Cheese Pepper Omelet Recipes

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CHEESE & PEPPER OMELET



Cheese & Pepper Omelet image

Delight your taste buds with this Cheese & Pepper Omelet! Top this cheese-stuffed omelet with thick and chunky salsa for a delicious finish.

Provided by My Food and Family

Categories     Home

Time 24m

Yield Makes 4 servings.

Number Of Ingredients 8

4 whole eggs
4 egg whites
1/4 cup water
1 green pepper, chopped
1 yellow pepper, chopped
1/2 cup chopped onions
1/2 cup KRAFT 2% Milk Shredded Mild Cheddar Cheese
1/2 cup TACO BELL® Thick & Chunky Salsa

Steps:

  • Beat whole eggs, egg whites and water with whisk until well blended.
  • Cook vegetables in large nonstick skillet sprayed with cooking spray on medium-high heat 5 min. or until crisp-tender. Remove from skillet; set aside.
  • Add eggs to skillet; cover. Cook 6 min.
  • Top half of omelet with pepper mixture and cheese; fold in half. Cook, covered, 3 min. or until cheese is melted. Serve topped with salsa.

Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 220 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 14 g

CHEESE OMELETTE



Cheese Omelette image

My husband loves omelettes and nothing makes him happier. When cooking an omelette, it's important that you keep your temperature on the low side, as you don't want your omelette to get brown.

Provided by topfgucker

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 15m

Yield 1

Number Of Ingredients 5

3 eggs
1 tablespoon milk, or as needed
salt and freshly ground white pepper to taste
2 tablespoons butter
¼ cup shredded Emmentaler cheese

Steps:

  • Beat eggs in a bowl with a whisk. Add milk and season with salt and white pepper. Whisk for a few minutes until egg mixture is foamy; beating in air makes the omelette fluffy.
  • Melt butter in a small, nonstick skillet over medium-low heat. Pour in egg mixture and twirl skillet so bottom is evenly covered with egg. Cook for 1 minute until egg starts to set. Lift edges with a spatula and tilt the skillet so uncooked egg mixture can run towards the bottom of the skillet to set. Repeat until no visible liquid egg remains.
  • Carefully flip omelette and cook for another 30 seconds to 1 minute. Sprinkle Emmentaler cheese in one line in the middle of the omelette and fold omelette in half. Cook for 20 seconds, then slide omelette onto plate.

Nutrition Facts : Calories 509.4 calories, Carbohydrate 1.9 g, Cholesterol 579.4 mg, Fat 44.9 g, Protein 25.5 g, SaturatedFat 24.1 g, Sodium 637.5 mg, Sugar 1.7 g

GRILLED PEPPER OMELET



Grilled Pepper Omelet image

Roasted peppers, chopped herbs and a little bit of Parmesan make for a quick omelet in the spirit of a pipérade. I often make the classic Basque pipérade, eggs scrambled with stewed peppers and tomatoes. This time, I kept it a little simpler and used my roasted peppers to fill an omelet. I added chopped, fresh herbs and a little bit of Parmesan to the mix. If your peppers are already roasted (I had plenty on hand as I'd been working with roasted peppers all week) this is a 2- to 5-minute dinner. As always, the better the eggs (farm-fresh, pastured), the better the omelet.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, appetizer, main course

Time 5m

Yield 1 serving

Number Of Ingredients 8

About 1/3 cup chopped or sliced roasted peppers (about 3 ounces)
Salt and freshly ground pepper
2 to 3 teaspoons chopped fresh parsley, thyme, marjoram or basil (optional)
2 large or extra-large eggs
Salt and freshly ground pepper
2 teaspoons milk (optional)
2 teaspoons extra virgin olive oil
2 teaspoons freshly grated Parmesan

Steps:

  • Make sure peppers are nicely seasoned. Stir in chopped herbs if using.
  • Break eggs into a bowl and beat with a fork or a whisk until frothy. Whisk in salt and pepper to taste and milk if desired.
  • Heat an 8-inch nonstick omelet pan over medium-high heat. Add olive oil. When oil feels hot when you hold your hand above it, pour eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl pan to distribute eggs evenly over the surface. Shake pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other, to let eggs run underneath during the first minute of cooking.
  • As soon as a few layers of egg are set on the bottom, spoon peppers down the middle of the egg "pancake" and sprinkle on Parmesan. Jerk pan quickly away from you then back toward you so the omelet folds over on itself. If you don't like your omelet runny in the middle, jerk pan again so omelet folds over once more. Cook for up to a minute longer. Tilt pan and roll out onto a plate.

