The Momlette Healthy Weekend Omelette Recipes

23 BEST OMELETTES RECIPE COLLECTION

23 Best Omelettes Recipe Collection image

These omelette recipes make the perfect meal any time of the day! From ham and cheese to spinach and feta to chili and cheese, the possibilities are endless with omelettes.

Provided by insanelygood

Number Of Ingredients 23

Ingredients

Classic Denver Omelette
Diner-Style Ham and Cheese Omelette
Spanish Omelette
Spinach Feta Omelette
Greek Omelette
Mushroom and Sun-Dried Tomato Omelette
Easy Tomato Omelette
Loaded Grilled Hash Brown Omelette
World's Best Vegetarian Omelette
Chili, Cheese, and Bacon Omelette
Simple Cheese Omelette
Brie and Bacon Omelette
Bacon Lobster Omelette
Meat Lovers Baked Omelette
Kale and Cheese Omelette
Cheesy Mushroom and Spinach Omelette
Prosciutto, Parmesan, and Rosemary Omelette
Shrimp Omelette
Chicken Omelette
Tex-Mex Omelette With Roasted Cherry Tomato Salsa
Loaded Mediterranean Omelette
Broccoli and Cheese Omelette
Smoked Salmon Omelette

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep an omelette in 30 minutes or less!

Nutrition Facts :

THE MOMLETTE - HEALTHY WEEKEND OMELETTE

The Momlette - Healthy Weekend Omelette image

This omlette is packed with healthy stuff, but is delicious and worth the time. Our weekend tradition is that one day, I make 'Momlettes' and the other, dh makes 'Mancakes' (fruit pancakes). The kids always enjoy their fancy weekend breakfasts. I use 'Morningstar Farms® Veggie Breakfast Bacon Strips' (we call it Facon) but if you want to have the fat and calories, you could use regular bacon. This recipe makes two really big Momlettes which can either be split (if for breakfast) or, if eaten whole may be brunch.

Provided by Lowfat Linda

Categories Breakfast

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 cups potatoes, shredded (1/2 of a 16 ounce bag of 365 Everyday Value Hashbrown potatoes)
3 teaspoons olive oil
1 small onion, chopped
1 cup bell pepper, chopped (we like using the pre-cut stoplight peppers from Whole Foods)
6 slices vegetarian bacon (Morningstar Farms Veggie Bacon Strips)
4 large eggs
1/2 cup skim milk
1/4 cup 2% cheddar cheese, shredded

Steps:

Prepare the hashbrown potatoes by cooking them in a large fry pan on medium heat, using most of the oil.
(While the potatoes cook) in a separate small fry pan lightly brushed with oil, saute the onions and peppers until the onions are transparent.
Prepare the Veggie Breakfast Bacon Strips as directed (I microwave them for just under 2 minutes as I like my strips crisp and just starting to get too dark).
Crumble the 'bacon'.
Beat the eggs with the milk.
When they are cooked, mix the hash browns, onions and peppers and crumbled 'bacon' together (I put them in a bowl so I can use the large frypan for cooking the momlettes).
Brush the large frypan with oil and pour half of the egg mixture into the pan, so it is covered with egg.
Place on medium low heat and cook until firm.
If the top of the egg seems to be cooking too slowly, you can either cover the pan to let it steam, or turn the egg over, if the bottom is firm enough.
Sprinkle 1/8 C of the cheese on the egg.
Spoon half of the potato, onion, pepper, 'bacon' mixture onto the egg.
Slide the egg out of the pan onto a large plate, folding it over half way so it looks like an omlette.
Repeat for second Momlette.

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