Veggie Cream Cheese Omelets Food

VEGGIE CREAM CHEESE OMELETS

Steps:

• In medium bowl, beat eggs, salt and pepper with fork or wire whisk until well blended; set aside. In 8-inch nonstick omelet pan or skillet, heat 2 teaspoons of the butter over medium heat. Cook asparagus and bell pepper in butter 3 to 4 minutes, stirring frequently, until crisp-tender; remove from pan.
• Add 2 teaspoons of the butter to pan. Increase heat to medium-high. Pour half of the egg mixture (scant 1 cup) into pan. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
• Spoon 1/4 cup of the cream cheese in dollops evenly over omelet; top with half of the asparagus and bell pepper. Tilt skillet and slip pancake turner under omelet to loosen. Remove from heat. Fold omelet in half; remove omelet from skillet. Repeat with remaining ingredients. To serve, cut each omelet crosswise in half; sprinkle with chives.

HERBED CREAM CHEESE OMELET

Steps:

• Mix the cream cheese with the cilantro in a bowl, adding salt and pepper to taste.
• Heat one-quarter of the butter in a well-seasoned omelet pan or 8 inch non-stick frying pan over medium-high heat. When the butter is hot and bubbling, swirl it around in the pan.
• Just before the butter begins to brown, beat 2 of the eggs and pour into pan. Lower the heat.
• After 10 seconds or so, the omelet will coagulate. Push the omelet to one side of the pan with a spoon or spatula, and let the raw egg run over the cleared skillet. Repeat this one more time, then take the skillet off the heat.
• Dab one quarter of the herbed cream cheese along the middle of the omelet from one side to the other. Season the omelet with additional salt and pepper to taste. If it has not completely set, place the pan over medium heat for a half minute longer. When the omelet is set, slide it from the pan onto a plate so that the omelet rolls up and the herbed cream cheese runs along the length of the roll. Serve it right away. Make three more omelets the same way, making sure the pan and butter get good and hot before adding the beaten eggs. Serve each one as soon as it is cooked.

CREAMY GARDEN VEGETABLE OMELET

Steps:

• Heat oil in a small non-stick skillet over medium high heat. Add eggs; cook 2 to 3 min. or until almost set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. Top with cream cheese spread; cook until eggs are set but top is still slightly moist.
• Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Cook 1 to 2 min. or until cream cheese is melted. Slide or flip omelet onto plate. Sprinkle with chives.

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.

FLUFFY, CREAMY, NO-FAIL OMELET

Steps:

• In a medium bowl whisk cream cheese (try the flavored ones!), eggs and water until well blended; stir in the shredded cheese and onions (or try other veggies).
• Melt butter in a nonstick skillet on medium. Pour in omelet mixture.
• Cook 3 to 4 minutes or until set: Lift the edges with a spatula and tilt the pan to allow uncooked portions to flow underneath to cook.
• It's done when firm but still slightly moist on the top - use your spatula and tip the pan to fold the omelet in half (the top will finish cooking once folded).
• Slide onto a plate and cut in half to serve.

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.

VEGETABLE CREAM CHEESE

Steps:

• Place the cheese in the mixer or food processor, at medium speed and blend cheese to a creamy stage. Add additional ingredients and blend on low till fully mixed into cheese. Scrape out of mixer bowl with a spatula and store in a covered bowl in refrigerator for 24 hours for the flavors to mingle.
• Serve on toasted bagels, as an omelet filling, with crudites or crackers, etc.