Tenderstem and Smoked Salmon Omelette

  • 1 tbsp olive oil
  • 100g Tenderstem, each piece cut into 3
  • ½ a small red onion, finely sliced
  • 3 large free-range eggs
  • Knob of butter
  • 40g low-fat cream cheese
  • 1 tbsp chopped chives
  • Salt and pepper
  • 50g smoked salmon, cut into strips

 

Heat the olive oil in a small non-stick frying pan (around 15cm diameter) and gently sauté the Tenderstem and onion

is softened and starting to become golden. Remove from the pan and keep to one side.

While the onion and Tenderstem are cooking, mix together the cream cheese and chopped chives. Season with salt

and pepper.

Return the pan to the hob, increase the heat and add the butter. Break the eggs into a bowl and whisk together with a

fork. Season with salt and pepper.

Once the butter is bubbling, add the eggs. Swirl around the pan and either using a fork or rubber spatula, stir around

until the eggs are almost set. Spread to cover the surface and leave to continue cooking for a minute or so, until the

top of the eggs are almost set, with just a little liquid on the surface.

Spoon the onion and Tenderstem onto one half of the omelette. Add the cream cheese and finally lay over the

salmon. Tilt the pan and carefully fold over the other half of the omelette on top of the filling. Slide onto a plate and

serve with a green salad.

Fried bacon or chorizo are delicious alternatives to smoked salmon. You could also add a pinch of dried chilli flakes

into the pan with the onion and Tenderstem for a kick.

 

Source:  www.foodnetwork.co.uk

Japanese Omelette-Topped Ketchup Fried Rice With Chicken (Omurice) Recipe

For the Japanese Omelette : 

Japanese Omelette

INGREDIENTS

  • 2 cups cooked white sushi rice (12 ounces; 350g) (see note above)
  • 5 tablespoons (75ml) vegetable or canola oil, divided
  • 1/2 cup minced yellow onion (100g; about 1/2 medium onion)
  • 1/2 cup diced carrot (100g; about 1 large carrot)
  • 3 ounces diced skinless, boneless chicken thigh (80g; about 1/2 cup)
  • 1/4 cup ketchup (60ml), thinned with 1 tablespoon (15ml) water, plus more ketchup for serving
  • 1 scallion, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 4 large eggs, beaten with a pinch of salt
  • Kewpie mayonnaise, for serving (optional; see note above)

DIRECTIONS

If using day-old rice, transfer to a medium bowl and break rice up with your hands into individual grains before proceeding. Heat 1 tablespoon (15ml) vegetable oil in a 10-inch carbon steel or nonstick skillet over high heat until lightly smoking. Add half of rice and cook, stirring and tossing, until rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another tablespoon (15ml) oil and remaining rice.

Add 2 more tablespoons (30ml) oil to skillet, return to high heat, and heat until smoking. Add onion and carrot and cook, stirring and tossing, until just tender and lightly browned in spots, about 3 minutes. Add chicken and cook, stirring, until cooked through and starting to lightly brown, about 3 minutes.

Return rice to pan and toss until well combined with vegetables. Add thinned ketchup and cook, stirring and tossing, until ketchup sauce is reduced and each grain of rice is separate and coated in a shiny sheen of ketchup. Toss in scallion, then season with salt and pepper. Scrape rice mixture into a small heatproof bowl, packing it down. Invert a serving plate on top of the bowl of rice, then rotate both so that bowl is sitting inverted on top of plate. Set aside.

Wipe out skillet with a paper towel and return to medium-high heat. Add remaining 1 tablespoon (15ml) oil and heat until shimmering. Add eggs and stir rapidly with a spatula, while shaking pan to agitate eggs; make sure to move spatula all around pan to break up curds and scrape them from bottom of skillet as they form. Stop stirring as soon as eggs are very softly scrambled and creamy (but still loose enough to come together into a single mass), 1 to 2 minutes.

