Vegetable Omelette Food

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.

HOW TO MAKE A VEGETABLE OMELETTE - EASY RECIPE

Steps:

• A vegetable omelette is a versatile dish that you can prepare with any plant you want. In this OneHowto recipe, we are going to use onion, tomato, courgette and peppers together with Gouda cheese, for an incredible taste. Feel free to take out or add in any ingredients as you wish.In addition, if you are on a diet and are looking for breakfast or a light meal, you can change this into a egg white omelette, by not using the yolks. For that option, use 3 egg whites and 1 whole egg
• To make a vegetable omelette, begin by washing and chopping all the vegetables but keep the skin on the tomato and courgette. Add 1 teaspoon olive oil to a frying pan and put on a medium heat. Where the pan is hot, add in the vegetables and sauté for 5 minutes, then remove the pan from the heat.
• Add the eggs into a bowl as well as the milk and mix well until you get a homogeneous mixture. Add salt and pepper to taste. Add 2 teaspoons olive oil to a non-stick pan and put on a medium heat. Once hot, add the eggs.
• When the edges of the omelette start to cook, lift it by an edge and flip it over to cook the other side. This way, it will cook faster. When the edges turn golden, add the vegetables and Gouda cheese either grated or whole, fold the omelette in half and let it cook for another 2 minutes.
• After this time, your delicious vegetable omelette will be ready to eat. Bon appetit!If you love making omelettes, take a look at other recipes with other ingredients you'll enjoy eating:Spinach omeletteCheese omelette

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.

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.

ISAAC HAYES' ORGANIC VEGETABLE OMELET

Steps:

• In a medium sized non-stick skillet over medium heat, melt 1 tablespoon of butter. Saute vegetables. Add spices, Add already cooked bacon. In a small bowl, beat eggs together with milk. Pour over vegetable-bacon mixture. Let cook undisturbed for 5 seconds. Next add cheese. Push egg mixture to the center of the pan. Tilt pan to allow the uncooked eggs to run the edge of pan. Flip omelet, and let cook for 2 minutes. Divide in half and serve immediately. Isaac likes to garnish his plate with fresh organic peaches. His secret ingredient is a drizzle of maple syrup which he says adds sweetness to the eggs.
• If you prefer a low-fat, low-cholesterol variety eliminate the egg yolks. Be sure to add herbs and seasonings to the egg whites to enhance flavor.

OMELETTE VEGETABLE ROLLS

Steps:

• Heat the oil in a wok and stir-fry the carrot and mushrooms for 2 mins until just starting to soften. Add the beansprouts, onions, ginger and garlic and stir-fry for another 1-2 mins or until the beansprouts are starting to turn transparent. Season with the soy sauce and set aside. Can be made up to 4 hrs ahead.
• Heat a medium frying pan, add a little oil, then tip out the excess. Pour in a little of the egg and swirl around the pan to make a thin, even layer. Fry for 30 secs or until the edges turn golden, then flip over with a palette knife for another 10 secs. Slide out onto greaseproof paper and repeat until you have made six pancakes. Can be made up to a day ahead.
• Cut each pancake in half. Spoon a little of the veg mix in the centre of the half-moon of pancake and roll up, tucking in the edges. Steam briefly to heat the rolls just before serving or microwave on High for 30 secs.

VEGAN ROASTED VEGETABLE OMELETTE

Steps:

• Whisk all ingredients for the batter in a bowl. Leave to rest for 10 minutes.
• Heat olive oil in a pan. Sautee all vegetables until tender. About 3-5 minutes. Season with salt and pepper.
• Pour about half a cup of the batter into a non-stick pan. Swirl around and cook until top is bubbly. About 2 minutes.
• Put sauteed vegetables on the batter.
• Fold then cover and cook over low heat for 2 more minutes.