Any good recipies for omelletes (vegetarian)?!
Any good recipies for omelletes (vegetarian)?
give me a good recipe for an omellette. (your favorite)
but it has to be vegetarian - no meat and no fish or chicken, no crabs or anything like that. for short, nothing that was ever alive =)
thanks!
Answers:
Try one with herbs, mushrooms, feta cheese and salsa, im addicted to that one right now! yummy! serve with a lovely salad!
try soar recipe source on the internet. You will find recipes for everything under the sun
Lol. You don't want to eat anything that was alive at some point, but you will gladly eat something that basically came out of a chicken's asss? Just eat some meat, at least fish and chicken, for christ sake.
By the way...vegetables were once living too.
1/2 loaf la Petite Boulangerie French Regular, sliced
3 tbsp. butter, melted
4 oz. Swiss cheese, shredded
4 oz. Monterey Jack cheese, shredded
8 eggs
1 1/3 c. milk
1/3 c. white wine
2 green onions, chopped
2 tsp. Dijon-style mustard
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
3/4 c. sour cream
1/2 c. Parmesan cheese, grated
Butter bottom and sides of 9 x 13 inch baking dish. Place bread slices on bottom of dish and drizzle with melted butter. Sprinkle two cheeses over bread slices. In a medium bowl, beat together eggs, milk, wine, green onion, mustard and peppers until foamy. Pour egg mixture evenly over cheese and bread. Cover tightly with foil; refrigerate overnight.
Remove omelet from refrigerator and let stand at room temperature for 30 minutes. Preheat oven to 325 degrees. Bake omelet, covered, for 45 minutes (or until set). Remove foil; spread omelet with sour cream and sprinkle with Parmesan cheese. Return to oven and bake (uncovered) until lightly browned, about 10 minutes.
Makes 12 servings.
Veggie Omelet Recipe
Ingredients
1 small onion, chopped
1/4 cup chopped green pepper
1 tablespoon butter or stick margarine
1 small zucchini, chopped
3/4 cup chopped tomato
1/4 teaspoon dried oregano
1/8 teaspoon pepper
4 egg whites
1/4 cup water
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 cup egg substitute
1/2 cup shredded reduced-fat cheddar cheese, divided
Instructions
In a large nonstick skillet, saute onion and green pepper in butter until tender. Add the zucchini, tomato, oregano and pepper. Cook and stir for 5 to 8 minutes or until vegetables are tender and liquid is nearly evaporated. Set aside and keep warm. In a mixing bowl, beat egg whites, water, cream of tartar and salt until stiff peaks form. Place egg substitute in another bowl; fold in egg white mixture.
Pour into a 10-in. ovenproof skillet coated with nonstick cooking spray. Cook over medium heat for 5 minutes or until bottom is lightly browned. Bake at 350 degrees F for 9 to 10 minutes or until a knife inserted near the center comes out clean. Spoon vegetable mixture over one side; sprinkle with half of the cheese. To fold, score middle of omelet with a sharp knife; fold omelet over filling. Transfer to a warm platter. Sprinkle with remaining cheese. Cut in half to serve.
Yield: 2 servings
Per serving (half an omelet) equals 197 calories, 9 g fat (5 g saturated fat), 21 mg cholesterol, 639 mg sodium, 10 g carbohydrate, 2 g fiber, 19 g protein.
Diabetic Exchanges: 2-1/2 lean meat, 2 vegetable.
Ingredients
3/4 cup thinly sliced strawberries
1 tablespoon powdered sugar
3 eggs, separated and at room temperature
2 teaspoons granulated sugar
3 tablespoons lukewarm water
1/4 teaspoon salt
2 tablespoons unsalted butter or margarine
1 unhulled strawberry, halved lengthwise
Instructions
Position oven rack 4 inches below heat source and preheat broiler. In a small bowl, toss sliced strawberries with powdered sugar to coat well; set aside. In a large bowl, whisk egg yolks with granulated sugar, lukewarm water and salt until frothy. Set aside.
In bowl of electric mixer, beat egg whites at medium speed until they hold medium-stiff peaks (about 3 minutes). Gently but thoroughly, fold whites into yolk mixture. Melt butter in a 10-inch non-stick omelet pan with a heatproof handle. When butter begins to bubble and sizzle, pour egg mixture into pan and smooth it out with a spatula. Cook until edges of omelet are dry (about 2 minutes); run a thin spatula around edges of pan to prevent sticking. Bottom of omelet should be golden brown. Place pan under preheated broiler 30 to 45 seconds to firm up surface of omelet. Then spoon strawberries down center of omelet; using a thin, flexible spatula, fold omelet in half over filling, pressing edges together.
Slide onto a serving plate and serve hot; garnish top with halved strawberries.
Yield: 1 omelet
Bacon, Avocado, and Cheese Omelets with Tomato Salsa Recipe
Ingredients
2/3 cup finely chopped seeded tomato
2 tablespoons finely chopped red onion
1 pickled or fresh jalapeno chile, or to taste, seeded and minced (wear rubber gloves)
2 tablespoons minced fresh coriander
1 tablespoon fresh lime or lemon juice
4 large eggs
2 tablespoons water
1 tablespoon unsalted butter
3 slices of lean bacon, cooked and crumbled
1 small avocado (preferably California)
1/2 cup coarsely grated Monterey Jack (about 2 ounces)
Instructions
In a small bowl stir together the tomato, the onion, the jalapeno, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste. In an 8-inch skillet, preferably non-stick, heat 1/2 tablespoon of the butter over moderately high heat until the foam subsides, pour in half the egg mixture, tilting the skillet to spread the mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2-inch pieces, and half the Monterey Jack and cook the omelet for 1 minute, or until it is set. Fold the omelet over the filling, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa.
Yield: 2 servings.
Juicy Fruit Omelet Recipe
Ingredients
1/4 cup blackberries, fresh, frozen or thawed
1/4 cup raspberries, fresh, frozen or thawed
1/4 cup blueberries, fresh, frozen or thawed
2 large fresh eggs (3-1/2 ounces of liquid or frozen egg product)
1/2 ounce mint sprigs
Instructions
Combine berries in bowl. Prepare omelet. Fill each omelet with about 3/4 cup filling. Close. Garnish with mint sprigs and/or powdered sugar, if desired.
Per serving: Calories 203, protein 13 g, carbohydrate 15 g, fat 10 g, sodium 129 mg, cholesterol 425 mg
Yield: 1 serving
I like mine with peppers and onion and shredded cheddar cheese.
Use egg whites and throw in any veggie you love, top with a little cheese or salsa and you have a wonderful, healthy omelet. Enjoy!