BAKED BRUNCH OMELET
This is so easy to prepare and everyone raves about it. The best part is that you can put it together the night before and just pop it in the oven the next morning. Delicious!
Provided by WALLEN
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 1h15m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
- Place half of the bread cubes on bottom of baking pan. Sprinkle with half of the ham and then half of the cheese; repeat.
- In a large bowl, beat together eggs, milk, salt, hot sauce and green onions. Pour egg mixture into pan.
- Place pan on top of a baking sheet with a rim and place in oven. Pour water into baking sheet and bake for 60 minutes, or until eggs have set.
Nutrition Facts : Calories 375.4 calories, Carbohydrate 12.6 g, Cholesterol 193.1 mg, Fat 25.6 g, Fiber 0.5 g, Protein 23.2 g, SaturatedFat 14.4 g, Sodium 691.6 mg, Sugar 3.3 g
BREAKFAST OMELETS
This omelet recipe makes a quick and easy breakfast for a special weekend brunch or a casual weekend breakfast.
Provided by Land O'Lakes
Categories Omelet Savory Cooking Egg Breakfast and Brunch
Yield 4 servings
Number Of Ingredients 6
Steps:
- Beat eggs in bowl. Spray 10-inch skillet with no-stick cooking spray; heat skillet over medium heat.
- Pour 1/2 cup beaten eggs into skillet for each omelet. Cook 30 seconds; sprinkle with salt and pepper, if desired. Lift edge of eggs with spatula to allow uncooked portion to flow underneath 2-3 minutes or until mixture is set.
- Place 2 cheese halves over half of omelet; gently fold 1 side of omelet over filling. Carefully slide omelet onto serving plate. Sprinkle with chopped bell pepper and parsley, if desired. Repeat with remaining ingredients.
Nutrition Facts : Calories 230 calories, Fat 16 grams, SaturatedFat grams, Transfat grams, Cholesterol 390 milligrams, Sodium 430 milligrams, Carbohydrate 1 grams, Fiber 0 grams, Sugar grams, Protein 16 grams
BRUNCH OVEN OMELET
Enjoy this easy omelet recipe for a filling brunch - oven baked and ready in just about an hour!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 325°F. In 13x9-inch (3-quart) glass baking dish, melt butter in oven; tilt dish to coat bottom.
- In large bowl, beat eggs, sour cream, milk and salt with fork or wire whisk until blended. Stir in onions. Pour into baking dish.
- Bake uncovered about 35 minutes or until eggs are set but moist. Sprinkle with parsley.
Nutrition Facts : Calories 200, Carbohydrate 3 g, Cholesterol 340 mg, Fat 2, Fiber 0 g, Protein 11 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 3 g, TransFat 0 g
COUNTRY FRENCH OMELET
Provided by Ina Garten
Time 35m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.
- Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.
- Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.
FRENCH OMELET
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Combine the eggs, milk, salt, and pepper in a medium bowl and mix very well with a fork or a whisk.
- Set a plate by the stove. Heat a small (about 6 inches) seasoned omelet pan or non-stick skillet over medium-high heat. When the pan is warm, add the butter (it should sizzle gently). Swirl the pan to distribute the butter as it melts. When the butter stops sizzling and the foam subsides add the eggs. Pause to let the eggs heat slightly and then stir vigorously, with a heatproof spatula, making sure you include the sides of the egg mixture occasionally so the omelet cooks evenly. Once the eggs are just set, bang the pan gently on the burner to release the omelet from the pan. Check to see that it is not sticking to the sides or bottom of the pan, if so release the omelet with a heat proof spatula. Hold the pan at a 45-degree angle to the stove and carefully fold the omelet like a business letter. Cook just until the desired degree of doneness lifting the pan or reducing the heat to prevent browning. (A classic omelet doesn't have any browning on it.) Transfer to a warm plate and serve.
- Omelet Filling Suggestions: There are many omelet fillings, both raw and cooked, sweet and savory. Here is a starting point, but feel free to improvise. Once the eggs are set add any of these ingredients before folding. An alternative method, to use with delicate fillings, like creme fraiche and herbs, fresh fruits or caviar; is it to roll the omelet and then slice the top open, as you would a baked potato, and then fill it.
- - 1 tablespoon finely chopped fresh herbs, like Italian parsley, basil, dill, tarragon, chives, thyme, and chervil. Use the herbs alone or in combination, like the classic combination fine herbs (equal parts parsley, chervil, chives and tarragon.) Brush the finished omelet with butter and sprinkle with additional herbs. Herbs can also be added to the omelet mixture to flavor the eggs more fully.
- - 2 to 3 tablespoons cooked vegetables like, chopped asparagus, spinach or other greens, zucchini, mushrooms, eggplant or peppers
- - 2 tablespoons diced fresh tomato or avocado
- - 2 tablespoons grated cheese, like Gruyere, Goat cheese, Cheddar, Monterey Jack, Gouda, Feta
- - 1 tablespoon currant jelly, then dust omelet with confectioner's sugar
- - 2 tablespoons chopped proscuitto or other ham, crumbled cooked bacon or other cured meat
- - 1 to 2 tablespoons chopped smoked salmon or trout, with a tablespoon sour cream, cream cheese or creme fraiche
- - 1 tablespoon honey with 1 tablespoon ricotta cheese
- - 2 to 3 tablespoons sliced apples, pears or strawberries, alone or with a complimentary cheese
PERFECT BRUNCH OMELETS
Steps:
- In a small bowl, combine the tomatoes, onion, peppers, lime juice, cilantro, garlic and oregano; set aside., In a small nonstick skillet, melt 1 teaspoon butter over medium-high heat. Whisk the eggs, milk, salt and pepper. Add 2/3 cup egg mixture 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, spoon 1/3 cup tomato mixture on one side and sprinkle with 1/3 cup cheese; fold other side over filling. Slide omelet onto a plate. Repeat.
