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Omelet with Asparagus, Grape Tomatoes, and Mozzarella

Omelet with Asparagus, Grape Tomatoes, and Mozzarella

by Pam on October 17, 2012

I was craving an omelet for breakfast so I went in search of ingredients. I found some asparagus, grape tomatoes, and mozzarella cheese. I like my omelets with one egg because I love the really thin egg layer; but if you prefer a thicker egg layer then use two or three eggs. I simply sautéed the asparagus and grape tomatoes before putting them in the omelet.  It was light and flavorful but hearty enough to fill me up.  There is something so delicious about asparagus, tomatoes, and eggs.  YUM!

Heat a skillet that is coated with cooking spray over medium heat. Add the asparagus spears and tomatoes to the skillet and cook for 3-4 minutes until the asparagus and tomatoes are tender. Season with sea salt and freshly cracked pepper, to taste. Remove from the skillet and set aside for later use.

Clean the skillet out with a paper towel then spray it with cooking spray. Turn the stove to medium low and turn the broiler on in your oven. Crack one 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, spoon on the asparagus and tomato filling 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.

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Omelet with Asparagus, Grape Tomatoes, and Mozzarella




Yield: 1

Prep Time: 3 min.

Cook Time: 7 min.

Total Time: 10 min.



Ingredients:

Handful of grape tomatoes, sliced in half lengthwise
5 spears of asparagus
Sea salt and freshly cracked pepper, to taste
1 egg
1 tbsp milk
Mozzarella cheese, shredded

Directions:

Heat a skillet that is coated with cooking spray over medium heat. Add the asparagus spears and tomatoes to the skillet and cook for 3-4 minutes until the asparagus and tomatoes are tender. Season with sea salt and freshly cracked pepper, to taste. Remove from the skillet and set aside for later use.

Clean the skillet out with a paper towel then spray it with cooking spray. Turn the stove to medium low and turn the broiler on in your oven. Crack one 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, spoon on the asparagus and tomato filling 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 photo by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)

Crab cake

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

These spicy crab cakes make the perfect starter to a special meal or serve with boiled egg noodles and stir-fried veg for a tasty supper dish. You can prepare the cakes a few hours in advance and keep them covered in the fridge then fry just before serving. If fresh crab meat is unavailable use 3 x 170g cans white crab meat and drain thoroughly on kitchen paper.

  • Serves: 4

  • Prep time: 15 mins

  • Cooking time: 10 mins

  • Total time: 25 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

Add some freshly grated root ginger and a pinch of five spice powder to the mixture to give the crab cakes a more Oriental flavour.

Ingredients

  • 450g white crab meat
  • 2tsp Thai red curry paste
  • 1tbsp soy sauce
  • 2sp lemon zest
  • 1tsp cornflour
  • 2tbsp beaten egg white
  • 2tbsp fresh chopped basil
  • Salt and freshly ground black pepper
  • Vegetable oil for shallow frying
  • Salad and lemon wedges, to serve

Method

  1. Place the crab meat in a bowl and flake with a fork. Add the curry paste, soy sauce, lemon zest, cornflour, egg white and basil and mix thoroughly.
  2. Season with salt and freshly ground black pepper and using lightly wetted hands, divide and shape the mixture into 8 small patties.
  3. Heat the oil in a deep frying pan until a cube of bread dropped in the hot fat browns in 30 secs. Fry the crabcakes in two batches for 4-5 mins, turning once, until golden brown. Remove with a slotted spoon and drain on kitchen paper.
  4. Serve hot with salad and lemon wedges.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Lorraine Pascale’s cookies and cream fudge brownies

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Lorraine Pascale, star of BBC show Baking Made Easy, has a soft spot for brownies. ‘When I was eight, chocolate brownies were my life,’ she says. Try this clever cookies and cream mix for something different

That’s goodtoknow

You can substitute oreos for toasted walnuts, pecans or sprinkle the brownies with honeycomb.

Ingredients

  • 165g (5 1/2oz) butter, plus extra for greasing
  • 200g (7oz) dark chocolate, grated or finely chopped
  • 3 eggs
  • 2 egg yolks
  • Seeds of 1 vanilla pod or 2 tsp vanilla extract
  • 165g (5 1/2oz) soft light
  • brown sugar
  • 2 tbsp plain flour
  • 1 tbsp cocoa powder
  • Pinch of salt
  • 154g pack of oreo biscuits, broken into quarters
  • Icing sugar, for dusting
  • 20cm (8in) square baking tin

Method

  1. Preheat the oven to 180°C (350°F), Gas Mark 6 with the middle shelf ready. Grease the baking tin, then line with baking paper with the paper overlapping the sides a little.
  2. Melt the butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add the grated chocolate.
  3. Leave to stand for a few minutes until the chocolate goes soft then stir together. Alternatively, you can put the chocolate and butter in bowl and melt in the microwave in 25-second blasts, stirring well each time.
  4. Whisk the eggs, egg yolks and vanilla together in a large bowl until they begin to get light and fluffy. Add the sugar in two additions whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in to it. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready pour the chocolate into it, again around the sides so as not to knock the air out.
  5. Add the flour, cocoa powder, salt and a third of the oreos and stir until fully combined, then pour the mixture into the prepared tin. Scatter the remaining oreos over the top, pressing them in slightly. Bake in the oven for 25–30 minutes. The middle should be very so slightly gooey. Leave the brownies to cool in the tin. The top will sink and crack a little.
  6. Pull the brownies out using the overlapping paper and cut the brownies into squares. Dust with icing sugar.

Taken from

Baking Made Easy

by Lorraine Pascale (Harper Collins, £18.99)

By Lorraine Pascale

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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