Cheesy Veggie Omelette Recipes

CHEESY VEGETABLE OMELETTE

Steps:

• Mix your eggs, milk, salt and pepper in a small bowl with a whisk.
• Add butter in a small frying pan (I recommend 8 inch pan) over medium high heat.
• Once butter is melted, add your egg mixture to the pan.
• Continue to heat for a few minutes until egg mixture is no longer runny, but now firm. This usually takes 4-5 minutes.
• Sprinkle 1 tablespoon of cheese on one side of the omelette. Add in your vegetables. Top with remaining tablespoon of cheese.
• Once the eggs are no longer runny, carefully use a spatula to fold up omelette, so that one side goes on top of your vegetables.
• Using the spatula, gently press down omelette and continue to cook for 1 more minute.
• Serve warm, enjoy!

CHEESE & VEGETABLE OMELETTES

Steps:

• Whisk eggs, water and pepper in small bowl; set aside.
• Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat over medium heat. Add mushrooms; cook until tender, about 4 minutes. Remove mushrooms from skillet; set aside.
• Pour half of egg mixture into hot skillet. As eggs set at edges of skillet, use spatula to gently push cooked portions to the centre, tilting skillet to allow uncooked eggs to flow into empty spaces.
• When eggs are almost set on surface but still look moist, cover half of omelette with half of both mushrooms and cheese. Fold unfilled half of omelette over filled half. Cook for a minute, then slide omelette onto plate.
• Keep warm while making another omelette with remaining ingredients.

YUMMY VEGGIE OMELET

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.

VEGGIE CHEESE OMELET

Steps:

• In a small bowl, combine the egg substitute, 1 tablespoon Parmesan cheese and seasonings. Coat an 8-in. nonstick skillet with cooking spray and place over medium heat. Pour egg mixture into skillet., As egg sets, lift edges, letting uncooked portion flow underneath. When the eggs are set, layer the zucchini, red pepper, bacon and cheddar cheese on one side; fold omelet in half. Sprinkle top with remaining Parmesan cheese. Remove from the heat; cover and let stand for 3-4 minutes or until cheese is melted.

CHEESY VEGGIE OMELETTE

Steps:

• Lightly beat eggs and set aside.
• Saute garlic and onion in the oil until just witted. Add spinach. Heat through, blend in with the onion and garlic.
• Add salt, pepper and nutmeg. Mix.
• Pour beaten egg over vegetables. Cook over medium heat, shaking pan to keep omelette loose from the bottom. Loosen around edges with spatula.
• Just before eggs are all set on top, sprinkle with cheese. Slip under broiler until browned.
• Slide onto platter. Garnish with tomatoes. Cut in wedges to serve.
• Good served with crisp hot french bread and butter.