Easiest Way to Prepare Favorite Garden veggie and herb omelet

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, garden veggie and herb omelet. One of my favorites food recipes. This time, I am going to 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 in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Garden veggie and herb omelet is something which I have loved my whole life. They are 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 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. Take 1 tbsp Light cream cheese
3. Make ready 2 tbsp black pepper
4. Prepare 1/2 cup Baby spinach leaves
5. Get 4 Grape tomatoes, diced
6. Take 1/2 cup Yellow peppers, diced
7. Take 5 Fresh oregano
8. Take 2 Fresh thyme sprigs
9. Prepare 6 Fresh rosemary
10. Get 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 is going to wrap it up with this special food garden veggie and herb omelet recipe. Thanks so much for reading. I am confident you will 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!