Recipe of Super Quick Homemade Garden veggie and herb omelet

Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, garden veggie and herb omelet. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Garden veggie and herb omelet is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Garden veggie and herb omelet is something which I have loved my whole life. They’re fine and they look wonderful.

Chef Robert Ball of the Airport Diner shows how to make this omelet. So many of people don't add vegetables to their omelets because they say the preparation takes too long. I make sure to always keep bags of frozen vegetables, including spinach and broccoli, in my freezer for omelets just like this one. Hello my foodies, here's how to make the perfect veggie omelette.

To get started with this recipe, we have to prepare a few components. You can have 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:

1. Take 4 egg whites
2. Take 1 tbsp Light cream cheese
3. Take 2 tbsp black pepper
4. Prepare 1/2 cup Baby spinach leaves
5. Prepare 4 Grape tomatoes, diced
6. Take 1/2 cup Yellow peppers, diced
7. Make ready 5 Fresh oregano
8. Take 2 Fresh thyme sprigs
9. Get 6 Fresh rosemary
10. Make ready pinch parmesan cheese

Garden Herb Veggie and Breakfast Tacos. This is a fantastic option for when you want to eat more veggies but still want a substantial meal. The robust mushrooms add lots of meaty texture and the spinach complements all the flavors nicely. Top the filling onto some corn.

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!!

The robust mushrooms add lots of meaty texture and the spinach complements all the flavors nicely. Top the filling onto some corn. 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. The recipe says "veggie omelet" but there's not a lot of veggies so I added some mushrooms and tomaotes.

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