SIX-EGG OMELET WITH VEGGIES AND CHEESE
Quick and easy veggie omelet. Flavorful!
Provided by mpreciado69
Categories Omelets
Time 31m
Yield 6
Number Of Ingredients 9
Steps:
- Combine eggs, turkey bacon, mushrooms, onion, green bell pepper, red bell pepper, and Creole seasoning in a bowl. Stir egg mixture well to combine.
- Heat a skillet over medium-low heat. Add oil. Pour egg mixture into the skillet. Cook until edges are dry, about 5 minutes. Flip omelet over. Place Cheddar cheese slices on top of the omelet and cook until set, 5 minutes more. Fold omelet over the cheese. Flip again and cook 2 minutes. Flip once more and cook until cheese is melted, about 2 minutes more.
- Remove omelet from the pan and allow to sit for 1 minute to cool.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 4.4 g, Cholesterol 222.6 mg, Fat 19.7 g, Fiber 0.9 g, Protein 14.7 g, SaturatedFat 7.3 g, Sodium 494.9 mg, Sugar 2.4 g
VEGGIE STUFFED OMELET
Need an egg dish for breakfast? Make these veggie stuffed omelet that's ready in just 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 1
Number Of Ingredients 10
Steps:
- In 8-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper, onion and mushrooms to oil. Cook 2 minutes, stirring frequently, until onion is tender. Stir in spinach; continue cooking and stirring just until spinach wilts. Remove vegetables from pan to small bowl.
- In medium bowl, beat egg product, water, salt and pepper with fork or whisk until well mixed. Reheat same skillet over medium-high heat. Quickly pour egg mixture into pan. While sliding pan back and forth rapidly over heat, quickly stir with spatula to spread eggs continuously over bottom of pan as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook; omelet will continue to cook after folding.
- Place cooked vegetable mixture over half of omelet; top with cheese. With spatula, fold other half of omelet over vegetables. Gently slide out of pan onto plate. Serve immediately.
Nutrition Facts : Calories 140, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 3 g, TransFat 0 g
VEGGIE OMELET WITH GOAT CHEESE
My family eats a lot of vegetables so I'll set some aside at dinner to use in an omelet the next day. This cuts prep time in half! I like the versatility of this recipe because it can be made with whatever veggies and cheeses you have. -Lynne Keast, Monte Sereno, California
Provided by Taste of Home
Time 30m
Yield 2 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 316 calories, Fat 23g fat (7g saturated fat), Cholesterol 393mg cholesterol, Sodium 539mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.
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