because what is life without good food?

Posts tagged “Omelet

New Recipes at SumptuousSpoonfuls.com

I know I promised I would post the recipes here every time I post a new recipe on my blog’s new home … but it’s getting away from me … so much to do with the transfer of domains and all the other things going on in my life … I did export and import all of the email subscribers from here over to there … are you getting emails from my new blog? If not, please go add your email address on my new blog: www.SumptuousSpoonfuls.com  … seriously, please, go now! I don’t want to lose you.

Okay, now let’s talk new recipes … here’s what’s new on my blog: click on the pic or the title to see the recipe … I hope you’ll visit me at my new site!

Tropical Kiwi Monster Protein Kale Smoothie

Tropical Kiwi Monster Protein Kale Smoothie

Apple Pie Wontons

Apple Pie Wontons

Curried Chicken Salad in Crispy Wonton Cups

Curried Chicken Salad with Grapes in Crispy Wonton Cups

Havarti Cheddar Kale Omelet with Bacon

Havarti Cheddar Kale Omelet with Bacon


Roasted Asparagus, Bacon & Smoked Gouda Omelet

with fresh tomato, dill, garlic scapes and red onion

Asparagus Bacon & Smoked Gouda Omelet with Tomato, Dill, & Garlic Scapes

I needed something hot, hearty and healthy for breakfast this morning … after the big fundraiser last night, I was so exhausted, all I had for “dinner” was snack mix and beer. So I remembered I still had a bit of asparagus in my vegie drawer … what could I make with that?

I scrounged around and found half a tomato, some red onion, smoked gouda cheese, and a bit of bacon. Sounds like great omelet, right? It was perfect: just what I needed. Delicious, comforting, hot, and it gave my body all the things it needed … the only problem was I loaded it so full of good stuff, I had a hard time sliding it out of the pan. (This is a common problem with my omelets … I tend to overload my eggs!) No matter, I thoroughly enjoyed this delectable mess.

Asparagus, Bacon & Smoked Gouda Omelet with Fresh Tomato, Dill & Garlic Scapes

Roasted Asparagus, Bacon & Smoked Gouda Omelet

with Fresh Tomato, Dill & Garlic Scapes

  • 1 egg + 1 egg white
  • Several spears of fresh asparagus
  • 2 slices of bacon
  • Chopped red onion
  • Chopped tomato
  • Snipped dill
  • Garlic scapes (the green part of the garlic plant), snipped into small bits
  • Shredded smoked gouda cheese + shredded Italian blend of cheeses

Directions:

  1. Prepare your chopped vegetables and shred the cheese.
  2. Set the asparagus on a baking sheet sprayed with cooking spray and set in the toaster oven (or the oven) to roast at 400 for about 5 minutes or until it’s crisp tender.
  3. While the asparagus is cooking, in the same pan you would cook the omelet in,fry the bacon till it’s crisp, then remove the bacon to a clean towel and dab the top to soak up the extra fat. Pour the bacon fat out of the pan (save it for making things like bacon popcorn!) and wipe out the pan with a clean towel so there is just a very thin layer of bacon fat there. Crumble the bacon into bits
  4. In a small bowl, whisk the egg, egg white, and 1 tablespoon of water till fluffy. (Use water to keep the eggs moist without sticking to the pan.) Season with salt and freshly ground pepper (and/or my favorite: Red Robin seasoning). Add the snipped dill and garlic scapes and whisk briefly to combine.
  5. If you do this quickly enough, your skillet or omelet pan will still be hot. Turn the burner to medium-low heat, pour the egg into the pan and rotate it a little to spread the egg out over the bottom of the pan.
  6. Quickly sprinkle the herbed egg with the cheeses, chopped vegetables, and crumbled bacon. By the time I got done adding everything, the egg was cooked and the cheese was melted. Still I covered the omelet and cooked just briefly to make sure everything was cooked through. The omelet should be just lightly browned on the bottom.
  7. With a spatula, carefully fold over one side of the omelet onto the other, then slide it out of the pan onto a serving plate. Hopefully you’ll have better luck with that than I did … those tomatoes you see on top there? They were actually INSIDE the omelet when I started. Oh well! As long as it tastes good, right?
I can only eat about half of one of these omelets at a time … but that makes for a perfect quick meal later. Today this was breakfast AND dinner! Now I’m all ready for yoga and then a glass of wine. Ah what a perfect day!

Asparagus, Bacon & Smoked Gouda Omelet with Fresh Tomato, Dill & Garlic Scapes

This recipe was shared at  Trick or Treat TuesdaysCast Party WednesdaysTastetastic Thursday, Fit & Fabulous FridaysThis Week’s Cravings: Eggs and Fabulous Friday.


Salmon, Havarti, Blue Cheese & Veggie Omelet

Salmon, Havarti, Blue Cheese & Spring Vegetable Omelet

I still had some salmon in my fridge from the other night when I made it for my daughter (I made extra just for times like this … salmon is such a fun fish to “play” with!) and a bit of Havarti and blue cheese, some cucumber, red onion, tomato, and dill … sounds like a fantastic omelet … It was.

