MEDITERRANEAN BROCCOLI & CHEESE OMELET
My Italian mother-in-law taught me to make this omelet years ago-she would make it for breakfast, lunch or dinner and eat it on Italian bread. This is one of my favorite ways to use up leftover broccoli. -Mary Licata, Pembroke Pines, Florida
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat broiler. In a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to a simmer; steam, covered, 4-6 minutes or until crisp-tender., In a large bowl, whisk eggs, milk, salt and pepper. Stir in cooked broccoli, grated cheese and olives. In a 10-in. ovenproof skillet, heat oil over medium heat; pour in egg mixture. Cook, uncovered, 4-6 minutes or until eggs are nearly set., Broil 3-4 in. from heat 2-4 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges. Sprinkle with shaved cheese and parsley.
Nutrition Facts : Calories 229 calories, Fat 17g fat (5g saturated fat), Cholesterol 290mg cholesterol, Sodium 775mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 15g protein.
OPEN-FACED OMELET
This tasty breakfast dish is a snap to make with convenient frozen hash browns. It gets its colorful look and fresh flavor from broccoli, red pepper and green onions. I take this egg dish to all of our church brunches and bring home an empty skillet every time. -Cynthia Hinkle, Front Royal, Virginia
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a 9-in. or 10-in. skillet coated with cooking spray, saute the broccoli, red pepper and onions until crisp-tender. Add ham and hash browns. Cook for 2 minutes, stirring frequently. , In a bowl, whisk the egg substitute and pepper. Pour over vegetable mixture (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set; remove from the heat., Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted. Cut into wedges.
Nutrition Facts : Calories 151 calories, Fat 5g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 722mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges
MEDITERRANEAN OMELET
Steps:
- In a small bowl, whisk eggs, water, salt and pepper until blended. In a large nonstick skillet, heat butter over medium-high heat. 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, add cheese, tomato and green onion to 1 side. Fold omelet in half and cut into 2 portions; slide onto plates.
Nutrition Facts : Calories 236 calories, Fat 18g fat (8g saturated fat), Cholesterol 395mg cholesterol, Sodium 472mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 15g protein.
MEDITERRANEAN OMELET
You can make fluffy omelets in less time (and with much less effort) than you may think. This Mediterranean-inspired version has a filling of grape tomatoes, scallions, oregano, and feta cheese.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 8
Steps:
- In a small skillet over medium heat, warm olive oil. Cook grape tomatoes, scallions, and oregano until tomatoes have softened, about 1 minute. Remove from heat; add feta cheese and olives.
- In a small bowl, whisk together eggs and salt until frothy. Make omelet, adding 1 teaspoon olive oil or butter to heated pan; fill with tomato mixture.
Nutrition Facts : Calories 307 g, Fat 24 g, Protein 16 g
SPANISH OPEN-FACED OMELET
Provided by Food Network
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Heat a cast iron skillet over medium heat. When the pan is hot, add the olive oil and heat. Add the peppers and cook until they start to caramelize, about 5 minutes. Season with salt and pepper. Add the tomatoes and cook for 2 minutes.
- Break the eggs into a large bowl. Season with salt and pepper and whisk well. Add the eggs to the pepper mixture and stir constantly until curds start to form. Cook until the mixture has begun to set but is still fairly wet.
- Remove from the heat and scatter the olives and Serrano ham over the top. Place in the oven and cook for 5 minutes, or just it is mostly set, but still a little bit moist. Remove from the oven and sprinkle with the basil. Drizzle with extra-virgin olive oil and let sit for 5 minutes. Slice and serve.
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