Omelette

A sweet potato omelette is a nice alternative to Spanish tortilla omelette and is very easy to make.Take one sweet potato, peel and chop up into small cubes.Heat some oil in a large non stick frying pan, then add the sweet potato. Fry for about 5-10 minutes.Now add in a chopped onion, clove of garlic and chilli, and fry for a further 5 minutes or so, until the potato is soft and the onions are tr

We made sushi recently. This in itself is slightly unusual here at We Are Never Full, but not completely out of the ordinary as we are regulars at more than one of our local Japanese restaurants and have homemade sushi a couple of times before. Indeed, the sushi rolls we made were not wildly unusual [...]

We received an email from our neighbor, Linda. In it was a terrific idea for making omelettes... Eggs are high in protein and essential in burning fat. If you are concerned about cholesterol, you can eat the white part as that is the most nutritious part of the egg. Related postsFat-burning food8 Forbidden Foods For Weight LossFoods To Help You Lose WeightList of foods that burn fat Remember to s

Crab and Mushroom OmeletteServes: 4Fibre 0.6g, protein 15g, fat 18gCalories/serving: 243 WWpoints per serving: 53og/1oz butter6 shiitake mushrooms, thinly sliced 2 tablespoons chopped spring onion11og/4oz white crabmeat1 tablespoon sherry6 eggs 45ml/1 1/2floz double creamMelt the butter in a non-stick frying pan or omelette pan. Add the mushrooms and onion and saute until light brown. Stir in th

Lunch OmeletteServes:4Fibre 1.5g, protein 11g, fat 23.5gCalories/serving: 282 WWpoints per serving: 62 tablespoons olive oil 6 shiitake mushrooms, thinly sliced4 spring onions, thinly sliced 12 sugar snap peas, trimmed and blanched 2 slices sun-dried tomatoes, diced 6 eggs2 tablespoons double cream 1 tablespoon finely chopped dill (on teaspoon dried) 3og/1oz herbed goat's cheese 30g/1oz unsalted b

Herb Omelette RecipeServes: 2Protein 12.1g, fat 28.9gCalories/serving 317 WW points per serving 6* 4 eggs* 1 tablespoon finley chopped dill* 1 tablespoon chopped chives* 2 tablespoons mascarpone cheese* 30g butter* salt to taste1. Combine all the ingredients together and beat until smooth and thoroughly combined.2. Cook over a low heat until the eggs begin to set, then loosen the eggs from the si

Bacon and Onion Omelette RecipeServes: 4Fibre 0g, protein 17g, fat 34gCalories/serving : 400WW points per serving 8* 9 rashers streaky bacon* 40 g onion chopped* 2 Basic Omlette recipe1. Cut the bacon into small pices and fry in a small non-stick frying pan or omelette pan until crisp. Add the onion and saute until translucent. Pour off the fat. Set aside.2. Follow the Basic Omelette instructions, using half the egg mixture. When cooked, place half the bacon and onion in the center of the omelette befor folding over. Fold over and cook for 1 minute more, then move to a serving plate and cover to keep warm. Make the second omelette in the same way , then serve.Tips:You can use spring onion finley chopped for a better taste.

Basic Omelette RecipeServes: 2Fibre 0 g,protein 11 g, fat 26 gCalories/serving - 290WW points per serving 6* 2 tablespoons butter* 4 eggs* 1 tablespoon duble cream* 1/2 teaspoon salt* freshly ground black pepper to taste1. Melt the butter in a non-stick frying pan or omlette pan. Tilt the pan so in is well covered with the butter.2. Beat the eggs with the cream, sald and pepper. Pour into the pan and tilt to spread the eggs to the edges of the pan.3. Cook over a low heat until the eggs begin to set, then loosen the eggs from the side of the pan with a spatula. Tilt the pan again to allow the uncooked eggs to run to the sides and cook until set. When cooked, carefully fold the outer edges of the omelette into the center to resemble a flat cone. Slide the omelette out of the pan and serve.

Bob Evans Bacon Omelette To Go Sunday morning, the Lead Scientist of the Grassy Knoll Institute surprised us with breakfast take out from the local Bob evans restaurant in Boardman, Ohio. My order was a Bacon omelette ala carte. No hash browns, or toast, just the omelette. The omelette was quite large, cooked well, with plenty of bacon [...]

