Fresh Vegetable Omelet Recipes

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FRESH VEGETABLE OMELET



Fresh Vegetable Omelet image

Healthy and simply delicious, this light and fluffy omelet is chock-full of fresh garden veggies, flavor and cheese. Makes it with whatever veggies you have on hand and it's great for any meal at all! -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 2 servings.

Number Of Ingredients 12

4 egg whites
1/4 cup water
1/4 teaspoon cream of tartar
2 eggs
1/4 teaspoon salt
1 teaspoon butter
1 medium tomato, chopped
1 small zucchini, chopped
1 small onion, chopped
1/4 cup chopped green pepper
1/2 teaspoon Italian seasoning
1/3 cup shredded reduced-fat cheddar cheese

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.

Nutrition Facts : Calories 222 calories, Fat 11g fat (5g saturated fat), Cholesterol 231mg cholesterol, Sodium 617mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges

WORLD'S BEST VEGETARIAN OMELETTE



World's Best Vegetarian Omelette image

World's Best Vegetarian Omelette, for a healthy and happy start of your day. It is too easy to make, and the secret to an absolutely great omelette is using fresh ingredients. You'd be surprised how this omelette tastes like a restaurant one. Low carb, gluten free recipe for breakfast or brunch, this veggie omelette is the best and healthiest breakfast to start your day right. Or even a nice brunch. It's easy to make, and you can add any ingredients you like.

Provided by Daniela Apostol

Categories     Breakfast

Time 10m

Number Of Ingredients 7

2 large eggs
1/4 red pepper, chopped
1/4 cup Cheddar cheese, grated
a few leaves of fresh baby spinach
2 cherry tomatoes, chopped
salt and pepper
1/4 tsp butter

Steps:

  • Cut the cherry tomatoes, red pepper and spinach leaves.
  • Melt the butter in the frying pan.
  • Beat the eggs with a fork and season with salt and pepper.
  • Add the mixture to the pan and spread it out evenly. When it starts to firm up, but still has a bit of raw on top, add grated cheese and also the cherry tomatoes, spinach, and red pepper.
  • Using a spatula, ease the edges and quickly turn it over onto the other side.
  • The other side will cook a lot quicker, it only needs about 1-2 minutes.
  • When it is done, place a large plate on top of the pan and flip the omelette as fast as you can.
  • Serve immediately.

Nutrition Facts : Calories 264 kcal, Carbohydrate 4 g, Protein 19 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 360 mg, Sodium 314 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

VEGETABLE OMELETTE



Vegetable Omelette image

"This is a recipe I used to make with bacon, ham and regular cheese," said Pamela Shank of Parkersburg, West Virginia. "It is easy to substitute the high fat for the low fat or fat free ingredients. This is a very pretty dish when it is served because of all the colors."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 10

2 small red potatoes, diced
1/4 cup sliced fresh mushrooms
1 tablespoon chopped green pepper
1 tablespoon chopped sweet red pepper
1 green onion, chopped
1 tablespoon olive oil
2/3 cup egg substitute
1/4 cup shredded reduced-fat cheddar cheese, divided
2 tablespoons fat-free sour cream
1/4 cup chopped tomato

Steps:

  • Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 5-7 minutes or until tender. Drain. , In a small skillet, saute the mushrooms, peppers, onion and potatoes in oil until tender. Coat a nonstick skillet with cooking spray and place over medium heat. Add egg substitute. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture over the top; sprinkle with 2 tablespoons cheese. , Transfer to a serving plate. Top with sour cream, tomato and remaining cheese.

Nutrition Facts : Calories 202 calories, Fat 10g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 276mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

YUMMY VEGGIE OMELET



Yummy Veggie Omelet image

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

2 tablespoons butter
1 small onion, chopped
1 green bell pepper, chopped
4 eggs
2 tablespoons milk
¾ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 ounces shredded Swiss cheese

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

VEGETABLE OMELETTE



Vegetable Omelette image

This vegetable omelette is both healthy and delicious. It's super easy to make and you can prep the vegetables ahead of time. It's like enjoying a garden salad in an omelette. It's packed with the nutrition you need to keep going all morning!

