Fosters Omelets Recipes

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BAKED BRUNCH OMELET



Baked Brunch Omelet image

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

½ (1 pound) loaf white bread, cut into cubes
1 ½ pounds Cheddar cheese, shredded
1 cup cubed cooked ham
8 eggs
2 cups milk
1 pinch salt
1 dash hot pepper sauce, or to taste
¼ cup chopped green onion

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

FOSTER'S OMELETS



Foster's Omelets image

An omelet can be as delicious plain as filled with an almost endless array of cooked vegetables, cheeses, herbs, smoked meats, fish, and more. Look in your refrigerator and utilize leftovers such as grilled asparagus, cooked broccoli, or spinach. I always garnish the omelet with a sauce, salsa, or herb that complements the filling.

Provided by Sarah Foster

Yield Serves 1

Number Of Ingredients 3

3 large eggs
Salt and freshly ground black pepper to taste
1 1/2 tablespoons unsalted butter

Steps:

  • Heat an 8-inch nonstick omelet pan over medium heat.
  • Beat the eggs with the salt and pepper in a small bowl with a whisk or fork.
  • Place the butter in the pan and swirl it around in the pan to distribute evenly. When the butter has melted and the foam subsides, pour the eggs into the pan.
  • Let the eggs sit for a few seconds to begin cooking, then push the outer edges of the eggs toward the center of the pan with a spatula. As they cook, continue pushing the edges toward the center, allowing uncooked egg to flow to the outer edges of the pan.
  • When the eggs are still moist but no longer runny, place the desired filling on one side of the omelet.
  • Fold the omelet over the filling with a spatula. Slide the omelet onto a warm plate and serve immediately or keep warm while you make the remaining omelets. Garnish as desired.

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