VEGETABLE OMELETTE
"This is a recipe I used to make with bacon, ham and regular cheese," said Pamela Shank of Parkersburg, West Virginia. "It is easy to substitute the high fat for the low fat or fat free ingredients. This is a very pretty dish when it is served because of all the colors."
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 5-7 minutes or until tender. Drain. , In a small skillet, saute the mushrooms, peppers, onion and potatoes in oil until tender. Coat a nonstick skillet with cooking spray and place over medium heat. Add egg substitute. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture over the top; sprinkle with 2 tablespoons cheese. , Transfer to a serving plate. Top with sour cream, tomato and remaining cheese.
Nutrition Facts : Calories 202 calories, Fat 10g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 276mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
GARDEN VEGETABLE OMELETTE BRAID(PAMPERED CHEF COPYCAT)
Flaky crescent rolls, filled with a veggies make a great breakfast or dinner! Great for weeknight, or splendid for company or a holiday, even great to take to a picnic or potluck! Adapted from Pampered Chef "All the Best". To see how this is made go to http://www.recipezaar.com/bb/viewtopic.zsp?t=247514(look under omelette).
Provided by Sharon123
Categories Breakfast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375*F.
- In a bowl, whisk cream cheese and milk. Add the flour and whisk until smooth.
- Separate 1 egg, reserving egg white. Add the yolk, remaining 7 eggs, dill weed, salt and pepper to cream cheese mixture, whisking until smooth.
- Add asparagus, bell pepper, and onion to the bowl, mix well.
- Melt the butter or margarine in a 12" skillet over medium heat.
- Add the egg mixture and cook, stirring occasionally, 4-6 minutes or until eggs are set but still moist.
- Remove pan from heat. Set aside.
- Unroll the 2 packages of crescent rolls, do not separate.
- Arrange dough on a cookie sheet with longest sides of rectangles across the width of the cookie sheet. Roll the dough with a rolling pin(or round drinking glass) to seal seams.
- Startin on longest sides of cookie sheet, cut sides of dough into eight strips, about 1 1/2" wide and 3" long.
- Using an ice cream scooper, scoop filling evenly over center of dough.
- Starting at one end, lift one strip of dough; twist one turn and lay across the top of the filling.
- Repeat, alternating strips of dough to form a braid.
- Fold the bottom edges of the dough up at the ends of braid.
- Brush top of braid with the remaining lightly beaten egg white.
- Bake 25-30 minutes or until golden brown. Enjoy!
VEGETABLE OMELETTE - PARSI OMLATE
This is Madhur Jaffrey's excellent recipe for what she calls an omelette and I call an egg... pie... thing... miracle. There is no flipping to create a half-moon shape; what you get is a fluffy, flavorful pan-ful of heaven. I only use 2 Tbsp of oil instead of her 5 Tbsp and the result is still amazing. Enjoy!
Provided by Lando
Categories Asian
Time 1h15m
Yield 1 omelette, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Grate the zucchini and mix with 3/4 tsp of the salt. Leave in a bowl for 30 minutes, then squeeze all the liquid out. Meanwhile, chop the onions as finely as you can, then dice the potatoes into 1/4 inch pieces. Finally, chop the tomato.
- Heat some oil in a pan measuring about 7-8inches across the bottom. Fry the onion over medium heat for about a minute, then add the potatoes and chili (add more chili if you want it hotter) and fry until potatoes become just soft, 5-10 minutes. Add the zucchini, tomato, cumin, the rest of the salt, cayenne, and a generous amount of black pepper. Stir until tomato becomes soft, about 3 minutes. Remove from heat to let cool.
- Thoroughly beat the eggs in a bowl then dump in the cooled vegetables along with some finely chopped parsley or cilantro. Stir everything together, then sprinkle in the baking powder, making sure it dissolves completely, and mix well again.
- Wipe clean your fry pan, add the last tablespoon of oil. When the oil is hot, set the temperature to med-low, pour in the egg mixture. Cover the pan (if you don't have a lid, use aluminum foil) and cook for 15-20 minutes or until the center gels. Here's the tricky part. You have to flip the whole pan over. To do this, use a dinner plate, place it over the pan holding it with one hand and use the other to lift and flip the pan. The bottom of the omelette should be a beautiful brown. Now, slide the omelette back into the pan so that the browned part is on top and cook another 5 minutes or so, uncovered. Flip it onto a plate again to serve.
