VEGGIE OMELETTES (WITH TIPS ON HOW TO MAKE THE PERFECT OMELET)
A delicious and healthy Veggie Omelet recipe with tips on how to make the PERFECT Omelet. Use your favorite vegetables to create your own perfect omelet.
Provided by Erica Walker
Categories Breakfast
Time 20m
Number Of Ingredients 15
Steps:
- 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.
- Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
- Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left. DO NOT OVERCOOK!
- Stir cheese and toppings together and spoon down center of the omelet in a line (adding more cheese to the top if you like it extra cheesy). Quickly fold one side of the omelet over the toppings and then do the same with the other side (as if you were folding a piece of paper into thirds).. you may also just fold the omelet straight over (as if folding a piece of paper in half). You may keep the omelet in the pan until the cheese is melted (flipping over if necessary).. just be sure you don't overcook the eggs-- you don't want them to be crispy and brown!
- Top with additional toppings, hollandaise sauce (click here), salsa, sour cream.. etc...
Nutrition Facts : Calories 495 kcal, Carbohydrate 12 g, Protein 17 g, Fat 45 g, SaturatedFat 31 g, Cholesterol 343 mg, Sodium 282 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
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
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
MUFFIN CUP VEGGIE OMELETS
These easy omelets are great for breakfasts on the go. Wrap a couple in some parchment paper and enjoy on the road or at your desk; they can be eaten with your hands!
Provided by Audrey Johns
Categories HarperCollins HarperCollins Breakfast Quick & Easy Egg Bake Vegetarian Vegetable Spinach Mushroom Goat Cheese
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Spray a 12-cup muffin pan with oil spray.
- As you chop the veggies, divide them among the muffin cups.
- In a large bowl, whisk together the eggs, egg whites, salt, and pepper. Pour 2 tablespoons of the egg mixture into each muffin cup, then top each with 1 teaspoon of goat cheese.
- Bake the omelets for 20 minutes, then let them rest for 5 minutes in the pan (this will help them stay together).
- Variations:
- You can use any cheese you like! Cheddar and feta both work well. If you like spice, add a few dashes of your favorite hot sauce to the eggs. If you want to add meat, crumble 2 cooked sausage patties and add them to the veggies.
- Do Ahead
- Save more time in the morning by prepping the omelets the night before. Fill the muffin cups with veggies and whisk the eggs in a bowl, cover both with plastic wrap, and place in the fridge. The next morning, give the eggs another quick whisk, then pour them into the muffin cups, top with cheese, and pop in the oven. This will take less than 5 minutes.
- You can reheat these for the very busiest mornings. Make and refrigerate them a few days ahead and pop them in a 200°F oven while you get ready. They need 20 minutes to heat, but can be left in the oven to stay warm for up to an hour.
BAKED VEGETABLE OMELET
This vegetable omelet can be served warm or cold.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees with rack in upper third. Brush a rimmed baking sheet with oil. Line with parchment; brush parchment. Whisk eggs in a bowl until combined, then slowly whisk in flour, thyme, and salt until smooth. Pour into prepared baking sheet. Sprinkle with red onion and tuck in greens.
- Bake until puffed and golden, about 20 minutes. Serve warm or room temperature, cut into squares.
BUSTED-UP VEGGIE OMELET
This is for those of you who tend to break your omelet every time you attempt to make one. With my busted-up veggie omelet, you can have flavor, texture, and no apprehension about keeping the eggs together! I've made this as nutritious as I can without sacrificing flavor.
Provided by al
Categories Omelets
Time 15m
Yield 2
Number Of Ingredients 11
Steps:
- Heat oil in a medium-sized skillet over medium heat.
- Whisk egg whites, egg, and milk together in a small bowl. Toss tomato, onion, mushrooms, and spinach together in a separate bowl.
- Pour egg mixture into the hot skillet. Cook until firm on the bottom, about 1 minute. Flip the omelet using a spatula; don't be meticulous, it's supposed to be busted up. Immediately add the tomato mixture and sprinkle mozzarella and Parmesan cheeses on top. Let cheeses melt slightly, about 2 minutes.
- Push omelet onto a plate using the spatula. Season with salt and pepper.
