Best 2 The Momlette Healthy Weekend Omelette Recipes

Indulge in a culinary journey with the Momlette, a versatile and healthy weekend omelette that caters to every palate. Discover a collection of 15 Momlette recipes that transform this classic dish into a symphony of flavors. From the traditional cheese and ham combination to unique creations like the Greek Momlette and the Veggie-Packed Momlette, these recipes offer endless possibilities for a satisfying and nutritious meal. Dive into a world of culinary delights as we explore the secrets behind the perfect Momlette, ensuring a fluffy texture and a burst of flavors in every bite. Whether you're a seasoned chef or a culinary novice, these recipes provide step-by-step instructions and helpful tips to guarantee a successful Momlette experience. Get ready to tantalize your taste buds and embrace the versatility of this classic breakfast dish.

Here are our top 2 tried and tested recipes!

VEGETABLE OMELETTE

Vegetable Omelette image

This vegetable omelette is both healthy and delicious. It's super easy to make and you can prep the vegetables ahead of time. It's like enjoying a garden salad in an omelette. It's packed with the nutrition you need to keep going all morning!

Provided by Heavenly Home Cooking

Categories Breakfast

Time 25m

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
½ cup sliced baby bella or white mushrooms
½ teaspoon minced garlic
¼ cup sliced zucchini
½ cup cherry tomatoes (Cut in half.)
¼ cup chopped bell pepper
4 cups fresh spinach
2 tablespoons butter
6 large eggs (Beaten)
salt and pepper (You can vary this according to your taste. I usually do ½ teaspoon salt and ¼ teaspoon pepper per omelette.)
¼ cup sliced black olives
1 teaspoon chopped fresh basil (You can substitute ½ teaspoon of dried basil.)
2 tablespoons grated Parmesan cheese

Steps:

Add olive oil to medium non-stick skillet over medium heat. Allow oil to heat for 2-3 minutes.
Add sliced mushroom and garlic and cook for 3-4 minutes, stirring frequently.
Add zucchini, tomatoes and bell pepper. Saute until soft but not mushy, about 3 minutes.
Add spinach and cook until spinach cooks down and wilts, about 3-4 minutes.Remove vegetable mixture to a bowl and set aside. Wipe skillet with a paper towel.
Add eggs and salt and pepper to a blender and blend for about 1 minute. Alternatively, you can add the eggs and salt and pepper to a medium bowl and whisk vigorously for 1-2 minutes. Melt 1 tablespoon butter in skillet over medium heat.
Reduce heat to low-medium. Add half of the egg mixture and cook until warmed and the edges are beginning to set, about 30 seconds. Using a heatproof spatula, lift the cooked edges and gently push them toward the center. At the same time, lift and tilt the pan to allow the liquid egg on top to flow underneath, then cook for 30 seconds longer. Repeat as necessary along the perimeter until no liquid egg remains.
When the eggs are almost set but still moist on top, sprinkle half of the vegetable mixture on one side of the omelette.
Sprinkle ½ of cheese, basil and black olives on top of the vegetable mixture. Cook for 30 seconds to 1 minute longer.
Using a wide spatula, fold the untopped half of the omelette over the filled half. Allow to cook about 30 seconds longer to allow the cheese to melt and the omelette to meld together. Slide the omelette onto a serving plate.Repeat steps 6-9 for the second omelette. Serve warm with chopped basil as a garnish, if desired.

Nutrition Facts : Calories 346 kcal, Carbohydrate 8 g, Protein 24 g, Fat 24 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 577 mg, Sodium 657 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

THE MOMLETTE - HEALTHY WEEKEND OMELETTE

The Momlette - Healthy Weekend Omelette image

This omlette is packed with healthy stuff, but is delicious and worth the time. Our weekend tradition is that one day, I make 'Momlettes' and the other, dh makes 'Mancakes' (fruit pancakes). The kids always enjoy their fancy weekend breakfasts. I use 'Morningstar Farms® Veggie Breakfast Bacon Strips' (we call it Facon) but if you want to have the fat and calories, you could use regular bacon. This recipe makes two really big Momlettes which can either be split (if for breakfast) or, if eaten whole may be brunch.

Provided by Lowfat Linda

Categories Breakfast

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 cups potatoes, shredded (1/2 of a 16 ounce bag of 365 Everyday Value Hashbrown potatoes)
3 teaspoons olive oil
1 small onion, chopped
1 cup bell pepper, chopped (we like using the pre-cut stoplight peppers from Whole Foods)
6 slices vegetarian bacon (Morningstar Farms Veggie Bacon Strips)
4 large eggs
1/2 cup skim milk
1/4 cup 2% cheddar cheese, shredded

Steps:

Prepare the hashbrown potatoes by cooking them in a large fry pan on medium heat, using most of the oil.
(While the potatoes cook) in a separate small fry pan lightly brushed with oil, saute the onions and peppers until the onions are transparent.
Prepare the Veggie Breakfast Bacon Strips as directed (I microwave them for just under 2 minutes as I like my strips crisp and just starting to get too dark).
Crumble the 'bacon'.
Beat the eggs with the milk.
When they are cooked, mix the hash browns, onions and peppers and crumbled 'bacon' together (I put them in a bowl so I can use the large frypan for cooking the momlettes).
Brush the large frypan with oil and pour half of the egg mixture into the pan, so it is covered with egg.
Place on medium low heat and cook until firm.
If the top of the egg seems to be cooking too slowly, you can either cover the pan to let it steam, or turn the egg over, if the bottom is firm enough.
Sprinkle 1/8 C of the cheese on the egg.
Spoon half of the potato, onion, pepper, 'bacon' mixture onto the egg.
Slide the egg out of the pan onto a large plate, folding it over half way so it looks like an omlette.
Repeat for second Momlette.

Tips:

Use fresh, high-quality ingredients: The better the ingredients, the better the omelet will taste. Look for eggs that are free-range and organic, and use fresh vegetables that are in season.

Don't overbeat the eggs: Overbeaten eggs will result in a tough, rubbery omelet. Beat the eggs just until they are combined and slightly frothy.

Cook the omelet over medium-low heat: This will help to prevent the omelet from burning and will allow it to cook evenly throughout.

Don't overcrowd the pan: If you are making a large omelet, cook it in batches. Overcrowding the pan will make it difficult for the omelet to cook evenly.

Be patient: Cooking an omelet takes time. Don't rush the process or you will end up with a raw or overcooked omelet.

Season the omelet to taste: Salt and pepper are classic seasonings for omelets, but you can also add other herbs and spices to taste. Some popular additions include garlic powder, onion powder, paprika, and chili powder.

Serve the omelet immediately: Omelets are best served hot out of the pan. If you need to keep the omelet warm for a short period of time, you can place it in a warm oven.

Conclusion:

The Momlette is a delicious and healthy weekend breakfast option that is easy to make and can be customized to your liking. With a few simple tips, you can make a perfect omelet every time. So next time you're looking for a quick and easy breakfast, give The Momlette a try!