Omelet With Cheese Sauce Recipes

SEAFOOD OMELETS WITH CREAMY CHEESE SAUCE

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.

CHEESE OMELETTE

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.

OMELET WEDGES WITH CHEESE SAUCE

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.

OMELET WITH CHEESE SAUCE

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.

FLUFFY OMELET WITH CHEESE SAUCE

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.

DENVER OMELET ROLL WITH CHEESE SAUCE

Steps:

• Heat oven to 350ºF.
• Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray.
• Cook peppers and onions in oil in large skillet on medium heat 5 min. or until peppers and onions are crisp-tender, stirring frequently.
• Beat eggs, milk and flour in large bowl with whisk until blended. Stir in ham and vegetables. 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.

HAM & CHEESE OMELET ROLL WITH CHEESE SAUCE

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.

CLASSIC CHEESE OMELET

Steps:

• Using a fork, beat eggs with 1 teaspoon water until yolks and whites are completely combined and no streaks remain. The water helps incorporate them and steams while the omelet cooks, which puffs it up. Season with 1/8 teaspoon kosher salt and a few cracks of pepper.
• Heat butter in an 8-inch nonstick skillet over medium-high until foaming;swirl to coat. When foam subsides, pour eggs into center of skillet. Let stand 10 seconds. Stir eggs with a rubber spatula in a circular motion with one hand while shaking skillet with the other, about 15 seconds. Reduce heat to medium. Working your way around skillet, gather outer set eggs toward center, then tip skillet so runny eggs move to outside edges, about 1 minute. Lightly spread any remaining runny eggs evenly over top and cook until creamy but no longer wet.
• Sprinkle cheddar onto far side of omelet. Remove from heat. Tip pan away from you; gently slide spatula under near side of omelet and fold up and over cheese. Slide onto a warm plate. Top with chopped chives and serve, with sliced tomato sprinkled with salt and buttered toast, if desired.

PERFECT CHEESE OMELET

Steps:

• In a small bowl, whisk together eggs, salt, and pepper until frothy.
• Heat an 8-inch nonstick skillet over medium until your hand feels warm when held about 2 inches above the surface. Add oil or butter, and swirl to coat the bottom of skillet evenly.
• Pour whisked eggs into skillet; let set slightly. With a heatproof flexible spatula, push eggs from edge toward center; tilt pan to let egg fill spaces. Repeat until omelet is just set, 1 to 2 minutes. Sprinkle cheese and scallion over half of the omelet, leaving the half closer to the skillet handle uncovered (to make it easier to remove from pan). Using the same spatula, gently fold omelet over filling. Tilt skillet, and slide filled omelet onto a serving plate (don't worry if there are a few rips).

DINER'S OMELET WITH HOLLANDAISE SAUCE

Steps:

• For the sauce:.
• Place egg yolks, lemon juice and pepper in blender container and blend until lemon color.
• Turn blender to high and very slowly add butter, blend until thick, about 30 seconds.
• To serve, heat sauce slowly in top of double boiler over hot water. Once sauce is finished remove from double boiler to keep warm while omelets are finished.
• For the Omelet:.
• In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. In the drippings, saute mushrooms and veggies of choice until tender; set aside.
• Coat a 10-in. skillet with cooking spray and place over medium heat; add 3/4 cup beaten eggs (3 eggs) 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, sprinkle a fourth of the mushrooms and veggies of choice, 1/4 cup cheese on one side and sprinkle with cheese; fold other side over filling. Invert omelet onto a plate to serve. Repeat for remaining omelets. Top with hollandaise sauce and bacon.

MOZZARELLA AND TOMATO SAUCE OMELETS

Steps:

• Place first 3 ingredients in processor. Chop finely using on/off turns. Heat oil in heavy large saucepan over medium heat. Add chopped vegetables and sauté until tender and beginning to brown, about 15 minutes. Add tomatoes, reserved juices, herbs and sugar. Season with salt and pepper. Cover partially and simmer until tomato sauce thickens, stirring occasionally, about 35 minutes.( Can be prepared up to 1 month ahead. Freeze.)
• Whisk 2 eggs with 1 teaspoon water until well blended. Melt 1 tablespoon butter in nonstick skillet over medium heat. Pour egg mixture into skillet. Using spatula, lift edges of eggs as they cook, letting uncooked part run underneath until omelet is cooked but still creamy. Spoon 2 tablespoons tomato sauce over half of omelet. Sprinkle with 2 tablespoons mozzarella. Slide out onto plate, folding omelet over filling. Keep warm. Repeat process with remaining eggs, water, butter, sauce and cheese. Spoon any remaining tomato sauce over omelets.

OMELET WITH HOT CHILI SAUCE AND CHEESE

Steps:

• Make one omelet at a time. Break two eggs into each of two small bowls. Add salt and pepper and beat until thoroughly blended.
• Heat a small, well-cured omelet pan or use a nonstick pan.
• Add two teaspoons of butter to the pan. When it is sizzling, add two of the beaten eggs.
• Cook over high heat, shaking the pan and stirring rapidly with a fork held parallel to the bottom of the pan. When the eggs start to set, tilt the omelet pan and tap it against the stove burner. This should make the omelet slide about one inch away from the hand, ''curving'' the omelet.
• Spoon one or two tablespoons of the hot chili sauce and two tablespoons of the cheese in the center of the omelet.
• Quickly, with a fork, carefully and neatly fold the omelet into thirds to enclose the filling and give the omelet a neat, oval shape with pointed ends. Slide the omelet, seam side down, onto a heated plate. Serve immediately.
• Use the remaining ingredients to make another omelet.