VEGETABLE OMELETTE
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
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
HEALTHY SUMMER TIME (OR ANYTIME) OMELET SAMMIE/SANDWICHES
This is a standby breakfast for DH and I in the summer time when tomatoes are ripe and flavorful. You could use this for lunch or dinner also. We have breakfast for dinner about once a week here.
Provided by MsSally
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place bacon on paper plate covered with 2 layers of paper towels.
- Cover with one paper towel and microwave on High for 2 minutes.
- Flip bacon over and cook 30 seconds to 1 minute more or till desired crispness.
- Spray a 7" non stick skillet or omelet pan with cooking spray. Heat over medium heat till warm.
- Pour in egg substitute.
- DO NOT STIR.
- Put bread in toaster or toaster oven set for desired doneness.
- Cook egg substitute for about 5 minutes or until egg is mostly set.
- With heat proof spatula loosen egg from bottom of pan.
- DO NOT FLIP.
- Season with pepper.
- Put cheese down one side of egg and turn other side over cheese.
- Remove from heat.
- Cut omelet in 1/2 with spatula in pan.
- Spread margarine on bread.
- Assemble sandwich, "buttered" slice, 1/2 of omelet, 2 large slices of tomato, 2 pieces of bacon (split in 1/2), "buttered" slice.
- Okay I realize the directions are a little long for a sandwich, but this really is easy. I just wanted to be specific as I cook all three parts at one time so nothing gets cold before the sammie is assembled.
Nutrition Facts : Calories 368.2, Fat 18.3, SaturatedFat 4.3, Cholesterol 29.3, Sodium 985.4, Carbohydrate 30.1, Fiber 2.3, Sugar 5.5, Protein 20.5
SUMMER SOUFFLé OMELETTE
Great for brunch or a light supper, this recipe can also be adapted to make a tasty pudding
Provided by Good Food team
Categories Breakfast, Brunch, Dessert, Lunch, Main course, Snack, Supper
Time 15m
Number Of Ingredients 6
Steps:
- Heat grill to high. Crack the eggs, then separate the yolks from the whites into 2 bowls. Tip the Parmesan and most of the basil in with the yolks and season. Whisk the whites vigorously for about a min until light and fluffy, then, using the same whisk, beat the yolks with the Parmesan and basil. Finally, whisk the yolk mix into the whites.
- Heat the oil in a small frying pan and tip in the egg mix. Leave to cook for a min, then drop over the goat's cheese and tomatoes. Place the pan under the grill for 5 mins until puffed up, golden, and set with only the slightest wobble. Scatter over the remaining basil leaves, then serve the soufflé omelette straight from the pan with salad.
Nutrition Facts : Calories 302 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 20 grams protein, Sodium 0.81 milligram of sodium
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