Menus for Thursday: Breakfast, Lunch and Dinner we have many omelets to showcase today just for you
- Katherine Victoria Vananderland
- Aug 24, 2021
- 12 min read
This roly-poly omelet is a new way to do eggs for brunch. Want different veggies? You can substitute 2 cups of any type you like. When I'm cooking for gluten-free friends, I leave out the flour and the spiral rolls up a-OK. —Debbie Morris, Hamilton, Ohio
Ingredients
4 ounces cream cheese, softened
3/4 cup 2% milk
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
2 tablespoons all-purpose flour
12 large eggs
2 teaspoons olive oil
1 large green pepper, chopped
1 cup sliced fresh mushrooms
1 small onion, chopped
1-1/4 teaspoons Italian seasoning, divided
1-1/2 cups shredded part-skim mozzarella cheese
1 plum tomato, seeded and chopped
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Directions
Preheat oven to 375°. Line bottom and sides of a greased 15x10x1-in. pan with parchment; grease paper.
Beat cream cheese until soft; gradually beat in milk. Beat in 1/4 cup Parmesan cheese and flour. In a large bowl, beat eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan. Bake until set, 20-25 minutes.
Meanwhile, in a large skillet, heat oil over medium-high heat; saute pepper, mushrooms and onion until crisp-tender, 3-4 minutes. Stir in 1 teaspoon Italian seasoning. Keep warm.
Remove omelet from oven; top immediately with mozzarella, tomato and pepper mixture. Starting with a short side, roll up omelet jelly-roll style, lifting with the parchment and removing it as you roll. Transfer to a platter. Sprinkle with the remaining Parmesan cheese and Italian seasoning.
Nutrition Facts 1 slice: 275 calories, 19g fat (9g saturated fat), 312mg cholesterol, 372mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 18g protein.
The subtle blend of fine herbs doesn’t overtake other flavors in these omelets—it enhances them. Garnish with extra herbs or shredded Asiago cheese for a special breakfast, lunch or dinner.—Lee Lockwood, Maybrook, New York
Ingredients
1 pound sliced baby portobello mushrooms
2 tablespoons butter
1/4 cup white wine
1 teaspoon each minced fresh parsley, tarragon and chives
ASIAGO SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup 2% milk
1/4 cup shredded Asiago cheese
1/4 teaspoon salt
OMELETS:
4 teaspoons butter, divided
8 eggs
1/2 cup water
Additional minced fresh herbs, optional
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Directions
In a large skillet, saute mushrooms in butter until tender. Add wine, stirring to loosen browned bits from pan. Stir in the herbs, salt and pepper. Remove from the heat; set aside.
In a small saucepan, melt butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese and salt. Keep warm.
In a small nonstick skillet, melt 1 teaspoon butter over medium-high heat. Whisk eggs and water until blended. Add 2/3 cup egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon 1/2 cup mushroom mixture on one side; fold other side over filling. Slide omelet onto a plate; top with 1/4 cup sauce. Sprinkle with additional herbs if desired. Repeat.
Nutrition Facts 1 each: 388 calories, 29g fat (15g saturated fat), 474mg cholesterol, 522mg sodium, 12g carbohydrate (6g sugars, 2g fiber), 20g protein.
Tomato and Green Pepper Omelet
Fresh green pepper, onion and tomato give this savory omelet garden-fresh flavors. You can easily vary it based on the fresh ingredients you have on hand. —Agnes Ward, Stratford, Ontario
Ingredients
1/3 cup chopped green pepper
2 tablespoons chopped onion
2 teaspoons olive oil
1 tablespoon butter
3 eggs
3 tablespoons water
Italian Seasoning with Garlic Minced
1/3 cup chopped tomato
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Directions
In a small nonstick skillet, saute green pepper and onion in oil until tender. Remove from skillet and set aside.
In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon green pepper mixture and tomato on one side; fold other side over filling. Slide omelet onto a plate.
Nutrition Facts 1 omelet: 424 calories, 35g fat (13g saturated fat), 665mg cholesterol, 591mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 20g protein.
Here’s a hearty, home-style omelet for two that’s ready in a jiffy and will keep you satisfied all morning long. —Diana Howard, Ava, Illinois
Ingredients
1/4 cup chopped green onions
1/4 cup sliced fresh mushrooms
1/4 cup chopped green pepper
2 tablespoons butter, divided
5 eggs
Garlic Minced, Italian Seasoning
1/4 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese
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Directions
In a large nonstick skillet, saute the onions, mushrooms and green pepper in 1 tablespoon butter until tender. Remove and keep warm.
In the same skillet, melt remaining butter over medium-high heat.
