cup milk (2% or whole will make the omelette more rich, while skim will make it thinner)
teaspoon garlic powder
teaspoon salt (optional)
teaspoon pepper (optional)
cup shredded cheddar cheese
or 2 oz cut deli or baked ham
to 2 fresh chives or 2 green onion slices
In a decent sized bowl, combine eggs, milk, garlic, salt and pepper. Using a wire whisk, whisk the mixture until the eggs are frothy.
In a small-medium skillet, melt the butter on medium heat. Pour all of the egg mixture into the skillet and reduce heat to low. Let the omelette cook until only the middle is still slightly undercooked. The secret to minimal mess is letting the omelette cook long enough. Make sure the edges are firm and you see it begin to bubble in the middle.
Add the shredded cheddar cheese, ham and chives to one half of the omelette. Using a wide spatula gently lift the plain half of the omelette and fold it over the meat and cheese. Let the omelette cook for a few minutes. You can use your spatula to peel up the omelette flap to see if the cheese is melting.
Once the omelette is cooked, tilt your pan and use your spatula to slide the omelette out onto a plate. Garnish with sour cream and fresh tomatoes or parsley.
- Spinach Parmesan – Add fresh spinach and Parmesan cheese in place of the filling above. Hash Brown – Cook a serving of breakfast potatoes or hash browns and use them as a filling for your omelette. Vegetable – Use tomato, onion and mushroom or other quick cooking vegetables to create a tasty variant.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- How do you make an omelette without under or overcooking, and not spill ingredients everywhere? Can it be done? Sure – we’ll show you how.What’s more difficult — figuring out the proper spelling of omelette or cooking one? Is it omelet or omelette?Depends on who you ask and how they’re feeling that particular day. It seems most people have settled on omelette as the proper spelling although omelet is recognized as the same light, thin egg dish that has become a staple of great morning breakfasts around the world.The basic ingredients you'll need for an omelette are:EggsMilkSeasoning (salt, pepper, fresh herbs, garlic powder, other favorites)ButterCheese (typically cheddar, but you can get creative)Meat (typically ham, but sausage and other meats work too)Onion and other veggies (red or green bell pepper, mushrooms, tomato, asparagus, etc.)Although ham and cheese is considered an American classic, there is no limit to the number of creative and tasty omelettes you can come up with. Here are just a few more ideas:Spinach Parmesan – Add fresh spinach and Parmesan cheese in place of the filling above.Hash Brown– Cook a serving of breakfast potatoes or hash browns and use them as a filling for your omelette.Vegetable – Use tomato, onion and mushroom or other quick cooking vegetables to create a tasty variant.Omelette RecipesOmelette fillings vary as much as personal taste. So, experiment with different ingredients to find your own personal fave. An omelette with Canadian bacon filling in lieu of ham is a tasty alternative, for example.Or you might try an omelette topped with mushroom cheese sauce for an easy breakfast recipe that looks entirely upscale. Or, speaking of easy gourmet recipes, how about a Greek omelette with feta cheese and spinach. Yum!And don't forget the classic Denver omelette with onions and bell peppers, or my personal favorite, the garden omelette, loaded with fresh veggies.Don’t be afraid to try something new—you might end up with an awesome new favorite omelette!
Roasted Vegetable and Caramelized Onion Omelette
Breakfast is a big deal in my house. Like, mega status. Of monolith proportions. I wish you could witness the intensity that is the morning feeding session.
Growing up, I was a grab-a-bowl-of-cereal-and-go kinda gal, but once I got out of college, I started paying more attention to the food I ate, particularly in the morning. I&rsquove found I&rsquom much more likely to have a whole day of clean eating if I begin with a filling, well-balanced nutritious breakfast than if I let my hair down and plow through something sugary and decadent. Plus, I tend to have more energy, a happier digestive system, and am even more chipper.
A few weeks ago on a random Wednesday, the boyfriend and I went out to breakfast at a local cafe after a long trail run. 99% of the time, we make a veggie and egg breakfast at home &ndash usually with potatoes, kale, onion, bacon and eggs &ndash so when we eat the breakfast meal out, it feels like big treat to have someone else do the meal prep.