Using spatula, gently spread egg in an even layer around skillet and scrape down any wispy bits around the edges. The top surface should be loose and creamy, but if it looks too liquid and raw, let cook, undisturbed, for another few seconds. (If it still flows, you can swirl skillet to send loose egg to the edges, where it will set more quickly.) Remove from heat.

Lift bowl from rice; rice should hold a mound-like form. Slide open-face omelette on top of rice mound. Garnish with a squeeze of ketchup and Kewpie mayonnaise, if using.

Serve right away.

Source: www.seriouseats.com

Scrambled sardine omelette

Ingredients: 
• 4 Eggs
• 1 Tin Sardines
• 1 Carrot
• 1 Plum tomato
• ¼ Medium sized Onion
• Curry leaves
• 1 tsp. Curry Powder
•2 tbsp. Vegetable oil / olive oil
• ½ Stock Cube
• Salt to taste
Preparation
1. Dice the onions, Tomato, Carrot and curry leaves
2. In a bowl, Marsh the sardines and set aside
3. Crack the eggs into another bowl and add the diced Onions, Tomato, carrot and curry leaves, Curry powder, Stock cube, Salt ; Whisk
4. Pour the egg mixture into the marshed sardines and mix
5. Add the Vegetable oil into the pan and fry the egg mixture for 5mins making sure you scramble in between
6. Turn off the Burner and serve

Oyster Omelette Recipe

Ingredients:
  • 6 Oysters
  • 2 tbsp Corn flour
  • 6 Eggs (beaten)
  • 4 Stems (spring onions)
  • 2 Stems coriander
  • 2 tsp Pepper
  • 1 tsp Sesame oil
  • 4 tbsp Peanut oil
  • Salt to taste

How to make Oyster Omelette:
  • Chop the onions and coriander.
  • Wash the oyster and cut them into small pieces.
  • Add corn flour to the pieces.
  • Keep it aside.
  • Add the chopped onions and coriander to the beaten eggs.
  • Blanch the oyster pieces in boiling water.
  • Drain it.
  • Add sesame oil, pepper and salt to it.
  • Mix it well.
  • Heat the peanut oil in a pan.
  • Pour half of the egg mixture and half of the oyster mixture into the pan.
  • Cook till the edges of both the sides of omelet turn slight brown in colour.
  • Oyster Omelette is ready.

Source: www.indobase.com

How to prepare sweet potato omelette

Ingredients

  • 1 large peeled sweet potato cut in half lengthways and then into 5mm (¼in) slices

  • 1 tbsp vegetable oil

  • 1 red pepper deseeded and cut into thin slices

  • 2 garlic cloves, peeled and crushed

  • 6 British Lion eggs, beaten

  • Salt and freshly ground black pepper

  • 2 tbsp parsley chopped

  • 2 tbsp coriander chopped

Method

  1. Place the sweet potato in a saucepan, cover with water, bring to the boil and cook for about 5 minutes until just tender. Drain well.

  2. Heat the oil in a frying pan and gently fry the pepper and garlic for about 5 minutes until softened. Add the sweet potato slices, and cook, stirring, for a further minute.

  3. Pack the vegetables evenly over the base of the frying pan and pour in the eggs and plenty of seasoning.

  4. Cook over a gentle heat for about 10 minutes, mixing the cooked egg from the edge of the pan into the centre, until the egg is set all over.

  5. Preheat the grill to hot, and place the omelette under the grill, protecting the frying pan handle if necessary, to cook for 2–3 minutes to brown the top.

  6. Serve hot or cold, straight from the pan, cut into wedges, and sprinkled generously with the chopped herbs.

Source: pulse.com.gh

Omelette and Bread Roll

Ingredients (Serves 1)

2 slices of bread

1 large egg

A handful of chopped vegetables of choice

1/2 seasoning cube

Pinch of curry

Pinch of thyme

1 tablespoon of vegetable oil

Method

In a pan, heat the vegetable oil on low-medium heat.

