Loaded Vegetable Omelet Recipes

FRESH VEGETABLE OMELET

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.

VEGETABLE OMELETTE

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.

LOADED BREAKFAST OMELETTE

Steps:

• Heat olive oil in a large, flat-bottom frying pan or cast iron skillet over medium-high heat until hot, about 2 minutes. Meanwhile, beat eggs.
• Stir in mixed vegetables and cook until they are softened a little, about 2 minutes.
• Pour the beaten eggs into the pan. Swirl to cover the entire bottom of the pan and all vegetables. Switch to medium heat and let it cook for 3-5 minutes until the eggs start to solidify. After 2 minutes or so, gently lift one side of the omelette using a spatula and tilt the pan to allow the liquid egg mixture (if any) to run down to the bottom so it can cook evenly.
• In the meantime, sprinkle salt, pepper, smoked paprika, and dried herbs on the egg mixture, followed by Spam, then cheese.
• Once the cheese starts to melt, add baby spinach to one side of the pan and fold the other side over.
• Turn off the heat, cut the omelette in half with your spatula and place on two serving plates. Top with your preferred toppings and enjoy!

LOADED MEDITERRANEAN OMELETTE

Steps:

• In a mixing bowl, add the eggs, milk, baking powder (if using), spices, salt and pepper. Quickly and vigorously whisk to combine.
• In a 10-inch non-stick skillet, heat extra virgin olive oil until shimmering but not smoking. Be sure to tilt the skillet to coat the bottom well with oil.
• Pour the egg mixture in and immediately stir with a heat-resistant spatula for like 5 seconds. Then push the cooked portions at the edge toward the center, tilting the pan to allow uncooked egg to fill in around the edges. When no more egg runs to the sides, continue to cook until almost set and the bottom is light golden (about 1 minute.) Remember, the omelette has more time to cook once filled and folded.
• Remove the skillet from the heat. Spoon a good portion of the toppings onto the center third of the omelette. Use the spatula to fold. Add the remainder of the toppings on top. Sprinkle a little more fresh herbs.
• Slice the omelette into two halves and serve hot. If you like, add a side of Greek tzatziki sauce and warm pita bread. Enjoy!

WORLD'S BEST VEGETARIAN OMELETTE

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.

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.

LOADED VEGETABLE OMELET

Steps:

• Preheat the oven to 350°F (180°C). Use the Quick Slice to slice the mushrooms. Use the Food Chopper or Manual Food Processor to chop the onion. Use the Close & Cut and the Coated Chef's Knife to slice the tomatoes in half.Grate the cheese with the Microplane® Adjustable Coarse Grater.Preheat the Nonstick Double Burner Griddle over medium heat for 3-5 minutes, then melt the butter on the griddle.Add the eggs, half-and-half, salt, and pepper to the Measure Mix & Pour® and mix until well blended.Place the onion and mushrooms onto the griddle. Cook and stir for 3-4 minutes, or until the onions become translucent and begin to brown. Add the tomatoes and continue to cook for 2-3 minutes until the tomatoes begin to soften and start to caramelize.Turn off the heat. Pour the eggs over the veggies. Carefully transfer the pan to the oven and bake for 3-4 minutes, or until the eggs are almost set.Sprinkle the spinach over the omelet, then top with cheese. Bake for 3-4 minutes, or until the spinach starts to wilt and the cheese is melted.Remove from oven and cut into 8 squares to serve.

LOADED OMELETS

Steps:

• Preheat oven to 250 degrees F.
• Heat 2 teaspoons of the oil in a large skillet over medium heat.
• Whisk together the eggs, milk, salt, and black pepper. Pour half of mixture into hot skillet. When egg starts to cook, lift edges with a spatula to allow uncooked egg to slide underneath. When almost cooked through, top 1 half with desired toppings. Fold over untopped side and cook 2 minutes, until egg is cooked through and cheese melts (if using cheese). Transfer omelet to a baking sheet and place in a warm oven while you prepare second omelet.
• Slice omelets in half and serve.

LOADED BAKED OMELET MUFFINS

Steps:

• Preheat the oven to 350F. Spray the muffin tins with cooking spray.
• In a large bowl whisk the eggs, season with salt and pepper.
• Mix in the remaining ingredients.
• Fill and place tins on a cookie sheet and bake 20 to 25 minutes, until set.

BAKED VEGETABLE OMELET

Steps:

• Heat oven to 350°F.
• Layer Monterey Jack cheese, broccoli, tomatoes and Cheddar cheese in ungreased square baking dish, 8x8x2 inches. Beat milk, flour, salt and eggs until smooth; pour over cheese.
• Bake uncovered 40 to 45 minutes or until egg mixture is set. Let stand 10 minutes before cutting.