Best 2 Ole Omelet Recipes

Ole omelet is a Canarian dish made of scrambled eggs with gofio, a type of toasted wheat flour. Originally from the Canary Islands, this local specialty is typically served for breakfast or as a simple and satisfying lunch. Its unique flavor and texture come from the gofio, which adds a nutty flavor and a pleasant chewiness to the dish. While the basic recipe includes only eggs and gofio, there are many variations that incorporate other ingredients such as cheese, onions, peppers, tomatoes, and ham. Whether you prefer a classic ole omelet or one with a variety of mix-ins, this hearty and flavorful dish is sure to satisfy your appetite.

Let's cook with our recipes!

BIG OLE TEX-MEX BURRITO OMELET

Big Ole Tex-Mex Burrito Omelet image

Provided by Sunny Anderson

Categories main-dish

Time 1h17m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 pound tomatillos, husked, rinsed and quartered
1 medium Vidalia onion, quartered
1 jalapeno pepper, halved
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 small bunch fresh cilantro
1 link Mexican chorizo casing removed
1/2 teaspoon ground cumin
Pinch of cayenne pepper
Pinch of paprika
1 cup mixed canned beans (pinto, cannellini and/or black beans), drained and rinsed
Kosher salt and freshly
1 green bell pepper, chopped
8 large eggs, beaten
1 tablespoon milk
1 tablespoon unsalted butter
1/2 cup shredded pepper jack cheese
Mexican crema or sour cream, thinned with half-and-half, for garnish
1 plum tomato, seeded and chopped, for garnish

Steps:

Make the sauce: Preheat the oven to 400 degrees F. Toss the tomatillos, onion, jalapeno and olive oil on a baking sheet and season with salt and black pepper. Roast until browned, about 45 minutes. Puree in a blender with the cilantro, thinning with water as needed. Season with salt.
Meanwhile, prepare the omelet: Cook the chorizo in a large nonstick skillet over medium-high heat until crisp, breaking it up, 4 to 5 minutes. Transfer to a paper-towel-lined plate. Stir the cumin, cayenne and paprika into the drippings in the skillet. Add the beans and saute until soft, about 5 minutes. Season with salt and black pepper, then add the bell pepper and cook 1 to 2 more minutes. Transfer to a bowl.
Whisk the eggs and milk in another bowl. Wipe out the skillet, reduce the heat to medium and add 1/2 tablespoon butter. Pour half of the egg mixture into the skillet and cook until the center is no longer liquid, loosening the edges with a rubber spatula and tilting the skillet to let the uncooked egg run underneath. Shake the pan to loosen the omelet, then spoon half of the bean mixture, chorizo and cheese down the center. Fold in both sides to cover the filling, then flip the omelet so it is seam-side down and cook 1 more minute. Repeat with the remaining butter, egg mixture and fillings to make another omelet. Top with the tomatillo sauce and garnish with the crema and tomato.

OLE OMELET

Ole Omelet image

"My family loves omelets after church on Sundays," comments Karen Stephens of Noble, Illinois. "These cook quickly and satisfy big appetites in a hurry."

Provided by Taste of Home

Categories Breakfast Brunch

Time 10m

Yield 1-2 servings.

Number Of Ingredients 8

Ingredients

3 large eggs
1/8 teaspoon salt
Dash pepper
2 slices American cheese, halved
2 tablespoons salsa
2 tablespoons chopped green chiles, optional
2 tablespoons chopped mushrooms, optional
Additional salsa and sour cream, optional

Steps:

In a small bowl, beat eggs, salt and pepper. Coat a 10-in. skillet with cooking spray and place over medium heat. Add egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath. , When eggs are nearly set, place cheese, salsa and, if desired, chiles and mushrooms over half of eggs; fold in half. Cover and let stand until cheese is melted, 1-2 minutes. If desired, serve with additional salsa and sour cream.

Nutrition Facts : Calories 180 calories, Fat 12g fat (5g saturated fat), Cholesterol 332mg cholesterol, Sodium 565mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.

Tips:

Use fresh, high-quality ingredients for the best flavor.
Don't overcook your eggs. They should be cooked through but still slightly runny.
Use a variety of fillings to create different omelets. Some popular options include cheese, ham, bacon, vegetables, and herbs.
Omelets can be served for breakfast, lunch, or dinner. They're also a great way to use up leftovers.
Omelets can be cooked on the stovetop, in the oven, or in a microwave.
To make an omelet in the microwave, use a microwave-safe bowl. Spray the bowl with cooking spray and add your eggs. Cook for 1-2 minutes, stirring once. Then, add your fillings and cook for an additional 30-60 seconds, or until the eggs are cooked through.

Conclusion:

Omelets are a delicious and versatile dish that can be enjoyed by people of all ages. They're easy to make and can be customized to suit your individual taste. With so many different fillings to choose from, omelets are a great way to get creative in the kitchen. So next time you're looking for a quick and easy meal, try making an omelet. You won't be disappointed!