Slimming Southwest Omelet Recipes

Steps:

• In a large skillet, saute onion and jalapeno in oil until tender; remove with a slotted spoon and set aside. Pour eggs into the same skillet; cover and cook over low heat for 3-4 minutes. , Sprinkle with the onion mixture, bacon, tomato, avocado and 1/2 cup cheese. Season with salt and pepper. , Fold omelet in half over filling. Cover and cook for 3-4 minutes or until eggs are set. Sprinkle with remaining cheese. Serve with salsa if desired.,

Steps:

• Preheat the oven to 375 degrees F.
• Line a deep 8-inch by 10-inch baking pan with aluminum foil. Spray lightly with nonstick spray, making sure to coat the sides as well as the bottom.
• In a large bowl, combine egg substitute, milk, cumin, and taco seasoning. Whisk the mixture for 1 minute, until mixed thoroughly.
• Add onion, garlic, and bell pepper, and stir well. Carefully transfer the egg mixture to the baking pan.
• To the pan, evenly add black beans, corn, and green chiles. Sprinkle with cheese.
• Bake in the oven for 1 hour, until the top has puffed and the center is firm. Allow it to cool slightly before cutting.
• Cut into four slices. If you like, finish it off with the optional toppings!

Steps:

• Mix together eggs, water, and salt.
• Stir in chiles and onion.
• For each omelet, melt 1 T, butter in a heavy skillet until hot enough to sizzle.
• Pour in one-fourth of egg mixture.
• As mixture begins to cook, lift edges of omelet and tilt pan to allow uncooked portion to flow underneath.
• When egg mixture is set and no longer flows freely, sprinkle 1/4 cup cheese over half of omelet.
• Fold omelet in half, and place on a warm platter.
• Repeat procedure with remaining ingredients.
• Serve with taco sauce.

Steps:

• Heat oil in a pan over high heat.
• Cook the ham, peppers, and spinach with a pinch of salt and pepper until the spinach has wilted. Transfer to a bowl.
• Whisk the 4 eggs with a pinch of salt & pepper, then pour half of the mixture into the pan, swirling it around to make a full circle. Lower to a medium heat.
• Cook for about 15 seconds, then spoon half of the veggie mixture on one half of the omelette and sprinkle half of the jack and half the cheddar cheese on the other half.
• Cook until the cheese is half melted, then fold one half of the omelette over the other.
• Cook for another 15 seconds, then remove and transfer to a plate.
• Fan out half of the avocado slices on top of the omelette, then repeat with the other omelette.
• Enjoy!

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
• Add 3/4 cup chopped red bell pepper and 1/2 cup chopped yellow onion; cook until vegetables are soft, about 5 minutes.
• Stir in 3/4 cup diced ham; cook until all ingredients turn light golden, about 3 minutes.
• Use 1/4 of this filling for each omelet, preparing recipe according to instructions.
• Whisk eggs, water, salt and pepper in a medium bowl.
• Melt 1 teaspoon of the butter in an 8-inch nonstick skillet over medium high heat. Add scant 1/2 cup of the egg mixture and cook 1 minute until slightly set. Lift edges of omelet with a heatproof spatula; tilt pan to let uncooked egg flow underneath. Cook just until eggs are set, about 2 minutes.
• Sprinkle 1/4 cup of the cheese over half of the omelet. Fold the omelet to enclose the cheese; transfer to serving plate. Repeat with remaining egg mixture, butter and cheese.
• ALTERNATIVE COOKING OPTION:.
• Pour entire contents into pan after mixed. Once cooked, divide into four equal pieces. Seems less time consuming this way.