Light Italian Feta Omelet Recipes

Steps:

• In a small bowl, whisk eggs, green onion, milk and seasonings until blended. In a large nonstick skillet, heat butter over medium-high heat. 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, top 1 side with cheese and ham., Fold omelet in half; cut into 2 portions. Slide onto plates; top with tomato. Drizzle with vinaigrette before serving.

Steps:

• Spray a large nonstick skillet with cooking spray and heat over medium-low heat. Add the egg substitute and cook over medium-low heat. Gently lift cooked edges and tilt the skillet to allow liquid egg substtute to flow under the cooked portion. Continue cooking in this fashion until all the liquid portion of the egg is gone.
• Gently flip the cooked egg with a wide spatulat. Place the basil, diced tomatoes and feta cheese over half of the omelet. Fold omelet over and heat through.

Steps:

• To make 1 omelette at a time: crack two eggs into a jug.Season with a little light sprinkle of salt , pepper then whisk with a fork until combined.
• Heat 1 teaspoon of oil in a small non-stick frying pan (skillet) over a medium heat. Add the eggs mixture and cook, tilting the pan so the egg covers the base. As the omelette sets, lift the edges so that the uncooked eggs runs underneath. Cook 3-4 min or until just set.
• Slide onto a plate and scatter over some of the basil leaves,, onion slices and feta. Fold over to enclose he filling.
• Repeat with the remaining ingredients to make 3 more omelettes , reheating the pan between each omeltte.
• Enjoy your breakfast tell me what you think about it.

Steps:

• Heat a skillet over medium heat and spray with cooking spray.
• Whisk egg whites with salt and pepper in a bowl. Pour egg mixture into the heated skillet and swirl until eggs cover entire bottom of skillet; cook for 1 to 2 minutes. Arrange spinach, tomatoes, and feta cheese in the middle of the eggs. Cook until edges of eggs begin to curl up, 2 to 3 more minutes. Loosen omelet from the skillet using a spatula and fold in half; continue cooking until cheese is melted, 2 to 3 more minutes.

Steps:

• Heat olive oil in a large skillet over medium heat, swirling oil to coat the skillet. Pour eggs into hot skillet; eggs will bubble and firm immediately.
• Lift cooked edges of the omelet with a rubber spatula and tilt the skillet so that the uncooked egg runs underneath the lifted edge. Continue cooking, lifting edges and tilting the skillet, until omelet is almost completely set, 1 to 2 minutes total cooking time; remove from heat. Spread out any runny egg evenly on the top of the omelet with a rubber spatula.
• Sprinkle goat cheese, 1 1/2 teaspoons chives, sea salt, and black pepper over omelet. Gently lift one edge and fold 1/3 of the omelet into the center over the cheese and chives. Fold the opposite 1/3 of the omelet into the center. Slide omelet to the edge of the skillet and flip, folded side down, onto a plate. Top with remaining chives.

Steps:

• In an 8-inch nonstick skillet, saute mushrooms and zucchini in 2 tablespoons butter until tender; remove and keep warm.
• In the same skillet, melt remaining butter.
• In a bowl, beat eggs, water, salt, and pepper.
• Pour into the skillet; cook over medium heat.
• As eggs set, lift edges, letting uncooked portion flow underneath.
• When eggs are nearly set, spoon vegetable mixture over half of the omelet; sprinkle with cheese.
• Fold omelet in half over filling.
• Cover and cook for 1-2 minutes or until cheese is melted.
• Meanwhile, for sauce, melt butter in a small saucepan over medium heat.
• Add remaining ingredients.
• Cook and stir for 5 minutes or until heated through.
• Serve over omelet.

Steps:

• Mix all ingredients together and beat well.
• Heat skillet and spray with cooking spray.
• Pour egg mixture into pan and cook until almost set; fold omelet in half and cook about 30 seconds longer.