Best Creamy Goat Cheese Pesto Omelet Ww 10 Pointsplus Recipes
CREAMY GOAT CHEESE PESTO OMELET (WW 10 POINTSPLUS)
Based on a recipe from John La Puma, M.D.'s cookbook, ChefMD's Big Book of Culinary Medicine. I use whole eggs since I believe the entire egg is good for you. DH says this recipe is like something you'd get at a fancy restaurant -- it's delicious! This is 10 PointsPlus (Weight Watchers) for each serving. Feta cheese may replace the goat cheese, and peas may replace the edammame. Tip: try different types of pesto in this dish: sundried tomato, cilantro, even arugula. Nutritional analysis per serving: total fat 14.2 g, fat calories 127.5, cholesterol 18.0 mg, saturated fat 4.4 g, polyunsaturated fat .1 g, monounsaturated fat 1.0 g, fiber 5.7 g, carbohydrates 33.0 g, sugar 6.5 g, protein 30.5 g, sodium 614.3 mg, calcium 131.6 mg, magnesium 32.8 mg, zinc .8 mg, selenium 20.0 mcg, and potassium 309.9 mg; 371 calories per serving, 33% from fat.
Provided by mersaydees
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large nonstick skillet coated lightly with cooking spray over medium heat until hot. Add the edammame and cook until beginning to brown, 2 to 3 minutes.
- In medium bowl beat together the egg whites and cottage cheese; add to the skillet and stir in the edammame. Continue to cook without stirring for 2 minutes or until set on bottom. Using a spatula, gently lift the edges of the omelet to allow the uncooked portion of eggs to settle to the bottom and edges and set. Continue cooking for 2 minutes or until the center is almost set.
- Combine the goat cheese and pesto; spoon the mixture down the center of the omelet. Using a large spatula, fold half of the omelet over the filling.
- Reduce heat to low; cook for 2 minutes or until the cheese melts and the center is set.
- Use the large spatula to cut the omelet in half; transfer to serving dishes and top with basil.
- Serve with toast, and, if desired, preserves.
Nutrition Facts : Calories 261.4, Fat 6.2, SaturatedFat 1, Cholesterol 2.5, Sodium 387.3, Carbohydrate 36.4, Fiber 5.2, Sugar 2.9, Protein 16.7
PESTO OMELET
Make and share this Pesto Omelet recipe from Food.com.
Provided by januarybride
Categories Breakfast
Time 15m
Yield 1 omelet, 2 serving(s)
Number Of Ingredients 5
Steps:
- Combine eggs and tomato in a small bowl and set aside.
- Haet greased, large nonstick skillet over medium-high heat. Pour in egg mixture. Mixture should immediately set at the edges.
- Carefully push cooked mixture at edges toward center so uncooked portions can reach the hot pan surface, tilting pan as necessary.
- While top is still moist and creamy-looking, top with roasted pepper, pesto and cheese.
- Reduce heat to low; fold omelet in half. Cook an additional 2 minutes and serve immediately.
Nutrition Facts : Calories 213.2, Fat 13.9, SaturatedFat 5.5, Cholesterol 437.7, Sodium 552, Carbohydrate 3.8, Fiber 0.8, Sugar 2.1, Protein 17.6
SUN-DRIED TOMATO AND GOAT CHEESE OMELET
Sometimes the filling for my omelet is determined by something I find in my pantry. I don't recall what led me to buy the jar of sun-dried tomatoes that went into this one, but they were very much at home in an omelet.
Provided by Martha Rose Shulman
Categories breakfast, for one, lunch, main course
Time 15m
Yield 1 serving.
Number Of Ingredients 8
Steps:
- Break the eggs into a bowl and beat with a fork or a whisk until they are frothy. Whisk in the milk, salt, pepper and garlic.
- Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- As soon as the eggs are set on the bottom, sprinkle the sun-dried tomatoes, cheese and basil over the middle of the egg "pancake," then jerk the pan quickly away from you then back toward you so that the omelet folds over onto itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate, and serve.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 24 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 8 grams, Sodium 348 milligrams, Sugar 1 gram, TransFat 0 grams
VEGGIE OMELET WITH GOAT CHEESE
My family eats a lot of vegetables so I'll set some aside at dinner to use in an omelet the next day. This cuts prep time in half! I like the versatility of this recipe because it can be made with whatever veggies and cheeses you have. -Lynne Keast, Monte Sereno, California
Provided by Taste of Home
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk eggs, milk, salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add zucchini, mushrooms and green pepper; cook and stir 3-5 minutes or until tender., Add spinach, green onions and garlic; cook and stir 1-2 minutes longer or until spinach is wilted and garlic is tender. Transfer vegetable mixture to a small bowl. In same pan, heat remaining oil. Pour in egg mixture. Mixture should set immediately at edge., As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetable mixture on one side; sprinkle with cheese. Fold omelet in half; cut in half and slide onto plates. Sprinkle with additional green onions.
Nutrition Facts : Calories 316 calories, Fat 23g fat (7g saturated fat), Cholesterol 393mg cholesterol, Sodium 539mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.
CREAMY NO-FAIL CHEESE OMELET
Start the day right with a Creamy No-Fail Cheese Omelet. With four eggs and cheddar cheese, our Creamy No-Fail Cheese Omelet is fluffy and flavorful.
Provided by My Food and Family
Categories Breakfast Eggs
Time 15m
Yield Makes 2 servings, 1/2 omelet each.
Number Of Ingredients 6
Steps:
- Microwave cream cheese in bowl on HIGH 10 sec. to soften. Add eggs and water; beat with wire whisk until well blended. (Small pieces of cream cheese will remain.) Stir in shredded cheese and green onions.
- Melt butter in small nonstick skillet on medium heat. Add egg mixture. Cook 3 to 4 min. or until set, lifting edge with spatula and tilting pan to allow uncooked portion to flow underneath to cook. When egg mixture is set but top is still slightly moist, slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half.
- Slide or flip omelet onto serving plate; cut in half to serve.
Nutrition Facts : Calories 270, Fat 22 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 460 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 16 g
PESTO GOAT CHEESE SPREAD
Categories Condiment/Spread No-Cook Vegetarian Quick & Easy Cream Cheese Goat Cheese Basil Gourmet
Number Of Ingredients 3
Steps:
- Stir together all ingredients with salt and pepper to taste until smooth.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