On this particular occasion, I selected a veggie scramble with roasted summer veggies, caramelized onions, and feta. The meal came with seasoned crispy home fries and gluten-free bread. I was so psyched by the meal, I was determined to put it on repeat. So that&rsquos precisely what I did, in the form of an omelette.
I&rsquove told you in past recipe posts, I consider caramelized onions to be nature&rsquos candy, and when added to an omelette? Sheer magic happens. The roasted zucchini and yellow squash in combination with the nature&rsquos candy + feta makes for a super well-balanced mouth-watering way to start the day. I whipped up my favorite Sweet Potato Home Fries using jewel yams to go alongside the omelette, and thought in retrospect the Beet Hash Browns I showed you a while back would be the perfect sidekick, too. In addition to the already well-rounded meal, I decided to throw in collagen peptides to add to the nutrient spectrum.
Let&rsquos talk collagen.
For those of you who missed the Rejuvenating Peach Green Smoothie Bowls I posted last month, where I discussed the health benefits of collagen, here&rsquos a recap:
Collagen is the most prevalent protein in the body, and is the key building block to all connective tissue. It provides the infrastructure to the musculoskeletal system, providing the foundation for physical mobility. Consistently supplying your body with collagen promotes the cohesion, elasticity, and regeneration of skin, hair, tendons, cartilage, bones, and joints.
Health Benefits of Collagen Peptides:
- Promotes youthful, healthy skin, shiny beautiful hair, and strong nails.
- Helps keep bones healthy and strong, and supports joint health.
- Contributes to a balanced diet and helps maintain weight
- The natural glycine in collagen promotes healthy immune, digestive, and central nervous systems.
Collagen peptides are naturally flavorless and dissolve in both hot and cold liquid, making them super easy to add to any meal. I whisked in a scoop of Vital Proteins Collagen Peptides with the eggs for this omelette, thereby broadening the health benefits of this nutritious breakfast.
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How to make Surati Egg Omelette | Recipe Book | The Foodie
They say you should breakfast like a king, then why not a royal dish! Try this decadent Surati egg omelette.
Ingredients Required to make Surati Egg Omelette -
Salt to taste
1 tsp Black Pepper
2 tsp Milk
2 tbsp Oil
1 tbsp Garlic Paste
1 tbsp Ginger Paste
2 tbsp Onion -chopped
1 tbsp Tomato chopped
Salt to taste
Water as needed
Coriander Leaves, chopped
2 Egg yolk, Boiled
1 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder
1 tsp Cumin Powder
Water as needed
2 tbsp Capsicum, chopped
1 tsp Green Chilli, chopped
1 tbsp Coriander Leaves chopped
1 tbsp Onion chopped
1. Take a Bowl. Add Eggs, Salt, Black Pepper & Milk. Beat till the eggs become frothy.
2. Heat Oil in a Pan.
3. Put ginger and garlic paste and roast till the raw smell goes.
4. Add chopped onions and cook till they become translucent.
5. Put tomatoes, add some salt & little water to it.
6. Add coriander leaves, mashed boiled egg yolk, Turmeric powder, Kashmiri Red chilli powder, Cumin Powder, Capsicum & Green chillies. Cook it for 2-3 minutes.
7. Take a masher and mash it all together.
8. Drizzle oil in a flat pan, allow it to heat up.
9. Once hot, reduce flame, add the egg mixture and swirl it around the pan. Cook on low medium flame till the sides are cooked and the underside is slightly browned.
10. Slowly flip over and cook the other side.
11. Add the Vegetable mix to the omelette and fold it to.
12. Slide the omelette onto a plate and serve with bread or buns.
Paleo Breakfast Recipes (Full Index)
We know you’re busy and that sometimes it can hard to mesh your hectic lifestyle with healthy eating, that’s why we have put together these quick and easy paleo diet breakfast recipes.
The biggest issue people run into while eating paleo is finding good paleo diet breakfast recipes that aren’t made just of eggs. Sure, eggs are great, but there are a whole load of other options available to you if you’re fed up of eggs.
