Garden Grill Omelet Recipes

SUMMER GARDEN OMELET

Steps:

• In a 10-in. nonstick skillet coated with cooking spray, saute the zucchini, onion and green pepper in butter until tender., Meanwhile, in a small bowl, whisk the egg whites, eggs, milk, salt and pepper. Pour into skillet; cook over medium heat., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle cheese on one side; fold other side over filling. Slide omelet onto a plate. Cut in half.

THE GRIDDLE OMELET

Steps:

• 1) Sauté fillings for about a minute just to soften them up slightly. You can do this on the griddle or in a separate skillet.
• 2) Get the griddle hot. A drop of water should dance like crazy on it.
• 3) Quickly add the butter to the griddle and move it around to coat everything with the spatula.
• 4) Once the butter stops bubbling, add the eggs. Use a spatula and scoop all the eggs into a rough rectangle.
• 5) Add the cheese and any other fillings you have.
• 6) Do a two part fold. Fold the top over the fillings and then the bottom half over the top.
• 7) Now you have two options: Pull the omelet off the heat. It's done! You may have some runny egg around the edges, but some people like it like that OR using the spatula, deftly flip (or roll) the omelet over so the seam of the fold is down on the griddle.
• 8) If you let it cook for another 30 seconds or so like this, then the egg will be completely cooked through. The cheese will be really melted by now also.

GRILLED CHICKEN & GARDEN OMELET

Steps:

• 1. Saute your peppers & broccoli in a pan for 5 - 7 minutes with butter. Then add your sliced chicken breast and some Italian seasonings. Remove from pan, and add your whisked eggs & cream into the greased pan and begin to cook your omelet. Season with salt & pepper. After several minutes of cooking add your mixture of chicken & veggies into the center of your omelet. Cover your pan with a lid and let it cook just a few minutes longer. Fold over your sides of omelet and grate your cheese on top. Cover for 1 more minute to melt cheese and then serve.
• 2. Melt a tbsp. or two in a pan and begin to sauté your peaches. Add 1 tbsp. of spiced rum to the peaches and 2 tbsp. of brown sugar and stir the mixture. Cook until the sauce thickens and serve on plate. Add a couple of cherries and a drizzle of balsamic glaze.