Best Egg Omelette Nuwave Ovenflavorwave Recipes

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EGG OMELETTE - NUWAVE OVEN/FLAVORWAVE



Egg Omelette - Nuwave Oven/Flavorwave image

Make and share this Egg Omelette - Nuwave Oven/Flavorwave recipe from Food.com.

Provided by Starfire aka Wendy

Categories     Breakfast

Time 8m

Yield 1 serving(s)

Number Of Ingredients 7

2 eggs
1/8 cup water or 1/8 cup milk
2 slices of your favorite cheese
1/4 cup diced onion
1/4 cup diced green pepper
1/2 cup chopped ham or 1/2 cup cooked bacon
1 dash salt and pepper

Steps:

  • Whisk eggs, salt & Pepper and milk or water in a small bowl.
  • Saute ham, onion and pepper in 10" non-stick baking pan.
  • Cook eggs in small circular dish for 10 minutes on Hi on 1" rack stir half way.
  • When egg is cooked, place ham, onion and pepper inside of egg mixture, fold egg over omlette style.
  • Place cheese on top and put on 4" rack for 2-3 minutes until cheese is melted.

BREADED ITALIAN CHICKEN STRIPS - NUWAVE-FLAVORWAVE OVEN



Breaded Italian Chicken Strips - Nuwave-Flavorwave Oven image

Make and share this Breaded Italian Chicken Strips - Nuwave-Flavorwave Oven recipe from Food.com.

Provided by Starfire aka Wendy

Categories     Chicken

Time 28m

Yield 2 serving(s)

Number Of Ingredients 5

6 -8 chicken strips (Frozen)
2 eggs, slightly beaten and mixed with small amount of milk
1/2 cup cracker crumb (Crushed)
1/2 cup Italian breadcrumbs (seasoned)
1 dash pepper, and or 1 dash garlic powder

Steps:

  • Combine the cracker crumbs, bread crumbs and spices in a Ziploc bag. (add any spices you wish).
  • Dredge the frozen chicken strips in the egg/milk mixture and then drop into the ziploc with the cracker/spice mixture.
  • Shake well to coat the chicken strips.
  • Place chicken in a baking dish ( that will fit into the NuWave oven) that has been sprayed with Pam.
  • Set NuWave oven to cook for 9 minutes at power 9.
  • Turn chicken over and continue cooking for another 9 minutes.
  • The chicken will be very moist and tender, and it will also be browned to perfection!
  • Enjoy!

Nutrition Facts : Calories 298.5, Fat 7.1, SaturatedFat 2, Cholesterol 211.8, Sodium 683.3, Carbohydrate 44.2, Fiber 2.2, Sugar 2.2, Protein 13.2

ENCHILADA CASSEROLE - NUWAVE OVEN/FLAVORWAVE



Enchilada Casserole - Nuwave Oven/Flavorwave image

Make and share this Enchilada Casserole - Nuwave Oven/Flavorwave recipe from Food.com.

Provided by Starfire aka Wendy

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs ground beef
1 small onion
4 flour tortillas
12 ounces olives
1 (12 ounce) can refried beans
12 ounces enchilada sauce
1 1/2 cups cheese

Steps:

  • Brown meat with onion and seasonings. Drain grease.
  • Layer each tortilla with beans, meat, spoonful of sauce, a couple olives and cheese.
  • Roll tortillas and lay seam side down on liner pan.
  • Pour Remaining sauce and olives on top. Bake 25-30 minutes.
  • Place remaining cheese on top the last 2 minutes.

Nutrition Facts : Calories 821.5, Fat 48.8, SaturatedFat 18.7, Cholesterol 142.8, Sodium 2494.2, Carbohydrate 46.3, Fiber 9.9, Sugar 7.4, Protein 49.4

PERFECT OMELET



Perfect Omelet image

Provided by Alton Brown

Time 15m

Number Of Ingredients 0

Steps:

  • Beat the eggs: Soak 3 large eggs for 5 minutes in hot-not scalding-tap water. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be. Crack the eggs into a small bowl or large bowl-shaped coffee mug. Season with a pinch of fine salt. Beat the eggs gently with a fork.
  • TIP: I prefer a fork to a whisk for omelets because I don't want to work air into the eggs: Air bubbles are insulators and can slow down cooking if you're not careful.
  • Heat the pan: Heat a 10-inch nonstick saute pan over medium to high heat for 2 to 3 minutes. Add 1 teaspoon room-temperature unsalted butter. Once melted, spread the butter around the pan with a basting brush to ensure coverage.
  • TIP: Heat your pan empty for a few minutes before adding the butter: Even a nonstick surface is pocked with microscopic pores that eggs can fill and grab hold of. Heat expands the metal, squeezing these openings shut.
  • Add the eggs: Pour the eggs into the center of the pan and stir vigorously with a silicone spatula for 5 seconds. (Actually, it's not so much a matter of stirring with the spatula as holding the spatula relatively still and moving the pan around to stir the eggs.)
  • Let them cook: As soon as curds begin to form (that's the stuff that looks like scrambled eggs), lift the pan and tilt it around until the excess liquid pours off the top of the curds and into the pan. Then use the spatula to shape the edge and make sure the omelet isn't sticking. Move the spatula around the edge of the egg mixture to help shape it into a round and loosen the edge. Then walk away. That's right-let that omelet sit unaccosted for 10 long seconds so it can develop a proper outer crust. Don't worry: Your patience will be rewarded.
  • Finish the omelet: Time for the "jiggle" step: Simply shake the pan gently to make sure the omelet is indeed free of the pan. Lift up the far edge of the pan and snap it back toward you. Then use the spatula to fold over the one-third facing you.
  • Change your grip on the pan handle from an overhand to an underhand and move to the plate, which you might want to lube with just a brief brushing of butter to make sure things don't bind up in transit. Slide the one-third farthest from you onto the plate and then ease the fold over. Imagine that you're making a tri-fold wallet out of eggs-because that's exactly what you're doing. And just ease the pan over. There, that wasn't so hard.

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