Peach Omelet Recipes

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PEACH OMELET



Peach Omelet image

This omelet smells and tastes great. My friends beg me to fix it after I've bought a basket of peaches at the farmer's market.

Provided by frozenyogurt

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 25m

Yield 3

Number Of Ingredients 10

1 cup peeled, sliced peaches
2 tablespoons lemon juice
4 slices bacon
2 tablespoons water
6 eggs
1 teaspoon chopped fresh chives
¼ teaspoon salt
1 tablespoon white sugar
⅛ teaspoon ground black pepper
1 pinch paprika

Steps:

  • Mix peaches with lemon juice; set aside. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve 1 tablespoons bacon grease in skillet.
  • In a large bowl, mix together crumbled bacon, water, eggs, chives, salt, sugar and black pepper.
  • Reheat bacon grease over medium high heat. When grease is hot, pour egg batter into pan. Arrange peach slices on top of egg batter. Cover and cook over medium heat for 1 minute. Uncover and cook until set. Sprinkle with paprika. Let cool slightly before serving.

Nutrition Facts : Calories 344.7 calories, Carbohydrate 8.9 g, Cholesterol 397.4 mg, Fat 26.8 g, Fiber 0.2 g, Protein 17 g, SaturatedFat 8.7 g, Sodium 647 mg, Sugar 7.8 g

PIZZA OMELET



Pizza Omelet image

"My son, Jeremy, has been helping around the kitchen since he was big enough to stand on a kitchen chair and stir something," relates Sandy Cork of Melvin, Michigan. "One of his favorite recipes is this pizza-flavored omelet."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 1 serving.

Number Of Ingredients 7

2 eggs
2 tablespoons milk
1 tablespoon butter
1/4 cup pizza sauce
10 slices pepperoni
1/4 cup shredded part-skim mozzarella cheese
1 tablespoon shredded Parmesan cheese

Steps:

  • In a bowl, beat eggs and milk. In a skillet over medium heat, melt butter. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely set, remove from the heat., Spread pizza sauce over half of the eggs; top with pepperoni and mozzarella cheese. Fold in half; sprinkle with Parmesan cheese. Serve immediately.

Nutrition Facts :

BAKED PUFFY CHEESE OMELET WITH PEACH SALSA



Baked Puffy Cheese Omelet with Peach Salsa image

Add something cheesy to your family's breakfast! Enjoy this puffy baked omelet that's made using Bisquick® mix and served with peach salsa - ready in 55 minutes!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 55m

Yield 6

Number Of Ingredients 7

1 1/4 cups shredded Mexican cheese blend (5 oz)
3 medium green onions, thinly sliced (3 tablespoons)
1/3 cup Original Bisquick™ mix
1 cup milk
4 eggs
1/4 cup chunky-style salsa
1/4 cup peach preserves

Steps:

  • Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle 1 cup of the cheese and the onions in pie plate.
  • In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until well blended. Pour into pie plate.
  • Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/4 cup cheese; bake 3 to 5 minutes longer or until melted. Let stand 5 minutes before serving.
  • In small bowl, mix salsa and preserves. Serve omelet with salsa.

Nutrition Facts : Calories 230, Carbohydrate 17 g, Cholesterol 165 mg, Fat 1, Fiber 0 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 10 g, TransFat 0 g

PEACH OMELETTE SOUFFLE



Peach Omelette Souffle image

Make and share this Peach Omelette Souffle recipe from Food.com.

Provided by najwa

Categories     Breakfast

Time 17m

Yield 1 serving(s)

Number Of Ingredients 5

1 peach, chopped
2 tablespoons sugar-reduced peach jam, warmed
1 teaspoon sugar
2 eggs, separated,at room temperature
2 teaspoons confectioners' sugar

Steps:

  • Mix the peach and jam in a small bowl, set aside.
  • In a small bowl, beat 1 teaspoon sugar with the egg yolks until pale and creamy (this takes a few minutes).
  • In another bowl, beat egg whites until stiff.
  • Pour egg yolks over it, fold gently.
  • Heat a non-stick 7" skillet, spray with non-stick cooking spray; pour eggs into it.
  • Cook for a few minutes until lightly browned, transfer to a broiler and continue cooking until top is browned; watch carefully!
  • Fill with the peach mixture and fold, sprinkle with icing sugar.

PEACH OMELET



peach omelet image

Make and share this peach omelet recipe from Food.com.

