YUMMY VEGGIE OMELET RECIPE | ALLRECIPES
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 Breakfast and Brunch Eggs Omelet Recipes
Yield 2 servings
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, CarbohydrateContent 9.1 g, CholesterolContent 429.8 mg, FatContent 29.8 g, FiberContent 1.6 g, ProteinContent 21.7 g, SaturatedFatContent 15.7 g, SodiumContent 1157.8 mg, SugarContent 4.8 g
VEGETABLE OMELETTE RECIPE: HOW TO MAKE IT
"This is a recipe I used to make with bacon, ham and regular cheese," said Pamela Shank of Parkersburg, West Virginia. "It is easy to substitute the high fat for the low fat or fat free ingredients. This is a very pretty dish when it is served because of all the colors."
Provided by Taste of Home
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 2 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 202 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 13mg cholesterol, SodiumContent 276mg sodium, CarbohydrateContent 15g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 14g protein. Diabetic Exchanges 2 lean meat
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