Brunch Omelet Torte Recipes

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BRUNCH OMELET TORTE



Brunch Omelet Torte image

This do ahead recipe requires some time to prepare, but it is sensational for a special breakfast or brunch. Prep time is and based on overnight chilling.

Provided by keen5

Categories     Breakfast

Time P1DT30m

Yield 8 serving(s)

Number Of Ingredients 16

17 1/4 ounces frozen prerolled sheets puff pastry, thawed (2 sheet)
1/4 cup butter or 1/4 cup margarine
3 cups red potatoes, sliced 1/8 inch (6 medium)
1 cup onion, sliced 1/8 inch, separated into rings (1 medium)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or 2 tablespoons margarine
6 eggs
1/4 cup chopped fresh parsley
1 pinch salt
1 pinch pepper
2 tablespoons water
1/2 lb thinly sliced cooked ham
2 cups shredded cheddar cheese
1 egg, slightly beaten
1 tablespoon water

Steps:

  • On lightly floured surface roll each sheet of puff pastry into a 12" square.
  • Lay 1 sheet puff pastry into a 10" pie pan; set aside.
  • In 10" skillet melt 1/4 cup of butter until sizzling.
  • Add potatoes, onion, 1/4 tsp salt and 1/4 tsp pepper.
  • Cover; cook over medium high heat, turning occasionally, until potatoes are lightly browned and crisply tender (12 to 15 minutes), then set them aside.
  • In cleaned skillet, melt 1 Tbsp butter until sizzling.
  • Meanwhile in a small bowl, stir together all omelet ingredients except the remaining 1 Tbsp of butter.
  • Pour half the omelet mixture (3/4 cup) into skillet with the sizzling 1 Tbsp of butter.
  • Cook over medium heat.
  • As omelet mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath.
  • Continue cooking until set (2 to 3 min).
  • Slide omelet onto cookie sheet.
  • Repeat with remaining 1 Tbsp of butter and omelet mixture.
  • Layer ingredients into pie pan with puff pastry in the following order: 1 omelet, 1/4 pound ham, half of fried potatoes, 1 cup Cheddar cheese, remaining potatoes, ham, cheese and omelet.
  • Top with remaining sheet of puff pastry.
  • Press together edges of both sheets of puff pastry to form a rim; trim off excess puff pastry.
  • Cover; refrigerate overnight or heat oven to 375 degrees.
  • In small bowl stir together 1 egg and 1 Tbsp water; brush over puff pastry.
  • Bake for 30 to 35 minutes, or until golden brown.
  • Let stand 5 minutes; cut into wedges.
  • If torte is refrigerated overnight, let stand at room temperature 30 minutes before baking, then bake as directed above.

Nutrition Facts : Calories 718.4, Fat 50.7, SaturatedFat 20.5, Cholesterol 264.2, Sodium 564.4, Carbohydrate 39.4, Fiber 2.2, Sugar 2.4, Protein 26

CHEF FLOWER'S SIMPLE SUNDAY BRUNCH OMELETTE



Chef Flower's Simple Sunday Brunch Omelette image

This is one of my creations. I cook this when we have guests staying over on the weekend. A bit like Sunday Brunch were everyone wakes up as they please. I don't eat eggs or bacon but friends who I've cook this for once ask for it each time they stay over. The secret in a good omelette is the pan, one with non-sick. I use a 25 cm pancake pan, it's made by Tefal and the brand is called Integral. If you run out looking for this pan then look at special catering companies. It's really hard to find.

Provided by Chef floWer

Categories     Breakfast

Time 15m

Yield 4 large Omelettes

Number Of Ingredients 7

12 eggs
1/4 teaspoon dried parsley
1/4 teaspoon dried mint
1/2 Spanish onions or 1/2 red onion, chopped
250 g bacon, rashes chopped and cooked
250 g cheddar cheese, shredded (Also known as tasty cheese in Australia)
olive oil, spray

Steps:

  • Place the eggs in a pouring bowl beat using a whisk or electric blender, then add parsley & mint.
  • Spray olive oil on the non stick pan.
  • Place pan on the stove top, heat on a medium to low heat.
  • Pour 1/4 mixture of eggs on pan. (the eggs should cover the entire pan).
  • Add 1/4 of onion, bacon and cheese on half a side of the eggs.
  • Cook until the egg is slightly brown.
  • Flip half of the cooked eggs and press down lightly (be careful as some of the mixture oozes out).
  • Cook for about 2 minutes.
  • Serve.

Nutrition Facts : Calories 764.5, Fat 63.8, SaturatedFat 27.2, Cholesterol 742.6, Sodium 1119.3, Carbohydrate 3.8, Fiber 0.2, Sugar 2.1, Protein 41.8

PERFECT BRUNCH OMELETS



Perfect Brunch Omelets image

"These omelets are extra good if you make the salsa a day ahead to let the flavors blend." -Francis Garland ANNISTON, AL.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 3 servings.

