Best 7 Tomato And Green Pepper Omelet Recipes

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Kickstart your day with a vibrant and flavorful Tomato and Green Pepper Omelet, a culinary symphony of colors and textures that will tantalize your taste buds. This delightful dish combines the juicy sweetness of tomatoes, the crisp crunch of green peppers, and the fluffy embrace of eggs, all harmoniously bound together in a symphony of flavors.

Accompanying this delectable omelet are two equally enticing variations that cater to diverse preferences. The Cheesy Tomato and Green Pepper Omelet adds a gooey,???????????????????????????????????????????? melted mozzarella layer that stretches and melts in your mouth with every bite. For those who crave a touch of heat, the Spicy Tomato and Green Pepper Omelet infuses a zesty kick with a blend of chili flakes and cayenne pepper, igniting your palate with a pleasant warmth.

These three omelets stand as culinary masterpieces, each offering a unique flavor profile that caters to different palates. Whether you prefer the classic simplicity of the Tomato and Green Pepper Omelet, the cheesy indulgence of the Cheesy Tomato and Green Pepper Omelet, or the fiery embrace of the Spicy Tomato and Green Pepper Omelet, these recipes guarantee a satisfying and delectable breakfast experience.

Let's cook with our recipes!

THE "RACHAEL" OMELET



The

Provided by Food Network

Categories     main-dish

Time 40m

Yield 1 to 2 servings

Number Of Ingredients 11

1/4 cup small broccoli florets
2 tablespoons clarified butter (or 1 tablespoon olive oil and 1 tablespoon butter)
1/4 cup diced Roma tomatoes
1/4 cup diced yellow onions
1/4 cup diced green pepper
1/4 cup diced mushrooms
Kosher salt and freshly ground black pepper
3 eggs, well-beaten
1 ounce Muenster, shredded
1 ounce Cheddar, shredded
Whole wheat toast and fresh fruit, as accompaniments

Steps:

  • Steam the broccoli, either in a microwave or steamer, until tender and reserve.
  • Melt the butter in an omelet pan or small skillet over medium-high heat. Add the tomatoes, onions, peppers, and mushrooms and cook, stirring frequently until the onions soften and the tomato juices evaporate, about 5 minutes. Add the broccoli to the pan and season the vegetable mixture with salt and pepper. Pour the eggs over the vegetables. Cook until the eggs begin to set 2 to 3 minutes. Sprinkle the cheeses over the omelet. Cook until the eggs are no longer runny then fold the omelet in half. Raise the heat if the omelet is not brown. Cook for another 1 to 2 minutes, if necessary, then transfer to a plate and serve with whole-wheat toast and fresh fruit.

BELL PEPPER VEGETARIAN OMELET



Bell Pepper Vegetarian Omelet image

This easy recipe for a vegetarian omelet is loaded with lots of vegetables, including bell peppers, to make a satisfying and high-protein meal any time.

Provided by Jolinda Hackett

Categories     Breakfast     Brunch

Time 20m

Yield 2

Number Of Ingredients 9

4 large eggs
1 tablespoon olive oil
Optional: 1/2 onion (diced)
1 red bell pepper (or yellow bell pepper, thinly chopped)
1 green bell pepper (thinly chopped)
1 tablespoon butter (or margarine)
Kosher salt (to taste)
Freshly ground black pepper (to taste)
Optional: 1/2 teaspoon garlic powder

Steps:

  • Gather the ingredients.
  • Crack eggs into a medium bowl. Add salt, pepper, and garlic powder, if using. Vigorously beat together with a fork, incorporating as much air as possible. Reserve.
  • Heat a 10-inch nonstick skillet or omelet pan over medium heat and add the olive oil. Add the diced onion, if using, and sauté for 3 to 5 minutes until tender.
  • Add the chopped peppers and cook for 3 to 4 minutes or just until the bell peppers are slightly tender. Turn off the heat.
  • Let the vegetables cool slightly, then add them to the reserved beaten eggs and combine well.
  • Using several paper towels, carefully wipe off the skillet and place it back over medium-low heat.
  • Add the butter and move the pan around to make sure the butter coats the entire bottom.
  • Pour the egg mixture into the pan.
  • Tilt the pan as you lift the edges of the omelet to allow the uncooked parts in the middle to flow out to the edges. This helps the eggs to cook quicker and more evenly.
  • Allow your vegetable omelet to cook until the bottom of the eggs is solid but not brown at all.
  • Using a rubber spatula, flip it over entirely and let it cook for 1 to 2 minutes before transferring to a plate. Or, fold the omelet in half and slide it off the pan onto a plate. The interior should be moist but not raw. Cut in half for 2 servings and enjoy!

