Mushrooms and Goat Cheese

We’ve made a lot of sloppy omelets over the years, so we’re pretty impressed with this restaurant-quality, picture-perfect omelet stuffed with savory mushrooms and creamy goat cheese. Chopped parsley creates an attractive garnish and lends a hint of color to this delicious omelet.

Ingredients

• 2 tablespoons of olive oil
• 3 ounces of sliced mushrooms, any variety
• 3 eggs
• 1 cup of baby spinach
• 2 tablespoons of goat cheese
• 1/2 of a ripe avocado, diced
• Salt and pepper
• chopped fresh parsley, garnish

Preparation

1. Add the olive oil to a medium skillet and heat over medium heat. Add the mushrooms and cook until tender and brown.
2. Wipe the pan clean with a paper towel, and spray it with cooking spray. Preheat the pan over medium heat until you are ready to prepare your omelet.
3. Whisk together eggs, salt, and pepper. Pour the mixture into the preheated pan, and cook until the edges begin to set. Lift the edges of the egg with a rubber spatula to keep it from sticking to the pan, and remove the omelet.
4. Layer mushrooms, spinach, goat cheese, veggies, and avocado on one half of your omelet and fold. Top with parsley, if desired.

Hashbrown Omelet

We’ve heard of waffle omelets, but we just recently learned about hashbrown omelets. They’re a unique alternative to egg-based omelets, but they’re still traditional enough to please picky palates.

Ingredients

• 2 tablespoons of butter, divided
• 1 cup of frozen hashbrowns
• 1 egg
• 1/2 teaspoon of milk
• 2 slices or 1/4 cup of cheese, any variety
• Toppings such as diced tomatoes, bacon, or ham
• Salt and pepper to taste

Preparation

1. Melt 1 tablespoon of butter in a skillet over medium heat, then add hashbrowns and flatten with a spatula. Leave a slight space around the outside edge of the hashbrowns.
2. Place another tablespoon of butter on top of the hashbrowns, as well as salt and pepper if desired, and cover with a lid. Cook until the bottom of the hashbrowns begin to brown.
3. Add the egg and milk, and replace the lid. Let the mixture cook for another minute or two.
4. When the egg is no longer runny, add cheese to the center of the omelet. Replace the lid so the cheese can melt.
5. Remove the lid, add the remaining toppings, and fold the omelet in half. Serve plain or topped with salsa, sour cream, gravy, or cheese.

Smoked Salmon

A refreshing cucumber relish lightens up the flavor of this smoked salmon omelet.

Ingredients

Omelet

• ½ cup of finely diced cucumber, peeled and deseeded
• ½ cup of cherry tomatoes, halved
• ¼ cup of red onion, finely diced
• 1 tablespoon of capers in brine
• 1 tablespoon of fresh dill, finely diced
• 2 tablespoons of red wine vinegar
• ½ teaspoon of sugar
• ¼ teaspoon of sea salt
• ¼ teaspoon of black pepper
• 1 teaspoon of fresh lemon juice

Relish

• 4 extra-large eggs
• 1 tablespoon of heavy cream
• ¼ cup of whipped cream cheese
• 2 ounces of smoked salmon
• 1 tablespoon of salted butter
• Sea salt and black pepper

Preparation

Omelet

1. Tear smoked salmon into small pieces, and set aside. Grind black pepper over the whipped cream cheese.
2. Crack the eggs into a bowl. Add heavy cream and sea salt to the eggs. Whisk thoroughly.
3. Heat a large nonstick pan over medium heat and add in a tablespoon of butter. Once melted, pour the egg mixture into the pan and let it cook for several minutes, until set.
4. Add in smoked salmon pieces and whipped cream cheese dollops, plus additional black pepper.
5. Move the pan to the oven and broil the omelet for 2 to 3 minutes.
6. Top the omelet with the marinated relish, diced dill, and smoked salmon.

Relish

1. Combine all relish ingredients and let them marinate while you prepare the salmon mixture.

Greek Omelet

Make your very own big fat Greek omelet by following the recipe below.

Ingredients

Tzatziki Sauce

• 1 cup of plain Greek yogurt
• 1/4 of a cucumber, diced and deseeded
• 1 large clove of garlic, minced
• 1/2 tablespoon of white wine vinegar
• 1/2 teaspoon of dried dill
• 1 teaspoon of dried oregano
• 1 tablespoon of fresh lemon, juiced
• 1 tablespoon of extra virgin olive oil

Omelet

• 6 large eggs
• 1/4 cup of milk
• 2 tablespoons of butter, divided
• 1 1/2 cup of cooked quinoa
• 1 cup of fresh spinach, chopped
• 1/2 cup of pitted kalamata olives, halved
• 1/4 cup of roasted red peppers, chopped or sliced
• 1/4 cup of marinated artichoke hearts, chopped
• 1/4 cup of sundried tomatoes
• 2 cloves of garlic, minced
• 1 teaspoon of dried oregano
• 1 teaspoon of dried basil
• 2 ounces of feta cheese, crumbled
• Toasted pine nuts, avocados, and grape tomatoes for topping
• Sea salt and pepper

Preparation

1. Prepare the tzatziki sauce by combining the designated ingredients and pouring them through a strainer. Set aside.
2. Make a quinoa salad by combining quinoa, chopped spinach, olives, roasted red peppers, chopped artichokes, sundried tomatoes, garlic, oregano and basil to a large bowl. Season with salt and pepper, toss, then set aside.
3. Whisk together the eggs, milk, and salt and pepper. You want the egg mixture to be pretty scrambled. Heat a tablespoon of butter in a skillet and add the egg mixture. Cook for several minutes, until egg is set and bottom is lightly browned.
4. Fill with quinoa salad and feta cheese. Top with additional feta, grape tomatoes, pine nuts, and avocado slices.

