Bills Lite Garden Omelet Recipes

SUMMER GARDEN OMELET

Steps:

• In a 10-in. nonstick skillet coated with cooking spray, saute the zucchini, onion and green pepper in butter until tender., Meanwhile, in a small bowl, whisk the egg whites, eggs, milk, salt and pepper. Pour into skillet; cook over medium heat., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle cheese on one side; fold other side over filling. Slide omelet onto a plate. Cut in half.

COUNTRY GARDEN OMELET

Steps:

• Beat eggs with salt, ground mustard, cayenne and onion powder until well blended; set aside.
• In 12 inch skillet saute red and green bell peppers and onion in vegetable oil over medium heat until soft.
• Stir in ham and sausage.
• Remove to plate.
• In same skillet, pour in egg mixture.
• Cook over medium heat for 3-5 minutes, lifting up edges to let liquid egg in the center to flow into skillet.
• Continue cooking until egg mixture is firm, but not browned.
• Pour reserved peppers, onion, ham and sausage onto 1/2 of the omelet.
• Sprinkle with 1/2 of the cheese.
• Fold omelet in half with spatula.
• Sprinkle with remaining cheese.
• Enjoy!

GARDEN OMELET WITH SMOKY CHEDDAR AND APRICOT CREAM

Steps:

• In small bowl, combine sour cream and apricot preserves. In medium bowl, lightly beat eggs and water; season with salt and pepper. In 10-inch nonstick skillet, heat 1 teaspoon oil over high heat; add remaining filling ingredients. Cook and stir 3 to 5 minutes or until vegetables are crisp-tender and turkey sausage is browned; remove from skillet.
• Heat same skillet over high heat until very hot; add 1 tablespoon oil. Working quickly, add egg mixture all at once to skillet. Using a heat-proof rubber spatula or large spoon, scrape the egg mixture from the outside of the pan to the center, tilting the pan continuously to allow the uncooked egg mixture to flow underneath. When the surface of the omelet is still shiny, sprinkle with 1/2 cup cheese. Remove from heat. Spoon turkey sausage and vegetable mixture over half the omelet; fold the other half over. Sprinkle with remaining 1 tablespoon cheese and chives. Serve with apricot cream.

ITALIAN GARDEN OMELET

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add vegetables and seasonings; cook and stir until tender. Remove from pan., In a large bowl, whisk eggs, cream and seasonings until blended. In same pan, heat 1 tablespoon butter over medium-high heat. Add half of the egg mixture (about 1 cup) to skillet. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath., When eggs are thickened and no liquid egg remains, spoon half of the vegetables on 1 side; sprinkle with 1/4 cup mozzarella cheese. Fold omelet in half; sprinkle with 1 tablespoon Parmesan cheese. Cut omelet in half and slide each half onto a plate. Repeat with remaining ingredients.

BILL'S LITE GARDEN OMELET

Steps:

• Spray small skillet with non-stick spray.
• Add shallots and garlic, cooking over medium-low heat for 2-3 minutes, adding a few drops of water as necessary to prevent sticking.
• Season with salt and pepper; add bell peppers and saute for a few more minutes before adding mushrooms and 1-2 tsp water, continuing to cook until vegetables are tender.
• Remove from heat and drain any excess liquid.
• Stir in tomatoes.
• Beat together egg whites, yolk, creamer (or milk), and remaining seasonings (onion powder, thyme, chives, Worcestershire, hot sauce, and Cajun seasoning).
• Generously coat a medium sized skillet with non-stick cooking spray; heat over low to medium-low heat.
• Pour in egg mixture.
• When egg is mostly set, sprinkle vegetables over surface; then sprinkle cheese on top of vegetables.
• As cheese begins to melt, fold omelet approximately 1/3 over towards center, and the remaining third on top of that.
• Slide omelet onto serving plate.
• Garnish with a sprinkle of paprika if you desire.
• Serve.