Nutrition Facts : Calories 273 kcal, Carbohydrate 5 g, Cholesterol 387 mg, Fiber 1 g, Protein 13 g, SaturatedFat 8 g, Sodium 346 mg, Sugar 3 g, Fat 22 g, ServingSize 1 omelet (1 serving), UnsaturatedFat 0 g

TOMATO AND GREEN PEPPER OMELET



Tomato and Green Pepper Omelet image

Fresh green pepper, onion and tomato give this savory omelet garden-fresh flavors. You can easily vary it based on the fresh ingredients you have on hand. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 1 serving.

Number Of Ingredients 9

1/3 cup chopped green pepper
2 tablespoons chopped onion
2 teaspoons olive oil
1 tablespoon butter
3 eggs
3 tablespoons water
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup chopped tomato

Steps:

  • In a small nonstick skillet, saute green pepper and onion in oil until tender. Remove from skillet and set aside., In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon green pepper mixture and tomato on one side; fold other side over filling. Slide omelet onto a plate.

Nutrition Facts : Calories 424 calories, Fat 35g fat (13g saturated fat), Cholesterol 665mg cholesterol, Sodium 591mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.

SPANISH OPEN-FACED OMELET



Spanish Open-Faced Omelet image

Provided by Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil, plus more for drizzling
1/4 cup small diced red peppers
2 tablespoons small diced yellow peppers
1/4 cup small diced green peppers
Salt and freshly ground black pepper
1/4 cup peeled, seeded, and small diced tomatoes
8 large eggs
1/4 cup pitted black olives
3 thin slices Serrano or prosciutto ham, sliced into thin ribbons
6 leaves basil, chiffonade

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat a cast iron skillet over medium heat. When the pan is hot, add the olive oil and heat. Add the peppers and cook until they start to caramelize, about 5 minutes. Season with salt and pepper. Add the tomatoes and cook for 2 minutes.
  • Break the eggs into a large bowl. Season with salt and pepper and whisk well. Add the eggs to the pepper mixture and stir constantly until curds start to form. Cook until the mixture has begun to set but is still fairly wet.
  • Remove from the heat and scatter the olives and Serrano ham over the top. Place in the oven and cook for 5 minutes, or just it is mostly set, but still a little bit moist. Remove from the oven and sprinkle with the basil. Drizzle with extra-virgin olive oil and let sit for 5 minutes. Slice and serve.

GREEN TOMATO FRITTATA



Green Tomato Frittata image

This is an adaptation of a recipe I came across in "The Savory Way," by Deborah Madison. The acidic green tomatoes are nicely balanced by the neutral flavor of the eggs.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, appetizer, main course, side dish

Time 1h

Number Of Ingredients 11

1 pound green tomatoes
Salt
freshly ground pepper to taste
Cornmeal for dredging
3 tablespoons extra virgin olive oil
1/4 cup finely chopped onion
2 garlic cloves, green shoots removed, minced
1 tablespoon slivered fresh basil
1 tablespoon snipped chives
8 large eggs
2 tablespoons low-fat milk

Steps:

