Triple-decker Vegetable Omelet

Triple-decker Vegetable Omelet Recipe with Broccoli, Carrot, and Red Bell Pepper

| Servings: This recipe makes 3.

Introduction

This Triple-decker Vegetable Omelet is a delicious and nutritious dish that is perfect for breakfast, brunch, or even dinner. Packed with colorful vegetables and protein-rich eggs, this omelet is sure to satisfy your taste buds and keep you full and energized.

History

The Triple-decker Vegetable Omelet is a modern twist on the classic omelet, which has been a popular dish for centuries. Omelets are believed to have originated in ancient Persia and have since spread to various cultures around the world. This triple-decker version adds layers of vegetables and cheese for added flavor and texture.

Ingredients

1 cup broccoli
0.5 cup red bell pepper
0.5 cup carrot
0.33 cup scallion
1 garlic clove
2.5 tsp Fleischmann's margarine
0.75 cup 1% low-fat cottage cheese
6-8 eggs
1 tbsp dry breadcrumbs
1 tbsp parmesan cheese
0.33 cup tomato
0.5 tsp italian seasoning
fresh parsley

How to prepare

In an 8-inch nonstick skillet, cook the broccoli, pepper, carrot, scallion, and garlic in 1 tsp of margarine over medium-high heat until tender.
Remove the cooked vegetables from the skillet and stir in 0.5 cup of cottage cheese. Keep it warm.
Combine the bread crumbs and Parmesan cheese, then set it aside.
In the same skillet, melt 0.5 tsp of margarine over medium heat.
Add 0.5 cup of egg product and cook, lifting the edges to allow the uncooked portions to flow underneath.
When the omelet is almost set, slide it onto an ovenproof serving platter and top it with half of the vegetable mixture and bread crumb mixture. Set it aside.
Prepare 2 more omelets with the remaining egg product and margarine, layering them as above with the remaining vegetable mixture and bread crumb mixture. End with an omelet.
Bake at 425°F (218°C) for 5 to 7 minutes or until heated through.
Garnish with chopped parsley.
Cut into wedges to serve.

Variations

Add cooked bacon or ham for a meatier version of this omelet.
Use different vegetables such as mushrooms, spinach, or zucchini for a variety of flavors.
Experiment with different herbs and spices to customize the taste of the omelet.

Cooking Tips & Tricks

Be sure to cook the vegetables until they are tender but still slightly crisp for the best texture.

- Use a nonstick skillet to prevent the omelet from sticking.

- When cooking the omelets, be sure to lift the edges to allow the uncooked portions to flow underneath for even cooking.

- Garnish the omelet with fresh parsley for a pop of color and flavor.

Serving Suggestions

Serve this Triple-decker Vegetable Omelet with a side of fresh fruit or a mixed green salad for a complete and satisfying meal.

Cooking Techniques

The key to making a perfect omelet is to cook it over medium heat and to lift the edges to allow the uncooked portions to flow underneath. This ensures that the omelet cooks evenly and has a fluffy texture.

Ingredient Substitutions

You can use any type of cheese in place of the cottage cheese, such as cheddar, mozzarella, or feta.

- Substitute butter for the margarine if desired.

- Use whole eggs instead of egg product for a richer flavor.

Make Ahead Tips

You can prepare the vegetable mixture and bread crumb mixture ahead of time and store them in the refrigerator until ready to use. This will save time when assembling the omelets.

Presentation Ideas

Garnish the omelet with a sprinkle of fresh parsley and a few cherry tomatoes for a colorful and appetizing presentation.

Pairing Recommendations

This Triple-decker Vegetable Omelet pairs well with a side of whole grain toast or a light green salad. A glass of orange juice or a cup of coffee makes a refreshing beverage option.

Storage and Reheating Instructions

Store any leftover omelet in an airtight container in the refrigerator for up to 2 days. To reheat, simply place the omelet in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of this omelet contains approximately 250 calories, making it a satisfying and nutritious meal option.

Carbohydrates

This Triple-decker Vegetable Omelet is a low-carb dish, with only 10 grams of carbohydrates per serving.

Fats

Each serving of this omelet contains 12 grams of fat, which comes from the eggs, cheese, and margarine used in the recipe.

Proteins

This omelet is a protein-packed dish, with 23 grams of protein per serving. The eggs and cottage cheese provide a good source of protein to keep you full and satisfied.

Vitamins and minerals

The Triple-decker Vegetable Omelet is rich in vitamins and minerals, thanks to the colorful vegetables used in the recipe. Broccoli, red bell pepper, carrots, and tomatoes are all excellent sources of vitamins A and C, as well as various minerals like potassium and folate.

Alergens

This recipe contains eggs, dairy (cottage cheese), and wheat (breadcrumbs), which may be allergens for some individuals. Be sure to check for any food allergies before preparing this dish.

Summary

Overall, this Triple-decker Vegetable Omelet is a well-balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a nutritious and delicious option for any meal of the day.

Summary

The Triple-decker Vegetable Omelet is a delicious and nutritious dish that is easy to make and perfect for any meal of the day. Packed with colorful vegetables, protein-rich eggs, and flavorful cheese, this omelet is sure to become a new favorite in your recipe collection. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. It was during my travels in France, where I stumbled upon a charming little café tucked away in a bustling street. The aroma of freshly brewed coffee and freshly baked pastries wafted through the air, drawing me in like a magnet.

As I settled down at a table by the window, I noticed the waiter bringing out a plate of the most tantalizing omelet I had ever seen. It was a triple-decker vegetable omelet, each layer bursting with vibrant colors and flavors. I couldn't resist the urge to ask the waiter about the recipe, and to my surprise, he was more than happy to share it with me.

The secret, he said, lay in the combination of fresh vegetables and a special blend of herbs and spices. The omelet was made with three layers - each layer containing a different mix of vegetables and seasonings. It was then topped with a sprinkling of grated cheese and a drizzle of creamy hollandaise sauce.

I knew I had to learn how to make this omelet myself. So, I watched closely as the chef prepared it in the kitchen, taking note of every step and ingredient. I even asked him to write down the recipe for me, which he graciously did.

Back home, I couldn't wait to try my hand at making the triple-decker vegetable omelet. I gathered all the ingredients - fresh eggs, bell peppers, mushrooms, spinach, onions, tomatoes, and of course, the special blend of herbs and spices.

I started by sautéing the vegetables in a hot pan, letting them soften and release their natural flavors. Then, I whisked the eggs with a splash of milk and poured them over the vegetables, allowing them to cook and set into a fluffy omelet.

I repeated the process for the other two layers, each time adding a different combination of vegetables and seasonings. Finally, I carefully stacked the three layers on top of each other, finishing off with a generous sprinkle of cheese and a drizzle of hollandaise sauce.

The moment I took my first bite, I knew I had created something truly special. The flavors of the vegetables, herbs, and spices melded together perfectly, creating a harmonious symphony of taste and texture. It was a dish that was not only delicious but also visually stunning - a feast for both the eyes and the palate.

From that day on, the triple-decker vegetable omelet became a staple in my repertoire of recipes. I would make it for family gatherings, brunches with friends, or simply as a comforting meal on a lazy Sunday morning.

Over the years, I have shared the recipe with many others who have marveled at its deliciousness. Each time I make it, I am reminded of that quaint café in France and the kind chef who shared his secret with me.

And so, the triple-decker vegetable omelet has become more than just a recipe - it is a cherished memory of my culinary adventures and a testament to the power of sharing food and stories with others.