OMELETTE WITH PARMESAN CHEESE RECIPES
OMELET WITH BACON AND PARMESAN CHEESE RECIPE - FOOD.COM
Simplicity. The comfort of bacon with a touch of sophistication from Parmesan cheese and Italian seasoning. Please do not add additional salt, it is not needed! I prepared this this morning to finish off a bottle of shredded Parmesan cheese. Each serving is a 3-egg omelet. The cooking time is long because I cook my bacon on low heat. But I can't stop you from cooking it your way, can I?
Total Time 37 minutes
Prep Time 2 minutes
Cook Time 35 minutes
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Cook 2 pieces of bacon on medium-low heat in 10-inch saute pan,until browned but not super crisp. After first side has browned, turn over to brown other side. The second side will take almost no time.
- Place cooked bacon on paper-towel-lined plate, and blot top with paper towel. When cool, crumble bacon and set aside.
- Pour off all but 1 tablespoon of bacon grease.
- With a fork, lightly beat eggs with Italian seasoning. Do not add salt; I don't think pepper is needed, either.
- Heat pan with remaining bacon grease to medium heat. Then pour in egg batter.
- As egg sets, gently push egg batter from pan's side toward 2 inches from center with a spatula, and repeat on other side. Let fluid egg batter fill exposed pan.
- Again, as egg sets, begin 90 degrees from before, push egg batter from pan's side, etc. The idea is to ensure that uncooked egg batter gets exposed to the heat. Try not to end up with all of the egg piled in the center of the pan. :wink:
- As top of egg starts to set, sprinkle crumbled bacon on one half of omelet. Sprinkle parmesan cheese across entire top surface of omelet. If bottom of omelet seems set, but top is not done, put a lid on the pan for about a minute to assist.
- When top has set, turn off heat, turn bacon-less half over to cover bacon half. With spatula, cut in half and serve half on one plate, and other half on another plate.
- Serves two, each is a 3-egg omelet.
Nutrition Facts : Calories 432.1, FatContent 32.3, SaturatedFatContent 12.4, CholesterolContent 671.9, SodiumContent 781.1, CarbohydrateContent 2.3, FiberContent 0, SugarContent 1.4, ProteinContent 31.1
PARMESAN & VEGETABLE MUFFIN-TIN OMELETS RECIPE | EATINGWELL
These simple veggie muffin-tin "omelets" are easy to make in the morning--or mix up the batter the night before. They're perfect for company or to take for an easy breakfast on the go.
Provided by Carolyn Casner
Categories Healthy Omelet Recipes
Total Time 50 minutes
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F. Liberally coat a 12-cup muffin tin with cooking spray.
- Heat oil in a large skillet over medium heat. Add broccoli, bell pepper, scallions and 1/8 teaspoon salt; cook, stirring, until the vegetables are tender, about 5 minutes. Remove from heat and let cool for 5 minutes.
- Whisk eggs, Parmesan, milk, pepper and the remaining 1/8 teaspoon salt in a large bowl. Add the vegetable mixture and stir to combine. Divide the egg mixture among the prepared muffin cups. Bake until firm to the touch, 25 to 28 minutes. Let stand for 5 minutes before removing from the tin.
Nutrition Facts : Calories 215.3 calories, CarbohydrateContent 5.2 g, CholesterolContent 258.6 mg, FatContent 14.8 g, FiberContent 1.2 g, ProteinContent 15.1 g, SaturatedFatContent 5.2 g, SodiumContent 434.2 mg, SugarContent 2.9 g
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This meatless entree from Marion Lowery of Medford, Oregon will become a favorite for Sunday brunch or a late dinner.
From tasteofhome.com
Reviews 4.8
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Reviews 4.2
Total Time 10 minutes
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Reviews 4.2
Total Time 10 minutes
Cuisine not set
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- "Beat the milk into the eggs. Heat an 8-inch nonstick omelet pan over medium-high heat. Add the butter. When the butter is melted, pour in the eggs, scraping every last bit into the pan. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it with one hand while lifting up the edges of the omelet with a spatula in your other hand. Let the eggs run underneath and set in several thin layers during the first few minutes of cooking. As soon as the eggs are set on the bottom and barely runny on top, sprinkle the Parmesan and then the spinach down the middle of the eggs. Jerk the pan quickly away from you then back toward you so that the omelet folds over onto itself. If you don’t like your omelet runny in the middle, jerk the pan again so that the omelet folds over once more. Cook for about a minute longer until heated through, shaking the pan gently. Tilt the pan and roll out onto a plate. Serve hot."
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From jamieoliver.com
Total Time 10 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
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- Crack the eggs into a mixing bowl, season with a pinch of sea salt and black pepper, then beat well with a fork until fully combined.
- Place a small non-stick frying pan on a low heat to warm up.
- Grate the cheese onto a board and set aside.
- Add ½ tablespoon of oil to the hot pan, then carefully pour in the eggs.
- Tilt the pan to spread them out evenly, using a fork to swirl the eggs around the pan a little.
- When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese.
- Using a spatula, ease around the edges of the omelette, then fold it over in half.
- When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette onto a plate. Delicious with a tomato salad and wholemeal bread.
- PRINT THIS RECIPE (UK) PRINT THIS RECIPE (USA)
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