You see, Wednesday night was yogilates night. It’s a tough workout. Usually after yoga on Wednesdays, we go out for wine. I never eat after that … I just roll into bed. So I tend to wake up on Thursday mornings just STARVING … time for an omelet.

Salmon, Havarti, Blue Cheese & Spring Vegetable Omelet

Salmon, Havarti, Blue Cheese & Spring Vegetable Omelet

Blue Cheese Dilled Salmon Spread:

  • 1 oz. light cream cheese
  • 1 tablespoon or so of blue cheese
  • A sprig of fresh dill, snipped
  • Garlic scapes, snipped … or a bit of fresh garlic, chopped
  • A bit of finely chopped onion … or green onion
  • A small fillet of salmon, grilled or smoked

Omelet:

  • 1 egg + 1 egg white
  • Dabs of the Blue Cheese Dilled Salmon Spread
  • Chopped red onion
  • Chopped tomato
  • Chopped cucumber
  • Snipped dill
  • Shredded Havarti cheese
  • Flakes of cooked or smoked salmon
  • Tomato slices and sprigs of dill for garnish and toasted french bread

Directions:

  1. Mix up the Blue Cheese Dilled Salmon Spread by mixing all the ingredients together in a small bowl. This will make more than enough for an omelet, so use the rest for salmon cucumber toasts or serve it as a spread with crackers. It’s lovely that way.
  2. Prepare your chopped vegetables and shred the cheese.
  3. In a small bowl, whisk the egg, egg white, and 1 tablespoon of water till fluffy. (Use water to keep the eggs moist without sticking to the pan.) Season with salt and freshly ground pepper (and/or my favorite: Red Robin seasoning).
  4. Heat a skillet or omelet pan over medium heat and spray with cooking spray. Arrange your omelet toppings close by so you can work quickly once you start cooking.
  5. When the pan is hot, add the egg to the pan, swirling to coat the bottom of the pan, then quickly sprinkle with dabs of the salmon spread, the chopped vegetables, dill, salmon, and Havarti cheese. Reduce heat to medium low, cover and cook for a few minutes or until the cheese is melted and the egg is cooked. The omelet should be just lightly browned on the bottom.
  6. With a spatula, carefully fold over one side of the omelet onto the other, then slide it out of the pan onto a serving plate.

Salmon, Havarti, Blue Cheese & Spring Vegetable Omelet

This recipe was shared at Weekend Potluck, the Egg Blog Hop and Talent Show Tuesday.


Asparagus Avec Fromage!

Asparagus smoked turkey omelet

It’s the middle of summer and getting to the end of asparagus season, but I have a precious few spears left that I want to treasure. One of my very favorite ways to eat asparagus is in an omelet. I discovered that asparagus, smoked turkey and cheese blend really well so I love to experiment with adding different herbs and cheeses. This omelet was a little bit of heaven in my day. It’s Asparagus Avec Fromage! (There’s a great story that goes with the “Avec Fromage” slogan, but I will have to tell it some other time when I’m more awake …)

My friends tease me that everything I make has “several cheeses” … well not EVERYTHING I make has cheese in it, but yeah I admit I do love a good cheese.

Asparagus Avec Fromage Omelet

Makes 1 omelet. Yes, just one delectable treat. Better multiply if it you have lots of mouths to feed.

Ingredients:

  • Several fresh asparagus spears
  • 1 slice lean smoked turkey meat, cubed
  • a couple slices of red onion, chopped
  • several chopped fresh basil leaves
  • fresh dill, snipped
  • freshly shredded romano cheese
  • goat cheese crumbles
  • shredded Italian blend of cheeses
  • 1 egg
  • 1 egg white
  • 1 1/2 t. water
  • Red Robin Seasoning (if you don’t have Red Robin Seasoning, you can make your own or use seasoned salt, but it’s not quite the same!)
  • freshly ground pepper
Directions:
  1. Spray a small baking sheet with cooking spray. Wash asparagus and cut off any “bad ends”. Place on tray and spray with cooking spray, then sprinkle with Red Robin Seasoning. Roast in an oven or toaster oven at 350 degrees for about 10 minutes or until crisp-tender.
  2. Roasting the asparagus

  3. Chop and prepare the turkey, herbs and cheeses.
  4. When the asparagus is roasted, chop it into small chunks.Cheeses, turkey, and herbs
  5. Crack eggs into a bowl, add water and sprinkle with Red Robin Seasoning and freshly ground black pepper. Whisk with a fork or whisk until fluffy.
  6. Heat up your favorite omelet pan to medium heat, pour in eggs to cover the bottom of the pan. Reduce heat to med-low. Sprinkle on the prepared ingredients. I like to start with the asparagus, then turkey and onion, then the cheeses, and top it with the fresh herbs.
  7. Cooking the omelet

  8. Cover and cook until the cheeses are good and melty and the eggs are fully set.
  9. Carefully fold over half the omelet and slide onto your plate. I like to serve with toast. I toast my toast twice: first a light toast, then butter it, then toast it again to get the butter all melted into your toast.

I can usually only eat about half an omelet, but with this one, I ate the whole thing! So if you have someone you are sharing with, make sure to make one for them!


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