Omelet Veggies And Hungarian Pepperoni Recipes

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.

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.

Steps:

• Heat frying pan, spray with nonstick spray or coat the bottom of the pan with oil, or butter.
• Beat together eggs, mushrooms, green peppers and green onions, mix together.
• When pan is hot enough add egg mixture and cook until almost set, until you can flip it over with out it falling apart, cook on the other side until set. Top 1/2 of the omelette with cheese and fold over. Cook until cheese is melted. If you are really hungery then add a little water (about 1-2 tbsp) and cover, this will make the cheese melt faster.
• Serve with toast, hashbrowns, or even rice.
• Can use any color peppers, or even use regular onions too. Change the cheese if you want.

Steps:

• In a small bowl beat together eggs, milk, and Italian seasonings until well blended.
• In a skillet over medium heat, melt butter.
• Add eggs; as the eggs set lift edges so the rest of the eggs can cook.
• When eggs are partially set, spread pizza sauce on half of the eggs.
• Cover sauce with mozzarella cheese; cover cheese with pepperoni.
• Place other half of omelet over pepperoni.
• Remove from heat and let sit for a couple of minutes or until cheese is slightly melted.

Steps:

• 1. Beat eggs with milk; season with salt and pepper. Spray an 8-inch (20 cm) non-stick skillet with cooking spray. Heat skillet over medium-high heat.
• 2. Pour in egg mixture. As mixture sets at the edges, with spatula, gently push cooked portions towards center. When eggs are almost set on surface but still look moist, spread pizza sauce over half of the omelet.
• 3. Top with pepperoni and Mozzarella cheese. Fold the omelet in half and slide onto a warm plate. Sprinkle with Parmesan cheese.

Steps:

• Whisk eggs in a bowl with Tabasco sauce.
• Grate onion and potato into same bowl.
• Add diced tomato and mix together.
• Place mixture into a lightly oiled small skillet or fry pan over medium to low temperature.
• Immediately layer pepperoni slices over the top and sprinkle with grated cheese.
• Grind pepper over the top.
• Cook around 15-20 minutes until egg has set on the top and cheese has melted, there is no need to flip it.

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.

Steps:

• Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 5-7 minutes or until tender. Drain. , In a small skillet, saute the mushrooms, peppers, onion and potatoes in oil until tender. Coat a nonstick skillet with cooking spray and place over medium heat. Add egg substitute. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture over the top; sprinkle with 2 tablespoons cheese. , Transfer to a serving plate. Top with sour cream, tomato and remaining cheese.

Steps:

• First, beat the 3 eggs together in a small bowl and add the salt, and black pepper mixing well. Take a medium sized pan and place the olive oil in it to get hot. Once the olive oil is very runny and hot, pore in the eggs, and put on low heat. Let the eggs get a bit cooked on one side before adding the tomato, pepperonis, cucumber and cheese to it. it should look not brown yet brown on one side. When you have placed the veggies in the omelet, fold omolet, in half of almost half way. Make sure the heat is low so the inside of the omelet can cook a bit. When it is ready and is golden brown one one side and the inside is cooked enough not to be dripping of eggs(!), place on a plate and sprinle the thyme and oregano on top! Enjoy!!