Nutrition Facts : Calories 336 calories, Fat 25g fat (14g saturated fat), Cholesterol 475mg cholesterol, Sodium 604mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 22g protein.
SONORAN DESERT BRUNCH OMELET
Got a brunch crowd at your hacienda? Serve them this Sonoran Desert-style omelet, made with fresh, tender cactus leaves, ham and Cheddar cheese.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Cook cactus in boiling water 15 min. or until tender; drain and pat dry. Heat oil in large skillet on medium-high heat. Add cactus, onions and garlic; cook and stir 5 min. or until onions are crisp-tender.
- Beat eggs and milk in large bowl with whisk until blended. Stir in ham. Add egg mixture to skillet; cook on medium heat 3 to 5 min. or until almost set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath.
- When egg mixture is set but top is still slightly moist, slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Sprinkle with cheese.
Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 200 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
DINER-STYLE WESTERN OMELET
This ham, bell pepper, and onion-filled diner classic is also sometimes called a "Denver Omelet."
Provided by Anna Stockwell
Categories Cook Like a Diner Breakfast Egg Omelet Bell Pepper Onion Ham Brunch Cheese Denver Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 1 omelet
Number Of Ingredients 9
Steps:
- Heat oil in a medium (preferably 10") nonstick skillet over medium. Cook ham, onion, and bell pepper, stirring often, until softened and beginning to brown, 5-7 minutes.
- Meanwhile, whisk eggs, milk, salt, and pepper in a medium bowl.
- Reduce heat to medium-low and shake pan so that ham and vegetables form a single layer. Pour egg mixture over ham and vegetables, then sprinkle cheese over. Cook, tilting skillet and gently running a rubber spatula around edges to allow uncooked egg to flow underneath, until eggs are mostly set, about 5 minutes. Fold omelet in half, cover, and cook until set, about 1 minute. Slide onto a plate to serve.
BRUNCH OVEN OMELET
This was a breakfast hit for my niece who is very picky. The recipe came from Betty Crocker's New Cookbook.
Provided by AmyZoe
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 325.
- Melt butter in 8x8x2" square baking dish in oven. Tilt dish to coat bottom.
- Beat eggs, sour cream, milk, and salt until blended. Stir in onions and pour into dish.
- Bake about 25 minutes or until eggs are set in center but still moinst.
Nutrition Facts : Calories 298.3, Fat 24.1, SaturatedFat 11.6, Cholesterol 508.1, Sodium 810.4, Carbohydrate 3.7, Fiber 0.1, Sugar 1, Protein 16.2
SOUTHWESTERN OMELETTE RECIPE BY TASTY
Here's what you need: oil, ham, bell peppers, spinach, salt, pepper, eggs, jack cheese, shredded cheddar cheese, avocado
Provided by Alvin Zhou
Categories Breakfast
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat oil in a pan over high heat.
- Cook the ham, peppers, and spinach with a pinch of salt and pepper until the spinach has wilted. Transfer to a bowl.
- Whisk the 4 eggs with a pinch of salt & pepper, then pour half of the mixture into the pan, swirling it around to make a full circle. Lower to a medium heat.
- Cook for about 15 seconds, then spoon half of the veggie mixture on one half of the omelette and sprinkle half of the jack and half the cheddar cheese on the other half.
- Cook until the cheese is half melted, then fold one half of the omelette over the other.
- Cook for another 15 seconds, then remove and transfer to a plate.
- Fan out half of the avocado slices on top of the omelette, then repeat with the other omelette.
- Enjoy!
Nutrition Facts : Calories 815 calories, Carbohydrate 21 grams, Fat 61 grams, Fiber 7 grams, Protein 46 grams, Sugar 9 grams
SOUR CREAM DESSERT OMELET
This is from The Norwegian Kitchen and is being posted for the Zaar World Tour 2005. Great topped with fresh berries and powdered sugar.
Provided by PaulaG
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Whisk together the cream and sour cream with 1 tablespoon of the sugar.
- Beat egg yolks with the remaining sugar until light and lemon-colored; fold into the cream mixture.
- Fold in the flour.
- Beat egg whites until stiff but not dry and fold into the cream mixture.
- Pour into a greased ovenproof dish (8 or 9-inch cast iron skillet works great).
- Bake until puffed, golden and set about 15 to 20 minutes.
- Enjoy topped with fresh berries and a dusting of powdered sugar.
Nutrition Facts : Calories 523.8, Fat 40.7, SaturatedFat 22.7, Cholesterol 390.4, Sodium 175.6, Carbohydrate 26.1, Fiber 0.6, Sugar 8.7, Protein 14
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