Hidden Valley Garden Omelet Recipe

Rediscover a retro favorite! This Hidden Valley Garden Omelet recipe, unearthed from vintage recipe cards, creates a light and fluffy omelet bursting with garden-fresh flavor. Perfect for a weekend brunch or a special occasion, this easy-to-make recipe is a guaranteed crowd-pleaser. Get ready for a taste of nostalgia with this surprisingly delicious and impressive omelet.

Prep Time 10 mins
Cook Time 35 mins
Calories 293.4 kcal
Protein 18g
Rating 5.0 (2 Reviews)
Hidden Valley Garden Omelet 29

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Hidden Valley Garden Omelet

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How to Make Hidden Valley Garden Omelet

  1. 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.
  2. In a large bowl, whisk together 6 large eggs, 1/4 cup milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
  3. Pour the egg mixture over the sautéed vegetables in the skillet.
  4. Sprinkle 1/4 cup shredded cheddar cheese (or your favorite cheese) evenly over the eggs.
  5. 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.
  6. 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

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