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An easy choice when you need to rustle up something for yourself and happen to have leftovers like rice and bacon and vegetables that need to be used up. This recipe is versatile - use whatever you like.
2 people made this
- 1/2 tablespoon butter
- 1/4 onion, sliced onion, sliced
- 1/4 courgette, sliced
- 30g mushrooms, sliced
- 1/2 red pepper, sliced
- 1 or 2 small tomatoes, sliced
- salt and pepper, to taste
- 1 or 2 slices cooked bacon, chopped
- 1 bowl leftover cooked rice, warmed in microwave
- 1/2 teaspoon paprika
- tomato ketchup, to taste
- 2 eggs, lightly beaten
- 1 pinch salt
MethodPrep:5min ›Cook:10min ›Ready in:15min
- Heat butter in a pan over medium heat, and gently cook all the vegetables.
- Add bacon, warm rice, pinch salt, a little pepper, paprika and tomato ketchup. Stir well.
- In a separate non-stick frying pan over medium heat, cook the beaten eggs. When set, serve on top of rice mixture.
Reviews & ratingsAverage global rating:(3)
Reviews in English (3)
The egg is folded for a soft tender texture. A quick and healthy supper 20 mins. A true french omelette or omelet as we americans call it is just eggs and butter no filling.
55 ratings 4 8 out of 5 star rating. Cooking an omelet on high heat may result in rubbery overcooked eggs. Slide onto a plate to serve. Whether scrambled fried frittata ed or mixed into omelets eggs make a quick easy and protein packed breakfast to keep you full through lunch we love omelets because they can use up leftovers give you a chance to play around with different flavor combinations and turn a few eggs into something that feels like a real meal. The omelette is one of the most fundamental dishes in any cook s arsenal and this recipe will teach you how to get it right every time 5 mins.
In a medium non stick skillet over medium heat melt butter. In a medium bowl beat eggs until no whites remain then season with salt pepper and a pinch red pepper flakes. 1 star out of 5 2 stars out of 5 3 stars out of 5 4 stars out of 5 5 stars out of 5. Owners love the easy to clean chicken houses which come with everything you need to get started such as the eglu go chicken coop or the large eglu cube chicken coop. Prepare all of your fillings before you start to beat the egg so they re ready to add to the omelet when needed.
Add the butter making sure it coats the bottom of the pan. It s best to keep the fillings under 1 3 cup for a two egg omelet to make folding it easier. Scatter the filling over the top of the omelette and fold gently in half with the spatula. Enjoy eggs for breakfast to start the day off right. Add the butter making sure it coats the bottom of the pan.
Enjoy eggs for breakfast to start the day off right. It s 10 ingredients and 90 technique so it does take a bit of practice to perfect. In a medium non stick skillet over medium heat melt butter. The eglu go hutch is a brilliant alternative to a traditional rabbit hutch. 55 ratings 4 8 out of 5 star rating.
Spanish Tortilla Recipe Tips
One of the things that Lisa learned when making tortillas in Spain is that instead of cutting the potatoes into thin slices, it is actually easier if you cut them into cubes (at least in our opinion). And that’s what we’ll be doing in this recipe as well!
Also, the tortilla de patatas tastes so much better when you use high-quality olive oil instead of other vegetable oils.
We usually don’t cook too much with olive oil (we use it for cold dishes instead), but we make an exception when it comes to Spanish potato omelettes.
Furthermore, the type of potatoes you use can really make a difference. We recommend using an all-purpose kind of potato – such as white potatoes – instead of a starchy potato so that the potato cubes won’t get too mushy.
Prep: Preheat your oven to 400˚F. Grease a 7吇 baking dish with cooking spray. You can also use a 9 baking dish.
Add: Add onions, peppers, mushrooms, and diced ham to the baking dish. Stir around to mix it all up. Top the veggies with shredded cheddar cheese and set the dish aside.
Mix: In a large mixing bowl combine the eggs, milk, salt, and pepper. Whisk everything until it is all well blended.
Pour: Pour the egg mixture over the veggie mixture in the baking dish.
Bake: Bake omelette for 23 to 25 minutes or until eggs are set and the top is a light golden brown.
Serve: Garnish the omelette with parsley and serve.
