Cheese Omelet With Roasted Tomatoes And Onions Recipes

CHEESE OMELET WITH ROASTED TOMATOES AND ONIONS

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.

ONION CHEESE OMELET

Steps:

• Combine eggs, salt substitute, and minced onion.
• Heat olive oil in a medium skillet over medium heat.
• Add egg mixture and tilt pan to distribute evenly in pan.
• Cook over medium heat until set.
• Sprinkle cheese over half of cooked egg; fold other half of egg over cheese.

CHEESE OMELETTE

Steps:

• Beat eggs in a bowl with a whisk. Add milk and season with salt and white pepper. Whisk for a few minutes until egg mixture is foamy; beating in air makes the omelette fluffy.
• Melt butter in a small, nonstick skillet over medium-low heat. Pour in egg mixture and twirl skillet so bottom is evenly covered with egg. Cook for 1 minute until egg starts to set. Lift edges with a spatula and tilt the skillet so uncooked egg mixture can run towards the bottom of the skillet to set. Repeat until no visible liquid egg remains.
• Carefully flip omelette and cook for another 30 seconds to 1 minute. Sprinkle Emmentaler cheese in one line in the middle of the omelette and fold omelette in half. Cook for 20 seconds, then slide omelette onto plate.

OVEN BAKED OMELET WITH FETA AND TOMATOES

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.

SUN-DRIED TOMATO AND GOAT CHEESE OMELET

Steps:

• Break the eggs into a bowl and beat with a fork or a whisk until they are frothy. Whisk in the milk, salt, pepper and garlic.
• Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
• As soon as the eggs are set on the bottom, sprinkle the sun-dried tomatoes, cheese and basil over the middle of the egg "pancake," then jerk the pan quickly away from you then back toward you so that the omelet folds over onto itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate, and serve.

CHEDDAR TOMATO OVEN OMELETTE

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.