Baked Omelet With Onion Spinach And Swiss Cheese Recipes

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BAKED OMELET



Baked Omelet image

This is a great Christmas breakfast, brunch dish or company breakfast!

Provided by M. Clayton

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 55m

Yield 4

Number Of Ingredients 7

8 eggs
1 cup milk
½ teaspoon seasoning salt
3 ounces cooked ham, diced
½ cup shredded Cheddar cheese
½ cup shredded mozzarella cheese
1 tablespoon dried minced onion

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch casserole dish and set aside.
  • Beat together the eggs and milk. Add seasoning salt, ham, Cheddar cheese, Mozzarella cheese and minced onion. Pour into prepared casserole dish.
  • Bake uncovered at 350 degrees F (175 degrees C) for 40 to 45 minutes.

Nutrition Facts : Calories 314.3 calories, Carbohydrate 5.9 g, Cholesterol 415.3 mg, Fat 21.2 g, Fiber 0.1 g, Protein 24.8 g, SaturatedFat 9.4 g, Sodium 738.2 mg, Sugar 4.2 g

OVEN BAKED OMELET



Oven Baked Omelet image

Yummy, fluffy eggs made in the oven.

Provided by sarigal

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 40m

Yield 6

Number Of Ingredients 7

1 teaspoon butter
9 large eggs
½ cup sour cream
½ cup milk
1 teaspoon salt
2 green onions, chopped
¼ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
  • Beat eggs, sour cream, milk, and salt in a bowl until blended. Stir in green onions. Pour mixture in the prepared baking dish.
  • Bake in the preheated oven until set, 25 to 30 minutes. Sprinkle Cheddar cheese over eggs and continue baking until cheese is melted, 2 to 3 minutes more.

Nutrition Facts : Calories 185 calories, Carbohydrate 2.8 g, Cholesterol 295.8 mg, Fat 14.1 g, Fiber 0.1 g, Protein 12 g, SaturatedFat 6.5 g, Sodium 545.9 mg, Sugar 1.7 g

FRENCH OMELET WITH SPINACH & SWISS CHEESE



French Omelet With Spinach & Swiss Cheese image

This French omelet offers a smoother, tender texture. Simultaneously shaking the pan and stirring the eggs vigorously, you will notice that the curds are smaller than other omelets. From Cuisine.

Provided by Bev I Am

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 8

2 eggs
1 tablespoon milk or 1 tablespoon water
salt and pepper
1/2 tablespoon butter
1/3 cup swiss cheese, grated
1/3 cup sauteed spinach, drained
1 tablespoon sour cream
1 strip lemon peel

Steps:

  • Whip eggs, liquid and seasonings.
  • Melt butter in a 10" non-stick skillet coated with cooking spray over high heat.
  • Heat until bubbly.
  • Pour egg mixture into skillet.
  • Immediately begin shaking the pan while making small, quick stirring motions with the bottom of a fork.
  • Remove from heat when eggs no longer run but are still quite moist.
  • Add cheese and spinach to top half of omelet.
  • Fold in half and invert onto a plate.
  • Tuck the thin edges under the omelet if desired.
  • Let rest 1 minute.
  • Garnish with a dollop of sour cream and a strip of lemon peel.
  • Makes one omelet.

CHEESE OMELET WITH ROASTED TOMATOES AND ONIONS



Cheese Omelet With Roasted Tomatoes and Onions image

Provided by Food Network

Time 30m

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
4 plum tomatoes, trimmed and halved crosswise
1 small white onion, sliced into 4 rounds
Kosher salt and freshly ground pepper
1 cup panko (Japanese breadcrumbs) or plain breadcrumbs
10 large eggs
2 tablespoons milk
4 tablespoons mixed chopped herbs (such as parsley and dill) and/or scallions
4 teaspoons unsalted butter
4 ounces shredded gruyere or Swiss cheese (about 1 cup)

Steps:

