Best 3 Green Omelette Recipes

GREEN OMELETTE

Steps:

• Sauté the shallots and spinach for about 5 minutes. Set aside in a small bowl and then sauté the green pepper and broccoli for 5 minutes. (I did it this way, because it was easier than doing one at a time.).
• In a small break 3 eggs and mix very well with a fork. Melt the butter or margarine in a frying pan, on medium high heat and then add the eggs.
• Very quickly add two tbsp spinach, some pine nuts (the amount is up to you depending on how much you or your loved ones like pine nuts), 2 tsp shallot, two tbsp green pepper, 2 tbsp broccoli. Sprinkle Gouda cheese over the egg and vegetables, and let set for about 3-4 minutes.
• Flip over half the omelette and continue to cook for another 2 minutes. Repeat two more times.
• Serve warm.

SOLO GREEN CHILI CHEESE OMELETTE

Steps:

• Beat 2 whole eggs lightly until the yokes are broken up, but not totally homogenized.
• Add jalapeno pepper or Green Salsa and beat for another 30 seconds.
• Melt the butter in a frying pan and swirl until the bottom of the pan is totally covered.
• Pour in the egg mixture, and lift the edges until it has have started to set and is no longer liquid Add cheese evenly over the eggs, and remove the pan from the heat.
• Tip the pan towards the center of the plate and start to slide the eggs out.
• When half of the omelette is out of the pan, twist the pan so that the second half flops over the first half, covering the cheese inside.
• Before serving, allow the folded omelette to sit for 30 seconds so that the cheese can melt.

GREEN EGGS OMELETTE

Steps:

• In a small skillet with lid, over medium-low heat, heat olive oil. Add garlic, basil, and chili flakes, cook for 3 minutes. Add baby spinach, reduce heat to low, cover and cook until spinach is wilted. Transfer mixture to food processor (or high-sided bowl if using hand mixer) and purée. Set aside and allow to cool slightly. In same skillet, add margarine. When melted, add onion. Cook over low heat, covered, to carmelize onions, stirring occassionally. Meanwhile, add 3 egg whites and 2 whole eggs to a medium high-sided bowl. Beat eggs with handheld mixer on high speed until eggs are pale, frothy, and have tripled in volume, about 2 minutes. Slowly add spinach puree mixture and continue to beat until incorporated into eggs. Swirl 2 tbsp olive oil in a non stick skillet over medium heat to coat sides. Pour in egg mixture and let sit until it begins to set on bottom of skillet, about 20 seconds. Vigorously shake skillet back and forth to distribute the eggs, knocking them off the edge of the skillet; continue shaking over medium-high heat for about a minute and a half. Using a flick of the wrist, or a rubber spatula, flip the omelette and cook until set on the other side, about 30 seconds. Top with carmelized onions, and other toppings as desired (goat cheese goes very well with the carmelized onions). Slide omelette onto a plate, folding in half using fingers or spatula as a guide. Makes 1 large omelette, perfect for sharing.