Six Egg Omelet With Veggies And Cheese Recipes

CHEESE AND VEGETABLE OMELET RECIPE

Steps:

• Coat a 6 inch skillet with the cooking spray. Place the skillet over medium heat until it is hot.
• Add the vegetables and sauté them until tender, about 5 minutes. Remove the vegetables from the skillet and set them aside.
• Combine the eggs, water and pepper and mix well. Recoat the skillet with the cooking spray and place the skillet over medium heat until hot enough to sizzle a drop of water.
• Pour in half of the egg mixture. As the egg starts to cook, gently lift the edges of the omelet and tilt the pan to allow any uncooked portion of the egg to flow underneath. Spoon half of the vegetables over half of the omelet when the eggs are set and the top is still moist and creamy.
• Top with 1 tablespoon of cheese, spread evenly over the omelet. Fold the unfilled side over the filling and place on a warm platter.
• Repeat for the second omelette.

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.

SIX-EGG OMELET WITH VEGGIES AND CHEESE

Steps:

• Combine eggs, turkey bacon, mushrooms, onion, green bell pepper, red bell pepper, and Creole seasoning in a bowl. Stir egg mixture well to combine.
• Heat a skillet over medium-low heat. Add oil. Pour egg mixture into the skillet. Cook until edges are dry, about 5 minutes. Flip omelet over. Place Cheddar cheese slices on top of the omelet and cook until set, 5 minutes more. Fold omelet over the cheese. Flip again and cook 2 minutes. Flip once more and cook until cheese is melted, about 2 minutes more.
• Remove omelet from the pan and allow to sit for 1 minute to cool.

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.

HOW TO MAKE A VEGETABLE OMELETTE

Steps:

• Beat: Whisk together the eggs and dairy until smooth (the egg yolks and whites should be completely mixed together).
• Veggies: Melt half of the butter in a large saute pan over medium heat. Add mushrooms, onion, and peppers. Cook until soft, about 5 to 7 minutes.
• Egg: Add remaining butter to the pan and allow to melt. Reduce heat to medium/low, then pour eggs over the veggies. Allow bottom of eggs to slightly set, 2 to 3 minutes. With a spatula, gently push an edge of the egg up while tilting the pan to allow the liquidy egg on top to flow underneath. Repeat this around the edge of the pan until no liquid is left.
• Cheese: When the egg is almost done cooking, sprinkle on the cheese and allow it to melt.
• Fold: Fold the omelette in half or into thirds (Pro-tip: Slide half of the omelette out of the pan and halfway onto a plate, then fold the remaining half over itself). Season with salt and pepper. Serve immediately.