Loaded Vegetable Omelet
This recipe makes an omelet for a crowd and is great for when you're hosting brunch.
- 3 oz. (90 g) white mushrooms
- ¼ medium onion (or half of a small onion)
- ½ cup (125 mL) cherry tomatoes
- 4 oz. (125 g) colby-jack cheese
- 1 tbsp (15 mL) butter
- 8 eggs
- 2 tbsp (30 mL) half-and-half or milk
- 1 cup (250 mL) fresh baby spinach leaves
- Salt and pepper, to taste
Preheat the oven to 350°F (180°C). Use the Quick Slice to slice the mushrooms. Use the Food Chopper or Manual Food Processor to chop the onion. Use the Close & Cut and the Coated Chef’s Knife to slice the tomatoes in half.
Grate the cheese with the Microplane® Adjustable Coarse Grater.
Preheat the Nonstick Double Burner Griddle over medium heat for 3–5 minutes, then melt the butter on the griddle.
Add the eggs, half-and-half, salt, and pepper to the Measure Mix & Pour® and mix until well blended.
Place the onion and mushrooms onto the griddle. Cook and stir for 3–4 minutes, or until the onions become translucent and begin to brown. Add the tomatoes and continue to cook for 2–3 minutes until the tomatoes begin to soften and start to caramelize.
Turn off the heat. Pour the eggs over the veggies. Carefully transfer the pan to the oven and bake for 3–4 minutes, or until the eggs are almost set.
Sprinkle the spinach over the omelet, then top with cheese. Bake for 3–4 minutes, or until the spinach starts to wilt and the cheese is melted.
Remove from oven and cut into 8 squares to serve.
- 8 servings
Nutrients per serving:
Calories 150, Total Fat 11 g, Saturated Fat 5 g, Cholesterol 205 mg, Sodium 190 mg, Carbohydrate 2 g, Fiber 1 g, Sugars 1 g, Protein 10 g