Best Tuscan Omelet Recipes

Tuscan Omelet image

Provided by Penny Mayfield

Categories Eggs

Time 1h

Number Of Ingredients 10

4 frozen artichoke hearts, defrosted and finely diced
2 medium red potatoes, cooked, peeled, and diced
3/4 c crimini mushrooms, thinly sliced
2 Tbsp basil, fresh, thinly sliced
4 plum tomatoes, seeded and finely diced
4 whole eggs
8 egg whites
4 Tbsp asiago cheese, grated
ground pepper to taste
non-stick cooking spray

Steps:

1. Preheat oven to 200 degrees and have 4 oven proof plates ready.
2. Place the potatoes in a pot of water and bring to a boil over medium-high heat. Boil 20 minutes or until the potatoes are tender and easily pierced by the tip of a sharp knife. Drain the potatoes, peel them, and cut them into small cubes.
3. In a mixing bowl, combine the first five ingredients. Using a nonstick pan sprayed lightly with cooking spray and saute the mixture 3-5 minutes over medium heat (until mushrooms are soft).
4. In another bowl lightly beat the whole eggs with a fork then add in the egg whites until thoroughly blended. Add pepper to taste.
5. Spray an 8-inch nonstick pan and set over medium heat. Pour in 1/4 of the egg mixture. Cook 2-3 minutes. Lift up the sides of the omelet to allow the uncooked egg to flow to the bottom of the pan. When the egg is solidified, scatter 1/4 of the cooked artichoke/potatoe mixture into a line down the center of the omelet (you will be folding it over). Sprinkle with 1 Tablespoon of cheese. Using a spatula, carefully fold the omelet in half. Place on oven-proof plate and keep warm in the oven while you repeat the process for the remaining omelets. Serve and enjoy.

Tuscan Cheese Omelet image

Provided by Miss Fannie

Categories Breakfast

Time 12m

Yield 1 Omelet, 1-2 serving(s)

Number Of Ingredients 11

4 eggs
1 slice bacon, crisp and crumbled
1 teaspoon water
1 tablespoon butter
2 tablespoons sun-dried tomatoes, chopped
2 tablespoons black olives, chopped
1/4 cheddar cheese, shredded
1/4 teaspoon italian seasoning (Tuscan Italian Blend Seasoning or a purchased Tuscan blend seasoning)
1/4 teaspoon dry mustard
1 dash Tabasco sauce
salt and pepper

Steps:

Crack the eggs in a bowl; add the water, dry mustard, Tabasco, and salt and pepper. Whisk until foamy. Melt butter in a large non-stick skillet over medium-low heat.( See the food.com video on how to prepare the perfect omelet if needed. ) Once the omelet has set, spoon sprinkle one side with the cheese followed by all other ingredients. Fold over and serve.

Nutrition Facts : Calories 463.4, Fat 36.3, SaturatedFat 15, Cholesterol 780, Sodium 716.2, Carbohydrate 6.4, Fiber 1.4, Sugar 3.3, Protein 27.4