The Rachael Omelet Recipes

OVEN BAKED OMELET

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
• Beat eggs, sour cream, milk, and salt in a bowl until blended. Stir in green onions. Pour mixture in the prepared baking dish.
• Bake in the preheated oven until set, 25 to 30 minutes. Sprinkle Cheddar cheese over eggs and continue baking until cheese is melted, 2 to 3 minutes more.

DINNER OMELET FOR TWO

Steps:

• Melt margarine in a skillet no longer than 8 inches. Saute tomato, green onion, mushrooms and ham for 5 minutes. Season with basil.
• Add salt to egg whites and beat until stiff.
• Beat egg yolks until thick and lemon colored.
• Fold egg whites and yolks together. Fold in sour cream, cheese and vegetable-ham mixture.
• Pour into lightly greased skillet. Cook over low heat for 3 to 4 minutes until omelet is lightly browned on the bottom, then run skillet under broiler.
• Cook until omelet is puffy and golden brown on top. Cut omelet in half and serve on warm plates, please. Serves 2.
• Friends & Lovers.

SPINACH AND FETA OMELET (WW)

Steps:

• In a small bowl combine first 5 ingredients (egg - salt).
• Spray a small skillet with Pam and head over medium heat.
• Add egg mixture to skillet, cooking until bottom of eggs is firm (5-10 minutes). Flip omelet and cook other side until set (3-5 minutes).
• Put cheese on one half of omelet and flip over other half.
• Cut in half to serve.

LAYERED ZUCCHINI AND RICOTTA OMELET CAKE

Steps:

• In a small bowl, combine the ricotta with some milk to thin it out to a spreadable consistency and season it with thyme, salt and pepper, to taste.
• Line a cake pan with plastic wrap. Choose a nonstick skillet similar in size to your cake pan.
• Beat the eggs with salt and pepper, to taste. Have 2 plates on hand that are similar in size to the skillet. Heat a tablespoon of extra-virgin olive oil in the skillet over medium to medium-high heat. Add 1/3 of the zucchini, chili, sweet peppers and scallions to the pan, season with salt and pepper, to taste. Saute the mixture for a couple of minutes then add 1/3 of the eggs and brown the omelet. Cover the pan with a plate and flip the omelet over and brown on the other side. Slide the browned omelet onto another plate and repeat twice more to create 3 omelets.
• Put the most appealing omelet in bottom of a cake pan, spread with half the ricotta mixture and top with another omelet, more cheese and then the third omelet. Invert onto cake plate or stand and top with arugula and shaved Parmesan. Cut into wedges and serve.

THE "RACHAEL" OMELET

Steps:

• Steam the broccoli, either in a microwave or steamer, until tender and reserve.
• Melt the butter in an omelet pan or small skillet over medium-high heat. Add the tomatoes, onions, peppers, and mushrooms and cook, stirring frequently until the onions soften and the tomato juices evaporate, about 5 minutes. Add the broccoli to the pan and season the vegetable mixture with salt and pepper. Pour the eggs over the vegetables. Cook until the eggs begin to set 2 to 3 minutes. Sprinkle the cheeses over the omelet. Cook until the eggs are no longer runny then fold the omelet in half. Raise the heat if the omelet is not brown. Cook for another 1 to 2 minutes, if necessary, then transfer to a plate and serve with whole-wheat toast and fresh fruit.