Recipes (12)
Omelets are surely nice and easy to make, but for some variation in your breakfast meals, you may consider cooking something else at times. For example, another quick breakfast recipe that can’t go wrong are scrambled eggs. Some say that they are even easier than omelettes, because you don’t have to worry about making the perfect omelet, folding it evenly, filling it nicely and so on. You just throw all ingredients in the pan, cook them for one-two minutes and the breakfast is served. If you have a big family, this can save you a lot of time, because you cook for all people at once, while if you make omelets, you have to cook them one by one, so it’s the time multiplied by the number of people you cook for. Here’s how to cook scrambled eggs with bacon and red peppers.
Ingredients:
4 eggs
- 4 slices of bacon (choose nice ones, which have both some fat and some lean meat, and leave out the pork skin)
- 1/2 red pepper, chopped small
- Salt and pepper to taste
- 1/2 teaspoon dried oregano
Preparation time: 5 minutes
Cooking time 10 minutes
Serves 2
Cooking method:
Cut the bacon slices in thin stripes, then cook them in a frying pan, at medium temperature. You don’t need to add any oil, because the bacon will generate the cooking liquid from the melting fat. Stir often until you see that most of the fat has gone and the bacon pieces start to get a crispy, yellow look. Beat the eggs in a bowl together with the salt and pour the mixture over the hot bacon pieces. Cook the food at medium fire until you see the egg mixture starts to harden. This could take about two minutes. Then add the chopped red pepper in the pan and continue cooking and stirring until eggs are well done. With a large spoon, make portions and put them on two plates, then sprinkle oregano and freshly ground black pepper over them. Serve hot, with cherry tomatoes.
Whenever spinach meets eggs, tasty foods are born. Spinach in itself is not an extremely delicious meal, but since it’s so healthy, many people tried to mix it with various other foods in order to create more acceptable combinations, and this is how today we could write a think recipes book based on spinach, eggs and various ingredients. This recipe makes a healthy breakfast and it’s very easy to prepare.
Ingredients:
- 2-3 eggs
- 1/2 sausage, smoked or not, depending on your taste
- 1 ounce frozen spinach, thawed (canned or fresh spinach is also good)
- 1 teaspoon extra virgin olive oil (actually any cooking oil will do, but extra virgin is healthier because it’s obtained by pressing the olives at cold)
- Salt and pepper to taste
Preparation time: 3 minutes
Total omelet cooking time: 10 minutes
Preparation:
Cut the sausage in small pieces, trying to make them even, so they get all cooked in the same time. In a frying pan, heat the olive oil, then cook the sausage pieces for about 2-3 minutes, until they start to get a darker color. Beware not to overdo this, because if you burn the sausage it will get a horrible taste and it will borrow it to your whole omelet. After the sausage is cooked, take it out and let it drip the oil. Beat the eggs in a bowl, then prepare the omelet as usual, in the omelet pan, if you have one, or in a regular frying pan. When the omelet is almost done, carefully put the sausage pieces on half of its surface and fold the other half on top of it. Let it cook for one more minute, then put it on a plate and serve hot, with picked cucumbers. A nice variation of this spinach sausage omelet recipe: after the omelet is on the plate, top it with a teaspoon of sour cream and sprinkle some dill over it.
Usually, omelets are rather compact than fluffy. Yet, you can make them fluffy by beating the whites separately from the yolks and by adding some water, as you’re going to see from this fluffy omelet recipe below:
Ingredients for one omelet:
- 2-3 eggs, whites separated from the yolks
- 1/2 cup sliced mushrooms
- 1/2 onion chopped
- 1/2 bell pepper, chopped small
- 1 tablespoon of butter
- Salt, pepper
Preparation time: 15 minutes
Cooking time: 30 minutes
Cooking directions:
Heat a frying pan and saute the mushrooms, onions and peppers in butter. Separate the eggs, then beat the whites until they get stiff (add some water, about 1/4 cup, it helps). You can use an electric mixer to beat the whites, it’s faster than doing it manually. Beat the egg yolks separately with salt. Pour the yolks mix into the whites, then put everything into a heated frying pan with melted butter. Cover the pan and let it cook at medium temperature. It will need about 5-6 minutes until eggs harden. Then put the fillings on top of the omelet, cover it again and let it cook for more 4-5 minutes, then fold it, put it on a plate, sprinkle it with grated cheese and serve it with some salad or with pickles. Beware not to overcook the omelet, because you want it fluffy, remember? The two secrets of fluffy omelets are separating the egg whites from the yolks and covering the omelet pan. If you don't succeed from the first attempt, don't get discouraged. Try it again, maybe you'll be luckier next time.
