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
GOLDEN EGG WHITE OMELETS WITH SPINACH AND CHEESE
Categories Blender Egg Breakfast Brunch Vegetarian Lunch Spinach Bell Pepper Pan-Fry Healthy Swiss Cheese Gourmet
Number Of Ingredients 10
Steps:
- Make pepper purée:
- Preheat broiler.
- Broil bell peppers on a broiler pan about 5 inches from heat, turning occasionally with tongs, until skins are blackened, about 15 minutes. Transfer to a bowl and let stand, covered, until cool enough to handle, about 20 minutes. Peel peppers, discarding stems and seeds, and coarsely chop, then purée in a blender with 2 tablespoons water, scraping down sides of blender, until smooth.
- Prepare spinach:
- Cook onion in 1 teaspoon oil in a 12-inch nonstick skillet over moderate heat, stirring frequently, until golden, about 5 minutes. Stir in spinach, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and remaining 1/4 cup water and cook, stirring, until spinach is wilted, about 3 minutes. Transfer to a colander set over a bowl and drain off excess liquid, gently pressing on spinach.
- Make omelets:
- Whisk together pepper purée and flour in a large bowl, then whisk in egg whites and remaining teaspoon salt and 1/4 teaspoon pepper until combined.
- Heat 1/2 teaspoon oil in an 8-inch nonstick skillet over moderate heat until hot but not smoking. Pour 1/2 cup egg mixture into skillet and cook, lifting up cooked egg around edge occasionally to let raw egg flow underneath, until omelet is set but top is still slightly moist, about 2 minutes. Spoon one fourth of spinach over half of omelet and sprinkle with 1 tablespoon cheese. Fold remaining half of omelet over filling using a heatproof plastic spatula and transfer to a plate. Keep warm, covered with foil.
- Make 3 more omelets with remaining egg mixture, oil, spinach, and cheese in same manner.
EASY EGG WHITE OMELET
This is my go-to breakfast every morning. Fast, easy, foolproof, customizable, and packed with protein, all for fewer calories than your average fast-food breakfast sandwich.
Provided by DONNA
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Spray a 9x5-inch glass or microwave-safe loaf pan with cooking spray; sprinkle the onion, green bell pepper, and mushrooms into the pan, and toss lightly with a fork just to mix. Season with salt and black pepper, and pour in the egg whites.
- Cook in a microwave oven on High setting for 3 minutes. Remove and stir the cooked egg white from the side of the pan into the rest of the ingredients; cook for 3 more minutes on High. If the omelet is still a little runny on top, slice it into chunks and turn them over in the loaf pan; microwave for 30 more seconds on High. Adjust salt and pepper, and serve.
Nutrition Facts : Calories 127.7 calories, Carbohydrate 0.8 g, Fat 0.1 g, Fiber 0.2 g, Protein 24.9 g, Sodium 370.9 mg, Sugar 0.4 g
LIGHT, DELICIOUS VEGETABLE EGG WHITE OMELET
This recipe is a great way to start off the day without the cholesterol or fat of a whole egg without sacrificing any of the flavor! Usually egg white omelets are really bland unless you stuff them with cheese, which cancels out the entire purpose of using egg whites. Anyway, wanting a delicious egg white omelet for breakfast one sunday morning, i whipped this up and was astounded with its amazing flavor! Using a lot of veggies kept me full until lunch, and the protein in the egg whites kept me going all day. Enjoy! This recipe can be easily altered by adding meat or different vegetables, i am a vegetarian so i didn't put any meat in. Also, change the cheeses to whatever you like, i used mozerella to keep the flavor mild. Note: Braggs liquid aminos is a healthy soy sauce substitute that adds protein and flavor to any desired dish. It can be found at most regular grocery stores and if not, at any health food store. If you don't have braggs, use soy sauce to taste on top of omelet. It sounds weird, but adds delicious flavor to the omelet!
Provided by luv_yoo_lotz
Categories Breakfast
Time 17m
Yield 1 omelet, 1 serving(s)
Number Of Ingredients 10
Steps:
- 1. Prepare all vegetables before hand, slicing mushrooms, chopping broccoli into small florets, and dicing tomato. Set aside.
