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SPANISH TOFU OMELETTE Yield: 4 Servings 1 tb Olive oil 1 ea Garlic clove, minced 1 sm Onion, chopped 1 md Potato, sliced 1/4 ea Green bell pepper, diced 1 sm Tomato, chopped 1/4 ts Oregano 1 lb Soft tofu, patted dry 1/4 c Flour 1/4 ts Turmeric 1 ts Nutritional yeast Salt & pepper to taste In a
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ONION-MUSHROOM OMELETTE Yield: 1 Servings 1 ts Margarine 1 sm Onion, thinly sliced 2 ts Sugar 1 c Mushrooms, sliced 1 tb Balsamic vinegar 3 Egg whites 1 tb Milk, nonfat 1/4 ts Salt 1/8 ts Black pepper, ground 1 tb Parsley, fresh - chopped Prep time: 15 mins. Cook time: 15 mins. In large nonstick fry
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This is from "Herbs and Spices the Cook's Reference" by Jill Norman. This substantial omelette, something like a Spanish tortilla, is called a kookoo in Iran and eggah in the Arab countries. A tablespoon of barberries can be added to the filling. The omelette can be baked or cooked on top
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2 large eggs 2 tablespoons chopped fresh mixed herbs (e.g. chives, parsley, coriander and basil) 2 tablespoons skimmed milk 1 teaspoon sunflower oil 1 tomato, de-seeded and chopped finely salt and freshly ground black pepper
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Heat wok or medium frying pan on Medium-high until very hot. Add 1/2 of first amount of cooking oi. Add 1/2 of beaten egg, immediately swirling pan to coat bottom. Cook for about 5 minutes until just set. Gently slide out of pan onto plate. Roll up tightly. Repeat with remaining cooking oil and egg.
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Omelette Rice Omurice recipe from GroupRecipes.com. The second dish I've ever made. Know what an omelette is? Like them? How ab
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How to Make a Omelette