Whisk the eggs, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture on one side and sprinkle with cheeses; fold other side over filling. Cut in half.
Nutrition Facts 1 piece: 392 calories, 32g fat (17g saturated fat), 586mg cholesterol, 1009mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 23g protein.
This sweet and savory omelet is a cinch to whip up! —Agnes Ward, Stratford, Ontario
Ingredients
1/2 cup thinly sliced peeled tart apple
2 teaspoons sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, divided
3 large eggs
3 tablespoons water
1/8 teaspoon salt
1/8 teaspoon pepper
Sweetened whipped cream
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Directions
In a small nonstick skillet, saute the apple, sugar and cinnamon in 1 tablespoon butter. Remove from skillet and set aside.
In the same skillet, melt remaining butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon apple mixture on one side; fold other side over filling. Slide omelet onto a plate. Serve with whipped cream.
Nutrition Facts 1 omelet: 476 calories, 38g fat (19g saturated fat), 695mg cholesterol, 667mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 19g protein.
Here's a great way to use up a leftover potato and bacon. This hearty, yummy omelet will quickly become a favorite! —Taste of Home Test Kitchen
Ingredients
2 bacon strips, chopped
2 tablespoons chopped onion
1/2 cup cubed cooked potato
1 tablespoon butter
3 eggs
3 tablespoons water
Minced Garlic and Italian Seasoning
1/4 cup shredded sharp cheddar cheese
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Directions
In a small nonstick skillet, cook bacon and onion over medium heat until bacon is crisp. Add potato; heat through. Drain. Remove from skillet and set aside. Remove to paper towels to drain.
In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon bacon mixture and potato on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate.
Nutrition Facts 1 omelet: 560 calories, 40g fat (20g saturated fat), 709mg cholesterol, 1052mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 31g protein.
Savory and special, this tasty omelet with classic pizza flavors will be a hit with all who taste it. —Agnes Ward, Stratford, Ontario
Ingredients
3/4 cup sliced fresh mushrooms
2 tablespoons chopped onion
2 teaspoons olive oil
1 tablespoon butter
3 eggs
3 tablespoons water
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded part-skim mozzarella cheese
1/4 cup marinara sauce or spaghetti sauce, warmed
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Directions
In a small nonstick skillet, saute mushrooms and onion in oil until tender. Remove from skillet and set aside.
In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon mushroom mixture on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate. Serve with marinara sauce.
Nutrition Facts 1 omelet: 523 calories, 40g fat (16g saturated fat), 681mg cholesterol, 830mg sodium, 14g carbohydrate (9g sugars, 2g fiber), 29g protein.
A wonderful citrusy marinade makes this chicken tangy and tasty. A few hours before dinner, simply marinate the chicken for a fuss-free meal later on.—Lisa Dougherty, Vacaville, California
Ingredients
8 boneless skinless chicken breast halves (4 ounces each)
1/2 cup lime juice
1/3 cup olive oil
4 green onions, chopped
4 garlic cloves, minced
3 tablespoons chopped fresh dill, divided
1/4 teaspoon pepper
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Directions
Pound with a meat mallet to 1/4-in. thickness. In a shallow dish, combine the lime juice, oil, onions, garlic, 2 tablespoons dill and pepper; add chicken. Turn to coat; refrigerate, covered, 2-4 hours.
Drain and discard marinade. Grill chicken, uncovered, over medium-hot heat for 6-7 minutes on each side, or until a thermometer reaches 165 °. Sprinkle with remaining 1 tablespoon dill.
Nutrition Facts 1 chicken breast half: 127 calories, 3g fat (1g saturated fat), 63mg cholesterol, 56mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.
Ingredients
My husband and I love bruschetta, especially in the summertime with fresh tomatoes and herbs from our garden. —Kristy Still, Broken Arrow, Oklahoma
Ingredients
3 medium tomatoes, chopped
3 tablespoons minced fresh basil
3 tablespoons chopped fresh parsley
2 tablespoons olive oil
1 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano
1 garlic clove, minced
3/4 teaspoon salt, divided
1 beef flat iron or fillet migone (1 pound), cut into four portions
Grated Parmesan cheese, optional
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Directions
Combine first six ingredients; stir in 1/4 teaspoon salt.
Sprinkle beef with pepper and remaining salt. Grill, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 4-6 minutes per side. Top with tomato mixture. If desired, sprinkle with cheese.
Nutrition Facts 1 steak with 1/2 cup tomato mixture: 280 calories, 19g fat (6g saturated fat), 73mg cholesterol, 519mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable.
