Best Garden Vegetable Omelette Braidpampered Chef Copycat Recipes

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!

GARDEN VEGETABLE OMELETTE BRAID(PAMPERED CHEF COPYCAT)

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!

VEGAN ROASTED VEGETABLE OMELETTE

Steps:

• Whisk all ingredients for the batter in a bowl. Leave to rest for 10 minutes.
• Heat olive oil in a pan. Sautee all vegetables until tender. About 3-5 minutes. Season with salt and pepper.
• Pour about half a cup of the batter into a non-stick pan. Swirl around and cook until top is bubbly. About 2 minutes.
• Put sauteed vegetables on the batter.
• Fold then cover and cook over low heat for 2 more minutes.

VEGGIE OMELET WITH GOAT CHEESE

Steps:

• In a small bowl, whisk eggs, milk, salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add zucchini, mushrooms and green pepper; cook and stir 3-5 minutes or until tender., Add spinach, green onions and garlic; cook and stir 1-2 minutes longer or until spinach is wilted and garlic is tender. Transfer vegetable mixture to a small bowl. In same pan, heat remaining oil. Pour in egg mixture. Mixture should set immediately at edge., As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetable mixture on one side; sprinkle with cheese. Fold omelet in half; cut in half and slide onto plates. Sprinkle with additional green onions.