Baked Gruyere And Sausage Omelet Recipes

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PARSLEY-CROUTON OMELETS WITH GRUYèRE



Parsley-Crouton Omelets with Gruyère image

Categories     Cheese     Dairy     Egg     Herb     Breakfast     Brunch     Vegetarian     Parsley     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 15

For Filling
2 cups cubed (1/2-inch) firm white bread
3 tablespoons unsalted butter, melted
1/4 teaspoon salt
1/2 cup finely chopped fresh parsley
1 small garlic clove, finely chopped
3 1/2 oz Gruyére cheese (1 cup)
For omelets
12 large eggs
4 teaspoons water
1 scant teaspoon salt
1/2 teaspoon black pepper
1/2 stick (1/4 cup) unsalted butter
Special Equipment
a well-seasoned 9 1/2-inch carbon-steel French omelet pan

Steps:

  • Make Filling:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Toss bread cubes with butter in a shallow baking pan, then bake until golden and crisp, 10 to 15 minutes. Sprinkle with salt.
  • Stir together parsley and garlic in a small bowl. Coarsely grate cheese (1 cup).
  • Make omelets:
  • Beat together 3 eggs, 1 teaspoon water, scant 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl with a fork until combined.
  • Heat omelet pan over moderately high heat until hot, then add 1 tablespoon butter and heat, swirling pan, until foam subsides and begins to brown near edge of pan. Pour beaten eggs into skillet, then cook, shaking pan back and forth quickly with one hand while stirring eggs in a circular pattern with a heatproof rubber spatula with the other hand, until eggs begin to set. Quickly spread set eggs evenly in skillet and sprinkle with 1/4 cup cheese and 1 tablespoon parsley-garlic mixture, then cook until omelet is just set, about 30 seconds to 1 minute. Add one fourth of croutons (about 1/3 cup) across center of omelet. Holding handle of pan near you, lift edge of omelet closest to handle using a rubber spatula and fold one third of omelet over croutons. Grabbing handle from underneath, tilt pan over plate until unfolded part of omelet slides onto plate, then immediately invert skillet, as if trying to cover plate, to make omelet fold over itself onto plate. Make 3 more omelets in same manner.

BAKED CHEESE AND SAUSAGE OMELET



Baked Cheese and Sausage Omelet image

Perfect for holidays or when you just don't want to fuss over the stove-top. This recipe is so easy, with great results. Any type of cheese and sausage can be used. Also, other ingredients can be added, I usually add some shrooms and a dash of cayenne pepper, use your imagination. Do ahead: you can cook the sausage and onions the day before and refrigerate. This is adapted from Food Network, Giada's show. Hope you enjoy!

Provided by Scoutie

Categories     Breakfast

Time 43m

Yield 4-6 serving(s)

Number Of Ingredients 12

butter, for greasing baking dish
2 tablespoons olive oil
1 small onion, diced
1/2 lb Italian sausage, casings removed
8 large eggs
1/3 cup whole milk
1 teaspoon kosher salt
fresh ground black pepper
1 red bell pepper, diced
1 1/2 cups grated gruyere cheese
1/4 cup fresh flat-leaf parsley, plus
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 425 degrees F.
  • Lightly butter an 8 by 8-inch baking dish.
  • Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set the pan aside to cool.
  • In a large bowl, whisk together the eggs, milk, salt and pepper until smooth, about 20 seconds.
  • Add the red bell pepper, 1 cup of Gruyere cheese and 1/4 cup of parsley. Stir in the onion mixture.
  • Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for 20 to 25 minutes or until golden brown.
  • Cut the baked omelet into wedges and sprinkle with remaining parsley before serving.

Nutrition Facts : Calories 598.4, Fat 46.1, SaturatedFat 17.5, Cholesterol 501.9, Sodium 1409.6, Carbohydrate 8.2, Fiber 1.1, Sugar 4.5, Protein 36.8

COUNTRY FRENCH OMELET



Country French Omelet image

Provided by Ina Garten

Time 35m

Yield 2 servings

Number Of Ingredients 8

1 tablespoon good olive oil
3 slices thick-cut bacon, cut into 1-inch pieces
1 cup (1-inch-diced) unpeeled Yukon Gold potatoes
Kosher salt and freshly ground black pepper
5 extra-large eggs
3 tablespoons milk
1 tablespoon unsalted butter
1 tablespoon fresh chopped chives

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.

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