Stir fry the chopped vegetables, add the seasonings, break in the egg and stir vigorously to scramble it in the pan.

Once egg is cooked, set aside.

On a chopping board, lay your slices of bread. With a rolling pin, flatten the bread slices and trim off the edges. You can keep these trimmings and use as bread crumbs in another recipe.

Place a bit of your egg in the bread and roll. Cut into two or leave it at that size and repeat the same thing for the other slice.

Compact Omelette and Bread Rolls are ready.

scrambled eggs and vegetables

bread roll

bread and scrambled eggs

omelette and bread rolls

bread and egg Nigerian breakfast

Source: www.afrolems.com

Egg Whites Omelette

Ingredients

  • 3 eggs
  • 1 plum tomato (Tomato Jos)
  • 1 small onion
  • 1 tablespoon vegetable oil (for frying)
  • Salt (to taste)
  • Fresh/Dry Pepper (optional)

Important pan for making omelettes

 

Before you make Egg Whites Omelette

  1. Cut the tomato into small pieces. I prefer removing the seeds.
  2. Cut the onion into thin slices. The onions should be the same quantity as the tomato (after cutting them).
  3. Break the eggs and remove the egg yolks. Add salt to your taste and mix.
  4. If using fresh pepper, cut into tiny pieces.
  5. Place the sliced tomato, onions and pepper into a bowl and season with a pinch of salt.

 

Preparation

  1. Set your frying pan to heat up.
  2. Pour the vegetable oil into the pan and make sure that the oil greases every part of the pan.
  3. When hot, reduce the heat of your stove to low and pour the egg whites into the pan.
  4. Sprinkle the pepper, onions and tomatoes on top. You need to do this immediately before the egg whites cake. This is so that part of these ingredients will be buried in the egg whites when it cakes.
  5. Leave till the egg whites are completely caked. You can confirm this when it is white all over. If your stove is on very low heat and if you are using a non-stick frying pan, this will happen without the egg burning.
  6. Once it has caked completely, shake the frying pan and the omelette moves on its own. If it doesn’t then it is either the heat is too much or the inside of your frying pan is too rough or both.
  7. Gently transfer the omelette to a very flat wide plate. And that’s it! Watch the video below to see how I did mine.

Serve with slices of bread or any of the following:

Source: www.allnigerianrecipes.com

 

Peak Omelette

  1. Eggs
  2. Peak Evaporated Milk
  3. Chopped Onions
  4. Chopped Tomatoes
  5. Chopped Pepper
  6. Oil or Butter
  7. Salt to Taste

Once you have all this together simply crack your eggs into a bowl and pour in your Peak Evaporated Milk. Whisk and set aside. Place a frying pan over medium heat, add butter/oil and your onions, tomatoes, and peppers. Fry slowly and remove from the pan after a few minutes. Reheat the pan with more butter and pour in your egg mixture to coat the bottom of the pan. Add your fried ingredients to one side and salt to taste. Fold the Omelette in half and your Peak Omelette is ready to enjoy!

Source: blog.allnigerianrecipes.com

Chicken Omelette with Sauteed Mushrooms

Ingredients

  • For chicken stuffing:
  • 2 tsp olive oil
  • 1/2 tsp garlic
  • 1 tsp chopped onion
  • 3/4 tsp chopped celery
  • 80 gm chopped chicken
  • 3/4 tsp green chilly
  • 3/4 vegetable stock
  • 2 tsp soya sauce
  • For sauteed mushrooms:
  • 1 tsp butter
  • 1 tsp garlic
  • 1/2 cup mushroom
  • 3/4 glass vegetable stock
  • 1 tsp basil
  • Pinch of salt
  • Pepper powder
  • For egg white omelette:
  • 1 tsp oil
  • 3 egg whites

Method

  1. For the chicken filling:
  2. Saute garlic, onion and celery in olive oil.
  3. Add small pieces of chicken, green chilly and pour vegetable stock for flavor and saute them all together for 10 minutes.
  4. Add soya sauce and avoid using salt. Saute them all together till it gets dry.
  5. For sauteed mushrooms:
  6. Saute butter and garlic in the pan.
  7. Add mushroom and vegetable stock for flavor. Saute them all together.
  8. Add basil and pinch of salt for taste.
  9. Add little pepper for punch and saute them all together till it gets ready to eat.
  10. Presentation:
  11. Pour olive oil in the pan and put the egg white in it.
  12. Let it cook for sometime and then put the chicken filling on top of it and roll it from both the side.

