Hidden Valley Garden Omelet Recipes

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COUNTRY GARDEN OMELET



Country Garden Omelet image

Make and share this Country Garden Omelet recipe from Food.com.

Provided by CookingONTheSide

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

4 large eggs
1/4 teaspoon salt
ground mustard, dash
cayenne pepper, dash
onion powder, dash
1 teaspoon vegetable oil
1/3 cup red bell peppers or 1/3 cup green bell pepper, cut in strips
2 tablespoons onions, chopped
1/3 cup cooked ham, chopped
1/3 cup breakfast sausage links, cooked and sliced
1/2 cup sharp cheddar cheese, shredded

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!

Nutrition Facts : Calories 349.8, Fat 25.2, SaturatedFat 10.8, Cholesterol 422.8, Sodium 623, Carbohydrate 3.5, Fiber 0.7, Sugar 2, Protein 26

SOUFFLE OMELET (PUFFY OMELET)



Souffle Omelet (Puffy Omelet) image

This Omelet is very light and fluffy. Fill it with any of your favorite fillers. Makes a very attractive presentation. Keep in mind that, although this dish looks very big, it is not as filling as you might think because it is such a light omelet.

Provided by Karen From Colorado

Categories     Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 5

4 egg whites
2 tablespoons water
1/4 teaspoon salt
4 egg yolks
1 tablespoon butter or 1 tablespoon margarine

Steps:

  • Beat egg whites until frothy.
  • Add water and salt; continue beating about a minute or until stiff peaks form.
  • Beat yolks at high speed of electric mixer until thick and lemon colored (about 5 minutes).
  • Fold yolks into whites.
  • Heat butter in a 10 inch skillet with an oven proof handle.
  • Pour in egg mixture, mounding it a little higher on the sides.
  • Cook over low heat for 8 to 10 minutes or until eggs are puffed and set and the bottom is golden brown.
  • Place skillet in a 325 degree (163 celcius) oven; bake for 10 minutes or until a knife inserted in the middle comes out clean.
  • Make a shallow cut off center of the omelet.
  • Place your fillers on the larger half of the omelet.
  • Fold the smaller half over the fillers.
  • Slip omelet onto a warmed plate.

Nutrition Facts : Calories 183.8, Fat 14, SaturatedFat 6.6, Cholesterol 392.9, Sodium 456.1, Carbohydrate 1.6, Sugar 0.6, Protein 12.1

DEES SPANISH AVOCADO OMELET



Dees Spanish Avocado Omelet image

Make and share this Dees Spanish Avocado Omelet recipe from Food.com.

Provided by Dienia B.

Categories     Breakfast

Time 8m

Yield 1 serving(s)

Number Of Ingredients 6

2 eggs, beaten
2 green onions, diced
1 mushroom, sliced
2 slices avocados
2 tablespoons cheese, shredded
2 tablespoons salsa

Steps:

  • Spray hot skillet with Pam cooking spray.
  • Pour in beaten eggs.
  • Add green onions and sliced mushroom.
  • Add shredded cheese.
  • Add avocado slices.
  • Flip in half; top with salsa.
  • Plate.

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