A few questions about omelets???!
first and foremost - i've decided i'm going to start eating them more often!.
i don't have a lot of money to spend on groceries, and i hate cooking just for myself (i'm recently single)!.
i'm a mom, with a needy, amazing little 8 month old, so i don't have much free time on my hands to cook / plan recipes!.
i would imagine omeletes are somewhat healthy!?!?
also, can you give me some recipes!?!?!?
thanks so much!.Www@FoodAQ@Com
i don't have a lot of money to spend on groceries, and i hate cooking just for myself (i'm recently single)!.
i'm a mom, with a needy, amazing little 8 month old, so i don't have much free time on my hands to cook / plan recipes!.
i would imagine omeletes are somewhat healthy!?!?
also, can you give me some recipes!?!?!?
thanks so much!.Www@FoodAQ@Com
Answers:
Mexican Jack Omelet
3 eggs
2 ounces Monterey jack/pepper jack cheese
1 tablespoon water or milk
Salt and pepper to taste
Place all ingredients in blender!. Process on GRATE for about 10 seconds!.
Over medium heat, melt a small pat of butter in a skillet!. Pour omelet into skillet!. Cook until just set; then flip over and cook until done!. Fold and serve!.
Makes 1 omelet!.
Pizza Omelet
1/4 cup finely chopped red, yellow and/or green sweet bell pepper
1/4 cup finely chopped red or yellow onion
1/2 teaspoon Italian seasoning, crushed
1/2 cup prepared chunky-style spaghetti sauce
1/2 cup sliced fresh mushrooms
2 eggs, beaten
Evenly coat a 7- to 8-inch omelet pan with spray!. Add pepper, onion and seasoning!. Cook, covered, over medium heat until peppers are soft, about 2 to 3 minutes!.
Meanwhile, in small saucepan, stir together sauce and mushrooms!. Cook over low heat until heated throughout!. Keep warm while preparing omelet!.
Pour eggs over pepper mixture!. (Eggs should set immediately at edges!.) With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary!. Reserving some sauce for topping, when top of omelet is thickened and no visible liquid egg remains, spoon hot sauce onto omelet in half or roll!. Slide from pan onto plate!. Spoon on remaining sauce
Herb Omelets
Start the day with a delicately flavored omelet highlighted by the herb of your choice!.
Prep Time: 5 minutes
Cook Time: 5 minutes
Makes 6 servings
Ingredients:
12 large eggs, beaten
1 tablespoon water
1 teaspoon salt
1/4 teaspoon McCormick? Ground White Pepper
butter or margarine
choice of herbs: (Basil, Chives, Cilantro, Dill Weed, or Tarragon)
Directions:
1!. Place eggs in medium-size bowl, add water, salt and white pepper, and beat until well combined!.
2!. Melt 1/2 teaspoon butter in nonstick 7-inch skillet or omelet pan!.
3!. Pour 1/4 cup egg mixture into pan and sprinkle lightly with one of following: basil, chives, cilantro, dill weed, or tarragon!.
4!. Cook just until omelet is set, but still soft on top!.
5!. Fold 1 side of omelet to center and roll omelet over onto serving plate so both edges are folded under omelet!.
6!. Repeat with remaining egg mixture, adding butter as needed!.
FLUFFY CHEESE OMELET
4 egg whites
4 egg yolks
1 c!. cream style cottage cheese
1/4 tsp!. salt and a dash of pepper
1 1/2 tbsp!. butter
Beat egg whites until frothy!. Add salt and beat until stiff!. Beat yolks until thick and lemon colored; add pepper and cottage cheese and beat until well blended!. Fold egg whites into yolks!. Heat butter in 10 inch skillet, pour in omelet and cook approximately 3 minutes to brown bottom!. Finish cooking at 350 degrees for 15 minutes or until knife inserted in center comes out clean!. For complete dinner heat can of asparagus and a can of mushroom soup (don't dilute soup)!. Top omelet with asparagus first, then mushroom soup!.
ITALIAN MUSHROOM OMELET
3 tbsp!. butter
1 pkg!. (8 oz!.) fresh mushrooms, sliced (about 3 c!.)
