Garden Vegetable Omelet
Vegetable Omelet Featured Image

Have I told you how much I love working with The Laughing Cow? I’ve always been a fan of their products but now I’m challenged to use them in fun new ways. I’m pretty sure if I could start my career over, I’d take the path of recipe developer. I mean, I guess that’s kind of what I do here on GreenLiteBites but I’m no professional, just someone who has fun mixing things up in the kitchen.

Since coming back from Seattle I’ve been wanting to cook SOMETHING fun. I was inspired by the food and company of 100s of food bloggers but, alas, I returned to my messy house, piles of laundry, a schedule of little league games, visiting friends, and, of course, the fast food obsessed husband. Side Note: I’m slowly turning him… he now likes sushi!!

This morning I decided to have fun with my standard two egg omelet. What I came up with was a fun, yummy twist on my daily breakfast. I’ve never been one for cheese on my eggs. I know. I’m weird. But adding a wedge of The Laughing Cow Smooth Sensations Garden Vegetable Cream Cheese Spread gave the egg an extra indulgence, a creaminess, that was totally satisfying this morning!Garden Vegetable Omelet This may be me new go to especially now that I’m getting fresh scallions and zucchini from the farm!

Here’s what I did…

Heat a nonstick skillet over medium heat.

Chop the veggies. You could add anything you have on hand (spinach, green pepper, yellow squash, onion, etc)

Garden Vegetable Omelet cut step 1

Spray the skillet with a little non-stick spray and add the vegetables. Don’t touch them for a few seconds. Nothing beats that slightly scorched taste. Just toss them every now and then.

While the veggies are cooking add the 2 eggs, The Laughing Cow wedge, and a pinch of kosher salt and fresh ground pepper to a small bowl or coffee mug.

Garden Vegetable Omelet cut step 2

Whisk with a fork, breaking up the cheese. It probably won’t incorporate completely but that’s OK. You want the little chunks.

Garden Vegetable Omelet cut step 3

By this time your veggies should be browned and getting slightly tender.

Garden Vegetable Omelet cut step 4

Remove them from the skillet and set aside. Spray again and add the egg mixture.

Garden Vegetable Omelet cut step 5

Notice the cheese.

Swirl the pan around to evenly distribute the egg. Let it set for a few second and add the cooked vegetables back on top.

Garden Vegetable Omelet cut step 6

Run your spatula around the edge of the egg and then fold one side 1/3 over so the end is now in the middle. Now fold over the other side to slightly over lap it.

Viola! A tri fold Garden Vegetable Omelet!

Garden Vegetable Omelet cut step 7

I ate mine with, what else but, a squirt of ketchup and the company of this soon to be 7 year old (his birthday is tomorrow!) while watching Power Rangers.

Garden Vegetable Omelet cut step 8

Although I did have to take a break to whip up a quick omelet when this one decided to join us a few minutes later.

Garden Vegetable Omelet cut step 9

We now go through a lot of eggs and I only see it getting worse as they get older!

Side note: If you wat to lower the fat in this recipe replace 1 egg with 2 egg whites or use all egg white! Any combination will work.

Approx Nutritional Information per serving
Servings Amt per Serving
1 entire recipe
Calories Fat Fiber WWPs
210 14g 2g old: 5 new: 6
Sugar Sat Fat Carbs Protein
4g 6g 8g 16g

Disclosure: I’ve partnered with The Laughing Cow. Click here for more info and click here to see all my ideas using the Laughing Cow!

Posted in: 5 WWP, 6 WWPP, Breakfast Ideas, Food Photos, The Laughing Cow Ideas
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11 Comments and 0 Replies

  1. Lauren T

    Great idea to use laughing cow cheese in an omlete. I love laughing cow cheese wedges, so I think I’m going to have to try this awesome idea :)

  2. Stephanie

    What an awesome idea! Thanks to you, I now have at least 1 wheel of every laughing cow flavor they make (except CC style so far). I made a 1 egg, 2 white omelet last night that I shared with my 2yo and it was some bacon bits, yellow pepper and spinach. Even she loved it! I will definitly try with Laughing Cow next time.

  3. Sarah Hill

    You know it’s a good recipe if the kids like it! I’m trying out the recipes I’m learning at Kendall Culinary College on my nieces!

  4. Adrianna

    I don’t eat before I leave for work (not hungry yet), but I’ve twisted your idea just a little to fit me. I cook up my veges on Sunday. I freeze half and put the rest in little glass pyrex dishes with whatever cheese. I too love laughing cow – it’s SOOO creamy. In the morning before work, I beat up an egg, pour it over my veges, put on the lid and take it to work. When I get ready to eat, I microwave it for two minutes (I have a weak microwave, and I like my eggs really done). Stir it up and eat. It isn’t as pretty as yours but it sure is yummy! Thanks for the ideas – they’ve really changed what I eat.

  5. marie

    i have to tell you, i just recently discovered your site and i am in love! i have pinned so many recipes and have tried a few of them so far with great success. i used to hate making lunches for myself but you have so many yummy and easy recipes and i couldn’t agree more that when you put a little effort into making it, somehow it’s just more satisfying. :) anyway, just wanted to let you know i appreciate your recipes. i’m a huge laughing cow fan and never knew you could do so much with them! can’t wait to try out this omelette. :)

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