Best 6 Menhaden Turkish Omelette Recipes

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In the realm of culinary experiences, few dishes captivate the senses quite like the Menhaden Turkish Omelette. This delectable creation marries the delicate flavors of the sea with the comforting warmth of eggs, resulting in a symphony of flavors that will tantalize your taste buds. Our curated collection of recipes explores diverse culinary interpretations of this classic dish, catering to a range of preferences and skill levels. Embark on a culinary journey as we delve into the art of crafting the perfect Menhaden Turkish Omelette, discovering variations that incorporate unique ingredients, cooking techniques, and cultural influences.

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MENHADEN (TURKISH OMELETTE)



Menhaden (Turkish Omelette) image

Make and share this Menhaden (Turkish Omelette) recipe from Food.com.

Provided by Galley Devil

Categories     Breakfast

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

9 eggs
200 g onions, sliced
1 bunch fresh parsley, chopped
300 g green peppers, diced
6 tomatoes, chopped
butter, to taste
salt, to taste

Steps:

  • In a medium bowl, whisk eggs well.
  • Add salt and whisk again.
  • In a frying pan, heat butter and saute the vegetables, except parsley, until almost done.
  • Add the eggs to the sauteed vegetables.
  • Add more salt if required.
  • Garnish with more parsley and serve hot.

Nutrition Facts : Calories 243.6, Fat 11.9, SaturatedFat 3.7, Cholesterol 475.9, Sodium 184.5, Carbohydrate 18.2, Fiber 5, Sugar 9.9, Protein 17.6

MENEMEN RECIPE - TURKISH SCRAMBLED EGGS WITH TOMATOES



Menemen Recipe - Turkish Scrambled Eggs With Tomatoes image

One pan eggs, Turkish style! Menemen is healthy & filling and works as a breakfast recipe or a dish that can be eaten at any other time of day.

Provided by Turkey's For Life

Categories     Breakfast

Time 30m

Number Of Ingredients 11

4 large free range eggs
1 large tomato (or 3-4 medium tomatoes finely chopped)
1 medium-sized onion (peeled & finely shopped)
2 green sivri biber (or 1 small green bell pepper deseeded & finely chopped)
1 handful parsley (freshly chopped)
2 teaspoons hot chilli flakes (optional)
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon thyme (or oregano)
salt & pepper (to season)
1 tablespoon sunflower oil (for frying)

Steps:

  • Add a small glug of sunflower oil to a frying pan and heat gently.
  • First of all, add your onions and sauté for a few minutes until they become translucent.
  • Now add your green pepper and stir for a few minutes until it starts to soften.
  • Now stir in your chopped tomato and add your herbs and spices and salt and pepper.
  • Simmer over a low heat until your tomato cooks down to form a thick tomato sauce.
  • Crack your eggs into the pan and stir them until they are scrambled into the mixture.
  • Remove from the heat and garnish with your parsley.
  • Serve alone or as part of a larger breakfast.

Nutrition Facts : ServingSize 1 g, Calories 124 kcal

PIZZA OMELETTE



Pizza Omelette image

Make and share this Pizza Omelette recipe from Food.com.

Provided by tasb395

Categories     Breakfast

Time 30m

Yield 1 serving(s)

Number Of Ingredients 5

3 eggs, beaten
3 -4 tablespoons pizza sauce, depending on how big your omelette is
2 ounces pepperoni, to cover 1/2 of your omelette
1/4 cup mushroom, sliced
1/4 cup mozzarella cheese

Steps:

  • In a small bowl beat your eggs. Heat a frying pan, spray with non-stick spray or coat the bottom with oil.
  • Pour eggs into the pan and cook until you are able to get a spatula under it and flip without breaking it.
  • When it is flipped over top with pizza sauce, I usually coat the whole top, then on 1/2 of the omelette layer pepperoni, mushrooms and green pepper, (you can saute the mushrooms and peppers if you like, even add olives too). Top with mozzarella and fold over. Cook until cheese is melted.
  • Can be served by it's self or with hashbrowns of even rice.

Nutrition Facts : Calories 585.4, Fat 45.4, SaturatedFat 16.8, Cholesterol 639.3, Sodium 1337, Carbohydrate 3.3, Fiber 0.4, Sugar 1.4, Protein 38.5

MEDITERRANEAN OMELET



Mediterranean Omelet image

This fluffy omelet gives us reason to rush to the breakfast table. For extra flair, add a chopped fresh herb such as basil, oregano or tarragon. -Milynne Charlton, Scarborough, Ontario

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 10m

Yield 2 servings.

