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A delicious and hearty omelette, which is perfect for breakfast or brunch. Sauteed onions, peppers and Gruyere cheese are used to stuff this omelette.
214 people made this
- 30g butter, divided
- 1 small onion, chopped
- 1 green pepper, chopped
- 4 eggs
- 2 tablespoons milk
- 3/4 teaspoon salt, divided
- 1/8 teaspoon freshly ground black pepper
- 60g grated Gruyere cheese
MethodPrep:15min ›Cook:12min ›Ready in:27min
- Melt 1/2 the butter in a medium frying pan over medium heat. Cook the onion and pepper in the butter for 4 to 5 minutes, stirring occasionally until vegetables are just tender.
- While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper.
- Remove the vegetables from heat, transfer them to a clean bowl and sprinkle the remaining 1/4 teaspoon salt over them.
- Melt the remaining butter (in the frying pan just used to cook the vegetables) over medium heat. Coat the frying pan with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelette with an egg slice to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the centre of the omelette starts to look dry.
- Sprinkle the cheese over the omelette and spoon the vegetable mixture into the centre of the omelette. Using an egg slice gently fold one edge of the omelette over the vegetables. Let the omelette cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelette out of the frying pan and onto a plate. Cut in half and serve.
Reviews & ratingsAverage global rating:(122)
Reviews in English (88)
i think its amazing and its so easy to make-22 Nov 2015
This is THE best omelette recipe ever!-23 Apr 2017
The recipe says "veggie omelet" but there's not a lot of veggies so I added some mushrooms and tomaotes. I also added a little garlic. I used cheddar cheese instead of the swiss - great for breakfast and perfect with a side of whole grain toast.-27 Jun 2010
- ½ cup no-salt-added diced tomatoes with basil, garlic, and oregano, well drained
- ½ cup cucumber, chopped and seeded
- ½ cup chopped yellow summer squash
- ½ ripe avocado, pitted, peeled, and chopped
- 2 eggs
- 1 cup refrigerated or frozen egg product, thawed
- 2 tablespoons water
- 1 teaspoon dried basil, crushed
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- Nonstick cooking spray
- ¼ cup shredded reduced-fat Monterey Jack cheese with jalapeño chile peppers
- 1 Snipped fresh chives
For filling, in a medium bowl stir together tomatoes, cucumber, squash and avocado. Set aside. In a medium bowl whisk together eggs, egg product, water, basil, salt and pepper.
For each omelet, coat an 8-inch nonstick skillet generously with cooking spray. Heat skillet over medium heat. Add a generous 1/3 cup of the egg mixture to hot skillet.
Immediately begin stirring eggs gently but continuously with a wooden spatula until mixture resembles cooked egg pieces surrounded by liquid egg. Stop stirring. Cook for 30 to 60 seconds more or until egg is set but shiny.
Spoon 1/2 cup of the filling over one side of omelet. Carefully fold omelet over the filling. Very carefully remove omelet from skillet. Repeat to make 4 omelets total, using paper towels to wipe skillet clean and spraying with cooking spray between omelets. Sprinkle 1 tablespoon of cheese over each omelet. If desired, garnish with chives.
Secrets to Success
The trick to these omelettes is to cook it over medium-low heat. You don’t want to overcook the eggs at all. You want to make a nice, fluffy, yellow egg-pancake and then fill it and fold it. I swear its as easy as it sounds! Just follow my simple instructions and you’ll be on your way to a great breakfast.
Omelettes in a pan really aren’t that scary! You can do it! However, if you want an alternative to making your omelet in a pan, try our Omelette in a Bag recipe! I love both of these recipes equally and use them interchangeably. Both turn out great. It really just depends on how you feel like preparing them. Make this your own, personal “perfect omelette” by adding your favorite veggies to the filling. Some of my favorite vegetable ingredients are spinach, mushrooms, onions, tomatoes, and peppers. I also love putting pepper jack cheese on my omelets but you can use your own favorite.
Cheesy Vegetable Omelette
Pin this Recipe For Later!
