A classic breakfast omelet served with a colorful
Sweet Pepper Mini Omelets
2 cups filling ingredients of choice (see below for ideas)
6-8 large eggs
6-8 tablespoons milk
3 large plump sweet bell peppers, variety colors
1 large red onion
1-2 tablespoons butter
Proportions are approximate to serve 6 people. Servings depend upon size of pepper
ring and how full you will it with filling ingredients. Plan approximately 1 egg, 1
tablespoon milk, and 2-4 tablespoons filling to fill 2 pepper rings.
Prepare filling ingredients; set aside. Whisk together eggs and milk, set aside.
Wash peppers. Slice peppers and onion into 1/2-inch rings; carefully remove seeds from
peppers; separate onion rings (use the largest ring, chop remaining to use as filling).
Heat non-stick griddle to medium; brush griddle with butter, place pepper and onion
rings on hot griddle. Partially fill ring with filling ingredients of choice (note – cooked
filling ingredients may be placed on top of cooked mini omelets rather than cooking
them inside the egg if preferred). Using a pancake turner or a butter knife, hold rings
snugly against the surface of the griddle as you carefully pour a thin layer of egg
mixture into the ring and allow it to set up (few seconds), continue to fill ring with egg;
salt and pepper to taste. Reduce heat as needed to prevent burning; continue to cook
until top of omelet is set. Alternate method, cook until egg is mostly set, carefully turn
and cook opposite side. Sprinkle with cheese and additional cooked filling ingredients.
Filling Ideas:
I prefer to pre-cook meats and vegetables to ensure all ingredients are fully cooked for
safety and to help reduce moistness. Below are a few combinations I have enjoyed or
that I collected and mean to try! Experiment with your own combination of meat, cheese,
veggies and fruit.
Smoked salmon with Swiss cheese
Bacon, Swiss cheese and tomatoes
Spinach, bacon and crumbled Feta cheese
Mushrooms (portabella, button or other mushrooms of choice) and Mozzarella
cheese
Jalapenos, cooked spinach with salsa topping
Crumbled bacon, diced mushrooms, diced tomatoes and Cheddar cheese
Avocado
Asparagus and Monterey Jack cheese
Chopped fresh basil, sautéed tomatoes
Onion, sweet corn, pepper, cheese
Flaked crab meat and avocado
Sun-dried tomato, basil pesto, smoked Mozzarella cheese
Ground beef, garlic, onion, Cheddar cheese
Apples and Brie cheese
Caramelized onion and spinach
Green chilies and Monterey Jack cheese
Artichoke hearts sautéed with garlic, seasoned with Feta
Turkey, tomato and avocado
Fresh basil, sautéed tomatoes, Mozzarella cheese, sausage
Spinach and pine nuts
Havarti cheese with diced portabella mushroom
Crabmeat or shrimp and avocado
Sausage, avocado, Monterey Jack cheese
Spinach, garlic and cream cheese
Blue cheese, caramelized pear slices and toasted pecans
Sliced pimiento-stuffed green olives
Caramelized onion with pancetta
Chili and cheese
Smoked salmon, cream cheese, red onion, dill and capers
Roasted vegetables, caramelized onions and Gouda cheese
Leftover meatloaf
Pizza toppings: pepperoni spinach, mushrooms, prosciutto, olives, artichokes,
peppers,
broccoli
Sliced strawberries, cream cheese, sprinkled with powdered sugar
Sautéed tomatoes: peel and chop tomatoes, fry until soft and pulpy
Fresh herbs: parsley, basil, dill, tarragon, chives, thyme
Zucchini
Asparagus
Eggplant
Cream cheese
For delicious dairy recipes and nutrition information go to www.DairyCouncilUTNV.com, www.NationalDairyCouncil.org or on
Facebook www.facebook.com/DairyUTNV
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