Provided by Heavenly Home Cooking

Categories     Breakfast

Time 25m

Number Of Ingredients 13

1 tablespoon olive oil
½ cup sliced baby bella or white mushrooms
½ teaspoon minced garlic
¼ cup sliced zucchini
½ cup cherry tomatoes (Cut in half.)
¼ cup chopped bell pepper
4 cups fresh spinach
2 tablespoons butter
6 large eggs (Beaten)
salt and pepper (You can vary this according to your taste. I usually do ½ teaspoon salt and ¼ teaspoon pepper per omelette.)
¼ cup sliced black olives
1 teaspoon chopped fresh basil (You can substitute ½ teaspoon of dried basil.)
2 tablespoons grated Parmesan cheese

Steps:

  • Add olive oil to medium non-stick skillet over medium heat. Allow oil to heat for 2-3 minutes.
  • Add sliced mushroom and garlic and cook for 3-4 minutes, stirring frequently.
  • Add zucchini, tomatoes and bell pepper. Saute until soft but not mushy, about 3 minutes.
  • Add spinach and cook until spinach cooks down and wilts, about 3-4 minutes.Remove vegetable mixture to a bowl and set aside. Wipe skillet with a paper towel.
  • Add eggs and salt and pepper to a blender and blend for about 1 minute. Alternatively, you can add the eggs and salt and pepper to a medium bowl and whisk vigorously for 1-2 minutes. Melt 1 tablespoon butter in skillet over medium heat.
  • Reduce heat to low-medium. Add half of the egg mixture and cook until warmed and the edges are beginning to set, about 30 seconds. Using a heatproof spatula, lift the cooked edges and gently push them toward the center. At the same time, lift and tilt the pan to allow the liquid egg on top to flow underneath, then cook for 30 seconds longer. Repeat as necessary along the perimeter until no liquid egg remains.
  • When the eggs are almost set but still moist on top, sprinkle half of the vegetable mixture on one side of the omelette.
  • Sprinkle ½ of cheese, basil and black olives on top of the vegetable mixture. Cook for 30 seconds to 1 minute longer.
  • Using a wide spatula, fold the untopped half of the omelette over the filled half. Allow to cook about 30 seconds longer to allow the cheese to melt and the omelette to meld together. Slide the omelette onto a serving plate.Repeat steps 6-9 for the second omelette. Serve warm with chopped basil as a garnish, if desired.

Nutrition Facts : Calories 346 kcal, Carbohydrate 8 g, Protein 24 g, Fat 24 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 577 mg, Sodium 657 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

ISAAC HAYES' ORGANIC VEGETABLE OMELET



Isaac Hayes' Organic Vegetable Omelet image

Provided by Food Network

Time 25m

Number Of Ingredients 16

1 tablespoon butter
1/3 cup chopped organic onion, red pepper, yellow pepper, green pepper
1/3 cup sliced organic mushrooms
1 teaspoon garlic powder
1 teaspoon sweet basil
1/4 teaspoon allspice
1/4 Chinese herb spice
1 teaspoon curry
1/2 teaspoon tarragon
1 teaspoon soy sauce
1/3 cup free-range turkey bacon (already diced, crisped, and dried)
4 organic eggs
1 tablespoon 2 percent low-fat organic milk
1/3 cubed super-sharp cheddar cheese
Sliced organic peaches (optional, for garnish)
Organic maple syrup (optional)

Steps:

  • In a medium sized non-stick skillet over medium heat, melt 1 tablespoon of butter. Saute vegetables. Add spices, Add already cooked bacon. In a small bowl, beat eggs together with milk. Pour over vegetable-bacon mixture. Let cook undisturbed for 5 seconds. Next add cheese. Push egg mixture to the center of the pan. Tilt pan to allow the uncooked eggs to run the edge of pan. Flip omelet, and let cook for 2 minutes. Divide in half and serve immediately. Isaac likes to garnish his plate with fresh organic peaches. His secret ingredient is a drizzle of maple syrup which he says adds sweetness to the eggs.
  • If you prefer a low-fat, low-cholesterol variety eliminate the egg yolks. Be sure to add herbs and seasonings to the egg whites to enhance flavor.

