Omelet Wedges With Cheese Sauce Recipes

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OMELET WEDGES WITH CHEESE SAUCE



Omelet Wedges with Cheese Sauce image

"Our kids can't wait for supper when these fluffy, layered omelets are on the menu," Amy Transue writes from Catasauqua, Pennsylvania. "I serve them with toast or muffins and a fresh fruit salad."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

6 large eggs, separated
1/2 teaspoon salt
1/4 cup cornstarch
Dash pepper
1/3 cup water
SAUCE:
1 tablespoon butter
1 tablespoon cornstarch
1/4 teaspoon salt
Dash pepper
1 cup whole milk
2 cups shredded cheddar cheese

Steps:

  • In a small bowl, beat egg whites and salt until stiff peaks form. In a large bowl, beat the cornstarch, egg yolks and pepper until lemon-colored. Add water; mix well. Fold in the egg whites. , Pour into two greased 9-in. pie plates. Bake at 350° for 15 minutes or until a knife inserted in the center comes out clean., Meanwhile, in a small saucepan, melt butter. Stir in the cornstarch, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted., To serve, cut each omelet into six wedges. Stack two wedges on each serving plate with cheese sauce drizzled between and on top.

Nutrition Facts : Calories 275 calories, Fat 19g fat (12g saturated fat), Cholesterol 263mg cholesterol, Sodium 624mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 16g protein.

SEAFOOD OMELETS WITH CREAMY CHEESE SAUCE



Seafood Omelets with Creamy Cheese Sauce image

Thin, rich omelets are wrapped around a crab and shrimp filling. A luscious Cheddar cheese sauce is draped overtop.

Provided by Jennyw

Categories     Breakfast and Brunch     Eggs     Omelet Recipes

Time 55m

Yield 3

Number Of Ingredients 14

¼ cup chicken broth
1 tablespoon Dijon mustard
¼ cup heavy cream
2 tablespoons butter
1 (6 ounce) can crab
1 (6 ounce) can salad shrimp
¼ cup heavy cream
1 teaspoon Dijon mustard
1 cup shredded Cheddar cheese
1 dash nutmeg
Salt and pepper to taste
4 eggs, beaten
¼ cup heavy cream
Salt and pepper to taste

Steps:

  • Prepare the filling by stirring Dijon mustard into chicken broth in a saucepan until dissolved. Bring to a simmer over medium-high heat, then add 1/4 cup cream and 2 tablespoons butter. Reduce heat to medium, and simmer until reduced by half, then stir in crab and shrimp; keep warm over low heat.
  • Prepare the sauce by warming 1/4 cup cream, and 1 teaspoon mustard over medium heat. Once hot, whisk in the shredded cheese, then season to taste with nutmeg, salt, and pepper. Keep warm over low heat.
  • Whisk eggs, 1/4 cup cream, salt, and pepper together until smooth. Heat an 8-inch non-stick skillet over medium heat, and lightly oil with cooking spray. Pour 1/4 cup of the egg mixture into hot pan, and swirl to make a thin, even layer of egg. Cook until firmed, then flip and cook for a few seconds more to firm the other side.
  • To prepare omelets, spoon some of the seafood filling into the lower half of each omelet. Roll up into a cylinder. Serve 2 per person bathed with Cheddar sauce.

Nutrition Facts : Calories 651.6 calories, Carbohydrate 4.8 g, Cholesterol 536.1 mg, Fat 50.7 g, Fiber 0.1 g, Protein 43.5 g, SaturatedFat 29 g, Sodium 852.2 mg, Sugar 0.9 g

CHEESE OMELETTE



Cheese Omelette image

My husband loves omelettes and nothing makes him happier. When cooking an omelette, it's important that you keep your temperature on the low side, as you don't want your omelette to get brown.

Provided by topfgucker

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 15m

Yield 1

Number Of Ingredients 5

3 eggs
1 tablespoon milk, or as needed
salt and freshly ground white pepper to taste
2 tablespoons butter
¼ cup shredded Emmentaler cheese

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.