I threw broccoli, tomatoes and peppers in mine because those are my favorites. I think this combo of veggies is a winner, but feel free to add in onions, carrots, chopped up spinach or kale to make your veggie omelette more &ldquoyou&rdquo.
First, cut up your veggies. You want to cut them pretty small. If the vegetables are too big your omelette might fall apart and we don&rsquot want that. This is about 2 tablespoons of diced tomatoes, green peppers and a handful of broccoli. If some of it doesn&rsquot fit, that&rsquos ok, you can just throw it on the omelette when you serve it.
For each omelette you&rsquoll need 2 eggs. Here&rsquos the super important part. Pan size! I am using a 8 inch pan which I feel is just right for a omelette that we&rsquoll be filling. The 8 inches give the 2 eggs just the right amount of room to build a not too thick, not too thin omelette. If you use a larger pan and start to throw veggies in it, there&rsquos a high chance your omelette will break when you flip it over.
Now you&rsquore going to make the egg mixture, this is based on my favorite scrambled eggs recipe. Once you find the perfect recipe you don&rsquot mess with it. It&rsquos eggs, a little milk, salt and a dash of pepper. Easy.
Throw a little butter in your pan over medium high heat.
Once the butter is melted and you can see it&rsquos sizzling, add your egg mixture. Now it&rsquos time to be patient. Look carefully at the edges of the eggs. Are they starting to thicken up? How about the middle? Does it still look wet? If so, give it more time. On average I&rsquod say mine takes 4-5 minutes.
Add a sprinkle of cheese to one side of the omelette.
Add your vegetables and another small sprinkle of cheese on top of the cheesy side of the omelette.
Now grab your spatula. This is super important as it&rsquos time to flip one side. This is make or break. Push your spatula gently underneath. If it comes up clean and the omelette seems that it won&rsquot fall apart, then flip the one side over to the other, on top of your vegetables. If the eggs still seems runny or you start to flip it and a hole appears, remain calm and give it a few more minutes. This is all about patience and waiting until the time is right.
And when the time is right, flip it over, hold your spatula on the top, pushing down gently and keep on the burner for one more minute. Be sure to admire how nicely browned your omelette is!
Omelet Recipe with Cheese and Vegetables
I love egg recipes, and not just for breakfast. I often make omelets for lunch or dinner. With a side salad and a crunchy roll, you have a lovely light meal.
This recipe shows you how to make an omelette, and the possibilities are endless from here on.
You can see from the Variations section below the recipe that you can use this basic recipe to make a multitude of omelet recipes.
Change the vegetables you use if you want, or leave out whatever you don’t like. You can add ham or bacon, change the cheese or leave it out.
Vary the cheese you use and it will change the flavor of the omelet recipe completely. Use Swiss cheese or a melty Gruyere for a European flavor.
Use a cheese studded with Mexican spices for a Mexican flavored omelet. Then, to serve it, top it off with a bit of your favorite salsa, as fiery as you like it.
Make a Mediterranean flavored omelette recipe by adding vegetables from that region, like chopped zucchini and tomaotes with a bit of Parmesan cheese.
This recipe makes two omelets. Cut the recipe in half for one omelet or multiply it for as many people as you are feeding.
Omelets are an easy and nutritious choice for a quick meal, especially on a weeknight. Many people don't think of serving breakfast for dinner, but dishes like omelets are healthy, budget-friendly, and are easily adaptable to what you have at hand. Ham, cheese, veggies, or grains—anything and everything is fair game in the omelet-building business. You simply need to choose a flavor profile, like earthy mushrooms, vibrant crunchy vegetables, or creamy and tangy cheese. Then beat your eggs and eat dinner in 20 minutes or less.
Eggs are a staple in most pantries for a reason. Affordable, with a long shelf-life, and deliciously unctuous, eggs pack a great nutritional profile with an average of 6 to 8 grams of protein per egg, depending on the size, and a generous amount of choline—147 mg per egg—an essential nutrient vital for brain function.
