Best 3 Scrambled Omelette Recipes

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Scrambled eggs are an easy and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover vegetables, cheese, or meat. Scrambled eggs are also a good source of protein and healthy fats. With a few simple ingredients and a few minutes of cooking, you can easily create a delicious and satisfying meal.

Here are our top 3 tried and tested recipes!

SCRAMBLED OMELETTE



Scrambled Omelette image

Delightful savoury light lunch for one. I find it too hard to make an omelette that looks like an omelette, so I scramble it - it's quicker and just as tasty!

Provided by Rhazz

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 9

2 eggs
1/4 cup bacon, diced
1/4 cup onion, chopped
1 tomatoes
20 g low-fat cheddar cheese, diced
2 tablespoons skim milk
1 pinch paprika
1 pinch salt
1 pinch pepper, to taste

Steps:

  • Using a lightly greased pan, fry bacon pieces and onion to taste.
  • Add remaining ingredients and fry over low heat until light and fluffy.

Nutrition Facts : Calories 233.3, Fat 11.7, SaturatedFat 4.1, Cholesterol 427.8, Sodium 442.3, Carbohydrate 11.8, Fiber 2.1, Sugar 5.8, Protein 20.1

CRUSTLESS STIR-FRY QUICHE, OR SCRAMBLED OMELETTE



Crustless Stir-Fry Quiche, or Scrambled Omelette image

I was craving for quiche, but wanted to make it healthier and easier (less dishes to wash). So, I ended up cooking everything in the frying pan, and skipped the baking step. The cooking time is just a guess... I'm slow when it comes to chopping x_X

Provided by Crystella

Categories     Spinach

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 medium yellow onion
4 ounces ham, your choice
2 cups chopped spinach
1 stalk fresh parsley
4 eggs
3/4 cup milk
1 tablespoon oil
salt & pepper, to taste
1/4-1/2 cup shredded cheddar cheese

Steps:

  • Chop the onion and ham into 1 cm squares.
  • Separate the stem and leaves of the parsley, then chop each.
  • Heat a stir-fry pan to medium-high, add oil.
  • Cook the onion till it softens a bit. Don't caramelize it! Then add ham and the stem portion of the parsley. Stir for a minute or two.
  • Add spinach, stir and cover. If the frying pan becomes too dry, add a little bit of milk.
  • Meanwhile, use a fork to beat eggs in a medium bowl, then add the milk to the eggs. As you whisk the mixture, add salt and pepper (I don't usually measure by teaspoonfuls, so I'm not sure exactly how much I used -- use your best judgment). Put in the parsley leaves as well.
  • When the spinach shrinks, reduce the heat to medium. Add the egg mixture, and mix evenly.
  • Stir the bottom of the pan as the "quiche" cooks. When about half of the liquid is cooked, mix in cheese, reserving some for top.
  • Cover and let the eggs steam in the pan. Don't be tempted to open the lid - or the top won't cook!
  • Remove the quiche wholly, or scramble it and transfer to a pie dish. Top with cheese & enjoy =).

DIRTY SCRAMBLED OMELETTE



Dirty Scrambled Omelette image

This is one of my family's favorite dishes. I've been making it forever but just recently started using the bacon grease. It makes it taste so much better.

Provided by Stephanie Carter

Categories     Eggs

Time 1h10m

Number Of Ingredients 5

8 slice bacon
bacon drippings
3 small potatoes
4 large eggs
salt & pepper to taste

Steps:

  • 1. Fry the bacon in a 10 inch frying pan.
  • 2. While the bacon is cooking peel and dice the potatoes and place in a bowl with a wet paper covering them.
  • 3. After the bacon is done, pour the potatoes into the pan with the bacon grease. This is where it gets it's dirty name. Turn the heat up to med-hi and cook for approx 30 minutes, depending on how crispy you want your potatoes.
  • 4. While the potatoes are cooking crumble the bacon into a small bowl. In a separate bowl scramble the eggs, I like to add a splash of milk to mine. Salt and Pepper the eggs, but not too much salt, there's plenty from the bacon grease.
  • 5. When the potatoes are done, turn the heat down to med-lo and remove the potatoes from the burner for a minute or so to allow them to cool down a bit and prevent the egg from cooking to fast.
  • 6. Return the pan back to the burner and pour the eggs in first, then sprinkle the bacon on. (At this stage you can add whatever ingredient you like in an omelette) I cook mine for about 5 minutes, stirring it frequently. (Everyone likes their eggs cooked a certain way so the cooking time may vary for you).

Tips:

  • Use fresh ingredients: The fresher your ingredients, the better your omelet will taste. This is especially true for the eggs, milk, and vegetables.
  • Don't overbeat the eggs: Overbeaten eggs will make your omelet tough. Just whisk them until they are combined.
  • Use a nonstick skillet: A nonstick skillet will help prevent your omelet from sticking. If you don't have a nonstick skillet, you can grease a regular skillet with butter or cooking spray.
  • Cook the omelet over medium heat: Medium heat will help the omelet cook evenly without burning.
  • Don't overcrowd the skillet: If you overcrowd the skillet, the eggs will not cook evenly. Cook the omelet in batches if necessary.
  • Fold the omelet over: Once the eggs are cooked through, fold the omelet over. You can add fillings to the omelet before you fold it over, such as cheese, vegetables, or meat.
  • Serve the omelet immediately: Omelets are best served immediately after they are cooked. They can be served with a variety of sides, such as toast, fruit, or potatoes.

Conclusion:

Omelets are a versatile and delicious breakfast or brunch dish. They can be made with a variety of ingredients, so you can customize them to your liking. With a little practice, you can make a perfect omelet every time. So next time you're looking for a quick and easy meal, give an omelet a try.

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