Veggie Stuffed Omelet Recipes

VEGGIE OMELET

Steps:

• Heat olive oil in an 8-inch or 10-inch non-stick skillet over medium heat. Add the red onions, red peppers and mushrooms and cook until crisp tender, about 3-5 minutes. Add the spinach and continue cooking until the spinach wilts, about 1 more minute. Transfer the vegetables to a small bowl and wipe down the pan.
• Crack and beat eggs with water in a small bowl. Pour the egg mixture in the same pan. As eggs begin to set around the edge of the skillet, use a spatula to gently push cooked portions toward the center of the skillet. Tilt and rotate the skillet to allow uncooked eggs to flow into empty spaces.
• When eggs are almost set, add the cooked vegetables to half of the omelet and add the cheddar cheese on top. Place a spatula under the un-filled half, and fold over.
• Gently slide from the skillet onto a plate. Serve immediately topped with fresh parsley.

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.

VEGGIE STUFFED OMELET

Steps:

• In 8-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper, onion and mushrooms to oil. Cook 2 minutes, stirring frequently, until onion is tender. Stir in spinach; continue cooking and stirring just until spinach wilts. Remove vegetables from pan to small bowl.
• In medium bowl, beat egg product, water, salt and pepper with fork or whisk until well mixed. Reheat same skillet over medium-high heat. Quickly pour egg mixture into pan. While sliding pan back and forth rapidly over heat, quickly stir with spatula to spread eggs continuously over bottom of pan as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook; omelet will continue to cook after folding.
• Place cooked vegetable mixture over half of omelet; top with cheese. With spatula, fold other half of omelet over vegetables. Gently slide out of pan onto plate. Serve immediately.

SUPER-STUFFED OMELET

Steps:

• In a 10-in. nonstick skillet, coated with cooking spray, saute the tomato, mushrooms, green pepper and onion until tender; remove and set aside., In a small bowl, whisk the eggs, milk, parsley, basil and pepper. Pour into skillet,; cook over medium heat. As the eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, top with spinach, cheese slices and tortilla., Invert pan to flip omelet; return omelet to pan, tortilla side down. Place ham and sauteed vegetables on one side of omelet. Sprinkle with 3/4 cup shredded cheese; fold the omelet over filling. Cover and let stand for 1-1/2 minutes or until cheese is melted. Remove from the heat. Top with remaining shredded cheese. Serve with salsa and sour cream if desired.

STUFFED OMELET RECIPE BY TASTY

Steps:

• In a bowl, whisk together eggs, egg white, milk, salt and pepper.
• Pour into a lightly-greased pan on low heat and add cheese and bacon.
• Once cooked thoroughly, fold over and serve.

VEGGIE CREAM CHEESE OMELETS

Steps:

• In medium bowl, beat eggs, salt and pepper with fork or wire whisk until well blended; set aside. In 8-inch nonstick omelet pan or skillet, heat 2 teaspoons of the butter over medium heat. Cook asparagus and bell pepper in butter 3 to 4 minutes, stirring frequently, until crisp-tender; remove from pan.
• Add 2 teaspoons of the butter to pan. Increase heat to medium-high. Pour half of the egg mixture (scant 1 cup) into pan. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
• Spoon 1/4 cup of the cream cheese in dollops evenly over omelet; top with half of the asparagus and bell pepper. Tilt skillet and slip pancake turner under omelet to loosen. Remove from heat. Fold omelet in half; remove omelet from skillet. Repeat with remaining ingredients. To serve, cut each omelet crosswise in half; sprinkle with chives.

TOM'S VEGGIE STUFFED 3-EGG OMELET

Steps:

• Filling:.
• In a medium frying pan, add tomatoes, onion, mushrooms, 1 teaspoon garlic powder, and 1/2 teaspoon of paprika.
• Saute over medium heat until the onions are translucent.
• Keep hot till eggs are ready.
• Omelet:.
• Mix eggs, salt, onion powder, and 1/2 teaspoon garlic powder in bowl.
• Heat a well oiled frying pan over medium heat for 2 minutes.
• Pour mixture into pan.
• Move pan to shape mixture into an even circle.
• If an large bubbles should appear while there is still liquid mixture, pop bubble using knife.
• Once cooked approximately 1/2 way through, flip eggs using large spatula.
• Immediately add 1/2 cup of cheddar cheese, spread evenly.
• When cheese starts to melt, use spatula to slide eggs to a plate.
• Stack filling mixture on 1/2 of the circle of eggs while filling is hot.
• Using spatula, carefully close the omelet, hold closed till the filling melts the cheese.
• Top with salsa, if desired.
• Note: I used recipe # 159906 for the salsa on top -- YUMMY!

GREEK VEGGIE OMELET

Steps:

• Whisk together eggs, milk and salt. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; saute mushrooms and onion until golden brown, 5-6 minutes. Stir in spinach until wilted; remove from pan., In same pan, heat remaining oil over medium-low heat. Pour in egg mixture. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetables on 1 side; sprinkle with cheese and olives. Fold to close; cut in half to serve. Sprinkle with pepper.

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.

SPICY VEGETABLE CHEESE OMELET

Steps:

• Snap off the tough ends of the asparagus. If your asparagus is woody, remove the scales from the stalks with a vegetable peeler or knife. Cut diagonally into 1/2 inch slices. Set aside.
• Heat 1 tbsp olive oil in a 10 inch non-stick skillet over medium heat. (You can also use a good seasoned cast iron skillet). Add the asparagus, broccoli, bell pepper, onion, and mushrooms. Cook until crisp tender; stir in garlic powder. Remove vegetable mixture from the pan and set aside.
• Heat the skillet again over medium heat; add the remaining tablespoon of olive oil. Rotate the skillet to coat the bottom.
• Add eggs. As the mixture starts to cook, gently lift the edges of the omelet with a spatula, and tilt the pan so the uncooked portion flows underneath.
• When it starts to look firm and the bottom is golden, sprinkle the entire egg surface with the cheese. Add the veggies to one side of the omelet, thin flip the omelet over in half, so the veggies are covered. Cover and cook another 2 minutes to allow the cheese to melt over the veggies inside. Enjoy!