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Cornflake Omelet


this recipe comes from a little book called abc jiffy cookery. i've had it for over 50 years. i haven't tried any of the recipes yet. i'm putting them here so i can find them easier.

Time: 20 minutes


  • beat eggs well with sour cream
  • add spices and the crushed cornflakes
  • fry on one side and add the cheese squares
  • place in broiler and brown

cornflake omelet image

Number Of Ingredients: 7


  1. eggs
  2. sour cream
  3. salt and pepper
  4. chili pepper
  5. corn flakes
  6. cheddar cheese
  7. butter


This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them here so I can find them easier.

Recipe From

Provided by CJAY8248

Time 20m

Yield 1 omelet, 2 serving(s)


  • Beat eggs well with sour cream. Add spices and the crushed cornflakes. Fry on one side and add the cheese squares. Place in broiler and brown.

Cornflake Omelet image

Number Of Ingredients: 7


  • 2 eggs
  • 1 tablespoon sour cream
  • salt and pepper
  • 1 dash chili pepper
  • 2 cups corn flakes, crushed
  • cheddar cheese (cut in small squares)
  • butter or cooking spray


I throw in homegrown corn and from-scratch salsa when I make this super omelet. Sprinkle on onions, mushrooms, peppers and breakfast meat to customize it. -William Stone, Robson, West Virginia

Recipe From

Provided by Taste of Home

Time 25m

Yield 4 servings.


  • In a small bowl, whisk eggs, water, salt and pepper until blended. In a large nonstick skillet, heat 2 teaspoons butter over medium heat. Add corn; cook and stir 1-2 minutes or until tender. Remove from pan., In same pan, heat 1 tablespoon butter over medium-high heat. Pour in half of the egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon half of the corn on one side; sprinkle with 1/4 cup cheese. Fold omelet in half. Cut in half; slide each half onto a plate., Repeat with remaining butter, egg mixture and filling. Serve with salsa.

Fresh Corn Omelet image

Number Of Ingredients: 8


  • 10 large eggs
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons plus 2 tablespoons butter, divided
  • 1 cup fresh or frozen corn, thawed
  • 1/2 cup shredded cheddar cheese
  • Fresh salsa


A yummy recipe that includes all the best breakfast foods: bread, eggs, cheese, ham (or bacon), and corn flakes!

Recipe From

Provided by Julie

Time 9h20m

Yield 8


  • Grease a 13x9-inch baking dish with butter.
  • Cut bread slices into quarters. Arrange half the bread into the bottom and up the sides of the prepared dish in an even layer to cover completely.
  • Mix ham and Cheddar cheese in bowl; spread over the bread layer and top with remaining bread.
  • Beat milk, eggs, and mustard together in a bowl until smooth; pour over the bread to soak completely.
  • Put corn flakes cereal into a bowl; drizzle melted butter over the cereal and stir to coat. Spread coated cereal over the top of the casserole.
  • Cover casserole with plastic wrap and refrigerate 8 hours to overnight.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Bake in preheated oven until the corn flakes are browned, about 1 hour.

Overnight Corn Flake Bake image

Number Of Ingredients: 9


  • 1 tablespoon butter, or as needed
  • 16 slices bread, or more to taste, crusts removed and discarded
  • 1 pound ham, chopped
  • ¾ pound shredded Cheddar cheese, or more to taste
  • 3 cups milk
  • 4 eggs
  • ½ teaspoon dry mustard
  • 3 ½ cups cornflakes cereal
  • ¼ cup butter, melted


I like omelets but don't always have time to stand by the stove. That's why I favor this oven-baked variety that I can quickly pop into the oven at a moment's notice. My family frequently requests this for Sunday brunch. They always empty the dish. -Ellen Bower, Taneytown, Maryland

Recipe From

Provided by Taste of Home

Time 30m

Yield 6 servings.


  • In a large bowl, whisk eggs and cream. Stir in the cheese, ham, green pepper and onion. Pour into a greased 9-in. square baking dish. , Bake at 400° for until golden brown, 20-25 minutes.

Oven Denver Omelet image

Number Of Ingredients: 6


  • 8 large eggs
  • 1/2 cup half-and-half cream
  • 1 cup shredded cheddar cheese
  • 1 cup finely chopped fully cooked ham
  • 1/4 cup finely chopped green pepper
  • 1/4 cup finely chopped onion


Recipe From

Provided by Alton Brown

Time 15m


  • Beat the eggs: Soak 3 large eggs for 5 minutes in hot-not scalding-tap water. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be. Crack the eggs into a small bowl or large bowl-shaped coffee mug. Season with a pinch of fine salt. Beat the eggs gently with a fork.
  • TIP: I prefer a fork to a whisk for omelets because I don't want to work air into the eggs: Air bubbles are insulators and can slow down cooking if you're not careful.
  • Heat the pan: Heat a 10-inch nonstick saute pan over medium to high heat for 2 to 3 minutes. Add 1 teaspoon room-temperature unsalted butter. Once melted, spread the butter around the pan with a basting brush to ensure coverage.
  • TIP: Heat your pan empty for a few minutes before adding the butter: Even a nonstick surface is pocked with microscopic pores that eggs can fill and grab hold of. Heat expands the metal, squeezing these openings shut.
  • Add the eggs: Pour the eggs into the center of the pan and stir vigorously with a silicone spatula for 5 seconds. (Actually, it's not so much a matter of stirring with the spatula as holding the spatula relatively still and moving the pan around to stir the eggs.)
  • Let them cook: As soon as curds begin to form (that's the stuff that looks like scrambled eggs), lift the pan and tilt it around until the excess liquid pours off the top of the curds and into the pan. Then use the spatula to shape the edge and make sure the omelet isn't sticking. Move the spatula around the edge of the egg mixture to help shape it into a round and loosen the edge. Then walk away. That's right-let that omelet sit unaccosted for 10 long seconds so it can develop a proper outer crust. Don't worry: Your patience will be rewarded.
  • Finish the omelet: Time for the "jiggle" step: Simply shake the pan gently to make sure the omelet is indeed free of the pan. Lift up the far edge of the pan and snap it back toward you. Then use the spatula to fold over the one-third facing you.
  • Change your grip on the pan handle from an overhand to an underhand and move to the plate, which you might want to lube with just a brief brushing of butter to make sure things don't bind up in transit. Slide the one-third farthest from you onto the plate and then ease the fold over. Imagine that you're making a tri-fold wallet out of eggs-because that's exactly what you're doing. And just ease the pan over. There, that wasn't so hard.

Perfect Omelet image

Number Of Ingredients: 0



"I was raised on a farm, where we had chickens as well as other farm animals, so ate a lot of egg dishes," recalls Kitty Jones of Chicago, Illinois. "We usually serve this simple omelet for breakfast with toast on the side."

Recipe From

Provided by Taste of Home

Time 20m

Yield 4 servings.


  • In a large skillet, saute onions in butter until tender. In a large bowl, whisk eggs and milk; pour over onions. Cook over medium heat; as the eggs set, lift edges, letting uncooked portion flow underneath., When the eggs are nearly set, sprinkle with the corned beef, cheese and pepper. Remove from the heat; cover and let stand for 1-2 minutes or until the cheese is melted. Cut into wedges.

Corned Beef Omelet image

Number Of Ingredients: 7


  • 2 green onions, sliced
  • 2 tablespoons butter
  • 6 large eggs
  • 1/4 cup milk
  • 1 cup cubed cooked corned beef
  • 1/2 cup shredded cheddar cheese
  • Dash pepper

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