Best 7 Skinny Provençal Omelet Recipes

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Embark on a culinary journey to the vibrant region of Provence, France, with our tantalizing Provencal omelet recipe. This delectable dish, also known as Omelette Provençale, is a symphony of flavors and textures that will transport your taste buds to the sun-drenched fields of Provence. With fresh, seasonal vegetables, aromatic herbs, and creamy cheese, this omelet is a feast for the senses.

Our collection of Provencal omelet recipes offers a variety of options to suit every palate. From the classic recipe with tomatoes, zucchini, and bell peppers to innovative variations featuring asparagus, goat cheese, and even seafood, there's an omelet here to satisfy every craving. Each recipe is carefully crafted with step-by-step instructions and complemented by stunning photos that will guide you through the cooking process and inspire your culinary creativity.

Whether you're a seasoned chef or just starting your kitchen adventures, our Provencal omelet recipes are designed to make the cooking experience enjoyable and rewarding. So, gather your ingredients, heat up your skillet, and let's embark on a culinary journey to the heart of Provence, one bite at a time!

Let's cook with our recipes!

SKINNY PROVENçAL OMELET



Skinny Provençal Omelet image

79% less sat fat • 97% less cholesterol than the original recipe. Flavor abounds in these healthy omelets filled with mushrooms, green onions, and tomato. Egg substitute and part-skim mozzarella keeps the fat and calories in check.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 15m

Yield 2

Number Of Ingredients 13

Nonstick cooking spray
2 cups sliced fresh mushrooms
3 tablespoons sliced green onion
1 clove garlic, minced
1 cup refrigerated or frozen egg product, thawed
1/4 teaspoon herbes de Provence or dried thyme or basil, crushed
1/8 teaspoon salt
Dash ground black pepper
1 teaspoon olive oil
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1 tablespoon finely shredded Asiago or Parmesan cheese
1 medium plum tomato, chopped
Snipped fresh parsley (optional)

Steps:

  • Lightly coat an unheated 6- to 7-inch skillet with flared sides with nonstick cooking spray. Preheat skillet over medium heat. Add mushrooms, green onion, and garlic to skillet; cook until tender; stirring frequently. Remove mushroom mixture from skillet using a slotted spoon; set aside. If necessary, pour liquid out of skillet; carefully wipe out skillet.
  • In a medium bowl, combine egg product, herbes de Provence, salt, and pepper. Beat with a whisk or rotary beater until combined. Add 1/2 teaspoon of the oil to clean skillet. Preheat skillet over medium heat.
  • Pour half of the egg mixture into prepared skillet. Cook, without stirring, about 1 minute or until egg mixture begins to set. Run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath.
  • Continue cooking and lifting edges until egg mixture is set but is still glossy and moist. Sprinkle with half of the mozzarella cheese. Top with half of the mushroom mixture. Continue cooking until cheese just begins to melt. Using the spatula, lift and fold an edge of the omelet partially over filling. Transfer omelet to a warm plate. Prepare another omelet with remaining oil, egg mixture, mozzarella, and mushroom mixture. Top omelets with Asiago or Parmesan cheese, tomato, and, if desired, parsley.

Nutrition Facts : Calories 170, Carbohydrate 8 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 20 g, SaturatedFat 3 g, ServingSize 1 omelet, Sodium 510 mg, Sugar 4 g, TransFat 0 g

PERFECT OMELET



Perfect Omelet image

Provided by Alton Brown

Time 15m

Number Of Ingredients 0

Steps:

