CHEESY VEGETABLE OMELETTE
Cheesy Vegetable Omelette is packed with garden fresh vegetables! This healthy breakfast recipe is easy to make and shows you how to make a perfect omelette step by step!
Provided by Pamela
Categories Breakfast
Time 13m
Number Of Ingredients 9
Steps:
- Mix your eggs, milk, salt and pepper in a small bowl with a whisk.
- Add butter in a small frying pan (I recommend 8 inch pan) over medium high heat.
- Once butter is melted, add your egg mixture to the pan.
- Continue to heat for a few minutes until egg mixture is no longer runny, but now firm. This usually takes 4-5 minutes.
- Sprinkle 1 tablespoon of cheese on one side of the omelette. Add in your vegetables. Top with remaining tablespoon of cheese.
- Once the eggs are no longer runny, carefully use a spatula to fold up omelette, so that one side goes on top of your vegetables.
- Using the spatula, gently press down omelette and continue to cook for 1 more minute.
- Serve warm, enjoy!
Nutrition Facts : Calories 230 kcal, ServingSize 1 serving
FRESH VEGETABLE OMELET
Healthy and simply delicious, this light and fluffy omelet is chock-full of fresh garden veggies, flavor and cheese. Makes it with whatever veggies you have on hand and it's great for any meal at all! -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Time 40m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, beat the egg whites, water and cream of tartar until stiff peaks form. In a large bowl, beat eggs and salt until thick and lemon-colored, about 5 minutes. Fold in the whites., In a 10-in. ovenproof skillet coated with cooking spray, melt butter. Pour egg mixture into skillet. Cook for 5 minutes over medium heat or until puffed and lightly browned on the bottom. Bake, uncovered, at 350° for 10-12 minutes or until a knife inserted 2 in. from edge comes out clean., Meanwhile, in a large skillet, saute the tomato, zucchini, onion, green pepper and Italian seasoning until tender. Carefully run a knife around edge of ovenproof skillet to loosen omelet. With a knife, score center of omelet. Place vegetables on one side and sprinkle with cheese; fold other side over filling. Slide onto a serving plate; cut in half.
Nutrition Facts : Calories 222 calories, Fat 11g fat (5g saturated fat), Cholesterol 231mg cholesterol, Sodium 617mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
VEGETABLE OMELETTE
This vegetable omelette is both healthy and delicious. It's super easy to make and you can prep the vegetables ahead of time. It's like enjoying a garden salad in an omelette. It's packed with the nutrition you need to keep going all morning!
Provided by Heavenly Home Cooking
Categories Breakfast
Time 25m
Number Of Ingredients 13
Steps:
- Add olive oil to medium non-stick skillet over medium heat. Allow oil to heat for 2-3 minutes.
- Add sliced mushroom and garlic and cook for 3-4 minutes, stirring frequently.
- Add zucchini, tomatoes and bell pepper. Saute until soft but not mushy, about 3 minutes.
- Add spinach and cook until spinach cooks down and wilts, about 3-4 minutes.Remove vegetable mixture to a bowl and set aside. Wipe skillet with a paper towel.
- Add eggs and salt and pepper to a blender and blend for about 1 minute. Alternatively, you can add the eggs and salt and pepper to a medium bowl and whisk vigorously for 1-2 minutes. Melt 1 tablespoon butter in skillet over medium heat.
- Reduce heat to low-medium. Add half of the egg mixture and cook until warmed and the edges are beginning to set, about 30 seconds. Using a heatproof spatula, lift the cooked edges and gently push them toward the center. At the same time, lift and tilt the pan to allow the liquid egg on top to flow underneath, then cook for 30 seconds longer. Repeat as necessary along the perimeter until no liquid egg remains.
- When the eggs are almost set but still moist on top, sprinkle half of the vegetable mixture on one side of the omelette.
- Sprinkle ½ of cheese, basil and black olives on top of the vegetable mixture. Cook for 30 seconds to 1 minute longer.
- Using a wide spatula, fold the untopped half of the omelette over the filled half. Allow to cook about 30 seconds longer to allow the cheese to melt and the omelette to meld together. Slide the omelette onto a serving plate.Repeat steps 6-9 for the second omelette. Serve warm with chopped basil as a garnish, if desired.
Nutrition Facts : Calories 346 kcal, Carbohydrate 8 g, Protein 24 g, Fat 24 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 577 mg, Sodium 657 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
YUMMY VEGGIE OMELET
I enjoy this omelet served on top of toast. Use any type of cheese you like - Swiss and Gouda are both good choices.
Provided by jen
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Yield 2
Number Of Ingredients 8
Steps:
- Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
- While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper.
