Spicy Vegetable Cheese Omelet Food

CHEESY VEGGIE OMELETTE

Steps:

• Lightly beat eggs and set aside.
• Saute garlic and onion in the oil until just witted. Add spinach. Heat through, blend in with the onion and garlic.
• Add salt, pepper and nutmeg. Mix.
• Pour beaten egg over vegetables. Cook over medium heat, shaking pan to keep omelette loose from the bottom. Loosen around edges with spatula.
• Just before eggs are all set on top, sprinkle with cheese. Slip under broiler until browned.
• Slide onto platter. Garnish with tomatoes. Cut in wedges to serve.
• Good served with crisp hot french bread and butter.

SPICY VEGETABLE CHEESE OMELET

Steps:

• Snap off the tough ends of the asparagus. If your asparagus is woody, remove the scales from the stalks with a vegetable peeler or knife. Cut diagonally into 1/2 inch slices. Set aside.
• Heat 1 tbsp olive oil in a 10 inch non-stick skillet over medium heat. (You can also use a good seasoned cast iron skillet). Add the asparagus, broccoli, bell pepper, onion, and mushrooms. Cook until crisp tender; stir in garlic powder. Remove vegetable mixture from the pan and set aside.
• Heat the skillet again over medium heat; add the remaining tablespoon of olive oil. Rotate the skillet to coat the bottom.
• Add eggs. As the mixture starts to cook, gently lift the edges of the omelet with a spatula, and tilt the pan so the uncooked portion flows underneath.
• When it starts to look firm and the bottom is golden, sprinkle the entire egg surface with the cheese. Add the veggies to one side of the omelet, thin flip the omelet over in half, so the veggies are covered. Cover and cook another 2 minutes to allow the cheese to melt over the veggies inside. Enjoy!

BAKED VEGETABLE OMELET

Steps:

• Heat oven to 350 degrees. Layer Pepper Jack, broccoli and tomatoes in ungreased 8x8x2 inch baking dish. Beat milk, flour, salt, pepper and eggs until smooth. Pour over cheese.
• Bake, uncovered, for 40 to 45 minutes or until egg mixture is set. Let stand 10 minutes before cutting into servings.

THREE CHEESE OMELET

Steps:

• Using an 8-inch, non-stick skillet, melt butter over medium heat.
• Add beaten eggs.
• As the eggs begin to thicken, add the 3 cheeses evenly over the eggs.
• As cheese begins to melt, and before the eggs get brown, flip or turn egg mixture over.
• Continue to cook until the cheese melts.
• Turn omelette 1 more time.
• The finished omelette will be a nice yellow color with the cheese melted.
• Serve immediately.

BAKED VEGETABLE OMELET

Steps:

• Preheat oven to 375°F Shred vegetables on a course grater or in a food processor. Squeeze as much moisture as possible from zucchini.
• In a large bowl beat eggs, then mix in vegetables and remaining ingredients except for butter.
• Grease a 9- or 10-inch casserole or deep glass pie pan. Fill with egg mixture, dot with butter and bake about 30 minutes until firm.
• Let cool 5 minutes before cutting. This dish is best served warm, not hot.

CHEESE OMELETTE

Steps:

• Beat eggs in a bowl with a whisk. Add milk and season with salt and white pepper. Whisk for a few minutes until egg mixture is foamy; beating in air makes the omelette fluffy.
• Melt butter in a small, nonstick skillet over medium-low heat. Pour in egg mixture and twirl skillet so bottom is evenly covered with egg. Cook for 1 minute until egg starts to set. Lift edges with a spatula and tilt the skillet so uncooked egg mixture can run towards the bottom of the skillet to set. Repeat until no visible liquid egg remains.
• Carefully flip omelette and cook for another 30 seconds to 1 minute. Sprinkle Emmentaler cheese in one line in the middle of the omelette and fold omelette in half. Cook for 20 seconds, then slide omelette onto plate.

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.

SPICY OMELETTE

Steps:

• Mix eggs, milk, salt and pepper and tabasco together and whisk into a froth. Go overboard if you want, the fluffier the eggs are the better they seem to taste (IMNSHO).
• Once eggs are in frying pan and cooking for a minute, add sausage.
• Right before folding eggs into omelette, add cheese so it doesnt get too melted. Use whatever kind of cheese you like. I usually use sharp cheddar, but you can use a mexican blend or I sometimes use Monterey Jack.
• Add two pieces of toast and a nice cup of chickory coffee and you've got a pretty good breakfast!

VEGGIE OMELET WITH GOAT CHEESE

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.

POTATO AND VEGETABLE OMELET (BULGARIAN STYLE)

Steps:

• Peel and cut the potatoes in 1/2 - 3/4 inch cubes. Cook in boiling, salted water for 5 minutes or until tender. Drain.
• While potatoes are cooking chop the onions and peppers, crush the garlic.
• Heat half the oil in a large frying pan, add the onions and garlic, cook for 4 minutes, add the red pepper and peas, cook for 3 minutes then transfer to a plate.
• Heat the remaining oil in the pan, add the potatoes and cook for 8 minutes stirring, add the onion mixture, sprinkle the parsley, and mix well with the potatoes.
• Beat the eggs, add with the cheese and season with pepper to taste. Pour over the mixture evenly. Reduce the heat and cook for about 10 minutes or until the eggs are set.
• This omelette works well either hot or served at room temperature.

CHILLI CHEESE OMELETTE

Steps:

• Chop the spring onion and coriander quite finely and beat the eggs together with salt and pepper. Heat the oil in a small frying pan then tip in the onion, coriander and chilli and stir round the pan for a second or two so they soften a little. Pour in the eggs and keep them moving until two thirds have scrambled.
• Settle the eggs back down on the base of the pan, scatter over the cheese and cook for about a minute until the omelette is just set and the cheese has melted.
• Carefully fold the omelette using a palette knife and slide from the pan to a serving plate. Eat while the omelette is hot and the cheese still melted.