Best Creamy Garden Vegetable Baked Omelet Recipes

BAKED VEGETABLE OMELET

Baked Vegetable Omelet image

Make and share this Baked Vegetable Omelet recipe from Food.com.

Provided by nemokitty

Categories Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 cup monterey jack pepper cheese, shredded
1 1/2 cups broccoli florets, chopped
2 tomatoes, coarsely chopped (about 1 1/2 cups)
1 cup milk
1/4 cup flour
1/4 teaspoon salt
1/2 teaspoon pepper
3 eggs

Steps:

Heat oven to 350 degrees. Layer Pepper Jack, broccoli and tomatoes in ungreased 8x8x2 inch baking dish. Beat milk, flour, salt, pepper and eggs until smooth. Pour over cheese.
Bake, uncovered, for 40 to 45 minutes or until egg mixture is set. Let stand 10 minutes before cutting into servings.

BAKED VEGETABLE OMELET

Baked Vegetable Omelet image

This is more filling than your average omelet. It goes great with salad and toast. A small food processor can really speed up the preparation (although I still prefer to shred the zucchini by hand).

Provided by Valeria

Categories Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 medium carrots (about 1/2 pound)
1 medium zucchini
4 eggs
1 cup shredded cheddar cheese
1/4 cup minced parsley
2 tablespoons chopped shallots
1/4 cup whole wheat flour
2 tablespoons wheat germ
1/2 teaspoon salt
pepper, to taste
1 tablespoon butter or 1 tablespoon margarine

Steps:

Preheat oven to 375°F Shred vegetables on a course grater or in a food processor. Squeeze as much moisture as possible from zucchini.
In a large bowl beat eggs, then mix in vegetables and remaining ingredients except for butter.
Grease a 9- or 10-inch casserole or deep glass pie pan. Fill with egg mixture, dot with butter and bake about 30 minutes until firm.
Let cool 5 minutes before cutting. This dish is best served warm, not hot.

Nutrition Facts : Calories 282.7, Fat 17.9, SaturatedFat 9.5, Cholesterol 248.8, Sodium 596.5, Carbohydrate 15.2, Fiber 3.3, Sugar 3.5, Protein 16.5

BAKED VEGETABLE OMELET

Baked Vegetable Omelet image

Your vegetarian friends will love it when you bake this omelet, an updated version of the ham and sausage stratas.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 1h10m

Yield 6

Number Of Ingredients 8

Ingredients

1 1/3 cups shredded Monterey Jack cheese
2 cups chopped broccoli or 1 package (10 ounces) frozen chopped broccoli, thawed and drained
3 medium tomatoes, coarsely chopped (2 cups)
2 2/3 cups shredded Cheddar cheese
1 1/3 cups milk
1/3 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
4 eggs

Steps:

Heat oven to 350°F.
Layer Monterey Jack cheese, broccoli, tomatoes and Cheddar cheese in ungreased square baking dish, 8x8x2 inches. Beat milk, flour, salt and eggs until smooth; pour over cheese.
Bake uncovered 40 to 45 minutes or until egg mixture is set. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 430, Carbohydrate 15 g, Cholesterol 220 mg, Fat 1, Fiber 2 g, Protein 27 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 750 mg

GARDEN VEGETABLE OMELETTE BRAID(PAMPERED CHEF COPYCAT)

Garden Vegetable Omelette Braid(Pampered Chef Copycat) image

Flaky crescent rolls, filled with a veggies make a great breakfast or dinner! Great for weeknight, or splendid for company or a holiday, even great to take to a picnic or potluck! Adapted from Pampered Chef "All the Best". To see how this is made go to http://www.recipezaar.com/bb/viewtopic.zsp?t=247514(look under omelette).

Provided by Sharon123

Categories Breakfast

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 (8 ounce) packages refrigerated crescent dinner rolls
4 ounces cream cheese, softened
1/4 cup milk
1 tablespoon all-purpose flour
8 eggs, divided
1/2 teaspoon dill weed
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 lb fresh asparagus spear, cut into 1-inch pieces (about 3/4 cup)
1/2 cup diced red bell pepper
1/3 cup chopped red onions or 1/3 cup green onion
1 tablespoon butter or 1 tablespoon margarine
1/2 cup shredded cheddar cheese

Steps:

Preheat oven to 375*F.
In a bowl, whisk cream cheese and milk. Add the flour and whisk until smooth.
Separate 1 egg, reserving egg white. Add the yolk, remaining 7 eggs, dill weed, salt and pepper to cream cheese mixture, whisking until smooth.
Add asparagus, bell pepper, and onion to the bowl, mix well.
Melt the butter or margarine in a 12" skillet over medium heat.
Add the egg mixture and cook, stirring occasionally, 4-6 minutes or until eggs are set but still moist.
Remove pan from heat. Set aside.
Unroll the 2 packages of crescent rolls, do not separate.
Arrange dough on a cookie sheet with longest sides of rectangles across the width of the cookie sheet. Roll the dough with a rolling pin(or round drinking glass) to seal seams.
Startin on longest sides of cookie sheet, cut sides of dough into eight strips, about 1 1/2" wide and 3" long.
Using an ice cream scooper, scoop filling evenly over center of dough.
Starting at one end, lift one strip of dough; twist one turn and lay across the top of the filling.
Repeat, alternating strips of dough to form a braid.
Fold the bottom edges of the dough up at the ends of braid.
Brush top of braid with the remaining lightly beaten egg white.
Bake 25-30 minutes or until golden brown. Enjoy!