I liked this omelet. If anything, it had too much cheese. Velveeta melts rapidly and has a concentrated cheese flavor, so you really only need a couple tablespoons per omelet. I bought a 2-pound package of Velvetta on sale recently, so I've been looking for fun ways to use it at breakfast. The side dish you see in the pictures is a Breakfast Skillet Rice that also uses Velveeta. (This omelet recipe was submitted in 2007. It was tested and photographed February 2014.)
- 1/4 cup red bell pepper - diced
3 Tablespoons onion - chopped
1/4 cup mushrooms sliced
2 Tablespoons butter
4 large eggs - beaten with 2 Tablespoons milk
1/4 pound Velveeta processed cheese spread
How To Make A Velveeta Omelet
In a medium skillet over medium-high heat, saute mushrooms, peppers and onions in the butter until tender an onions are translucent.
Add the beaten eggs and cook until eggs are nearly set. Lift the edges of the omelet to let uncooked portions flow to the pan's surface.
Add half of the Velveeta to one side of the omelet. Flip the un-cheesed side over to fold. Top with remaining cheese and cook about two more minutes until cheese starts to melt.
I think this is the reason God created Velveeta processed cheese.
Mr Breakfast would like to thank Bennett for this recipe.
Recipe number 1949. Submitted 1/5/2007.