Panini Press Omelet Recipes

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OMELET PANINI



Omelet Panini image

"When you're in a hurry to get to work, this speedy breakfast recipe does the trick. The recipe makes two crispy, flavorful sandwiches," notes Dorothy McClinton of North Chicago, Illinois.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 10

4 slices sourdough bread (1/2 inch thick)
2 teaspoons stone-ground mustard
2 slices Havarti cheese (1 ounce each)
4 thin slices prosciutto or deli ham
5 teaspoons butter, softened, divided
2 large eggs
1 tablespoon finely chopped onion
2 teaspoons grated Parmesan cheese
1 teaspoon minced chives
1 teaspoon 2% milk

Steps:

  • Spread two slices of bread with mustard. Top with Havarti cheese and prosciutto; set aside. , In a small nonstick skillet, melt 1 teaspoon butter over medium-high heat. In a small bowl, whisk the eggs, onion, Parmesan cheese, chives and milk. Pour into skillet (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. , Invert omelet onto a plate; cut in half. Place over prosciutto; top with remaining bread. Lightly spread remaining butter over outsides of sandwiches. , Cook on a panini maker or indoor grill until bread is browned and cheese is melted, 1-2 minutes.

Nutrition Facts : Calories 487 calories, Fat 26g fat (14g saturated fat), Cholesterol 279mg cholesterol, Sodium 1084mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein.

DENVER OMELET PANINI



Denver Omelet Panini image

I was wanting something different for breakfast and was doing some browsing. I found a couple of recipes for omelet sandwiches but did not have the proper ingredients and was inspired to create this delicious breakfast treat. The bread I used was a green chili cheese bread; however any good quality bread cut 1/2 inch thick will work.

Provided by PaulaG

Categories     Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

2 -3 tablespoons butter, divided, softened
2 green onions, sliced
1/4 cup green pepper, diced
2 ounces Canadian bacon, diced
4 eggs, lightly beaten or 1 cup egg substitute
2 tablespoons plain yogurt or 2 tablespoons sour cream
2 ounces swiss cheese, grated
4 slices bread, sliced 1/2 inch thick
salt
pepper

Steps:

  • To an 8-inch omelet pan, add 1 to 2 teaspoons butter and place over medium heat to warm.
  • Add the sliced onions and bell peppers, stirring until onions are wilted.
  • Stir in the diced Canadian bacon and cook until warmed.
  • Beat together the eggs and yogurt/sour cream, salt and pepper, pour over onion mixture and cook until bottom is set.
  • As the egg sets, pull cooked portion to the center allowing the uncooked portions to run to bottom of pan.
  • When omelet is set on bottom there are a couple of options, if you have another omelet pan the same size, you can flip the omelet into the other, you could put under the broiler the broiler for a few minutes to set or if you are really good flip the omelet and allowing it to finish cooking.
  • Lightly butter the bread with softened butter, cut omelet in half and using half for each sandwich place on unbuttered side of bread, top with shredded cheese and cover with remaining slice of bread, buttered side up.
  • Cook on preheated Panini press as per manufacturer's recommendations until browned.
  • Enjoy!

Nutrition Facts : Calories 555.5, Fat 33.7, SaturatedFat 16.8, Cholesterol 496.9, Sodium 1057.9, Carbohydrate 30.8, Fiber 1.9, Sugar 4.8, Protein 31.4

BISTRO BREAKFAST PANINI



Bistro Breakfast Panini image

I tried an omelet that contained brie, bacon and apples and thought it would be tasty as a breakfast panini-so I created this recipe! -Kathy Harding, Richmond, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 10

6 bacon strips
1 teaspoon butter
4 large eggs, beaten
4 slices sourdough bread (3/4 inch thick)
1/8 teaspoon salt
1/8 teaspoon pepper
3 ounces Brie cheese, thinly sliced
8 thin slices apple
1/2 cup fresh baby spinach
2 tablespoons butter, softened

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain., Meanwhile, heat butter in a large skillet over medium heat. Add eggs; cook and stir until set., Place eggs on two slices of bread; sprinkle with salt and pepper. Layer with cheese, apple, bacon, spinach and remaining bread. Butter outsides of sandwiches. , Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted.

Nutrition Facts : Calories 710 calories, Fat 44g fat (22g saturated fat), Cholesterol 522mg cholesterol, Sodium 1510mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 3g fiber), Protein 36g protein.

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