion
1 jalapeno pepper, minced
1 tablespoon canola oil
6 large eggs, lightly beaten
6 bacon strips, cooked and crumbled
1 small tomato, chopped
1 ripe avocado, cut into 1-inch slices
1 cup shredded Monterey Jack cheese, divided
Salt and pepper to taste
Salsa, optional

Steps:

  • In a large skillet, saute onion and jalapeno in oil until tender; remove with a slotted spoon and set aside. Pour eggs into the same skillet; cover and cook over low heat for 3-4 minutes. , Sprinkle with the onion mixture, bacon, tomato, avocado and 1/2 cup cheese. Season with salt and pepper. , Fold omelet in half over filling. Cover and cook for 3-4 minutes or until eggs are set. Sprinkle with remaining cheese. Serve with salsa if desired.,

Nutrition Facts : Calories 390 calories, Fat 31g fat (10g saturated fat), Cholesterol 355mg cholesterol, Sodium 480mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 4g fiber), Protein 22g protein.

SOUTHWESTERN OMELET



Southwestern Omelet image

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

Provided by ratherbeswimmin

Categories     Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

8 eggs, beaten
1/2 cup water
1/4 teaspoon salt
1 (4 ounce) can chopped green chilies, drained
1/4 cup finely chopped onion
1/4 cup butter or 1/4 cup margarine, divided
1 cup shredded monterey jack cheese or 1 cup cheddar cheese
1 (8 ounce) jar taco sauce or 1 (8 ounce) jar picante sauce

Steps:

  • Mix together eggs, water, and salt.
  • Stir in chiles and onion.
  • For each omelet, melt 1 T, butter in a heavy skillet until hot enough to sizzle.
  • Pour in one-fourth of egg mixture.
  • As mixture begins to cook, lift edges of omelet and tilt pan to allow uncooked portion to flow underneath.
  • When egg mixture is set and no longer flows freely, sprinkle 1/4 cup cheese over half of omelet.
  • Fold omelet in half, and place on a warm platter.
  • Repeat procedure with remaining ingredients.
  • Serve with taco sauce.

ATKINS SOUTHWESTERN OMELET



Atkins Southwestern Omelet image

A recipe for the beginning stage of the Atkins Diet. I am going to try to bake this or make it as one huge omelet & then just cut it into quarters so I am not cooking one omelet at a time. Nutritional Information from Atkins is as follows: Per Serving: Net Carbs: 2 grams Total Carbs: 2 grams Fiber: 0 grams Protein: 20 grams Fat: 23 grams Calories: 290 Makes: 4 servings Active Time: 20 minutes Total Time: 20 minutes

Provided by Sunshine_Trish

Categories     Vegetable

Time 30m

Yield 4 omelets, 4 serving(s)

Number Of Ingredients 9

8 large eggs
1/4 cup water
1/4 teaspoon salt
1/2 teaspoon pepper
4 teaspoons unsalted butter
4 ounces grated cheddar cheese (1 cup)
3/4 cup chopped bell pepper
1/2 cup chopped yellow onion
3/4 cup diced ham or 3/4 cup bacon

Steps:

  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  • Add 3/4 cup chopped red bell pepper and 1/2 cup chopped yellow onion; cook until vegetables are soft, about 5 minutes.
  • Stir in 3/4 cup diced ham; cook until all ingredients turn light golden, about 3 minutes.
  • Use 1/4 of this filling for each omelet, preparing recipe according to instructions.
  • Whisk eggs, water, salt and pepper in a medium bowl.
  • Melt 1 teaspoon of the butter in an 8-inch nonstick skillet over medium high heat. Add scant 1/2 cup of the egg mixture and cook 1 minute until slightly set. Lift edges of omelet with a heatproof spatula; tilt pan to let uncooked egg flow underneath. Cook just until eggs are set, about 2 minutes.
  • Sprinkle 1/4 cup of the cheese over half of the omelet. Fold the omelet to enclose the cheese; transfer to serving plate. Repeat with remaining egg mixture, butter and cheese.
  • ALTERNATIVE COOKING OPTION:.
  • Pour entire contents into pan after mixed. Once cooked, divide into four equal pieces. Seems less time consuming this way.

SOUTHWEST OMELET



Southwest Omelet image

I like the southwestern flavor profile, but not the heat. Using a poblano instead of jalapeño solves my problem - everyone can put on their own favorite hot or milder sauce/salsa at the table. (If your omelet doesn't turn out pretty, just call it a Southwest Egg Scramble!)

