Vegetable Omelette Recipes

VEGGIE OMELETTE

Steps:

• Heat frying pan, spray with nonstick spray or coat the bottom of the pan with oil, or butter.
• Beat together eggs, mushrooms, green peppers and green onions, mix together.
• When pan is hot enough add egg mixture and cook until almost set, until you can flip it over with out it falling apart, cook on the other side until set. Top 1/2 of the omelette with cheese and fold over. Cook until cheese is melted. If you are really hungery then add a little water (about 1-2 tbsp) and cover, this will make the cheese melt faster.
• Serve with toast, hashbrowns, or even rice.
• Can use any color peppers, or even use regular onions too. Change the cheese if you want.

VEGETABLE OMELETTE

Steps:

• Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 5-7 minutes or until tender. Drain. , In a small skillet, saute the mushrooms, peppers, onion and potatoes in oil until tender. Coat a nonstick skillet with cooking spray and place over medium heat. Add egg substitute. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture over the top; sprinkle with 2 tablespoons cheese. , Transfer to a serving plate. Top with sour cream, tomato and remaining cheese.

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.

HOW TO MAKE A VEGETABLE OMELETTE - EASY RECIPE

Steps:

• A vegetable omelette is a versatile dish that you can prepare with any plant you want. In this OneHowto recipe, we are going to use onion, tomato, courgette and peppers together with Gouda cheese, for an incredible taste. Feel free to take out or add in any ingredients as you wish.In addition, if you are on a diet and are looking for breakfast or a light meal, you can change this into a egg white omelette, by not using the yolks. For that option, use 3 egg whites and 1 whole egg
• To make a vegetable omelette, begin by washing and chopping all the vegetables but keep the skin on the tomato and courgette. Add 1 teaspoon olive oil to a frying pan and put on a medium heat. Where the pan is hot, add in the vegetables and sauté for 5 minutes, then remove the pan from the heat.
• Add the eggs into a bowl as well as the milk and mix well until you get a homogeneous mixture. Add salt and pepper to taste. Add 2 teaspoons olive oil to a non-stick pan and put on a medium heat. Once hot, add the eggs.
• When the edges of the omelette start to cook, lift it by an edge and flip it over to cook the other side. This way, it will cook faster. When the edges turn golden, add the vegetables and Gouda cheese either grated or whole, fold the omelette in half and let it cook for another 2 minutes.
• After this time, your delicious vegetable omelette will be ready to eat. Bon appetit!If you love making omelettes, take a look at other recipes with other ingredients you'll enjoy eating:Spinach omeletteCheese 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.

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.

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!

VEGETABLE OMELETS

Steps:

• For filling, in a medium bowl stir together tomatoes, cucumber, squash and avocado. Set aside. In a medium bowl whisk together eggs, egg product, water, basil, salt and pepper.
• For each omelet, coat an 8-inch nonstick skillet generously with cooking spray. Heat skillet over medium heat. Add a generous 1/3 cup of the egg mixture to hot skillet.
• Immediately begin stirring eggs gently but continuously with a wooden spatula until mixture resembles cooked egg pieces surrounded by liquid egg. Stop stirring. Cook for 30 to 60 seconds more or until egg is set but shiny.
• Spoon 1/2 cup of the filling over one side of omelet. Carefully fold omelet over the filling. Very carefully remove omelet from skillet. Repeat to make 4 omelets total, using paper towels to wipe skillet clean and spraying with cooking spray between omelets. Sprinkle 1 tablespoon of cheese over each omelet. If desired, garnish with chives.

VEGETABLE OMELETTE

Steps:

• Add olive oil to medium non-stick skillet over medium heat. Allow oil to heat for 2-3 minutes.
• Add sliced mushroom and garlic and cook for 3-4 minutes, stirring frequently.
• Add zucchini, tomatoes and bell pepper. Saute until soft but not mushy, about 3 minutes.
• Add spinach and cook until spinach cooks down and wilts, about 3-4 minutes.Remove vegetable mixture to a bowl and set aside. Wipe skillet with a paper towel.
• Add eggs and salt and pepper to a blender and blend for about 1 minute. Alternatively, you can add the eggs and salt and pepper to a medium bowl and whisk vigorously for 1-2 minutes. Melt 1 tablespoon butter in skillet over medium heat.
• Reduce heat to low-medium. Add half of the egg mixture and cook until warmed and the edges are beginning to set, about 30 seconds. Using a heatproof spatula, lift the cooked edges and gently push them toward the center. At the same time, lift and tilt the pan to allow the liquid egg on top to flow underneath, then cook for 30 seconds longer. Repeat as necessary along the perimeter until no liquid egg remains.
• When the eggs are almost set but still moist on top, sprinkle half of the vegetable mixture on one side of the omelette.
• Sprinkle ½ of cheese, basil and black olives on top of the vegetable mixture. Cook for 30 seconds to 1 minute longer.
• Using a wide spatula, fold the untopped half of the omelette over the filled half. Allow to cook about 30 seconds longer to allow the cheese to melt and the omelette to meld together. Slide the omelette onto a serving plate.Repeat steps 6-9 for the second omelette. Serve warm with chopped basil as a garnish, if desired.