THAI-STYLE OMELET WITH FRESH VEGETABLE GARNISH



Thai-Style Omelet With Fresh Vegetable Garnish image

Not a strictly traditional Thai recipe per se,but a very good recipe true to Thai flavors,this has been a recipe I've made over and over throughout the years.It is quick,simple,healthy and uses ingredients I always have.Thai chiles are nice here,of course,but I usually use serrano or jalapeno chiles since thats what I have on hand.Sometimes I cook the green onion,chiles,and cilantro in the omelet,sometimes I reserve some or all of them as a garnish.The beauty of this recipe is it is easy and flexible;do whatever feels right and it will taste good!

Provided by strangelittlebeast

Categories     < 15 Mins

Time 15m

Yield 1 omelet, 1 serving(s)

Number Of Ingredients 11

2 large eggs
2 teaspoons Thai fish sauce (nam pla,use to taste)
1/2 teaspoon sugar (to taste)
1/4 teaspoon black pepper (to taste)
1 tablespoon oil
1 hot chili pepper, sliced very thinly
1 green onion, sliced very very thinly, green and white
1 tablespoon fresh cilantro, chopped
2 teaspoons sriracha sauce (to taste)
1 cucumber, peeled and thinly sliced
1/2 cup daikon radish, peeled and thinly sliced

Steps:

  • Wash and prepare all ingredients,slicing or cutting them to size.
  • Beat the eggs and season with nam pla,sugar,and pepper to taste.Add some or all of the green onion,and the chile if desired.
  • Heat the oil in a small skillet over medium.When it is hot,add the eggs and cook until lightly browned on one side.Flip and cook until lightly browned on the other side.Remove to a plate.
  • Garnish with the cilantro,dots of sriracha sauce,and any remaining green onion or chiles.
  • Arrange the cucumber and daikon slices around the omelet and serve with extra sriracha and nam pla .

Nutrition Facts : Calories 345.2, Fat 23.6, SaturatedFat 5, Cholesterol 372, Sodium 1096.3, Carbohydrate 19.9, Fiber 2.7, Sugar 10.6, Protein 16.4

FRESH HERBS OMELET



Fresh Herbs Omelet image

This is called a "fines herbes" omelet in France, and usually contains finely minced parsley and chives, sometimes tarragon or chervil as well. The herbs should be sweet ones rather than bitter or sharp; basil, mint, and dill would also work. This is a classic French rolled omelet, served hot, right out of the pan, an utterly satisfying quick meal. The classic French omelet is made with butter, but in the Mediterranean a healthier version is made with olive oil. Use a nonstick pan for this.

Provided by Martha Rose Shulman

Time 10m

Yield 2 rolled omelets, serving 2

Number Of Ingredients 5

4 large or extra-large eggs
Salt and freshly ground pepper
1 tablespoon plus 1 teaspoon milk
3 tablespoons minced chopped herbs, such as parsley, dill, chives, tarragon, chervil, basil, mint (use no more than 3)
1 tablespoon plus 1 teaspoon extra virgin olive oil

Steps:

  • Break 2 eggs into a bowl and beat with a fork or a whisk until frothy. Add salt and freshly ground pepper to taste (about 1/8 teaspoon salt), and 2 teaspoons milk. Whisk half the herbs into the eggs and mix well.
  • Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons of the olive oil. When the oil feels hot when you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. As soon as the eggs are set on the bottom, jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Tilt the pan and roll out onto a plate. Repeat with the remaining eggs and herbs, and serve.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 20 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 5 grams, Sodium 326 milligrams, Sugar 1 gram, TransFat 0 grams