  • Beat the eggs: Soak 3 large eggs for 5 minutes in hot-not scalding-tap water. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be. Crack the eggs into a small bowl or large bowl-shaped coffee mug. Season with a pinch of fine salt. Beat the eggs gently with a fork.
  • TIP: I prefer a fork to a whisk for omelets because I don't want to work air into the eggs: Air bubbles are insulators and can slow down cooking if you're not careful.
  • Heat the pan: Heat a 10-inch nonstick saute pan over medium to high heat for 2 to 3 minutes. Add 1 teaspoon room-temperature unsalted butter. Once melted, spread the butter around the pan with a basting brush to ensure coverage.
  • TIP: Heat your pan empty for a few minutes before adding the butter: Even a nonstick surface is pocked with microscopic pores that eggs can fill and grab hold of. Heat expands the metal, squeezing these openings shut.
  • Add the eggs: Pour the eggs into the center of the pan and stir vigorously with a silicone spatula for 5 seconds. (Actually, it's not so much a matter of stirring with the spatula as holding the spatula relatively still and moving the pan around to stir the eggs.)
  • Let them cook: As soon as curds begin to form (that's the stuff that looks like scrambled eggs), lift the pan and tilt it around until the excess liquid pours off the top of the curds and into the pan. Then use the spatula to shape the edge and make sure the omelet isn't sticking. Move the spatula around the edge of the egg mixture to help shape it into a round and loosen the edge. Then walk away. That's right-let that omelet sit unaccosted for 10 long seconds so it can develop a proper outer crust. Don't worry: Your patience will be rewarded.
  • Finish the omelet: Time for the "jiggle" step: Simply shake the pan gently to make sure the omelet is indeed free of the pan. Lift up the far edge of the pan and snap it back toward you. Then use the spatula to fold over the one-third facing you.
  • Change your grip on the pan handle from an overhand to an underhand and move to the plate, which you might want to lube with just a brief brushing of butter to make sure things don't bind up in transit. Slide the one-third farthest from you onto the plate and then ease the fold over. Imagine that you're making a tri-fold wallet out of eggs-because that's exactly what you're doing. And just ease the pan over. There, that wasn't so hard.

BASIC OMELETTE RECIPE



Basic omelette recipe image

Master the omelette with our simple recipe then add the filling of your choice - grated cheese, ham, fresh herbs, mushrooms and smoked salmon are favourites.

Provided by Miriam Nice

Categories     Breakfast, Brunch, Lunch, Supper

Time 10m

Number Of Ingredients 3

3 eggs, beaten
1 tsp sunflower oil
1 tsp butter

Steps:

  • Season the beaten eggs well with salt and pepper. Heat the oil and butter in a non-stick frying pan over a medium-low heat until the butter has melted and is foaming.
  • Pour the eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.
  • Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.
  • At this point you can fill the omelette with whatever you like - some grated cheese, sliced ham, fresh herbs, sautéed mushrooms or smoked salmon all work well. Scatter the filling over the top of the omelette and fold gently in half with the spatula. Slide onto a plate to serve.

Nutrition Facts : Calories 277 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Protein 20 grams protein, Sodium 0.8 milligram of sodium

TORTILLA ESPANOLA (SPANISH OMELET)



Tortilla Espanola (Spanish Omelet) image

Provided by Food Network

Time 45m

Yield 8 servings

Number Of Ingredients 5

Extra-virgin olive oil
5 Idaho potatoes, peeled, thinly sliced on a mandolin, and cut in half moons
1 yellow onion, finely diced
7 eggs (use 9 eggs if the potatoes are large)
Kosher salt

Steps:

  • Heat some oil, enough to cover the potatoes, in a large saute pan over medium-low heat. Add the potatoes and cook, covered, until the potatoes are soft but not crispy, about 10 minutes.
  • While the potatoes are cooking, heat 1/4 cup olive oil in a second saute pan over medium heat. Add the onions and cook until soft and translucent, without any color, 5 to 7 minutes.
  • Once the potatoes and onions are soft, strain into a large bowl and drain off as much oil as possible. Set the oil aside for use in another dish.
  • In another large bowl, crack the eggs and whisk well. Stir in the potato and onion mixture and season with salt.
  • Heat 2 tablespoons olive oil in a nonstick fry pan over medium heat. When the oil is hot, add the potato and egg mixture, reduce the heat to medium-low, and cook until the eggs are set and the bottom is golden (use a spatula to peak underneath), 7 to 10 minutes.
  • Place a plate over the top of the fry pan large enough to cover the surface and carefully flip over the tortilla. Return the pan to the heat, add a little more oil if necessary, slide the tortilla back into the pan with the golden side facing up, and cook until the opposite side becomes golden, about 5 minutes. Flip back onto the plate, slice, and serve.

