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
CHEESE AND VEGETABLE OMELET RECIPE
This recipe shows you how to make a fantastic omelet with cheese and vegetables. The possibilities are endless from here on.
Provided by Karen Ciancio
Time 15m
Number Of Ingredients 8
Steps:
- Coat a 6 inch skillet with the cooking spray. Place the skillet over medium heat until it is hot.
- Add the vegetables and sauté them until tender, about 5 minutes. Remove the vegetables from the skillet and set them aside.
- Combine the eggs, water and pepper and mix well. Recoat the skillet with the cooking spray and place the skillet over medium heat until hot enough to sizzle a drop of water.
- Pour in half of the egg mixture. As the egg starts to cook, gently lift the edges of the omelet and tilt the pan to allow any uncooked portion of the egg to flow underneath. Spoon half of the vegetables over half of the omelet when the eggs are set and the top is still moist and creamy.
- Top with 1 tablespoon of cheese, spread evenly over the omelet. Fold the unfilled side over the filling and place on a warm platter.
- Repeat for the second omelette.
Nutrition Facts : Calories 204 kcal, Carbohydrate 4 g, Protein 15 g, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 343 mg, Sodium 223 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
FLUFFY EGG WHITE OMELETTE
I used to think that an egg-white omelet couldn't be as good as a "real" one. I was wrong. This omelet is golden and so delicious!
Provided by Vered DeLeeuw
Categories Breakfast
Time 20m
Number Of Ingredients 8
Steps:
- Heat a nonstick 8-inch skillet over medium heat, 2-3 minutes.
- Meanwhile, in a medium bowl, vigorously whisk the egg whites with salt, pepper, and garlic powder, until frothy. Whisk in the parmesan.
- Using a spatula, fold the green onions and tomatoes into the egg whites. You can also scatter the vegetables on top of the eggs after you pour them into the skillet, as shown in the video. But I prefer the method of stirring them into the eggs before you pour them into the skillet.
- Lightly spray the skillet with olive oil spray, then pour the egg whites in and start cooking them, tilting the skillet to spread them evenly.
- As soon as the edges start to set, reduce the heat to medium-low. Gently and repeatedly lift the edges of the omelet, and tilt the skillet to allow the still-runny egg whites to slide to the bottom of the pan, where they will cook faster. The video below shows you how to do that.
- When the bottom of the omelet is cooked and the top is not runny anymore but still wet, carefully flip the omelet. I sometimes use two large spatulas for this task. Another method, shown in the video below, is to place a large heatproof plate on top of the skillet (careful - it will be hot), invert the omelet into the plate, then slide it back into the pan, cooked side up.
- After flipping the omelet, keep cooking it for just a few more seconds, then turn the heat off.
- Fold the omelet, slide it onto a plate, and serve.
Nutrition Facts : ServingSize 1 omelet, Calories 149 kcal, Carbohydrate 4 g, Protein 19 g, Fat 6 g, Sodium 461 mg, Fiber 1 g
CHEESE & VEGETABLE OMELETTES
A perfectly folded soft omelette oozing with cheese is a quick and delicious meal enjoyed anytime day or night. Include sweet peppers and mushrooms or substitute other vegetables paired with your favourite choice of cheese.
Time 10m
Yield Serves: 2
Number Of Ingredients 5
Steps:
- Whisk eggs, water and pepper in small bowl; set aside.
- Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat over medium heat. Add mushrooms; cook until tender, about 4 minutes. Remove mushrooms from skillet; set aside.
- Pour half of egg mixture into hot skillet. As eggs set at edges of skillet, use spatula to gently push cooked portions to the centre, tilting skillet to allow uncooked eggs to flow into empty spaces.
- When eggs are almost set on surface but still look moist, cover half of omelette with half of both mushrooms and cheese. Fold unfilled half of omelette over filled half. Cook for a minute, then slide omelette onto plate.
- Keep warm while making another omelette with remaining ingredients.
Nutrition Facts :
EASY EGG WHITE OMELET
This is my go-to breakfast every morning. Fast, easy, foolproof, customizable, and packed with protein, all for fewer calories than your average fast-food breakfast sandwich.
Provided by DONNA
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Spray a 9x5-inch glass or microwave-safe loaf pan with cooking spray; sprinkle the onion, green bell pepper, and mushrooms into the pan, and toss lightly with a fork just to mix. Season with salt and black pepper, and pour in the egg whites.
- Cook in a microwave oven on High setting for 3 minutes. Remove and stir the cooked egg white from the side of the pan into the rest of the ingredients; cook for 3 more minutes on High. If the omelet is still a little runny on top, slice it into chunks and turn them over in the loaf pan; microwave for 30 more seconds on High. Adjust salt and pepper, and serve.
