Bakedappleomelet Recipes

PUFFY APPLE OMELET

Steps:

• Preheat oven to 375°. Mix flour, baking powder and, if desired, salt. In a small bowl, whisk together egg yolks, milk and lemon juice; stir into flour mixture. , In another bowl, beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until stiff peaks form. Fold into flour mixture., Pour into a 9-in. deep-dish pie plate coated with cooking spray. Arrange apple slices over top. Mix sugar and cinnamon; sprinkle over apple., Bake, uncovered, until a knife inserted in the center comes out clean, 18-20 minutes. Serve immediately.

FRESH APPLE OMELET

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, whip egg whites with an electric mixer until foamy. Sprinkle in 3 tablespoons of sugar while continuing to whip until stiff peaks form. In a separate bowl, stir together the flour, baking powder, and salt. Mix in the milk, egg yolks, and lemon juice until well blended, then fold in the egg whites using a rubber spatula or wooden spoon.
• Melt the butter in a large cast-iron (or other oven proof) skillet over medium heat. Spread the batter evenly in the pan. Layer the thinly sliced apple over the batter, and sprinkle with cinnamon and remaining sugar.
• Place the skillet in the oven, and bake for 10 minutes, or until the apples are golden brown and glazed looking. Cut into wedges to serve.

BAKED APPLES

Steps:

• Preheat the oven to 375 degrees F.
• Wash and core apples, leaving enough of the core at the base of the apple to contain the filling.
• Combine the butter, brown sugar, cinnamon and chopped pecans in a small bowl. Roll log shapes of the mixture and press enough into each apple to fill the core.
• Fill a 2-quart baking dish with about 3/4 cup water, or enough to cover the bottom. Place the apples upright in the dish. Bake until the apples are soft and the filling is browned, 1 hour.

SIMPLE BAKED APPLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish, or coat with non-stick cooking spray.
• Place apples in a large bowl. In a small bowl, mix together sugar, flour, cinnamon, nutmeg and cloves. Stir spice mixture into apples until evenly distributed. Fold in raisins and walnuts. Spoon into prepared dish. Pour milk evenly over apple mixture.
• Bake in preheated oven for 45 to 60 minutes, or until soft and bubbly. Allow to cool slightly before serving.

EASY BAKED OMELET

Steps:

• Preheat oven to 350°F. Heat dressing in small ovenproof nonstick skillet on medium-high heat. Add onions and asparagus; cook 3 min., stirring occasionally.
• Meanwhile, beat eggs lightly in medium bowl. Stir in tomatoes, ham and 1/4 cup of the cheese. Pour into skillet; cook, without stirring, 3 to 4 min. or until edges begin to set. Sprinkle with remaining 1/4 cup cheese.
• Bake in skillet, uncovered, 20 min. until center is set. Let stand 5 min.; cut into wedges to serve. Sprinkle with chopped fresh parsley, if desired.

BAKED OMELET

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.

BAKED APPLE OATMEAL

Steps:

• Heat oven to 350°F. In 2-quart casserole, mix oats, raisins, 4 cups milk, the brown sugar, butter, cinnamon, salt and apples.
• Bake uncovered 40 to 45 minutes or until most liquid is absorbed. Top with walnuts. Serve with additional milk.

OVEN BAKED OMELET

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.

APPLE STYLE OMELETS

Steps:

• In a large skillet or frying pan, melt butter over medium heat. Add apples and saute until tender but not completely cooked.
• Heat a lightly oiled omelet pan or medium sized skillet. Whisk together eggs, cream, salt, pepper and sugar. Pour egg mixture into omelet pan. When bottom of omelet has begun to set, place half of the apple mixture on top of the eggs.
• When bottom of omelet is completely cooked, fold over omelet, cover and cook through. Serve warm with remaining apples on top or on the side.

BAKED OMELET

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.

FLUFFY BAKED OMELET

Steps:

• Preheat the oven to 350 degrees.
• Lightly grease a well seasoned iron skillet, and place it in the oven while the oven is preheating, and you are preparing the omelet.
• Separate the egg whites from the yolks.
• Beat the egg whites until stiff but not dry.
• Beat the egg yolks well, slowly add the flour and stir until smoothly blended.
• Add the milk and mix well.
• Lightly fold in the stiffly beaten egg whites.
• Remove the skillet from the oven and pour the omelet into it.
• Bake for 10 minutes or until the omelet is set in the center and lightly browned.
• When the omelet is done, remove from the oven and loosen the sides with a spatula.
• Place a platter close to the skillet, and with a spatula loosen the bottom of the omelet and slide it out onto the platter.
• Pour the melted butter over the omelet, and sprinkle with salt and pepper.
• **Note:If desired, you can place the asparagus spears in a wheel pattern on top of the omelet before placing it in the oven and/or sprinkle the grated cheese over the top.

BAKED APPLE SLICES

Steps:

• Preheat oven to 350°. Place apples in a greased 1-qt. baking dish. In a small bowl, combine sugar, cider, flour, cinnamon, nutmeg and ginger; pour over apples. Dot with butter. Sprinkle with nuts. , Bake, uncovered, until apples are tender, 45-60 minutes. Serve warm with ice cream.

BAKED APPLES

Steps:

• Heat oven to 375°F.
• Core apples to within 1/2 inch of bottom. Peel 1-inch strip of skin from around middle of each apple, or peel upper half of each apple to prevent splitting. Place apples in ungreased glass baking dish.
• Place 1 teaspoon to 1 tablespoon sugar, 1 teaspoon butter and 1/8 teaspoon cinnamon in center of each apple. Sprinkle with additional cinnamon. Pour water into baking dish until 1/4 inch deep.
• Bake 30 to 40 minutes or until apples are tender when pierced with a fork. (Time will vary depending on size and variety of apple.) Spoon syrup in dish over apples several times during baking if desired.

OVEN BAKED OMELET

Steps:

• Preheat the oven to 450°F.
• Mix eggs, milk, flour, salt and pepper until smooth.
• Pour half of the egg mixture into a greased 9x13-inch pan.
• Place cheese on top of egg (you can also add any other filling that you want). Pour the rest of the egg mixture over the filling.
• Bake for 15-20 minutes or until eggs begin to turn golden brown around the edges. Use a knife to loosen the omelet from the pan before slicing.
• If you want, sprinkle some additional cheese on top.
• Slice and serve.
• To save a step, combine most of the cheese with the egg mixture before pouring rather than putting them in the pan separately.

CARAMELIZED APPLE OMELET

Steps:

• Melt butter in a 12-inch nonstick skillet over moderate heat until foam subsides. Add sugar and cook, stirring, until dissolved, about 1 minute. Add apple and cook, turning slices over once, until golden and just tender, 5 to 8 minutes.
• Whisk together eggs with a pinch of salt. Pour eggs over apple and cook over moderately low heat, lifting up cooked egg around edge occasionally with a heatproof rubber spatula to let raw egg flow underneath, until omelet is set but top is still slightly moist, about 2 minutes. Dollop crème fraîche and dulce de leche across center of omelet. Fold bottom third of omelet over filling using a heatproof plastic spatula. Holding skillet over a plate, carefully tilt skillet until omelet slides out and almost half is touching plate, then turn skillet upside down, as if trying to cover plate, to make omelet fold over itself. Cut omelet in half and divide between 2 plates.
• *Available at Latino markets, specialty foods shops, and some supermarkets.