Using some left over new potatoes from my Easter meal I made this tasty Spanish style tortilla/ omelette. The bacon used in here makes a nice smoky flavour, and the peas brighten it up nicely.Ingredients~8 new potatoes - boiled and cooled, and sliced thinly1/2 onion - chopped2 rashers smoky bacon - chopped into little bits2 tablespoons olive oil1 nob butter4 eggs - beaten1 handful frozen peasSalt and pepperCheese for grating on topHeat a large heavy based frying pan and melt the butter with the olive oil. Fry the onion and bacon until the onion is soft and the bacon cooked.Add the peas in and stir around until warmed through. Place the sliced potatoes carefully in the pan and gently turn over so that they are mixed evenly with the peas, bacon and onions.Now beat the eggs with a bit of s

Serves 4 Ingredients 3 medium Spanish onions, chopped 2 garlic cloves, shopped or crushed 30 ml ( 2 tablespoons ) olive oil 5 – 6 eggs Pinch salt and black pepper Fry the onions and garlic in the oil in an omelette pan . Beat the eggs with the salt and pepper and stir them into the onion and garlic mixture. Cook [...]

Thai Food INGREDIENTS:eggs 3-4lettuce plants 1-2dried salted vegetable 1 tspcoriander plant 1chopped garlic 1 tspground pepper 1/2 tspfish sauce 2-3 tbspsoup stock or water 5 cupscooking oil 4 tbsp..Thai Food PREPARATION:..1. Bring the stock to a boil. If you wish to add pork, drop small lumps of the ground meat into the stock.2. Beat the eggs and fry in a wok until firm. Now, move the egg off to one side, put in the garlic, and sauté until fragrant and golden. Next, return the eggs to the middle, break up with the spatula into pieces, transfer the contents of the wok to the pot, and when the stock returns to a boil, add the fish sauce.3. Place lettuce leaves in a bowl, dip the soup into the bowl sprinkle with The pepper, coriander greens, and dried salted vegetable, and serve hot.

Thai Food INGREDIENTS:eggs 3-4lettuce plants 1-2dried salted vegetable 1 tspcoriander plant 1chopped garlic 1 tspground pepper 1/2 tspfish sauce 2-3 tbspsoup stock or water 5 cupscooking oil 4 tbsp..Thai Food PREPARATION:..1. Bring the stock to a boil. If you wish to add pork, drop small lumps of the ground meat into the stock.2. Beat the eggs and fry in a wok until firm. Now, move the egg off to one side, put in the garlic, and sauté until fragrant and golden. Next, return the eggs to the middle, break up with the spatula into pieces, transfer the contents of the wok to the pot, and when the stock returns to a boil, add the fish sauce.3. Place lettuce leaves in a bowl, dip the soup into the bowl sprinkle with The pepper, coriander greens, and dried salted vegetable, and serve hot.

Once stood the famous makan icon in Singapore…the Esplanade Satay Club – the breezily located Makansutra Gluttons Bay offers plenty of local food galore. And among them stood one of my favourite ‘Ou Luak’, or Fried Oyster Omelette Stall – Hup Kee (Orchard). This stall started off in the 70's at the famous Orchard Carpark night hawkers and now operates two outlets, the other being at the Newton Hawker Centre. What is so amazing about their dish as compared to others is that the eggs and the sweet potato flour are somehow done crispier, and less oily, which sources revealed is based on a 40-year-old recipe. I personally also found the eggs to be rather fluffy inside which gives it an excellent bite. You will also find a good number of fresh, succulent and plump Korean Oysters serve

Para cuando no tenemos tiempo de cocinar ...Ingredientes: 2 huevos, 1 cucharada de leche, 1/2 cucharadita de sal, pizca de pimienta, 2 cucharadas de aceite o manteca, relleno a gusto (jamón, queso, arvejas, hierbas, tomates y muzzarella, mariscos, vegetales, etc.)Proceso de elaboración: Batir ligeramente los huevos, agregar la leche, sal y pimienta.Colocar el aceite o manteca en sartén, calentar un poco y verter los huevos. Utilizar movimientos de vaivén, al principio dejar el fuego fuerte y después bajar. Incorporar el relleno, doblar en dos o tres partes. Al retirar servir inmediatamente.