They're beautiful as breakfast or brunch fare, but we should heed the French tradition and use more eggs for dinner. They're filling and quick to make. Serve with a fresh salad, bacon, cooked vegetables, a small bowl of soup, bread, biscuits, tortilla chips, smoky sausages, naan, or anything that suits your appetite. Omelets are a fantastic choice that's also kid-friendly.
How to Make Vegan Eggs
- Ripe, Fresh California Avocados. This will go in our vegetable stuffing to add flavor and heart-healthy unsaturated fats to this vegan breakfast recipe.
- Mung beans. You’ll specifically need moong dal, or split yellow mung beans. Look at your local Indian market or online (Amazon has them) for moong dal.
- Chickpea flour. This high-protein flour adds some fluffiness and structure to our vegan eggs.
- Black salt (kala namak). This has a very sulfurous taste, just like cooked eggs. You can also find it at your local Indian market or online (Amazon has it).
- Spices. Garlic powder, onion powder, and turmeric (for color).
- Leftover vegetables. This vegan omelette recipe is great for reducing food waste because you can stuff it with whatever vegetables you have in your fridge, like onion, peppers, greens, or tomatoes.
- Shredded dairy-free cheese. It’s not an omelette without cheese!
- Cooking spray
- ⅔ cup frozen whole-kernel corn, thawed
- ½ cup chopped zucchini
- 3 tablespoons chopped green onions
- ¼ teaspoon salt, divided
- 2 tablespoons water
- ¼ teaspoon black pepper
- 3 large egg whites
- 1 large egg
- 2 tablespoons shredded smoked Gouda cheese
Heat a small saucepan over medium-high heat. Coat pan with cooking spray. Add corn, zucchini, onions, and 1/8 teaspoon salt to pan sauté 4 minutes or until vegetables are crisp-tender. Remove from heat.
Heat a 10-inch nonstick skillet over medium-high heat. Combine 1/8 teaspoon salt, water, pepper, egg whites, and egg, stirring well with a whisk. Coat pan with cooking spray. Pour egg mixture into pan cook until edges begin to set (about 2 minutes). Gently lift the edges of omelet with a spatula, tilting pan to allow uncooked egg mixture to come in contact with pan. Spoon corn mixture onto half of omelet sprinkle corn mixture with cheese. Loosen omelet with a spatula, and fold in half over corn mixture. Cook 2 minutes or until the cheese melts. Carefully slide omelet onto a plate.
Omelette Storage Instructions
Can you make an avocado omelette ahead?
The best omelette would be served fresh, but you can definitely cook your fillings ahead of time so that part of the process is already done.
How to store omelette leftovers
Store any leftover keto veggie omelette in the refrigerator for 2-3 days. Reheat gently in the microwave or in a hot skillet. Remove any avocado before refrigerating, or it will turn brown!
Can you freeze omelettes?
Yes, you can freeze an omelette with veggies for 2-3 months. Thaw them overnight and bake in a 400 degree F oven until hot.
However, I find that the texture of cooked eggs does deteriorate in the freezer, and they tend to weep when reheating, so I really recommend just making it fresh. It only takes 15 minutes, anyway!
Vegetable Omelet Recipe
Many don’t know that omelets are originally from Spain. During the Peninsula War, the economic and political embargoes began to make some foods scarce, including potatoes, which are essential for preparing Spanish omelets.
The Spanish people had to come up with simple way to make omelets without any potatoes. The Spanish jokingly called them “French omelets”. To this day, the Spanish still call them by this name.
Eggs are this dish’s main ingredients. However, many creative cooks use other ingredients to make omelets because there are countless versions of this popular dish. This is a healthy recipe because eggs are great sources of protein, vitamins, and minerals and can be eaten often, especially by children.
Egg whites are high in protein and the yolks contain vitamins, minerals, cholesterol, and lecithin. In fact, there have been numerous studies conducted on the nutritional value of eggs. Likewise, yolks provide antioxidants such as lutein and zeaxanthin.