Give halibut a new, summery spin. The salsa may seem sophisticated, but it’s really a cinch to prepare. —Donna Goutermont, Juneau, Alaska
Ingredients
2 cups fresh blueberries, divided
1 small red onion, chopped
1/4 cup minced fresh cilantro
2 tablespoons orange juice
1 tablespoon balsamic vinegar
1 teaspoon plus 2 tablespoons olive oil, divided
6 halibut fillets (5 ounces each)
Snap Pea Pods - Find them in the fresh produce area
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Directions
In a small bowl, coarsely mash 1 cup blueberries. Stir in the onion, cilantro, jalapeno, orange juice, vinegar, 1 teaspoon oil, 1/8 teaspoon salt, pepper and remaining blueberries. Cover and chill until serving.
Meanwhile, drizzle fillets with remaining oil; sprinkle with remaining salt. Grill halibut, covered, over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.
Editor's Note Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Nutrition Facts 1 fillet with 1/3 cup salsa: 239 calories, 9g fat (1g saturated fat), 45mg cholesterol, 521mg sodium, 9g carbohydrate (6g sugars, 1g fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 1 fat, 1/2 starch.
These chops are so simple to prepare yet taste really special. Honey, lemon and garlic form a classic combination that fits perfectly with grilled pork. I like that I can marinate the chops the night before or even in the morning. Then in the evening, just start up the grill and dinner’s ready in no time.—Helen Carpenter, Albuquerque, New Mexico
Ingredients
1/4 cup lemon juice
1/4 cup honey
2 tablespoons soy sauce
2 garlic cloves, minced
4 boneless pork loin chops (6 ounces each and 1-1/4 to 1-1/2 inches thick)
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Directions
In a bowl or shallow dish, combine the lemon juice, honey, soy sauce and garlic. Add the pork chops and turn to coat. Cover and refrigerate for 4 to 8 hours. Drain pork, discarding marinade.
Grill, covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
Nutrition Facts 1 pork chop: 271 calories, 10g fat (4g saturated fat), 82mg cholesterol, 324mg sodium, 11g carbohydrate (11g sugars, 0 fiber), 33g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.
A fruity dressing zip drapes this zippy salad from Jackie Pressinger of Stuart, Florida. Served on a bed of greens, the scrumptious combination of grilled seafood, veggies and macadamia nuts is the perfect way to celebrate a special summer occasion
Ingredients
2 tablespoons diced peeled mango
1 tablespoon diced fresh pineapple
1-1/2 teaspoons mango chutney
1-1/2 teaspoons olive oil
1 teaspoon rice vinegar
3/4 teaspoon lime juice
Minced garlic 1 clove
3 cups torn Bibb or Boston lettuce
1 cup chopped peeled cucumber
1/2 medium ripe avocado, peeled and sliced
2 tablespoons coarsely chopped macadamia nuts, toasted
1 tablespoon finely chopped red onion
1 tablespoon minced fresh cilantro
2 tablespoons olive oil
6 uncooked large shrimp, peeled and deveined
6 sea scallops, halved
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Directions
Place the first 8 ingredients in a blender. Cover and process until blended; set aside. Divide the lettuce, cucumber, avocado, nuts, onion and cilantro between 2 serving plates.
In a small bowl, combine oil and jerk seasoning. Thread shrimp and scallops onto 2 metal or soaked wooden skewers; brush with oil mixture.
Grill skewers, covered, over medium heat until shrimp turn pink and scallops are firm and opaque, 2-3 minutes on each side. Place on salads; drizzle with dressing.
Nutrition Facts 1 salad: 413 calories, 32g fat (4g saturated fat), 96mg cholesterol, 523mg sodium, 16g carbohydrate (6g sugars, 5g fiber), 19g protein.
Apples and chicken may seem like an unusual combination, but they make a wonderful meal when grilled to perfection. The thyme chicken marinade gives a boost of flavor and tenderizes the meat nicely. —Peter Halferty of Corpus Christi, Texas
Ingredients
1/2 cup apple juice
1/2 cup lemon juice
2 tablespoons cider vinegar
2 tablespoons olive oil
4 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme
4 boneless skinless chicken breast halves (6 ounces each)
2 medium tart apples, peeled and quartered
1 tablespoon honey
SAUCE:
2 teaspoons cornstarch
3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3/4 cup apple juice
Sides: Fresh Green Beans and Grilled Pears
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Directions
For marinade, in a bowl, mix first five ingredients. In another bowl, combine chicken and 3/4 cup marinade; refrigerate, covered, at least 2 hours. Reserve remaining marinade; cover and refrigerate.