OMELET PROVENCAL



Omelet Provencal image

Create the perfect omelet with the savory French flavors of Provence: tomatoes, garlic, olives and herbs. Make one omelet for two, or two omelets for four. Either way, this easy main dish becomes the highlight of a quick, nutritious meal. Just prepare a crisp salad, slice some crusty baguette bread - and your Provencal dinner is ready to serve!

Provided by cannedfood

Categories     Breakfast

Time 20m

Yield 2 Omelets, 2 serving(s)

Number Of Ingredients 9

1 tablespoon water
3 large eggs (If you need to restrict cholesterol, use 3/4 cup egg substitute, or use some egg whites in place of )
1 pinch fresh ground black pepper
2 teaspoons olive oil
1/2 cup diced canned tomatoes with onion and garlic, drained
1/4 cup shredded muenster cheese
2 tablespoons canned sliced black olives
2 tablespoons chopped fresh parsley
1 teaspoon herbs de provence parsley sprig, for garnish

Steps:

  • Combine eggs, water and pepper in a small bowl; whisk gently to blend the whites and yolks, but not to make them frothy. Melt the olive oil in a 10-inch, non-stick skillet over medium-high heat, tilting to coat the bottom and sides. Once the oil is hot, pour the eggs inches.
  • As the eggs start to set, lift the edges so the uncooked egg mixture flows underneath. Cook until the eggs are set and no visible liquid egg remains, about 1 1/2 to 2 minutes.
  • Top half the omelet with tomatoes, cheese and olives; sprinkle with parsley and herbs de Provence. Flip the unfilled half of the omelet over the top. Heat until lightly browned on the bottom, then slide onto a plate to serve. Garnish with parsley sprigs.

PROVENCAL OMELET



Provencal Omelet image

Make and share this Provencal Omelet recipe from Food.com.

Provided by internetnut

Categories     Breakfast

Time 15m

Yield 1-2 serving(s)

Number Of Ingredients 13

nonstick cooking spray
2 cups sliced fresh mushrooms
3 tablespoons sliced green onions
1 garlic clove, minced
1 cup frozen fat-free liquid egg product, thawed or 4 eggs
1/4 teaspoon dried thyme or 1/4 teaspoon basil, crushed
1/8 teaspoon salt
1 dash ground black pepper
1 teaspoon olive oil
1/4 cup shredded part-skim mozzarella cheese (1 ounce)
1 tablespoon finely shredded asiago cheese or 1 tablespoon parmesan cheese
1 medium plum tomato, chopped
snipped fresh parsley (optional)

Steps:

  • Lightly coat an unheated 6- to 7-inch nonstick skillet with flared sides with nonstick cooking spray. Preheat skillet over medium heat. Add mushrooms, green onion, and garlic to skillet; cook until tender; stirring frequently. Remove mushroom mixture from skillet using a slotted spoon; set aside. If necessary, pour liquid out of skillet; carefully wipe out skillet.
  • In a medium bowl, combine egg product or eggs, herbes de Provence, salt, and pepper. Beat with a whisk or rotary beater until combined. Add 1/2 teaspoon of the oil to clean skillet. Preheat skillet over medium heat.
  • Pour half of the egg mixture into prepared skillet. Cook, without stirring, about 1 minute or until egg mixture begins to set. Run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath.
  • Continue cooking and lifting edges until egg mixture is set but is still glossy and moist. Sprinkle with half of the mozzarella cheese. Top with half of the mushroom mixture. Continue cooking until cheese just begins to melt. Using the spatula, lift and fold an edge of the omelet partially over filling. Transfer omelet to a warm plate. Prepare another omelet with remaining oil, egg mixture, mozzarella, and mushroom mixture. Top omelets with Asiago or Parmesan cheese, tomato, and, if desired, parsley.
  • Tips:.
  • Spray the cold skillet with cooking spray instead of cooking the vegetables with oil or butter.

