MEDITERRANEAN BROCCOLI & CHEESE OMELET
My Italian mother-in-law taught me to make this omelet years ago-she would make it for breakfast, lunch or dinner and eat it on Italian bread. This is one of my favorite ways to use up leftover broccoli. -Mary Licata, Pembroke Pines, Florida
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat broiler. In a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to a simmer; steam, covered, 4-6 minutes or until crisp-tender., In a large bowl, whisk eggs, milk, salt and pepper. Stir in cooked broccoli, grated cheese and olives. In a 10-in. ovenproof skillet, heat oil over medium heat; pour in egg mixture. Cook, uncovered, 4-6 minutes or until eggs are nearly set., Broil 3-4 in. from heat 2-4 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges. Sprinkle with shaved cheese and parsley.
Nutrition Facts : Calories 229 calories, Fat 17g fat (5g saturated fat), Cholesterol 290mg cholesterol, Sodium 775mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 15g protein.
MEDITERRANEAN OMELET
Steps:
- In a small bowl, whisk eggs, water, salt and pepper until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath., When eggs are thickened and no liquid egg remains, add cheese, tomato and green onion to 1 side. Fold omelet in half and cut into 2 portions; slide onto plates.
Nutrition Facts : Calories 236 calories, Fat 18g fat (8g saturated fat), Cholesterol 395mg cholesterol, Sodium 472mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 15g protein.
MEDITERRANEAN OMELET
You can make fluffy omelets in less time (and with much less effort) than you may think. This Mediterranean-inspired version has a filling of grape tomatoes, scallions, oregano, and feta cheese.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 8
Steps:
- In a small skillet over medium heat, warm olive oil. Cook grape tomatoes, scallions, and oregano until tomatoes have softened, about 1 minute. Remove from heat; add feta cheese and olives.
- In a small bowl, whisk together eggs and salt until frothy. Make omelet, adding 1 teaspoon olive oil or butter to heated pan; fill with tomato mixture.
Nutrition Facts : Calories 307 g, Fat 24 g, Protein 16 g
MEDITERRANEAN THREE-CHEESE OMELET
I threw together this cheese omelet with some leftover ingredients I had laying around. It was easy to make and very delicious, so I thought I would post it. Garnish with more parsley and diced tomato.
Provided by Ryan McGraw
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 20m
Yield 1
Number Of Ingredients 12
Steps:
- Heat olive oil in a medium saucepan over medium-low heat. Add red onion and garlic; cook and stir until garlic begins to brown, about 2 minutes. Pour eggs into the pan and distribute evenly to make a omelet. Sprinkle Cheddar cheese and mozzarella cheese on top. Dollop small portions of ricotta cheese onto the omelet.
- Cook omelet until edges start to harden, 1 to 2 minutes. Add tomatoes, parsley, and basil. Add onion powder; season with salt and pepper. Cook until eggs are set, 3 to 4 minutes.
- Run a spatula under the omelet and lift; fold in half and transfer to a plate.
Nutrition Facts : Calories 438.1 calories, Carbohydrate 9.3 g, Cholesterol 576 mg, Fat 33.8 g, Fiber 1.2 g, Protein 25.6 g, SaturatedFat 9.8 g, Sodium 488.4 mg, Sugar 3 g
MEDITERRANEAN SUPPER OMELET WITH FENNEL, OLIVES, AND DILL
Categories Cheese Egg Olive Tomato Vegetable Sauté Quick & Easy Goat Cheese Fennel Winter Dill Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat. Add fennel bulb; sauté until beginning to brown, about 5 minutes. Cover and cook until softened, stirring occasionally, about 4 minutes. Add tomatoes and mash with fork; mix in olives. Season with salt and pepper. Transfer mixture to medium bowl.
- Add remaining 1 tablespoon oil to same skillet; heat over medium-high heat. Add beaten eggs and cook until eggs are just set in center, tilting skillet and lifting edges of omelet with spatula to let uncooked portion flow underneath, about 3 minutes. Sprinkle half of cheese over half of omelet, then top with fennel mixture. Sprinkle dill over, then remaining cheese. Using spatula, fold uncovered half of omelet over cheese; slide onto plate. Garnish with chopped fennel fronds and serve.
MEDITERRANEAN OPEN-FACED OMELET
Steps:
- 1. Cook shrimp, chickpeas and olives in skillet on medium-high until shrimp is warmed through. 2. Add tomatoes and artichoke hearts. 3. Pour eggs/egg substitute into skillet. Top with cheese. 4. Allow to cook until eggs are set.
MEDITERRANEAN OMELET
Omelet for two? Don't mind if you do. Here's a terrific Mediterranean-style recipe made with fresh mushrooms and aromatic feta.
Provided by My Food and Family
Categories Dairy
Time 15m
Yield Makes 2 servings.
Number Of Ingredients 6
Steps:
- Beat eggs in medium bowl. Cook mushrooms in medium nonstick skillet sprayed with cooking spray on medium-high heat 2 min. or until tender, stirring occasionally. Add to eggs with parsley and basil; mix well.
- Pour half the egg mixture into skillet; cook 2 min. or until set, lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. When egg mixture is set but top is still slightly moist, top half of omelet with 1 Tbsp. cheese and 2 wiener halves. Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Cook 2 min. or until wieners are heated through and cheese is melted. Slide or flip omelet onto serving plate.
- Wipe skillet clean with paper towel. Spray with cooking spray, then use to make second omelet with remaining ingredients.
Nutrition Facts : Calories 360, Fat 28 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 475 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 22 g
MEDITERRANEAN BROCCOLI & CHEESE OMELET
My Italian mother-in-law taught me to make this omelet years ago-she would make it for breakfast, lunch or dinner and eat it on Italian bread. This is one of my favorite ways to use up leftover broccoli. -Mary Licata, Pembroke Pines, Florida
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Preheat broiler. In a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to a simmer; steam, covered, 4-6 minutes or until crisp-tender., In a large bowl, whisk eggs, milk, salt and pepper. Stir in cooked broccoli, grated cheese and olives. In a 10-in. ovenproof skillet, heat oil over medium heat; pour in egg mixture. Cook, uncovered, 4-6 minutes or until nearly set., Broil 3-4 in. from heat 2-4 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges. Sprinkle with shaved cheese and parsley.
MEDITERRANEAN OMELET
Steps:
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