Leftover Pasta Omelette
The best pasta to use for this substantial pasta snack, which I have dedicated to the Italian President Giorgio Napolitano, as it is his favourite comfort food, is one that has been flavoured with a tomato – or meat based sauce, less so fish. You could add a couple of tablespoons of chopped fresh flat-leaf parsley to the eggs before cooking. You could add other leftovers, if you have any roasted peppers going spare, they are wonderful in frittata.
Heat the olive oil in a frying pan, then add the pasta. Stir-fry for a few minutes to heat the pasta through. Mix the beaten egg and the Parmesan, season with some salt and pepper and pour all the eggs on to the pasta. Fry gently until the base of the omelette solidifies, moving the egg from the sides to the middle. When you see that the top is also starting to solidify, then you invert the omelette, either with the help of a large plate or the large flat lid of a saucepan. When turned over, slide the softer top side of the omelette into the pan. Fry for a little longer to set and cook this side. (You might need to add a little more oil.)
Serve in slices, hot or cold. If you want to take it to the office for lunch, or on picnics, you can make it in smaller pans, for what I would call a ‘pasta burger’!
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Calories per serving: 536
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Spanish Omelette with Leftovers Recipe
- 4 eggs
- 1 tomato, chopped
- 1 shallot, chopped
- 4 mushrooms, chopped
- 1 teaspoon of oil
- 2 tablespoons of grated cheddar cheese
- 1 teaspoon of chopped parsley
- Salt and pepper
- Heat the oil in a non-stick pan. Add mushrooms and shallots, and cook for one minute.
- Add the chopped tomatoes and stir.
- Beat the eggs with salt, pepper and chopped parsley.
- Add the egg mixture to the pan, tilting it to ensure it covers evenly right to the edges.
- Sprinkle the grated cheese on top.
- Lower the heat and cook for about a minute or two depending how you like your eggs.
- Serve with a slice of toasted sourdough bread.
Hi and welcome to my site, Insulin Resistance Recipes by the IRFoodie.
After being diagnosed with insulin resistance late in 2013, I was prescribed a rigid meal plan. As a die-hard foodie, I created this blog of tasty and easy to prepare healthy recipes with the aim of curbing the condition. All photos are taken (rather quickly) on my iPhone.
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Omelette for leftovers recipe - Recipes
If you don’t know, know you’ll know. The frittata is basically one of THE greatest foods. EVER. It’s so quick to make, easy, inexpensive, and it’s also the perfect vehicle for leftovers—not to mention that it’s equally delicious at breakfast, lunch, and dinner. My Leftovers Frittata is crazy versatile and highly customizable. With my formula and my tips and tricks, I can guarantee this will be a staple food in your house in no time. It’s as great for simple weekly meal prep as it is an impressive option when you host brunch.
Frittatas are omelette meets crustless quiche made from eggs and any other ingredients and seasonings that you want to add. With all the possibilities on this Leftovers Frittata recipe, you’ll never ever get bored and with my easy method and simple tips, you’ll become a leftovers frittata pro in no time.
The versatility of a leftovers frittata makes it a must for your weekly meal planning and meal prep. It can be eaten cold, room temperature or steamy warm and the possibilities for the add-ins are truly endless and you guys know how I feel about recipes that offer you tons of wiggle room to get creative and to make it work for you and your needs. I find when I make a weekend brunch frittata or even just the frittatas I make as meal prep for the week – they are always an amazing opportunity to do a little fridge clean-out and to use up some of those leftovers that have become stragglers.
Listen though, we need to have a little talk. A poorly-made frittata is just a straight-up tragedy. We’ve all had a less-than-stellar frittata. You know the ones spongey, flavorless, bland and dry. I want to make sure you avoid this horrible fate, because no one should ever have to endure this – I wouldn’t wish this on my worst enemy.
Here are Some Tips and Common Frittata Mistakes to Avoid:
Just Beat It. Don’t Annihilate It. Over beaten eggs will go nice and big while cooking, then fall flat and be dense as it cools. Beat just enough to combine the egg whites and yolks.
