Bills Lite Garden Omelet Recipes

COUNTRY GARDEN OMELET

Steps:

• Beat eggs with salt, ground mustard, cayenne and onion powder until well blended; set aside.
• In 12 inch skillet saute red and green bell peppers and onion in vegetable oil over medium heat until soft.
• Stir in ham and sausage.
• Remove to plate.
• In same skillet, pour in egg mixture.
• Cook over medium heat for 3-5 minutes, lifting up edges to let liquid egg in the center to flow into skillet.
• Continue cooking until egg mixture is firm, but not browned.
• Pour reserved peppers, onion, ham and sausage onto 1/2 of the omelet.
• Sprinkle with 1/2 of the cheese.
• Fold omelet in half with spatula.
• Sprinkle with remaining cheese.
• Enjoy!

GARDEN GRILL OMELET

Steps:

• Melt 2 tablespoons butter in 10-inch nonstick skillet until sizzling; add mushrooms and zucchini. Cook over medium heat, stirring occasionally, 4-5 minutes or until vegetables are crisply tender. Remove from skillet; set aside.
• Combine all remaining omelet ingredients except 1 tablespoon butter and cheese in bowl. Melt remaining 1 tablespoon butter in same skillet until sizzling; pour egg mixture into skillet. Cook over medium heat, lifting slightly with spatula to allow uncooked portion to flow underneath, 3-4 minutes or until omelet is set. Place cooked vegetables and cheese onto half of omelet. Gently fold other half of omelet over filling. Cut omelet in half.
• Melt 1 tablespoon butter in 1-quart saucepan; add all remaining sauce ingredients. Cook over medium heat, stirring occasionally, 4-5 minutes or until heated through. Serve sauce over omelet.

SUMMER GARDEN OMELET

Steps:

• In a 10-in. nonstick skillet coated with cooking spray, saute the zucchini, onion and green pepper in butter until tender., Meanwhile, in a small bowl, whisk the egg whites, eggs, milk, salt and pepper. Pour into skillet; cook over medium heat., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle cheese on one side; fold other side over filling. Slide omelet onto a plate. Cut in half.

ITALIAN GARDEN OMELET

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add vegetables and seasonings; cook and stir until tender. Remove from pan., In a large bowl, whisk eggs, cream and seasonings until blended. In same pan, heat 1 tablespoon butter over medium-high heat. Add half of the egg mixture (about 1 cup) to skillet. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath., When eggs are thickened and no liquid egg remains, spoon half of the vegetables on 1 side; sprinkle with 1/4 cup mozzarella cheese. Fold omelet in half; sprinkle with 1 tablespoon Parmesan cheese. Cut omelet in half and slide each half onto a plate. Repeat with remaining ingredients.