Veggie Cheese Omelette Food

VEGGIE CHEESE OMELET

Steps:

• In a small bowl, combine the egg substitute, 1 tablespoon Parmesan cheese and seasonings. Coat an 8-in. nonstick skillet with cooking spray and place over medium heat. Pour egg mixture into skillet., As egg sets, lift edges, letting uncooked portion flow underneath. When the eggs are set, layer the zucchini, red pepper, bacon and cheddar cheese on one side; fold omelet in half. Sprinkle top with remaining Parmesan cheese. Remove from the heat; cover and let stand for 3-4 minutes or until cheese is melted.

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.

CHEESE & VEGETABLE OMELETTES

Steps:

• Whisk eggs, water and pepper in small bowl; set aside.
• Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat over medium heat. Add mushrooms; cook until tender, about 4 minutes. Remove mushrooms from skillet; set aside.
• Pour half of egg mixture into hot skillet. As eggs set at edges of skillet, use spatula to gently push cooked portions to the centre, tilting skillet to allow uncooked eggs to flow into empty spaces.
• When eggs are almost set on surface but still look moist, cover half of omelette with half of both mushrooms and cheese. Fold unfilled half of omelette over filled half. Cook for a minute, then slide omelette onto plate.
• Keep warm while making another omelette with remaining ingredients.

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.

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.

VEGGIE CHEESE OMELETTE

Steps:

• Chop the vegetables as directed.
• Melt the butter in a large frying pan over medium-high heat. Add the onion, carrot and pepper. Saute 1-2 minutes. Add the garlic, and saute another 1-2 minutes. Add the tarragon and paprika. Lower the heat and let the vegetables cook slowly and soften. Add more butter if necessary.
• Meanwhile, mix the eggs, water, soy sauce and salt and pepper in a bowl.
• Add the mushrooms into the vegetables in the frying pan. Cook another 5-10 minutes on low heat. Cover pan to retain moisture.
• Spread vegetables in pan with spatula so they are pressed down and as flat as possible. Pour the egg mixture over them. Sprinkle the cheese over the top.
• Turn the heat up slightly. Using a metal spatula, gently lift the edges of the omlete that is forming. Tilt the pan to let the unset egg flow down against the edges.
• Cover the pan and let the egg set further. This should take another 5 minutes or so.
• Lift around the edges with the spatula to loosen the omelet. Slide omlet on to a serving plate. Serve with crusty bread, and a nice white wine (if you partake).