Omelet Archives

Onion Apple Omelet

Course: Breakfast

Servings:

Calories: 284kcal

Preheat oven to 400º F. Peel and core apple. Thinly slice apple and onion.
Beat eggs with milk, water, pepper and nutmeg in a small bowl; set aside.
Over medium heat, melt butter in a small, ovenproof skillet. Add onion and apple to the skillet and sauté until onion becomes translucent, about 5 to 6 minutes.
Spread out the onion and apple mixture evenly in the skillet. Pour egg mixture evenly into the skillet and cook over medium heat until the edges begin to set. Sprinkle the cheddar cheese over the top. Transfer skillet to the oven and bake until the center is firmly set, approximately 10 to 12 minutes.
Cut omelet in half and slide each half onto an individual plate. Serve immediately.

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Omelet with Mushrooms and Red Pepper

Course: Breakfast, Brunch

Servings:

Calories: 199kcal

Dice the mushrooms, onion and red peppers.
Melt 1 teaspoon of the butter in a skillet over medium heat. Add the mushrooms and onion; sauté 5 minutes until onion is tender. Stir in diced red pepper. Remove vegetables from skillet and set aside.
Melt the remaining teaspoon of butter in the skillet. Beat eggs with Worcestershire sauce and cook over medium heat. Cook the omelet evenly by shaking the pan and gently lifting edges to allow uncooked egg to run underneath cooked egg.
When eggs are partially cooked, top with vegetable mixture. Place dollops of whipped cream cheese over vegetables. Continue cooking until eggs are set.
Remove the skillet from heat and fold omelet in half. Sprinkle with pepper. Divide into two portions and serve.