Loaded Omelets Recipes

LOADED OMELET

Steps:

• Preheat broiler.
• Melt 1 tablespoon butter in heavy large skillet over medium-high heat.
• Add onion and saute until translucent, about 4 minutes.
• Transfer onion to small bowl.
• Melt remaining 1 tablespoon butter in same skillet.
• Add eggs to skillet and season with salt and pepper.
• Cook until edges of omelet are set, about 1 minute.
• Lift edges of omelet and tilt skillet, allowing uncooked eggs to flow under cooked edges.
• Continue cooking until eggs are almost set, about 2 minutes.
• Sprinkle sauteed onion, green onions, cream cheese, smoked salmon and mozzarella over omelet.
• Broil until mozzarella melts, about 3 minutes.
• Cut omelet into wedges and top with caviar.

LOADED OMELET

Steps:

• Preheat broiler. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add onion and sauté until translucent, about 4 minutes. Transfer onion to small bowl. Melt remaining 1 tablespoon butter in same skillet. Add eggs to skillet and season with salt and pepper. Cook until edges of omelet are set, about 1 minute. Lift edges of omelet and tilt skillet, allowing uncooked eggs to flow under cooked edges. Continue cooking until eggs are almost set, about 2 minutes. Sprinkle sautéed onion, green onions, cream cheese, smoked salmon and mozzarella over omelet. Broil until mozzarella melts, about 3 minutes. Cut omelet into wedges and top with caviar.

LOADED OMELETS

Steps:

• Preheat oven to 250 degrees F.
• Heat 2 teaspoons of the oil in a large skillet over medium heat.
• Whisk together the eggs, milk, salt, and black pepper. Pour half of mixture into hot skillet. When egg starts to cook, lift edges with a spatula to allow uncooked egg to slide underneath. When almost cooked through, top 1 half with desired toppings. Fold over untopped side and cook 2 minutes, until egg is cooked through and cheese melts (if using cheese). Transfer omelet to a baking sheet and place in a warm oven while you prepare second omelet.
• Slice omelets in half and serve.

LOADED OMELET

Steps:

• Beat together eggs, scallions and half and half until frothy and completely blended
• Prepare frying pan with olive oil, butter, margarine or cooking spray over medium-high heat
• Pour egg mixture into pan (use spatula to lift edges as it cooks to prevent sticking).
• Add 3/4 ham, turkey and cheese to half of pan. Set aside remainder for topping. This is also time to add any desired veggies
• Gently fold remaining half over ingredients and allow cheese to melt (approximately 3 minutes).
• Slide omelet onto plate and top with remaining ham/turkey/cheese. Season as desired with salt/pepper or other seasoning. Serve hot.

SUPER-STUFFED OMELET

Steps:

• In a 10-in. nonstick skillet, coated with cooking spray, saute the tomato, mushrooms, green pepper and onion until tender; remove and set aside., In a small bowl, whisk the eggs, milk, parsley, basil and pepper. Pour into skillet,; cook over medium heat. As the eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, top with spinach, cheese slices and tortilla., Invert pan to flip omelet; return omelet to pan, tortilla side down. Place ham and sauteed vegetables on one side of omelet. Sprinkle with 3/4 cup shredded cheese; fold the omelet over filling. Cover and let stand for 1-1/2 minutes or until cheese is melted. Remove from the heat. Top with remaining shredded cheese. Serve with salsa and sour cream if desired.

OMELET BITES

Steps:

• Preheat oven to 350°F Prepare a 12-cup muffin tin with non-stick cooking spray.
• In a large bowl whisk eggs. Season with salt and pepper and combine. To the eggs, combine green pepper, cherry tomatoes, quinoa, red onion, baby spinach, cheddar cheese.
• Transfer to muffin tin using a 1/3 cup measuring cup.
• Bake until egg is completely set, 20 to 25 minutes.