Toss apples in reserved marinade; remove apples with a slotted spoon. Stir honey into remaining apple marinade. Place apples on an oiled grill rack over medium heat; grill, uncovered, until tender, 4-6 minutes, turning and brushing frequently with honey mixture.
Drain chicken, discarding chicken marinade. Sprinkle chicken with salt. Grill, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side; brush frequently with remaining honey mixture during the last 4 minutes.
In a saucepan, mix sauce ingredients until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in apples. Serve with chicken.
Nutrition Facts 1 serving: 310 calories, 9g fat (1g saturated fat), 94mg cholesterol, 380mg sodium, 23g carbohydrate (17g sugars, 2g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fruit.
Berry Smoothie Bowl
We turned one of our favorite smoothies into a smoothie bowl and topped it with even more fresh fruit and a few toasted almonds for a little crunch. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
1 cup fat-free milk
1 cup frozen unsweetened strawberries
1/2 cup frozen unsweetened raspberries
3 tablespoons sugar
1 cup ice cubes
Optional: Sliced fresh strawberries, fresh raspberries, chia seeds, fresh pumpkin seeds, unsweetened shredded coconut and sliced almonds
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Directions
Place the milk, berries and sugar in a blender; cover and process until smooth. Add ice cubes; cover and process until smooth. Divide mixture between 2 serving bowls. Add optional toppings as desired.
Nutrition Facts 1-1/2 cups: 155 calories, 0 fat (0 saturated fat), 2mg cholesterol, 54mg sodium, 35g carbohydrate (30g sugars, 2g fiber), 5g protein.
The first time I substituted zucchini noodles for regular pasta, it was because I was trying to reduce carbohydrates and calories. Now I make them because we love the flavor and texture they bring to dishes. This dish is just as delicious if you substitute shrimp for the chicken. —Suzanne Banfield, Basking Ridge, New Jersey
Ingredients
2 teaspoons grated lemon zest
2 tablespoons lemon juice
4 garlic cloves, minced
4 boneless skinless chicken breast halves (6 ounces each)
ZUCCHINI MIXTURE:
4 large zucchini (about 2-1/2 pounds)
1/4 cup chopped oil-packed sun-dried tomatoes
1 teaspoon olive oil
2 garlic cloves, minced
1/4 teaspoon salt
1/4 cup prepared pesto
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
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Directions
In a large bowl, mix the first five ingredients. Add chicken; turn to coat. Let stand 15 minutes.
Meanwhile, for noodles, trim ends of zucchini. Using a cheese slicer or vegetable peeler, cut zucchini lengthwise into long thin slices. Cut zucchini on all sides, as if peeling a carrot, until the seeds become visible. Discard seeded portion or save for another use.
Grill chicken, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer inserted in chicken reads 165°. Remove from grill; keep warm.
In a large nonstick skillet, heat tomatoes and olive oil over medium-high heat. Add garlic, salt, pepper flakes and pepper; cook and stir 30 seconds. Add zucchini; cook and stir 2-3 minutes or until crisp-tender. Remove from heat. Stir in pesto.
Cut chicken into slices. Serve with zucchini noodles. Top with mozzarella.
Nutrition Facts 1 chicken breast half with 1-1/2 cup zucchini noodles: 397 calories, 18g fat (6g saturated fat), 116mg cholesterol, 636mg sodium, 14g carbohydrate (7g sugars, 3g fiber), 44g protein. Diabetic Exchanges: 6 lean meat, 1-1/2 fat, 1 vegetable.
I created this recipe for my family because they love grilled shrimp. I love it because it's quick, delicious and good for us. —Lisa Speer, Palm Beach, Florida
Ingredients
1/3 cup lemon juice
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon grated lemon zest
1 pound uncooked jumbo shrimp, peeled and deveined
2/3 cup fresh arugula
2 green onions, sliced
1/4 cup plain yogurt
2 teaspoons 2% milk
1 teaspoon cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt, divided
12 cherry tomatoes
1/4 teaspoon pepper
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Directions
In a large bowl, whisk lemon juice, oil, garlic and lemon zest until blended. Add shrimp; toss to coat. Let stand 10 minutes.
Place arugula, green onions, yogurt, milk, vinegar, mustard, sugar and 1/4 teaspoon salt in a food processor; process until smooth.
On 4 metal or soaked wooden skewers, alternately thread shrimp and tomatoes. Sprinkle with pepper and remaining salt.
Grill, covered, over medium-high heat or broil 3-4 in. from heat 2-3 minutes on each side or until shrimp are no longer pink. Serve with sauce.
Nutrition Facts 1 kabob with 2 tablespoons sauce: 147 calories, 5g fat (1g saturated fat), 140mg cholesterol, 475mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.
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