Nutrition Facts : Calories 127.7 calories, Carbohydrate 0.8 g, Fat 0.1 g, Fiber 0.2 g, Protein 24.9 g, Sodium 370.9 mg, Sugar 0.4 g
EGG WHITE OMLET WITH VEGETABLE AND CHEESE
I made this for breakfast this morning. Curious of the nuttitional value. It was delicious, though. Pleas note that I used Mrs. Dash Tableblend fas my seasoning.
Provided by chef lisae
Categories < 30 Mins
Time 20m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 8
Steps:
- Heat a pan coated with cooking spray over medium heat.
- Add the veggies and saute until soft. About 5 minutes.
- In another pan coated with cooking spray and heated over medium heat, add the eggs and cheese.
- Allow eggs to set.
- Add the veggies to one half of the omlet and flip the other half over to cover the veggies.
- Transfer the omlet to a plate.
- Place Blueberries in a small dish.
- Enjoy!
Nutrition Facts : Calories 191.2, Fat 1.1, SaturatedFat 0.1, Sodium 284.1, Carbohydrate 24.1, Fiber 5, Sugar 15.1, Protein 22.6
LIGHT, DELICIOUS VEGETABLE EGG WHITE OMELET
This recipe is a great way to start off the day without the cholesterol or fat of a whole egg without sacrificing any of the flavor! Usually egg white omelets are really bland unless you stuff them with cheese, which cancels out the entire purpose of using egg whites. Anyway, wanting a delicious egg white omelet for breakfast one sunday morning, i whipped this up and was astounded with its amazing flavor! Using a lot of veggies kept me full until lunch, and the protein in the egg whites kept me going all day. Enjoy! This recipe can be easily altered by adding meat or different vegetables, i am a vegetarian so i didn't put any meat in. Also, change the cheeses to whatever you like, i used mozerella to keep the flavor mild. Note: Braggs liquid aminos is a healthy soy sauce substitute that adds protein and flavor to any desired dish. It can be found at most regular grocery stores and if not, at any health food store. If you don't have braggs, use soy sauce to taste on top of omelet. It sounds weird, but adds delicious flavor to the omelet!
Provided by luv_yoo_lotz
Categories Breakfast
Time 17m
Yield 1 omelet, 1 serving(s)
Number Of Ingredients 10
Steps:
- 1. Prepare all vegetables before hand, slicing mushrooms, chopping broccoli into small florets, and dicing tomato. Set aside.
- 2. In a medium sauce pan, grease with non fat no stick spray. Let pan heat up, and add in four egg whites. Let cook until it begins to set slightly but still has clear coating, and add in salt, pepper, cumin, rosemary, cheese and vegetables.
- 3. Let remaining egg white cook through, fold omelet.
- 4. Plate omelet, and top with desired amount of braggs liquid aminos or soy sauce. Enjoy!
Nutrition Facts : Calories 191.6, Fat 7.2, SaturatedFat 3.8, Cholesterol 22.1, Sodium 571.5, Carbohydrate 8.8, Fiber 2.5, Sugar 4.2, Protein 23.7
EGG-WHITE OMELET WITH GOAT CHEESE
For a healthy start to your day, try this easy egg-white omelet.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk egg whites with 1 tablespoon water; season with coarse salt and ground pepper.
- Heat olive oil in an 8-inch nonstick skillet over medium-high heat. Add egg whites to skillet; cook until nearly set, using a flexible heatproof spatula to repeatedly pull in sides of omelet to allow uncooked egg to run underneath, 1 to 2 minutes.
- Sprinkle crumbled goat cheese and prepared salsa over the top. Gently slide omelet onto serving plate, folding it over by tipping skillet slightly.
Nutrition Facts : Calories 156 g, Fat 8 g, Protein 17 g
VEGGIE OMELET WITH GOAT CHEESE
My family eats a lot of vegetables so I'll set some aside at dinner to use in an omelet the next day. This cuts prep time in half! I like the versatility of this recipe because it can be made with whatever veggies and cheeses you have. -Lynne Keast, Monte Sereno, California
Provided by Taste of Home
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk eggs, milk, salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add zucchini, mushrooms and green pepper; cook and stir 3-5 minutes or until tender., Add spinach, green onions and garlic; cook and stir 1-2 minutes longer or until spinach is wilted and garlic is tender. Transfer vegetable mixture to a small bowl. In same pan, heat remaining oil. Pour in egg mixture. Mixture should set immediately at edge., As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetable mixture on one side; sprinkle with cheese. Fold omelet in half; cut in half and slide onto plates. Sprinkle with additional green onions.
Nutrition Facts : Calories 316 calories, Fat 23g fat (7g saturated fat), Cholesterol 393mg cholesterol, Sodium 539mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.
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