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Tropical omelette - a dessert style omelette with a Mediterranean twist. Pineapple, mango, kiwi fruit and cherries fill the omelette.
1 person made this
- 8 eggs
- 50g brown sugar
- trickle Cointreau liqueur
- 300ml (1/2 pt) double cream
- 3 tablespoons extra virgin olive oil
- 1 pineapple ring
- 100g mango
- 1 kiwi fruit
- 8 cherries
MethodPrep:15min ›Cook:10min ›Ready in:25min
- Beat the eggs with the sugar, Cointreau and cream.
- Heat the olive oil in a non-stick frying pan.
- Add the eggs, covering the bottom of the pan.
- Allow to cook, loosening the edges as it cooks, once one side is cooked, turn over to cook the other side.
- Whilst cooking, chop all the fruit into cubes and mix together.
- Turn out omelette onto a plate and fill with the fruit.
- Fold in half, and half again to create the shape of a handkerchief.
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Vitamin A 2421 IU Vitamin C 29 mg Calcium 286 mg Iron 2.7 mg Vitamin D 85 IU Folate 103 mcg Omega 3 Fatty Acid 0.2 g
% Daily Value*: Vitamin A 50% Vitamin C 50% Calcium 30% Iron 15 %.
Nothing compares to a beautiful cheese omelet especially when it&rsquos full of the season&rsquos juiciest tomatoes, sweet peppers, crisp green onions, and creamy California avocados. This veggie-packed breakfast delivers 200% of your daily vitamin C, not to mention good fats from California Avocado. Now, that&rsquos a great way to start the day!
Take fresh spinach leaves, wash them, chop them and set aside. Now take two separate bowls and beat the eggs in them. Separate the egg whites from the yolks and store in separate bowls. Do the same with separating the egg whites and yolks in two separate bowls. Then add salt to taste to the bowl with the beaten egg whites. Beat the egg whites with a whisk or electric mixer until soft, frothy peaks form. When the egg whites are soft and foamy, as shown above, set them aside. Now beat the egg yolks. Add the egg yolks to the foamy egg whites and gently fold them in. Put a tablespoon of olive oil in the pan and let it get hot. Add the onions/vegetables, green chillies and ginger to the pan and fry for a minute on medium heat. Now add the chopped spinach and ground black pepper to the pan and cook over a low heat for a few minutes. Now mix the spinach in a bowl with the eggs (beating the egg whites and yolks) and add to the pan. Mix well, add ground black pepper and sprinkle with coriander leaves. Add a tablespoon of olive oil to the side of the pan, cover the pan and fry the omelet. Remove the lid after 5 minutes. Now add grated cheddar to half of the omelet. Place a few more thin slices of sharp cheddar on top of the omelet. Cover and cook for a few more minutes until the eggs are cooked through. Fold the omelette over and bake a little more if the eggs are not cooked enough. When the omelet is ready, transfer it to a plate and serve warm.
To make the spinach omelet fluffy, carefully beat the eggs to make the omelet perfect. For this recipe, I recommend watching the video, especially if you’ve never made a soufflé omelet before.
Combine eggs, lime juice or vinegar, fish sauce, water, and rice flour or cornstarch in a medium bowl. Beat with a fork until frothy. If the flour forms a few lumps, break up as many as possible with your fingers.
Heat the vegetable oil in a small pot or a round-bottom wok set over medium-high heat until lightly smoking. Hold the egg bowl about one foot above the pan and pour the egg mixture into the oil in one go
The egg mixture will immediately puff up. Do not disturb it. After 20 seconds, flip the omelet. There’s no need to keep it nice and round we want asymmetrical edges. Let the other side cook for another 20 seconds. Remove the omelet from the pan and serve immediately.
How To Make Healthy Spinach And Mushroom Omelette
Heat half the olive oil in a small saute pan* over medium-high heat. Add onion, mushroom, sage, and half the salt, and cook, stirring occasionally until mushrooms are brown and onions are tender.
Add spinach and cook until wilted. Remove vegetable mixture from heat and set aside.
Wipe pan clean, and heat the remaining olive oil over medium heat.
Add eggs, along with remaining salt and pepper, and cook until set.
Carefully turn onto a plate, and place vegetable filling on half of the omelet
Fold into a half-moon shape, serve, and enjoy. Try serving it with fresh herbs and avocado for added creaminess
*if using a non-stick pan, make sure it’s a Teflon-free nonstick pan such as a ceramic pan or a PTFE and Teflon-free nonstick such as Swiss Diamond.
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- 1/4 cup or 4 T powdered raw egg
- 5 T water
- dehydrated or FD'd onion
- FD'd bell pepper
- 1/4 c grated FD'd cheese
- S&P to taste
- 1/4 cup or 4 T powdered raw egg shopping list
- 5 T water shopping list
- dehydrated or FD'd onion shopping list
- FD'd bell peppershopping list
- 1/4 c grated FD'd cheeseshopping list
- S&P to taste shopping list
How to make it
- Mix the powdered egg with the water and stir until mixed. May substitute milk for water if desired. Add S&P to taste. Place in greased heated saucepan.
- Once the egg begins to solidify but the top is moist, add the onion, bell pepper, and the cheese to the surface of the omelet. Once the top of the omelet is almost cooked and the cheese has started to melt, turn half the omelet over the other half of the omelet, and continue cooking until desired level of doneness is reached.
