Best Red Green Pepper Cheesy Omelet Recipes

WESTERN OMELETTE WITH BELL PEPPER, ONION, HAM, AND CHEESE RECIPE

Steps:

• In a medium mixing bowl, season eggs with salt and pepper, then whisk until homogeneous and frothy. Set aside.
• Meanwhile, add cheese to a medium heatproof mixing bowl. In a 10-inch nonstick skillet, melt 1 tablespoon butter over medium-high heat, swirling, until lightly browned. Add bell pepper and onion, season with salt, and cook, stirring occasionally, until softened and beginning to brown, about 6 minutes. Add ham and cook, stirring occasionally, until vegetables and ham are browned in spots and smell pleasantly smoky, about 5 minutes longer. Stir in smoked paprika and freshly ground black pepper. Scrape vegetables and ham into the cheese and stir to combine.
• Wipe out skillet and set over medium heat. Add remaining 1 tablespoon butter and cook until melted and lightly browned. Re-whisk eggs until foamy, then add to skillet and cook, using a silicone spatula to push the edges in toward the center as they set and tilting the pan to spread the uncooked egg underneath. Continue pushing in the edges of the eggs and tilting the skillet, working all around the pan, until omelette is almost set, about 45 seconds.
• Sprinkle ham, vegetables, and cheese over half of omelette, remove from heat, cover, and let omelette sit until mostly or fully cooked through on top (depending on your preferred consistency), about 1 minute.
• Using silicone spatula, loosen the edges of the omelette from skillet and shake skillet to ensure that it's not stuck. Carefully fold omelette in half to enclose the filling, then slide it onto a serving plate and serve immediately.

CHEESE OMELETTE

Steps:

• Beat eggs in a bowl with a whisk. Add milk and season with salt and white pepper. Whisk for a few minutes until egg mixture is foamy; beating in air makes the omelette fluffy.
• Melt butter in a small, nonstick skillet over medium-low heat. Pour in egg mixture and twirl skillet so bottom is evenly covered with egg. Cook for 1 minute until egg starts to set. Lift edges with a spatula and tilt the skillet so uncooked egg mixture can run towards the bottom of the skillet to set. Repeat until no visible liquid egg remains.
• Carefully flip omelette and cook for another 30 seconds to 1 minute. Sprinkle Emmentaler cheese in one line in the middle of the omelette and fold omelette in half. Cook for 20 seconds, then slide omelette onto plate.

CHEESY BAKED SUPPER OMELET

Steps:

• Heat oven to 325°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. In 8-inch skillet, melt butter over medium heat. Add bell pepper and onion; cook 2 to 3 minutes, stirring occasionally, until tender.
• In large bowl, beat eggs, sour cream, salt and pepper with wire whisk until well blended. Stir in bell pepper mixture and cheese. Pour into baking dish.
• Bake uncovered 20 to 25 minutes or until eggs are set. Cut omelet into squares to serve.

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.