Best 3 From The Fridge Omelette Recipes

Omelettes are a versatile and easy meal that can be made with a variety of ingredients. They are a great way to use up leftover vegetables, cheese, and meat. From-the-fridge omelettes are especially convenient because they can be made with whatever you have on hand. Whether you are looking for a quick and easy breakfast, lunch, or dinner, an omelette is a great option. This article will provide you with some tips for making a delicious from-the-fridge omelette, as well as some recipe ideas to get you started.

Check out the recipes below so you can choose the best recipe for yourself!

FROM-THE-FRIDGE OMELETTE

From-the-fridge omelette image

Use whatever veg you have on hand, along with eggs and milk, to easily whip up a tasty omelette

Provided by Emma Lewis

Categories Breakfast, Dinner, Lunch, Main course, Snack, Supper

Time 15m

Number Of Ingredients 5

Ingredients

1 courgette
1 tbsp olive oil
4 eggs
half a teacup frozen peas (no need to defrost)
handful grated or sliced cheese (cheddar, feta, ricotta or goat's cheese work well)

Steps:

Trim the ends off the courgette, then cut into slices about the thickness of a £1 coin. Heat the oil in your smallest non-stick frying pan (around 20cm). Tip in the courgette and cook for a couple of mins, just until it starts to turn golde. Break the eggs into a bowl and beat with a fork. Season with a little salt, if you like.
Add the peas to the pan, then pour in the eggs and sprinkle with the cheese. Turn the heat down really low and cook for about 10 mins until the egg has almost set. In the meantime, heat the grill to high. 3 After 10 mins on the hob, pop the pan under the hot grill for a min or two until all the egg has set. Place a cutting board or plate over the pan and flip over. Cut the omelette into wedges and serve warm, or leave to cool and serve with salad or coleslaw. Can be kept in the fridge for up to 3 days.

Nutrition Facts : Calories 175 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.4 milligram of sodium

FROM-THE-FRIDGE OMELETTE

From-the-fridge omelette image

Use whatever veg you have on hand, along with eggs and milk, to easily whip up a tasty omelette

Provided by Emma Lewis

Categories Breakfast, Dinner, Lunch, Main course, Snack, Supper

Time 15m

Number Of Ingredients 5

Ingredients

1 courgette
1 tbsp olive oil
4 eggs
half a teacup frozen peas (no need to defrost)
handful grated or sliced cheese (cheddar, feta, ricotta or goat's cheese work well)

Steps:

Trim the ends off the courgette, then cut into slices about the thickness of a £1 coin. Heat the oil in your smallest non-stick frying pan (around 20cm). Tip in the courgette and cook for a couple of mins, just until it starts to turn golde. Break the eggs into a bowl and beat with a fork. Season with a little salt, if you like.
Add the peas to the pan, then pour in the eggs and sprinkle with the cheese. Turn the heat down really low and cook for about 10 mins until the egg has almost set. In the meantime, heat the grill to high. 3 After 10 mins on the hob, pop the pan under the hot grill for a min or two until all the egg has set. Place a cutting board or plate over the pan and flip over. Cut the omelette into wedges and serve warm, or leave to cool and serve with salad or coleslaw. Can be kept in the fridge for up to 3 days.

SPANISH CHORIZO OMELETTE

Spanish Chorizo Omelette image

This Spanish omelette brings together spicy chorizo and hearty potatoes for a delicious brunch that can be enjoyed again as an easy weeknight dinner. Customize the ingredients to use up leftovers from the fridge and explore other flavours from around the globe.

Provided by maryjjohnson34

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 eggs
2 tablespoons mayonnaise (hellmann's real)
2 tablespoons parsley, chopped
1/8 teaspoon ground black pepper
1/4 cup chopped chorizo sausage
1 lb new potatoes or 1 lb potato, cooked and sliced
1 medium onion, finely chopped

Steps:

Beat eggs, mayonnaise, parsley and black pepper in small bowl with wire whisk; set aside.
Lightly brown chorizo in large nonstick skillet sprayed with no-stick cooking spray over medium heat, stirring occasionally. Add potatoes and onion and cook, stirring gently, until onions are almost tender; about 5 minutes.
Add egg mixture. Cook over low heat, lifting set edges of omelette with spatula and tilting pan to allow uncooked mixture to flow to the bottom. Cover and cook until omelette is set, about 5 minutes. Garnish, if desired, with additional chopped parsley.

Nutrition Facts : Calories 235.4, Fat 10.3, SaturatedFat 3.6, Cholesterol 198.5, Sodium 255.4, Carbohydrate 23.2, Fiber 3, Sugar 2.2, Protein 12.4

Tips:

Choose the right pan: Use a non-stick skillet or a well-seasoned cast iron skillet for the best results.
Use fresh ingredients: Fresh eggs, vegetables, and herbs will give your omelette the best flavor.
Don't overcook the eggs: Overcooked eggs will be tough and rubbery. Cook them until they are just set, but still slightly runny in the center.
Add your favorite fillings: There are endless possibilities for fillings, so get creative and experiment with different combinations.
Serve immediately: Omelettes are best served hot and fresh out of the pan.

Conclusion:

Omelettes are a quick, easy, and delicious meal that can be enjoyed for breakfast, lunch, or dinner. With a few simple tips, you can make a perfect omelette every time. So next time you're looking for a simple but satisfying meal, give an omelette a try. You won't be disappointed!