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
ADORABLE VEGGIE MELTS
Make and share this Adorable Veggie Melts recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 18m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the broiler.
- Arrange the bread slices in a single layer on a baking sheet.
- Broil 4 to 5 inches from the heat source for about 2 minutes per side, or until lightly toasted.
- (Or toast the bread in a toaster.) Spread 1 side of each slice with mayonnaise.
- To make the topping: Heat the olive oil in a large nonstick skillet over medium-high heat; add the mushrooms, zucchini, onion, and garlic.
- Cook, stirring occasionally, until tender, about 5 minutes.
- Remove from the heat; stir in the salt and pepper.
- Taste and adjust the seasoning.
- Combine the cheeses in a small bowl.
- Top each bread slice with 2 tomato slices, a sprinkling of pepper, and half of the sautéed vegetables, lettuce or bean sprouts, and the cheese mixture.
- Place the sandwiches on the baking sheet.
- Broil for about 2 minutes, or until the cheese is melted.
- Enjoy!
VEGGIE MELTS
This recipe comes from the Pampered Chefs 'Spring/Summer 1999 Season's Best Recipe Collection' at the request of a Zaar member.
Provided by Caryn
Categories Lunch/Snacks
Time 1h27m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degree F.
- Using kitchen spritzer, lightly spray Valtrompia Bread Tube and caps with vegetable oil.
- Cap bottom of bread tube; fill with dough.
- Place cap on top.
- Bake upright 50 to 60 minutes; cool 10 minutes.
- Remove bread from tube; cool completely.
- Cut into 1/4-inch slices; place on 15" round Baking Stone.
- Increase oven temperature to 425 degree F.
- Slice tomatoes; set aside.
- Thinly slice cheese; set aside.
- Snip basil.
- In a 1 quart bowl, combine mayonnaise and basil.
- Press garlic into bowl; stir until well mixed.
- Spread 1 Tablespoon of mayonnaise mixture over each bread slice.
- Top each bread slice with zucchini, tomato, and cheese slices.
- Bake 10 to 12 minutes or until cheese is melted and golden.
VEGGIE PATTY MELTS
I am not a vegan, but I love the different variety of meatless soy burgers. This is a patty melt made with whatever flavor burger you want. Add mustard, ketchup, and a pickle for extra flavor.
Provided by Asha1126
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coat a large nonstick skillet with cooking spray, place over medium-high heat until hot. Add onion, saute 12 minutes or until very tender, adding water, 1 tablespoon at the time, to prevent scorching. Season with salt and black pepper to taste.
- Remove onion from pan, keep warm.
- Cook meatless burgers in pan according to package directions.
- Divide cooked onion evenly over 4 slices of bread and top each with 1 burger patty and 1 cheese slice. Cover with remaining 4 slices of bread.
- Place pan over medium heat until hot. Coat one side of each bread slices with cooking spray and place 2 sandwiches, coated side down, in pan, and cook about 3 minutes or until brown.
- Coat top sides of sandwiches with cooking spray, turn sandwiches over, and cook for about 3 minutes or until brown.
- Repeat procedure with remaining sandwiches.
- If you own a indoor grill (such as George Forman) you can also make them, once assembled, on the grill and you dont' have to turn them over. Enjoy.
Nutrition Facts : Calories 325.3, Fat 12.5, SaturatedFat 4.5, Cholesterol 21.7, Sodium 1092.5, Carbohydrate 36, Fiber 9.5, Sugar 5.9, Protein 21.2
TURKEY AND VEGGIE MELTS
A knife and fork will be needed to eat these hearty open-face sandwiches, made delicious with frozen antioxidant vegetable blend.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Heat broiler. Cook vegetables as directed on box; pour into medium bowl. Stir in mustard.
- Place toasted bread slices on ungreased cookie sheet. Layer turkey evenly on bread. Spoon vegetable mixture over turkey. Sprinkle each with 2 tablespoons cheese.
- Broil 4 to 6 inches from heat 1 to 2 minutes or until cheese is melted.
Nutrition Facts : Calories 220, Carbohydrate 24 g, Cholesterol 35 mg, Fat 1, Fiber 4 g, Protein 13 g, SaturatedFat 4 g, ServingSize 1 Sandwich, Sodium 820 mg, Sugar 11 g, TransFat 0 g
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