Omelet Brunch Recipes

BAKED BRUNCH OMELET

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
• Place half of the bread cubes on bottom of baking pan. Sprinkle with half of the ham and then half of the cheese; repeat.
• In a large bowl, beat together eggs, milk, salt, hot sauce and green onions. Pour egg mixture into pan.
• Place pan on top of a baking sheet with a rim and place in oven. Pour water into baking sheet and bake for 60 minutes, or until eggs have set.

23 BEST OMELETTES RECIPE COLLECTION

Steps:

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

CHARLESTON OMELET BAR

Steps:

• Preheat the oven to its warm setting, or 200 degrees F.
• Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until hot. Add the onions and cook until softened, about 5 minutes. Transfer to a bowl. Add the peppers to the skillet and cook until softened, about 3 minutes. (Add additional oil to the skillet if the vegetables are dry.) Transfer to a bowl.
• Add another tablespoon butter to the skillet. Add the shrimp. Sprinkle with 1 teaspoon seafood seasoning and 1 teaspoon lemon juice. Cook until the shrimp are done and turn pink, about 3 minutes. Transfer to a bowl. Combine the crab, remaining teaspoon seafood seasoning and remaining teaspoon lemon juice in a bowl.
• Set up the omelet bar: In addition to the onions, pepper and seafood, arrange the cheeses, mushrooms, diced ham, green onions and herbs in bowls on a serving platter.
• Whisk together the eggs, milk, salt and pepper in a large bowl. For each omelet, melt 1 tablespoon butter in an 8-inch nonstick skillet over medium-low heat. Ladle one-quarter of the egg mixture into the skillet (enough to fill the bottom of the skillet.) Tilt the pan to spread the egg mixture evenly. Use a spatula and loosen the edges and run the uncooked yolk underneath as the omelet cooks.
• Once the eggs are set, place 2 slices of cheese in a single layer to cover the egg. Sprinkle with the desired toppings on one side of the omelet. Carefully fold the omelet in half. Slide the omelet onto a serving plate and repeat with the remaining ingredients. Place the cooked omelets in the warm oven while cooking the remaining omelets, if desired.

BRUNCH OVEN OMELET

Steps:

• Heat oven to 325°F. In 13x9-inch (3-quart) glass baking dish, melt butter in oven; tilt dish to coat bottom.
• In large bowl, beat eggs, sour cream, milk and salt with fork or wire whisk until blended. Stir in onions. Pour into baking dish.
• Bake uncovered about 35 minutes or until eggs are set but moist. Sprinkle with parsley.

PERFECT BRUNCH OMELETS

Steps:

• In a small bowl, combine the tomatoes, onion, peppers, lime juice, cilantro, garlic and oregano; set aside., In a small nonstick skillet, melt 1 teaspoon butter over medium-high heat. Whisk the eggs, milk, salt and pepper. Add 2/3 cup 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 1/3 cup tomato mixture on one side and sprinkle with 1/3 cup cheese; fold other side over filling. Slide omelet onto a plate. Repeat.

REUBEN BRUNCH OMELET

Steps:

• Omelets will be prepared one at a time in omelet or similar pan, so it is a good idea to have oven barely warm to keep prepared omelets in while preparing others.
• Have corned beef sliced into thin slices, about 12 pieces if possible.
• Drain sauerkraut through strainer over bowl until very well drained.
• Discard liquid.
• Mince one gherkin and add to the thousand island dressing.
• Break eggs into bowl, add 1/2 cup water and caraway seeds (unless sauerkraut already has caraway in it).
• Beat eggs until thoroughly blended.
• Place omelet pan over medium heat.
• When hot, add 1 tablespoon solid margarine to pan and tilt to coat sides and bottom.
• Turn heat to medium-high.
• Pour in one quarter of eggs.
• Using wide spatula or fork, pull cooked eggs toward center, allowing uncooked part to flow to outside.
• While top is still moist and creamy, add 2 slices Swiss cheese to one side of omelet, top with 1/4 of the corned beef and then top with 1/4 cup sauerkraut.
• Fold other side over and immediately remove to serving plate.
• Keep in barely warm oven while preparing remaining 3 omelets.
• Wipe pan with paper towels between each omelet.
• To serve, top each with 1/4 of the dressing and serve one gherkin along side omelet.

BRUNCH OMELET TORTE

Steps:

• On lightly floured surface roll each sheet of puff pastry into a 12" square.
• Lay 1 sheet puff pastry into a 10" pie pan; set aside.
• In 10" skillet melt 1/4 cup of butter until sizzling.
• Add potatoes, onion, 1/4 tsp salt and 1/4 tsp pepper.
• Cover; cook over medium high heat, turning occasionally, until potatoes are lightly browned and crisply tender (12 to 15 minutes), then set them aside.
• In cleaned skillet, melt 1 Tbsp butter until sizzling.
• Meanwhile in a small bowl, stir together all omelet ingredients except the remaining 1 Tbsp of butter.
• Pour half the omelet mixture (3/4 cup) into skillet with the sizzling 1 Tbsp of butter.
• Cook over medium heat.
• As omelet mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath.
• Continue cooking until set (2 to 3 min).
• Slide omelet onto cookie sheet.
• Repeat with remaining 1 Tbsp of butter and omelet mixture.
• Layer ingredients into pie pan with puff pastry in the following order: 1 omelet, 1/4 pound ham, half of fried potatoes, 1 cup Cheddar cheese, remaining potatoes, ham, cheese and omelet.
• Top with remaining sheet of puff pastry.
• Press together edges of both sheets of puff pastry to form a rim; trim off excess puff pastry.
• Cover; refrigerate overnight or heat oven to 375 degrees.
• In small bowl stir together 1 egg and 1 Tbsp water; brush over puff pastry.
• Bake for 30 to 35 minutes, or until golden brown.
• Let stand 5 minutes; cut into wedges.
• If torte is refrigerated overnight, let stand at room temperature 30 minutes before baking, then bake as directed above.