Ingredients1 medium onion (cut into thin slices)1 green pepper (deseeded and cut into slices)1 yellow/red pepper (deseeded and cut into slices)5 mushrooms7 cherry tomatoes10 oz (275g) or about 8 small salad potatoes (cleaned and cut into slices)3 tablespoons (45mls) olive oil or vegetable oil4-5 large eggsSalt and pepper to tasteMethodPlace the potato slices in a small saucepan and cover with boiling water. Bring to the boil and cook for 5 minutes, until the potatoes are tender. Drain and set aside.Heat 2 tablespoons of the oil in a large frying pan, until it's hot, add the onion and pepper slices. Turn the heat down and cook the vegetables for 10-15 minutes, until very tender.Break the eggs in a large bowl and whisk thoroughly, season to taste. Add the cooked potatoes, onions and peppers, and stir well.Put the frying pan back on the heat, add the rest of the oil and turn the heat back up to a medium setting. Pour the eggs and vegetable mixture into the frying pan. Turn the heat down

Its one of those lazy saturdays, and you decide to have eggs for breakfast. But you are tired of the same way you eat eggs everytime and are craving for something new. If this sounds like you, then I have a perfect solution to your dilemma. How about an omelette cake?? Ok, before you think I'm nuts, let me introduce you to the Spanish Tortilla Omelette. In Spain, a "tortilla" means a flat omelette cooked with potatoes or "Tortilla De Patatas" which is basically a fluffy, layered and filling omelette which is thick like a cake. In fact, it is so good and satisfying that lots of chefs have said it should be nominated for the Good Food-Hall of Fame (hah! as if such a thing even exists!!)But seriously, try it for yourself. Just make a large tortilla, slice it into wedges and share it with your friends and family!Ingredients2 large potatoes - boiled2 tbsp olive oil1 medium onion - chopped1/2 cup button mushrooms - sliced (optional)1 capsicum - chopped1 hard tomato - diced6 large eggs1/2 cu

If you want to have a heavy breakfast this is what you should eat.My kids hates baked beans and the creamy oozing cheese. hmmm ... In the end, I finished it all by myself. Since I'm a small eater but had to be a glutton, I had to skip lunch as I was so bloated. Hopefully they will grow up to like this. They don't know what they are missing.Ingredients:1 Egg, beaten1 slice Ham of your choice, chopped into bits1 slice Cheese of your choice, chopped into bits1 - 2 slice Bread of your choice, toasted1 tablespoon Baked Beans, steamed if preferred2 Lettuce Leaves1/3 teaspoon OilHow to do it:Heat pan with oil.Pour egg mixture and swirl it around to coat the pan.When the egg is set at the base but still not thoroughly cooked, sprinkle ham and cheese to one half of the egg.Fold the egg over to cover it.Gently press the edge of the egg to let it seal.Flip is over to fry for another 13 seconds.Dish out.On a plate, place the lettuce on the bread.Scoop the baked beans on the lettuce.Plate the ham

En esta oportunidad les mostraré como hacer un omelette relleno de jamón y queso. Ingredientes: * 2 huevos * 50 grs de jamón cocido [Apróx 3 fetas] * 50 grs de queso muzzarella [Apróx 3 fetas] * Aceite de oliva y sal Manos a la obra: Rompemos los huevos esta parte me sale muy bien, los colocamos en un plato y agregamos sal. Además podemos agregar orégano y/o perejil cortado bien chiquito aunque en este caso preferí no hacerlo. Mezclamos los huevos y condimentos con un tenedor. Cortamos las fetas en tiritas, antes de cocinar el huevo. Una vez que tenemos listo el jamón y a mano el queso, colocamos un chorrito de aceite de oliva en la sartén caliente. Vertimos el huevo y lo desparramamos por toda la superficie. Cuando notamos que abajo está cocido y arriba comienza a coagularse, agregamos las tiritas de jamón a una mitad del omellete y cubrimos con fetas de queso. Cerramos el omelette y repetimos el procedimiento. Tapamos, bajamos la llama de fuego al mínimo y es

This will be two omelette recipes in succession, the previous being fried oyster omelette. Lap cheong is cantonese for sausages. This is uniquely chinese and is usually available in chinese stores in western countries or at the market or dried produce stores in parts of Asia. Lap cheong has a distinct sweet taste and the level of saltiness depends on the amount of salt put in by the manufacturer. There are many ways of eating this, fried, steamed or cooked with other dishes, which in this case, is used as the ingredient for an omelette. Lap cheong is, on a visual inspection, probably 70% fat and 30% meat content. Therefore, you don’t really need to use much oil when cooking it. As for storage, you can keep it in the fridge for a couple of months (which I have done). Definitely handy to use when you want to cook a meal in a jiffy. This is the recipe for Lap Cheong Omelette Ingredients 2 pieces of lap cheong (sliced thinly, just like salami) 2 large eggs (beaten)   Metho

