Fresh Vegetable Omelet Recipes

WORLD'S BEST VEGETARIAN OMELETTE

Steps:

• Cut the cherry tomatoes, red pepper and spinach leaves.
• Melt the butter in the frying pan.
• Beat the eggs with a fork and season with salt and pepper.
• Add the mixture to the pan and spread it out evenly. When it starts to firm up, but still has a bit of raw on top, add grated cheese and also the cherry tomatoes, spinach, and red pepper.
• Using a spatula, ease the edges and quickly turn it over onto the other side.
• The other side will cook a lot quicker, it only needs about 1-2 minutes.
• When it is done, place a large plate on top of the pan and flip the omelette as fast as you can.
• Serve immediately.

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.

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.

FRESH VEGETABLE OMELET

Steps:

• In a small bowl, beat the egg whites, water and cream of tartar until stiff peaks form. In a large bowl, beat eggs and salt until thick and lemon-colored, about 5 minutes. Fold in the whites., In a 10-in. ovenproof skillet coated with cooking spray, melt butter. Pour egg mixture into skillet. Cook for 5 minutes over medium heat or until puffed and lightly browned on the bottom. Bake, uncovered, at 350° for 10-12 minutes or until a knife inserted 2 in. from edge comes out clean., Meanwhile, in a large skillet, saute the tomato, zucchini, onion, green pepper and Italian seasoning until tender. Carefully run a knife around edge of ovenproof skillet to loosen omelet. With a knife, score center of omelet. Place vegetables on one side and sprinkle with cheese; fold other side over filling. Slide onto a serving plate; cut in half.

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!

FARM-FRESH OMELET

Steps:

• Crack eggs into a mixing bowl; add salt, pepper, and 1 tablespoon water; whisk just enough to combine the yolks and whites; you should still see large bubbles; set aside.
• Melt 1 tablespoon butter in a 7-8 inch omelet pan or skillet (nonstick) over medium heat.
• Add in leek; stir/saute about 5 minutes until soft (scallions will take about half this time).
• Stir in spinach; cook until wilted, with no watery liquid.
• Spoon mixture out into a bowl, stir in tomatoes and salt lightly.
• Wipe out the pan; warm it again over high heat.
• Add the remaining tablespoon butter, swirling to coat the entire surface thoroughly.
• Just when the butter begins to color, add the egg mixture and swirl it to coat the entire surface.
• Let the pan sit directly over the heat for a few seconds, until the eggs just begin to set in the bottom of the pan.
• Spoon the leek mixture over the egg, quickly followed by about half the cheese.
• Pull the pan sharply toward you several times and then tilt the pan and use a spatula to fold the front half of the omelet over the back.
• Tip the omelet out onto a heatproof plate, neatening it with a spatula.
• Sprinkle the remaining cheese over the top; arrange extra tomatoes over or on the side; serve immediatly.