Sausages can be very good when they are freshly cooked, but they don’t make such great leftover meals. Yet, an omelet may be the perfect solution to help you put your fridge in order and get rid of some food without throwing it away. Cooking with leftovers is perfectly fine, at least this is what we are told since early childhood. Don't spoil the food! Eat everything on your plate! Other people starve! Just how many times have we heard these things? Too many times perhaps, and now they are already rooted in our minds, making us search for leftover recipes. Here's one to help you:
Ingredients:
- 2-3 eggs
- A piece of yesterday’s sausage, cut in small slices
- 1/2 onion, chopped
- 1 tablespoon olive oil
- 1/2 cup parsley leaves, finely chopped
- Salt and pepper
Preparation time: 5 minutes
Cooking time: 10 minutes
Cooking procedure:
Saute the onion with the sausage in a heated frying pan, then set them aside and make a plain, simple omelet using the eggs mixed with salt and pepper. When it’s almost done, put the onion sausage mix on half on the omelet and fold the other half over it, then cook it for one more minute. Sprinkle with fresh parsley. Serve hot, with tomatoes and cheese salad. Variant: instead of a filled omelet, you can make it the frittata style, by adding the sauteed onions and sausage into the eggs mixture before cooking it. Optionally, you can serve it with salsa or with sour cream.
When you have children, playful nutrition is important. If they can play with their food, kids will basically eat everything you give them. This is an example of creative omelet recipe designed for children who hate spinach, carrots, bell peppers or tomatoes. It’s an omelet in four colors which takes a bit longer to cook than a common one, but it’s worth trying, for the sake of feeding your child balanced meals, healthy and full of essential nutrients.
Ingredients for 2 omelets:
- 4 eggs
- 2 ounces baby spinach, chopped, which will give us the green part of the omelet
- 2 ounces carrots, grated, for the orange part of the dish
- 1 yellow bell pepper, finely chopped, for the yellow part
- 1 small tomato, diced (this can be replaced with tomato sauce), for the red part of this playful meal
- 1 tablespoon olive oil
- Salt to taste
Preparation time: 5 minutes
Cooking time: 10-15 minutes
Directions for cooking:
You are going to make four different one-egg omelets, in the four colors, then combine them on the two plates in such a way as to obtain the “four seasons” on each plate. If you want to obtain other colors, just think what foods you could use to help you color the omelet the way you want. Kids will love to guess the colors of the day! Break each egg in a separate bowl, then put one vegetable in each of the egg bowls, together with some salt. Cook one omelet at a time, fold them after cooking, then cut each of them in two, so you get a double-layered quarter of circle from each omelet. Combine them on the two plates, make two funny faces from chopped olives, tomatoes and parsley as food decor, then invite your kids to play and eat while the food is still hot.
While in the US omelets are usually served for breakfast, in France they are served as starters. The rest stays the same: fillings can be almost anything one can imagine, eggs are eggs, and French people do use omelet pans or electric omelet makers, just like Americans, in their attempt of creating the perfect omelet (as if anybody would actually notice an omelet’s perfection).
This is a recipe for the basic French omelette, which you can use as a starting point for your cooking fantasies.
Ingredients for one omelet:
- 2 eggs (take 3 if you’re really hungry)
- 1 tablespoon olive oil or butter (the original French omelette recipe was with butter, but the taste difference is barely noticeable, so use whatever you want)
- Salt and pepper according to taste
- 1/2 teaspoon fine herbs mix
Cooking time: 10 minutes
Cooking Directions:
In a bowl, put the eggs, the herbs, the salt and the pepper and mix them well, without insisting too much on beating the eggs. Take a frying pan or an omelet pan and heat it, then put the butter or the oil in. If you use butter, beware that it will start bubbling and foaming. Covering the pan will only make things worse, so don’t. Just be careful not to get burned. As the bottom part of the omelette starts to harden and turn golden to brownish, gently lift it with a wooden spatula and allow the liquid above to leak towards the bottom until it reaches the pan and gets cooked at its turn. Soon you’ll see that the omelette will still preserve the nice, round shape, yet the uncooked layer on top will be significantly thinner and eventually will disappear. Use the spatula to fold half of the omelette over the other half, then slip it gently onto a plate. Serve hot, plain or with a topping you like such as sour cream, salsa or tomato sauce. It’s always nice to sprinkle a little freshly ground pepper over the food.
Variations of the French omelette include fillings such as grated cheese, minced bell peppers, ham or even chopped shrimps.
We call it Turkish omelet, but only try to say this to Turkish people, and they’d instantly reply that it’s not an omelet, it’s Menemen. Although made with the same basic ingredients as a common omelet, Menemen has a completely different, non-compact texture because of the way it is cooked and because of the bigger proportion of its main ingredients other than eggs. You can as well call this dish scrambled eggs with vegetables. Either way you may be calling it, it’s really delicious. Give it a try with our recipe here and come back to tell us how it was.
Ingredients for one omelet:
- 2 eggs
- 1 small onion, chopped
- 1 green pepper, chopped, seeded
- 1 big tomato, diced (if you want, you can peel it, but it’s fine even if you don’t)
- 1 tablespoon olive oil (or butter)
- Black pepper, ground
- Red pepper, ground
- Dried oregano
- Dried mint
- Salt to taste
Preparation time: 10 minutes
Cooking time: 20 minutes
Cooking procedure:
Saute the chopped onions with olive oil or butter. When they soften and become slightly transparent, add the peppers, then the diced tomatoes. After these soften too and their color starts to change, add the eggs and the spices and mix everything while the food gets cooked at low to medium temperature. Stir from time to time. In about 10-15 minutes, the omelet should be done. If you want, you can add some finely chopped parsley just one minute before the cooking finishes. Depending on your personal preferences, you can add chopped black olives, feta cheese, or anything else you find suitable for an omelet. Serve it hot with toasted bread and garlic butter.
