Best Slimming Veggie Omelet Squares Recipes

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WORLD'S BEST VEGETARIAN OMELETTE



World's Best Vegetarian Omelette image

World's Best Vegetarian Omelette, for a healthy and happy start of your day. It is too easy to make, and the secret to an absolutely great omelette is using fresh ingredients. You'd be surprised how this omelette tastes like a restaurant one. Low carb, gluten free recipe for breakfast or brunch, this veggie omelette is the best and healthiest breakfast to start your day right. Or even a nice brunch. It's easy to make, and you can add any ingredients you like.

Provided by Daniela Apostol

Categories     Breakfast

Time 10m

Number Of Ingredients 7

2 large eggs
1/4 red pepper, chopped
1/4 cup Cheddar cheese, grated
a few leaves of fresh baby spinach
2 cherry tomatoes, chopped
salt and pepper
1/4 tsp butter

Steps:

  • Cut the cherry tomatoes, red pepper and spinach leaves.
  • Melt the butter in the frying pan.
  • Beat the eggs with a fork and season with salt and pepper.
  • Add the mixture to the pan and spread it out evenly. When it starts to firm up, but still has a bit of raw on top, add grated cheese and also the cherry tomatoes, spinach, and red pepper.
  • Using a spatula, ease the edges and quickly turn it over onto the other side.
  • The other side will cook a lot quicker, it only needs about 1-2 minutes.
  • When it is done, place a large plate on top of the pan and flip the omelette as fast as you can.
  • Serve immediately.

Nutrition Facts : Calories 264 kcal, Carbohydrate 4 g, Protein 19 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 360 mg, Sodium 314 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

VEGGIE OMELETTES (WITH TIPS ON HOW TO MAKE THE PERFECT OMELET)



Veggie Omelettes (with tips on how to make the perfect omelet) image

A delicious and healthy Veggie Omelet recipe with tips on how to make the PERFECT Omelet. Use your favorite vegetables to create your own perfect omelet.

Provided by Erica Walker

Categories     Breakfast

Time 20m

Number Of Ingredients 15

1/2 Tbsp. butter
2 Tbsp. onion (chopped )
1/4 c. mushrooms (chopped )
1/2 c. fresh spinach
3 cherry tomatoes (sliced in half)
shredded cheddar cheese (to taste)
2 eggs
2 Tbsp. vegetable or canola oil
2 Tbsp. water (or milk)
salt and pepper (to taste)
avocado
hollandaise sauce (my favorite -- click here)
salsa
sour cream
guacamole

Steps:

  • First, we want to get your filling ready. Heat butter in a small frying pan over medium heat. Add onions and mushrooms and saute until onions become clear. Add spinach and tomatoes. When spinach has wilted, remove from heat and cover with lid or foil to keep warm.
  • Crack the eggs into a mixing bowl and whisk until eggs become light yellow in color. Set aside. Pour oil into In an 8" pan (you don't want to do a smaller pan or the eggs won't cook as well) and swirl around until pan in evenly coated with oil. Put pan on the stove over medium-low heat.
  • While oil is heating quickly add water, salt, and pepper to the eggs and beat vigorously until the eggs become light and airy. When the oil becomes wavy and hot, slowly pour the eggs into the pan. Once the eggs are in the pan, do not stir! Let them just sit and start to bubble up a little bit.
  • When the bottom of the eggs begin to set a little bit, use heat-resistant rubber spatula to gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.
  • Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
  • Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left. DO NOT OVERCOOK!
  • Stir cheese and toppings together and spoon down center of the omelet in a line (adding more cheese to the top if you like it extra cheesy). Quickly fold one side of the omelet over the toppings and then do the same with the other side (as if you were folding a piece of paper into thirds).. you may also just fold the omelet straight over (as if folding a piece of paper in half). You may keep the omelet in the pan until the cheese is melted (flipping over if necessary).. just be sure you don't overcook the eggs-- you don't want them to be crispy and brown!
  • Top with additional toppings, hollandaise sauce (click here), salsa, sour cream.. etc...

Nutrition Facts : Calories 495 kcal, Carbohydrate 12 g, Protein 17 g, Fat 45 g, SaturatedFat 31 g, Cholesterol 343 mg, Sodium 282 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

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