23 BEST OMELETTES RECIPE COLLECTION
These omelette recipes make the perfect meal any time of the day! From ham and cheese to spinach and feta to chili and cheese, the possibilities are endless with omelettes.
Provided by insanelygood
Categories Breakfast Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an omelette in 30 minutes or less!
Nutrition Facts :
OMELET-IN-A-HOLE 3 WAYS
The classic diner breakfast of an omelet with toast is simplified in this all-in-one version: a no-fuss omelet nestled and cooked inside a thick slab of toast, egg-in-a-hole style.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 omelet toasts
Number Of Ingredients 16
Steps:
- For the toast and eggs: Neatly remove the centers of the bread slices, leaving a 1/2-inch rim inside the crust (reserve the bread centers for another use). Lightly beat the eggs in a medium bowl with 1/2 teaspoon salt and a pinch of black pepper.
- Melt the butter in a large nonstick skillet over medium heat.
- For the Denver omelet: Add the ham and bell pepper to the skillet and cook, stirring occasionally, until the ham is slightly browned and the pepper is softened, 3 to 4 minutes. Transfer to a bowl.
- Reduce the heat to low. Fit the bread crusts into the skillet. While holding down the bread to create a seal and barrier, pour about a quarter of the egg mixture into the center of each crust. Split the ham and vegetable mixture between the crusts. Top each with 1/4 cup cheese, then top with the remaining egg mixture. Cover with a lid or foil and cook for 5 minutes. Flip the toasts and cook until the egg is set, another 3 minutes. Transfer each to a separate plate cheese-side up and sprinkle with the chives.
- For the spinach omelet: Add the spinach and red bell pepper to the skillet and cook, stirring occasionally, until the spinach is wilted and the bell pepper is softened, 3 to 4 minutes. Transfer to a bowl.
- Reduce the heat to low. Fit the bread crusts into the skillet. While holding down the bread to create a seal and barrier, pour about a quarter of the egg mixture into the center of each crust. Split the spinach mixture between the crusts. Top each with 1/4 cup cheese, then top with the remaining egg mixture. Cook as above, then garnish with the basil instead of the chives.
- For the sausage and mushroom omelet: Add the mushrooms and sausage to the skillet and cook, stirring occasionally, until the sausage is completely browned and the mushrooms are softened, 3 to 4 minutes. Transfer to a bowl.
- Reduce the heat to low. Fit the bread crusts into the skillet. While holding down the bread to create a seal and barrier, pour about a quarter of the egg mixture into the center of each crust. Split the sausage mixture between the crusts. Top each with 1/4 cup cheese, then top with the remaining egg mixture. Cook as above, then garnish with the parsley instead of the chives.
COUNTRY FRENCH OMELET
Provided by Ina Garten
Time 35m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.
- Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.
- Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.
COUNTRY FRESH OMELET ( INA GARTEN BACK TO BASICS)
This is from Ina Garten's 2008 book Back to Basics . Perfect for that breakfast , lunch or brunch. She writes "If you want to serve four people, double the recipe and make it in two pans." I just love how effortless her meals seem yet well put together and presented. She created this after eating a similar omelet in a cafe in Paris. Enjoy! ChefDLH
Provided by ChefDLH
Categories < 60 Mins
Time 33m
Yield 1 omelet, 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.
- Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.
- Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set.
- Slide onto a plate, divide in half, and serve hot.
- NOTE: to double per Ina ,"If you want to serve four people, double the recipe and make it in two pans.".
Nutrition Facts : Calories 427.2, Fat 30.7, SaturatedFat 10.8, Cholesterol 491.6, Sodium 292.8, Carbohydrate 17.8, Fiber 1.4, Sugar 1.2, Protein 19.4
INCREDIBLE OMELET
Somebody just emailed this to me and I can't wait to try it out!! How fun for a family gathering!! The ingredients, other than the eggs, are prepared beforehand, with guests adding whatever they would like. The possibities are endless!! Prep time includes time to prepare a variety of ingredients from which guests can choose. Use two large or extra-large eggs per omelet
Provided by Wineaux
Categories Breakfast
Time 43m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- For each omelet, have each guest write his or her name on a large or extra large Ziplock freezer bag with a permanent marker. Then, each person cracks two eggs into his bag. Zip the bag and shake to "stir" the eggs.
- Each guest then adds ingredients to taste, again stirring to blend well.
- Drop up to rolling, boiling water for 13 minutes.
- The directions say you can usually cook up to six or eight at a time in a large pot.
- The directions continue, "Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.".
Nutrition Facts : Calories 88, Fat 6, SaturatedFat 2.7, Cholesterol 87.1, Sodium 315.2, Carbohydrate 1.3, Fiber 0.1, Sugar 0.3, Protein 7
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