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! 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…
Ingredients
- 2 scallions chopped small (about ¼ cup)
- 3-4 strips of red bell pepper chopped small (about ¼ cup)
- 4-5 slices of zucchini chopped small (about ¼ cup)
- 2 eggs
- 1 wedge of The Laughing Cow Smooth Sensations Garden Vegetable Cream Cheese Spread
- Pinch of kosher salt and fresh ground pepper
Instructions
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)
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.
Whisk with a fork, breaking up the cheese. It probably won't incorporate completely but that's OK. You want the little chunks.
By this time your veggies should be browned and getting slightly tender.
Remove them from the skillet and set aside. Spray again and add the egg mixture.
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.
Run your spatula around the edge of the egg and then fold one side â…“ 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!
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.
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.
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.
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!
📖 Recipe
Garden Vegetable Omelet
Ingredients
- 2 scallions chopped small about ¼ cup
- 3-4 strips of red bell pepper chopped small about ¼ cup
- 4-5 slices of zucchini chopped small about ¼ cup
- 2 eggs
- 1 wedge of The Laughing Cow Smooth Sensations Garden Vegetable Cream Cheese Spread
- Pinch of kosher salt and fresh ground pepper
Instructions
- 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)2 scallions chopped small, 3-4 strips of red bell pepper chopped small, Pinch of kosher salt and fresh ground pepper, 4-5 slices of zucchini chopped small
- 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.1 wedge of The Laughing Cow Smooth Sensations Garden Vegetable Cream Cheese Spread, 2 eggs
- Whisk with a fork, breaking up the cheese. It probably won't incorporate completely but that's OK. You want the little chunks.
- Remove them from the skillet and set aside. Spray again and add the egg mixture. 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.
- Run your spatula around the edge of the egg and then fold one side â…“ over so the end is now in the middle. Now fold over the other side to slightly over lap it.
Notes
- 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.
Petrina
Love your recepie, and I appreciate that you have the ww points posted as well
Lisette Callis
i was gonna say happy birthday for the boy, who would now be 10!
but i like laughing cow too, i watched a thermo recipe that used it in a zucchini soup (in italian, but i figured it out!), which i switched to broccoli. i really like the precook vege then microwave idea, thanks adrianna! it would mean when I'm lazy/ have a surplus i can do more at once and avoid a clean up. i find omelettes with (frozen cubed) spinach, onion and cheese so low g.i. (i don get hungry for 4-6 hrs if i have an apple and a few nuts). thanks roni, you omelette looks lovely.
🙂
Daniela @ food recipes HQ
Love it! The cheese of my childhood 🙂
roni
You can, especially with the chunks. It makes the egg a little more indulgent, if that makes sense.
vicky
can you really taste the cheese when it is melted into the gg?
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. 🙂
roni
I pre-cooked my omelet veggies this weekend because of your comment! Worked great! Thank YOU! 🙂
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.
Plant Stands
Oh my, does that look and sound good...yum.
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!
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.
Danguole
POWER RANGERS! Holy nostalgia.
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 🙂