Nutrition Facts : Calories 509.4 calories, Carbohydrate 1.9 g, Cholesterol 579.4 mg, Fat 44.9 g, Protein 25.5 g, SaturatedFat 24.1 g, Sodium 637.5 mg, Sugar 1.7 g

OMELET WITH CHEESE SAUCE



Omelet with Cheese Sauce image

If you're looking to bring a little variety to breakfast, try this effortless egg dish from Joan Enerson. "The cheesy sauce is easy to make, and the green chiles really jazz up the omelet," she writes from Waupaca, Wisconsin.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 3 servings.

Number Of Ingredients 7

1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/2 cup half-and-half cream
6 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped green chilies
1 tablespoon butter

Steps:

  • In a small saucepan, cook soup and cream over low heat until warm, stirring occasionally. In a small bowl, beat the eggs, salt and pepper; stir in chilies. Melt butter in a 10-in. skillet over medium heat; add egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath., When eggs are completely set, remove from the heat. Fold omelet in half; cut into three wedges. Serve with the cheese sauce. Refrigerate any leftover sauce.

Nutrition Facts : Calories 311 calories, Fat 24g fat (11g saturated fat), Cholesterol 468mg cholesterol, Sodium 1379mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.

FLUFFY OMELET WITH CHEESE SAUCE



Fluffy Omelet With Cheese Sauce image

This omelet is made really light and fluffy by beating the egg yolks and whites separately, then combining. Then, it is made extra special by topping it with a homemade cheese sauce.

Provided by Marie

Categories     Breakfast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

4 eggs, separated
2 tablespoons water
1/4 teaspoon salt
1 tablespoon butter
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1 dash black pepper
1 cup milk
1 cup shredded sharp cheddar cheese

Steps:

  • Beat egg whites until frothy.
  • Add water and salt and beat until stiff, but not dry.
  • Beat egg yolks until lemon-colored and very thick.
  • Gently fold yolks into the whites.
  • Heat butter in a 10" skillet with oven proof handle.
  • Pour in the egg mixture, spreading it evenly, but slightly higher around the edges.
  • Reduce heat and cook slowly about 8 to 10 minutes, or until omelet is puffed up and set.
  • Gently lift up on edge of it with a spatula; it should be golden on the underside.
  • Bake in a 325° oven for about 10 minutes, or until a knife inserted in omelet center comes out clean.
  • Loosen omelet around edges with spatula. Tilt pan and fold the smaller, or upper half, over the lower half.
  • With the aid of spatula and spoon, slip omelet onto hot platter.
  • Spoon Cheese Sauce on it and serve at once.
  • To make cheese sauce:.
  • Melt 2 tablespoons butter in saucepan over low heat.
  • Blend in 2 tablespoons flour, 1/4 teaspoon salt and a dash of black pepper.
  • Add 1 cup milk all at one time and cook and stir until mixture bubbles and thickens. Add 1 cup shredded sharp cheese and stir until it melts.

Nutrition Facts : Calories 634.1, Fat 50.5, SaturatedFat 28.8, Cholesterol 545.2, Sodium 1255.2, Carbohydrate 13.2, Fiber 0.2, Sugar 1.1, Protein 31.6

OMELETTE WEDGES



Omelette wedges image

With this easy-to-follow recipe your kids can treat you to breakfast... get printing off copies now

Provided by Sara Buenfeld

Categories     Breakfast, Brunch, Lunch, Main course

Time 30m

Number Of Ingredients 8

3 spring onions
200g new potatoes
4 rashers smoked bacon
2 tbsp sunflower oil , plus 1 tsp
8 eggs
1 tsp English mustard (ready-made rather than powder)
85g mature cheddar
2 tomatoes

Steps:

