VEGGIE OMELETTE
Just a base to jump off of really, I use just mushrooms, green pepper, and green onions because they are all chopped and ready to go when I am at work, you can add chopped tomato too. This is kind if a omelette/frittata. The ingredients mixed in with the eggs make it a frittata but the folding over and cheese makes it an omelette. Can be more vegetarian friendly without the cheese.
Provided by tasb395
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 237.6, Fat 15.1, SaturatedFat 4.7, Cholesterol 634.5, Sodium 214.9, Carbohydrate 4.8, Fiber 1.3, Sugar 2.8, Protein 20.1
YUMMY VEGGIE OMELET
I enjoy this omelet served on top of toast. Use any type of cheese you like - Swiss and Gouda are both good choices.
Provided by jen
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Yield 2
Number Of Ingredients 8
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.
Nutrition Facts : Calories 386.4 calories, Carbohydrate 9.1 g, Cholesterol 429.8 mg, Fat 29.8 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 15.7 g, Sodium 1157.8 mg, Sugar 4.8 g
VEGETABLE OMELETTE
"This is a recipe I used to make with bacon, ham and regular cheese," said Pamela Shank of Parkersburg, West Virginia. "It is easy to substitute the high fat for the low fat or fat free ingredients. This is a very pretty dish when it is served because of all the colors."
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 202 calories, Fat 10g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 276mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
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
CHEESY VEGGIE OMELETTE
Make and share this Cheesy Veggie Omelette recipe from Food.com.
Provided by Ms. Ayons dishes
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
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.
VERY VEGGIE OMELET
Steps:
- In a large nonstick skillet, saute onion and green pepper in butter until tender. Add the zucchini, tomato, oregano and pepper. Cook and stir for 5-8 minutes or until vegetables are tender and liquid is nearly evaporated. Set aside and keep warm., In a small bowl, beat egg whites, water, cream of tartar and salt until stiff peaks form. Place egg substitute in another bowl; fold in egg white mixture. Pour into a 10-in. ovenproof skillet coated with cooking spray. Cook for 5 minutes over medium heat or until lightly browned on bottom., Bake, uncovered, at 350° for 9-10 minutes or until a knife inserted in the center comes out clean. Carefully run a knife around edge of pan to loosen., With a knife, score center of omelet. Place vegetable mixture and half of cheese on one side; fold other side over filling. Sprinkle with remaining cheese. Cut in half to serve.
Nutrition Facts : Calories 197 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 639mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
More about "veggie omelette recipes"
VEGGIE OMELETTES (WITH TIPS TO MAKE THE PERFECT OMELET)
From favfamilyrecipes.com
5/5 (11)Calories 495 per servingCategory Breakfast
- First, we want to get your filling ready. Heat butter in a small frying pan over medium heat. Add onions and mushrooms and saute until onions become clear. Add spinach and tomatoes. When spinach has wilted, remove from heat and cover with lid or foil to keep warm.
- Crack the eggs into a mixing bowl and whisk until eggs become light yellow in color. Set aside. Pour oil into In an 8" pan (you don't want to do a smaller pan or the eggs won't cook as well) and swirl around until pan in evenly coated with oil. Put pan on the stove over medium-low heat.
- While oil is heating quickly add water, salt, and pepper to the eggs and beat vigorously until the eggs become light and airy. When the oil becomes wavy and hot, slowly pour the eggs into the pan. Once the eggs are in the pan, do not stir! Let them just sit and start to bubble up a little bit.
- When the bottom of the eggs begin to set a little bit, use heat-resistant rubber spatula to gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.
10 BEST HEALTHY VEGETABLE OMELETTE RECIPES | YUMMLY
EASY VEGGIE OMELETTE - HOW TO FEED A PICKY EATER
From howtofeedapickyeater.com
HOW TO MAKE VEGAN VEGETABLE OMELETTE?
