Garden veggie and herb omelet
Garden veggie and herb omelet

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, garden veggie and herb omelet. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Chef Robert Ball of the Airport Diner shows how to make this omelet. When it's seasonal, I like to mix in plenty of chopped basil too. When cheese is melted and egg is cooked through, add a quarter of the veggie mixture and fold the omelet.

Garden veggie and herb omelet is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Garden veggie and herb omelet is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook garden veggie and herb omelet using 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Garden veggie and herb omelet:
  1. Make ready 4 egg whites
  2. Get 1 tbsp Light cream cheese
  3. Make ready 2 tbsp black pepper
  4. Prepare 1/2 cup Baby spinach leaves
  5. Make ready 4 Grape tomatoes, diced
  6. Prepare 1/2 cup Yellow peppers, diced
  7. Take 5 Fresh oregano
  8. Make ready 2 Fresh thyme sprigs
  9. Get 6 Fresh rosemary
  10. Get pinch parmesan cheese

Filled with plant based protein and can be easily customized to suit your tastes. A delicious and healthy Veggie Omelette recipe with tips on how to make the PERFECT Omelette. Use your favorite vegetables to create your own perfect omelet. The recipe says "veggie omelet" but there's not a lot of veggies so I added some mushrooms and tomaotes.

Instructions to make Garden veggie and herb omelet:
  1. Place cooking pan on low heat and line with nonstick cooking spray.
  2. Break egg whites directly into pan. Do not whisk beforehand.
  3. Add black pepper and cream cheese and stir until cream cheese is just mixed in. Keep heat low.
  4. Once cream cheese is melted in, add spinach, yellow pepper, and tomatoes.
  5. Let cook on low heat until edges lift but surface is till runny then add rosemary, thyme, and oregano.
  6. Fold omelet and top with parmesan cheese. Turn heat off and cover for 1 minute. This allows the cheese to melt and the omelet to finish cooking without over cooking.
  7. Plate and top with oregano sprig for garnish. Serve with fresh fruit or bread for a complete and healthy breakfast!!

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. Prepare Omelet for One as directed above, except fill omelet with vegetable mixture before folding it in half. Why am I thankful for eggs? This omelet is so delicate but the flavors of the fresh herbs shine right through, melding along with the brie in a I'm thankful for eggs because you can pair them with any cheese or veggie and it'll be delish!

So that is going to wrap it up for this special food garden veggie and herb omelet recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!