VEGGIE OMELET WITH GOAT CHEESE
My family eats a lot of vegetables so I'll set some aside at dinner to use in an omelet the next day. This cuts prep time in half! I like the versatility of this recipe because it can be made with whatever veggies and cheeses you have. -Lynne Keast, Monte Sereno, California
Provided by Taste of Home
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk eggs, milk, salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add zucchini, mushrooms and green pepper; cook and stir 3-5 minutes or until tender., Add spinach, green onions and garlic; cook and stir 1-2 minutes longer or until spinach is wilted and garlic is tender. Transfer vegetable mixture to a small bowl. In same pan, heat remaining oil. Pour in egg mixture. Mixture should set immediately at edge., As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetable mixture on one side; sprinkle with cheese. Fold omelet in half; cut in half and slide onto plates. Sprinkle with additional green onions.
Nutrition Facts : Calories 316 calories, Fat 23g fat (7g saturated fat), Cholesterol 393mg cholesterol, Sodium 539mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.
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!
CREAMY GARDEN VEGETABLE OMELET
Add Creamy Garden Vegetable Omelets to your breakfast menu repertoire. Cream cheese spread is the secret to the creaminess in this take. On a classic egg dish. Creamy Garden Vegetable Omelets are sure to please first thing in the morning.
Provided by My Food and Family
Categories Dairy
Time 10m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Heat oil in a small non-stick skillet over medium high heat. Add eggs; cook 2 to 3 min. or until almost set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. Top with cream cheese spread; cook until eggs are set but top is still slightly moist.
- Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Cook 1 to 2 min. or until cream cheese is melted. Slide or flip omelet onto plate. Sprinkle with chives.
Nutrition Facts : Calories 250, Fat 19 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 390 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 15 g
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