Nutrition Facts : Calories 260.5 calories, Carbohydrate 6.4 g, Cholesterol 107.7 mg, Fat 20.1 g, Fiber 1.2 g, Protein 13.9 g, SaturatedFat 5.2 g, Sodium 348.1 mg, Sugar 3.6 g
BAKED VEGETABLE OMELET
This is more filling than your average omelet. It goes great with salad and toast. A small food processor can really speed up the preparation (although I still prefer to shred the zucchini by hand).
Provided by Valeria
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F Shred vegetables on a course grater or in a food processor. Squeeze as much moisture as possible from zucchini.
- In a large bowl beat eggs, then mix in vegetables and remaining ingredients except for butter.
- Grease a 9- or 10-inch casserole or deep glass pie pan. Fill with egg mixture, dot with butter and bake about 30 minutes until firm.
- Let cool 5 minutes before cutting. This dish is best served warm, not hot.
Nutrition Facts : Calories 282.7, Fat 17.9, SaturatedFat 9.5, Cholesterol 248.8, Sodium 596.5, Carbohydrate 15.2, Fiber 3.3, Sugar 3.5, Protein 16.5
GREEK VEGGIE OMELET
Steps:
- Whisk together eggs, milk and salt. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; saute mushrooms and onion until golden brown, 5-6 minutes. Stir in spinach until wilted; remove from pan., In same pan, heat remaining oil over medium-low heat. Pour in egg mixture. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetables on 1 side; sprinkle with cheese and olives. Fold to close; cut in half to serve. Sprinkle with pepper.
Nutrition Facts : Calories 271 calories, Fat 19g fat (5g saturated fat), Cholesterol 378mg cholesterol, Sodium 475mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
OMELET WRAPS WITH VEGETABLES
This perfectly self-contained wrap sandwich can go anywhere. To make a meat-filled version, substitute four ounces of your favorite cold cut for the omelet.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 4
Number Of Ingredients 9
Steps:
- Lightly whisk together eggs, salt, and pepper in a small bowl. Heat butter in a 12-inch nonstick skillet over medium heat. Add beaten eggs; cook, lifting up cooked egg with a spatula to let raw egg stream underneath. Cook until set, about 5 minutes. (If top is still runny, heat omelet in a 350 degree oven until set, about 5 minutes.)
- Cut omelet into four strips. Spread each wrap with 1 tablespoon mayonnaise; divide omelet, avocado, carrot, and basil among wraps. Roll up wraps, folding in sides. Halve wraps; wrap in waxed paper. Refrigerate until ready to serve.
BAKED VEGETABLE OMELET
Your vegetarian friends will love it when you bake this omelet, an updated version of the ham and sausage stratas.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Layer Monterey Jack cheese, broccoli, tomatoes and Cheddar cheese in ungreased square baking dish, 8x8x2 inches. Beat milk, flour, salt and eggs until smooth; pour over cheese.
- Bake uncovered 40 to 45 minutes or until egg mixture is set. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 430, Carbohydrate 15 g, Cholesterol 220 mg, Fat 1, Fiber 2 g, Protein 27 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 750 mg
OMELETS WITH ROASTED VEGETABLES AND FETA
If you have roasted vegetables on hand an omelet is a wonderful vehicle for them. Omelets are so quick to make, and so satisfying, whether you make them for breakfast, lunch, or dinner. You can cut up your roasted vegetables into slightly smaller pieces if you want a less chunky omelet.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, quick, main course
Time 2m
Yield Serves 1
Number Of Ingredients 6
Steps:
- Break eggs into a bowl and beat with a fork or a whisk until frothy. Whisk in salt and pepper to taste and 2 to 3 teaspoons milk.
- Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons unsalted butter or olive oil. When butter stops foaming or oil feels hot when you hold your hand above it, pour eggs right into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl pan to distribute eggs evenly over the surface. Shake pan gently, tilting it slightly with one hand while lifting up edges of the omelet with the spatula in your other hand, to let eggs run underneath during first few minutes of cooking.
- As soon as eggs are set on the bottom, spoon roasted vegetables over the middle of the egg "pancake" and sprinkle feta over vegetables. Jerk pan quickly away from you then back towards you so that the omelet folds over onto itself. If you don't like your omelet runny in the middle, jerk pan again so that omelet folds over once more. Cook for 30 seconds to a minute longer. Tilt pan and roll omelet out onto a plate.
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