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
OMELET BISCUIT CUPS
Steps:
- Press biscuits onto the bottom and up the sides of greased muffin cups; set aside. In a large bowl, beat the eggs, milk, salt and pepper. Stir in the ham, 1/4 cup cheese and mushrooms. , In a skillet, melt butter; add the egg mixture. Cook and stir until eggs are nearly set. Spoon into biscuit cups., Bake at 375° for 10-15 minutes or until biscuits are golden brown. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 412 calories, Fat 24g fat (10g saturated fat), Cholesterol 211mg cholesterol, Sodium 1317mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 0 fiber), Protein 19g protein.
PERFECT OMELET
Provided by Alton Brown
Time 15m
Number Of Ingredients 0
Steps:
- Beat the eggs: Soak 3 large eggs for 5 minutes in hot-not scalding-tap water. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be. Crack the eggs into a small bowl or large bowl-shaped coffee mug. Season with a pinch of fine salt. Beat the eggs gently with a fork.
- TIP: I prefer a fork to a whisk for omelets because I don't want to work air into the eggs: Air bubbles are insulators and can slow down cooking if you're not careful.
- Heat the pan: Heat a 10-inch nonstick saute pan over medium to high heat for 2 to 3 minutes. Add 1 teaspoon room-temperature unsalted butter. Once melted, spread the butter around the pan with a basting brush to ensure coverage.
- TIP: Heat your pan empty for a few minutes before adding the butter: Even a nonstick surface is pocked with microscopic pores that eggs can fill and grab hold of. Heat expands the metal, squeezing these openings shut.
- Add the eggs: Pour the eggs into the center of the pan and stir vigorously with a silicone spatula for 5 seconds. (Actually, it's not so much a matter of stirring with the spatula as holding the spatula relatively still and moving the pan around to stir the eggs.)
- Let them cook: As soon as curds begin to form (that's the stuff that looks like scrambled eggs), lift the pan and tilt it around until the excess liquid pours off the top of the curds and into the pan. Then use the spatula to shape the edge and make sure the omelet isn't sticking. Move the spatula around the edge of the egg mixture to help shape it into a round and loosen the edge. Then walk away. That's right-let that omelet sit unaccosted for 10 long seconds so it can develop a proper outer crust. Don't worry: Your patience will be rewarded.
- Finish the omelet: Time for the "jiggle" step: Simply shake the pan gently to make sure the omelet is indeed free of the pan. Lift up the far edge of the pan and snap it back toward you. Then use the spatula to fold over the one-third facing you.
- Change your grip on the pan handle from an overhand to an underhand and move to the plate, which you might want to lube with just a brief brushing of butter to make sure things don't bind up in transit. Slide the one-third farthest from you onto the plate and then ease the fold over. Imagine that you're making a tri-fold wallet out of eggs-because that's exactly what you're doing. And just ease the pan over. There, that wasn't so hard.
BUTTERMILK OMELET BISCUIT W/ PEPPERED CHEESE GRAVY
This is a vegetarian recipe, I think. It has eggs and milk. I'm not up on the vegetarian rules, but you can easily add sausage to the gravy or bacon to the biscuit if you like.
Provided by Mark Ackerman @m2a
Categories Eggs
Number Of Ingredients 20
Steps:
- For biscuits. Add all dry ingredients, cut in shortening with pastry blender until flour is mealy. Add milk until dough comes together. Turn out on floured surface and knead 7-10 times. Pat dough out to approx. 1 inch thick and cut with biscuit cutter. I use a 3 inch diameter cutter. Place biscuits on baking sheet and bake at 400 degrees for 12-15 minutes. For a more buttery biscuit brush tops with melted butter before baking.
- Omelet. Medium chop onion, peppers, and mushrooms. Sautee in oil until tender, salt and pepper to taste, add beaten eggs and cook over medium heat until slightly browned, flip and brown other side.
- Gravy. Melt butter in skillet and add flour wisk until lighty browned to make a rue, add milk slowly and cook til bubbly and thick. Again, salt and pepper to taste (if you can't see the pepper in the gravy add some more. Freshly ground of course.) Let gravy cool slightly and add shreaded cheese so it just stars to melt.
