OMLETS????

[TooPowerful4u]

Cmon guys wheres all the omlets? What bodybuilder doesnt stuff omlets every AM when bulking?

 

[IRONMAN83]

I second that notion! How bout some good omlet recipies??

I actually never eat omlets in the morning becouse I never have much of an appetite and usually opt for oatmeal with a protien shake but I do have one at night usually.

 

[RazorCuts]

Italian Omelet

Ingredients:
3/4 cup egg substitute
1 tablespoon chopped fresh basil
1 roma tomato, diced
1 ounce crumpled feta cheese

Directions:
Spray a large nonstick skillet with cooking spray and heat over medium-low heat. Add egg substitute and cook over medium-low heat. Gently lift cooked edges and tilt the pan to allow liquid egg substitute to flow under cooked portion. Continue this until all liquid portion of egg is gone. Gently flip cooked egg with wide spatula and place basil, diced tomatoes and feta cheese over half of the omelet. Fold omelet over and heat through.

Recipe makes one serving.

Nutritional information per serving:
Calories: 176
Total fat: 6g
Saturated fat: 4g
Cholesterol: 25mg
Sodium: 583mg
Carbohydrate: 10g
Protein: 19g
Dietary fiber: 1g

Swiss Chard Egg-White Omelet

Ingredients:

1 1/2 teaspoons canola oil
4 cups chopped green or red Swiss chard, packed (include stems if desired)
1 1/2 teaspoons minced garlic
Salt and pepper to taste
1/2 teaspoon hot pepper sauce (such as Tabasco®), optional
1 cup egg substitute
1/2 cup shredded, reduced-fat sharp cheddar cheese
2 tablespoons chopped green onions or sweet onion
Preparation:
1. Start heating an 11-inch nonstick skillet over medium-high heat. Add canola oil to skillet and add the Swiss chard and garlic. Sauté chard, stirring often, until tender (about three minutes). Season with salt, pepper, and pepper sauce, if desired. Remove mixture to plate.
2. Add egg substitute, cheddar cheese, and onions to a 4-cup measure and stir to blend.
3. Begin heating the 11-inch skillet over high heat, and coat the pan well with canola cooking spray. When hot, pour in half the egg substitute mixture and spread over bottom of pan. After a minute, tilt the pan to let any liquid in the middle flow to the edges of the pan. When underside is nicely browned, carefully flip omelet over to brown the other side. Spoon half the Swiss chard mixture over half of the top of the omelet. When underside is nicely brown (about two minutes), fold omelet and slide onto plate.
4. Repeat step No. 3 with remaining egg and chard mixtures.

Yield:
2 servings

Nutritional Information:
Per serving (not included any added salt): 185 calories, 21 g protein, 7.5 g carbohydrate, 8 g fat (3 g saturated fat), 16 mg cholesterol, 2 g fiber, 525 mg sodium. Calories from fat: 39%.


French Omelet
This cheesy, chock-full-of-flavor omelet is modeled after one that Bernice M. tasted and loved in a Marshfield, Missouri, restaurant. "Mine is so hearty and rich-tasting that folks never guess it's low in fat," she confides.

Preparation time: 10 minutes
Cooking time: 10 minutes

You Will Need
2 eggs, lightly beaten
1/2 cup egg substitute
1/4 cup fat-free milk
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup cubed fully cooked lean ham
1 tablespoon chopped onion
1 tablespoon chopped green pepper
1/4 cup shredded reduced-fat cheddar cheese


What to Do
1. In a small bowl, combine the eggs, egg substitute, milk, salt and pepper. Coat a 10-inch nonstick skillet with nonstick cooking spray and place over medium heat. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath.

2. When eggs are set, sprinkle ham, onion, green pepper and cheese over one side; fold omelet over filling. Cover and let stand for 1 minute or until cheese is melted.

Serves 2


Nutrition facts: 1/2 omelet equals 180 calories, 9 g fat (4 g saturated fat), 230 mg cholesterol, 661 mg sodium, 4 g carbohydrate, trace fiber, 20 g protein. Diabetic exchanges: 3 lean meat, 1 fat.


Omelet

Servings = 2 | Serving size = 1/2 omelet

This recipe is not easily multiplied. I do occasionally keep the other half of an omelet and make sandwiches with it.

