OVEN BAKED OMELET
Yummy, fluffy eggs made in the oven.
Provided by sarigal
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
- Beat eggs, sour cream, milk, and salt in a bowl until blended. Stir in green onions. Pour mixture in the prepared baking dish.
- Bake in the preheated oven until set, 25 to 30 minutes. Sprinkle Cheddar cheese over eggs and continue baking until cheese is melted, 2 to 3 minutes more.
Nutrition Facts : Calories 185 calories, Carbohydrate 2.8 g, Cholesterol 295.8 mg, Fat 14.1 g, Fiber 0.1 g, Protein 12 g, SaturatedFat 6.5 g, Sodium 545.9 mg, Sugar 1.7 g
YUMMY VEGGIE OMELET
I enjoy this omelet served on top of toast. Use any type of cheese you like - Swiss and Gouda are both good choices.
Provided by jen
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Yield 2
Number Of Ingredients 8
Steps:
- Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
- While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper.
- Shred the cheese into a small bowl and set it aside.
- Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them.
- Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
- Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve.
Nutrition Facts : Calories 386.4 calories, Carbohydrate 9.1 g, Cholesterol 429.8 mg, Fat 29.8 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 15.7 g, Sodium 1157.8 mg, Sugar 4.8 g
VEGETABLE OMELETTE
"This is a recipe I used to make with bacon, ham and regular cheese," said Pamela Shank of Parkersburg, West Virginia. "It is easy to substitute the high fat for the low fat or fat free ingredients. This is a very pretty dish when it is served because of all the colors."
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 5-7 minutes or until tender. Drain. , In a small skillet, saute the mushrooms, peppers, onion and potatoes in oil until tender. Coat a nonstick skillet with cooking spray and place over medium heat. Add egg substitute. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture over the top; sprinkle with 2 tablespoons cheese. , Transfer to a serving plate. Top with sour cream, tomato and remaining cheese.
Nutrition Facts : Calories 202 calories, Fat 10g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 276mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
VERY VEGGIE OMELET
Steps:
- In a large nonstick skillet, saute onion and green pepper in butter until tender. Add the zucchini, tomato, oregano and pepper. Cook and stir for 5-8 minutes or until vegetables are tender and liquid is nearly evaporated. Set aside and keep warm., In a small bowl, beat egg whites, water, cream of tartar and salt until stiff peaks form. Place egg substitute in another bowl; fold in egg white mixture. Pour into a 10-in. ovenproof skillet coated with cooking spray. Cook for 5 minutes over medium heat or until lightly browned on bottom., Bake, uncovered, at 350° for 9-10 minutes or until a knife inserted in the center comes out clean. Carefully run a knife around edge of pan to loosen., With a knife, score center of omelet. Place vegetable mixture and half of cheese on one side; fold other side over filling. Sprinkle with remaining cheese. Cut in half to serve.
Nutrition Facts : Calories 197 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 639mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
OMELETS WITH ROASTED VEGETABLES AND FETA
If you have roasted vegetables on hand an omelet is a wonderful vehicle for them. Omelets are so quick to make, and so satisfying, whether you make them for breakfast, lunch, or dinner. You can cut up your roasted vegetables into slightly smaller pieces if you want a less chunky omelet.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, quick, main course
Time 2m
Yield Serves 1
Number Of Ingredients 6
Steps:
- Break eggs into a bowl and beat with a fork or a whisk until frothy. Whisk in salt and pepper to taste and 2 to 3 teaspoons milk.
- Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons unsalted butter or olive oil. When butter stops foaming or oil feels hot when you hold your hand above it, pour eggs right into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl pan to distribute eggs evenly over the surface. Shake pan gently, tilting it slightly with one hand while lifting up edges of the omelet with the spatula in your other hand, to let eggs run underneath during first few minutes of cooking.
- As soon as eggs are set on the bottom, spoon roasted vegetables over the middle of the egg "pancake" and sprinkle feta over vegetables. Jerk pan quickly away from you then back towards you so that the omelet folds over onto itself. If you don't like your omelet runny in the middle, jerk pan again so that omelet folds over once more. Cook for 30 seconds to a minute longer. Tilt pan and roll omelet out onto a plate.
BAKED VEGETABLE OMELET
Make and share this Baked Vegetable Omelet recipe from Food.com.
Provided by nemokitty
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Layer Pepper Jack, broccoli and tomatoes in ungreased 8x8x2 inch baking dish. Beat milk, flour, salt, pepper and eggs until smooth. Pour over cheese.
- Bake, uncovered, for 40 to 45 minutes or until egg mixture is set. Let stand 10 minutes before cutting into servings.
BAKED VEGETABLE OMELET
This is more filling than your average omelet. It goes great with salad and toast. A small food processor can really speed up the preparation (although I still prefer to shred the zucchini by hand).
Provided by Valeria
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F Shred vegetables on a course grater or in a food processor. Squeeze as much moisture as possible from zucchini.
- In a large bowl beat eggs, then mix in vegetables and remaining ingredients except for butter.