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Moonglet recipe | moong dal omelette recipe | mung bean omelette
moonglet recipe | moong dal omelette recipe | mung bean omelette with detailed photo and video recipe. an easy and simple vegetarian omelette recipe made with mung bean batter. it is perhaps one of the famous street food breakfast recipes from the famous old streets of new delhi. it is generally served as morning breakfast with a choice of spicy green chutney and tomato sauce, but can also be served as an evening snack.
moonglet recipe | moong dal omelette recipe | mung bean omelette with step by step photo and video recipe. egg-based omelette has been one of the popular choice for many indians. it is been used for morning breakfast, but can also be used as a complete meal. however due to many vegetarians across india, there are some veg and vegan omelette too and moong dal omelette recipe.
to be honest, i am not a huge fan of fusion recipes. basically i feel the original recipe is mocked with a different set of ingredients with an attempt to have original taste and texture. in this scenario, moong dal batter is mixed with finely chopped veggies and herbs. also, to get that flaky and aerated texture i have used eno salt just before cooking it. in short the egg-based omelette texture is achieved artificially. having said that, these kind of fancy dishes are m husband’s favourite. he likes variations to his morning breakfast and does not hesitate to explore different types of cuisine. according to him, it is flat moong dal idli with a generous amount of butter toppings.
anyway, before i wrap up the recipe, some more tips, suggestions and variations to moonglet recipe. firstly, once the moong dal is soaked, it has to be grounded to a thick paste. something similar to an idli batter consistency. it should not be a watery consistency. secondly, the eno salt or fruit salt has to be added just before transferring to the hot pan. also once the eno salt is added, add 1 tbsp of water to activate it. once it is activated, mix it rapidly so that air bubbles are formed to get aerated texture. lastly, the mung bean omelette tastes great when served hot. also to spice it up, serve with spicy green chutney, tomato chutney or any tangy spicy chutney.
finally, do visit my other related breakfast recipes collection with this post of moong dal omelette recipe. it also includes my other related recipes like bonda soup, moong dal idli, pesarattu, kachori, moong dal chilla, masala khichdi, nuchinunde, dal dhokla, fada ni khichdi, bonda. further to these i would also like to mention my other related recipe categories like,
Campfire Mexican Omelet With Chorizo Recipe
There is nothing better on a cool morning camping then a warm breakfast cooked over the campfire. My families favorite is a Mexican Omelet with Chorizo. This chorizo recipe is really easy to make and is oh so good over the campfire!
The key to success when cooking over the fire is to get a nice small bed of coals. I always use cast iron when cooking over the fire, as it cleans easy and will always hold up. Once the coals are ready you can just sit your cast iron pan right in the coals and get it heated up as you make the final preparations for the meal.
When making this dish I always use a good quality chorizo, as it is the main ingredient and you can tell the difference in quality. Plus corn tortillas are a must, flour tortillas just won’t give you the same deliciousness. If you are not to big on the camp cooking clean up, this is a great meal to just eat communally right out of the pan. Once you dig in, this is definitely a chorizo recipe to get fired up about!
Oyster omelette recipe: the step-by-step method
This recipe makes four servings. You can also sub the sweet potato flour for tapioca flour.
Oyster omelette ingredients
Sweet potato flour mixture:
- 130g sweet potato flour
- 720ml water
- 70g all-purpose flour
- 1 tsp fine salt
- 200–250ml (approx.) cooking oil
- 12 eggs
- 8 tsp light soy sauce
- 4 tsp fish sauce
- 4 tsp Chinese cooking wine
- 4 tbsp garlic paste
- 24 small oysters
- 2 spring onions, chopped
- Coriander leaves to garnish
Oyster omelette method
Make the first of your flour mixtures by thoroughly mixing the sweet potato flour and plain flour with the water and salt. Remove any lumps by straining the mixture into a mixing bowl. Then set it aside.
Make the second flour mixture by thoroughly mixing the rice flour with the water. Again, strain the mixture into a mixing bowl and set that aside too.
Separate approximately 20–30g of the rice flour mixture. Toss the oysters in it and then drain them.
Lightly oil a non-stick pan and, in a swirling motion, spread approximately 100ml of the rice flour mixture over it until it evenly covers the entire surface. Then cook over a medium-high heat until the rice flour turns into a rice paper base.
Lower the heat and spread approximately 230ml of the sweet potato flour mix over the rice paper base (in a swirl, just as you did with the rice flour mixture).
Once the sweet potato flour mix is evenly spread across the pan, crack 3 eggs over it, quickly adding 2 teaspoons of light soy sauce, 1 teaspoon of fish sauce, and 1 teaspoon of the Chinese cooking wine. Spread this, again in a swirling motion, so that the ingredients combine as you do so.
As the omelette cooks, sear a quarter of the oysters for a few seconds in a frying pan. Once the omelette is about ⅔ cooked, stir the oysters into it with some freshly chopped spring onions.
Once the omelette has started to brown underneath and is almost cooked (but still a bit wet) on top, cut it into quarters with your spatula and flip each piece. Make a small gap in the middle of the quarters and drizzle in another teaspoon of oil.
Once that teaspoon of oil heats up, dollop 1 teaspoon of garlic, 1 teaspoon of chilli paste and 2 teaspoons of oil into the middle. Once those ingredients start to sizzle, start moving the omelette quarter around until they’re coated in the garlic and chilli. Then take the pan off the heat.
To make up to four portions, repeat steps four to nine until done.
Transfer the oyster omelette to a plate and garnish with coriander.
Interested in more East Asian delicacies with seafood and egg? Then check out this video of a giant crab omelette being made at Bangkok’s legendary Jay Fai (Auntie Mole) street food restaurant. And yes, the restaurant’s eccentric owner always wears those ski goggles and the snow cap when she’s cooking. But don’t let that distract from her expert technique as she intricately cooks the giant omelette over a huge charcoal fire. She didn’t win a Michelin star for nothing.
Here she is at the Mad Symposium showing off her famous dish.