Baked Puffy Cheese Omelet With Peach Salsa Recipes

BAKED PUFFY CHEESE OMELET WITH PEACH SALSA

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.

BAKED SWISS CHEESE OMELET

Steps:

• Preheat oven to 350 degrees F.
• Grease a 13x9x2 inch glass baking dish.
• Spread the cheese over the bottom of the baking dish.
• Dot with butter.
• Pour half the heavy cream over the cheese.
• Add the eggs and then the remaining cream.
• Sprinkle with pepper.
• Bake for 40 to 45 minutes or until set.
• Serves 8.

PUFFY OMELET

Steps:

• Heat oven to 325°F.
• In medium bowl, beat egg whites, water and salt with electric mixer on high speed until stiff but not dry. In small bowl, beat egg yolks and pepper on high speed about 3 minutes or until very thick and lemon colored. Fold egg yolks into egg whites.
• In 10-inch ovenproof skillet, melt butter over medium heat. As butter melts, tilt skillet to coat bottom. Pour egg mixture into skillet. Gently level surface; reduce heat to low. Cook about 5 minutes or until puffy and bottom is light brown. Carefully lift omelet at edge to see color.)
• Bake uncovered 12 to 15 minutes or until knife inserted in center comes out clean.
• Tilt skillet and slip pancake turner or metal spatula under omelet to loosen. Fold omelet in half, being careful not to break it. Slip onto warm serving plate. Serve with salsa or tomato pasta sauce.

PUFFY OMELET

Steps:

• In a large bowl, let egg whites warm to room temperature about 1 hour.
• Preheat the oven to 350 degrees F.
• On high, beat egg whites with mixer with cream of tartar just until stiff peaks form when beaters are slowly raised.
• In small bowl, using the same beaters, beat egg yolks until thick and lemon colored.
• Add salt, pepper, and milk gradually, beat until well combined.
• With a wire whisk or rubber spatula gently fold egg yolk mixture into the egg whites just until combined.
• Slowly heat a 9-10" heavy skillet with heat resistant handle, or an omelet pan.
• (To test temperature sprinkle a little cold water on skillet. Water should sizzle and roll off in drops).
• Add butter and oil; heat until it sizzles briskly-it should not brown.
• Tilt pan to coat side with butter mixture.
• Spread egg mixture evenly in pan; cook over low heat, without stirring, until lightly browned on underside-about 10 minutes.
• Transfer skillet to oven, bake 10-12 minutes or until top seems firm when gently pressed with fingertip.
• To serve, fold omelet in half.
• Turn out onto heated serving platter.
• Garnish with parsley sprigs, if desired.

PUFFY OMELET

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.

FLUFFY BAKED OMELET

Steps:

• Preheat the oven to 350 degrees.
• Lightly grease a well seasoned iron skillet, and place it in the oven while the oven is preheating, and you are preparing the omelet.
• Separate the egg whites from the yolks.
• Beat the egg whites until stiff but not dry.
• Beat the egg yolks well, slowly add the flour and stir until smoothly blended.
• Add the milk and mix well.
• Lightly fold in the stiffly beaten egg whites.
• Remove the skillet from the oven and pour the omelet into it.
• Bake for 10 minutes or until the omelet is set in the center and lightly browned.
• When the omelet is done, remove from the oven and loosen the sides with a spatula.
• Place a platter close to the skillet, and with a spatula loosen the bottom of the omelet and slide it out onto the platter.
• Pour the melted butter over the omelet, and sprinkle with salt and pepper.
• **Note:If desired, you can place the asparagus spears in a wheel pattern on top of the omelet before placing it in the oven and/or sprinkle the grated cheese over the top.

FLUFFY OMELET WITH CHEESE SAUCE

Steps:

• Beat egg whites until frothy.
• Add water and salt and beat until stiff, but not dry.
• Beat egg yolks until lemon-colored and very thick.
• Gently fold yolks into the whites.
• Heat butter in a 10" skillet with oven proof handle.
• Pour in the egg mixture, spreading it evenly, but slightly higher around the edges.
• Reduce heat and cook slowly about 8 to 10 minutes, or until omelet is puffed up and set.
• Gently lift up on edge of it with a spatula; it should be golden on the underside.
• Bake in a 325° oven for about 10 minutes, or until a knife inserted in omelet center comes out clean.
• Loosen omelet around edges with spatula. Tilt pan and fold the smaller, or upper half, over the lower half.
• With the aid of spatula and spoon, slip omelet onto hot platter.
• Spoon Cheese Sauce on it and serve at once.
• To make cheese sauce:.
• Melt 2 tablespoons butter in saucepan over low heat.
• Blend in 2 tablespoons flour, 1/4 teaspoon salt and a dash of black pepper.
• Add 1 cup milk all at one time and cook and stir until mixture bubbles and thickens. Add 1 cup shredded sharp cheese and stir until it melts.