Source: food.ndtv.com

Spicy Omelette with Papad and Cashews

Ingredients

  • 6 large poppadums
  • 1 Tbsp oil
  • 1 onion, diced
  • 2 Tbsp chopped celery
  • 1 capsicum, diced
  • 200 gm mushrooms, chopped
  • 8 eggs
  • 2 Tbsp chopped coriander
  • 2 chopped green chillies
  • Salt and pepper, to taste
  • For spiced cashew nuts:
  • 2 tsp oil
  • 150 gm cashew nuts
  • 1 tsp paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp coriander powder
  • 1/2 tsp oregano
  • To garnish:
  • 2 Tbsp chopped spring onion

Method

  1. Roast poppadums. Break into large pieces.
  2. Heat oil; add onion, celery, capsicum and mushroom. Cook until onion softens. Season.
  3. Beat eggs with coriander, chillies and seasoning. Pour over vegetables. Cook until browned underneath.
  4. Place pan under a hot grill to brown the top.
  5. Cut omelette into strips.
  6. Serve with crushed poppadums, spiced cashew nuts and chopped spring onion.
  7. For the spiced cashew nuts:
  8. Saute nuts in oil until lightly colored.
  9. Add remaining ingredients.
  10. Stir and fry for 1 minute before spooning over the omelette.

Source: food.ndtv.com

Ugu (Pumpkin Leaves) & Yam Omelette

Nutritional Data for 100g of freshly picked Ugwu leaves
Calories: 48 kcal
Dietary fibre: 1.6g
Carbohydrates: 5g
Protein: 4g
Fat: 0.8g
Vitamins: A,C, K, E, Folate, Riboflavin
Minerals: Potassium,  Magnesium, Calcium, Phosphorus

Ugwu leaves are more popularly used to make delicious traditional Nigerian soups such as Edikang Ikong. where is it used as the main ingredient. The leaves can also be added to other soups such as Egusi soup and Ogbonna soup to add extra flavour and taste.

Its a known fact that excessive cooking (which the leaves are put through in the process of cooking soups) can actually destroy some of the vital nutrients of vegetables, so eating then as close to their raw state as possible offer the most promise of getting the most nutrients they offer.

So I experimented using the Ugwu leaves in simple recipes that require only minimal or no cooking. I also used then in smoothies which I added to rice (check out my Green Rice recipe here) and even used them to garnish my dishes. The results were encouraging…!

Ugwu & Yam Omelette

Ugwu leaves can be pretty tough so I chose the very tender leaves and stalks for use in today’s recipe. I also sliced them as thinly as possible to enable then cook faster. One other tip is to pick the leaves, rinse them before slicing. This way the water soluble nutrients will not be rinsed away after slicing.

First up of my new Ugwu recipes is Ugwu and Yam Omelette. Healthy, great tasting and quick and easy to make. Excellent for breakfast of light evening meal.

