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
YUMMY VEGGIE OMELET
I enjoy this omelet served on top of toast. Use any type of cheese you like - Swiss and Gouda are both good choices.
Provided by jen
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Yield 2
Number Of Ingredients 8
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.
Nutrition Facts : Calories 386.4 calories, Carbohydrate 9.1 g, Cholesterol 429.8 mg, Fat 29.8 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 15.7 g, Sodium 1157.8 mg, Sugar 4.8 g
VEGGIE LOVERS' OMELET
This delicious, beautiful-looking omelet is the ideal breakfast for one to whip up quickly before getting started with your day. First, the onions, bell peppers, and mushrooms are cooked until crisp-tender, then the spinach is added and heated through until it wilts. The filling is flavored with fresh thyme as well. After the eggs are set, top with the veggie filling, then fold the egg over in the filling to form your omelet. Your breakfast or brunch couldn't be easier! Feel free to swap in any veggies you have on hand-even leftover roasted vegetables work if you add them in with the spinach just to heat through.
Categories Breakfast
Time 22m
Yield 1 servings
Number Of Ingredients 10
Steps:
- Heat oil over medium heat in a small omelet pan. Add onions, peppers, mushrooms, salt and pepper; cook, stirring frequently, until crisp tender, 3-5 minutes. Add spinach and thyme to pan; toss to wilt spinach, 20 seconds. Remove vegetables to a bowl; set aside.
- Wipe pan clean. Off heat, coat same pan with cooking spray; heat over medium heat. Add egg; swirl to spread egg over pan and cook until bottom is set and top is nearly cooked through, about 3 minutes. Top omelet with vegetable mixture. Fold omelet over; cook 1-2 minutes more.
- Makes 1 omelet.
Nutrition Facts : Calories 213 kcal
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VEGGIE LOVER'S MUSHROOM OMELETTE – BERLY'S KITCHEN
From berlyskitchen.com
4.8/5 (4)Total Time 20 minsCategory Breakfast RecipesCalories 288 per serving
- First, in a small saute pan, saute the mushrooms, peppers, and white onions over medium heat for four to five minutes. The vegetables should be fork tender.
- Next, in a small bowl, whisk the eggs, similar to making scrambled eggs. After that, spray a large saute pan with non-stick cooking spray and pour the eggs into the pan. Let them cook over medium-low heat and do not mess with them.
- After a few minutes, the eggs will cook all the way through. Don't worry about flipping them; they will cook thoroughly. If needed, poke a few small holes in the omelet where the eggs are still raw.
- Last, add the sauteed veggies and cheese to the omelette. Place them in the center of the dish, like you are making a burrito. Remove the pan from the heat. Use a spatula, and gently lift the edges of the mushroom omelette. Now, fold the eggs inward on all four sides of the veggies. You should have a cute egg burrito. Garnish it with the tomatoes and serve hot.
VEGGIE LOVERS’ OMELETTE | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
Servings 1Total Time 22 minsCategory Dinner,Lunch,Brunch,Snack
- Heat oil over medium heat in a small omelet pan. Add onions, peppers, mushrooms, salt and pepper; cook, stirring frequently, until crisp tender, 3-5 minutes. Add spinach and thyme to pan; toss to wilt spinach, 20 seconds. Remove vegetables to a bowl; set aside.
- Wipe pan clean. Off heat, coat same pan with cooking spray; heat over medium heat. Add egg; swirl to spread egg over pan and cook until bottom is set and top is nearly cooked through, about 3 minutes. Top omelette with vegetable mixture. Fold omelet over; cook 1-2 minutes more.
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