Loaded Omelet Recipes

LOADED MEDITERRANEAN OMELETTE

Steps:

• In a mixing bowl, add the eggs, milk, baking powder (if using), spices, salt and pepper. Quickly and vigorously whisk to combine.
• In a 10-inch non-stick skillet, heat extra virgin olive oil until shimmering but not smoking. Be sure to tilt the skillet to coat the bottom well with oil.
• Pour the egg mixture in and immediately stir with a heat-resistant spatula for like 5 seconds. Then push the cooked portions at the edge toward the center, tilting the pan to allow uncooked egg to fill in around the edges. When no more egg runs to the sides, continue to cook until almost set and the bottom is light golden (about 1 minute.) Remember, the omelette has more time to cook once filled and folded.
• Remove the skillet from the heat. Spoon a good portion of the toppings onto the center third of the omelette. Use the spatula to fold. Add the remainder of the toppings on top. Sprinkle a little more fresh herbs.
• Slice the omelette into two halves and serve hot. If you like, add a side of Greek tzatziki sauce and warm pita bread. Enjoy!

LOADED BREAKFAST OMELETTE

Steps:

• Heat olive oil in a large, flat-bottom frying pan or cast iron skillet over medium-high heat until hot, about 2 minutes. Meanwhile, beat eggs.
• Stir in mixed vegetables and cook until they are softened a little, about 2 minutes.
• Pour the beaten eggs into the pan. Swirl to cover the entire bottom of the pan and all vegetables. Switch to medium heat and let it cook for 3-5 minutes until the eggs start to solidify. After 2 minutes or so, gently lift one side of the omelette using a spatula and tilt the pan to allow the liquid egg mixture (if any) to run down to the bottom so it can cook evenly.
• In the meantime, sprinkle salt, pepper, smoked paprika, and dried herbs on the egg mixture, followed by Spam, then cheese.
• Once the cheese starts to melt, add baby spinach to one side of the pan and fold the other side over.
• Turn off the heat, cut the omelette in half with your spatula and place on two serving plates. Top with your preferred toppings and enjoy!

SUPER FLUFFY OMELET RECIPE BY TASTY

Steps:

• Separate the egg whites and the egg yolks in two separate bowls. You'll only need 3 yolks, so discard the other 2 or reserve for another use.
• Whisk the egg yolks until they become homogenous and pale in color. Set aside.
• Transfer the egg whites to a large bowl and whisk until they triple in size and become white with medium peaks.
• Carefully fold the egg yolks into the egg whites until fully incorporated.
• Pour the egg mixture into a medium nonstick frying pan with a lid. Cook over medium-low heat until bottom of omelet has set, about 5 minutes.
• Lift up each side of the omelette and drop a tablespoon of butter underneath.
• Cover the pan and cook for another 5 minutes, or until the top of the omelet has set.
• Remove the lid and season the omelet with salt and pepper. Remove the pan from the heat.
• Fold the omelette onto a plate and sprinkle with chives.
• Enjoy!

BAKED OMELET

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch casserole dish and set aside.
• Beat together the eggs and milk. Add seasoning salt, ham, Cheddar cheese, Mozzarella cheese and minced onion. Pour into prepared casserole dish.
• Bake uncovered at 350 degrees F (175 degrees C) for 40 to 45 minutes.

23 BEST OMELETTES RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an omelette in 30 minutes or less!

LOADED OMELETS

Steps:

• Preheat oven to 250 degrees F.
• Heat 2 teaspoons of the oil in a large skillet over medium heat.
• Whisk together the eggs, milk, salt, and black pepper. Pour half of mixture into hot skillet. When egg starts to cook, lift edges with a spatula to allow uncooked egg to slide underneath. When almost cooked through, top 1 half with desired toppings. Fold over untopped side and cook 2 minutes, until egg is cooked through and cheese melts (if using cheese). Transfer omelet to a baking sheet and place in a warm oven while you prepare second omelet.
• Slice omelets in half and serve.

LOADED OMELET

Steps:

• Preheat broiler. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add onion and sauté until translucent, about 4 minutes. Transfer onion to small bowl. Melt remaining 1 tablespoon butter in same skillet. Add eggs to skillet and season with salt and pepper. Cook until edges of omelet are set, about 1 minute. Lift edges of omelet and tilt skillet, allowing uncooked eggs to flow under cooked edges. Continue cooking until eggs are almost set, about 2 minutes. Sprinkle sautéed onion, green onions, cream cheese, smoked salmon and mozzarella over omelet. Broil until mozzarella melts, about 3 minutes. Cut omelet into wedges and top with caviar.

LOADED SPANISH OMELET BITES #5FIX

Steps:

• Preheat oven to 375 degrees F.
• In a large non-stick skillet over medium-high heat, cook diced chorizo, stirring occasionally, until just crisp, about 3 minutes. Remove chorizo to a paper towel lined plate, leaving the fat in the skillet.
• Add 2 tbsp olive oil to skillet. Add Simply Potatoes Shredded Hash Browns and cook, stirring, until evenly colored and partially cooked, about 4-5 minutes. Remove from heat and allow to cool slightly.
• Generously brush non-stick muffin tins with remaining olive oil.
• Divide hash browns, chorizo, beaten egg and half of the manchego among prepared muffin tins. Stir mixture lightly. Top each with some of the remaining manchego cheese.
• Bake at 375 for 15-18 minutes, or until cheese is melted and lightly browned.
• Allow to cool for 10 minutes before removing from muffin tins.
• Serves 4 as an entrée or more as a tapas / appetizer.

LOADED OMELET

Steps:

• Preheat broiler.
• Melt 1 tablespoon butter in heavy large skillet over medium-high heat.
• Add onion and saute until translucent, about 4 minutes.
• Transfer onion to small bowl.
• Melt remaining 1 tablespoon butter in same skillet.
• Add eggs to skillet and season with salt and pepper.
• Cook until edges of omelet are set, about 1 minute.
• Lift edges of omelet and tilt skillet, allowing uncooked eggs to flow under cooked edges.
• Continue cooking until eggs are almost set, about 2 minutes.
• Sprinkle sauteed onion, green onions, cream cheese, smoked salmon and mozzarella over omelet.
• Broil until mozzarella melts, about 3 minutes.
• Cut omelet into wedges and top with caviar.

SUPER-STUFFED OMELET

Steps:

• In a 10-in. nonstick skillet, coated with cooking spray, saute the tomato, mushrooms, green pepper and onion until tender; remove and set aside., In a small bowl, whisk the eggs, milk, parsley, basil and pepper. Pour into skillet,; cook over medium heat. As the eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, top with spinach, cheese slices and tortilla., Invert pan to flip omelet; return omelet to pan, tortilla side down. Place ham and sauteed vegetables on one side of omelet. Sprinkle with 3/4 cup shredded cheese; fold the omelet over filling. Cover and let stand for 1-1/2 minutes or until cheese is melted. Remove from the heat. Top with remaining shredded cheese. Serve with salsa and sour cream if desired.