2 tbsp!. chopped green pepper
1 jar (15 1/2 oz!.) spaghetti sauce
2 tbsp!. sliced pitted ripe olives
8 eggs
1/2 c!. milk
1/2 tsp!. salt
1/2 c!. shredded Cheddar cheese
In 1 1/2 quart microwave safe casserole, combine 1 tablespoon of the butter, mushrooms and green pepper!. Cover with lid, microwave on high 3 minutes or until vegetables are tender, stirring once during cooking!. Stir in spaghetti sauce and olives!. Cover; microwave on high 3 minutes or until hot and bubbling!.
Stir and set aside!. Place 1 tablespoon butter in 9 inch microwave-safe pie plate!. Cover; microwave on high 20 seconds or until melted!. Brush onto pie plate!. In medium bowl beat eggs, milk and salt until well blended!. Pour 1/2 of the egg mixture into pie plate, cover with waxed paper, microwave on high 2 minutes!.
With spatula gently move cooked outer edge of omelet to center, letting uncooked portion flow to edge!. Cover; microwave on high 2 minutes or until center is set!. Remove omelet to serving plate!. Repeat process with remaining butter and egg mixture!. Spoon about 1/2 cup sauce in center of each omelet; fold omelet in half!. Top with more sauce and cheese!. Serve with remaining sauceWww@FoodAQ@Com
3 eggs
2 ounces Monterey jack/pepper jack cheese
1 tablespoon water or milk
Salt and pepper to taste
Place all ingredients in blender!. Process on GRATE for about 10 seconds!.
Over medium heat, melt a small pat of butter in a skillet!. Pour omelet into skillet!. Cook until just set; then flip over and cook until done!. Fold and serve!.
Makes 1 omelet!.
Pizza Omelet
1/4 cup finely chopped red, yellow and/or green sweet bell pepper
1/4 cup finely chopped red or yellow onion
1/2 teaspoon Italian seasoning, crushed
1/2 cup prepared chunky-style spaghetti sauce
1/2 cup sliced fresh mushrooms
2 eggs, beaten
Evenly coat a 7- to 8-inch omelet pan with spray!. Add pepper, onion and seasoning!. Cook, covered, over medium heat until peppers are soft, about 2 to 3 minutes!.
Meanwhile, in small saucepan, stir together sauce and mushrooms!. Cook over low heat until heated throughout!. Keep warm while preparing omelet!.
Pour eggs over pepper mixture!. (Eggs should set immediately at edges!.) With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary!. Reserving some sauce for topping, when top of omelet is thickened and no visible liquid egg remains, spoon hot sauce onto omelet in half or roll!. Slide from pan onto plate!. Spoon on remaining sauce
Herb Omelets
Start the day with a delicately flavored omelet highlighted by the herb of your choice!.
Prep Time: 5 minutes
Cook Time: 5 minutes
Makes 6 servings
Ingredients:
12 large eggs, beaten
1 tablespoon water
1 teaspoon salt
1/4 teaspoon McCormick? Ground White Pepper
butter or margarine
choice of herbs: (Basil, Chives, Cilantro, Dill Weed, or Tarragon)
Directions:
1!. Place eggs in medium-size bowl, add water, salt and white pepper, and beat until well combined!.
2!. Melt 1/2 teaspoon butter in nonstick 7-inch skillet or omelet pan!.
3!. Pour 1/4 cup egg mixture into pan and sprinkle lightly with one of following: basil, chives, cilantro, dill weed, or tarragon!.
4!. Cook just until omelet is set, but still soft on top!.
5!. Fold 1 side of omelet to center and roll omelet over onto serving plate so both edges are folded under omelet!.
6!. Repeat with remaining egg mixture, adding butter as needed!.
