Creamy Garden Vegetable 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.

GARDEN VEGETABLE OMELETTE BRAID(PAMPERED CHEF COPYCAT)

Steps:

• Preheat oven to 375*F.
• In a bowl, whisk cream cheese and milk. Add the flour and whisk until smooth.
• Separate 1 egg, reserving egg white. Add the yolk, remaining 7 eggs, dill weed, salt and pepper to cream cheese mixture, whisking until smooth.
• Add asparagus, bell pepper, and onion to the bowl, mix well.
• Melt the butter or margarine in a 12" skillet over medium heat.
• Add the egg mixture and cook, stirring occasionally, 4-6 minutes or until eggs are set but still moist.
• Remove pan from heat. Set aside.
• Unroll the 2 packages of crescent rolls, do not separate.
• Arrange dough on a cookie sheet with longest sides of rectangles across the width of the cookie sheet. Roll the dough with a rolling pin(or round drinking glass) to seal seams.
• Startin on longest sides of cookie sheet, cut sides of dough into eight strips, about 1 1/2" wide and 3" long.
• Using an ice cream scooper, scoop filling evenly over center of dough.
• Starting at one end, lift one strip of dough; twist one turn and lay across the top of the filling.
• Repeat, alternating strips of dough to form a braid.
• Fold the bottom edges of the dough up at the ends of braid.
• Brush top of braid with the remaining lightly beaten egg white.
• Bake 25-30 minutes or until golden brown. Enjoy!

LAYERED VEGETABLE OMELET GRATIN

Steps:

• To make omelets, using 2 eggs each, make variations using the above ingredients.
• For the first omelet, combine 1 clove of garlic, spinach, artichokes, eggs, and mix well. Fry in a small omelet pan with olive oil. Flip and cook other side, then transfer to a plate.
• For the second omelet, saute the red bell pepper, and jalapeno with 1 garlic clove. Cook until pepper is softened. Add the prosciutto, 2 eggs, and cook flat, then flip and cook the other side. Transfer to a plate.
• For the third omelet, saute the asparagus with the remaining garlic, and cook until asparagus is tender. Pour 2 beaten eggs and chives over asparagus, and cook until done on first side. Flip, cook other side, and transfer to a plate.
• Repeat each step for each omelet depending on how many omelets you wish to serve.
• Preheat the broiler.
• To make the sauce, melt the butter in a saucepan, sprinkle with the flour and cook for 1 to 2 minutes over medium low heat until flour begins to turn golden. Remove from heat; add milk, and stir, mixing well. Return to heat and stir as it cooks, thickening the sauce. Stir in the cheese, and season with salt, pepper, and cayenne pepper.
• To serve, plate the omelets, pour cheese sauce over, sprinkle with grated Parmesan, and broil until lightly browned. Serve immediately.

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.

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.

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 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.

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.

HERBED CREAM CHEESE OMELET

Steps:

• Mix the cream cheese with the cilantro in a bowl, adding salt and pepper to taste.
• Heat one-quarter of the butter in a well-seasoned omelet pan or 8 inch non-stick frying pan over medium-high heat. When the butter is hot and bubbling, swirl it around in the pan.
• Just before the butter begins to brown, beat 2 of the eggs and pour into pan. Lower the heat.
• After 10 seconds or so, the omelet will coagulate. Push the omelet to one side of the pan with a spoon or spatula, and let the raw egg run over the cleared skillet. Repeat this one more time, then take the skillet off the heat.
• Dab one quarter of the herbed cream cheese along the middle of the omelet from one side to the other. Season the omelet with additional salt and pepper to taste. If it has not completely set, place the pan over medium heat for a half minute longer. When the omelet is set, slide it from the pan onto a plate so that the omelet rolls up and the herbed cream cheese runs along the length of the roll. Serve it right away. Make three more omelets the same way, making sure the pan and butter get good and hot before adding the beaten eggs. Serve each one as soon as it is cooked.