  • Core the tomatoes and slice half of them about 1/3 inch thick. Set aside. Peel the remaining tomatoes by dropping them in a pot of boiling water for 30 seconds, then transferring to a bowl of ice water. Cut in half, squeeze or scoop out the seeds, and chop fine.
  • Season the sliced tomatoes lightly with salt and pepper, and dredge lightly in the cornmeal. Heat 2 tablespoons of the olive oil in a heavy, nonstick 10-inch skillet over medium-high heat, and fry the sliced tomatoes for two to three minutes on each side, just until lightly colored. Remove from the heat and set aside. If there is cornmeal in the pan, clean and dry the pan.
  • Heat the remaining olive oil in the pan over medium heat, and add the chopped onion. Cook, stirring, until tender, three to five minutes, and add a generous pinch of salt and the garlic. Stir together until fragrant, about 30 seconds, and stir in the chopped tomatoes. Season to taste with salt and pepper, and cook, stirring often, until the tomatoes have softened and are beginning to stick to the pan, about 10 minutes. Taste and adjust seasoning. Stir in the basil and chives.
  • Meanwhile, beat the eggs and milk together in a large bowl, and season with salt and pepper (I use about 1/2 teaspoon salt). When the chopped tomatoes have cooked down, turn the heat up to medium-high and pour in the eggs. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, letting the eggs run underneath during the first few minutes of cooking. Distribute the fried sliced green tomatoes over the surface of the frittata. Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom with a spatula. Meanwhile, preheat the broiler.
  • Finish the frittata under the broiler for one to three minutes, watching very carefully to make sure the top doesn't burn. Remove from the heat, shake the pan to make sure the frittata isn't sticking (it will slide around a bit in the nonstick pan) and allow to cool for at least 5 minutes, up to 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut in wedges and serve, or serve at room temperature.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 3 grams, Sodium 380 milligrams, Sugar 4 grams, TransFat 0 grams

MUSHROOM PEPPER OMELET



Mushroom Pepper Omelet image

Here's a hearty, home-style omelet for two that's ready in a jiffy and will keep you satisfied all morning long. -Diana Howard, Ava, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

1/4 cup chopped green onions
1/4 cup sliced fresh mushrooms
1/4 cup chopped green pepper
2 tablespoons butter, divided
5 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese

Steps:

  • In a large nonstick skillet, saute the onions, mushrooms and green pepper in 1 tablespoon butter until tender. Remove and keep warm., In the same skillet, melt remaining butter over medium-high heat. , Whisk the eggs, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture on one side and sprinkle with cheeses; fold other side over filling. Cut in half.

Nutrition Facts : Calories 392 calories, Fat 32g fat (17g saturated fat), Cholesterol 586mg cholesterol, Sodium 1009mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein.

SKINNY PEPPER, TOMATO & HAM OMELETTE



Skinny pepper, tomato & ham omelette image

If you're in need of a protein boost try making this healthy omelette for breakfast, using fewer yolks lowers the cholesterol

Provided by Good Food team

Categories     Breakfast

Time 25m

Number Of Ingredients 8

2 whole eggs and 3 egg whites
1 tsp olive oil
1 red pepper , deseeded and finely chopped
2 spring onions , white and green parts kept separate and finely chopped
few slices wafer-thin extra-lean ham , shredded
25g reduced-fat mature cheddar
wholemeal toast , to serve (optional)
1-2 chopped fresh tomatoes , to serve (optional)

Steps:

  • Mix the eggs and egg whites with some seasoning and set aside. Heat the oil in a medium non-stick frying pan and cook the pepper for 3-4 mins. Throw in the white parts of the spring onions and cook for 1 min more. Pour in the eggs and cook over a medium heat until almost completely set.
  • Sprinkle on the ham and cheese and continue cooking until just set in the centre, or flash it under a hot grill if you like it more well done. Serve straight from the pan with the green part of the spring onion sprinkled on top, the chopped tomato and some wholemeal toast.

Nutrition Facts : Calories 206 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 1.21 milligram of sodium

Tips:

  • Use fresh, ripe tomatoes and green peppers. This will ensure the best flavor and texture in your omelet.
  • Chop the tomatoes and green peppers into small pieces. This will help them cook evenly and distribute their flavor throughout the omelet.
  • Don't overcook the eggs. Overcooked eggs will be tough and rubbery. Cook them until they are just set, with a slightly runny center.
  • Season the omelet to taste. Salt, pepper, and garlic powder are all good options.
  • Serve the omelet immediately. This is when it will be at its best.

Conclusion:

This tomato and green pepper omelet is a delicious and easy-to-make breakfast or brunch dish. It's packed with flavor and nutrients, and it's sure to please everyone at your table. So next time you're looking for a quick and easy meal, give this omelet a try. You won't be disappointed!

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