Best Veggie Stuffed Omelet Recipes

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VEGGIE STUFFED OMELET



Veggie Stuffed Omelet image

Need an egg dish for breakfast? Make these veggie stuffed omelet that's ready in just 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 15m

Yield 1

Number Of Ingredients 10

1 teaspoon olive or canola oil
2 tablespoons chopped red bell pepper
1 tablespoon chopped onion
1/4 cup sliced mushrooms
1 cup loosely packed fresh baby spinach leaves, rinsed
1/2 cup fat-free egg product or 2 eggs, beaten
1 tablespoon water
Dash salt
Dash pepper
1 tablespoon shredded reduced-fat Cheddar cheese

Steps:

  • In 8-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper, onion and mushrooms to oil. Cook 2 minutes, stirring frequently, until onion is tender. Stir in spinach; continue cooking and stirring just until spinach wilts. Remove vegetables from pan to small bowl.
  • In medium bowl, beat egg product, water, salt and pepper with fork or whisk until well mixed. Reheat same skillet over medium-high heat. Quickly pour egg mixture into pan. While sliding pan back and forth rapidly over heat, quickly stir with spatula to spread eggs continuously over bottom of pan as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook; omelet will continue to cook after folding.
  • Place cooked vegetable mixture over half of omelet; top with cheese. With spatula, fold other half of omelet over vegetables. Gently slide out of pan onto plate. Serve immediately.

Nutrition Facts : Calories 140, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 3 g, TransFat 0 g

TOM'S VEGGIE STUFFED 3-EGG OMELET



Tom's Veggie Stuffed 3-Egg Omelet image

Candy really wanted a veggie omelet this morning so Tom came to the rescue. This was WAY too good not to share!

Provided by CandyTX

Categories     Breakfast

Time 30m

Yield 1 omelet

Number Of Ingredients 10

3 eggs
1/2 cup cheddar cheese
1/3 small onion (chopped)
1/3 small tomatoes (skinned and chopped)
5 mushrooms (Sliced)
1/4 teaspoon salt
1/4 teaspoon onion powder
1 1/2 teaspoons garlic powder
1/2 teaspoon paprika
salsa, if desired

Steps:

  • Filling:.
  • In a medium frying pan, add tomatoes, onion, mushrooms, 1 teaspoon garlic powder, and 1/2 teaspoon of paprika.
  • Saute over medium heat until the onions are translucent.
  • Keep hot till eggs are ready.
  • Omelet:.
  • Mix eggs, salt, onion powder, and 1/2 teaspoon garlic powder in bowl.
  • Heat a well oiled frying pan over medium heat for 2 minutes.
  • Pour mixture into pan.
  • Move pan to shape mixture into an even circle.
  • If an large bubbles should appear while there is still liquid mixture, pop bubble using knife.
  • Once cooked approximately 1/2 way through, flip eggs using large spatula.
  • Immediately add 1/2 cup of cheddar cheese, spread evenly.
  • When cheese starts to melt, use spatula to slide eggs to a plate.
  • Stack filling mixture on 1/2 of the circle of eggs while filling is hot.
  • Using spatula, carefully close the omelet, hold closed till the filling melts the cheese.
  • Top with salsa, if desired.
  • Note: I used recipe # 159906 for the salsa on top -- YUMMY!

VEGGIE STUFFED OMELET



Veggie Stuffed Omelet image

Need an egg dish for breakfast? Make these veggie stuffed omelet that's ready in just 15 minutes.

Provided by @MakeItYours

Number Of Ingredients 10

1 teaspoon olive or canola oil
2 tablespoons chopped red bell pepper
1 tablespoon chopped onion
1/4 cup sliced mushrooms
1 cup loosely packed fresh baby spinach leaves, rinsed
1/2 cup fat-free egg product or 2 eggs, beaten
1 tablespoon water
Dash salt
Dash pepper
1 tablespoon shredded reduced-fat Cheddar cheese

Steps:

  • In 8-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper, onion and mushrooms to oil. Cook 2 minutes, stirring frequently, until onion is tender. Stir in spinach; continue cooking and stirring just until spinach wilts. Remove vegetables from pan to small bowl.
  • In medium bowl, beat egg product, water, salt and pepper with fork or whisk until well mixed. Reheat same skillet over medium-high heat. Quickly pour egg mixture into pan. While sliding pan back and forth rapidly over heat, quickly stir with spatula to spread eggs continuously over bottom of pan as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook; omelet will continue to cook after folding.
  • Place cooked vegetable mixture over half of omelet; top with cheese. With spatula, fold other half of omelet over vegetables. Gently slide out of pan onto plate. Serve immediately.

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