Omelet Archives - An Edible Mosaic™

Sweet Omelet with Jam and Ricotta (Gluten Free)

April 28, 2017 by Faith 2 Comments

This gluten free Sweet Omelet with Jam and Ricotta tastes like a pastry and takes just five minutes and five ingredients to make! It’s perfect for Mother’s Day or any special breakfast or brunch.

With Mother’s Day right around the corner, it’s nice to have a few truly special breakfast and brunch ideas up your sleeve. That is particularly true if the recipe comes together in just five minutes and follows the idea of “less is more,” allowing the flavors of top-quality ingredients to truly shine!…

Western Omelette Recipe

January 8, 2016 by Faith 12 Comments

This Western Omelette Recipe is loaded with bell pepper, onion, and cheese! For a vegetarian version, I omitted the ham and added mushrooms. It makes a delicious and easy meal any time of day! The thing about eggs that is simultaneously fabulous and frustrating is that they’re best served right away. (Of course there are exceptions to every rule, and the one that immediately comes to mind with eggs is hard-boiled! But you get the idea.)...

Meals in Minutes — Open-Face Omelet

July 29, 2010 by Faith 29 Comments

Some nights I crave breakfast for dinner and on these nights an omelet makes a delicious meal. It’s healthy, filling, and can be made in a matter of minutes. I like to make omelets later in the week or on the weekend since they are a great way to use up any leftovers that may have accumulated in the fridge during the week. If you don’t have zucchini you can sauté any veggies you have on hand. Open-Face Omelet (Yield: 1 serving) 1 1/2 tsp olive oil, divided 1 small (about 1/3 lb) zucchini, cleaned and thinly sliced 1 small clove garlic, minced 2 eggs, […]...

Greek-Inspired Omelet

May 23, 2010 by Faith 37 Comments

A couple weeks ago I bought a brick of Kefalotiri cheese to make Saganaki (recipe coming soon!) and I had some leftover cheese. Kefalotiri is a hard, dry Greek cheese made of sheep or goat’s milk. Inside it’s dappled with small, irregular holes, and it has a sharp aroma and a tangy, salty taste. To me, the texture and flavor of Kefalotiri is very similar to Pecorino Romano or Parmigiano-Reggiano, so either of those might work well as a substitute. Chives grow wild in Greece, so when one of Mike’s colleagues was sweet enough to give me a large bag of chives (thank you, Thom!) […]...

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