Best 2 Ole Omelet Recipes

**Ole Omelet: A Savory Spanish Dish with Endless Variations**

With its vibrant flavors and versatility, the Ole Omelet is a culinary journey that tantalizes the taste buds. Originating from the heart of Spain, this delectable dish boasts an irresistible combination of fluffy eggs, sautéed vegetables, and a generous filling of cheese. Whether you prefer the classic blend of onions, bell peppers, and mushrooms or crave something more adventurous like chorizo, potatoes, or spinach, the Ole Omelet offers endless possibilities to suit every palate. Its quick and easy preparation makes it a perfect choice for a protein-packed breakfast, a light lunch, or a satisfying dinner. Embark on a culinary adventure and discover the endless variations of the Ole Omelet, a Spanish delight that promises to leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

BIG OLE TEX-MEX BURRITO OMELET

Big Ole Tex-Mex Burrito Omelet image

Provided by Sunny Anderson

Categories main-dish

Time 1h17m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 pound tomatillos, husked, rinsed and quartered
1 medium Vidalia onion, quartered
1 jalapeno pepper, halved
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 small bunch fresh cilantro
1 link Mexican chorizo casing removed
1/2 teaspoon ground cumin
Pinch of cayenne pepper
Pinch of paprika
1 cup mixed canned beans (pinto, cannellini and/or black beans), drained and rinsed
Kosher salt and freshly
1 green bell pepper, chopped
8 large eggs, beaten
1 tablespoon milk
1 tablespoon unsalted butter
1/2 cup shredded pepper jack cheese
Mexican crema or sour cream, thinned with half-and-half, for garnish
1 plum tomato, seeded and chopped, for garnish

Steps:

Make the sauce: Preheat the oven to 400 degrees F. Toss the tomatillos, onion, jalapeno and olive oil on a baking sheet and season with salt and black pepper. Roast until browned, about 45 minutes. Puree in a blender with the cilantro, thinning with water as needed. Season with salt.
Meanwhile, prepare the omelet: Cook the chorizo in a large nonstick skillet over medium-high heat until crisp, breaking it up, 4 to 5 minutes. Transfer to a paper-towel-lined plate. Stir the cumin, cayenne and paprika into the drippings in the skillet. Add the beans and saute until soft, about 5 minutes. Season with salt and black pepper, then add the bell pepper and cook 1 to 2 more minutes. Transfer to a bowl.
Whisk the eggs and milk in another bowl. Wipe out the skillet, reduce the heat to medium and add 1/2 tablespoon butter. Pour half of the egg mixture into the skillet and cook until the center is no longer liquid, loosening the edges with a rubber spatula and tilting the skillet to let the uncooked egg run underneath. Shake the pan to loosen the omelet, then spoon half of the bean mixture, chorizo and cheese down the center. Fold in both sides to cover the filling, then flip the omelet so it is seam-side down and cook 1 more minute. Repeat with the remaining butter, egg mixture and fillings to make another omelet. Top with the tomatillo sauce and garnish with the crema and tomato.

OLE OMELET

Ole Omelet image

"My family loves omelets after church on Sundays," comments Karen Stephens of Noble, Illinois. "These cook quickly and satisfy big appetites in a hurry."

Provided by Taste of Home

Categories Breakfast Brunch

Time 10m

Yield 1-2 servings.

Number Of Ingredients 8

Ingredients

3 large eggs
1/8 teaspoon salt
Dash pepper
2 slices American cheese, halved
2 tablespoons salsa
2 tablespoons chopped green chiles, optional
2 tablespoons chopped mushrooms, optional
Additional salsa and sour cream, optional

Steps:

In a small bowl, beat eggs, salt and pepper. Coat a 10-in. skillet with cooking spray and place over medium heat. Add egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath. , When eggs are nearly set, place cheese, salsa and, if desired, chiles and mushrooms over half of eggs; fold in half. Cover and let stand until cheese is melted, 1-2 minutes. If desired, serve with additional salsa and sour cream.

Nutrition Facts : Calories 180 calories, Fat 12g fat (5g saturated fat), Cholesterol 332mg cholesterol, Sodium 565mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.

Tips:

Use fresh ingredients: The fresher your ingredients, the better your omelet will taste. This is especially important for the eggs, milk, and vegetables.
Don't overbeat the eggs: Overbeaten eggs will make your omelet tough. Just whisk them until they are well combined.
Cook the omelet over medium heat: This will help it cook evenly without burning.
Be patient: Don't rush the cooking process. Let the omelet cook slowly and evenly.
Don't overcrowd the pan: If you are making a large omelet, use a large pan. Otherwise, your omelet will be too thick and won't cook evenly.
Flip the omelet carefully: When it is time to flip the omelet, use a spatula to gently loosen the edges. Then, use a quick flick of the wrist to flip the omelet over.
Don't overcook the omelet: Once the omelet is cooked through, remove it from the pan immediately. Otherwise, it will continue to cook and become tough.

Conclusion:

Omelets are a versatile and delicious breakfast option. They can be made with a variety of ingredients, so there is sure to be an omelet that everyone will enjoy. With a little practice, you can make perfect omelets every time. So next time you are looking for a quick and easy breakfast, give an omelet a try!