Recipe of Favorite Garden veggie and herb omelet

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, garden veggie and herb omelet. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Garden veggie and herb omelet is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Garden veggie and herb omelet is something that I’ve loved my entire life.

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. A well-made omelet can be a quick supper or a satisfying breakfast.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have garden veggie and herb omelet using 10 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Garden veggie and herb omelet:

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

Vegan omelets are one of my favorite quick breakfasts to throw together, and most of the time I don't even follow a recipe. From there, the process is much like cooking a traditional omelet. After a few minutes you should see some bubbles in the middle of your omelet and/or browning around the edges. Keep the first omelet warm by placing on a warm plate.

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!!

After a few minutes you should see some bubbles in the middle of your omelet and/or browning around the edges. Keep the first omelet warm by placing on a warm plate. A tender omelet gains a salty boost from goat cheese without adding too much sodium. Serve with seedy whole-grain toast and fresh fruit for a I have made this omelet many times already. I became a goat cheese fan & started growing tarragon in my herb garden because of it.

So that’s going to wrap it up with this special food garden veggie and herb omelet recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!