Nutrition Facts : Calories 236.2, Fat 14.2, SaturatedFat 6.5, Cholesterol 36.3, Sodium 655.3, Carbohydrate 11, Fiber 2.7, Sugar 5, Protein 19.2

PROVENçAL OMELETTE CAKE



Provençal omelette cake image

Vegetarian mains don't get better than this. Perfect for garden parties, packed lunches, or a mid week meal. This versatile dish will please all palates

Provided by Mary Cadogan

Categories     Buffet, Lunch, Main course, Supper

Time 1h25m

Number Of Ingredients 12

10 eggs
1 tbsp olive oil , plus extra for frying and drizzling
2 courgettes , finely chopped
3 spring onions , thinly sliced
4 roasted red peppers from a jar, drained and finely chopped
1 garlic clove , crushed
1 red chilli , deseeded and finely chopped
300g soft cheese , such as light Philadelphia
5-6 tbsp milk
4 tbsp snipped chive
2 tbsp chopped fresh basil
rocket leaves and shaved Parmesan (or vegetarian alternative), to serve

Steps:

  • Break the eggs into two bowls, five in each. Whisk lightly and season with salt and pepper. Heat the oil in a pan, add the courgettes and spring onions, then fry gently for about 10 mins until softened. Cool, then stir into one bowl of eggs with a little salt and pepper. Add the roasted peppers to the other bowl of eggs with the garlic, chilli, salt and pepper.
  • Heat a little oil in a 20-23cm frying pan, preferably non-stick. Pour the eggs with courgette into a measuring jug, then pourabout one-third of the mixture into the pan, swirling it to cover the base of the pan. Cook until the egg is set and lightly browned underneath, then cover the pan with a plate and invert the omelette onto it. Slide it back into the pan to cook the other side. Repeat with the remaining mix to make two more omelettes, adding a little oil to the pan each time. Stack the omelettes onto a plate. Make three omelettes in the same way with the red pepper mixture, then stack them on a separate plate.
  • Now make the filling. Beat the cheese to soften it, then beat in the milk to make a spreadable consistency. Stir in the herbs, salt and pepper. Line a deep, 20-23cm round cake tin with cling film (use a tin the same size as the frying pan). Select the best red pepper omelette and place in the tin, prettiest side down. Spread with a thin layer of cheese filling, then cover with a courgette omelette. Repeat, alternating the layers, until all the omelettes and filling are in the tin, finishing with an omelette. Flip the cling film over the omelette, then chill for up to 24 hrs.
  • To serve, invert the omelette cake onto a serving plate and peel off the cling film. Pile rocket on the top and scatter over the cheese, a drizzle of olive oil and a little freshly ground black pepper. Serve cut into wedges.

Nutrition Facts : Calories 231 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 1.07 milligram of sodium

Tips:

  • Use a non-stick skillet: This will help prevent the omelet from sticking and tearing.
  • Heat the skillet over medium heat: This will help the omelet cook evenly without burning.
  • Use fresh, high-quality ingredients: This will ensure that your omelet is flavorful and delicious.
  • Don't overcook the omelet: An overcooked omelet will be tough and rubbery. Cook it just until the eggs are set and still slightly runny in the center.
  • Serve the omelet immediately: This is when it is at its best flavor and texture.

Conclusion:

Omelets are a delicious, versatile, and easy-to-make breakfast, lunch, or dinner option. They can be customized to your liking with a variety of fillings and toppings. Whether you like your omelet classic or more adventurous, there is a recipe in this article that you will enjoy. So next time you are looking for a quick and healthy meal, give one of these omelet recipes a try.

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