Spinach and Feta Omelet

  

  

      Ingredients

 4 Cups spinach, washed chopped

 6 Large eggs

 1 Tablespoon butter

                         1/2 Cup feta cheese                           

                       

                                 

 Directions

 1. In a saucepan, cook spinach, covered, in a small 

amount of boiling salted water for 3 to 4 minutes or 

till tender.Drain thoroughly.

 2. In a medium mixing bowl, beat eggs well. Add 

drained spinach; continue beating till thoroughly mixed. 

 3. Heat half of the butter in a 7- or 8- inch omelet pan 

over medium-high heat. Pour half of the egg mixture 

into pan. 

 4. As eggs set, run a spatula around the edge of the skillet, 

lifting eggs and letting uncooked portion flow underneath.

 5. Cook till top of omelet is set. Turn omelet; sprinkle with 

half of the cheese. Cook 2-3 minutes more.

 Makes 2 servings

Cheddar Cheese and Mushroom Omelet

      

  

  

      Ingredients

 6 eggs

 3/4 cup sliced mushrooms

 3 Tablespoons butter

 1/4 cup chopped green onion

 3 Tablespoons water

 1 cup shredded sharp Cheddar cheese

                     Salt and Black Pepper to taste                      

                       

                                 

 Directions

 1. In a pan saute mushrooms in butter. Remove mushrooms 

from pan, set aside.

 2. Combine eggs, green onions and water; beat until blended. 

Pour egg mixture into hot pan.

 3. As omelet begin to set, lift cooked mixture with spatula 

allowing uncooked mixture to flow under omelet. 

 4. When omelet is set, and still moist on surface, cover half of 

omelet with mushrooms and cheese. Fold in half. 

Spinach and Tomato Omelet

Spinach and Tomato Omelet    

  

      Ingredients

 6 eggs 

 1/2 teaspoon sea salt 

 1/4 teaspoon pepper

 1/2 cup skim milk 

 2 1/2 cups baby spinach leaves, torn 

 1/4 cup mozzarella cheese, grated 

 3 medium onions, chopped 

 1 cup cherry tomatoes, halved 

 1/4 teaspoon ground nutmeg 

 1 tablespoon extra-virgin olive oil            

                       

                                 

 Directions

 1. Beat eggs in a large mixing bowl then season 

with salt and pepper. 

 2. Mix in the milk, spinach, cheese, onions, and 

tomatoes then sprinkle mixture with nutmeg.

 3. Grease a small skillet with olive oil then place 

over medium heat. 

 4. Add the egg mixture and cook for 3 minutes 

each side, or until fully set.

Mushrooom, Pepper and Onion Omelet

Mushrooom, Pepper and Onion Omelet 

  

      Ingredients

 3 eggs, beaten 

 1/4 cup mushroom, sliced 

 1/4 cup green pepper, diced 

 3 tablespoons green onions, sliced 

 1/4 cup sharp cheddar cheese                      

                                 

 Directions

 1. Heat frying pan, spray with nonstick spray.

 2. Beat together eggs, add mushrooms, 

green peppers and green onions, mix together well. 

 3. Add egg mixture to pan and cook until almost set, 

lift up the edges till the uncooked egg runs under. 

 4. Top 1/2 of the omelette with cheese and fold over. 

Cook until cheese is melted. 

Egg White and Tomato Omelet

Egg White and Tomato Omelet  

  

  

      Ingredients

 2 Tablespoons Olive Oil 

 2 Med. Tomatoes, finely chopped 

 1 Cup Thinly Sliced Spinach 

 2 Green Onions, chopped 

 Salt and Black ground Pepper

 6 Egg whites 

 3 Teaspoons water 

 Cooking Spray            

                                 

 Directions

 1. In a large nonstick skillet over medium-high heat, heat the olive oil.

 2. Add the tomatoes, spinach, and green onions. Sauté for 2 to 4 minutes, 

or until the spinach is wilted.

 3. Season with salt and pepper and remove the skillet from the heat. 

Set aside, cover, and keep warm. Wipe the skillet with a paper towel 

to clean.

 4. In a medium mixing bowl, whisk the egg whites and the water until frothy.

 5. Heat the skillet to medium heat and coat with cooking spray.

 6. Add the egg whites and cook until set, about 1 to 3 minutes, swirling 

the pan and lifting the edges to allow the uncooked egg to run underneath 

the cooked egg white.