FLUFFY CHEESE OMELET
4 egg whites
4 egg yolks
1 c!. cream style cottage cheese
1/4 tsp!. salt and a dash of pepper
1 1/2 tbsp!. butter
Beat egg whites until frothy!. Add salt and beat until stiff!. Beat yolks until thick and lemon colored; add pepper and cottage cheese and beat until well blended!. Fold egg whites into yolks!. Heat butter in 10 inch skillet, pour in omelet and cook approximately 3 minutes to brown bottom!. Finish cooking at 350 degrees for 15 minutes or until knife inserted in center comes out clean!. For complete dinner heat can of asparagus and a can of mushroom soup (don't dilute soup)!. Top omelet with asparagus first, then mushroom soup!.
ITALIAN MUSHROOM OMELET
3 tbsp!. butter
1 pkg!. (8 oz!.) fresh mushrooms, sliced (about 3 c!.)
2 tbsp!. chopped green pepper
1 jar (15 1/2 oz!.) spaghetti sauce
2 tbsp!. sliced pitted ripe olives
8 eggs
1/2 c!. milk
1/2 tsp!. salt
1/2 c!. shredded Cheddar cheese
In 1 1/2 quart microwave safe casserole, combine 1 tablespoon of the butter, mushrooms and green pepper!. Cover with lid, microwave on high 3 minutes or until vegetables are tender, stirring once during cooking!. Stir in spaghetti sauce and olives!. Cover; microwave on high 3 minutes or until hot and bubbling!.
Stir and set aside!. Place 1 tablespoon butter in 9 inch microwave-safe pie plate!. Cover; microwave on high 20 seconds or until melted!. Brush onto pie plate!. In medium bowl beat eggs, milk and salt until well blended!. Pour 1/2 of the egg mixture into pie plate, cover with waxed paper, microwave on high 2 minutes!.
With spatula gently move cooked outer edge of omelet to center, letting uncooked portion flow to edge!. Cover; microwave on high 2 minutes or until center is set!. Remove omelet to serving plate!. Repeat process with remaining butter and egg mixture!. Spoon about 1/2 cup sauce in center of each omelet; fold omelet in half!. Top with more sauce and cheese!. Serve with remaining sauceWww@FoodAQ@Com
This is a good idea when you have picky eaters, or just want something different than what you make for your son!.!.!.!.
Omelet in a Bag
2 eggs
2 slices ham, chopped (optional)
1/2 cup shredded Cheddar cheese
1 tablespoon chopped onion (optional)
1 tablespoon chopped green bell pepper (optional)
2 tablespoons chopped fresh tomato (optional)
1 tablespoon chunky salsa (optional)
2 fresh mushrooms, sliced (optional
Crack the eggs into a large resealable freezer bag!. Press out most of the air, and seal!. Shake or squeeze to beat the eggs!. Open the bag, and add the ham, cheese, onion, green pepper, tomato, salsa, and mushrooms!. Squeeze out as much of the air as you can, and seal the bag!.
Bring a large pot of water to a boil!. Place up to 8 bags at a time into the boiling water!. Cook for exactly 13 minutes!. Open the bag, and let the omelet roll out onto a plate!. The omelet should roll out easily!.Www@FoodAQ@Com
Omelet in a Bag
2 eggs
2 slices ham, chopped (optional)
1/2 cup shredded Cheddar cheese
1 tablespoon chopped onion (optional)
1 tablespoon chopped green bell pepper (optional)
2 tablespoons chopped fresh tomato (optional)
1 tablespoon chunky salsa (optional)
2 fresh mushrooms, sliced (optional
Crack the eggs into a large resealable freezer bag!. Press out most of the air, and seal!. Shake or squeeze to beat the eggs!. Open the bag, and add the ham, cheese, onion, green pepper, tomato, salsa, and mushrooms!. Squeeze out as much of the air as you can, and seal the bag!.
Bring a large pot of water to a boil!. Place up to 8 bags at a time into the boiling water!. Cook for exactly 13 minutes!. Open the bag, and let the omelet roll out onto a plate!. The omelet should roll out easily!.Www@FoodAQ@Com
You have a lot of good omelet recipes on this page above me!. I only suggest that if "healthy" is on your mind you substitute for 2 eggs: One egg and the whites of two more eggs, disposing of the yolks to get rid of the fat and cholesterol!.
