Cheddar Tomato Oven Omelet Recipes

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CHEESE OMELET WITH ROASTED TOMATOES AND ONIONS



Cheese Omelet With Roasted Tomatoes and Onions image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

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.

Nutrition Facts : Calories 507, Fat 35 grams, SaturatedFat 13 grams, Cholesterol 579 milligrams, Sodium 310 milligrams, Carbohydrate 19 grams, Fiber 2 grams, Protein 27 grams

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

EARLY-RISER OVEN OMELET



Early-Riser Oven Omelet image

Everyone will rush to the table when you serve this big fluffy omelet. Packed with tomato, broccoli, ham and cheese, it makes a hearty brunch dish that easily serves a bunch. -Wendy Fawcett, Gillam, Manitoba

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 10

10 large egg whites
5 large eggs
1 cup fat-free milk
1/4 teaspoon seasoned salt
1/4 teaspoon pepper
1-1/2 cups cubed fully cooked ham
1 cup chopped fresh broccoli
1 cup shredded reduced-fat cheddar cheese
1 medium tomato, seeded and chopped
3 tablespoons finely chopped onion

Steps:

  • In a bowl, beat the egg whites, eggs, milk, seasoned salt and pepper. Pour into a greased 10-in. cast-iron or other ovenproof skillet. Sprinkle with the ham, broccoli, cheese, tomato and onion. Bake, uncovered, at 350° until eggs are almost set, 30-35 minutes. Broil 4-6 in. from the heat until the eggs are set and top is lightly browned, 1-2 minutes.

Nutrition Facts : Calories 216 calories, Fat 10g fat (4g saturated fat), Cholesterol 183mg cholesterol, Sodium 805mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

BACON, HAM AND CHEDDAR OMELET BAKE



Bacon, Ham and Cheddar Omelet Bake image

This baked omelet is full of classic flavors and is great to serve to company.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h

Yield 8

Number Of Ingredients 10

1 tablespoon vegetable oil
1/2 cup chopped green bell pepper
1/2 cup chopped onion
12 eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups shredded sharp Cheddar cheese (6 oz)
1 cup crumbled cooked bacon
1/2 cup diced cooked ham

Steps:

  • Heat oven to 350°F. In 12-inch ovenproof skillet, heat oil over medium-high heat. Cook bell pepper and onion in oil 3 to 5 minutes, stirring frequently, until tender.
  • In large bowl, beat eggs and milk with whisk; stir in salt, pepper and 1 cup of the cheese. Add bacon and ham to pepper and onion mixture in skillet, spreading evenly over bottom of skillet. Pour egg mixture into skillet; top with remaining 1/2 cup cheese.
  • Bake 32 to 37 minutes or until just set and knife inserted near center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 300, Carbohydrate 4 g, Cholesterol 320 mg, Fat 1, Fiber 0 g, Protein 21 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 3 g, TransFat 0 g

CHEDDAR TOMATO OVEN OMELETTE



Cheddar Tomato Oven Omelette image

This is something my mother makes for Christmas brunch every year. Everyone loves it, even the kids. I made her give me the recipe so that I could have it more than once a year. Cooking time may vary a bit.

Provided by Lenny Leonard

Categories     Breakfast

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 8

8 slices bacon, chopped
1/4 cup sliced green onion
1/2 cup diced tomato
1 tablespoon flour
1/2 tablespoon salt
6 eggs
1 cup milk
1 1/4 cups shredded cheddar cheese

Steps:

  • Preheat oven to 350ºF.
  • Cook bacon until crisp, reserve 1 tablespoon of drippings.
  • Saute onions in drippings.
  • Add tomatoes.
  • Sprinkle on flour and salt, toss lightly to coat.
  • Beat together eggs and milk.
  • Add vegetable mixture, 1 cup cheddar and chopped bacon.
  • Mix together.
  • Pour into a greased 8 x 8 x 2 (2 quart) pan.
  • Bake uncovered for 40-45 minutes.
  • Remove from oven and sprinkle on remaining 1/4 cup cheese.
  • Let stand 5 minutes so cheese melts.

