Pear Oven Omelet Recipes

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PEAR OVEN OMELET



Pear Oven Omelet image

An abundant crop of pears was the inspiration for this recipe. What a great way to start the day! My husband and children request this omelet frequently.-Sandra Lackie, Creemore, Ontario

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

2 tablespoons butter
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
3 tablespoons sugar, divided
3 medium ripe pears, peeled and thinly sliced
2 tablespoons all-purpose flour
4 eggs, separated
1/2 teaspoon vanilla extract

Steps:

  • In an ovenproof 10-in. skillet, melt butter over medium heat. Stir in the cinnamon, ginger and 1 tablespoon of sugar. Cook for 1 minute or until sugar is dissolved. Add pears. Reduce heat; cook for 5 minutes or until pear are softened, stirring occasionally. Remove from the heat; arrange pears evenly in the skillet., In a large bowl, whisk the flour, 1 tablespoon sugar, egg yolks and vanilla until smooth. In a small bowl, beat the egg whites with remaining sugar until stiff peaks form. Gently fold into the egg yolk mixture just until blended. , Spread over the pears. Bake, uncovered, at 400° for 10 minutes or until puffed and golden brown.

Nutrition Facts : Calories 250 calories, Fat 11g fat (5g saturated fat), Cholesterol 228mg cholesterol, Sodium 121mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 3g fiber), Protein 7g protein.

ROASTED PEAR AND GOAT CHEESE OMELET



Roasted Pear and Goat Cheese Omelet image

Categories     Cheese     Side     Roast     Goat Cheese     Pear

Yield serves 1

Number Of Ingredients 9

For the Pears
2 sweet ripe pears, peeled, cored, and cut lengthwise into 1/4-inch-thick slices
2 tablespoons unsalted butter, melted
Pinch of kosher salt
For the Omelet
3 extra-large eggs
1 teaspoon unsalted butter, melted
2 ounces good-quality goat cheese, crumbled (1/4 cup)
1 teaspoon chopped fresh parsley

Steps:

  • Preheat the oven to 375°F.
  • Toss together the pear slices, melted butter, and salt in a small shallow baking pan. Roast the pears for 5 minutes. Using tongs or a spatula, turn over the pears so they'll cook evenly. Continue to roast for another 10 to 15 minutes, or until browned. Set aside to cool.
  • Using a whisk or a fork, beat the eggs in a small bowl until frothy.
  • For each omelet, sauté 8 pear slices in the butter in an 8-inch nonstick skillet over medium heat for 1 minute. Pour the eggs into the pan, tilting the pan gently to evenly distribute the eggs around the pear slices. Let the eggs cook and set for about 5 seconds.
  • Using a silicone or rubber spatula, gently pull the cooked egg from the edges toward the center of the pan, while allowing the liquid egg to run underneath and onto the hot pan. When the sides of the omelet begin to rise up the edge of the pan, flip the omelet. It is done when it is nicely set but not overly firm. There should be traces of just-cooked egg in the center of the omelet.
  • Sprinkle the goat cheese over half of the omelet. Using the spatula, fold the omelet in half and slide it onto a serving plate. Sprinkle with the parsley and serve.
  • ROASTING FRUIT
  • Roasting intensifies a fruit's naturally sweet flavor, softens it, and opens up many serving possibilities. You can top roasted fruit with ice cream or whipped cream, roll it into a crêpe, or serve it with cakes and other pastries. Apples, pears, apricots, plums, and nectarines are especially delicious when roasted.
  • To roast fruit, preheat the oven to 375°F. Mix the fruit with a little lemon juice in a large bowl. Generously butter a rimmed baking sheet. Place the fruit on the prepared sheet and drizzle with a little melted butter. Roast the fruit for about 20 to 25 minutes, or until soft and golden, turning it with a spatula after 10 minutes. Let the fruit cool on the baking sheet. You can store roasted fruit in the refrigerator for up to 2 days.

EARLY-RISER OVEN OMELET



Early-Riser Oven Omelet image

Everyone will rush to the table when you serve this big fluffy omelet. Packed with tomato, broccoli, ham and cheese, it makes a hearty brunch dish that easily serves a bunch. -Wendy Fawcett, Gillam, Manitoba

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 10

10 large egg whites
5 large eggs
1 cup fat-free milk
1/4 teaspoon seasoned salt
1/4 teaspoon pepper
1-1/2 cups cubed fully cooked ham
1 cup chopped fresh broccoli
1 cup shredded reduced-fat cheddar cheese
1 medium tomato, seeded and chopped
3 tablespoons finely chopped onion

Steps:

  • In a bowl, beat the egg whites, eggs, milk, seasoned salt and pepper. Pour into a greased 10-in. cast-iron or other ovenproof skillet. Sprinkle with the ham, broccoli, cheese, tomato and onion. Bake, uncovered, at 350° until eggs are almost set, 30-35 minutes. Broil 4-6 in. from the heat until the eggs are set and top is lightly browned, 1-2 minutes.

Nutrition Facts : Calories 216 calories, Fat 10g fat (4g saturated fat), Cholesterol 183mg cholesterol, Sodium 805mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

PEAR AND GRUYERE OMELET



Pear and Gruyere Omelet image

Make and share this Pear and Gruyere Omelet recipe from Food.com.

