Vegetable Omelette with Cheese |Super Fast Veggie Recipe & Fun Short Cuts


Garden-Vegetable Omelet

Oct 6, 2006
A well-made omelet can be a quick supper or a satisfying breakfast. Mix up a batch of eggs, prepare your filling, and you're ready for quick assembly-line production.
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Cal/Serv:
Yields:
Cook Time: 0 hours 15
Total Time: 0 hours 15
Ingredients
1 tbsp. olive oil
small onion
small zucchini
small yellow pepper
1 tsp.
ground black pepper
ripe plum tomatoes
1/4 c. fresh basil
large eggs
1/2 c. water
4 tsp. butter or margarine
Directions
  1. Prepare filling. In nonstick 10-inch skillet, heat olive oil over medium heat. Add onion, zucchini, yellow pepper, 1/2 teaspoon salt, and ground black pepper; cook until vegetables are tender, about 10 minutes. Stir in chopped plum tomatoes and basil, heat through.
  2. In medium bowl, with wire whisk, beat eggs, water, and 1/2 teaspoon salt.
  3. In nonstick 10-inch skillet, melt 1 teaspoon butter over medium-high heat. Pour 1/2 cup egg mixture into skillet. Cook, gently lifting edge of eggs with heat-safe rubber spatula and tilting pan to allow uncooked eggs to run underneath, until eggs are set, about 1 minute. Spoon 1/4 of filling over half of omelet. Fold unfilled half of omelet over filling and slide onto warm plate. Repeat with remaining butter, egg mixture, and filling. If desired, keep omelets warm in 200-degree-F oven until all omelets are cooked.




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Date: 03.12.2018, 07:34 / Views: 55281