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.)





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.

Overall Average Rating = 5 (out of 5)

Based on 3 votes.

From lexie

Rating (out of 5):

Delicious :)

Comment submitted: 8/12/2014 (#18954)



From Gwarg

Rating (out of 5):

Thanks man that omelet was awesome! I had to do without them mushrooms, but it was still an amazing brunch.

Comment submitted: 11/5/2011 (#13115)



From kkeppler (Team Breakfast Member)

Rating (out of 5):

Real good... but turn the heat off as soon as you flip the omelet... Velveeta seems to melt faster than other cheese... first try was cheesey mess.

Comment submitted: 10/24/2008 (#6669)

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