Pepper Cheese Omelet Recipes

Steps:

• Beat eggs in a bowl with a whisk. Add milk and season with salt and white pepper. Whisk for a few minutes until egg mixture is foamy; beating in air makes the omelette fluffy.
• Melt butter in a small, nonstick skillet over medium-low heat. Pour in egg mixture and twirl skillet so bottom is evenly covered with egg. Cook for 1 minute until egg starts to set. Lift edges with a spatula and tilt the skillet so uncooked egg mixture can run towards the bottom of the skillet to set. Repeat until no visible liquid egg remains.
• Carefully flip omelette and cook for another 30 seconds to 1 minute. Sprinkle Emmentaler cheese in one line in the middle of the omelette and fold omelette in half. Cook for 20 seconds, then slide omelette onto plate.

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.

Steps:

• Coat an 8-in. nonstick skillet with cooking spray and place over medium heat. In a small bowl, whisk the eggs, water, salt and pepper. Add half of 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, add half of the red peppers, cheese and onions on one side; fold other side over filling. Slide omelet onto a plate. Repeat.

Steps:

• Mix the eggs and egg whites with some seasoning and set aside. Heat the oil in a medium non-stick frying pan and cook the pepper for 3-4 mins. Throw in the white parts of the spring onions and cook for 1 min more. Pour in the eggs and cook over a medium heat until almost completely set.
• Sprinkle on the ham and cheese and continue cooking until just set in the centre, or flash it under a hot grill if you like it more well done. Serve straight from the pan with the green part of the spring onion sprinkled on top, the chopped tomato and some wholemeal toast.

Steps:

• Lightly spray 8-inch skillet with no-stick spray. Heat skillet over medium heat.
• In a bowl beat together eggs, milk, salt and pepper until frothy. Pour into heated skillet.
• Cook, uncovered, without stirring for about 4 minutes and eggs start to set. As eggs start to set, run a spatula around the edge of the skillet and lift eggs slightly so the uncooked portion can flow underneath.
• When eggs are almost set, sprinkle the crumbled bacon pieces, sliced mushrooms and Pepper Jack cheese down the center of the omelet; let cook another 1 to 2 minutes, or until eggs are set throughout and the cheese is just starting to melt.
• Fold the omelet in thirds by folding one side of the omelet over the filling, and then folding the other side over the first side.
• Transfer the omelet to a plate. Garnish the top of the omelet with sliced black olives and green onion slices.

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.