Vegan Omelet

Have you ever tried an omelet made without eggs? If not, you have to taste this amazing vegan omelet made from silken tofu.

Ingredients

Omelet:

• 3/4 cup of firm silken tofu, drained and gently patted dry
• 2 tablespoons of hummus
• 2 large cloves of garlic, minced
• 2 tablespoons of nutritional yeast
• Salt and black pepper
• 1/4 teaspoon of paprika
• 1 teaspoon of cornstarch or arrowroot powder

Filling:

• 1 heaping cup of veggies, such as onions, mushrooms, or tomatoes

Toppings:

• Fresh herbs
• Salsa
• Vegan Parmesan cheese

Preparation

1. Preheat oven to 375 degrees Fahrenheit.
2. Prep the veggies, drain and dry tofu, and mince garlic. Set aside.
3. Heat an oven-safe skillet over medium heat. Saute garlic in olive oil for 1 to 2 minutes.
4. Transfer garlic, tofu, and cornstarch to a food processor and blend well.
5. Pour tofu mixture in a skillet and heat on medium heat on the stovetop for 5 minutes, until the edges start to dry. Place in the oven and bake for 10 to 15 minutes at 375 degrees Fahrenheit.
6. Fill with toppings and serve.

Apples and Chicken

Omelets often feature savory ingredients, but tart apples also make an amazing addition to this popular breakfast dish.

Ingredients

• 1 teaspoon of coconut oil
• 1 cup of egg whites
• 1 small cooked chicken breast, shredded
• 1 apple, cored, peeled and diced
• 3 large collard leaves, stems removed, finely chopped
• 1/4 cup of hazelnuts, lightly toasted and crushed
• Salt and pepper

Preparation

1. Add coconut oil to a small pan and heat over medium heat. You can also use olive oil, but it doesn’t tolerate heat as well as coconut oil.
2. Add shredded chicken and sprinkle it with salt and pepper. Heat until fully cooked.
3. Add apples and cook until soft, then transfer to a small plate.
4. Add collards and cook until wilted, then add chicken and apples back to the skillet.
5. Pour in the egg whites, and sprinkle hazelnuts on top of them.
6. Reduce heat, cover loosely, and cook for about 5 minutes.

Carmelized Onions

Mushrooms are an excellent source of protein in this tasty vegetarian omelet.

Ingredients

• 2 tablespoons plus 2 teaspoons of avocado oil
• 1 onion, thinly sliced
• 1/4 cup plus 2 tablespoons of water
• Kosher salt and freshly ground pepper, to taste
• 8 ounces of assorted mushrooms, thinly sliced
• 4 eggs
• 2 tablespoons of minced fresh chives
• 1 avocado, peeled, pitted and thinly sliced

Preparation

1. Heat 1 tablespoon of avocado oil and add the onion. Cook, stirring occasionally, until the onions caramelize, about 10 minutes. Add 1/4 cup of water when the onions start to become dark, and season them with salt and pepper. Transfer to a bowl.
2. Add another 1 tablespoon of the avocado oil to the pan, then add mushrooms, salt, and pepper. Cook until mushrooms brown, then transfer to a bowl.
3. In a separate bowl, whisk eggs with the remaining 2 tablespoons of water and the chives, then season with salt and pepper. Warm the remaining avocado oil in a skillet, then add the egg mixture.
4. Cook until set, using a spatula to push on the sides. Fill the middle of the set egg mixture with your onions, mushrooms, and other toppings. Serve hot.

Crab and Cheddar

This crab and cheddar omelet only requires 3 ingredients, but you can certainly add more.

Preparation

1. Whisk 2 eggs in a bowl, and add salt and pepper, if desired.
2. Pour in a heated skillet until the egg mixture begins to set, then fill with crab and cheddar cheese.
3. You can also add green onions, mushrooms, and avocado.

Apples and Cottage Cheese

Fuel up with creamy cottage cheese and sweet apple slices when you chow down on this apple and cottage cheese omelet.

Ingredients

• 1 tablespoon of honey
• 1/4 teaspoon of thyme or rosemary
• 1/4 teaspoon of cinnamon powder
• 1 tablespoon of olive oil
• Salt and pepper
• 2 eggs
• 1 apple, cored and cut
• 1/8 cup of cottage cheese

Preparation

1. Whisk eggs, salt, and pepper in a mixing bowl, and pour into an oiled skillet.
2. Cook until set, then fill with cottage cheese, rosemary, cinnamon, and other spices.

Chili Cheese

Chili cheese isn’t just for Super Bowl parties and country diners. It makes a welcome appearance as the filling of this protein-packed omelet.

Ingredients

Omelet

• 2 eggs
• 1 1/2 tablespoons of milk
• 1 1/2 tablespoons of butter
• 2 tablespoons of grated mozzarella cheese
• 1/4 cup of cubed hot pepper jack cheese
• Ground pepper

Omelet Topping

• 1 cup of chili
• 2 tablespoons of grated cheddar cheese

Garnish Options

• 2 teaspoons of sour cream
• ½ of a tomato, diced
• 1 tablespoon of diced fresh jalapeno
• 2 teaspoons of diced red onion
• 1/2 of a lime

Preparation

1. Whisk omelet ingredients together and cook in an oiled skillet until the egg mixture is set.
2. Top with chili and cheese. Garnish with sour cream, tomato, and jalapeno, if desired.