Check out the recipe below:

What you need

  • Some pre-boiled/cooked Abuja yam (you can use puna yam (for those who live in the UK) or any other yam suitable for boiling. If you have some cooked yam left overs, they will be perfect for this recipe.)
  • Eggs
  • A handful of thinly sliced freshly picked tender Ugwu leaves and stalk
  • Some salt and freshly milled black pepper to taste
  • A handful of diced fresh tomatoes
  • A handful of diced onion
  • Sunflower oil (or any other oil you prefer)

What to do

  1. Chop the yam into small chunks/cubes and set aside. Crack the eggs and whisk in a bowl. Add salt to taste.
  2. In a frying pan, heat some oil, then add the diced tomatoes and onions to soften. Season with some salt. black pepper and stir well. Add the cubed yam and allow all to heat through. Then add the sliced ugwu leaves.
  3. Stir all together and finally add the whisked eggs.
  4. Allow the eggs to cook for about 2 minutes on each side (by carefully flipping over) then fold the omelette and serve on a plate. I prefer it served hot but also delicious served cold.
  5. Please note, the amount of eggs you use should be in proportion of the other ingredients and also align with your preference.
Ugwu & Yam Omelette

Source: funke-koleosho.blogspot.sn

Scrambled sardine omelette

Ingredients: 

 

• 4 Eggs
• 1 Tin Sardines
• 1 Carrot
• 1 Plum tomato
• ¼ Medium sized Onion
• 1 tsp. Curry Powder
•2 tbsp. Vegetable oil / olive oil 
• ½ Stock Cube
• Salt to taste
Preparation
1. Dice the onions, Tomato, Carrot and curry leaves
2. In a bowl, Marsh the sardines and set aside
3. Crack the eggs into another bowl and add the diced Onions, Tomato, carrot and curry leaves, Curry powder, Stock cube, Salt ; Whisk
4. Pour the egg mixture into the marshed sardines and mix
5. Add the Vegetable oil into the pan and fry the egg mixture for 5mins making sure you scramble in between
6. Turn off the Burner and serve
Source: www.dobbyssignature.com

African Omelette with Pumpkin leaves

Ingredients:

IMG_0064

1-2 cooking spoons of vegetable /Olive oil
4 -5 fresh tomatoes
5-6 fresh pepper
1/2 large size onion
4-5 eggs
1 medium size smoked titus fish
2 handfull of fresh pumpkin leave (Ugu)
1-2 seasoning cubes
Salt to taste

Preparation:

* Slice tomatoes, onions and pepper. De-bone and flake fish. Slice the pumpkin leaves and whisk the eggs in a bowls.

Om prep 1

** In a sauce pan, heat up oil, add the onion and stir fry. Follow with the sliced tomatoes and fresh pepper and mix properly together using low to medium heat..

2nd African Omlette prep

*** Add the seasoning cubes and salt and allow to simmer for 3 minutes. Then add the fish and stir carefully. Cook for 2 minutes and add the sliced pumpkin leave. Mix in, cook for another 2 minutes and pour in the whisked eggs. Carefully turn over the omelette after heating for 2 minutes. Do not keep on the fire longer than necessary to avoid dryness.

3rd African Omeltte prep

Enjoy!!! 🙂

Source: www.matsecooks.com

Tomato Omelette

Ingredients

Vegetable Oil/ Butter

2 eggs

1 small onion (chopped)

2 tbsp. skim milk

1 large ripe tomato (finely chopped)

Salt (to taste)

½ inch ginger, finely chopped

1 green chili, finely chopped

¼ or ½ cup coriander/cilantro leaves, chopped

Pepper (optional)

Procedure

Whisk eggs, milk, salt, chili, ginger, coriander leaves and pepper until they start to foam, approximately 2 minutes. Pour a little quantity of butter/ vegetable oil into a dry pan, heat for 1 minute on medium flame. Then pour your chopped onion and tomato. After frying for a minute, pour your whisked egg and fry for 2 minutes. When the egg cake is formed, turn it upside down for the other side to heat up. Serve your tomato omelette with bread or as desired.

