Ingredients for Hidden Valley Garden Omelet
- 1 tablespoon margarine
- Red Pepper
- 1/4 cup chopped onion
- 6 large eggs
- Hidden Valley Original Ranch Dressing
- Flour
- Baking Soda
- 1/4 cup shredded cheddar cheese (or your favorite cheese)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Hidden Valley Garden Omelet? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Hidden Valley Garden Omelet
- Melt 1 tablespoon of margarine in a 12-inch nonstick skillet over medium heat. Add 1/2 cup chopped green bell pepper and 1/4 cup chopped onion. Sauté for 5-7 minutes, until softened.
- In a large bowl, whisk together 6 large eggs, 1/4 cup milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the egg mixture over the sautéed vegetables in the skillet.
- Sprinkle 1/4 cup shredded cheddar cheese (or your favorite cheese) evenly over the eggs.
- Reduce heat to low, cover the skillet, and cook for 15-20 minutes, or until the eggs are set and puffed up. Do not lift the lid during cooking.
- Carefully slide the omelet onto a serving platter. Cut into wedges and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
8g
Fat
30g
Carbs
1g