Provided by Outta Here

Categories     Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

1 pear, peeled, cored and thinly sliced (ripe)
5 tablespoons unsalted butter, divided
4 eggs
4 teaspoons cream (or milk)
salt & pepper, to taste
1/3 cup gruyere cheese, shredded

Steps:

  • Melt 3 tablespoon of the butter in sauté pan.
  • Sauté pear slices until just turning soft.
  • Beat together eggs, cream or milk, and salt & pepper until blended but not frothy.
  • Melt remaining butter in omelet pan over high heat until foam begins to recede but before beginning to color.
  • Pour in egg mixture into omelet pan, stirring lightly, but allowing it to set on the bottom.
  • Top half of the omelet with sautéed pears and cheese.
  • With spatula, fold other half over pears and cook until cheese begins to melt. Slide omelet out of pan onto a heated plate.
  • Serve.

PEAR OVEN OMELET



Pear Oven Omelet image

An abundant crop of pears was the inspiration for this recipe. What a great way to start the day! My husband and children request this omelet frequently.--Sandra Lackie, Creemore, Ontario

Provided by Allrecipes Member

Time 30m

Yield 4

Number Of Ingredients 8

2 tablespoons butter or margarine
¼ teaspoon ground cinnamon
⅛ teaspoon ground ginger
3 tablespoons sugar, divided
3 medium pears, peeled and thinly sliced
2 tablespoons all-purpose flour
4 large eggs eggs, separated
½ teaspoon vanilla extract

Steps:

  • In an ovenproof 10-in. skillet, melt butter over medium heat. Stir in cinnamon, ginger and 1 tablespoon of sugar. cook for 1 minute or until the sugar is dissolved. Reduce heat; add the pears. Cook for 5 minutes or until softened, stirring occasionally. remove from the heat; arrange the pears evenly in the skillet.
  • In a bowl, whisk the flour, 1 tablespoon sugar, egg yolks and vanilla until smooth. In a small mixing bowl, beat the egg whites with remaining sugar until stiff peaks form. Gently fold into the egg yolk mixture just until blended. Spread over the pears. Bake, uncovered, at 400 degrees F for 10 minutes or until puffed and golden brown.

Nutrition Facts : Calories 247.2 calories, Carbohydrate 32.2 g, Cholesterol 201.3 mg, Fat 10.9 g, Fiber 4 g, Protein 7.2 g, SaturatedFat 5.2 g, Sodium 112.3 mg, Sugar 22 g

OVEN BAKED OMELET WITH ROASTED PEPPER SAUCE



Oven Baked Omelet With Roasted Pepper Sauce image

This is a super easy brunch dish that doesn't require a lot of cooking. It's versatile and you can use various vegetables and herbs you have. For example, instead of the vegetables I used, you can also use white mushrooms, green peas, green onions, green peppers, red peppers, broccoli, spinach, asparagus, sweet potatoes/yams, pumpkin, summer squash, seaweed, beans, tofu, shrimp, scallops, salmon, tuna, chicken (if you eat these animal products), etc. I made roasted pepper sauce to accompany this dish, but if you don't want to take the extra steps to make the sauce, thousand island or ranch dressing or ketchup would also work. I like to eat it on top of a green salad, but this is optional. For more healthy gluten-free recipes, please visit my blog: www.InnerHarmonyNutrition.com.

Provided by InnerHarmonyNutriti

Categories     Breakfast

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1/2 large onion, chopped
2 cups shiitake mushrooms, chopped
1/3 cup shelled edamame, cooked
1 small carrot, chopped
1/2 teaspoon mixed Italian herbs
5 organic eggs
2 tablespoons almond milk or 2 tablespoons other milk
salt and pepper
1 green onion, sliced (optional)
2/3 cup roasted peppers in a jar
1 tablespoon almond milk or 1 tablespoon other milk
1 teaspoon Dijon mustard
1 -2 teaspoon raw sugar or 1 -2 teaspoon other artificial sweetener
salt and pepper

Steps:

  • Preheat the over to 375°F/180°C.
  • Heat a frying pan with a Tbsp of olive oil. Gradually add vegetables (in the order from the ones that require a longer cooking time to those that require a little cooking time) and sauté.
  • When all the vegetables are soft, season with herbs, salt and pepper. Remove from heat.
  • In a bowl, beat eggs. Add milk, salt and pepper and mix. Add the cooked vegetables and mix.
  • Pour the egg mixture into an 8 x 8 pan coated with olive oil.
  • Bake for 25 minutes. Remove from the oven and leave for 5 minutes. Cut the omelet into 9 pieces.
  • To make the roasted pepper sauce, in a food processor or blender, add all the ingredients and blend.
  • Placing the omelet on a top of a green salad is optional. Infuse love and serve the omelet with the sauce (Topping with sliced green onion is optional).

Nutrition Facts : Calories 224.1, Fat 14.5, SaturatedFat 3.5, Cholesterol 310, Sodium 154.1, Carbohydrate 9.2, Fiber 2.1, Sugar 3.6, Protein 14.7

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