FARM-FRESH OMELET



Farm-Fresh Omelet image

Make and share this Farm-Fresh Omelet recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 37m

Yield 1 serving(s)

Number Of Ingredients 8

2 extra-large eggs
salt
fresh ground black pepper
2 tablespoons unsalted butter
1 baby leek, sliced into thin half-moons (white and light green parts, may substitute 2 scallions)
1 cup lightly packed chopped fresh spinach
1/4 cup diced tomatoes, squeezed of juice (may substitute halved cherry tomatoes)
1/2 cup crumbled mild creamy goat cheese (may substitute grated sharp cheddar cheese)

Steps:

  • Crack eggs into a mixing bowl; add salt, pepper, and 1 tablespoon water; whisk just enough to combine the yolks and whites; you should still see large bubbles; set aside.
  • Melt 1 tablespoon butter in a 7-8 inch omelet pan or skillet (nonstick) over medium heat.
  • Add in leek; stir/saute about 5 minutes until soft (scallions will take about half this time).
  • Stir in spinach; cook until wilted, with no watery liquid.
  • Spoon mixture out into a bowl, stir in tomatoes and salt lightly.
  • Wipe out the pan; warm it again over high heat.
  • Add the remaining tablespoon butter, swirling to coat the entire surface thoroughly.
  • Just when the butter begins to color, add the egg mixture and swirl it to coat the entire surface.
  • Let the pan sit directly over the heat for a few seconds, until the eggs just begin to set in the bottom of the pan.
  • Spoon the leek mixture over the egg, quickly followed by about half the cheese.
  • Pull the pan sharply toward you several times and then tilt the pan and use a spatula to fold the front half of the omelet over the back.
  • Tip the omelet out onto a heatproof plate, neatening it with a spatula.
  • Sprinkle the remaining cheese over the top; arrange extra tomatoes over or on the side; serve immediatly.

Nutrition Facts : Calories 443.4, Fat 35, SaturatedFat 18.3, Cholesterol 551.7, Sodium 209.3, Carbohydrate 16.4, Fiber 2.8, Sugar 5.7, Protein 17.4

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FRESH GOAT CHEESE OMELET | RICARDO
Preparation. In a bowl, combine the eggs with the chives. Season with salt and pepper. In a very hot 8-inch (20-cm) non-stick skillet, melt the butter. Pour the egg mixture into the skillet. Cook over medium heat, breaking the bottom of the omelet with a spatula to facilitate cooking. When the edge of the omelet, not the centre, is almost ...
From ricardocuisine.com


FRESH VEGETABLE OMELET RECIPE - COOKSRECIPES.COM
Fresh Vegetable Omelet. A wholesome fluffy omelet filled with an assortment of Italian-seasoned sautéed vegetables and cheese. Recipe Ingredients: 1 small onion, sliced 1/4 cup chopped green pepper 1 small zucchini, sliced 1 medium tomato, chopped 1/2 teaspoon Italian seasoning or oregano leaves, crushed 4 large eggs, separated 1/4 cup water 1/4 teaspoon …
From cooksrecipes.com


FRESH VEGETABLE OMELET RECIPE BY SOUTHERN.CROCKPOT | IFOOD.TV
Fresh Vegetable Omelet. By: Southern.Crockpot. How To Make An Omelette - Quick Simple - Mushrooms Onions Peppers Melted Cheese. By: RebeccaBrandRecipes. How To Make An Omelet - Easy Cheesy Omelet . By: HilahCooking. How to Make an Omelet. By: Copykat. Glen Makes The Tasty Fluffy Omelette. By: LeGourmetTV. 5 Ingredients Spanish Omelette / How …
From ifood.tv


VEGGIE OMELETS RECIPE | EATINGWELL
Step 1. For filling, in a medium bowl stir together tomatoes, cucumber, squash and avocado. Set aside. In a medium bowl whisk together eggs, egg product, water, basil, salt and pepper. Advertisement. Step 2. For each omelet, coat an 8-inch …
From eatingwell.com


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