Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, garden veggie and herb omelet. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Garden veggie and herb omelet is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Garden veggie and herb omelet is something that I’ve loved my entire life. They are nice and they look wonderful.
This kitchen garden omelet recipe was made one Sunday morning when I cooked a kitchen garden omelet with some leftover ground turkey and cheddar cheese for Hubs and me. I walked out to the herb and veggie garden just outside the kitchen and chose a mini green bell pepper, a few basil leaves, and a couple of tomatoes from my Roma tomato plant. This kitchen garden omelet recipe was made one Sunday morning when I cooked a kitchen garden omelet with some leftover ground turkey and cheddar cheese for Hubs and me.
To begin with this particular recipe, we must prepare a few ingredients. You can cook garden veggie and herb omelet using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Garden veggie and herb omelet:
- Make ready 4 egg whites
- Take 1 tbsp Light cream cheese
- Make ready 2 tbsp black pepper
- Take 1/2 cup Baby spinach leaves
- Make ready 4 Grape tomatoes, diced
- Make ready 1/2 cup Yellow peppers, diced
- Make ready 5 Fresh oregano
- Prepare 2 Fresh thyme sprigs
- Get 6 Fresh rosemary
- Prepare pinch parmesan cheese
Chef Robert Ball of the Airport Diner shows how to make this omelet. With spatula, fold other half of omelet over vegetables. Gently slide out of pan onto plate. I also added a little garlic.
Steps to make Garden veggie and herb omelet:
- Place cooking pan on low heat and line with nonstick cooking spray.
- Break egg whites directly into pan. Do not whisk beforehand.
- Add black pepper and cream cheese and stir until cream cheese is just mixed in. Keep heat low.
- Once cream cheese is melted in, add spinach, yellow pepper, and tomatoes.
- Let cook on low heat until edges lift but surface is till runny then add rosemary, thyme, and oregano.
- 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.
- Plate and top with oregano sprig for garnish. Serve with fresh fruit or bread for a complete and healthy breakfast!!
I used cheddar cheese instead of the swiss - great for breakfast and perfect with a side of whole grain toast. A delicious and healthy Veggie Omelette recipe with tips on. Coat the skillet with the butter. To make the Fines Herbs, combine the parsley, chervil, chives and tarragon in a small bowl and set aside. In a bowl, beat egg yolks until thick and light yellow.
So that’s going to wrap this up for this special food garden veggie and herb omelet recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
