VERY VEGGIE OMELET
Steps:
- In a large nonstick skillet, saute onion and green pepper in butter until tender. Add the zucchini, tomato, oregano and pepper. Cook and stir for 5-8 minutes or until vegetables are tender and liquid is nearly evaporated. Set aside and keep warm., In a small bowl, beat egg whites, water, cream of tartar and salt until stiff peaks form. Place egg substitute in another bowl; fold in egg white mixture. Pour into a 10-in. ovenproof skillet coated with cooking spray. Cook for 5 minutes over medium heat or until lightly browned on bottom., Bake, uncovered, at 350° for 9-10 minutes or until a knife inserted in the center comes out clean. Carefully run a knife around edge of pan to loosen., With a knife, score center of omelet. Place vegetable mixture and half of cheese on one side; fold other side over filling. Sprinkle with remaining cheese. Cut in half to serve.
Nutrition Facts : Calories 197 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 639mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
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
VEGGIE OMELETTE
Just a base to jump off of really, I use just mushrooms, green pepper, and green onions because they are all chopped and ready to go when I am at work, you can add chopped tomato too. This is kind if a omelette/frittata. The ingredients mixed in with the eggs make it a frittata but the folding over and cheese makes it an omelette. Can be more vegetarian friendly without the cheese.
Provided by tasb395
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 237.6, Fat 15.1, SaturatedFat 4.7, Cholesterol 634.5, Sodium 214.9, Carbohydrate 4.8, Fiber 1.3, Sugar 2.8, Protein 20.1
VEGGIE OMELET
This is for those of you who want to try a healthier alternative to omlets or scrambled eggs. It uses egg whites, multiple delicious seasonings, and veggie burgers instead. I got this idea because I'm a vegetarian and I'm lactose intolerant so my mom and I were trying different things in the kitchen. It's my favorite way to eat eggs now, I wouldn't try it any other way!
Provided by vegi3wond3r
Categories Breakfast
Time 20m
Yield 1-2 egg white omlets, 1-3 serving(s)
Number Of Ingredients 9
Steps:
- Prepare your veggie burger however you like it (microwave it, bake it, sautee it) and then cut it into small squares.
- Turn the oven to low broil to let it warm up.
- Take your 1/2 a white potato and chop it up in small chuncks. Put it into a pan and dress it with about half the cup of vegetable or olive oil. Sprinkle half of the breadcrumbs on the potatoes. Sprinkle half of the soy cheese on top and stick it in the oven for about 7 minutes.
- When they are done, take them out to let them cool while you start the eggs.
- Prepare a pan with the rest of the vegetable/olive oil (you may use a little less).
- Scramble all of the egg whites in a bowl. Add the minced onion, roasted garlic and herb seasoning, and chopped tomato.
- When you start to see the ends become a solid while, add the chopped veggie burger, chopped potato bake, the rest of the breadcrumbs, and the rest of the soy cheese to the omlet.
- When the entire eggs white omlet looks solid white, using a spatula, flip it ontop of itself to make your omlet.
- Take your omlet out of the pan (and make sure everythings off).
- If you wish, add a few more totmatoes on top or ketchup or whatever other condiment you would like to dress it up. Enjoy this delicious and healthy breakfast meal!
Nutrition Facts : Calories 716.6, Fat 37.3, SaturatedFat 3.7, Cholesterol 7, Sodium 1390.5, Carbohydrate 47.6, Fiber 9.6, Sugar 6.1, Protein 47.2
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