  • Finely chop the spring onions and set aside. Thickly slice the potatoes (there is no need to peel them first), then boil in a pan of lightly salted water for 10 mins until just tender. Drain.
  • Meanwhile snip the bacon into pieces with scissors. Heat a frying pan with 1 tsp oil, then stir-fry the bacon until it turns pink. Add the spring onions to the pan, stir briefly for a couple of secs to slightly soften, then tip the bacon and onion into a bowl. Wash and dry the frying pan.
  • Break the eggs into a bowl, then whisk with the mustard and a little salt and pepper. Make sure you don't get any shell into the mix. If you are worried you might, you can break the eggs into a cup, one at a time, before adding to the bowl - or ask an adult to break them for you.
  • Grate the cheese and add half to the egg mixture with the cooked bacon, onions and potatoes. Gently stir to mix everything. Heat 2 tbsp oil in the pan; when it is hot, pour in the mixture, then stir a couple of times as it sets on the base of the pan to start it cooking.
  • Turn on the grill so it has time to heat up. Leave the omelette to cook, undisturbed, over a low heat for about 6 mins. Meanwhile, cut the tomatoes into wedges, scatter over the omelette and sprinkle with the grated cheese.
  • When the omelette seems set on the base, but is still a little eggy on top, put the frying pan under the grill to cook the last of the egg mixture and melt the cheese. Cool for 5 mins, then turn out of the pan. Cut into wedges and serve with ketchup, toast, tea and orange juice for a delicious family breakfast.

Nutrition Facts : Calories 290 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 1.05 milligram of sodium

HAM & CHEESE OMELET ROLL WITH CHEESE SAUCE



Ham & Cheese Omelet Roll with Cheese Sauce image

Looking for a crowd-pleasing dish to serve when you have guests? This ham and cheese omelet will do the trick. And when it's all rolled up, it's amazing.

Provided by My Food and Family

Categories     Dairy

Time 38m

Yield 8 servings

Number Of Ingredients 8

8 eggs
1 cup milk
1/3 cup flour
1 Tbsp. GREY POUPON Dijon Mustard
1/2 cup finely chopped OSCAR MAYER CARVING BOARD Slow Cooked Ham
4 green onions, finely chopped
1 pkg. (8 oz.) KRAFT Finely Shredded Sharp Cheddar Cheese, divided
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Heat oven to 350ºF.
  • Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray.
  • Beat eggs, milk, flour and mustard in large bowl with whisk until blended. Stir in ham and onions. Pour into prepared pan.
  • Bake 14 to 16 min. or until edges are almost set. Top omelet with remaining cheese; bake 2 min. or until melted.
  • Meanwhile, combine 1 cup cheese and sour cream in small saucepan; cook on low heat until cheese is melted and mixture is blended, stirring constantly. Remove from heat; cover until ready to use.
  • Roll up omelet immediately, starting at one short end and peeling off paper as omelet is rolled. Place on platter; cut into slices. Serve with cheese sauce.

Nutrition Facts : Calories 250, Fat 17 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 225 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 16 g

ROASTED POTATO WEDGES WITH CHEDDAR CHEESE



Roasted Potato Wedges With Cheddar Cheese image

I love these potates with barbecued chicken. The cheese sauce is also nice on baked potatoes with broccoli added.

Provided by Dancer

Categories     Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

3 large baking potatoes, each cut into 8 wedges
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
2 tablespoons flour
1 1/4 cups 2% low-fat milk
1 1/4 cups shredded sharp cheddar cheese
2 tablespoons finely chopped green onions
1 tablespoon imitation bacon bits
1/4 teaspoon cayenne pepper

Steps:

  • Preheat oven to 425 degrees.
  • In a resealable plastic bag, toss potatoes with oil, salt and pepper.
  • Spread evenly onto baking pan and cover with foil.
  • Bake for 30 minutes, remove cover and turn potatoes.
  • Bake for 10 additional minutes or until lightly browned.
  • Heat oil in medium saucepan.
  • Add flour and stir over medium heat for 30 seconds.
  • Add milk and stir until thickened.
  • Reduce heat to low; stir in cheese, green onions, bacon bits and pepper.
  • Serve potato wedges with warm cheese sauce.

Nutrition Facts : Calories 277.3, Fat 18.1, SaturatedFat 6.5, Cholesterol 28.8, Sodium 364.2, Carbohydrate 20, Fiber 1.5, Sugar 3.4, Protein 9.3

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