COLORFUL CHEESE OMELET
Steps:
- In a small bowl, whisk the egg, egg whites, spinach and pepper sauce; set aside. In a small nonstick skillet coated with cooking spray, saute red pepper and onion until tender. Reduce heat to medium., Add egg mixture to skillet (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle with cheese; fold omelet in half. Slide omelet onto a plate.
Nutrition Facts : Calories 167 calories, Fat 9g fat (5g saturated fat), Cholesterol 227mg cholesterol, Sodium 276mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
HASH BROWN CHEESE OMELET
In Sheboygan, Wisconsin, Jennifer Reisinger makes a family-pleasing meal out of this fluffy omelet filled with potatoes, onion and green pepper. "Serve it with toast and fruit," she suggests. "It's also good with sliced tomatoes."
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet coated with cooking spray, saute onion and green pepper. Add potatoes; cook and stir over medium heat for 5 minutes or until heated through. , In a bowl, beat egg substitute, water and pepper; pour over vegetables. As eggs set, lift edges, letting uncooked portion flow underneath. Just before eggs are completely set, place cheese slices over half of the omelet. Fold the omelet in half and transfer to a warm serving platter.
Nutrition Facts : Calories 239 calories, Fat 7g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 457mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
CHEESE & PEPPER OMELET
Delight your taste buds with this Cheese & Pepper Omelet! Top this cheese-stuffed omelet with thick and chunky salsa for a delicious finish.
Provided by My Food and Family
Categories Home
Time 24m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Beat whole eggs, egg whites and water with whisk until well blended.
- Cook vegetables in large nonstick skillet sprayed with cooking spray on medium-high heat 5 min. or until crisp-tender. Remove from skillet; set aside.
- Add eggs to skillet; cover. Cook 6 min.
- Top half of omelet with pepper mixture and cheese; fold in half. Cook, covered, 3 min. or until cheese is melted. Serve topped with salsa.
Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 220 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 14 g
GRILLED PEPPER OMELET
Roasted peppers, chopped herbs and a little bit of Parmesan make for a quick omelet in the spirit of a pipérade. I often make the classic Basque pipérade, eggs scrambled with stewed peppers and tomatoes. This time, I kept it a little simpler and used my roasted peppers to fill an omelet. I added chopped, fresh herbs and a little bit of Parmesan to the mix. If your peppers are already roasted (I had plenty on hand as I'd been working with roasted peppers all week) this is a 2- to 5-minute dinner. As always, the better the eggs (farm-fresh, pastured), the better the omelet.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, appetizer, main course
Time 5m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Make sure peppers are nicely seasoned. Stir in chopped herbs if using.
- Break eggs into a bowl and beat with a fork or a whisk until frothy. Whisk in salt and pepper to taste and milk if desired.
- Heat an 8-inch nonstick omelet pan over medium-high heat. Add olive oil. When oil feels hot when you hold your hand above it, pour eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl pan to distribute eggs evenly over the surface. Shake pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other, to let eggs run underneath during the first minute of cooking.
- As soon as a few layers of egg are set on the bottom, spoon peppers down the middle of the egg "pancake" and sprinkle on Parmesan. Jerk pan quickly away from you then back toward you so the omelet folds over on itself. If you don't like your omelet runny in the middle, jerk pan again so omelet folds over once more. Cook for up to a minute longer. Tilt pan and roll out onto a plate.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 6 grams, Sodium 504 milligrams, Sugar 4 grams, TransFat 0 grams
MUSHROOM, BELL PEPPER, AND CHEESE OMELET
Make and share this Mushroom, Bell Pepper, and Cheese Omelet recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 22m
Yield 1 serving(s)
Number Of Ingredients 16
Steps:
- To make the filling: In a nonstick skillet, melt the butter over medium heat.
- Add in the bell pepper, onion, and mushrooms; stir/saute for about 5 minutes or until tender.
- Add in Tabasco sauce and parsley; stir to combine; set aside.
- To make the omelet: in a mixing bowl, whisk together the eggs, water, salt, and pepper.
- Heat an 8-inch omelet pan over medium heat; add butter and swirl to coat the bottom of the pan.
- When butter foams, pour egg mixture in all at once.
- Let set for about 20 seconds or until edges begin to cook.
- Using a spatula, gently lift edges of mixture and tilt skillet to allow uncooked egg mixture to flow underneath.
- Continue to do this until the top is almost dry.
- Spoon vegetable mixture over one half of the omelet; sprinkle MJ cheese over vegetable mixture.
- Fold the other side of the omelet over to cover.
- Let stand for a few seconds to let cheese melt.
- Turn omelet out onto a warmed plate; sprinkle with parmesan cheese and garnish with parsley and tomato wedge.
PERFECT CHEESE OMELET
A touch of scallions balances out the rich, gooey Monterey Jack in this fluffy omelet.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together eggs, salt, and pepper until frothy.
- Heat an 8-inch nonstick skillet over medium until your hand feels warm when held about 2 inches above the surface. Add oil or butter, and swirl to coat the bottom of skillet evenly.
- Pour whisked eggs into skillet; let set slightly. With a heatproof flexible spatula, push eggs from edge toward center; tilt pan to let egg fill spaces. Repeat until omelet is just set, 1 to 2 minutes. Sprinkle cheese and scallion over half of the omelet, leaving the half closer to the skillet handle uncovered (to make it easier to remove from pan). Using the same spatula, gently fold omelet over filling. Tilt skillet, and slide filled omelet onto a serving plate (don't worry if there are a few rips).
Nutrition Facts : Calories 294 g
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