Tag: mixture

Mexican Thin Omelette

by Pam on May 4, 2014

I was craving breakfast for lunch the other day. I found taco leftovers^[1] in the refrigerator so I decided to make a Mexican omelette. I like my omelettes very thin so I only use one egg but if you like a thicker omelette, feel free to use 2-3 eggs – you’ll just need to cook it a bit longer. I loved the flavor of the beef, spicy cheese, tomatoes, avocado, olives, and green onions with the egg… it was delicious. Seriously, this is one of my new favorite omelette flavors. I guess I know what I’ll be doing with my taco leftovers from now on!

Click here for the ground beef taco recipe.^[2]

Heat a skillet coated in cooking spray over medium low and turn the broiler on in your oven. Crack an egg into a bowl, add the milk, and whisk until well blended; season with sea salt and freshly cracked pepper, to taste. Pour the egg mixture into the skillet and swirl so the pan is evenly coated with egg.

Once your egg is starting to set, remove it from the heat and sprinkle with the ground beef mixture, tomatoes, avocado, green onion, olives, and the shredded cheese.

Move the skillet to the oven and place on the top rack (don’t put the handle in the oven if it’s not oven safe) and let the broiler cook the top part of the egg, it takes only 20-30 seconds or so. Remove the pan and flip the other part of the egg mixture on top of the ground beef mixture. Slide onto a plate and serve immediately with salsa on the side if desired. Enjoy.

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Mexican Thin Omelette

Yield: 1

Total Time: 10 min.

Ingredients:

1 egg
2 tsp milk
Sea salt and freshly cracked pepper, to taste
Ground beef taco mixture (link for recipe up above)
Tomatoes, diced
Avocado, diced
Green onion, chopped
Black olives, sliced
1-2 tbsp pepper jack cheese, shredded
Salsa

Directions:

Click up above for the ground beef taco recipe.

Heat a skillet coated in cooking spray over medium low and turn the broiler on in your oven. Crack an egg into a bowl, add the milk, and whisk until well blended; season with sea salt and freshly cracked pepper, to taste. Pour the egg mixture into the skillet and swirl so the pan is evenly coated with egg.

Once your egg is starting to set, remove it from the heat and sprinkle with the ground beef mixture, tomatoes, avocado, green onion, olives, and the shredded cheese.

Move the skillet to the oven and place on the top rack (don’t put the handle in the oven if it’s not oven safe) and let the broiler cook the top part of the egg, it takes only 20-30 seconds or so. Remove the pan and flip the other part of the egg mixture on top of the ground beef mixture. Slide onto a plate and serve immediately with salsa on the side if desired. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} taco leftovers (www.gordon-ramsay-recipe.com)
^{^} Click here for the ground beef taco recipe. (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Ham and Extra Sharp White Cheddar Omelette

by Pam on March 17, 2014

My son has slowly become an egg fan. Lately, he likes them pretty much any way but especially over medium, scrambled, soft boiled, and as omelettes. He asked for an omelette recently so I made him this one with ham and extra sharp white cheddar I found in the fridge. He loved this breakfast and gobbled up every last bite.

Heat a skillet coated in cooking spray over medium low and turn the broiler on in your oven. Crack two eggs into a bowl, add the milk, and whisk until well blended; season with sea salt and freshly cracked pepper, to taste. Pour the egg mixture into the skillet and swirl so the pan is evenly coated with egg.

Once your egg is starting to set, sprinkle the ham on one half then top with the shredded cheese.

Move the skillet to the oven and place on the top rack (don’t put the handle in the oven if it’s not oven safe) and let the broiler cook the top part of the egg, it takes only 20-30 seconds or so. Remove the pan and flip the other part of the egg mixture on top of the veggie mixture. Slide onto a plate and serve immediately. Enjoy.

Print^[1]

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Ham and Extra Sharp White Cheddar Omelette

Yield: 1

Total Time: 5 min.

Ingredients:

Cooking spray
2 eggs
1 tbsp milk
Sea salt and freshly cracked pepper, to taste
2-3 slices of Canadian bacon, diced
Extra sharp white cheddar cheese, shredded, to taste

Directions:

Heat a skillet coated in cooking spray over medium low and turn the broiler on in your oven. Crack two eggs into a bowl, add the milk, and whisk until well blended; season with sea salt and freshly cracked pepper, to taste. Pour the egg mixture into the skillet and swirl so the pan is evenly coated with egg.

Once your egg is starting to set, sprinkle the ham on one half then top with the shredded cheese. Move the skillet to the oven and place on the top rack (don’t put the handle in the oven if it’s not oven safe) and let the broiler cook the top part of the egg, it takes only 20-30 seconds or so. Remove the pan and flip the other part of the egg mixture on top of the veggie mixture. Slide onto a plate and serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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https://gordon-ramsay-recipe com/preparation/ham-and-extra-sharp-white-cheddar-omelette html

Long Grain and Wild Rice with Mushrooms and Shallots

by Pam on December 12, 2012

I wanted to make a quick and easy side dish to serve with the chicken I was making for dinner. I grabbed a box mix of wild rice and decided to kick it up a notch. I sautéed some mushrooms and shallots then topped them off with a bit of butter and soy sauce before mixing them and some fresh parsley in with the prepared wild rice mix. This dish couldn’t have been easier to make and the added mushroom and shallots made the rice taste so much better!

Prepare the rice per instructions.

Heat the olive oil in a skillet over medium heat. Once the pan is hot, add the mushrooms then leave them alone for 3-4 minutes before flipping them with a spatula; add the shallots and cook, stirring often, for 2-3 minutes. Add the butter and soy sauce to the pan and cook, stirring constantly, for 1 minute.

Once the rice has finished cooking, mix in the mushroom mixture and most of the parsley then gently fluff with a fork to combine the mixture. Sprinkle the top with the last bit of parsley. Serve immediately. Enjoy.

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Long Grain and Wild Rice with Mushrooms and Shallots

Yield: 4

Prep Time: 5 min.

Cook Time: 30 min.

Total Time: 35 min.

Ingredients:

Box of wild rice mix, prepared per instructions
1 tsp olive oil
6 oz of button mushrooms, sliced
1 shallot, sliced
1 tsp butter
1-2 tsp soy sauce
1 tbsp fresh parsley, chopped

Directions:

Prepare the rice per instructions.

Heat the olive oil in a skillet over medium heat. Once the pan is hot, add the mushrooms then leave them alone for 3-4 minutes before flipping them with a spatula; add the shallots and cook, stirring often, for 2-3 minutes. Add the butter and soy sauce to the pan and cook, stirring constantly, for 1 minute.

Once the rice has finished cooking, mix in the mushroom mixture and most of the parsley then gently fluff with a fork to combine the mixture. Sprinkle the top with the last bit of parsley. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)