Have Your Add-in Ingredients Cooked Before You Add Them to the Eggs. Since I am suggesting that the frittata is a really great use for leftovers, these will of course already be cooked, but it’s important to note, when starting from scratch and adding fresh ingredients to your frittata, you’ll want to cook them separately, as well, before adding to the eggs. If you are adding greens, zucchini, mushroom, tomatoes or other veggies that release moisture as they cook, drain off or squeeze out the excess moisture before adding to the eggs. Any ingredients you are adding to the eggs won’t cook too much more, since frittatas cook quickly, so be sure that ingredients like potatoes are already tender going in, that your meats are cooked through, etc. If your leftovers are straight from the fridge, ice cold, consider giving them just a quick minute or two in the pan to take the chill off, before adding the eggs.
For Even Distribution of Ingredients. Stir your already-cooked (but not hot) ingredients into the eggs before adding it all to the pan at once vs the method of pouring the eggs over the ingredients already in the pan. I personally find that this helps eliminate having ALL the ingredients sunk to the bottom of the frittata or lumped in one area. To have a nice pretty frittata top, leave a handful of your ingredients out from the eggs, mix the rest in and then top your frittata with a sprinkle of those remaining ingredients, just before cooking. If you don’t care or don’t wanna fuss with it. Go for it by heating/cooking your ingredients right in the pan and pouring the eggs over top.
Season Well and Early. Add a generous sprinkle of sea salt and black pepper to the eggs, as you beat them, before you pour in the pan. This ensures that it is well-distributed not just sitting on top.
Milk-it, If You Can. If you can tolerate dairy, a small amount of full fat, high quality milk, yogurt or sour cream will take your frittata to a whole ‘nother level. Extra custardy and rich. But don’t overdo it, too much dairy will make for a not well set frittata. For best results, I suggest approximately 1/4 cup of dairy to 6 eggs, 1/2 cup to 12 eggs, (1/3 cup for 8-10 – you get the idea). Can’t do dairy? Go with a creamy, unsweetened full fat coconut milk, if you’d like or just leave it out. (More watery non-dairy milks like almond won’t give you the luscious creamy results and it’ll just water down the eggs, so best to just skip those)
Cast Iron Skillets Do it Best. As far as I am concerned, a well-seasoned cast iron skillet makes THE best frittata. Because it conducts and holds heat well, you’ll get an evenly cooked frittata with nicely golden brown edges without that dry crusty edge that other pans can produce. Frittatas also tend to stick to stainless steel pans that aren’t properly oiled and it’s just not the same. I suggest a 10-inch cast iron skillet for 8-12 egg frittatas. Less eggs? Use a smaller pan or note that it will result in a thinner frittata and it’ll cook a bit quicker. While many folks suggest non-stick skillets for easy results, most contain toxic chemicals that will leech into our food, so I prefer to avoid and instead reach for my well-season cast iron.
Be Mindful to not Overcook your Frittata. An overcooked frittata is dry, spongey and just plain sub-par. Keep a keen eye on your frittata. Pull it out of the oven when it’s just barely set. The cast iron retains heat and will continue to cook the frittata. Best to play it safe and check your frittata about 5 minutes prior to when it “should be done”.
The Combo Stove Top and Oven Method is Best. I recommend a quick cook on the stove top, cooking until the edges begin to pull away from the pan (3-5 minutes) then finishing in the oven until just set. This provides the best results and helps to avoid an overcooked frittata. You can cook it entirely on the stove top or in the oven, but I find frittatas to cook best and most evenly with this method. I recommend a 350ºF oven for most frittatas, if it’s on the thicker side, you may want to go for 375º – 400ºF.
Cheese if you want. Or not. Mix in your favorite grated or crumble cheese, same as the ingredients, mix into the egg mixture and for a golden top, sprinkle a little on top, too.
Just Some of the Ingredients You Can Add to Your Leftovers Frittata – The Options and Combos are Limitless:
leftover cooked proteins: bacon, sausage, shredded or diced chicken, pork or beef, smoked salmon, ham, lamb, tofu, etc.
cooked veggies: greens like spinach, kale or chard, onion, zucchini, tomatoes, mushrooms, bell peppers or roasted peppers, scallions, potatoes, squash, brussels sprouts, fennel, leeks, asparagus, peas, broccoli, etc.
other add-ins: fresh herbs like basil, oregano, tarragon, sliced olives, cooked beans like chickpeas or lentils, kimchi, try leftover cooked pasta, rice or quinoa, toasted bread, etc.
cheeses: parmesan, goat cheese, feta, mozzarella, cheddar, ricotta, gruyere, etc.
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.