Vegan Omelette For One Recipes

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STOVETOP OMELETTE FOR ONE



Stovetop Omelette for One image

Breakfast is said to be the most important meal of the day, and this hearty omelette includes veggies, turkey bacon, and cheese. Serves one hearty appetite or two smaller appetites.

Provided by thedailygourmet

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 15m

Yield 1

Number Of Ingredients 8

2 teaspoons butter
1 portobello mushroom, sliced
2 strips turkey bacon, chopped
¼ cup chopped green bell pepper
2 tablespoons chopped onion
2 tablespoons shredded sharp Cheddar cheese
3 eggs
salt and ground black pepper to taste

Steps:

  • Melt butter in a nonstick skillet over medium-high heat. Saute mushroom slices, turkey bacon, green pepper, and onion until tender, 3 to 4 minutes. Remove to a plate.
  • Whip eggs with salt and pepper in a bowl until well combined.
  • Pour eggs into the skillet so they completely cover the bottom. Sprinkle Cheddar cheese and turkey bacon mixture over the top. Cook until eggs are set, about 5 minutes. Slide omelette onto a plate.
  • Roll up the omelette from one edge until it resembles a burrito. Cut in half and serve.

Nutrition Facts : Calories 435.6 calories, Carbohydrate 9.5 g, Cholesterol 613.2 mg, Fat 32.4 g, Fiber 2.2 g, Protein 28.5 g, SaturatedFat 14.3 g, Sodium 751.3 mg, Sugar 4.8 g

PERFECT OMELETTE FOR ONE



Perfect Omelette for One image

I first saw this recipe on a TV cooking show and it looked so easy and good, decided to make it. So easy and quick and tastes so good.

Provided by William Uncle Bill

Categories     Breakfast

Time 6m

Yield 1 serving(s)

Number Of Ingredients 5

2 large eggs
1 tablespoon cold water
1 pinch salt
1 pinch black pepper
2 tablespoons butter

Steps:

  • In a small mixing bowl, break both eggs, add cold water, salt and pepper and using a fork or a whisk, mix until well blended.
  • Preheat an 8 or 10 inch frying pan on medium-high heat. It is preferable to use a non-stick frying pan or skillet.
  • Add butter and let it melt.
  • Rotate pan and let the butter coat the edges.
  • Pour the egg mixture into the center of the pan and immediately start to rotate the pan in a circular motion, keeping the pan on the element at all times.
  • During rotating, take a spatula and loosen the egg on the sides of the pan if nececessary and continue to rotate the pan until the eggs are cooked. You may need to loosen the sides a couple of times during cooking; takes about 2 minutes. The omelette should be loose and rotate in the pan. Do not overcook the omelette as it will get rubbery.
  • Once the omelette is cooked, take the spatula and turn 1/3 of the omelette over towards the center of the pan. Slide the omelette onto a platter so that it folds again.
  • You may wish to use your choice of filling. Just before you fold the last 1/3 over, add some filling and then fold the omelette over.
  • Do not let the omelette brown. It should be thin and soft.
  • Enjoy.

VEGGIE OMELET FOR ONE



Veggie Omelet for One image

Healthy and full of veggies-instead of using the butter, I usually just spray the pan with a vegetable spray. I also use a low-fat cheese, usually just whatever I have in the fridge.

Provided by SCOOBYBOO

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1/4 cup onion, chopped
1/8 cup green pepper, chopped
1/8 cup red pepper, chopped
1/4 cup mushroom, sliced
1 egg
3 egg whites
1 tablespoon milk
1/8 cup cheese

Steps:

  • Melt one tablespoon butter in a medium skillet over medium heat. Place onion and peppers and musrhoom 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 and egg whites with the milk.
  • Remove the vegetables from heat and put in small bowl and keep warm.
  • 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.

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