Nutrition Facts : @context http, Calories 303, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 6 grams, Sodium 504 milligrams, Sugar 4 grams, TransFat 0 grams

ROASTED RED PEPPER OMELETS



Roasted Red Pepper Omelets image

Roasted red peppers, Muenster cheese and green onions give this breakfast favorite vibrant color and flavor. Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7

3 eggs
3 tablespoons water
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped roasted sweet red peppers
1/4 cup shredded Muenster cheese
2 green onions, chopped

Steps:

  • Coat an 8-in. nonstick skillet with cooking spray and place over medium heat. In a small bowl, whisk the eggs, water, salt and pepper. Add half of egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, add half of the red peppers, cheese and onions on one side; fold other side over filling. Slide omelet onto a plate. Repeat.

Nutrition Facts : Calories 185 calories, Fat 12g fat (5g saturated fat), Cholesterol 331mg cholesterol, Sodium 714mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 13g protein.

CHILLI CHEESE OMELETTE



Chilli cheese omelette image

A quick and easy classic with added spice - just six ingredients too

Provided by Good Food team

Categories     Breakfast, Brunch, Main course, Supper

Time 10m

Number Of Ingredients 6

1 spring onion
a few sprigs of fresh coriander
2 large eggs
1 tbsp sunflower oil
½ -1 tsp chopped fresh red chilli , or a generous pinch dried chilli flakes
25g mild grated cheddar

Steps:

  • Chop the spring onion and coriander quite finely and beat the eggs together with salt and pepper. Heat the oil in a small frying pan then tip in the onion, coriander and chilli and stir round the pan for a second or two so they soften a little. Pour in the eggs and keep them moving until two thirds have scrambled.
  • Settle the eggs back down on the base of the pan, scatter over the cheese and cook for about a minute until the omelette is just set and the cheese has melted.
  • Carefully fold the omelette using a palette knife and slide from the pan to a serving plate. Eat while the omelette is hot and the cheese still melted.

Nutrition Facts : Calories 381 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Protein 22 grams protein, Sodium 0.86 milligram of sodium

SKINNY PEPPER, TOMATO & HAM OMELETTE



Skinny pepper, tomato & ham omelette image

If you're in need of a protein boost try making this healthy omelette for breakfast, using fewer yolks lowers the cholesterol

Provided by Good Food team

Categories     Breakfast

Time 25m

Number Of Ingredients 8

2 whole eggs and 3 egg whites
1 tsp olive oil
1 red pepper , deseeded and finely chopped
2 spring onions , white and green parts kept separate and finely chopped
few slices wafer-thin extra-lean ham , shredded
25g reduced-fat mature cheddar
wholemeal toast , to serve (optional)
1-2 chopped fresh tomatoes , to serve (optional)

Steps:

  • Mix the eggs and egg whites with some seasoning and set aside. Heat the oil in a medium non-stick frying pan and cook the pepper for 3-4 mins. Throw in the white parts of the spring onions and cook for 1 min more. Pour in the eggs and cook over a medium heat until almost completely set.
  • Sprinkle on the ham and cheese and continue cooking until just set in the centre, or flash it under a hot grill if you like it more well done. Serve straight from the pan with the green part of the spring onion sprinkled on top, the chopped tomato and some wholemeal toast.

Nutrition Facts : Calories 206 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 1.21 milligram of sodium

MUSHROOM PEPPER OMELET



Mushroom Pepper Omelet image

Here's a hearty, home-style omelet for two that's ready in a jiffy and will keep you satisfied all morning long. -Diana Howard, Ava, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

1/4 cup chopped green onions
1/4 cup sliced fresh mushrooms
1/4 cup chopped green pepper
2 tablespoons butter, divided
5 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese

Steps:

  • In a large nonstick skillet, saute the onions, mushrooms and green pepper in 1 tablespoon butter until tender. Remove and keep warm., In the same skillet, melt remaining butter over medium-high heat. , Whisk the eggs, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture on one side and sprinkle with cheeses; fold other side over filling. Cut in half.

Nutrition Facts : Calories 392 calories, Fat 32g fat (17g saturated fat), Cholesterol 586mg cholesterol, Sodium 1009mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein.

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