The best paleo recipes are both delicious AND simple. They don’t require the skills of a molecular gastronomist. That’s why we’ve put together this list of five quick and simple paleo diet breakfast recipes that you can use when you’re in a hurry. If you want, you can even enjoy these meals at any time during the day (because, let’s be honest, any time is a good time for breakfast).
I know you’re hungry, so, without further ado, here are five great paleo diet breakfast recipe ideas.
Quick Herb and Avocado Omelet
This combo from my new book, Eat Fat, Get Thin , is fast enough for a quick breakfast and equally excellent for lunch along with a tossed green salad. Tip: you like dry omelet centers, not creamy, the trick is to use your broiler for about 30 seconds to finish it off in the oven. Click here to view the PDF version.
- 2 teaspoons unsalted butter
- 2 large omega-3 eggs
- 2 teaspoons filtered water
- 1 tablespoon chopped parsley or cilantro leaves
- 1 scallion, thinly chopped
- Pinch sea salt
- Pinch ground black pepper
- 1/4 of an avocado, pitted and sliced
- 1/2 small tomato, thinly sliced
- Place an 8- to 9-inch ovenproof non-stick skillet over medium low heat and add the butter. While the butter is melting, whisk the eggs, water and herbs together. Add the salt and pepper and whisk.
- When the butter is melted and the pan is hot, pour in the eggs and allow them to sit undisturbed until the bottom has set, about 1 to 2 minutes. With a flexible, flat spatula, gently lift the edges of the omelet and allow the liquid eggs to flow underneath. For a loose omelet with a creamy center, allow eggs to cook another minute until set but creamy, and then add three slices of tomato and the avocado in the center. Fold edges of omelet into the middle and serve.
- For a firmer omelet, preheat your oven broiler to high and move the top rack to one below the top level. Place the pan under the broiler for 15 to 30 seconds to set still creamy eggs, then remove from the oven, add the tomatoes and avocado, fold and serve.
Nutritional analysis per serving (1 omelet)
calories 300 • fat 25 g • saturated fat 9 g • cholesterol 470 mg • fiber 4 g • protein 16 g • carbohydrate 9 g • sodium 230 mg
- Silken tofu (not the vacuum packed kind) aka soft tofu is used instead of egg.
- Chickpea flour (besan) is added to give tofu fluffiness and an egg like taste. So basically this is a fusion cheela with tofu and they taste a lot like them too.
- Nutritional Yeast adds a nice cheesy flavor to the dish.
- Cornstarch thickens the batter.
- Turmeric adds a nice tinge of color and flavor.
- Garlic cloves, salt and olive oil.
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Keto Chorizo Omelette
Chorizo is completely the hero of this dish. It makes for a unique, spicy flavor that will get your morning started off right.
Who am I kidding? I could eat breakfast for any meal and every meal!
I think you&rsquore going to love how easy this recipe is to make. One thing you might consider doing is cooking the chorizo first, then making your eggs in the same skillet to soak up some of the flavor leftover from the spicy sausage.
Remember to drain the excess grease before assembling the omelette&hellipthere&rsquos likely going to be a TON of it.
I loaded my omelette with onions, spinach, and chorizo, then topped it with more chorizo, sour cream, avocado and bacon!
It was a mega omelette for sure, and I proudly ate the whole thing! 😉
Crack the eggs into a large bowl, season with pepper and give them a good whisking with a fork. You’re aiming for a few big bubbles to appear on the surface.
Heat a frying pan until it’s hot, then add the butter. Tilt the pan so that the melted butter covers both the bottom and the sides.
As soon as it begins to foam and turn a nutty colour, add the beaten eggs and cook over medium—high heat.
When the sides of the omelette begin to look cooked, drag them gently into the middle of the pan with the help of a wooden spatula and tilt the pan so that the liquid egg mixture fills the space where the cooked egg used to be. This technique ensures that you end up with a ‘wet centre’ to your omelette, whilst the outside is coloured golden brown.
Once the edges are cooked and there is no more liquid egg, add the ham and most of the chives.
Quickly fold the omelette in half, shake it free from the bottom of the pan and serve immediately, with the last of the chives scattered over the top.
The butter is optional — you could easily replace it with 1 tsp olive oil to save 10 calories. I’ve included butter here because it gives the omelette a wonderful, nutty, rich flavour.