- 2. In a medium sauce pan, grease with non fat no stick spray. Let pan heat up, and add in four egg whites. Let cook until it begins to set slightly but still has clear coating, and add in salt, pepper, cumin, rosemary, cheese and vegetables.
- 3. Let remaining egg white cook through, fold omelet.
- 4. Plate omelet, and top with desired amount of braggs liquid aminos or soy sauce. Enjoy!
Nutrition Facts : Calories 191.6, Fat 7.2, SaturatedFat 3.8, Cholesterol 22.1, Sodium 571.5, Carbohydrate 8.8, Fiber 2.5, Sugar 4.2, Protein 23.7
EGG AND CHEESE BREAD OMELET
Cooking all the components of an egg sandwich - including the bread and cheese - in the same skillet means you end up with a dish that's like a cross between scrumptious French toast and a gooey grilled cheese in one. Inspired by a viral video of a vendor in India making a similar dish, we created this version that's perfect for breakfast, lunch, or dinner (with a salad alongside).
Provided by Food Network Kitchen
Categories main-dish
Time 8m
Yield 1 sandwich
Number Of Ingredients 6
Steps:
- Combine the eggs, scallion and 1 tablespoon water in a small bowl and whisk to combine.
- Heat the butter in a large nonstick skillet over medium-high heat until melted and starting to brown around the edges. Add the egg mixture and swirl the pan to coat the bottom. Working quickly, dip 1 slice of the bread in the eggs, then flip it and place close to one edge of the pan. Repeat with the remaining slice of bread, setting it across the pan from the first bread slice (near the opposite edge) so they are in a straight line with eggs all around. Season with a pinch salt.
- Continue to cook the eggs until they are completely set on the bottom, 1 to 2 minutes. Slide a large metal spatula under the bread slices and flip the whole omelet in one single motion. Put the cheese on top of the omelet, covering the bread slices. Using the spatula, fold one side of the omelet (but not the bread side) over the bread and cheese followed by the other side. Then fold in half to form a sandwich and continue to cook until the bread on the bottom is golden brown, 1 to 2 minutes. Flip and cook until the other side is golden brown, 1 to 2 minutes.
VEGGIE OMELET WITH GOAT CHEESE
My family eats a lot of vegetables so I'll set some aside at dinner to use in an omelet the next day. This cuts prep time in half! I like the versatility of this recipe because it can be made with whatever veggies and cheeses you have. -Lynne Keast, Monte Sereno, California
Provided by Taste of Home
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk eggs, milk, salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add zucchini, mushrooms and green pepper; cook and stir 3-5 minutes or until tender., Add spinach, green onions and garlic; cook and stir 1-2 minutes longer or until spinach is wilted and garlic is tender. Transfer vegetable mixture to a small bowl. In same pan, heat remaining oil. Pour in egg mixture. Mixture should set immediately at edge., As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetable mixture on one side; sprinkle with cheese. Fold omelet in half; cut in half and slide onto plates. Sprinkle with additional green onions.
Nutrition Facts : Calories 316 calories, Fat 23g fat (7g saturated fat), Cholesterol 393mg cholesterol, Sodium 539mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.
FRESH VEGETABLE OMELET
Healthy and simply delicious, this light and fluffy omelet is chock-full of fresh garden veggies, flavor and cheese. Makes it with whatever veggies you have on hand and it's great for any meal at all! -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Time 40m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, beat the egg whites, water and cream of tartar until stiff peaks form. In a large bowl, beat eggs and salt until thick and lemon-colored, about 5 minutes. Fold in the whites., In a 10-in. ovenproof skillet coated with cooking spray, melt butter. Pour egg mixture into skillet. Cook for 5 minutes over medium heat or until puffed and lightly browned on the bottom. Bake, uncovered, at 350° for 10-12 minutes or until a knife inserted 2 in. from edge comes out clean., Meanwhile, in a large skillet, saute the tomato, zucchini, onion, green pepper and Italian seasoning until tender. Carefully run a knife around edge of ovenproof skillet to loosen omelet. With a knife, score center of omelet. Place vegetables on one side and sprinkle with cheese; fold other side over filling. Slide onto a serving plate; cut in half.
Nutrition Facts : Calories 222 calories, Fat 11g fat (5g saturated fat), Cholesterol 231mg cholesterol, Sodium 617mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
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