Or you could use a bottled refrigerated egg substitute like Egg Beaters to make a really fluffy omelets!.
One more trick: if you are adding things like mushrooms, green peppers, onions, or other veggies, heat the butter in the saute pan first, add and saute the veggies partially to get the liquid out of them, and then pour on the egg mixture!.
Helps eliminate that watery goo that occurs when folding omelets!.
Good Luck!Www@FoodAQ@Com
Or you could use a bottled refrigerated egg substitute like Egg Beaters to make a really fluffy omelets!.
One more trick: if you are adding things like mushrooms, green peppers, onions, or other veggies, heat the butter in the saute pan first, add and saute the veggies partially to get the liquid out of them, and then pour on the egg mixture!.
Helps eliminate that watery goo that occurs when folding omelets!.
Good Luck!Www@FoodAQ@Com
There are really no recipes for Omelettes!. Beat 3 large eggs, add 1/2 tsp of cold water, beat again!. You need a good fry pan, teflon is best!. Spray the pan with Pam cooking spray!. Cook with a lid, do not try to flip it!. Add your filling when the top of the omelette looks fully cooked (no runny stuff)!. Any type of filling works, red peppers, onions, cheddar cheese, chopped cooked ham, shrimp (canned), or any type of leftovers you have!. One omelette would feed you and your baby and is very healthy for you both!.Www@FoodAQ@Com
basically just take 1-2 eggs, and add either milk or water!. then add seasonings to taste!. pick out your fillings and prepare them!. then scramble the eggs in a bowl and pour in to a pan with melted butter!. cook about 1 minute or until you can see that about one side is done!. then flip over and immediately put on fillings on one side!. check on other side and fold when the eggs are cooked thoroughly!. thats it =]Www@FoodAQ@Com
beat up 2 or 3 eggs with a splash of milk and add what ever filling or veggies you feel like!.!. I have seen ones with chili in or taco meat!.!.!. Really its what ever you want/sounds good/ have on hand
I get a pot of water boiling add a little salt and in a ZIP LOCK ( must be zip lock, freezer bags no off brands) pour your filling cheese and eggs in zip shut tight with no air in the bag and place in boiling water let boil for about 12-15 minutes for 3 eggs!.!.!.!. they will slide right out no messy omelet pan to clean up after!.Www@FoodAQ@Com
I get a pot of water boiling add a little salt and in a ZIP LOCK ( must be zip lock, freezer bags no off brands) pour your filling cheese and eggs in zip shut tight with no air in the bag and place in boiling water let boil for about 12-15 minutes for 3 eggs!.!.!.!. they will slide right out no messy omelet pan to clean up after!.Www@FoodAQ@Com
http://www!.5min!.com/Video/how-to-cook-an!.!.!.
Learn the "method" of making an omelette, and then you can let your imagination take over as far as the fillings, cheese, etc!. etc!. This is a good way to use up leftover veggies and things like pieces of ham, bacon, etc!.Www@FoodAQ@Com
Learn the "method" of making an omelette, and then you can let your imagination take over as far as the fillings, cheese, etc!. etc!. This is a good way to use up leftover veggies and things like pieces of ham, bacon, etc!.Www@FoodAQ@Com
Although omelets are fairly simple, they provide many opportunities to create !.!.!. For example, they taste best if you use fresh eggs and add complementary cream!.Www@FoodAQ@Com
Use water, 1 TBL per egg instead of milk for a fluffier omelet!.
Add whatever fillings you like when it is nearly set!.
Fold and serve!.Www@FoodAQ@Com
Add whatever fillings you like when it is nearly set!.
Fold and serve!.Www@FoodAQ@Com
Everything posted looks great!. Just don't add water or milk to the eggs as it will make them tougher!.Www@FoodAQ@Com
Eggs :- Scrambled & Toast!.
(by Dune 19/2/08)
4 Eggs
1 T!. butter
1/4 C!. milk
Salt
Pepper
4 Slices hot, buttered toast
In medium saucepan, before heating: beat eggs, then add milk, butter, salt and pepper!. Place saucepan over medium heat and stir constantly until butter melts and eggs are cooked!.
