How To Make A Vegetable Omelette 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.

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.

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.

YUMMY VEGGIE OMELET

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.

VEGETABLE OMELETTE

Steps:

• Whisk the eggs with the water until you achieve a uniform mixture.
• Add the chopped dill and whisk until incorporated. I usually use scissors to cut any fine herbs, and it makes the job SO much faster.
• Chop your veggies. Depending on what way you plan to 'finish' off your omelette (read the section below), you may need smaller pieces vs. larger.
• Heat up the butter in a large non-stick frying pan/skillet. For a single-serve omelette then a 6-inch pan will be more than enough. For two servings, then between an 8-10-inch pan.
• Finely dice your onion and add it to the pan. Lightly saute on medium heat for about a minute, then add in the remainder of the vegetables.
• Saute the vegetables for just a few minutes, until they begin to soften. At this point, you could add some additional seasonings to the vegetables, if you prefer (like salt & pepper, cayenne, paprika, turmeric, etc.).
• Reduce the heat to low and pour in the egg mixture. Allow it to sit for just a few seconds to firm up, give the pan a little shake to dispense the egg on top, and then using a small rubber spatula gently push/gently fold the egg away from the sides.
• Tilt the pan slightly and allow excess egg to flow into the corners. This way all the uncooked eggs will move to the sides, and your omelette will cook faster. You want your omelette to be vibrant and fluffy but without overcooking the eggs.
• As an optional step, you could place a lid over the omelette for a couple of minutes. This will allow the water in the egg mixture to steam up further and help cook the top of the eggs even faster.
• Just before it's served, sprinkle with salt and pepper and then serve immediately. I usually shake the pan a bit to make sure the egg mixture is loose and then, holding a plate below the pan, tilt the pan and allow it to slowly slide onto the plate.

PERFECT OMELET

Steps:

• Beat the eggs: Soak 3 large eggs for 5 minutes in hot-not scalding-tap water. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be. Crack the eggs into a small bowl or large bowl-shaped coffee mug. Season with a pinch of fine salt. Beat the eggs gently with a fork.
• TIP: I prefer a fork to a whisk for omelets because I don't want to work air into the eggs: Air bubbles are insulators and can slow down cooking if you're not careful.
• Heat the pan: Heat a 10-inch nonstick saute pan over medium to high heat for 2 to 3 minutes. Add 1 teaspoon room-temperature unsalted butter. Once melted, spread the butter around the pan with a basting brush to ensure coverage.
• TIP: Heat your pan empty for a few minutes before adding the butter: Even a nonstick surface is pocked with microscopic pores that eggs can fill and grab hold of. Heat expands the metal, squeezing these openings shut.
• Add the eggs: Pour the eggs into the center of the pan and stir vigorously with a silicone spatula for 5 seconds. (Actually, it's not so much a matter of stirring with the spatula as holding the spatula relatively still and moving the pan around to stir the eggs.)
• Let them cook: As soon as curds begin to form (that's the stuff that looks like scrambled eggs), lift the pan and tilt it around until the excess liquid pours off the top of the curds and into the pan. Then use the spatula to shape the edge and make sure the omelet isn't sticking. Move the spatula around the edge of the egg mixture to help shape it into a round and loosen the edge. Then walk away. That's right-let that omelet sit unaccosted for 10 long seconds so it can develop a proper outer crust. Don't worry: Your patience will be rewarded.
• Finish the omelet: Time for the "jiggle" step: Simply shake the pan gently to make sure the omelet is indeed free of the pan. Lift up the far edge of the pan and snap it back toward you. Then use the spatula to fold over the one-third facing you.
• Change your grip on the pan handle from an overhand to an underhand and move to the plate, which you might want to lube with just a brief brushing of butter to make sure things don't bind up in transit. Slide the one-third farthest from you onto the plate and then ease the fold over. Imagine that you're making a tri-fold wallet out of eggs-because that's exactly what you're doing. And just ease the pan over. There, that wasn't so hard.

GARDEN VEGETABLE OMELETTE BRAID(PAMPERED CHEF COPYCAT)

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!

GREEK VEGGIE OMELET

Steps:

• Whisk together eggs, milk and salt. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; saute mushrooms and onion until golden brown, 5-6 minutes. Stir in spinach until wilted; remove from pan., In same pan, heat remaining oil over medium-low heat. Pour in egg mixture. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetables on 1 side; sprinkle with cheese and olives. Fold to close; cut in half to serve. Sprinkle with pepper.