Best 3 Pepper Cheese Omelet Recipes

Indulge in a culinary delight with our pepper cheese omelet, a harmonious blend of classic flavors and textures. This delectable dish is crafted with fresh bell peppers, gooey cheese, and fluffy eggs, offering a symphony of flavors in every bite. Whether you prefer a hearty breakfast, a quick lunch, or a satisfying dinner, this omelet is a versatile choice that promises to tantalize your taste buds. With variations ranging from the traditional to the adventurous, our collection of pepper cheese omelet recipes caters to every palate. From the classic combination of green bell peppers and cheddar cheese to the unique fusion of roasted red peppers and goat cheese, these recipes offer a culinary journey that is both comforting and exciting.

Check out the recipes below so you can choose the best recipe for yourself!

MUSHROOM, BELL PEPPER, AND CHEESE OMELET

Mushroom, Bell Pepper, and Cheese Omelet image

Make and share this Mushroom, Bell Pepper, and Cheese Omelet recipe from Food.com.

Provided by ratherbeswimmin

Categories Breakfast

Time 22m

Yield 1 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon butter or 1 tablespoon margarine
2 tablespoons chopped red bell peppers
2 tablespoons chopped green bell peppers
2 tablespoons chopped yellow onions
2 large mushrooms, chopped
Tabasco sauce (to taste)
1 tablespoon chopped parsley
2 tablespoons grated monterey jack cheese
3 large eggs
1 tablespoon water
1/4 teaspoon salt (or to taste)
fresh ground pepper
1 teaspoon butter or 1 teaspoon margarine
grated parmesan cheese (topping)
parsley sprig (garnish)
tomatoes, cut into wedges (garnish)

Steps:

To make the filling: In a nonstick skillet, melt the butter over medium heat.
Add in the bell pepper, onion, and mushrooms; stir/saute for about 5 minutes or until tender.
Add in Tabasco sauce and parsley; stir to combine; set aside.
To make the omelet: in a mixing bowl, whisk together the eggs, water, salt, and pepper.
Heat an 8-inch omelet pan over medium heat; add butter and swirl to coat the bottom of the pan.
When butter foams, pour egg mixture in all at once.
Let set for about 20 seconds or until edges begin to cook.
Using a spatula, gently lift edges of mixture and tilt skillet to allow uncooked egg mixture to flow underneath.
Continue to do this until the top is almost dry.
Spoon vegetable mixture over one half of the omelet; sprinkle MJ cheese over vegetable mixture.
Fold the other side of the omelet over to cover.
Let stand for a few seconds to let cheese melt.
Turn omelet out onto a warmed plate; sprinkle with parmesan cheese and garnish with parsley and tomato wedge.

BACON, MUSHROOM AND PEPPER JACK CHEESE OMELET

Bacon, Mushroom and Pepper Jack Cheese Omelet image

This is my version of the BMP Omelet that is served at our local Shari's Restaurant. I tapered it down to just 2 eggs for an individual serving, since their 3-egg omelet is a little too filling for me. And sometimes I omit the bacon pieces, and it's just as good. I don't really measure the filling ingredients, but rather just toss in whatever amount I want at the time. But I had to list specific quantities to post this recipe, which are rough estimates. So feel free to adjust the quantities of each ingredient to suit your taste preferences. The system would not accept "Pepper Jack Cheese" as an ingredient (no matter what I did, it changed that ingredient to Monterey Jack cheese). But Pepper Jack really is the variety of Monterey cheese you will want to use in order to get that peppery zing that is the focal point of this omelet. So I had to write that ingredient as cheese, then specify it to be grated Pepper Jack.

Provided by Northwestgal

Categories < 15 Mins

Time 10m

Yield 1 omelet, 1 serving(s)

Number Of Ingredients 9

Ingredients

2 eggs, beaten
1 tablespoon low-fat milk
1 pinch salt
1 pinch black pepper
1 strip bacon, cooked and crumbled into pieces
2 button mushrooms, sliced
1 1/2 ounces cheese, Pepper Jack, grated (more or less, to suit)
1 tablespoon black olives, sliced
1/2 green onion, sliced

Steps:

Lightly spray 8-inch skillet with no-stick spray. Heat skillet over medium heat.
In a bowl beat together eggs, milk, salt and pepper until frothy. Pour into heated skillet.
Cook, uncovered, without stirring for about 4 minutes and eggs start to set. As eggs start to set, run a spatula around the edge of the skillet and lift eggs slightly so the uncooked portion can flow underneath.
When eggs are almost set, sprinkle the crumbled bacon pieces, sliced mushrooms and Pepper Jack cheese down the center of the omelet; let cook another 1 to 2 minutes, or until eggs are set throughout and the cheese is just starting to melt.
Fold the omelet in thirds by folding one side of the omelet over the filling, and then folding the other side over the first side.
Transfer the omelet to a plate. Garnish the top of the omelet with sliced black olives and green onion slices.

PEPPER CHEESE OMELET

Pepper Cheese Omelet image

Packed with red peppers, onion, paprika and cheese, this savory omelet from Susan Rekerdres of Dallas, Texas is as scrumptious for lunch or dinner as it is for brunch. "And so easy to double or triple for guests," she notes.

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

2 eggs
4 egg whites
2 teaspoons fat-free milk
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons finely chopped onion
2 tablespoons finely chopped sweet red pepper
1/4 cup shredded part-skim mozzarella cheese

Steps:

In a small bowl, beat the eggs, egg whites, milk, paprika, salt and pepper. Coat an 8-in. nonstick skillet with cooking spray and place over medium heat. Add half of the egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. , When eggs are set, sprinkle half of the onion, red pepper and cheese over one side; fold omelet over filling. Cover and let stand for 1 minute or until cheese is melted. Repeat with remaining ingredients.

Nutrition Facts : Calories 156 calories, Fat 7g fat (3g saturated fat), Cholesterol 221mg cholesterol, Sodium 537mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges

Tips:

Use fresh ingredients. Fresh eggs, peppers, and cheese will give your omelet the best flavor.
Don't overcook the eggs. Overcooked eggs will be tough and rubbery. Cook them until they are just set, about 2-3 minutes.
Use a non-stick skillet. This will help prevent the omelet from sticking and breaking.
Be gentle when flipping the omelet. Use a spatula to gently lift the edges of the omelet and fold it over.
Don't overfill the skillet. If the skillet is too full, the omelet will be difficult to flip and may not cook evenly.
Season the omelet to taste. Salt, pepper, and garlic powder are all good options.
Serve the omelet immediately. Omelets are best when served hot and fresh.

Conclusion:

Pepper cheese omelet is a delicious and versatile breakfast option that can be easily customized to your liking. With a few simple ingredients and a little bit of practice, you can make a perfect omelet every time. So next time you're looking for a quick and easy breakfast, try making a pepper cheese omelet. You won't be disappointed!