This is a lovely vegetable omelet recipe.
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.
Cheese and Vegetable Omelet Recipe
- vegetable cooking spray
- 1/4 cup red pepper, chopped
- 1/4 cup onion, chopped
- 1 tablespoon pimento, chopped, optional
- 4 eggs
- 2 tablespoons water
- 1/8 teaspoon black pepper
- 2 tablespoons cheddar cheese, grated, sharp
- Coat a 6 inch skillet with the cooking spray. Place the skillet over medium heat until it is hot.
- Add the vegetables and sauté them until tender, about 5 minutes. Remove the vegetables from the skillet and set them aside.
- Combine the eggs, water and pepper and mix well. Recoat the skillet with the cooking spray and place the skillet over medium heat until hot enough to sizzle a drop of water.
- Pour in half of the egg mixture. As the egg starts to cook, gently lift the edges of the omelet and tilt the pan to allow any uncooked portion of the egg to flow underneath. Spoon half of the vegetables over half of the omelet when the eggs are set and the top is still moist and creamy.
- Top with 1 tablespoon of cheese, spread evenly over the omelet. Fold the unfilled side over the filling and place on a warm platter.
- Repeat for the second omelette.
Tips and Variations:
- You can easily vary the recipe according to the vegetables you have on hand and what you like. Try diced zucchini and chopped tomatoes (seeds removed) and add a bit of Parmesan to the egg mixture before you cook it.
- For a meat lovers omelet, cook 1/4 cup thinly sliced and chopped ham with the vegetables.
- If you like your eggs a bit plainer, omit the vegetables altogether and eat it plain or just with the melted cheese.
- Change the cheese you use to change the omelet flavor. Use Swiss or Gruyere cheese for a different flavor, or try a spiced havarti or Monterey Jack cheese. Anything that melts!
- Try a bacon omelet. Cook two slices of bacon until they are well cooked. Break the slices up into pieces and add the pieces to the omelet recipe as it cooks. Top with the cheese if desired. Yum!
- Mexican omelette - Use a sharp cheese with Mexican spices (or a spicy havarti because it melts well) as well as the vegetables in the main recipe above. When the omelet is ready, serve it topped with your favorite hot sauce and salsa.
Eggs Are Healthy!
Finally the medical world has caught up with what we knew in our hearts all along – eggs are VERY healthy for us. So get cracking and eat eggs more often! They are a great source of protein and by themselves, they are low fat.
This is a great diabetes recipe. Low carb, healthy fats and you can add lots of vegetables.