From organicvegansuperfoods.com
VEGETABLE OMELETTE RECIPE | VEGGIE OMELETTE - INDIAN VEG RECIPES
From hebbarskitchen.com
EASY TO MAKE OMELETTE WITH LOTS OF VEGGIES - LITTLE FIGGY FOOD
From littlefiggy.com
VEGGIE OMELET RECIPE WITH CHEESE - THERESCIPES.INFO
From therecipes.info
HOW TO MAKE A VEGETABLE OMELETTE: 12 STEPS (WITH PICTURES)
From wikihow.com
VEGAN OMELETTE (EASY 15 MINUTE RECIPE!) - CROWDED KITCHEN
From crowdedkitchen.com
CHEESY VEGETABLE OMELETTE - BROOKLYN FARM GIRL
From brooklynfarmgirl.com
CHICKPEA OMELETTE -THE BEST VEGAN OMELETTE
From thehiddenveggies.com
VEGGIE OMELET - RECIPE - NUTRIBULLET
From nutribullet.com
VEGGIE OMELETTE {EASY & CUSTOMIZABLE RECIPE} - FEELGOODFOODIE
From feelgoodfoodie.net
VEGGIE OMELETTE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
15 IRRESISTIBLE VEGETARIAN OMELETS TO MAKE FOR BREAKFAST
From ohmyveggies.com
THE BEST VEGAN OMELET RECIPE - VEGGIES DON'T BITE
From veggiesdontbite.com
HOW TO MAKE A VEGGIE OMELETTE - LIVE EAT LEARN
From liveeatlearn.com
10 BEST LOW CALORIE VEGETABLE OMELETTE RECIPES - YUMMLY
From yummly.com
VEGAN OMELET | MINIMALIST BAKER RECIPES
From minimalistbaker.com
WORLD'S BEST VEGETARIAN OMELETTE - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
VEGAN OMELETTE: A PROTEIN-PACKED WHOLE-FOOD RECIPE | VOJO
From vojo.health
CHEESE & VEGETABLE OMELETTES RECIPE | GET CRACKING
From eggs.ca
VEGAN OMELETTE - CALIFORNIA AVOCADOS
From californiaavocado.com
VEGAN CHICKPEA FLOUR OMELETTE (EASY & HEALTHY) – NUTRICIOUSLY
From nutriciously.com
VEGGIE OMELETTE WITH GOAT CHEESE | READER'S DIGEST CANADA
From readersdigest.ca
VEGAN OMELETTE - LIGHT FLUFFY AND SUPER EASY! - LOVING IT VEGAN
From lovingitvegan.com
HOW TO MAKE A VEGGIE OMELETTE (WITH TIPS) - ALPHAFOODIE
From alphafoodie.com
THE PERFECT OMELETTE RECIPE - AVOCADO & VEGGIES | WHOLESOME …
From wholesomeyum.com
VEGGIE OMELETS RECIPE | EATINGWELL
From eatingwell.com
OMELETTE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
THE BEST VEGAN OMELET RECIPE (EASY) - BIANCA ZAPATKA | RECIPES
From biancazapatka.com
EASY VEGETARIAN OMELET WITH BELL PEPPERS RECIPE
From thespruceeats.com
VEGETABLE OMELETTE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
THE BEST VEGAN OMELET: HOW TO MAKE A VEGAN OMELET WITHOUT …
From theedgyveg.com
BEST VEGAN CAMPING FOOD – BOIL IN A BAG OMELETTES!
From thehiddenveggies.com
VEGGIE MUG OMELETTE (READY IN 5 MINUTES!) | LIVE EAT LEARN
From liveeatlearn.com
VEGGIE OMELETTE RECIPE | BREAKFAST RECIPES | SBS FOOD
From sbs.com.au
VEGAN OMELETTE (WITH VEGETABLES AND AVOCADO) – EMILIE EATS
From emilieeats.com
THE BEST VEGETABLE OMELET RECIPE {LOW CALORIE
From loseweightbyeating.com
VEGAN OMELETTE RECIPE (NO TOFU) - ELAVEGAN | RECIPES
From elavegan.com
HEALTHY VEGGIE OMELETTE - GARLIC AND LIME
From garlicandlime.com
23 BEST OMELETTE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #for-1-or-2 #5-ingredients-or-less #very-low-carbs #omelets-and-frittatas #breakfast #lunch #eggs-dairy #vegetables #easy #beginner-cook #kid-friendly #vegetarian #eggs #dietary #low-sodium #low-calorie #comfort-food #low-carb #mushrooms #low-in-something #onions #peppers #brunch #taste-mood #number-of-servings
You'll also love