Provided by nzsailor

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 5

4 eggs
1 can peaches in light syrup
1 teaspoon cornstarch
3 -5 drops yellow food coloring
1/2 cup sour cream, at room temp

Steps:

  • heat peaches with juice along with food color and corn starch in a sauce pan meanwhile make flat omelet.
  • pour peaches over omelet.
  • drizzle with sour cream.
  • serve with bacon and slightly sweet corn bread.

PEACH BELLINI



Peach Bellini image

Provided by Michael Symon : Food Network

Categories     beverage

Time 10m

Yield 4 servings

Number Of Ingredients 3

3 ripe or frozen peaches
1 tablespoon sugar
1 bottle prosecco or champagne, chilled

Steps:

  • If using fresh peaches, remove the pit from all 3 peaches. Dice 2 of the peaches and add to the bowl of a food processor. Add the sugar and puree until smooth, then press through a fine mesh sieve. Chill until ready to use.
  • Thinly slice the remaining peach.
  • Place 1 to 2 tablespoons of peach puree into each of 4 champagne flutes. Top the glasses with prosecco and drop in a peach slice before serving.

PUFFY OMELET



Puffy Omelet image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 7

4 large eggs
Kosher salt and freshly ground black pepper
2/3 cup grated Gruyere cheese
1/4 cup soda water
2 tablespoons unsalted butter
Thinly sliced fresh chives, for topping
Thinly sliced fresh flat-leaf parsley, for topping

Steps:

  • Separate the egg yolks and whites into 2 separate medium bowls. Add 1 tablespoon of water to the egg whites and, using a hand mixer, beat on medium-high speed until medium peaks form, 4 to 5 minutes.
  • Season the yolks with salt and pepper and beat until smooth, thickened and slightly pale in color. Fold one-third of the egg whites into the egg yolks and thoroughly mix until there are no streaks. Add half of the Gruyere and the soda water. Pour in the remaining egg whites and gently fold to combine.
  • Melt the butter in a 10-inch nonstick skillet over medium heat until it foams, then pour in the egg mixture, smoothing the top. Cover the skillet and cook until the omelet is golden brown on the bottom and you can lift the edges to peak underneath, about 5 minutes.
  • Sprinkle the remaining cheese and the herbs on top, cover the skillet and cook 2 more minutes. Remove the pan from the heat and keep covered until the cheese melts, about 1 minute. Fold over and serve.

CLASSIC OMELET WITH SPINACH-BASIL PESTO



Classic Omelet with Spinach-Basil Pesto image

If things don't turn out exactly as planned when cooking an omelet, don't fret. Broken omelets make great scrambled eggs.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 4

1 teaspoon extra-virgin olive oil
3 eggs, whisked
Coarse salt and freshly ground black pepper
1 tablespoon Spinach-Basil Pesto

Steps:

  • Preheat an 8-inch pan over medium-low heat for 2 minutes. Add oil and swirl to coat. Season eggs with salt and pepper and pour into pan.
  • Cook, occasionally tilting pan and lifting up set egg. Cook until omelet is just set, 3 to 4 minutes (be careful to not let the bottom brown).
  • Spread half the omelet with pesto and flip over other side. Continue to cook until pesto is warm, about 30 seconds more.

CHEESY BAKED SUPPER OMELET



Cheesy Baked Supper Omelet image

Get this egg dish for six in the oven far faster than making individual omelets one at a time on the stove.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 8

1 tablespoon butter or margarine
1/2 cup chopped red or green bell pepper (1 small)
1/4 cup chopped onion (1/2 medium)
12 eggs
1 container (8 oz) sour cream
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups shredded Cheddar-Monterey Jack cheese blend (6 oz)

Steps:

  • Heat oven to 325°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. In 8-inch skillet, melt butter over medium heat. Add bell pepper and onion; cook 2 to 3 minutes, stirring occasionally, until tender.
  • In large bowl, beat eggs, sour cream, salt and pepper with wire whisk until well blended. Stir in bell pepper mixture and cheese. Pour into baking dish.
  • Bake uncovered 20 to 25 minutes or until eggs are set. Cut omelet into squares to serve.

Nutrition Facts : Calories 360, Carbohydrate 4 g, Cholesterol 480 mg, Fat 3, Fiber 0 g, Protein 21 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 4 g, TransFat 1/2 g

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