Make Ahead Omelets
12 EGGS 1/2 cup water 1/2 tsp. salt 1/4 tsp. pepper 3/4 cup finely shredded Italian cheese blend OPTIONAL FILLINGS: 2 cups cooked asparagus pieces 6 slices bacon, cooked, crumbled
Yields: 6 omelets
- Nutritional Information
Per omelet with cheese only
Excellent Source: Protein, Vitamin D and Choline
Good Source: Vitamin A, Folate, Iron and Calcium
Total Fat: 13 g
Saturated fat: 5 g
Polyunsaturated fat: 2 g
Monounsaturated fat: 4 g
Cholesterol: 382 mg
Sodium: 457 mg
Carbohydrates: 1 g
Dietary Fiber: 0 g
Protein: 16 g
Vitamin A: 640.5 IU
Vitamin D: 82 IU
Folate: 47 mcg
Calcium: 157.1 mg
Iron: 1.8 mg
Choline: 293.8 mg
BEAT eggs, water, salt and pepper in blender or large bowl until blended.
COAT 6 to 8-inch nonstick omelet pan or skillet with cooking spray. HEAT over medium-high heat until hot. POUR IN 1/2 cup egg mixture. Mixture should set immediately at edges.
GENTLY PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and gently moving cooked portions as needed.
When top surface of eggs is thickened and no visible liquid egg remains, PLACE 2 tablespoons cheese on one side of the omelet; add one-sixth of the fillings, if desired. FOLD omelet in half with turner. With a quick flip of the wrist, turn pan and INVERT or SLIDE omelet onto plate.
Repeat to make five more omelets. REFRIGERATE omelets, covered. To serve, REHEAT omelets, covered in the microwave on HIGH 1 to 1-1/2 minutes or until hot.
Crunched for time in the morning? Make these easy omelets ahead, refrigerate them & then pop them in the microwave in the morning for a quick and healthy breakfast! Create your combo and invent your own fillings – try bacon, asparagus & Italian cheeses or diced ham, bell peppers, onions & cheddar. The possibilities are endless.
Prepare filling first. Plan on 1/3 to 1/2 cup filling per omelet. Raw foods should be cooked. Pieces should be small to prevent tearing the omelet when it’s folded.