Best Flat Omelet For A Stress Free Life Recipes
FLAT OMELET WITH MUSHROOMS, TOMATO, AND HERBS--OMELETTE SANTE
Make and share this Flat Omelet With Mushrooms, Tomato, and Herbs--Omelette Sante recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 38m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, whisk the eggs until frothy with salt and pepper and set aside.
- Melt the butter in the 9-inch omelet pan over medium heat.
- Add the mushrooms, season with salt and pepper, and saute until they are tender and all the liquid they released has evaporated, 2-3 minutes.
- Stir in the tomato, parsley, and mixed herbs, increase the heat to high, and cook until very hot, about 1 minute.
- Pour in the eggs and stir briskly with the flat of a large fork until the omelet is almost as thick as scrambled eggs.
- Leave it to cook for 2--3 minutes.
- It should be browned on the bottom and almost firm on top.
- Take the pan from the heat, invert a heat-proof plate on top, and turn out the omelet onto the plate.
- Slide the omelet back into the pan, browned side up, and quickly brown the bottom over medium heat, about 30 seconds.
- Slide the omelet onto a warmed plate and serve hot or at room temperature, cut into wedges.
Nutrition Facts : Calories 231.8, Fat 19.6, SaturatedFat 9.9, Cholesterol 340.5, Sodium 223.2, Carbohydrate 2.7, Fiber 0.7, Sugar 1.7, Protein 11.4
FLAT OMELET WITH RUTABAGA
Steps:
- Put 2 tablespoons olive oil in an 8- or 10-inch nonstick skillet, and turn heat to high. Add rutabaga and about 1/3 cup water, watching out for spatters. Cook, stirring occasionally, until rutabaga separate and are soft looking and the water has evaporated. Continue to cook, sprinkling with salt and pepper, until they begin to brown, about 5 minutes more. Turn heat to low.
- Beat eggs with some salt. Add remaining olive oil to pan and pour eggs over rutabaga, using a wooden spoon to distribute the vegetable evenly if necessary. Cook, undisturbed, until the eggs are barely set, 5 to 10 minutes. Grate Parmesan over the top and serve hot, warm or at room temperature.
SOUTHWESTERN OMELET(FLAT BELLY DIET)
A simple, but really delicious omelet, full of veggies, it satisfies the craving for a savory dish. You know how chicken soup surprises you because the simple mix of celery, onion and carrot is so delicious? This omelet does the same thing for me. A half an onion and half a red pepper makes a huge omelet. If you are having a hard time getting full, that's the low calorie, yummy option. If you're not so hungry, cut the onion and pepper to 1/4 each, or if you decide to add some of the following vegetables. Other vegetable options are as follows: sauteed mushrooms, jalapeno pepper ( if you want it spicier), drained green chilies, drained rotel tomatoes, or advocado on top. It's pretty versatile, obviously, as omelets are. The thing you can't leave out if you're doing the Flat Belly Diet is the black olives. Another option for the Flat belly diet is to use 5 olives and a couple of slices(1/8 cup) of advocado. If you don't like the black olives, substitute a full 1/4 cup of advocado. I would put the advocado on top, not in the omelet. The calories are going to be about the same. Another option for making this omelet that is really fast is to add your raw, (not sauteed) vegetables after step 2. I like it just as well that way. The vegetables are kind of like a pico de gallo in your omelet because they are cruchy and raw when you do that, but I like them that way just as well. Then the omelet takes less than 5 minutes to cook.
Provided by Heartsong
Categories Breakfast
Time 20m
Yield 1 omelet, 1 serving(s)
Number Of Ingredients 7
Steps:
- Saute onion. and bell pepper in 1 tsp olive oil until carmelized and tender. If you prefer crisper veggies, saute about 5 minutes, add tomato and cook a couple more. Carmelized is probably 8 to 10 minutes, then add tomato and cook a couple more. Remove from skillet. If your skillet is not a nonstick or well seasoned cast iron, you may need to wipe skillet to keep the egg from sticking.
- Heat 1 tsp olive oil in skillet for about a minute on medium heat. Add egg, reduce heat and cook until it begins to firm just a bit(less than a minute.) Add veggies.
- Sprinkle with Tony's.
- Fold omelet when egg is firm enough.
- Enjoy!
Nutrition Facts : Calories 389.2, Fat 28.8, SaturatedFat 6.6, Cholesterol 634.5, Sodium 596.7, Carbohydrate 13.1, Fiber 3.4, Sugar 6, Protein 20.3
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