Good afternoon, I are going to share those Again looking for a garden veggie and herb omelet recipe that is delicious How to making it is very not difficult. Just need patience and persistence. So that garden veggie and herb omelet has aroma and taste that can to arouse appetite.

In order for the taste of garden veggie and herb omelet, you need to pay attention first from the type of ingredients, next selection of ingredients that are fresh to how to process and serve it. No need Confused if want to prepare garden veggie and herb omelet good as long as you know the trick and how to make this dish you can be serving very special.

Ingredients and seasonings required for make

1. Take 4 egg whites
2. Take 1 tbsp Light cream cheese
3. Take 2 tbsp black pepper
4. Take 1/2 cup Baby spinach leaves
5. Prepare 4 Grape tomatoes, diced
6. Prepare 1/2 cup Yellow peppers, diced
7. Prepare 5 Fresh oregano
8. Prepare 2 Fresh thyme sprigs
9. Prepare 6 Fresh rosemary
10. Use pinch parmesan cheese

Whisk eggs with cream and cheese and add vegetables. Add the kale and sprinkle the cilantro and dill on top. Cover the herbs all with the seaweed snacks and top with the spinach. Garnish each portion with a few slices of avocado and a drizzle of truffle oil, if using.

Steps to make Garden veggie and herb omelet:

1. Place cooking pan on low heat and line with nonstick cooking spray.
2. Break egg whites directly into pan. Do not whisk beforehand.
3. Add black pepper and cream cheese and stir until cream cheese is just mixed in. Keep heat low.
4. Once cream cheese is melted in, add spinach, yellow pepper, and tomatoes.
5. Let cook on low heat until edges lift but surface is till runny then add rosemary, thyme, and oregano.
6. Fold omelet and top with parmesan cheese. Turn heat off and cover for 1 minute. This allows the cheese to melt and the omelet to finish cooking without over cooking.
7. Plate and top with oregano sprig for garnish. Serve with fresh fruit or bread for a complete and healthy breakfast!!
8. Done and ready to serve!

In a large nonstick skillet, heat oil over medium-high heat. Add vegetables and seasonings; cook and stir until tender. In a large bowl, whisk eggs, cream and seasonings until blended. In a medium bowl, whisk together eggs, egg product, the water, oregano, salt, black pepper and crushed red pepper. Stir eggs with a spatula until mixture resembles cooked egg pieces surrounded by liquid.

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