Cherry Tomato & Portobello Mushroom Omelet
By Wolfgang Puck
Omelets Are a Simple Meal Solution
Is mealtime a dilemma at your house? Do the kids bring home friends who stay for dinner, leaving you guessing what to serve? Does everyone need to eat at different times, meaning meal preparation goes on and on? Do finicky family members prefer different foods?
For a busy family, omelets can be the solution.
You can prepare each family member an omelet filled with his or her favorite foods in a matter of minutes for a morning, mid-day or evening meal. Suit your diners by choosing filling foods from among special likes or what's on hand. Almost any single food or combination will do -; cooked meat, poultry, fish or seafood; cooked veggies, rice or pasta; shredded cheeses; even sauteed diced fruit or spoonfuls of peanut butter or jelly. Keep in mind that, in addition to being economical themselves, omelets are a good way to use up leftovers.
For each 2-egg omelet, use about 1/2 cup or so of filler foods. Because omelets cook so quickly, be sure to cook any raw filling foods or reheat leftovers before you start to make the omelet. You won't have time later.
You don't have to be a professional chef to cook the omelet itself. The basic recipe is simply eggs -; with or without milk, water or another liquid. For added flavor, you can even use a salad dressing. Beat the eggs lightly for a denser omelet or whip them up for a lighter texture. Then follow the simple directions in the recipe for Cherry Tomato and Portobello Omelet or see www.aeb.org/recipes for how-to photos.
If your first omelet doesn't turn out perfectly, tell everyone you meant to make scrambled eggs all along. Then, try again. Once you master the technique, teach your spouse and teens to make their own omelets and take a break while they satisfy some of their own meal needs. To please everyone's palates, see aeb.org for additional omelet ideas and other meal solutions, too.
Cherry Tomato and Portobello Omelet Recipe
The following Cherry Tomato and Portobello Omelet Recipe is for 1 serving
1 teaspoon butter or cooking oil or cooking spray
1 cup sliced baby
Portobello mushrooms (about 2 to 2.5 oz.)
2 cherry tomatoes, wedged OR 4 grape tomatoes, halved
2 tablespoons bottled reduced-fat ranch salad dressing
1/4 cup (1 oz.) shredded reduced-fat Cheddar cheese
1 tablespoon snipped fresh parsley
In 7- to 10-inch omelet pan or skillet over medium-high heat, heat butter until just hot enough to sizzle a drop of water. Add mushrooms. Cook, stirring frequently, until tender, about 2 to 3 minutes. Add tomatoes. Cook, stirring frequently, until tomatoes are heated through, about 1 minute. Remove mushrooms and tomatoes from pan. Cover and keep warm while preparing omelet.
In small bowl, beat together eggs and dressing until blended. Pour egg mixture into pan. (Mixture should set immediately at edges.) With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary. When top is thickened and no visible liquid egg remains, fill with reserved mushroom mixture. With pancake turner, fold omelet in half or roll. Invert onto plate with a quick flip of the wrist or slide from pan onto plate. Sprinkle with cheese and parsley.
Nutrition information per serving using butter: 353 calories, 23 g total fat, 463 mg cholesterol, 776 mg sodium, 528 mg potassium, 12 g carbohydrate, 24 g protein and 10% or more of the RDI for vitamins A, B12 and C, niacin, riboflavin, calcium, iron, phosphorus, zinc
Article: Copyright © Tribune Media Services, Inc.
Recipes: "Cherry Tomato & Portobello Mushroom Omelet "
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