Breakfast Omelets Food

BREAKFAST OMELETS

Steps:

• Beat eggs in bowl. Spray 10-inch skillet with no-stick cooking spray; heat skillet over medium heat.
• Pour 1/2 cup beaten eggs into skillet for each omelet. Cook 30 seconds; sprinkle with salt and pepper, if desired. Lift edge of eggs with spatula to allow uncooked portion to flow underneath 2-3 minutes or until mixture is set.
• Place 2 cheese halves over half of omelet; gently fold 1 side of omelet over filling. Carefully slide omelet onto serving plate. Sprinkle with chopped bell pepper and parsley, if desired. Repeat with remaining ingredients.

BREAKFAST OMELETTE (WW)

Steps:

• In a bowl whisk together eggs, egg whites, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside.
• Spray a non-stick skillet with Pam and set over medium-high heat.
• Add onion, garlic and remaining salt (1/4 teaspoon) and 1/8 teaspoon pepper; cook, stirring occasionally for 2-5 minutes or until onion is softened.
• Add tomato and cook an additional 2 minutes. Transfer mixture to a bowl and stir in cheese and basil. Set aside.
• Wipe out skillet with a paper towel.
• Add oil to skillet and heat over medium-high heat. Pour in egg mixture and cook until eggs are set (3-5 minutes), lifting edges to allow uncooked eggs to flow under.
• Spoon cheese mixture over half of the eggs, folding the other half of the eggs over the cheese mixture to enclose the filling. Cook turning once for about 2 more minutes or until filling is heated through.
• Cut into 4 serving pieces and serve.

BREAKFAST OMELETTE

Steps:

• In a bowl, beat the eggs, water, chives, hot pepper sauce, salt, pepper and dill until blended. In an 8-in. skillet, melt butter over medium-low heat; add the egg mixture., As eggs set, lift the edges, letting uncooked portion flow underneath. Top with cheese and salsa. Fold omelet in half. Cover and cook for 1-2 minutes or until the cheese is melted. Serve with sour cream and additional salsa if desired.