The Spanish omelet, or Spanish omelette, is also known as tortilla Espanola or tortilla de patatas and it is an omelet with potato filling. It rather looks like a cake than like a French omelette, because it is much taller and more compact than classic omelets. Unlike plain omelets, this one is also good when it’s cold. This dish has lots of variants, depending on the taste of the cook. It can be thicker or thinner, it can contain eggplants, courgettes, red peppers or mushrooms, or even peas sometimes. Chorizo, ham or bacon are other popular choices of ingredients for this omelet.
This is a basic recipe to which you can add those ingredients you like most. It’s suitable both for starter or for main dish.
Ingredients:
- 5-6 average size potatoes, peeled, cut in halves, then sliced evenly
- 4-5 eggs
- 1 onion, peeled, chopped
- Olive oil (as much as to cover the potato slices when you fry them)
- Salt according to taste
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4
Cooking procedure:
Pour the oil in a frying pan and bring it to medium temperature. You can try it with a piece of potato: if it sizzles, then the oil is ready for cooking and you can now fry the potatoes and the onions. Before putting them into the pan, mix them in a recipient and salt them. Then fry them until the potatoes turn yellow. Keep the temperature low, because otherwise the potatoes will remain raw inside and get burnt on the outside. The potatoes are done when they can be easily broken apart with a fork. Now it’s time to get them out of the frying pan and let them drain for a while. Beat the eggs and pour them on the potatoes - onions mix. Carefully mix everything, then pour it in the frying pan heated at medium temperature. In about 4-5 minutes, the omelet should become brown on the bottom side, but because of its thickness, the upper part will still be raw. Now you’ll have to flip the omelet, which is not an easy task. An easy method is to use a second frying pan, fit it over the omelet then turn it upside down and either continue cooking it in the second pan or let it slide inside the first pan. Now the cooking will take about 4-5 minutes until the omelet is done. Serve it sliced like a cake.
Eggs contain fat, so you may think it’s impossible to have a low-fat omelet. Yet, as the fat in the egg is mainly contained in the yolk, you can use only the whites, then add some veggies and spices to your omelet to give it more taste. Indeed, out of the 5g of fat in an egg, maybe 0.2g only are in the white. This is a basic recipe for low-fat omelets, which you can tweak by using different vegetables each time.
Ingredients for one omelet:
- 4 egg whites
- 1/2 red bell pepper, chopped small
- 1 average sized mushroom, finely cut
- 1/2 small onion, cut small
- Salt and pepper
- 1/2 teaspoon dried oregano (or other herbs of your choice)
Preparation time: 3-4 minutes
Cooking time: 10 minutes
Cooking procedure:
Coat a frying pan with cooking spray, then put the onions inside, together with the mushrooms. Cook them for 3-4 minutes, stirring often, then add the bell pepper and let it cook for 1 minute. Mix the egg whites with salt and pepper and pour them over the vegetables. Cook them for 3-4 minutes, then flip the omelet on the other side and keep it two more minutes on the fire. If you want to make the classic, folded-style omelet, take the vegetables out of the pan, then make the plain omelet as usual and at the end put the veggies back on half of it and fold the other half on top of them. When ready, put the dried oregano on top of it and serve it hot with tomatoes or with salsa.
Eggs and spinach make a great combination of tastes. They seem to be the perfect fit, so this is how it comes that there are so many recipes based on spinach and eggs. Not only they taste very well together, but egg is a complete protein source and spinach is rich in vitamins and iron, all these being essential for a healthy nutrition. Eating healthy meals doesn’t necessarily involve elaborate cooking and lots of hours spent in the kitchen. This is an example of healthy breakfast recipe that’s ready in minutes.
Ingredients for one omelet:
- 2 eggs (if two eggs are not enough for one omelet, add as many as you need)
- 1 ounce frozen spinach, thawed and chopped
- 1 tablespoon Parmesan cheese, grated
- 1 garlic clove, very well minced
- 1 teaspoon olive oil
- Salt, pepper to taste
Preparation time: 2-3 minutes
Cooking time: 3 minutes
How to cook the spinach omelet:
Break the eggs in a separate recipient, so you make sure they are good, then mix them together with the chopped spinach, minced garlic, grated Parmesan cheese, salt and pepper. If you want to eat less salty, you can leave out the salt, because Parmesan already has some and it might just be enough for you. Heat the olive oil in a pan and pour the omelet mix. Cook it for 2 minutes, then flip the omelet and let it cook for one minute more. Optionally, you can sprinkle some grated Parmesan cheese on the omelet and let it get warm for one minute or so. Serve it hot with cherry tomatoes and fresh parsley leaves.