Best Green Eggs Omelette Recipes

Green Omelette image

Provided by Studentchef

Categories Breakfast

Time 32m

Yield 3 serving(s)

Number Of Ingredients 8

9 eggs
1/2 cup frozen spinach, torn into bite sized pieces
1/3 cup pine nuts, roughly chopped
2/3 cup gouda cheese, shredded
1/4 cup shallot, finely diced
1/2 green pepper, diced
1/2 cup broccoli floret
3 tablespoons butter or 3 tablespoons margarine

Steps:

Sauté the shallots and spinach for about 5 minutes. Set aside in a small bowl and then sauté the green pepper and broccoli for 5 minutes. (I did it this way, because it was easier than doing one at a time.).
In a small break 3 eggs and mix very well with a fork. Melt the butter or margarine in a frying pan, on medium high heat and then add the eggs.
Very quickly add two tbsp spinach, some pine nuts (the amount is up to you depending on how much you or your loved ones like pine nuts), 2 tsp shallot, two tbsp green pepper, 2 tbsp broccoli. Sprinkle Gouda cheese over the egg and vegetables, and let set for about 3-4 minutes.
Flip over half the omelette and continue to cook for another 2 minutes. Repeat two more times.
Serve warm.

Sauteed Collard Green Omelet image

Provided by Bobby Flay

Time 25m

Yield 1 serving

Number Of Ingredients 9

Splash of chardonnay vinegar
Kosher salt and freshly ground black pepper
4 large eggs
Chopped fresh flat-leaf parsley
3 tablespoons unsalted butter, cut into tablespoons
1/2-inch piece American pancetta, cut into small dice, or 4 ounces double smoked bacon, cut into small dice
1 pound baby hearty greens (collard greens, mustard greens, dandelion greens, beet greens), large stems removed if needed
1/4 cup vegetable stock, chicken stock or water, more if needed
Few dashes chipotle hot sauce

Steps:

Melt 1 tablespoon butter in a 10-inch nonstick pan over medium heat. Add the pancetta and cook until golden brown and crispy and the fat has rendered, about 10 minutes. Add the greens, stock, hot sauce vinegar. Cook until the greens are just wilted, about 5 minutes. Season with salt and pepper and add another tablespoon of stock if the greens dry out before they are soft.
In a small nonstick pan over medium heat, add the remaining 2 tablespoons butter and cook until the butter begins to shimmer. Whisk the eggs in a bowl until light and fluffy and sprinkle with salt and pepper. Pour the eggs into the pan and let the eggs cook until the bottom starts to set, up to a minute. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan while tilting the pan to allow the liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left. Place the greens down the center of the omelet and roll into a cylinder. Remove to a platter, season the top with salt and pepper and top with the parsley.

Green Eggs and Ham Omelet image

Provided by Martha Stewart

Time 10m

Number Of Ingredients 6

2 cups tightly packed curly- or flat-leaf spinach, trimmed and washed (3 ounces)
2 large eggs, room temperature
Coarse salt and ground pepper
1 teaspoon unsalted butter
2 tablespoons sharp cheddar, shredded
2 thin slices deli ham

Steps:

In a small nonstick skillet, heat 1 tablespoon water over medium-high. Add spinach and cook, tossing, until completely wilted, about 1 minute. Transfer to a colander to drain, pressing out as much water as possible. Finely chop spinach; transfer to a medium bowl along with eggs. Whisk to combine and season with salt and pepper.
Return skillet to heat and melt butter, tilting to coat pan; add egg mixture. Cook, stirring with a heatproof rubber spatula, until eggs begin to thicken, 30 seconds. With spatula, pull edges of omelet in toward center, tilting pan so uncooked eggs flow underneath. Cook until just set, 15 to 30 seconds.
Arrange cheese and ham on top of omelet. With spatula, fold omelet in half. Transfer to a plate and serve immediately.

Nutrition Facts : Calories 430 g, Fat 27 g, Fiber 2 g, Protein 40 g