A deliciously asian inspired omelette! Asian Omelette (2 - 4 servings) Sauce: 2.5 tsp sesame oil 2 tsp soy sauce 1/2 tsp Ume vinegar (optional) 1/2 tsp Fish Sauce (optional) 1 tsp sesame seeds (I like a mix of black & white for additional health benefits) 4 eggs - beaten & set aside 1 C - bean sprouts (mung) 1/2 C - frozen & thawed spinach [...]

Being a Teochew, my grandfather and my father always cook porridge very weekends (my mother hardly cooks). It was those that you could still see the rice grains. Some of the dishes they cooked to go with it were Bean Sprout with Tua Kwa and Omelette. It was very simple, not fanciful but the meal always taste so good on rainy days.Each time, I asked why not add other ingredients in the omelette, my father would comment that we were lucky to be able to fill up our stomach, don't be so picky. Some people can't even afford to eat eggs. Yah, I sometimes wondered how my father could, with his little salary, managed to feed a family of six and could still managed to buy a house and pay for the baby-sitter to my baby sister who was stay with them 6 days a week. Kids nowadays are so fortunate and they don't even know.Coming back to the omelette. This is my comfort food and since we are able to afford more now, I have cooked it with more ingredients to it, like what I have always asked my fat

Omelette An omelette or omelet is a preparation of beaten egg cooked with butter or oil in a frying pan, often folded around a filling or given a topping. Gourmet cook Julia Child famously described an omelette as soft-cooked scrambled eggs wrapped in an envelope of firmly-cooked scrambled eggs. Many variations exist. * Spanish tortilla de patatas (European Spanish for "potato omelette") is a characteristic thick omelette stuffed with fried potatoes and fine cut onion, and fried using olive oil. See also tortilla. In Britain this is called a Spanish omelette, and may include cheese or cooked diced ham. * A Western omelette, also known as a Denver omelette, is an omelette filled with diced ham, onions, and green bell peppers. Often served in the midwestern United States and sometim

Ingredients:* 1 lb. purple eggplants* 1 Tbs. lime juice* 15 Tbs. vegetable oilSpice Paste Ingredients:* 100 gram red chilies* ½ tsp. salt* 1 tomato* ½ tsp. shrimp paste* 7 small-sized shallotsInstructions:* Cut each eggplant in half and cut again in 2 or 4 pieces.* Heat 10 Tbs. oil and deep fry the eggplant pieces. Cover the wok and let it stand for a while.* Open cover and turn the eggplants side to side until soft and well cooked.* Put eggplant pieces onto a serving platter.* Combine all spice paste ingredients and grind coarsely.* Heat 5 Tbs. oil over medium high heat and sauté the spice paste for about 2 minutes. Pour the lime juice over the spice paste.* Then, lastly pour the sauted spice paste onto the eggplant pieces and ready to serve.Makes 5-6 servings.source : melroseflower

FRiA EN MANTEQUILLA LAS ESPINACAS.<br>SAZONE CON NUEZ MOSCADA, SAL, PIMIENTA Y RETIRE DEL FUEGO.<br>EN UN RECIPIENTE CAe LOS 8 HUEVOS; AGREGUE LECHE Y SAL, LUEGO BATA PERFECTAMENTE CON UN TENEDOR.<br>FRiA L ...

This is my submission this week for PhotoFriday (entry number 375). This weeks challenge is "Accidental" and this was indeed an accidental photograph. It is a constructive photo depicting the making of a horrible omelette. It is made up from seven 16x20 prints all bolted together with metal bolts. Each stage of the piece shows another ingredient being added to this omelette. They are in order, an egg, a rose, a banana, cigarette butts, a photograph, and grapes. Each negative was scratched with a file to give it the effect of age and chaos as well as sepia toning each print.

Do you love omelettes? I love omelettes too--make a me a Denver omelette with onions, green peppers, ham, cheese, and I will be in heaven. Today we're going to be talking about another kind of omelette. It's called omurice, a popular fusion omelette in Japan/Korea that consists of a thin layer of egg encapsulating fried rice. In Japan they cover these omelettes with ketchup, whereas in Korea most