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Golden-Brown Omelet

Golden-Brown Omelet


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Ingredients

  • 2 tablespoons unsalted butter
  • Kosher salt and freshly ground pepper
  • Caramelized onions (optional)
  • Grated Parmesan (optional)

Recipe Preparation

  • Heat an 8" nonstick or well-seasoned heavy steel skillet over medium-high heat for 1 minute. Add butter. Once butter sizzles and begins to brown, swirl to coat pan. Add eggs and season with salt and pepper. Cook, pulling up the edges with a heat- proof silicone spatula and allowing uncooked eggs to run into pan, until the bottom is golden brown and the top begins to set, 1–2 minutes.

  • Add fillings, such as caramelized onions, chopped herbs, and grated Parmesan. Using the spatula, fold up 1/3 of the omelet. Roll the omelet over onto itself, then tilt the pan and slide omelet onto a plate.

Nutritional Content

One serving, without filling, contains: Calories (kcal) 387.4 %Calories from Fat 81.5 Fat (g) 35.1 Saturated Fat (g) 18.1 Cholesterol (mg) 617.0 Carbohydrates (g) 1.0 Dietary Fiber (g) 0 Total Sugars (g) 1.0 Net Carbs (g) 1.0 Protein (g) 16.5 Sodium (mg) 388.1Reviews Section

Garden Omelet

Prepare lentils according to package directions or until they reach desired doneness. Whisk eggs and salt together. Heat a small nonstick skillet over medium-high heat. Sauté onion, pepper, asparagus. Add spinach, cooking until wilted. Set aside. Reduce heat to medium-low, add one-fourth of egg mixture to a heated nonstick skillet. Cook until edges are set (two to three minutes). Sprinkle one-fourth of vegetable mixture onto the egg, along with one-fourth of the Parmesan cheese. Use a spatula to fold the omelet onto itself. Slide onto a serving plate. Repeat with the remaining egg and vegetable mixtures. If desired, flip omelet to seal edges and to develop a golden brown color. Sprinkle with additional cheese. Serve warm.

Makes 4 servings (one-fourth of recipe each).

Each serving has 210 calories, 11 grams (g) of fat, 17 g of protein, 9 g of carbohydrate, 2 g of fiber, 470 milligrams (mg) of sodium, and 71 micrograms (mcg) of folate and 2.9 mg of iron.


Recipe Summary

  • 10 eggs
  • ⅓ cup milk
  • ½ teaspoon salt
  • 4 dashes hot pepper sauce, or to taste
  • ½ pound bacon - cooked, and chopped into bite-size pieces
  • 1 (4 ounce) can black olives, drained
  • 2 roma (plum) tomatoes, chopped
  • ¼ cup green onions, chopped
  • ⅓ cup mushrooms, sliced
  • ¾ cup Colby-Monterey Jack cheese, shredded

Preheat oven to 350 degrees F (175 degrees C). Coat an 8 inch square baking dish with non-stick cooking spray.

In a large bowl, combine eggs and milk. With an electric mixer, beat until frothy. Blend in salt and hot pepper sauce. Stir in bacon, olives, tomatoes, green onions, mushrooms and cheese. Pour into prepared pan, and cover with lid or aluminum foil.

Bake in preheated oven for 40 to 50 minutes, or until eggs are set in the center.


Baked Denver Omelet

If you’re looking for an easy way to serve omelets to a crowd, this loaded Baked Denver Omelet is the answer!

Can you believe I live near Denver and this is the first time I’ve shared a Denver omelet recipe on my blog?

Just like a traditional Denver omelet, it full of ham, cheese, diced peppers and a handful of sliced green onions. But since this omelet is baked, you don’t have to worry about any flipping or turning.

Fun fact: Historians believe that the Denver omelet was originally served on bread as a sandwich, created by 19th-century cattle drivers in the American West or by possibly Chinese railroad cooks as a type of transportable egg foo yung.

Which is great for me, since I’m not the best at making pretty omelets. Mine always end up looking more like scrambled eggs. So this baked omelet is definitely right up my alley.

And like any omelet, this recipe is easy to change up based on what you have on hand. Almost any kind of cheese will work. And although I love the pop of color from the red peppers, green bell peppers are just as delicious.

