Please make me an omelete
- 10-02-2008, 11:23 AM
- 10-02-2008, 02:48 PM
ok, i'll help you. beat the eggs in a bowl---all of them. shred the chicken into little bits. beat them into the eggs. dumb them in a greased pan. let one side cook. now flip it. pour spinach on half of cooked side. now flip empty half over full half.
you now have a spinach-filled chicken/egg omelet.
- 10-02-2008, 03:55 PM
ok, my turn...
beat the eggs in a bowl.
shred chicken and throw into pan with some onion and EVOO and fry just a bit
remove chicken from pan
pour in eggs and let cook
add chicken and spinach to one half of egg
10-02-2008, 04:05 PM
What about sauteeing some peppers, mushrooms and stuff like broccoli/zucchini beforehand. Then put it on the plate, put the eggs in, add the veggies + cheese when slightly set and then fold!
I've been making an omelet a day for months on end now.
10-02-2008, 04:52 PM
Heres a couple tricks for you as well:
1: Put the eggs in warm water for 5 mins before you crack them
2: throw a very little bit of baking powder in the eggs to make them extra fluffy
3: When you put the eggs in the pan stir them up a bit in there and make sure the edges are still lose after a minute.
4: Get some cheese - I mean come on whats an omelet without cheese enjoy
Muscle Pharm Rep
10-06-2008, 01:24 AM
10-16-2008, 12:51 AM
well what i do is i cook up the turkey, cut it into about 1 cm cubes then sautee the spinach with a little olive oil and some salt and pepper. mix the spinach and turkey and try to spread evenly in about a 10 inch skillet. then just pour the beated eggs in the skillet and let it set. as it sets enough on the outside edges, lift the edges up and let the unset eggs run under the edges. keep cooking until its firm enough to flip then throw some cheese on it and enjoy!
10-16-2008, 12:52 AM
oh and another really good omelette is with red and green peppers, onions, and some salsa on top. frickin awesome
10-18-2008, 03:18 AM
don't judge me i was broke i am still but not like b4
beat the eggs in a bowl add salt pepper and maggi
grease the pan when hot add chopped onions and
1 cooked rice beat some more dont let rest dumb on the pan
add cheese when ready (opt)
2 spaghetti cooked of coarse and parmesan
10-21-2008, 09:48 AM
i never had an omlete until i read this thread!
and i can say i really.. really enjoyed it.
ive found my new breakfast.
well i beated 2 eggs into a bowl
then added some mozeralla cheese into the egg
diced up bacon into small bits along with onion, cooked them on the pan for a while.. added the egg.
and than sprinkled some mushashi bulk on top.. just kiddin
it was amazing. i cant wait to try other ingredients HEHE.
10-21-2008, 10:41 PM
10-22-2008, 06:02 AM
10-24-2008, 05:39 PM
(That is a large spatula, the omelet is just ridiculously huge lol. 4 Eggs, 1.c Egg Whites, 2/3c. Milk + Loads of veggies inside)
10-24-2008, 09:26 PM
10-24-2008, 09:30 PM
Yikes, the nutrition facts:
10-24-2008, 10:15 PM
haha 388% of your daily cholesterol intake, nice
75g of protein is pretty crazy for an omelet.
Where do you think most of those carbs are coming from?
10-25-2008, 12:11 AM
10-25-2008, 12:27 AM
high in fat and protein means it'll keep you full for longer.
It's a healthy meal, but it's not some extreme cutting recipe.
10-25-2008, 10:57 AM
my favorite is
1 cup frozen shredded cheese
two roma tomatoes
4 spicy sausage links
raw sliced jalapeņos peppers to taste
4 tablespoons olive oil in pan
put in pan, cover and cook down at med high heat
5 min stirring a couple times
add beaten eggs and cover
flip when it looks cooked on bottom
cover with cheese
turn off heat and let cook
when cheese is all melted it's done
microwave yam 3 min
10-25-2008, 03:43 PM
10-25-2008, 09:20 PM
11-17-2008, 06:46 AM
use medium heat, realize that you are trying to cook it 3/4 the way on one side, then flip and finish the other 1/4 while adding the fillings and then flopping it closed. a spatula need not be involved.
with practice you will be able to flip the omlet with one hand in the same way that people flip pancakes; pick up the pan by the handle, and with a quick forward toss and wrist flip you send it airborne and then catch it back in the pan on it's other side. it looks hard but is not. you could practice flipping with stuff like a slice of bread that wont make a mess a few times to get the idea too.
11-18-2008, 07:17 AM
Part-skim cheese is, what? 7g an oz or so? Only thing left would be the eggs? Are they THAT fattening? I have been using 1 part egg-beaters to 2 parts egg whites for about a year now. Can't say the last time i looked at the Nutritional Info on a real egg...
11-18-2008, 07:38 AM
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