This Gorgonzola cheese and vegetable omelet is an ideal breakfast. It features kale, sweet and spicy peppers and savory cheese. To round out this simple breakfast serve with home fries and a slice of whole wheat toast. Smart Recipes, American Recipes, Eggs,Vegetables Recipes, Recipes Eggs,Vegetables American Gorgonzola and Veggie Omelet Gorgonzola and Veggie Omelet Recipe | CHEFBear.net PT30M Serves 2 2 Cups Dinosaur Kale 2 Large Bell Peppers 1 Medium Jalapeño 1/2 Medium Yellow Onion 1 1/2 Tablespoons Butter 3 Large Eggs 1/2 Cup Gorgonzola Cheese 1/2 Teaspoon Salt & Freshly Ground Black Pepper Heat a large skillet over medium-heat, and melt 1 1/2 tablespoons of butter, and saute the diced vegetables for 5 minutes. Set aside. Melt remaining butter in the same skillet and tilt the pan to evenly distribute the butter. Pour in the whisked eggs, and season with the salt & black pepper. Lower the heat to low, and cook the eggs covered for 5 minutes. Sprinkle cheese and sauted vegetables over the surface of the omelet. Use a spatula to fold the eggs over the filling and cook for another 2-3 minutes or until the cheese is melted.

Gorgonzola and Veggie Omelet

Gorgonzola and Veggie Omelet Recipe


This Gorgonzola cheese and vegetable omelet is an ideal breakfast. It features kale, sweet and spicy peppers and savory cheese. To round out this simple breakfast serve with home fries and a slice of whole wheat toast.

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Recipe Information

Flavor Profile

American

Protein

Eggs,Vegetables

Category

Breakfast & Brunch

Serves

2

Total Time

30 Minutes

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Ingredients

      • 2 Cups Dinosaur Kale (Trimmed & Diced)
      • 2 Large Bell Peppers (Seeded & Diced)
      • 1 Medium Jalapeño (Seeded & Minced)
      • 1/2 Medium Yellow Onion (Diced)
      • 1 1/2 Tablespoons Butter
      • 3 Large Eggs (Beaten)
      • 1/2 Cup Gorgonzola Cheese (Diced)
      • 1/2 Teaspoon Salt & Freshly Ground Black Pepper (Or More, To Taste)

Directions

  1. Heat a large skillet over medium-heat, and melt 1 1/2 tablespoons of butter, and saute the diced vegetables for 5 minutes. Set aside.
  2. Melt remaining butter in the same skillet and tilt the pan to evenly distribute the butter. Pour in the whisked eggs, and season with the salt & black pepper. Lower the heat to low, and cook the eggs covered for 5 minutes.
  3. Sprinkle cheese and sauted vegetables over the surface of the omelet. Use a spatula to fold the eggs over the filling and cook for another 2-3 minutes or until the cheese is melted.



Nutrition & Cost Facts

Calories

352 kcal

Carbs

17 g

Fat

23 g

Protein

18 g

Cost Per Serving

$1.87

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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