Creamy Garden Vegetable Baked Omelet Recipes

CREAMY GARDEN VEGETABLE OMELET

Steps:

• Heat oil in a small non-stick skillet over medium high heat. Add eggs; cook 2 to 3 min. or until almost set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. Top with cream cheese spread; cook until eggs are set but top is still slightly moist.
• Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Cook 1 to 2 min. or until cream cheese is melted. Slide or flip omelet onto plate. Sprinkle with chives.

CREAMY GARDEN VEGETABLE BAKED OMELET

Steps:

• Heat oven to 375ºF.
• Combine vegetables in 9-inch square pan sprayed with cooking spray.
• Beat cream cheese spread and eggs in medium bowl with whisk until blended. Gradually stir in milk; pour over vegetable mixture in pan.
• Bake 45 min. or until center is set and top is lightly browned.

BAKED VEGETABLE OMELET

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.

BAKED VEGETABLE OMELET

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.

YUMMY VEGGIE OMELET

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.

BAKED VEGETABLE OMELET

Steps:

• Heat oven to 350 degrees. Layer Pepper Jack, broccoli and tomatoes in ungreased 8x8x2 inch baking dish. Beat milk, flour, salt, pepper and eggs until smooth. Pour over cheese.
• Bake, uncovered, for 40 to 45 minutes or until egg mixture is set. Let stand 10 minutes before cutting into servings.

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.

CREAMY VEGETABLE MEDLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
• Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.

VEGGIE CREAM CHEESE OMELETS

Steps:

• In medium bowl, beat eggs, salt and pepper with fork or wire whisk until well blended; set aside. In 8-inch nonstick omelet pan or skillet, heat 2 teaspoons of the butter over medium heat. Cook asparagus and bell pepper in butter 3 to 4 minutes, stirring frequently, until crisp-tender; remove from pan.
• Add 2 teaspoons of the butter to pan. Increase heat to medium-high. Pour half of the egg mixture (scant 1 cup) into pan. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
• Spoon 1/4 cup of the cream cheese in dollops evenly over omelet; top with half of the asparagus and bell pepper. Tilt skillet and slip pancake turner under omelet to loosen. Remove from heat. Fold omelet in half; remove omelet from skillet. Repeat with remaining ingredients. To serve, cut each omelet crosswise in half; sprinkle with chives.

BAKED VEGETABLE OMELET

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.

FRESH VEGETABLE OMELET

Steps:

• In a small bowl, beat the egg whites, water and cream of tartar until stiff peaks form. In a large bowl, beat eggs and salt until thick and lemon-colored, about 5 minutes. Fold in the whites., In a 10-in. ovenproof skillet coated with cooking spray, melt butter. Pour egg mixture into skillet. Cook for 5 minutes over medium heat or until puffed and lightly browned on the bottom. Bake, uncovered, at 350° for 10-12 minutes or until a knife inserted 2 in. from edge comes out clean., Meanwhile, in a large skillet, saute the tomato, zucchini, onion, green pepper and Italian seasoning until tender. Carefully run a knife around edge of ovenproof skillet to loosen omelet. With a knife, score center of omelet. Place vegetables on one side and sprinkle with cheese; fold other side over filling. Slide onto a serving plate; cut in half.