Nutrition Facts : Calories 689.1, Fat 55.9, SaturatedFat 24, Cholesterol 524.9, Sodium 2234.3, Carbohydrate 10.9, Fiber 0.9, Sugar 2.8, Protein 34.8

OVEN BAKED OMELET WITH FETA AND TOMATOES



Oven Baked Omelet with Feta and Tomatoes image

I made this for a brunch/shower and it was a huge hit. You can substitute different cheeses and veggies according to what you like or have on hand!

Provided by Christie Paige Moser

Categories     Breakfast and Brunch     Eggs     Omelet Recipes

Time 55m

Yield 8

Number Of Ingredients 8

8 eggs, beaten
2 cups milk
½ teaspoon dried thyme
1 ½ teaspoons kosher salt
½ teaspoon pepper
1 cup fire roasted diced tomatoes, drained
½ cup crumbled feta cheese with basil and sun-dried tomatoes
8 ounces Italian bread, cut into bite-size cubes

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Butter a deep 9-inch baking dish.
  • Combine eggs, milk, thyme, salt, and pepper in a large bowl. Whisk until smooth. Stir in tomatoes and feta cheese; pour into prepared baking dish. Scatter bread pieces on top of egg mixture.
  • Bake in preheated oven until eggs are fully set, 40-50 minutes.

Nutrition Facts : Calories 212.4 calories, Carbohydrate 19.6 g, Cholesterol 199.2 mg, Fat 9.2 g, Fiber 1.1 g, Protein 12.4 g, SaturatedFat 4 g, Sodium 803.1 mg, Sugar 4.6 g

EXTRA-SHARP CHEDDAR OVEN OMELET



Extra-Sharp Cheddar Oven Omelet image

This is great for a holiday breakfast or brunch. It serves 10 and it can be prepared ahead of time and popped in the oven on the day of the event. My Mother serves this when the whole family gets together down at their shore house on holiday weekends. Options: add mushrooms and peppers or the like.

Provided by AcadiaTwo

Categories     Breakfast

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 7

8 slices bacon, coarsely chopped
4 green onions, thinly sliced
8 eggs
1 cup light cream
1/2 teaspoon seasoning salt
3 cups extra-sharp cheddar cheese (shredded)
1 large sweet onion

Steps:

  • Preheat the oven to 350 degrees F.
  • Fry bacon until crisp but not burnt.
  • Drain, and reserving 1 tablespoon of drippings.
  • Sauté onion & green onion in drippings until translucent.
  • In a bowl beat eggs with cream and seasoned salt.
  • Stir in bacon, onions, and 2 cups of the cheese.
  • Pour into a greased, shallow, 3-quart baking dish.
  • Bake, uncovered, in a 350 F degree oven for 35 to 40 minutes until mixture is set (doesn't jiggle) and top is lightly browned.
  • When almost done, sprinkle with remaining cup cheese and return to oven until cheese melts.
  • Serve immediately.

Nutrition Facts : Calories 356.5, Fat 29.9, SaturatedFat 15.2, Cholesterol 238.9, Sodium 464, Carbohydrate 3.8, Fiber 0.4, Sugar 1.3, Protein 17.9

CLASSIC CHEESE OMELET



Classic Cheese Omelet image

For breakfast or for dinner, there's nothing like a simple cheese omelet. This American diner style-omelet recipe is quick and easy to make and very satisfying.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield 1 omelet

Number Of Ingredients 5

3 eggs
1 tablespoon unsalted butter
2 tablespoons finely shredded cheddar
Kosher salt and freshly ground pepper
Chopped chives, sliced tomato, and buttered toast for serving

Steps:

  • Using a fork, beat eggs with 1 teaspoon water until yolks and whites are completely combined and no streaks remain. The water helps incorporate them and steams while the omelet cooks, which puffs it up. Season with 1/8 teaspoon kosher salt and a few cracks of pepper.
  • Heat butter in an 8-inch nonstick skillet over medium-high until foaming;swirl to coat. When foam subsides, pour eggs into center of skillet. Let stand 10 seconds. Stir eggs with a rubber spatula in a circular motion with one hand while shaking skillet with the other, about 15 seconds. Reduce heat to medium. Working your way around skillet, gather outer set eggs toward center, then tip skillet so runny eggs move to outside edges, about 1 minute. Lightly spread any remaining runny eggs evenly over top and cook until creamy but no longer wet.
  • Sprinkle cheddar onto far side of omelet. Remove from heat. Tip pan away from you; gently slide spatula under near side of omelet and fold up and over cheese. Slide onto a warm plate. Top with chopped chives and serve, with sliced tomato sprinkled with salt and buttered toast, if desired.

CHARD AND CHEDDAR OMELET



Chard and Cheddar Omelet image

Categories     Breakfast     Brunch     Low Carb     Cheddar     Chard     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

2 tablespoons (1/4 stick) butter
2 garlic cloves, minced
4 ounces red Swiss chard, stemmed, chopped (about 3 cups packed)
3/4 teaspoon hot pepper sauce
5 large eggs
3/4 cup grated sharp cheddar cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Melt 1 tablespoon butter in 8-inch-diameter nonstick skillet over medium-low heat. Add garlic; sauté until soft, about 2 minutes. Stir in chard, cover and cook until tender, about 4 minutes. Stir in hot sauce. Season with salt and pepper. Transfer to small bowl. Wipe skillet clean.
  • Whisk eggs, 1/4 cup cheese, salt and pepper in medium bowl to blend. Melt 1/2 tablespoon butter in same skillet over medium-high heat. Add half of egg mixture and cook until eggs are just set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes. Scatter half of chard mixture over half of omelet. Sprinkle 1/4 cup cheese over chard. Fold omelet over cheese; slide out onto plate. Repeat with remaining butter, egg mixture, chard and cheese.

CHEDDAR-HAM OVEN OMELET



Cheddar-Ham Oven Omelet image

We had a family reunion for 50 relatives from the U.S. and Canada, and it took four pans of this hearty, five-ingredient omelet to feed the crowd. Fresh fruit and an assortment of muffins helped round out our brunch menu.-Betty Abrey, Imperial, Saskatchewan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 12 servings.

Number Of Ingredients 5

16 large eggs
2 cups whole milk
2 cups shredded cheddar cheese
3/4 cup cubed fully cooked ham
6 green onions, chopped

Steps:

  • Preheat oven to 350°. In a large bowl, whisk eggs and milk. Stir in cheese, ham and onions. Pour into a greased 13x9-in. baking dish. , Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 208 calories, Fat 14g fat (7g saturated fat), Cholesterol 314mg cholesterol, Sodium 330mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 15g protein.

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Top Asked Questions

How long to bake omelette in oven?
Directions. 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. Make-ahead sweet breakfast casserole. See how to make the perfect paleo-friendly, grab-and-go breakfast treat. A couple simple techniques are all you need to make perfect omelets.
How many pans does it take to make an omelette?
We had a family reunion for 50 relatives from the U.S. and Canada, and it took four pans of this hearty, five-ingredient omelet to feed the crowd. Fresh fruit and an assortment of muffins helped round out our brunch menu.—Betty Abrey, Imperial, Saskatchewan Preheat oven to 350°. In a large bowl, whisk eggs and milk. Stir in cheese, ham and onions.
How long do you cook eggs and cheese in the oven?
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.
Can you cook scrambled eggs as an omelet?
(These unmold VERY easily) Baked as an omelet makes the same old scrambled eggs look just a little more special. And just as with any omelet or scrambled eggs, there’s a lot of flexibility to make this “your own,” or to make use of whatever meats, cheese or vegetables you have on hand.

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