- Grease a 9- or 10-inch casserole or deep glass pie pan. Fill with egg mixture, dot with butter and bake about 30 minutes until firm.
- Let cool 5 minutes before cutting. This dish is best served warm, not hot.
Nutrition Facts : Calories 282.7, Fat 17.9, SaturatedFat 9.5, Cholesterol 248.8, Sodium 596.5, Carbohydrate 15.2, Fiber 3.3, Sugar 3.5, Protein 16.5
VEGETABLE AND HERB BAKED OMELETTE
Nearly a quiche, almost an omelette, this loaf/slice is great for picnics, lunchboxes and more. The tomato and onion garnish finishes it off nicely.
Provided by kodi_inoz
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 180.
- Grease a loaf pan or slice tray.
- Cook rice in boiling, salted water until tender, about 8 minutes, drain.
- Heat 2 tbs olive oil in saucepan, add leek and cook over low heat for 7-8 minutes or until softened. Add zucchini and garlic and cook a further 2-3 minutes. Allow to cool slightly.
- Add rice, mint, dill, eggs and feta. Season, mix, then pour into baking dish.
- The loaf tin should bake for 30 minutes or until golden and set. A slice tray would take less time, but I've not tried that!
- Toss onion and tomato in remaining olive oil.
- Serve hot, cold or at room temperature (my favourite) with a helping of the onion/tomato mix and a green salad.
Nutrition Facts : Calories 344.2, Fat 24.3, SaturatedFat 7.5, Cholesterol 304.2, Sodium 393.1, Carbohydrate 17.9, Fiber 2.3, Sugar 5, Protein 14.5
BAKED VEGETABLE OMELET
This vegetable omelet can be served warm or cold.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees with rack in upper third. Brush a rimmed baking sheet with oil. Line with parchment; brush parchment. Whisk eggs in a bowl until combined, then slowly whisk in flour, thyme, and salt until smooth. Pour into prepared baking sheet. Sprinkle with red onion and tuck in greens.
- Bake until puffed and golden, about 20 minutes. Serve warm or room temperature, cut into squares.
BAKED VEGETABLE OMELET
Your vegetarian friends will love it when you bake this omelet, an updated version of the ham and sausage stratas.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Layer Monterey Jack cheese, broccoli, tomatoes and Cheddar cheese in ungreased square baking dish, 8x8x2 inches. Beat milk, flour, salt and eggs until smooth; pour over cheese.
- Bake uncovered 40 to 45 minutes or until egg mixture is set. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 430, Carbohydrate 15 g, Cholesterol 220 mg, Fat 1, Fiber 2 g, Protein 27 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 750 mg
BAKED MASHED POTATO AND VEGETABLE OMELET
Categories Egg Potato Breakfast Brunch Bake Vegetarian Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- In a 12-inch non-stick skillet cook the bell peppers, the onion, and the mushrooms with salt and black pepper to taste in 2 tablespoons of the oil over moderately low heat, stirring, for 5 to 10 minutes, or until the vegetables are tender and all the liquid the mushrooms give off is evaporated. In a large bowl whisk together the eggs, the potatoes, the Parmesan, the parsley, and salt and black pepper to taste until the mixture is combined well and stir in the vegetable mixture. In the skillet heat the remaining 2 tablespoons oil over moderate heat until it is hot but not smoking, pour in the egg mixture, and bake the omelet in the middle of a preheated 325°F. oven for 20 to 30 minutes, or until it is set. (If the skillet handle is plastic, wrap it in a double thickness of foil.) Cut the omelet into wedges and serve it warm.
BAKED CHEESE AND VEGETABLE OMELET
Make and share this Baked Cheese and Vegetable Omelet recipe from Food.com.
Provided by Barb in WNY
Categories Cheese
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut red pepper into 1/4-inch thick rings.
- Thinly slice onion; dice zucchini.
- Cut Swiss and smoked mozzarella into 1-inch cubes.
- Preheat oven to 425°F
- Grease 10-inch round baking dish(at least 1-inch Deep).
- In 10-inch skillet over medium heat, in hot butter, cook red pepper, onion, and zucchini until tender.
- With slotted spoon remove vegetable mixture to baking dish; top with cheese.
- In bowl, beat eggs and pepper until blended.
- Pour egg mixture over ingredients in baking dish.
- Bake 30 minutes or until eggs are set and top is browned.
Nutrition Facts : Calories 240.7, Fat 17.5, SaturatedFat 8.6, Cholesterol 349.1, Sodium 243.6, Carbohydrate 3.6, Fiber 0.5, Sugar 1.9, Protein 16.8
BAKED OMELET
There's lots of stuff to like in these tasty baked egg squares from Bill Tucker of Chattanooga, Tennessee. The family-size dish is loaded with green chilies, ham, mushrooms, green pepper and onion.
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a greased 13x9-in. baking dish, layer half of the cheese, green pepper, chilies, mushrooms, onion and ham. Repeat layers. In a bowl, beat the eggs, milk, hot pepper sauce, salt and pepper; pour over vegetable mixture. Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts :
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