Best Provençal Omelette Cake Recipes

Provencal Omelet image

Provided by internetnut

Categories Breakfast

Time 15m

Yield 1-2 serving(s)

Number Of Ingredients 13

nonstick cooking spray
2 cups sliced fresh mushrooms
3 tablespoons sliced green onions
1 garlic clove, minced
1 cup frozen fat-free liquid egg product, thawed or 4 eggs
1/4 teaspoon dried thyme or 1/4 teaspoon basil, crushed
1/8 teaspoon salt
1 dash ground black pepper
1 teaspoon olive oil
1/4 cup shredded part-skim mozzarella cheese (1 ounce)
1 tablespoon finely shredded asiago cheese or 1 tablespoon parmesan cheese
1 medium plum tomato, chopped
snipped fresh parsley (optional)

Steps:

Lightly coat an unheated 6- to 7-inch nonstick skillet with flared sides with nonstick cooking spray. Preheat skillet over medium heat. Add mushrooms, green onion, and garlic to skillet; cook until tender; stirring frequently. Remove mushroom mixture from skillet using a slotted spoon; set aside. If necessary, pour liquid out of skillet; carefully wipe out skillet.
In a medium bowl, combine egg product or eggs, herbes de Provence, salt, and pepper. Beat with a whisk or rotary beater until combined. Add 1/2 teaspoon of the oil to clean skillet. Preheat skillet over medium heat.
Pour half of the egg mixture into prepared skillet. Cook, without stirring, about 1 minute or until egg mixture begins to set. Run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath.
Continue cooking and lifting edges until egg mixture is set but is still glossy and moist. Sprinkle with half of the mozzarella cheese. Top with half of the mushroom mixture. Continue cooking until cheese just begins to melt. Using the spatula, lift and fold an edge of the omelet partially over filling. Transfer omelet to a warm plate. Prepare another omelet with remaining oil, egg mixture, mozzarella, and mushroom mixture. Top omelets with Asiago or Parmesan cheese, tomato, and, if desired, parsley.
Tips:.
Spray the cold skillet with cooking spray instead of cooking the vegetables with oil or butter.

Nutrition Facts : Calories 236.2, Fat 14.2, SaturatedFat 6.5, Cholesterol 36.3, Sodium 655.3, Carbohydrate 11, Fiber 2.7, Sugar 5, Protein 19.2

Omelet Provencal image

Provided by cannedfood

Categories Breakfast

Time 20m

Yield 2 Omelets, 2 serving(s)

Number Of Ingredients 9

1 tablespoon water
3 large eggs (If you need to restrict cholesterol, use 3/4 cup egg substitute, or use some egg whites in place of )
1 pinch fresh ground black pepper
2 teaspoons olive oil
1/2 cup diced canned tomatoes with onion and garlic, drained
1/4 cup shredded muenster cheese
2 tablespoons canned sliced black olives
2 tablespoons chopped fresh parsley
1 teaspoon herbs de provence parsley sprig, for garnish

Steps:

Combine eggs, water and pepper in a small bowl; whisk gently to blend the whites and yolks, but not to make them frothy. Melt the olive oil in a 10-inch, non-stick skillet over medium-high heat, tilting to coat the bottom and sides. Once the oil is hot, pour the eggs inches.
As the eggs start to set, lift the edges so the uncooked egg mixture flows underneath. Cook until the eggs are set and no visible liquid egg remains, about 1 1/2 to 2 minutes.
Top half the omelet with tomatoes, cheese and olives; sprinkle with parsley and herbs de Provence. Flip the unfilled half of the omelet over the top. Heat until lightly browned on the bottom, then slide onto a plate to serve. Garnish with parsley sprigs.