Number Of Ingredients 14

2 medium tomatoes, chopped
1-1/2 teaspoons chopped red onion
1-1/2 teaspoons each chopped green, sweet red and yellow pepper
1 teaspoon chopped seeded jalapeno pepper
1-1/2 teaspoons lime juice
1 teaspoon minced fresh cilantro
1 small garlic clove, minced
1/8 teaspoon dried oregano
1 tablespoon butter, divided
6 large eggs
1/4 cup 2% milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Steps:

  • In a small bowl, combine the tomatoes, onion, peppers, lime juice, cilantro, garlic and oregano; set aside., In a small nonstick skillet, melt 1 teaspoon butter over medium-high heat. Whisk the eggs, milk, salt and pepper. Add 2/3 cup egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon 1/3 cup tomato mixture on one side and sprinkle with 1/3 cup cheese; fold other side over filling. Slide omelet onto a plate. Repeat.

Nutrition Facts : Calories 336 calories, Fat 25g fat (14g saturated fat), Cholesterol 475mg cholesterol, Sodium 604mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 22g protein.

BAKED BRUNCH OMELET



Baked Brunch Omelet image

This is so easy to prepare and everyone raves about it. The best part is that you can put it together the night before and just pop it in the oven the next morning. Delicious!

Provided by WALLEN

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 1h15m

Yield 12

Number Of Ingredients 8

½ (1 pound) loaf white bread, cut into cubes
1 ½ pounds Cheddar cheese, shredded
1 cup cubed cooked ham
8 eggs
2 cups milk
1 pinch salt
1 dash hot pepper sauce, or to taste
¼ cup chopped green onion

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
  • Place half of the bread cubes on bottom of baking pan. Sprinkle with half of the ham and then half of the cheese; repeat.
  • In a large bowl, beat together eggs, milk, salt, hot sauce and green onions. Pour egg mixture into pan.
  • Place pan on top of a baking sheet with a rim and place in oven. Pour water into baking sheet and bake for 60 minutes, or until eggs have set.

Nutrition Facts : Calories 375.4 calories, Carbohydrate 12.6 g, Cholesterol 193.1 mg, Fat 25.6 g, Fiber 0.5 g, Protein 23.2 g, SaturatedFat 14.4 g, Sodium 691.6 mg, Sugar 3.3 g

ITALIAN BRUNCH TORTE



Italian Brunch Torte image

We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. -Danny Diamond, Farmington Hills, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h50m

Yield 12 servings.

Number Of Ingredients 12

2 tubes (8 ounces each) refrigerated crescent rolls, divided
1 teaspoon olive oil
1 package (6 ounces) fresh baby spinach
1 cup sliced fresh mushrooms
7 large eggs, divided use
1 cup grated Parmesan cheese
2 teaspoons Italian seasoning
1/8 teaspoon pepper
1/2 pound thinly sliced deli ham
1/2 pound thinly sliced hard salami
1/2 pound sliced provolone cheese
2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry

Steps:

  • Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes., Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper., Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture., On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough., Bake, uncovered, until a thermometer reads 160°, 1 to 1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.

Nutrition Facts : Calories 403 calories, Fat 24g fat (10g saturated fat), Cholesterol 167mg cholesterol, Sodium 1360mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 0 fiber), Protein 23g protein.

BRUNCH OVEN OMELET



Brunch Oven Omelet image

Enjoy this easy omelet recipe for a filling brunch - oven baked and ready in just about an hour!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 55m

Yield 12

Number Of Ingredients 7

1/4 cup butter or margarine
18 eggs
1 cup sour cream
1 cup milk
2 teaspoons salt
4 medium green onions, chopped (1/4 cup)
Chopped fresh parsley

Steps:

  • Heat oven to 325°F. In 13x9-inch (3-quart) glass baking dish, melt butter in oven; tilt dish to coat bottom.
  • In large bowl, beat eggs, sour cream, milk and salt with fork or wire whisk until blended. Stir in onions. Pour into baking dish.
  • Bake uncovered about 35 minutes or until eggs are set but moist. Sprinkle with parsley.

Nutrition Facts : Calories 200, Carbohydrate 3 g, Cholesterol 340 mg, Fat 2, Fiber 0 g, Protein 11 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 3 g, TransFat 0 g

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Top Asked Questions

How do you cook an omelette without it sticking?
Pour 1/2 cup beaten eggs into skillet for each omelet. Cook 30 seconds; sprinkle with salt and pepper, if desired. Lift edge of eggs with spatula to allow uncooked portion to flow underneath 2-3 minutes or until mixture is set. Place 2 cheese halves over half of omelet; gently fold 1 side of omelet over filling.
How do you make a Turkey omelette?
Brush the pastry sheet with the egg mixture. Layer half the mozzarella cheese, half the turkey and half the peppers in the pan. Spread with half the spinach mixture and top with the omelet, trimming to fit, if needed.
What do you put in a full English breakfast omelette?
Full English Breakfast Omelette - The easiest ever "fry up" breakfast, all cooked in one pan. Packed with sausages, bacon, mushrooms, tomatoes and eggs. Perfect for breakfast, lunch or brunch. Heat your pan until it reaches the correct temperature. Add the sausages and bacon, both cut up into small chunks.
What is an omelet?
In Spanish, omelets are called "tortilla española" and often come filled with region foods. Some even consider it the national dish of Spain. The presentation looks a little different from what Americans consider an omelet, so try this one for a unique breakfast, dinner, or even a light snack or appetizer.

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