 7. Spoon the spinach mixture onto the omelet. Fold the omelet in half 

and slide it onto a serving plate. Cut in half.

Cheese and Ham Omelet

 Cheese and Ham Omelet 

  

            

      Ingredients

 1/2 Cup of sweet onion, chopped

 2 Teaspoons olive oil

 1 Cup of egg whites

 1/2 Cup cooked lean ham, diced 

 1/4 Teaspoon salt

 1/8 Teaspoon black pepper

 1/8 Teaspoon paprika

 4 Tablespoons fat free cream cheese, cubed                 

 Directions

 1. Place onion and oil into a skillet over medium heat and 

cook the onion, stirring often, about 4 to 6 minutes or until soft.

 2. Add the egg whites to the skillet, lifting the edges to let 

the uncooked egg flow underneath.

 3. When the eggs are set, add the ham, salt, pepper and 

paprika to one half of the egg.

 4. Place the cream cheese cubes on top.

 5. Fold the omelet over the top of the filling.

 6. Cover and cook 2-3 minutes longer or until the cheese 

has melted completely.  

Broccoli and Cheese Omelet

Broccoli and Cheese Omelet 

            

       

  Ingredients

 8 large Eggs

 1/2 cup Water

 1/2 teaspoon Salt

 Pepper to taste

 1 1/3 cup Shredded Cheddar cheese

 2 cups cooked broccoli Florets

                                      4 tablespoon Margarine or olive oil                                                                

 Directions

  

 1. Whisk eggs, water, salt and pepper until blended. 

Have your fillings chopped and at room temperature.

 2. Heat a 10-inch nonstick skillet until it’s good and hot. 

Add 1 tablespoon margarine and tilt pan to coat. 

Add 1/2 cup egg mixture. Work your way around the pan, 

drawing egg from edge to center. Repeat until egg 

stops flowing but is still moist on top.

 3. Put 1/4 the cheese and broccoli on half of omelet. 

Fold unfilled side over filling. 

Spicy Mexican Omelet

Spicy Mexican Omelet 

            

       

  Ingredients

 5-6 large eggs

 1 fresh medium jalapeno pepper - seeds and the membrane removed

 1/3 cup green peppers - diced

 1/3 cup red peppers - diced

 1/4 cup onion - diced

 1/3 cup sharp cheddar cheese - grated

 1 teaspoon Tabasco sauce

 1 teaspoon fresh cilantro - finely chopped

 1/2 teaspoon salt

 1/4 teaspoon black pepper

 2 Tablespoons milk

                                               1 or 2 Tablespoon butter-for cooking                                                           

 Directions

  

1. Melt butter in a large skillet, saute the peppers 

and onions till they are translucent. Add salt, pepper, 

Tabasco and cilantro.

 2. Beat eggs with 2 Tablespoon of milk and pour 

throughout the sauteed pepper and onion mixture.

 3. Simmer covered over low heat until the eggs are set. 

Add cheese to one side and carefully flip the other side 

over let set for 1-2 minutes for the cheese to melt.

 Makes 3-4 servings

Tomato and Herb Omelet

Tomato and Herb Omelet      

            

       

  Ingredients

 1 Tablespoon of olive oil 

 4 eggs, lightly beaten 

 1/4 cup of heavy cream

 2 Tablespoons of red onions, chopped finely 

 1 Teaspoon of jalapeno, chopped finely 

 1 Teaspoon of capers, chopped 

 1 Teaspoon of fresh basil, chopped 

 1 Teaspoon of fresh parsley, chopped 

 10 Cherry tomatoes, halved 

 2-3 Tablespoons of parmesan cheese 

 salt and pepper to taste

                                                 2 Tablespoons of sour cream                                                    

 Directions

  

 1. Combine all the ingredients, except sour cream. 

 2. Heat a small nonstick skillet and pour in olive oil. 

Swirl pan to coat with the olive oil. 

 3. Heat the broiler.

 4. Pour half the egg mixture into the skillet and cook 

until set underneath, about 1-3 minutes. Lift sides of 

omelette with a spatula to check if its done. 

 5. Place the pan under the broiler and cook until omelette 

is golden on top, about 1-2 minutes (watch to make sure it does not burn!).

 6. Fold omelet in half and remove to serving plate. 

Top with sour cream.