Put on top of hot, buttered toast!.
Serves 2!.
40 Second Omelette
Serves 1
Recipe by Howard Helmer
This is the easiest, fool proof, method to produce a great omelette
Ingredients:
2 size 7 eggs
2 tablespoons of water
Salt and pepper
1 tablespoon of butter, margarine or oil
Fillings of your choice e!.g!. sliced tomatoes, diced ham, chopped mushroom and grated cheese etc!.
Method:
1!. Beat eggs, water and seasoning together in a small bowl until blended!.
2!. In a 26cm non-stick pan heat the butter, margarine or oil until very hot - but before it starts to smoke!. Pour in the egg mix (one standard soup ladle holds two eggs and two tablespoons of water)!.
3!. With an inverted spatula quickly begin to tilt the pan and draw the edges of the mixture into the middle gently allowing the runny mixture to fill the hole!. Tilt the pan as necessary to fill the holes created by the spatula with liquid egg mixture!. Repeatedly 'dig holes and fill them' until the egg mixture no longer flows!.
Your omelette should fill the entire pan and still be moist on top!. This should take about 20 seconds!. Be careful not to over cook the omelette so that it becomes dry!. The moist egg will cook when the omelette is folded!.
4!. Sprinkle all of the filling on the left side of the pan (left handed people fill the right side)and fold the unfilled half of the omelette onto the filled half!.
5!. Setting aside the spatula and holding the pan in your right hand and a plate in your left hand, tip the pan so the omelette falls gently upside down onto the plate (left handed people use opposite hands)!.
6!. Garnish!.
(By sliding the omelette upside down onto the plate any tears or holes exposing the ingredients on the top of the omelette are now hidden on the bottom!. The result is a perfect omelette in around 40 seconds!.
For more than one serving, simply add a further 2 eggs and 2 tablespoons of water per serving into the bowl!.Www@FoodAQ@Com
(by Dune 19/2/08)
4 Eggs
1 T!. butter
1/4 C!. milk
Salt
Pepper
4 Slices hot, buttered toast
In medium saucepan, before heating: beat eggs, then add milk, butter, salt and pepper!. Place saucepan over medium heat and stir constantly until butter melts and eggs are cooked!.
Put on top of hot, buttered toast!.
Serves 2!.
40 Second Omelette
Serves 1
Recipe by Howard Helmer
This is the easiest, fool proof, method to produce a great omelette
Ingredients:
2 size 7 eggs
2 tablespoons of water
Salt and pepper
1 tablespoon of butter, margarine or oil
Fillings of your choice e!.g!. sliced tomatoes, diced ham, chopped mushroom and grated cheese etc!.
Method:
1!. Beat eggs, water and seasoning together in a small bowl until blended!.
2!. In a 26cm non-stick pan heat the butter, margarine or oil until very hot - but before it starts to smoke!. Pour in the egg mix (one standard soup ladle holds two eggs and two tablespoons of water)!.
3!. With an inverted spatula quickly begin to tilt the pan and draw the edges of the mixture into the middle gently allowing the runny mixture to fill the hole!. Tilt the pan as necessary to fill the holes created by the spatula with liquid egg mixture!. Repeatedly 'dig holes and fill them' until the egg mixture no longer flows!.
Your omelette should fill the entire pan and still be moist on top!. This should take about 20 seconds!. Be careful not to over cook the omelette so that it becomes dry!. The moist egg will cook when the omelette is folded!.
4!. Sprinkle all of the filling on the left side of the pan (left handed people fill the right side)and fold the unfilled half of the omelette onto the filled half!.
5!. Setting aside the spatula and holding the pan in your right hand and a plate in your left hand, tip the pan so the omelette falls gently upside down onto the plate (left handed people use opposite hands)!.
6!. Garnish!.
(By sliding the omelette upside down onto the plate any tears or holes exposing the ingredients on the top of the omelette are now hidden on the bottom!. The result is a perfect omelette in around 40 seconds!.
For more than one serving, simply add a further 2 eggs and 2 tablespoons of water per serving into the bowl!.Www@FoodAQ@Com