OMELETTE VEGETABLE ROLLS
A healthy version of Chinese spring rolls. No deep frying and ready in 20 minutes, better than the take-away
Provided by Jane Hornby
Categories Buffet, Dinner, Side dish, Snack, Starter
Time 20m
Number Of Ingredients 9
Steps:
- Heat the oil in a wok and stir-fry the carrot and mushrooms for 2 mins until just starting to soften. Add the beansprouts, onions, ginger and garlic and stir-fry for another 1-2 mins or until the beansprouts are starting to turn transparent. Season with the soy sauce and set aside. Can be made up to 4 hrs ahead.
- Heat a medium frying pan, add a little oil, then tip out the excess. Pour in a little of the egg and swirl around the pan to make a thin, even layer. Fry for 30 secs or until the edges turn golden, then flip over with a palette knife for another 10 secs. Slide out onto greaseproof paper and repeat until you have made six pancakes. Can be made up to a day ahead.
- Cut each pancake in half. Spoon a little of the veg mix in the centre of the half-moon of pancake and roll up, tucking in the edges. Steam briefly to heat the rolls just before serving or microwave on High for 30 secs.
Nutrition Facts : Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.06 milligram of sodium
VEGAN ROASTED VEGETABLE OMELETTE
A healthy vegan recipe, ideal for using up leftover Christmas day vegetables on Boxing Day. It's a light dish perfect after the indulgences of Christmas day. Chickpea flour is naturally gluten free, chickpeas are a super source of protein, fibre and iron. The skin of vegetables and fruit are quite often a good source of nutrition in itself, the dark skin of the Zucchini/courgette is high in soluble fibre which slows digestion and stabilises sugar levels. The dark skin of the Eggplant/Aubergine is full of fibre, potassium, magnesium and antioxidants, Tomato skin is full of antioxidants too so before removing skins bear this information in mind.
Provided by hello
Categories Lunch/Snacks
Time 20m
Yield 2 omelettes
Number Of Ingredients 17
Steps:
- Whisk all ingredients for the batter in a bowl. Leave to rest for 10 minutes.
- Heat olive oil in a pan. Sautee all vegetables until tender. About 3-5 minutes. Season with salt and pepper.
- Pour about half a cup of the batter into a non-stick pan. Swirl around and cook until top is bubbly. About 2 minutes.
- Put sauteed vegetables on the batter.
- Fold then cover and cook over low heat for 2 more minutes.
Nutrition Facts : Calories 363.4, Fat 11.9, SaturatedFat 1.5, Sodium 907.6, Carbohydrate 47.6, Fiber 8.9, Sugar 11.8, Protein 17.6
THAI VEGETABLE NOODLE OMELETTE
Perfect for students and using up any leftover vegetables in the fridge.
Provided by jordanpmills
Time 30m
Yield Serves 2
Number Of Ingredients 13
Steps:
- Heat grill to medium/high heat.
- Slice the carrot, onion, pepper and mushrooms thinly. Alternatively - use a stir fry vegetable kit. Separate the pak choi leaves.
- Heat oil in a large frying pan.
- Finely chop garlic, chilli, ginger & coriander, keeping the coriander separate and put to one side.
- Add these to the pan with the vegetables over a high heat. Stir fry for 4-5 minutes or until carrots are almost cooked. Add pak choi and cook for a further 3-4 mins until pak choi stems are softened but still slightly crunchy.
- Beat eggs together in a jug.
- Cook instant noodles using water according to packet instructions. Do not add the flavouring sachet. Add cooked noodles to the pan with the vegetables, coriander and pour in eggs. Stir the mixture until egg is beginning to cook through, turn down heat and cook for 1 minute more.
- Place frying pan under the grill for 4-5 minutes or until egg mixture is cooked through and the top is golden brown.
- Serve with soy sauce to dip.
CHINESE VEGETABLE OMELETTE
Chinese Vegetable Omelette - A simple Chinese vegetable omelette with Maggi seasoning and topped with oyster sauce. This recipe is so yummy, it will become part of your weekly meal rotation!
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk eggs, Maggi seasoning, green onions, carrots and bean sprouts. Season with a little salt and white pepper and set aside.
- In a large pan over medium heat, add oil and swirl to coat the pan evenly. Add egg and vegetable mixture and swirl to spread the mixture evenly. Cook for 3 minutes and lift the omelette as you tilt the pan, to let the uncooked mixture flow underneath, as evenly as possible.
- Cook for another 2-3 minutes, until omelette is cooked through.
- Turn the heat off, transfer to a plate and top with a little oyster sauce, sambal oelek and/or sriracha sauce.
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