- Shred the cheese into a small bowl and set it aside.
- Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them.
- Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
- Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve.
Nutrition Facts : Calories 386.4 calories, Carbohydrate 9.1 g, Cholesterol 429.8 mg, Fat 29.8 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 15.7 g, Sodium 1157.8 mg, Sugar 4.8 g
VERY VEGGIE OMELET
Steps:
- In a large nonstick skillet, saute onion and green pepper in butter until tender. Add the zucchini, tomato, oregano and pepper. Cook and stir for 5-8 minutes or until vegetables are tender and liquid is nearly evaporated. Set aside and keep warm., In a small bowl, beat egg whites, water, cream of tartar and salt until stiff peaks form. Place egg substitute in another bowl; fold in egg white mixture. Pour into a 10-in. ovenproof skillet coated with cooking spray. Cook for 5 minutes over medium heat or until lightly browned on bottom., Bake, uncovered, at 350° for 9-10 minutes or until a knife inserted in the center comes out clean. Carefully run a knife around edge of pan to loosen., With a knife, score center of omelet. Place vegetable mixture and half of cheese on one side; fold other side over filling. Sprinkle with remaining cheese. Cut in half to serve.
Nutrition Facts : Calories 197 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 639mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
VEGETABLE OMELETTE
"This is a recipe I used to make with bacon, ham and regular cheese," said Pamela Shank of Parkersburg, West Virginia. "It is easy to substitute the high fat for the low fat or fat free ingredients. This is a very pretty dish when it is served because of all the colors."
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 5-7 minutes or until tender. Drain. , In a small skillet, saute the mushrooms, peppers, onion and potatoes in oil until tender. Coat a nonstick skillet with cooking spray and place over medium heat. Add egg substitute. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture over the top; sprinkle with 2 tablespoons cheese. , Transfer to a serving plate. Top with sour cream, tomato and remaining cheese.
Nutrition Facts : Calories 202 calories, Fat 10g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 276mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
GARDEN VEGETABLE OMELETTE BRAID(PAMPERED CHEF COPYCAT)
Flaky crescent rolls, filled with a veggies make a great breakfast or dinner! Great for weeknight, or splendid for company or a holiday, even great to take to a picnic or potluck! Adapted from Pampered Chef "All the Best". To see how this is made go to http://www.recipezaar.com/bb/viewtopic.zsp?t=247514(look under omelette).
Provided by Sharon123
Categories Breakfast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375*F.
- In a bowl, whisk cream cheese and milk. Add the flour and whisk until smooth.
- Separate 1 egg, reserving egg white. Add the yolk, remaining 7 eggs, dill weed, salt and pepper to cream cheese mixture, whisking until smooth.
- Add asparagus, bell pepper, and onion to the bowl, mix well.
- Melt the butter or margarine in a 12" skillet over medium heat.
- Add the egg mixture and cook, stirring occasionally, 4-6 minutes or until eggs are set but still moist.
- Remove pan from heat. Set aside.
- Unroll the 2 packages of crescent rolls, do not separate.
- Arrange dough on a cookie sheet with longest sides of rectangles across the width of the cookie sheet. Roll the dough with a rolling pin(or round drinking glass) to seal seams.
- Startin on longest sides of cookie sheet, cut sides of dough into eight strips, about 1 1/2" wide and 3" long.
- Using an ice cream scooper, scoop filling evenly over center of dough.
- Starting at one end, lift one strip of dough; twist one turn and lay across the top of the filling.
- Repeat, alternating strips of dough to form a braid.
- Fold the bottom edges of the dough up at the ends of braid.
- Brush top of braid with the remaining lightly beaten egg white.
- Bake 25-30 minutes or until golden brown. Enjoy!
HIDDEN VALLEY GARDEN OMELET
This is an easy puffy omelet. I seem to be the only person on earth with the recipe because I've been searching for it in order to see the nutrition facts. This came from some Hidden Valley recipe cards in the mid-eighties. It's a big favorite with my kids and always a big hit when I serve it for brunch.
Provided by Mama_Duck
Categories Breakfast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a 12-inch skillet, saute the pepper and onion in the margarine.
- Whisk remaining ingredients together and pour into skillet.
- Cover and reduce heat to medium low.
- Cook about 25 minutes or until eggs are cooked through and puffy.
- Slide eggs onto serving platter and cut into wedges.
- Serve immediately.
Nutrition Facts : Calories 293.4, Fat 26, SaturatedFat 6.1, Cholesterol 226.4, Sodium 512.7, Carbohydrate 5.2, Fiber 0.4, Sugar 2.2, Protein 9.2
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