Source: www.rubyplusafrica.com

Spanish Omelette

INGREDIENTS 

DIRECTIONS

  1. Heat a non-stick skillet over medium heat.
  2. Add olive oil, bell peppers and onion, cooking until softened.
  3. Add garlic and chorizo, cooking and stirring for another 2 minutes.
  4. Add sun-dried tomatoes, stirring to combine.
  5. Pour in eggs and rotate pan to distribute evenly.
  6. Lift edges of omelette, tilting pan to allow liquid to run under the cooked eggs.
  7. Lower heat to medium-low and cook, without stirring eggs, until set.
  8. On one half of omelette, sprinkle cheese, then fold over enclosing cheese.
  9. You can garnish this omelette with chopped cilantro and sour cream if you like.
  10. Serves two people.

Source: www.food.com

IHOP Colorado Omelette

Directions

  1.  In a sauce pan on medium low heat melt butter and add onions and bell peppers. Stir until onions and pepper are soft but not browned.
  2. Add diced ham and stir until the ham is limp and heated through. Immediately remove from heat and set a side.
  3. In a mixing bowl add eggs, water and salt beat and stir well. Set aside.
  4. Heat a 12″ frying pan on medium low heat, add a little oil (1 tsp.) or spray with a non stick vegetable spray. A non stick pan works great.
  5. Place egg mixture in pan and sprinkle with onions, bell pepper, ham, tomato, sausage, bacon, and 1/2 of the roast beef, and 1/2 cup of the shredded cheese.
  6. Place a lid on until omelet starts to set. Immediately remove lid and fold omelet from the sides to the middle. If this is difficult fold in half.
  7. Sprinkle with the rest of cheese and roast beef.
  8. Serve with a side order of Picante Sauce or Sour Cream with a little diced green onion
  • 1/4 C Diced Sweet Onions
  • 1/4 C. Diced Bell Pepper
  • 1/4 C. Diced Tomatoes (optional)
  • 1/4 C. Diced Cooked Lean Ham
  • 3/4 C. Finely Shredded Cheddar Cheese (reserve 1/4 cup for garnish)
  • 1/4 C. Diced Lean Bacon (fried and drained)
  • 1/3 C. Sliced Small Breakfast Sausage Links (fry and drain)
  • 1/3 C. Shredded Roast Beef or Dice Roasted Beef From the Deli
  • 3 – 4 Eggs Beaten (measuring one cup)
  • 1/8 C Water
  • 1/4 tsp. Salt
  • 1 Tbsp. Butter

Source: www.replicarecipes.com

Egg Whites Omelette

Ingredients

  • 3 eggs
  • 1 plum tomato (Tomato Jos)
  • 1 small onion
  • 1 tablespoon vegetable oil (for frying)
  • Salt (to taste)
  • Fresh/Dry Pepper (optional)

Note: the strawberries in the photo above are not part of the recipe.

Important pan for making omelettes

 

Before you make Egg Whites Omelette

  1. Cut the tomato into small pieces. I prefer removing the seeds.
  2. Cut the onion into thin slices. The onions should be the same quantity as the tomato (after cutting them).
  3. Break the eggs and remove the egg yolks. Add salt to your taste and mix.
  4. If using fresh pepper, cut into tiny pieces.
  5. Place the sliced tomato, onions and pepper into a bowl and season with a pinch of salt.

 

Preparation

  1. Set your frying pan to heat up.
  2. Pour the vegetable oil into the pan and make sure that the oil greases every part of the pan.
  3. When hot, reduce the heat of your stove to low and pour the egg whites into the pan.
  4. Sprinkle the pepper, onions and tomatoes on top. You need to do this immediately before the egg whites cake. This is so that part of these ingredients will be buried in the egg whites when it cakes.
  5. Leave till the egg whites are completely caked. You can confirm this when it is white all over. If your stove is on very low heat and if you are using a non-stick frying pan, this will happen without the egg burning.
  6. Once it has caked completely, shake the frying pan and the omelette moves on its own. If it doesn’t then it is either the heat is too much or the inside of your frying pan is too rough or both.
  7. Gently transfer the omelette to a very flat wide plate. And that’s it! Watch the video below to see how I did mine.

Source: www.allnigerianrecipes.com