  • Preheat the oven to 450 degrees F. Brush a baking dish with 1 tablespoon olive oil. Season the tomatoes and onion rounds with salt and pepper and add to the dish, cut-side up. Mix the remaining 2 tablespoons olive oil with the panko and sprinkle over the tomatoes and onion. Bake until tender and golden brown, 15 to 20 minutes.
  • Whisk the eggs, milk and herbs in a bowl; season with salt and pepper. Heat a small nonstick skillet over medium-high heat. Add 1 teaspoon butter, swirling to coat. When the foam subsides, add one-quarter of the egg mixture. Cook 10 seconds, then move a rubber spatula around the edge of the pan until the mixture is just set, about 1 minute. Scatter one-quarter of the cheese down the center, then fold the omelet in half. Cook about 30 more seconds, or to desired doneness. Transfer to a plate. Repeat to make 3 more omelets. Serve with the roasted tomatoes and onions.
  • Per serving: Calories 507; Fat 35 g (Saturated 13 g); Cholesterol 579 mg; Sodium 310 mg; Carbohydrate 19 g; Fiber 2 g; Protein 27g

BAKED OMELET WITH ONION, SPINACH, AND SWISS CHEESE



Baked Omelet with Onion, Spinach, and Swiss Cheese image

Categories     Cheese     Onion     Bake     Spinach     Swiss Cheese

Yield serves 4

Number Of Ingredients 8

Butter or cooking spray
8 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 small onion
1 cup frozen chopped spinach, thawed and drained (see page 37) or a handful or two of chopped fresh spinach
2 cups grated Swiss cheese

Steps:

  • Preheat the oven to 350°F. Lightly coat an 8-inch square baking pan with butter or cooking spray.
  • Beat the eggs, milk, salt, and pepper in a large bowl until well combined. Peel the onion and cut into 1/4-inch pieces. Spread the onion, spinach, and Swiss cheese evenly in the pan, then pour in the egg mixture. Bake for 45 to 50 minutes, or until a knife inserted into the center comes out clean. Remove from the oven and serve immediately.
  • food for thought
  • Spinach is an excellent source of iron, calcium, chlorophyll, beta-carotene, vitamin C, riboflavin, sodium, and potassium. But keep in mind that fresh spinach loses much of its nutritional value if it's stored more than a few days. Refrigeration slows the effect somewhat, but it is best to use fresh spinach within a couple of days of buying it. Freezing spinach prevents the loss of most of its nutritional value, so frozen spinach is a great choice, too.

CHEESY SPINACH OMELET SANDWICH



Cheesy Spinach Omelet Sandwich image

One large skillet is all you need to make this easy and cheesy omelet sandwich for four. Cut into quarters, then stuff into a warm baguette with sliced ham for a weeknight bistro dinner in less than 25 minutes.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

6 large eggs
Kosher salt and freshly ground pepper
3 scallions, thinly sliced
1 tablespoon unsalted butter
4 cups baby spinach (about 2 1/2 ounces)
1 baguette, cut crosswise into 4 pieces, each piece split open
6 to 8 slices provolone, cheddar or American cheese (about 4 ounces)
2 tablespoons mayonnaise-mustard blend
8 thin slices ham (about 4 ounces)
Radishes and olives, for serving

Steps:

  • Preheat the oven to 350˚ F. Whisk the eggs in a large bowl with 1/2 teaspoon salt and a few grinds of pepper; whisk in the scallions. Set aside. Melt the butter in a large ovenproof nonstick skillet over medium heat. Add the spinach, season with salt and pepper and cook, tossing to wilt, about 1 minute. Add the eggs to the skillet and move the spinach evenly around with a wooden spoon. Cook until the edges are slightly set, about 1 minute.
  • Transfer the skillet to the oven, along with the baguette pieces. Bake until the bread is toasted and the omelet is just cooked through but not browned, 4 to 6 minutes. Arrange the cheese slices over the omelet during the last minute of cooking to melt.
  • Slide the omelet out of the skillet onto a cutting board. Spread the mayonnaise-mustard blend on one side of each baguette piece. Cut the omelet into 8 wedges. Fill each baguette piece with 2 omelet wedges and 2 slices of ham. Serve with radishes and olives.