Of course, if you’re like us, you love having breakfast for dinner, and this baked egg dish is perfect for any meal of the day. In fact, we might eat this for dinner more than we do for breakfast.

This recipe makes a 9-inch square pan, but it can easily be doubled to feed an even larger crowd. And it’s a great way to use up leftover ham.

If you’re looking for something easy and delicious to serve for an Easter or Mother’s Day brunch, this baked omelet would be perfect!

My family certainly loved this Baked Denver Omelet, and it’s a dish I’ll make often when I need a quick, easy dish for a potluck brunch or holiday breakfast.


Golden-Brown Omelet - Recipes

Get a bite of meaty ham bits with a cheesy taste all in a single omelette.

  • 3 Large Eggs
  • 1/4 tsp Sea Salt
  • 1/4 tsp Black Pepper (Ground)
  • 1 tbsp Unsalted Butter
  • 1/3 cup Cheddar Cheese (Shredded)
  • 1/3 cup Cooked Ham (cut into bite-sized cubes)
  • 1/3 cup Tomato (chopped)

In a medium mixing bowl, whisk the eggs together with the salt and pepper.

Melt the butter in a medium skillet over medium heat. Pour the eggs into an even layer on the bottom of the skillet.

Use a spatula to pull in the egg towards the center of the skillet for the first 30 seconds of cooking. Let eggs cook for 1-2 minutes without stirring until set and golden brown on the bottom.

Slide the omelet onto a plate. Sprinkle cheese down the center of the omelette, and top with chopped ham and tomatoes.

Use a spatula to fold one side of the omelet over the filled center. Fold the other side over the first side to create a wrap.


Dinner Omelet

Omelets are an easy and nutritious choice for a quick meal, especially on a weeknight. Many people don't think of serving breakfast for dinner, but dishes like omelets are healthy, budget-friendly, and are easily adaptable to what you have at hand. Ham, cheese, veggies, or grains—anything and everything is fair game in the omelet-building business. You simply need to choose a flavor profile, like earthy mushrooms, vibrant crunchy vegetables, or creamy and tangy cheese. Then beat your eggs and eat dinner in 20 minutes or less.

Eggs are a staple in most pantries for a reason. Affordable, with a long shelf-life, and deliciously unctuous, eggs pack a great nutritional profile with an average of 6 to 8 grams of protein per egg, depending on the size, and a generous amount of choline—147 mg per egg—an essential nutrient vital for brain function.

They're beautiful as breakfast or brunch fare, but we should heed the French tradition and use more eggs for dinner. They're filling and quick to make. Serve with a fresh salad, bacon, cooked vegetables, a small bowl of soup, bread, biscuits, tortilla chips, smoky sausages, naan, or anything that suits your appetite. Omelets are a fantastic choice that's also kid-friendly.


  • 5 Handsome Brook Farm eggs
  • 2 Teaspoons all purpose flour
  • 1/2 Teaspoon turmeric
  • 1/2 Teaspoon ground cumin
  • 1/2 Teaspoon chili flakes
  • 1 Teaspoon kosher salt
  • 1 Cup finely chopped parsley
  • 1 Cup finely chopped cilantro
  • 1/2 Cup thinly sliced scallions (green parts only)
  • 1/2 Cup finely chopped dill
  • 1 small onion, finely chopped
  • 2 Tablespoons canola oil
  • 1 Tablespoon olive oil

Crack the eggs into a large bowl, add the flour and the spices and whisk until foamy.

Add chopped herbs, onion and spices and mix thoroughly until fully combined.

Heat both kinds of oil in a large nonstick skillet on medium heat.

Pour the mixture into the hot skillet, using about a 1/3 cup for each pancake.

Don’t crowd the skillet – once you pour the mixture it tends to spread.

Fry for 2-3 minutes on each side until the patties are golden brown, and remove and place on a plate lined with paper towel to drain the oil.


The omelet is fairly simple to make, and I love that I can make it all in one pan &ndash and serve it in the same one &ndash which means fewer dirty dishes for me to wash later. I used my cast iron skillet for this, as it retains heat and cooks evenly, while also releasing the nicoise dinner omelet readily.

