Veggie Omelet with Goat Cheese Recipe

Veggie Omelet with Goat Cheese Recipe
Veggie Omelet with Goat Cheese Recipe photo by Taste of Home
Publisher Photo

Veggie Omelet with Goat Cheese Recipe

Be the first to add a review
Publisher Photo
My family eats a lot of vegetables so I'll set some aside at dinner to use in an omelet the next day. This cuts prep time in half! I like the versatility of this recipe because it can be made with whatever veggies and cheeses you have. —Lynne Keast, Monte Sereno, California
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 large eggs
  • 1/4 cup whole milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 teaspoons olive oil, divided
  • 1 cup thinly sliced zucchini
  • 4 small fresh mushrooms, chopped
  • 1/4 cup finely chopped green pepper
  • 1 cup fresh baby spinach
  • 2 green onions, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1/4 cup crumbled goat cheese
  • Additional thinly sliced green onions

Directions

In a small bowl, whisk eggs, milk, salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add zucchini, mushrooms and green pepper; cook and stir 3-5 minutes or until tender.
Add spinach, green onions and garlic; cook and stir 1-2 minutes longer or until spinach is wilted and garlic is tender. Transfer vegetable mixture to a small bowl. In same pan, heat remaining oil. Pour in egg mixture. Mixture should set immediately at edge.
As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetable mixture on one side; sprinkle with cheese. Fold omelet in half; cut in half and slide onto plates. Sprinkle with additional green onions. Yield: 2 servings.
Originally published as Veggie Omelet with Goat Cheese in Breakfast & Brunch Bookazine 2014, p58

Nutritional Facts

1/2 omelet: 316 calories, 23g fat (7g saturated fat), 393mg cholesterol, 539mg sodium, 9g carbohydrate (5g sugars, 3g fiber), 19g protein.

  • 4 large eggs
  • 1/4 cup whole milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 teaspoons olive oil, divided
  • 1 cup thinly sliced zucchini
  • 4 small fresh mushrooms, chopped
  • 1/4 cup finely chopped green pepper
  • 1 cup fresh baby spinach
  • 2 green onions, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1/4 cup crumbled goat cheese
  • Additional thinly sliced green onions
  1. In a small bowl, whisk eggs, milk, salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add zucchini, mushrooms and green pepper; cook and stir 3-5 minutes or until tender.
  2. Add spinach, green onions and garlic; cook and stir 1-2 minutes longer or until spinach is wilted and garlic is tender. Transfer vegetable mixture to a small bowl. In same pan, heat remaining oil. Pour in egg mixture. Mixture should set immediately at edge.
  3. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetable mixture on one side; sprinkle with cheese. Fold omelet in half; cut in half and slide onto plates. Sprinkle with additional green onions. Yield: 2 servings.
Originally published as Veggie Omelet with Goat Cheese in Breakfast & Brunch Bookazine 2014, p58

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forVeggie Omelet with Goat Cheese

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review