Best Cheese Pepper Omelet Recipes

MUSHROOM, BELL PEPPER, AND CHEESE OMELET

Steps:

• To make the filling: In a nonstick skillet, melt the butter over medium heat.
• Add in the bell pepper, onion, and mushrooms; stir/saute for about 5 minutes or until tender.
• Add in Tabasco sauce and parsley; stir to combine; set aside.
• To make the omelet: in a mixing bowl, whisk together the eggs, water, salt, and pepper.
• Heat an 8-inch omelet pan over medium heat; add butter and swirl to coat the bottom of the pan.
• When butter foams, pour egg mixture in all at once.
• Let set for about 20 seconds or until edges begin to cook.
• Using a spatula, gently lift edges of mixture and tilt skillet to allow uncooked egg mixture to flow underneath.
• Continue to do this until the top is almost dry.
• Spoon vegetable mixture over one half of the omelet; sprinkle MJ cheese over vegetable mixture.
• Fold the other side of the omelet over to cover.
• Let stand for a few seconds to let cheese melt.
• Turn omelet out onto a warmed plate; sprinkle with parmesan cheese and garnish with parsley and tomato wedge.

BACON, MUSHROOM AND PEPPER JACK CHEESE OMELET

Steps:

• Lightly spray 8-inch skillet with no-stick spray. Heat skillet over medium heat.
• In a bowl beat together eggs, milk, salt and pepper until frothy. Pour into heated skillet.
• Cook, uncovered, without stirring for about 4 minutes and eggs start to set. As eggs start to set, run a spatula around the edge of the skillet and lift eggs slightly so the uncooked portion can flow underneath.
• When eggs are almost set, sprinkle the crumbled bacon pieces, sliced mushrooms and Pepper Jack cheese down the center of the omelet; let cook another 1 to 2 minutes, or until eggs are set throughout and the cheese is just starting to melt.
• Fold the omelet in thirds by folding one side of the omelet over the filling, and then folding the other side over the first side.
• Transfer the omelet to a plate. Garnish the top of the omelet with sliced black olives and green onion slices.

PEPPER CHEESE OMELET

Steps:

• In a small bowl, beat the eggs, egg whites, milk, paprika, salt and pepper. Coat an 8-in. nonstick skillet with cooking spray and place over medium heat. Add half of the egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. , When eggs are set, sprinkle half of the onion, red pepper and cheese over one side; fold omelet over filling. Cover and let stand for 1 minute or until cheese is melted. Repeat with remaining ingredients.

BACON, MUSHROOM AND PEPPER JACK CHEESE OMELET

Steps:

• 1. Lightly spray 8-inch skillet with no-stick spray. Heat skillet over medium heat.
• 2. In a bowl beat together eggs, milk, salt and pepper until frothy. Pour into heated skillet. Cook, uncovered, without stirring for about 4 minutes and eggs start to set. As eggs start to set, run a spatula around the edge of the skillet and lift eggs slightly so the uncooked portion can flow underneath.
• 3. When eggs are almost set, sprinkle the crumbled bacon pieces, sliced mushrooms and Pepper Jack cheese down the center of the omelet; let cook another 1 to 2 minutes, or until eggs are set throughout and the cheese is just starting to melt.
• 4. Fold the omelet in thirds by folding one side of the omelet over the filling, and then folding the other side over the first side.
• 5. Transfer the omelet to a plate. Garnish the top of the omelet with sliced black olives and green onion slices.

CHEESE & PEPPER OMELET

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.

CHEESE & PEPPER OMELET

Steps:

• 1. In a medium bowl, beat the whole eggs, egg whites and water with a whisk until well blended.
• 2. Cook the peppers and onions in a large nonstick skillet sprayed with cooking spray on medium-high heat for 5 minutes or until almost tender. Remove from skillet and set aside.
• 3. Place eggs in the skillet; cover and cook on low-to-medium heat for 6 minutes.
• 4. Top half of the omelet with the pepper mixture, followed by the cheese; fold in half. Cook, covered, 3 minutes more, or until cheese is melted. Serve topped with salsa.