EXTRA-SHARP CHEDDAR OVEN OMELET
This is great for a holiday breakfast or brunch. It serves 10 and it can be prepared ahead of time and popped in the oven on the day of the event. My Mother serves this when the whole family gets together down at their shore house on holiday weekends. Options: add mushrooms and peppers or the like.
Provided by AcadiaTwo
Categories Breakfast
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Fry bacon until crisp but not burnt.
- Drain, and reserving 1 tablespoon of drippings.
- Sauté onion & green onion in drippings until translucent.
- In a bowl beat eggs with cream and seasoned salt.
- Stir in bacon, onions, and 2 cups of the cheese.
- Pour into a greased, shallow, 3-quart baking dish.
- Bake, uncovered, in a 350 F degree oven for 35 to 40 minutes until mixture is set (doesn't jiggle) and top is lightly browned.
- When almost done, sprinkle with remaining cup cheese and return to oven until cheese melts.
- Serve immediately.
Nutrition Facts : Calories 356.5, Fat 29.9, SaturatedFat 15.2, Cholesterol 238.9, Sodium 464, Carbohydrate 3.8, Fiber 0.4, Sugar 1.3, Protein 17.9
MOMMY'S SWISS CHEESE OMELETTE FOR 2 OR MORE
I make this to share around the table so that each person doesnt have to wait fro me to cook their omlette individually. The base recipe is for 2 people. You can double for 3, triple for 6. I use JUMBO eggs
Provided by petlover
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs with water and add pepper to mix.
- Spray Large Omlette Pan with non-stick spray while cold.
- Melt butter in large omlette pan over medium heat-be careful not to burn the butter.
- Pour egg mix into pan and swirl around to cover-lower heat to low.
- keep swirling pan so that egg evenly cooks over the low heat- be careful not to overcook or brown the bottum too much.
- when eggs are almost cooked through ( top is still soft) sprinkle cheese over the top.
- put lid onto pan and turn off heat - let this sit for about 1-2 minutes until cheese melts and eggs puff up.
- Sprinkle salt lightly on top.
- Fold omlette over and cut in half.
- serve over a hot bagel ( open face).
MEGA-MEATY TRIPLE-CHEESY OMELETTE
We like to have breakfast for supper, occasionally, and this hearty omelette is usually the star. It's an over-the-top omelette, full of flavorful meats, melty cheeses and mushrooms. It's definitely a splurge, but oh, so worth it!
Provided by Teresa G. @sokygal
Categories Other Main Dishes
Number Of Ingredients 11
Steps:
- Gather and prep ingredients.
- Melt butter in large, non-stick skillet over medium heat; pour beaten eggs into skillet.
- As eggs begin to cook, scatter with drained mushrooms.
- Evenly scatter sausage, ham, bacon and chives over all.
- Place pieces of torn American cheese over meats, then scatter with Italian and cheddar cheeses.
- The egg layer should be mostly cooked by the time all the fillings are added, so now use an egg turner to lift one side of the omelette and gently fold over (fold in half.) If omelette begins to break open, use turner to gently push it into place and hold for a few seconds.
- Remove from heat; allow omelette to rest in skillet for a few minutes to finish cooking eggs through by residual heat. Garnish as desired. Cut into 4 pieces; serve.
DOUBLE CHEESE OMELETTE
Make and share this Double Cheese Omelette recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Beat the eggs in a bowl with the Cheddar and Parmesan, half the chives, and some salt and freshly ground pepper. Beat the cream cheese with the remaining chives.
- Heat a heavy-based frying pan over a fairly high heat and add the butter. Let it melt and heat through thoroughly. Give the egg mixture one last stir and pour into the pan.
- Swirl around to coat the base evenly then allow the omelette's edges to set. Loosen the edges with a fish slice or palette knife and lift the edges up here and there, letting the runny egg flow down.
- Repeat this process until the omelette is cooked, with just a film of moist egg remaining on the surface.
- Remove the omelette in its frying pan from direct heat. Spoon the cream cheese down the centre and fold the omelette over the cream cheese filling.
- Transfer the omelette to a warm serving plate, slice in half and serve at once.
Nutrition Facts : Calories 463.4, Fat 39.6, SaturatedFat 21.8, Cholesterol 513.6, Sodium 547.3, Carbohydrate 2.6, Fiber 0.1, Sugar 1.1, Protein 24
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