Provided by Carolyn Haas

Categories     Eggs

Time 15m

Number Of Ingredients 11

4 eggs
2 Tbsp onion, chipped
2 Tbsp poblano peppers, chopped (can sub jalapeño)
1/4 c chopped tomato (1 small or 6 grape tomatoes)
1 Tbsp crumbled bacon
2 Tbsp shredded mexican style cheese blend
mexican oregano, dried, crumbled
1-2 Tbsp cilantro, chopped for garnish
lime wedges, hot sauce, salsa to serve
sour cream, (optional) to serve
salt and pepper to taste

Steps:

  • 1. Spray skillet with cooking spray. Heat to medium-high. Add tomatoes, peppers and onions. Saute until softened. Add garlic to cooking veggies.
  • 2. Crack eggs into cup and whip together with fork. Pour over veggies in skillet. Reduce heat to medium. Push edges of eggs away from sides to let liquid eggs run to edges. (You know: make an omelet!)
  • 3. When center is still somewhat undercooked, sprinkle on oregano, cheese and bacon bits. Turn off heat and cover skillet until cheese is melted - a couple minutes.
  • 4. Add any or all of mentioned garnishes. Without the sour cream, it is only 1 WW Smartpoint for half an omelet!

BIGGEST LOSER SOUTHWESTERN OMELET



Biggest Loser Southwestern Omelet image

This is from the Biggest Loser Cookbook and the recipe was created by Mark Yesitis. Only 122 calories, and it fills you up all morning!

Provided by JESMom

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 9

3/4 cup egg substitute
1 tablespoon finely chopped red bell pepper
1 tablespoon finely chopped yellow bell pepper
1 tablespoon finely chopped green bell pepper
2 tablespoons chopped tomatoes
1 tablespoon chopped mushroom
1 teaspoon minced onion
3 tablespoons salsa
1 tablespoon nonfat sour cream (optional)

Steps:

  • Mix everything but the salsa and sour cream.
  • Spray a medium skillet with olive oil spray. Add the egg mixture and set over medium heat.
  • Cook, lifting the edges so the raw egg can slide underneath for about 4 minutes.
  • Flip the omelet and cook another minute or until done.
  • Fold the omelet in half to serve, and top with salsa and sour cream.

Nutrition Facts : Calories 112.9, Fat 0.2, Sodium 648.5, Carbohydrate 9.5, Fiber 1.6, Sugar 6.5, Protein 19.4

SOUTHWESTERN OMELET(FLAT BELLY DIET)



Southwestern Omelet(Flat Belly Diet) image

A simple, but really delicious omelet, full of veggies, it satisfies the craving for a savory dish. You know how chicken soup surprises you because the simple mix of celery, onion and carrot is so delicious? This omelet does the same thing for me. A half an onion and half a red pepper makes a huge omelet. If you are having a hard time getting full, that's the low calorie, yummy option. If you're not so hungry, cut the onion and pepper to 1/4 each, or if you decide to add some of the following vegetables. Other vegetable options are as follows: sauteed mushrooms, jalapeno pepper ( if you want it spicier), drained green chilies, drained rotel tomatoes, or advocado on top. It's pretty versatile, obviously, as omelets are. The thing you can't leave out if you're doing the Flat Belly Diet is the black olives. Another option for the Flat belly diet is to use 5 olives and a couple of slices(1/8 cup) of advocado. If you don't like the black olives, substitute a full 1/4 cup of advocado. I would put the advocado on top, not in the omelet. The calories are going to be about the same. Another option for making this omelet that is really fast is to add your raw, (not sauteed) vegetables after step 2. I like it just as well that way. The vegetables are kind of like a pico de gallo in your omelet because they are cruchy and raw when you do that, but I like them that way just as well. Then the omelet takes less than 5 minutes to cook.

Provided by Heartsong

Categories     Breakfast

Time 20m

Yield 1 omelet, 1 serving(s)

Number Of Ingredients 7

1/2 onion, diced
1/2 red bell pepper, diced
10 black olives, sliced
1 small tomatoes, diced (optional)
3 eggs, beaten
2 teaspoons olive oil
Tony Chachere's Seasoning

Steps:

  • Saute onion. and bell pepper in 1 tsp olive oil until carmelized and tender. If you prefer crisper veggies, saute about 5 minutes, add tomato and cook a couple more. Carmelized is probably 8 to 10 minutes, then add tomato and cook a couple more. Remove from skillet. If your skillet is not a nonstick or well seasoned cast iron, you may need to wipe skillet to keep the egg from sticking.
  • Heat 1 tsp olive oil in skillet for about a minute on medium heat. Add egg, reduce heat and cook until it begins to firm just a bit(less than a minute.) Add veggies.
  • Sprinkle with Tony's.
  • Fold omelet when egg is firm enough.
  • Enjoy!

Nutrition Facts : Calories 389.2, Fat 28.8, SaturatedFat 6.6, Cholesterol 634.5, Sodium 596.7, Carbohydrate 13.1, Fiber 3.4, Sugar 6, Protein 20.3

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