Number Of Ingredients 8

4 large eggs
1/4 cup water
1/8 teaspoon salt
Dash pepper
1 tablespoon butter
1/4 cup crumbled feta or goat cheese
1/4 cup chopped tomato
1 green onion, chopped

Steps:

  • In a small bowl, whisk eggs, water, salt and pepper until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath., When eggs are thickened and no liquid egg remains, add cheese, tomato and green onion to 1 side. Fold omelet in half and cut into 2 portions; slide onto plates.

Nutrition Facts : Calories 236 calories, Fat 18g fat (8g saturated fat), Cholesterol 395mg cholesterol, Sodium 472mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 15g protein.

TURKEY FILLED OMELETTE



Turkey Filled Omelette image

Classic folded omelette using left-over roasted turkey and savory seasoning.

Provided by chefblackhat

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 20m

Yield 1

Number Of Ingredients 13

1 tablespoon olive oil
2 teaspoons unsalted butter
1 tablespoon chopped fresh shiitake mushroom
1 shallot, finely chopped
¼ teaspoon salt
1 fresh sage leaf, minced
¼ teaspoon crushed red pepper flakes
¼ cup shredded cooked turkey
1 teaspoon dry vermouth
2 eggs, chilled
1 pinch ground white pepper
2 teaspoons olive oil
1 tablespoon creme fraiche

Steps:

  • Heat 1 tablespoon of olive oil and butter in a skillet over medium-low heat, and stir in the shiitake mushroom, shallot, salt, red pepper flakes, and sage. Cook and stir until the shallot is translucent, about 5 minutes. Mix in the turkey and vermouth, and stir for a minute or two just to heat; remove from heat.
  • Beat the eggs with a fork in a bowl until well blended, and season with a pinch of salt and white pepper. Heat 2 teaspoons of olive oil in an omelette pan over medium heat until hot, and pour the beaten eggs into the pan. Use a spatula to gently stir the eggs just until they begin to set, 1 to 2 minutes; shake the pan to cover the bottom completely with egg. Smooth out the top of the partially set eggs with the spatula, cook just until the bottom is firm and the top is still slightly soft, and turn off the heat.
  • Spoon turkey filling into the center of the omelette, filling about the middle third of the omelette; dot with small dollops of creme fraiche. Do not overfill omelet. With spatula, fold the upper third of the egg over the filling, and gently tip the skillet and shake the omelette towards the edge of the skillet. With spatula, fold the omelet over one more time, forming a loose cigar shape, and gently tip the omelet onto a serving plate.

Nutrition Facts : Calories 577.9 calories, Carbohydrate 12.1 g, Cholesterol 439.2 mg, Fat 48.1 g, Fiber 0.9 g, Protein 25.1 g, SaturatedFat 15.3 g, Sodium 761.3 mg, Sugar 3.5 g

HERBED CHICKEN OMELET



Herbed Chicken Omelet image

Tender chunks of leftover chicken provide a nice change of pace from the usual ham in the omelet Sonja Blow makes in Groveland, California. "Served with toast and tomato slices, it's a special breakfast for two," she notes.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 10m

Yield 2 servings.

Number Of Ingredients 9

4 eggs
1 green onion, sliced
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon dried tarragon
1/4 teaspoon pepper
1 tablespoon butter
1/2 cup cubed cooked chicken
1/2 teaspoon celery seed

Steps:

  • In a small bowl, beat the eggs, onion, parsley, salt, tarragon and pepper. , In a small skillet over medium heat, melt the butter; add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with chicken and celery seed. When the eggs are set, remove from the heat; fold omelet in half.

Nutrition Facts : Calories 273 calories, Fat 18g fat (7g saturated fat), Cholesterol 471mg cholesterol, Sodium 513mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 23g protein.

Tips:

  • To ensure the menhaden is thoroughly cleaned, remove the head, tail, and entrails before cooking. Additionally, use a sharp knife to make a deep incision along the belly and remove the backbone and any remaining bones.
  • For a crispy omelet, heat the pan over medium-high heat and add a drizzle of olive oil. Allow the oil to shimmer before pouring in the egg mixture.
  • To achieve even cooking, gently shake the pan back and forth while the eggs are cooking. This will prevent the eggs from sticking to the pan and ensure they cook evenly throughout.
  • Do not overcook the omelet, as this will result in a dry and rubbery texture. Cook the omelet until the eggs are just set and still slightly runny in the center.
  • Feel free to customize your omelet with your favorite fillings. Popular options include diced tomatoes, crumbled feta cheese, chopped bell peppers, or sautéed mushrooms.

Conclusion:

The menhaden Turkish omelet is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to incorporate this nutritious fish into your diet and can be easily customized to your liking. With its simple ingredients and quick cooking time, this omelet is sure to become a favorite in your kitchen. So next time you're looking for a quick and easy meal, give this menhaden Turkish omelet a try!

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