Recipe by jen
"I enjoy this omelet served on top of toast. Use any type of cheese you like - Swiss and Gouda are both good choices."
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green bell pepper, chopped
freshly ground black pepper
shredded Swiss cheese
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.
I am certain this recipe is good... but there is nothing "veggie" about it! Butter, cheese, eggs..... and look at the cholesterol! Wow!
Really great for weekend brunch. If you like to make this with a Mexican flair add 1 tbsp of finely chopped fresh jalapeno pepper to the veges before cooking them. Then when placing the filling in the omelet add 2 tbsp of your favorite salsa and a little fresh snipped coriander leaves.
It's funny because I too changed the recipe and it was the best omelet I ever made! I believe it's the process that we are all having success with. I finely chopped up some turkey slices, 1/2 an orange pepper, and 1/4 of a green apple. I sauteed the turkey, pepper and apple in almond oil (just had it on hand) lightly sprinkled the mix with crushed mint, then set it aside in a bowl, sprayed the same pan with PAM, poured the egg mixture and moved it around in the pan as indicated, super easy!!, then added back the mixture, topped it with a chopped up deli slices of borehead's horseradish cheddar cheese (happened to be the cheese we had for sandwiches at the time) and sprinkled some romano cheese on top, then folded the omelet over--don't be worried if it breaks up a little, just fold it over and continue to cook, it should jell just fine. And voila! instant success. My advice, choose the leftover ingredients that you have that you usually make sandwiches with, substitute where you are missing, I was missing onion so I substituted it with a green apple, and keep the amounts of each to a minimum, I usually make the mistake of too much cheese or too much meat--making it too rich.
I too cut back on the salt a bit. The trick to a light / airy omelet is to have the eggs at room temp. They hold air better :)
I just love to make Omelets and veggie ones are my favorite. I only use two eggs. Add just about any veggies that are fresh and in season. I also add fresh herbs.
One trick is to tilt the pan when lifting the side to let the uncooked egg slide to the sides. Also if you have a lid that fits over the pan, putting that on right after you add the toppings and cheese will hold in the heat and cook any uncooked egg left on top, usually just long enough to melt the cheese. Nothing worse than uncooked egg in your Omelet.
Very filling!! Since my boyfriend is a big eater, I gave him the whole omelet instead of cutting it in half. I also added 1 plum tomato, a handful of cut mushrooms, 1 cup cheddar cheese & 1 cup mozzerella cheese for each omelet. The omelets were HUGE! Very good!! Pretty easy to make...the most time consuming part was chopping the veggies.
This is the perfect way to make an omelet, no matter what kinds of fillings you want to use. I've used this recipe as is, for Denver Omelets, for Swiss & Mushroom omelets, etc. Throw in any veggie you have on hand. Great instructions that turn out a delicious, fluffy omelet every time! Thank you so much for sharing this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Yummy Veggie Omelet
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 268
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Savory squares of baked eggs, mushrooms, olives, ham, jalapenos, and cheese.
A couple simple techniques are all you need to make perfect omelets.
What a great way to feed a hungry breakfast crowd!