How To Make A Vegetable Omelette Easy Food

VEGGIE OMELETTE

Steps:

• Heat frying pan, spray with nonstick spray or coat the bottom of the pan with oil, or butter.
• Beat together eggs, mushrooms, green peppers and green onions, mix together.
• When pan is hot enough add egg mixture and cook until almost set, until you can flip it over with out it falling apart, cook on the other side until set. Top 1/2 of the omelette with cheese and fold over. Cook until cheese is melted. If you are really hungery then add a little water (about 1-2 tbsp) and cover, this will make the cheese melt faster.
• Serve with toast, hashbrowns, or even rice.
• Can use any color peppers, or even use regular onions too. Change the cheese if you want.

VEGETABLE OMELETTE

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.

VEGETABLE OMELETTE

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.

HOW TO MAKE A VEGETABLE OMELETTE

Steps:

• Whisk 2 to 4 eggs in a bowl with salt and pepper. Crack 2 eggs into a bowl if you'd like a small omelette or use 4 eggs for a large one. Sprinkle salt and ground pepper over the eggs according to your taste. Then, use a whisk or fork to beat the eggs until they're combined. There's no need to beat the eggs until they're frothy, just mix them until the yolks are blended with the whites.
• Melt the butter in a skillet over medium-low heat. Set an 8 in (20 cm) nonstick skillet on the stove if you're making a 2-egg omelette or use a 9 in (23 cm) skillet for an omelette with 3 or 4 eggs. Put 1 tablespoon (14 g) of unsalted butter in the skillet and heat it over medium-low until it melts and coats the bottom of the pan. Some people prefer to use a cast-iron skillet instead of nonstick. Use whichever skillet you're more comfortable cooking with.
• Pour the eggs into the skillet and let them cook for 1 to 2 minutes. Avoid stirring the eggs once you pour them in the pan. You should see the edges of the eggs begin to turn white and set. If the eggs sizzle loudly when you pour them into the pan, the burner might be too high. Turn the burner down a little so the eggs can cook over gentle heat.
• Loosen the edges of the omelet and cook the eggs for another 3 to 4 minutes. Take a silicone spatula and slowly run it around the edges of the skillet. Carefully tilt the skillet so liquid egg runs to the edges and begins to cook. Do this a few more times so all of the raw egg cooks and the omelette sets.Tip: If you're cooking a 3- or 4-egg omelette, you'll need to cook them a little longer than if you're only cooking 2 eggs. The eggs in the center of the skillet will be set, but a little soft. You can prep the veggies while the egg base of the omelette cooks.