- Assembly. Split hot buscuit (I like to butter the biscuit at this point) cut the eggs vith spatula and add to buscuit, add top of buscuit and cover with hot gravy. Sprinkel top with more cheese and more fresly ground pepper.
OMELET BISCUITS RECIPE - (4/5)
Provided by murphy91781
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375. Place biscuits 2 inches apart on large ungreased baking sheet. Make indentation in center of each biscuit. Spoon 1 tbsp. tomato sauce or salsa into center. 2. Cook bacon in large nonstick skillet over medium-high heat until crisp. Transfer to paper towels. Add onion and bell pepper to skillet. Cook and stir 2 to 4 minutes or until onion is translucent; set aside. 3. Coat same skillet with nonstick cooking spray. Pour in egg; season with black pepper. Cook and stir 1 minute or until eggs are set. 4. Spoon eggs evenly into biscuit centers. Crumble bacon and mix vegetables; sprinkle mixture evenly overeggs. Top with cheese. Bake 15 to 17 minutes or until biscuit edges are golden brown.
BASIC OMELETTE RECIPE
Master the omelette with our simple recipe then add the filling of your choice - grated cheese, ham, fresh herbs, mushrooms and smoked salmon are favourites.
Provided by Miriam Nice
Categories Breakfast, Brunch, Lunch, Supper
Time 10m
Number Of Ingredients 3
Steps:
- Season the beaten eggs well with salt and pepper. Heat the oil and butter in a non-stick frying pan over a medium-low heat until the butter has melted and is foaming.
- Pour the eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.
- Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.
- At this point you can fill the omelette with whatever you like - some grated cheese, sliced ham, fresh herbs, sautéed mushrooms or smoked salmon all work well. Scatter the filling over the top of the omelette and fold gently in half with the spatula. Slide onto a plate to serve.
Nutrition Facts : Calories 277 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Protein 20 grams protein, Sodium 0.8 milligram of sodium
LOADED OMELETS
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
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.
DENVER OMELET-STUFFED BISCUITS RECIPE - (4.8/5)
Provided by á-4084
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray cookie sheet with cooking spray. In 10-inch nonstick skillet, melt butter over medium heat. Pour in eggs, bell pepper, onions and bacon. Cook until eggs are set, stirring occasionally. Remove from heat; stir in cheese. Separate dough into 8 biscuits. Cut slit on 1 side of 1 biscuit, forming a deep pocket. Place 3 tablespoons egg mixture inside. Press dough over filling, sealing edge of biscuit; place on cookie sheet. Repeat with remaining biscuits and egg mixture. Bake 13 to 18 minutes or until golden brown. Serve immediately.
OMELET BISCUITS
A breakfast sandwich with biscuits for the bread and baked omelet for the filling. Originally in Southern Living magazine (April 1998). Your favorite omelet ingredients could be substituted or added to these basic ingredients. These can be individually frozen and reheated as needed. Preparation time includes an estimated baking time for the biscuits.
Provided by Deb G
Categories < 60 Mins
Time 47m
Yield 9 sandwiches, 9 serving(s)
Number Of Ingredients 9
Steps:
- Bake biscuits according to package directions; set aside.
- Place butter and onion in a lightly greased 9-inch square pan.
- Bake at 425 degrees F for 7 to 8 minutes.
- Whisk together eggs, whipping cream, salt, and pepper. Pour into hot onion mixture; sprinkle with cheese and crumbled bacon.
- Bake for 10-12 minutes or until set. Let stand 10 minutes. Cut into 9 (3-inch) squares.
- Split each biscuit and insert one omelet square to serve.
- NOTE: These sandwiches can be individually frozen. Reheat by wrapping in a paper towel and microwaving at medium 3 1/2 to 4 minutes. Or wrap in aluminum foil and bake at 350 degrees F for 20 to 25 minutes.
Nutrition Facts : Calories 217, Fat 19.3, SaturatedFat 9.1, Cholesterol 180.3, Sodium 400.6, Carbohydrate 1.4, Fiber 0.1, Sugar 0.6, Protein 9.3
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