Best Egg Beaters Western Omelet Recipes

WESTERN OMELETTE

Steps:

• Whisk eggs, water and pepper in small bowl; set aside.
• Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat skillet over medium heat. Add red pepper and onion; cook, stirring frequently, until tender, about 3 minutes. Stir in ham.
• Pour in egg mixture. As eggs set around edge of skillet, with spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set.
• Slip spatula underneath omelette and fold in half. Slide onto plate.

WESTERN OMELET

Steps:

• Melt 1 teaspoon butter in a small skillet over medium heat. Add mushrooms, bell pepper, and green onions; cook until tender, about 5 minutes. Stir in ham until heated through, about 1 minute. Season with salt and pepper. Set filling mixture aside in a small bowl and keep warm.
• Beat eggs together in a bowl; season with salt and pepper.
• Heat the same skillet over medium-high heat. Add remaining 1 teaspoon butter; heat until foaming. Pour in eggs and cook for 30 seconds. Lift the edges of the omelet so that the uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set but still moist and soft, about 2 minutes.
• Spread the filling over one side of the omelet. Fold the other half over the filling and slide omelet onto a plate.

OVEN -BAKED WESTERN OMELET

Steps:

• In a 10-in. ovenproof skillet, saute the onions and red pepper in oil for 5 minutes. In a large bowl, combine the eggs, cheese, ham and water. Pour over vegetable mixture. Bake, uncovered, at 375° for 15-20 minutes or until set.

EGG BEATERS WESTERN OMELET

Steps:

• Saute vegetables and ham together in enough low cal butter to coat bottom of pan, for about 2 minutes.
• Add the carton of Egg Beaters and cook 2 more minutes.

WESTERN OMELETTE

Steps:

• In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside.
• Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl.
• Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set.
• Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all.

EASY BAKED WESTERN OMELETTE

Steps:

• Start by preheating your oven to 350 degrees. Grease an 8x8 pan and set it aside.
• In a bowl whisk your eggs and milk together until nice and mixed.
• Add in your salt, pepper, garlic powder, ham, peppers, and cheese. Mix up the omelette batter until fully combined.
• Pour into an 8x8 baking pan, and bake for 45 minutes to 1 hour or until the eggs are cooked through. Stick a fork in the omelette back and if it comes out clean without egg, the baked western omelette is cooked.
• Slice up your baked omelet and enjoy.

EASY EGG WHITE OMELET

Steps:

• Spray a 9x5-inch glass or microwave-safe loaf pan with cooking spray; sprinkle the onion, green bell pepper, and mushrooms into the pan, and toss lightly with a fork just to mix. Season with salt and black pepper, and pour in the egg whites.
• Cook in a microwave oven on High setting for 3 minutes. Remove and stir the cooked egg white from the side of the pan into the rest of the ingredients; cook for 3 more minutes on High. If the omelet is still a little runny on top, slice it into chunks and turn them over in the loaf pan; microwave for 30 more seconds on High. Adjust salt and pepper, and serve.