Cheddar Two Pepper Omelet Recipes

CHEDDAR, ONION, AND RED BELL PEPPER SOUFFLéD OMELET

Steps:

• Preheat oven to 375°F.
• Cook onion and bell pepper in butter in a 2-quart heavy saucepan over moderate heat, stirring frequently, until softened. Add milk and bring to a boil. Add cornmeal in a slow stream, whisking, and cook over low heat, stirring constantly, until thickened, about 5 minutes. Remove from heat and cool 5 minutes.
• Whisk in cheese, parsley, yolks, pepper, and 1/2 teaspoon of salt.
• Beat whites with cream of tartar and remaining 1/2 teaspoon salt in a large bowl with an electric mixer on medium speed until they just hold stiff peaks. Fold one fourth of whites into cornmeal mixture to lighten, then fold cornmeal mixture gently but thoroughly into remaining whites. Spoon mixture into a greased 3-quart casserole and smooth top.
• Bake in middle of oven until puffed and golden brown, 30 to 35 minutes.
• Serve immediately.

TOMATO AND GREEN PEPPER OMELET

Steps:

• In a small nonstick skillet, saute green pepper and onion in oil until tender. Remove from skillet and set aside., In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add 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 green pepper mixture and tomato on one side; fold other side over filling. Slide omelet onto a plate.

CHEESE OMELET (COOKING FOR 2)

Steps:

• Beat eggs in small bowl with fork or wire whisk until yolks and whites are well mixed.
• Heat butter in 8-inch skillet over medium-high heat until butter is hot and sizzling. As butter melts, tilt skillet to coat bottom with butter.
• Quickly pour eggs into skillet. While rapidly sliding skillet back and forth over heat, quickly stir eggs with a fork to spread them continuously over the bottom of the skillet as they thicken. When they are thickened, let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook-the omelet will continue to cook after being folded. Sprinkle with cheese.
• Tilt skillet and run a spatula under edge of omelet, then jerk skillet sharply to loosen omelet from bottom of skillet. Fold portion of omelet nearest you just to center. Allow for a portion of the omelet to slide up side of skillet. Turn omelet onto warm plate, flipping folded portion of omelet over so far side is on bottom. Tuck sides of omelet under if desired. Sprinkle with salt and pepper.

TRIPLE-CHEDDAR DOUBLE-PEPPER OMELET

Steps:

• Whisk eggs and water until blended.
• Cook and stir vegetables in large nonstick skillet sprayed with cooking spray on medium-high heat 5 min. or until crisp-tender. Remove from skillet; set aside.
• Add egg mixture to skillet; cover. Cook 6 min. or until center is almost set.
• Top half the omelet with vegetable mixture and cheese; fold in half. Cook, covered, 3 min. or until cheese is melted. Serve topped with salsa.

CHEDDAR & TWO-PEPPER OMELET

Steps:

• Whisk egg product and water until blended.
• Cook and stir vegetables in large nonstick skillet sprayed with cooking spray on medium-high heat 5 min. or until crisp-tender. Remove from skillet; set aside.
• Add egg mixture to skillet; cover. Cook 6 min. or until center is almost set.
• Top half the omelet with vegetable mixture and cheese; fold in half. Cook, covered, 3 min. or until cheese is melted. Serve topped with salsa.

CHARD AND CHEDDAR OMELET

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.

EXTRA-SHARP CHEDDAR OVEN OMELET

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.

CHEDDAR HASH BROWN OMELET

Steps:

• In a 10-in. nonstick skillet, saute potatoes, onion and green pepper in butter until tender. Sprinkle with ham. In a large bowl, whisk the eggs, milk, pepper and salt; add to the skillet. , As the eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, remove from the heat. Sprinkle with cheddar cheese; fold omelet in half. Cover; cooked for 1-2 minutes or until cheese is melted.

FETA PEPPER OMELETS FOR 2

Steps:

• In medium bowl, wisk together eggs, seasoning salt, and tobasco. Set aside.
• Heat olive oil over medium high heat in large skillet. Sautee the bell peppers and red onion slices about 10 minutes, or until desired. Season with salt and pepper. Remove from pan and set aside.
• In same skillet, add egg mixture over a medium heat. Let eggs set completely on the bottom, leaving it just a little runny on the uncooked top.
• Using two spatulas if need be, flip the set egg onto the second side and immediately add half of the feta cheese on one side of the omelet.
• Place onions and bell peppers on top. Place cheddar cheese on top of peppers and onions.
• Fold empty side of the omelet over the veggies and cheese and top the top of the fully cooked omelet with the remaining feta cheese.