Healthy and Unique Omelet Recipes

I like to make an omelet that I can sink my teeth into! Here are several delicious omelet recipes of mine.

1. Sometimes I start with one or two whole extra large eggs and then add two or three egg whites; The smaller amount will feed one, but I made the larger number to feed my husband and I, along with turkey bacon and toast. Next, I lightly spray a non-stick pan with non-stick olive oil spray and drizzle one or two teaspoons of extra virgin olive oil on the pan. Take a half a bunch of asparagus, a few slices of onions, a couple of sliced garlic cloves, and several mushrooms that are washed well and saute them lightly in the pan. When the vegetables are a little soft, add the well-mixed eggs that have two tablespoons of milk added to them to the pan. Sprinkle a half-a-cup of sharp cheddar cheese on top of the mixture. Fold in half when the egg mixture seems to be solidifying. Cook on both sides of the folded omelet until browned to taste. Add black pepper. There’s enough salt in cheese, so if you want to be healthy, don’t add more.
2. Take one small package, about nine ounces, of Birds Eye frozen cauliflower, broccoli, and carrots in a cheese sauce. You can saute the mixture in a small sauce pan until cooked; separately mix one or two whole extra large eggs and then add two or three egg whites; Add the eggs, along with two tablespoons of milk, and pour into pan sprayed with butter flavor non-stick cooking spray and drizzle two teaspoons of olive oil on the pan. Add the egg mixture; add pepper; after the eggs start to solidify, add the vegetable and cheese mixture. After it mostly solidifies, fold in half; cook both sides until lightly browned.
3. Take your two eggs and three egg whites and mix in two tablespoons of milk and add to pan prepared as in previous recipes; cook until eggs are solidifying and add to the vegetables that you steamed or sauteed last night for dinner, like broccoli, zucchini, mushrooms, carrots. Cover with a couple of slices of Swiss cheese. When mostly solidified, fold in half; cook on both sides until lightly browned.
4. Prepare pan as in previous recipes; mix egg and milk and pour into oiled pan. Take leftover sliced, baked eggplant Parmesan slices and place on top of egg mixture when it is pretty solidified. These may already have mozzarella cheese baked on them. Add about one-quarter to one-half cup good quality tomato sauce. I use my homemade thickly made tomato sauce. You can add sauteed onions and garlic to the filling. Fold in half; brown on both sides to taste.
5. Prepare pan and egg mixture as in first recipe. When egg mixture solidifies, add turkey bacon pieces that have been broken up; add steamed broccoli, onions and garlic. Add slices of Swiss cheese. Fold when solidifying well. Brown on both sides to taste.

Red, yellow and green peppers that have been roasted or sauteed in olive oil with garlic made a delicious addition to any of our omelets!