Panini Press Omelet Recipes
OMELET PANINI
"When you're in a hurry to get to work, this speedy breakfast recipe does the trick. The recipe makes two crispy, flavorful sandwiches," notes Dorothy McClinton of North Chicago, Illinois.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Spread two slices of bread with mustard. Top with Havarti cheese and prosciutto; set aside. , In a small nonstick skillet, melt 1 teaspoon butter over medium-high heat. In a small bowl, whisk the eggs, onion, Parmesan cheese, chives and milk. Pour into skillet (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. , Invert omelet onto a plate; cut in half. Place over prosciutto; top with remaining bread. Lightly spread remaining butter over outsides of sandwiches. , Cook on a panini maker or indoor grill until bread is browned and cheese is melted, 1-2 minutes.
Nutrition Facts : Calories 487 calories, Fat 26g fat (14g saturated fat), Cholesterol 279mg cholesterol, Sodium 1084mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein.
DENVER OMELET PANINI
I was wanting something different for breakfast and was doing some browsing. I found a couple of recipes for omelet sandwiches but did not have the proper ingredients and was inspired to create this delicious breakfast treat. The bread I used was a green chili cheese bread; however any good quality bread cut 1/2 inch thick will work.
Provided by PaulaG
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- To an 8-inch omelet pan, add 1 to 2 teaspoons butter and place over medium heat to warm.
- Add the sliced onions and bell peppers, stirring until onions are wilted.
- Stir in the diced Canadian bacon and cook until warmed.
- Beat together the eggs and yogurt/sour cream, salt and pepper, pour over onion mixture and cook until bottom is set.
- As the egg sets, pull cooked portion to the center allowing the uncooked portions to run to bottom of pan.
- When omelet is set on bottom there are a couple of options, if you have another omelet pan the same size, you can flip the omelet into the other, you could put under the broiler the broiler for a few minutes to set or if you are really good flip the omelet and allowing it to finish cooking.
- Lightly butter the bread with softened butter, cut omelet in half and using half for each sandwich place on unbuttered side of bread, top with shredded cheese and cover with remaining slice of bread, buttered side up.
- Cook on preheated Panini press as per manufacturer's recommendations until browned.
- Enjoy!
Nutrition Facts : Calories 555.5, Fat 33.7, SaturatedFat 16.8, Cholesterol 496.9, Sodium 1057.9, Carbohydrate 30.8, Fiber 1.9, Sugar 4.8, Protein 31.4
PANINI PRESS OMELET
Provided by Alton Brown
Time 8m
Yield 1 to 2 servings
Number Of Ingredients 3
Steps:
- Lay the bacon on the press and close the lid. Cook the bacon until crispy and brown, about 2 minutes. Remove the bacon to a plate. Do not drain the fat.
- Scatter the spinach on the press, pour the eggs over the spinach, close the lid, and cook for 1 minute. Remove the egg and spinach from the press, roll like a cigar and eat like an omelet or cut into thin strips and serve immediately with the bacon on the side.
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- Bacon. Making bacon is quick and easy in a panini press! Simply arrange strips of bacon on the cooking surface in a single layer, close the lid, and turn it on.
- Flatbread. A fresh, warm piece of naan is a true pleasure (especially when it’s slathered in a generous amount of garlic… but that’s just my opinion!)
- Veggies. I don’t know about you, but I’m already missing grilling season, especially because of my fondness for grilled veggies! But with the help of my panini press, I can now easily replicate the delicious grilled veggies I enjoyed all summer from the comfort (and warmth) of my kitchen!
- Burgers. Another way you can use a panini press to keep grilling season alive is by grilling up some burgers! As an added bonus, the dual cooking surfaces will cook your burgers through even faster than you can do it out on the grill!
- Quesadillas. Quesadillas couldn’t be easier or faster to make in a panini press! The dual cooking surfaces melts the cheese evenly throughout with no need to flip or fuss.
- Omelets. Your panini press can help you whip up a taste omelet in no time! Start by tossing a handful of sliced veggies in a bit of oil with your favorite seasonings, then cook them for a minute or two on your panini press.
- Chicken Breasts. When you need chicken in a hurry for a weeknight dinner, look no further than your panini press. Fire it up, grease the cooking surface, then cook your seasoned chicken breasts until the inside reaches 165°F.
- Fish. Thin fish fillets take just a minute or two to cook on a panini press. And even thicker, oily fillets like tuna and salmon only take about 4 minutes each!
- Cake. When I first read that you could make cake in a panini press, I was highly skeptical! But as long as the upper part of your panini press tilts enough to accommodate the height of a ramekin, it’s not only possible to make cake with it, but it’s downright easy!
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- Kimchi Quesadillas. These Kimchi Quesadillas by Sarah Aldrich are a real game-changer. Don’t even bother fussing around with your stovetop.
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