Artichoke Roasted Red Pepper Soufflé Omelette Recipes

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HOT ROASTED RED PEPPER AND ARTICHOKE DIP

This creamy, decadent dip is best served with slices of Italian bread as an appetizer, but is very filling and could be served as part of a main course! I make this in the crock pot so that it can be eaten whenever, but I'm sure it could be made in the oven too!

Provided by ROBYN050501

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 2h15m

Yield 20

Number Of Ingredients 7



Hot Roasted Red Pepper and Artichoke Dip image

Steps:

  • Beat cream cheese, sour cream, and mayonnaise together with an electric mixer in a large bowl until smooth.
  • Stir in roasted red peppers, artichoke hearts, and about half the mozzarella cheese.
  • Pour mixture into a slow cooker.
  • Sprinkled the remaining mozzarella on top.
  • Cook on Low until cheese is melted and the dip is bubbly, 2 to 3 hours. Serve with Italian bread slices.

Nutrition Facts : Calories 316.4 calories, Carbohydrate 21.1 g, Cholesterol 41.6 mg, Fat 19.9 g, Fiber 2.4 g, Protein 8.5 g, SaturatedFat 9.5 g, Sodium 430.8 mg, Sugar 1.1 g

2 (8 ounce) packages cream cheese, softened
1 ½ cups sour cream
½ cup mayonnaise
2 cups shredded mozzarella cheese, divided
1 (12 ounce) jar roasted red peppers in oil with garlic, drained and chopped
1 (6 ounce) jar artichoke hearts, drained and chopped
1 loaf Italian bread, sliced

ARTICHOKE CHEESE OVEN OMELET

Every Saturday for 10 years, my husband has gotten together with his " breakfast club"-good friends who take turns cooking for the group in their homes. The "boys" all love his cheesy artichoke omelet, and Jack appreciates the easy cleanup.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6-8 servings.

Number Of Ingredients 8



Artichoke Cheese Oven Omelet image

Steps:

  • Spread salsa in a greased 9-in. deep-dish pie plate. Top with the artichoke hearts and cheese. In a bowl, whisk the eggs and sour cream. Pour over the cheeses. , Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Garnish with tomatoes, olives and chives if desired.

Nutrition Facts : Calories 256 calories, Fat 18g fat (11g saturated fat), Cholesterol 209mg cholesterol, Sodium 499mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.

3/4 cup salsa
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
6 large eggs, lightly beaten
1 cup sour cream
Chopped fresh tomatoes, sliced ripe olives and minced chives, optional

ROASTED RED PEPPER OMELETS

Roasted red peppers, Muenster cheese and green onions give this breakfast favorite vibrant color and flavor. Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7



Roasted Red Pepper Omelets image

Steps:

  • Coat an 8-in. nonstick skillet with cooking spray and place over medium heat. In a small bowl, whisk the eggs, water, salt and pepper. Add half of egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, add half of the red peppers, cheese and onions on one side; fold other side over filling. Slide omelet onto a plate. Repeat.

Nutrition Facts : Calories 185 calories, Fat 12g fat (5g saturated fat), Cholesterol 331mg cholesterol, Sodium 714mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 13g protein.

3 eggs
3 tablespoons water
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped roasted sweet red peppers
1/4 cup shredded Muenster cheese
2 green onions, chopped

PHILADELPHIA ROASTED RED PEPPER SOUFFLE

Soufflés are not difficult. If you can put cheese and roasted red peppers in a blender and pour into a casserole dish, you can make this puffy delight.

Provided by My Food and Family

Categories     Dairy

Time 50m

Yield 8 servings

Number Of Ingredients 6



PHILADELPHIA Roasted Red Pepper Souffle image

Steps:

  • Heat oven to 350°F.
  • Spray 1-qt.souffle dish or casserole with cooking spray. Sprinkle 1 tsp. Parmesan onto bottom and up side of dish.
  • Place remaining Parmesan in blender; add all remaining ingredients. Blend on medium speed 30 sec. or until well blended. Scrape down side of blender; continue blending 15 sec. Pour into prepared dish.
  • Bake 35 to 40 min. or until puffed and golden brown. Serve immediately.

Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g

1 Tbsp. KRAFT Grated Parmesan Cheese, divided
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, cubed
8 egg whites
1/3 cup roasted red peppers, drained, chopped
1 tsp. dried Italian seasoning
1/8 tsp. garlic powder

ARTICHOKE OMELETTE

Make and share this Artichoke Omelette recipe from Food.com.

Provided by Dancer

Categories     Breakfast

Time 27m

Yield 2-3 serving(s)

Number Of Ingredients 8



Artichoke Omelette image

Steps:

  • Saute onions in butter in 12 inch fry pan.
  • Beat eggs in bowl with artichoke hearts, olives, milk, salt and pepper.
  • Pour mixture over onions in pan and cover.
  • Cook over medium heat until the bottom of the omelette is golden brown, carefully lift edge with spatula to check.
  • Lay cheese over half of omelette.
  • Flip other half of omelette over cheese half.
  • Wait about 1 minute.
  • Slide out of pan and serve hot.

Nutrition Facts : Calories 727.4, Fat 48.7, SaturatedFat 25.3, Cholesterol 640.5, Sodium 1591.6, Carbohydrate 28.6, Fiber 11.1, Sugar 3, Protein 45.8

1 tablespoon light butter
1/2 onion, finely chopped
6 eggs
2 artichoke hearts, finely chopped
8 sliced green olives
1/8 cup milk
4 slices cheese
salt and pepper

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