WORLD'S BEST VEGETARIAN OMELETTE
World's Best Vegetarian Omelette, for a healthy and happy start of your day. It is too easy to make, and the secret to an absolutely great omelette is using fresh ingredients. You'd be surprised how this omelette tastes like a restaurant one. Low carb, gluten free recipe for breakfast or brunch, this veggie omelette is the best and healthiest breakfast to start your day right. Or even a nice brunch. It's easy to make, and you can add any ingredients you like.
Provided by Daniela Apostol
Categories Breakfast
Time 10m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 264 kcal, Carbohydrate 4 g, Protein 19 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 360 mg, Sodium 314 mg, Fiber 1 g, Sugar 3 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
VERY VEGGIE OMELET
Steps:
- In a large nonstick skillet, saute onion and green pepper in butter until tender. Add the zucchini, tomato, oregano and pepper. Cook and stir for 5-8 minutes or until vegetables are tender and liquid is nearly evaporated. Set aside and keep warm., In a small bowl, beat egg whites, water, cream of tartar and salt until stiff peaks form. Place egg substitute in another bowl; fold in egg white mixture. Pour into a 10-in. ovenproof skillet coated with cooking spray. Cook for 5 minutes over medium heat or until lightly browned on bottom., Bake, uncovered, at 350° for 9-10 minutes or until a knife inserted in the center comes out clean. Carefully run a knife around edge of pan to loosen., With a knife, score center of omelet. Place vegetable mixture and half of cheese on one side; fold other side over filling. Sprinkle with remaining cheese. Cut in half to serve.
Nutrition Facts : Calories 197 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 639mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
VEGGIE OMELETTES (WITH TIPS ON HOW TO MAKE THE PERFECT OMELET)
A delicious and healthy Veggie Omelet recipe with tips on how to make the PERFECT Omelet. Use your favorite vegetables to create your own perfect omelet.
Provided by Erica Walker
Categories Breakfast
Time 20m
Number Of Ingredients 15
Steps:
- First, we want to get your filling ready. Heat butter in a small frying pan over medium heat. Add onions and mushrooms and saute until onions become clear. Add spinach and tomatoes. When spinach has wilted, remove from heat and cover with lid or foil to keep warm.
- Crack the eggs into a mixing bowl and whisk until eggs become light yellow in color. Set aside. Pour oil into In an 8" pan (you don't want to do a smaller pan or the eggs won't cook as well) and swirl around until pan in evenly coated with oil. Put pan on the stove over medium-low heat.
- While oil is heating quickly add water, salt, and pepper to the eggs and beat vigorously until the eggs become light and airy. When the oil becomes wavy and hot, slowly pour the eggs into the pan. Once the eggs are in the pan, do not stir! Let them just sit and start to bubble up a little bit.
- When the bottom of the eggs begin to set a little bit, use heat-resistant rubber spatula to gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.
- Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
- Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left. DO NOT OVERCOOK!
- Stir cheese and toppings together and spoon down center of the omelet in a line (adding more cheese to the top if you like it extra cheesy). Quickly fold one side of the omelet over the toppings and then do the same with the other side (as if you were folding a piece of paper into thirds).. you may also just fold the omelet straight over (as if folding a piece of paper in half). You may keep the omelet in the pan until the cheese is melted (flipping over if necessary).. just be sure you don't overcook the eggs-- you don't want them to be crispy and brown!
- Top with additional toppings, hollandaise sauce (click here), salsa, sour cream.. etc...
Nutrition Facts : Calories 495 kcal, Carbohydrate 12 g, Protein 17 g, Fat 45 g, SaturatedFat 31 g, Cholesterol 343 mg, Sodium 282 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
ISAAC HAYES' ORGANIC VEGETABLE OMELET
Provided by Food Network
Time 25m
Number Of Ingredients 16
Steps:
- In a medium sized non-stick skillet over medium heat, melt 1 tablespoon of butter. Saute vegetables. Add spices, Add already cooked bacon. In a small bowl, beat eggs together with milk. Pour over vegetable-bacon mixture. Let cook undisturbed for 5 seconds. Next add cheese. Push egg mixture to the center of the pan. Tilt pan to allow the uncooked eggs to run the edge of pan. Flip omelet, and let cook for 2 minutes. Divide in half and serve immediately. Isaac likes to garnish his plate with fresh organic peaches. His secret ingredient is a drizzle of maple syrup which he says adds sweetness to the eggs.
- If you prefer a low-fat, low-cholesterol variety eliminate the egg yolks. Be sure to add herbs and seasonings to the egg whites to enhance flavor.
VEGGIE STUFFED OMELET
Need an egg dish for breakfast? Make these veggie stuffed omelet that's ready in just 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 1
Number Of Ingredients 10
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.
Nutrition Facts : Calories 140, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 3 g, TransFat 0 g
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.
Nutrition Facts : Calories 271 calories, Fat 19g fat (5g saturated fat), Cholesterol 378mg cholesterol, Sodium 475mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
VEGGIE OMELET FOR ONE
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
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.
VERY VEGGIE OMELET
Make and share this Very Veggie Omelet recipe from Food.com.
Provided by DreamBuilder
Categories Breakfast
Time 7m
Yield 1-2 serving(s)
Number Of Ingredients 11
Steps:
- Mix everything together in a microwave safe bowl. Microwave on high for 1 minute remove and stir around the mixture.
- Place back into microwave for 1 more minute. Again, remove and stir.
- If needed put in for another minute or until set.
- Mixture will puff up and be light, moist and oh so Yummy! No added fat or dirty pan! We eat these often since they are so easy. Hope you like it!
Nutrition Facts : Calories 298.2, Fat 15, SaturatedFat 5.5, Cholesterol 431.9, Sodium 549.2, Carbohydrate 19.1, Fiber 8.9, Sugar 4.8, Protein 27.8
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