Nutrition Facts : Calories 450, Fat 21 grams, SaturatedFat 10 grams, Cholesterol 322 milligrams, Sodium 1410 milligrams, Carbohydrate 35 grams, Fiber 2 grams, Protein 28 grams, Sugar 3 grams

BAKED SWISS CHEESE OMELET



Baked Swiss Cheese Omelet image

This is an excellent recipe for any weekend brunch with company or family! I serve for our Christmas Breakfast with homemade muffins, sausage and fresh fruit. From Saltwood House Bed and Breakfast.

Provided by Bev I Am

Categories     Breakfast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 5

1/2 cup swiss cheese, grated (10 oz)
1/8 cup butter
1 dash pepper
1 cup heavy cream
12 eggs, lightly beaten

Steps:

  • Preheat oven to 350 degrees F.
  • Grease a 13x9x2 inch glass baking dish.
  • Spread the cheese over the bottom of the baking dish.
  • Dot with butter.
  • Pour half the heavy cream over the cheese.
  • Add the eggs and then the remaining cream.
  • Sprinkle with pepper.
  • Bake for 40 to 45 minutes or until set.
  • Serves 8.

BAKED OMELET



Baked Omelet image

There's lots of stuff to like in these tasty baked egg squares from Bill Tucker of Chattanooga, Tennessee. The family-size dish is loaded with green chilies, ham, mushrooms, green pepper and onion.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 8 servings.

Number Of Ingredients 11

2 cups shredded Monterey Jack cheese
1 medium green pepper, chopped
1 can (4 ounces) chopped green chilies
1 can (4 ounces) mushroom stems and pieces, drained or 1 cup sliced fresh mushrooms
1 medium onion, chopped
1/2 cup cubed fully cooked ham
12 large eggs or 3 cups egg substitute
1/2 cup whole milk
1 teaspoon hot pepper sauce
1/4 teaspoon salt
Dash pepper

Steps:

  • In a greased 13x9-in. baking dish, layer half of the cheese, green pepper, chilies, mushrooms, onion and ham. Repeat layers. In a bowl, beat the eggs, milk, hot pepper sauce, salt and pepper; pour over vegetable mixture. Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts :

BAKED SPINACH OMELETTE



baked spinach omelette image

quick and easy ,tasty lunch or supper recipe

Provided by hairdresser38

Time 40m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • wilt spinach in a pain ,then squeeze off as much water as possible
  • mix eggs ,cottage cheese , spinach and mustard or horseradish in a bowl
  • drizzle a medium size frying pan with oil ,and heat on a medium flame .pour in ingedients from bowl ,and gently fry ,till base is cooked.
  • slice the tomatoes ,and lay on top of egg mixture ,and sprinled over the cheese
  • bake in a 200 degee oven till slightly firm . take out of oven . best eaten at room temperature with a green salad

SWISS OVEN OMELET



Swiss Oven Omelet image

Mellow onions and Swiss cheese make a mouthwatering combination in this favorite egg dish-Dorothy Smith, El Dorado, Arkansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

2 cups chopped red onion
2 teaspoons sugar
1 tablespoon olive oil
1/4 cup chopped green onions
2 teaspoons Dijon mustard
1/2 teaspoon dried thyme
6 large eggs
1/4 cup water
1/4 teaspoon pepper
1 cup shredded Swiss cheese, divided

Steps:

  • In a 10-in. ovenproof skillet, cook and stir red onion and sugar in oil over medium heat for 10-12 minutes or until golden brown. Remove 1/4 cup; set aside. , To the skillet, stir in the green onions, mustard and thyme. Remove from the heat. In a bowl, beat the eggs, water, salt and pepper. Pour into skillet, sprinkle with 1/4 cup cheese. , Bake, uncovered, at 375° for 10-15 minutes or until a knife inserted in the center comes out clean. Top with reserved onion mixture and remaining cheese. Cut into wedges.

Nutrition Facts : Calories 192 calories, Fat 12g fat (5g saturated fat), Cholesterol 229mg cholesterol, Sodium 154mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 12g protein.

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