SAUSAGE OMELETTE RECIPES

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IHOP COUNTRY OMELETTE COPYCAT RECIPE | TOP SECRET RECIPES



IHOP Country Omelette Copycat Recipe | Top Secret Recipes image

Sure, IHOP is famous for pancakes, but the joint makes a pretty killer omelette when put to the task. What makes this three-egg creation so cool is the top secret folding method. For all of IHOP's omelettes, the beaten eggs are mixed with the appropriate chunky ingredients, and the whole thing is poured out thin on a giant griddle. When the eggs have firmed up, two sides are folded over, the filling is positioned, and the omelette is rolled over once, twice, three times, so it ends up looking like a burrito, sort of. Now with this IHOP Country Omelette copycat recipe, we can execute the same egg origami at home with a 12-inch electric skillet, or a 12-inch stovetop griddle pan. You can find easy-to-cook hash brown potatoes in bags in the freezer section. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 30 minutes0S

Prep Time 15 minutes0S

Cook Time 15 minutes0S

Number Of Ingredients 8

Nutrition Facts : Calories 1343 calories

MUSHROOM OMELETTE RECIPE - BBC FOOD



Mushroom omelette recipe - BBC Food image

A mushroom omelette is a perfect protein-packed meal that you can rustle up in no time. Spinach and paprika give extra fibre and flavour. With a GI of 13, this meal is high protein, low GI. Each serving provides 304 kcal, 19g protein, 4.4g carbohydrate (of which 0.6g sugars), 23g fat (of which 4.3g saturates), 2.2g fibre and 0.48g salt per portion.

Provided by Priya Tew

Prep Time 30 minutes

Cook Time 10 minutes

Yield Serves 1

Number Of Ingredients 6

1 tbsp rapeseed oil
1 large handful mushrooms (about 80g/3oz), sliced
1 tbsp ground paprika
1 handful baby spinach
2 free-range eggs, beaten
salt and freshly ground black pepper

Steps:

  • Heat the oil in a non-stick frying pan. Cook the mushrooms for 2–3 minutes, or until they are golden-brown. Add the paprika and spinach, and stir so the spinach wilts. Remove the vegetables from the pan.
  • Beat the eggs in a bowl, season with salt and freshly ground black pepper, then pour the beaten egg into the pan. Cook, gently drawing in the sides of the omelette with a spatula, allowing the uncooked egg to fill the gaps and set.
  • When the omelette is almost cooked, spoon the mushroom and spinach mixture back in, then flip over one half and slide onto a plate.

Nutrition Facts : Calories 304kcal, CarbohydrateContent 4.4g, FatContent 23g, FiberContent 2.2g, ProteinContent 19g, SaturatedFatContent 4.3g, SugarContent 0.6g

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