1 tsp. unsalted butter
1/3 bell pepper (julienne strips)
3 large egg whites
2 large egg yolks
1/8 tsp. salt
3 Tbsp. water
6 large fresh basil leaves
fresh ground black pepper
1/2 ounce Parmigiano-Reggiano (grated)
Melt the butter in a small non-stick skillet pan over medium heat. Add the peppers and cook until they are browned but not limp. Remove and set aside.

In a small mixing bowl whisk together the egg whites, eggs yolks, salt and water. Add ground pepper to taste.

Heat a medium sized non-stick skillet over medium-high heat and place the basil in the bottom and pour the egg mixture over the top. Reduce the heat to medium heat and cook slowly. Gently slide a spatula under the eggs and carefully fold back the cooked portion so as to expose more uncooked egg to the bottom of the pan.

When the eggs are nearly set, add the peppers to the center (in a straight line so as to make folding easier). Fold the omelet in half over the peppers. Cook about 2 more minutes and remove.

Sprinkle the Parmigiano-Reggiano over the top of the omelet and then divide into two portions.

Nutrition Facts

Serving size: 1/2 omelet | Servings: 2

Calories 139 | Calories from Fat 81

Amount Per Serving (% Daily Value)

Total Fat 9g (13%) | Saturated Fat 4g (20%)

Cholesterol 225mg (75%) | Sodium 111mg (5%)

Total Carbohydrates 3g (1%) | Dietary Fiber 0g (00%) | Protein 11g

Vitamin A 12% | Vitamin C 45% | Calcium 11% | Iron 4%

Gourmet Oven Omelette Recipe

Serves/Makes: 4



Baked Oven Omelet Recipes

Ingredients:
4 teaspoons butter
8 eggs
1/3 cup sour cream
2 tablespoons dry vermouth
1/4 teaspoon salt
2 cups swiss cheese -- grated
1/2 cup ripe olives -- chopped
white pepper -- to taste
Directions:
Melt the butter in bottom of a baking dish. In a large bowl, beat the eggs well. Stir in the sour cream and mix until smooth. Add remaining ingredients. Pour egg mixture into the baking dish and bake at 350F for 20-25 minutes or until puffed and golden brown. Serve immediately.

This recipe for Gourmet Oven Omelette serves/makes 4.

 

[stonefish]

Damn thats some various omelette recipes... baked omelettes thats something to try

 

[Vanilla-Gorilla]

Omelets. UMMMMMM. To me there is nothing better than a few eggs scrambled in a stainless steel bowl over a pot of simmering water. Whisk in a few dots of butter and a bit of heavy cream. Whisk until barely cooked through. Plate them up, seaon with fresh cracked pepper and a pinch of sea salt. Put a dollop of sour cream along with some finely diced red onions and a spoonful of caviar and you have one hell of a breakfast.

Ok, I am now waking up. I see that scrambled eggs is no part of this egg thread. But the subject indeed is omelets. The one breakfast food that everyone tries to impress their survivors of the night with. It can be tough to master if your not used to it. Everyone dreams about making the perfect omelet yet only so many can master it. Well not anymore.

Here is how to make the perfect omelet and not only the perfect omelet but the perfect fat free omelet.

Start a pot of boiling water over the stove. Now grab a ziploc bag from the pantry. Set a bowl aside to crack your eggs in. If you don't care about separating your whites from your yolks than crack them in them straight into the bag, but for those of you dieting I know your going white only.

Crack your eggs and separate your yolks. Now pour your egg whites into the ziploc bag. Add whatever you like in there. Fat free cheese, ham, onions, peppers, olives, tomatoes, etc etc. Whatever you like in your omelets.

Now seal the bag and drop in the water for 10-15 minutes depending on how many egg whites and other things you put in there. When ready you will have the perfect shaped fat free omelet. No more flipping at the right time to get it "just right". The walls of the ziploc bag will handle that for you.

The best thing about this little trick is, you can do this the night before. So than you can wake up in the morning, start your water to boiling, go take a shower. Drop your eggs in. Go back to your room, get dressed, comb your hair, then 10 minutes later your eggs are done.