River Omelets Recipes
RIVER OMELETS
A big oven-baked omelet stuffed with bacon, cheese, tomatoes, olives and mushrooms. Great for dinner or brunch.
Provided by Kate Jones
Categories Omelets
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat an 8 inch square baking dish with non-stick cooking spray.
- In a large bowl, combine eggs and milk. With an electric mixer, beat until frothy. Blend in salt and hot pepper sauce. Stir in bacon, olives, tomatoes, green onions, mushrooms and cheese. Pour into prepared pan, and cover with lid or aluminum foil.
- Bake in preheated oven for 40 to 50 minutes, or until eggs are set in the center.
Nutrition Facts : Calories 286.6 calories, Carbohydrate 4.5 g, Cholesterol 341.1 mg, Fat 21.3 g, Fiber 1 g, Protein 20 g, SaturatedFat 8.6 g, Sodium 904.1 mg, Sugar 2 g
OMELET WITH LAVENDER AND CHèVRE
Something I put together recently but the idea for using lavender in an omelet has been swimming through my brain for a year or two. To residents of the Pacific Northwest: I tried two different varieties of chèvre for this recipe: River's Edge 'Roasted Hazelnut and Frangelico' and 'Up in Smoke' ("smoked fresh chèvre, wrapped in smoked maple leaves which are spritzed with bourbon for extra smoky flavor". I don't make this stuff up.) Note-this is the recipe I use to prepare the omelet: Recipe #171221. I debated on adding shallots to the omelet...
Provided by COOKGIRl
Categories Breakfast
Time 7m
Yield 1 omelet
Number Of Ingredients 8
Steps:
- Prepare omelet recipe up to the beginning of Step #5 and proceed as follows:.
- Distribute the chèvre cheese on top of the omelet.
- Add a sprinkle of cracked black pepper and garnish with a sprig of lavender.
- If desired, garnish the top of the omelet with a light sprinkle of fresh herbs of choice: chives, French tarragon, Italian parsley, etc.
RIVER OMELETS
A big oven-baked omelet stuffed with bacon, cheese, tomatoes, olives and mushrooms. Great for dinner or brunch.
Provided by Kate Jones
Categories Omelets
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat an 8 inch square baking dish with non-stick cooking spray.
- In a large bowl, combine eggs and milk. With an electric mixer, beat until frothy. Blend in salt and hot pepper sauce. Stir in bacon, olives, tomatoes, green onions, mushrooms and cheese. Pour into prepared pan, and cover with lid or aluminum foil.
- Bake in preheated oven for 40 to 50 minutes, or until eggs are set in the center.
Nutrition Facts : Calories 286.6 calories, Carbohydrate 4.5 g, Cholesterol 341.1 mg, Fat 21.3 g, Fiber 1 g, Protein 20 g, SaturatedFat 8.6 g, Sodium 904.1 mg, Sugar 2 g
RIVER OMELETS
A big oven-baked omelet stuffed with bacon, cheese, tomatoes, olives and mushrooms. Great for dinner or brunch.
Provided by Kate Jones
Categories Omelets
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat an 8 inch square baking dish with non-stick cooking spray.
- In a large bowl, combine eggs and milk. With an electric mixer, beat until frothy. Blend in salt and hot pepper sauce. Stir in bacon, olives, tomatoes, green onions, mushrooms and cheese. Pour into prepared pan, and cover with lid or aluminum foil.
- Bake in preheated oven for 40 to 50 minutes, or until eggs are set in the center.
Nutrition Facts : Calories 286.6 calories, Carbohydrate 4.5 g, Cholesterol 341.1 mg, Fat 21.3 g, Fiber 1 g, Protein 20 g, SaturatedFat 8.6 g, Sodium 904.1 mg, Sugar 2 g
RIVER OMELETS
A big oven-baked omelet stuffed with bacon, cheese, tomatoes, olives and mushrooms. Great for dinner or brunch.
Provided by Kate Jones
Categories Omelets
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat an 8 inch square baking dish with non-stick cooking spray.
- In a large bowl, combine eggs and milk. With an electric mixer, beat until frothy. Blend in salt and hot pepper sauce. Stir in bacon, olives, tomatoes, green onions, mushrooms and cheese. Pour into prepared pan, and cover with lid or aluminum foil.
- Bake in preheated oven for 40 to 50 minutes, or until eggs are set in the center.
Nutrition Facts : Calories 286.6 calories, Carbohydrate 4.5 g, Cholesterol 341.1 mg, Fat 21.3 g, Fiber 1 g, Protein 20 g, SaturatedFat 8.6 g, Sodium 904.1 mg, Sugar 2 g
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