If you don&rsquot have a cast iron skillet, you can also use another skillet, but be wary of putting nonstick items under the broiler, as high heat and nonstick don&rsquot play well together. You need a cast iron skillet anyway, I promise.

Pro tip: when choosing your asparagus &ndash go for the thin stalks. They have a more delicate flavor and aren&rsquot as tough and woody as the thicker stalks.

To start, turn your oven to 450 degrees. Heat your cast iron skillet on medium while you slice your potatoes into bite size chunks.

Once the pan is heated, add the oil, which creates the nonstick surface you want in your cast iron skillet so long as you add the oil after you&rsquove heated the pan.

Add the potatoes and season with salt and pepper. Toss in the olive oil to coat, then turn off the stove and place the skillet in the oven for 20 minutes to roast the potatoes.

While the potatoes roast, snap the ends off your asparagus and cut them into one inch segments. Cut the tomatoes into quarters and seed them, then give them a rough chop.

Feel free to slice your green onion and chop your parsley while you&rsquore baking the potatoes to have one less thing to do at the end.

Once the potatoes have baked, remove the skillet from your oven and place on the stove over medium heat. Turn off the oven for now, and add the asparagus.

You want to cook this just until the asparagus starts to turn a brighter green, knowing that it will continue to cook in the nicoise dinner omelet. If you keep cooking, they&rsquoll get soft and lose flavor.

Add the tomatoes and stir, cooking for another couple minutes. Crack your eggs into a bowl while the tomatoes are cooking and whisk until light and airy.

Add the parsley and drained tuna, stirring gently to avoid breaking up the chunks too much. Pour the egg mixture over the nicoise dinner omelet ingredients, and turn the heat to medium low.

Cover and let cook for five minutes until it is most of the way cooked through.

Remembering that the skillet is still hot, use a hot pad to transfer the omelet to the oven and turn the broiler to high. Broil for 2-3 minutes, until the top has turned a beautiful golden brown with a nice crust. Remove from the broiler and let cool two to three minutes.

Sprinkle the nicoise dinner omelet with green onion just before serving. Cut into wedges and serve while still hot.

This will keep in the fridge for one to two days, covered. Reheat prior to serving.


  • Moonglets are made of split green gram (moong) which is rich in protein and other nutrients.
  • The Moonglet recipe contains a variety of vegetables that are rich in fiber and weight loss friendly.
  • Moonglets in itself have moong and some vegetables in it, if the amount of oil in it is adjusted, it is really low in calories.
  • 150 grams of moonglet normally has approx 170 calories in it which could be a perfect meal for your breakfast or evening snack.

The moonglet recipe is a perfect diet for a weight loss diet plan. The reason is the recipe has green moong and vegetables in it which are low in calories.

You can prepare this recipe at home easily and can add stuffing like paneer to make it an even healthier and weight loss friendly diet.

If you are looking for another moong recipe with paneer stuffing then below is the most loved moong recipe for weight loss.

In case, you are looking for a more weight loss-friendly recipe, I have already uploaded them on the website for you. Find the list below:

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  • 1/2 slice bread (whole wheat)
  • 1/2 teaspoon olive oil
  • 1 garlic clove (finely chopped)
  • cooking spray (as needed, nonstick)
  • 3/4 cup egg substitute
  • 2 tablespoons mozzarella cheese (part skim, grated)
  • 1 tomato (large, chopped)
  • 1 teaspoon basil (dried)

2. Cut the bread into cubes toss with oil and garlic in a small bowl. Spread the cubes in a single layer on a baking sheet and toast in the oven for 15 to 25 minutes, or until golden brown, tossing once or twice. Transfer to a plate to cool.

3. Spray a medium pan with nonstick cooking spray and heat over medium-high heat. Pour in egg substitute.

4. When the egg begins to set, spread evenly across the bottom of the pan and reduce the heat to low.

5. Once the top layer of egg is almost cooked, sprinkle the cheese and basil on top and scatter the tomatoes and bread over half of the omelet fold the unfilled omelet half over the filling. Slide the omelet on a plate and serve.



Comments:

  1. Majeed

    Added to bookmarks. Now I will read more often!

  2. Stocleah

    Between us speaking, I would ask for help from the users of this forum.



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