JACK CHEESE OVEN OMELET
Steps:
- Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onions in drippings until tender; set aside. , In a large bowl, beat eggs. Add milk, seasoned salt, 2 cups cheese, bacon and sauteed onions. Transfer to a greased shallow 2-qt. baking dish. , Bake, uncovered, 35-40 minutes or until set. Sprinkle with remaining cheese. Freeze option: Freeze unbaked omelet until firm; cover with foil. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean. Sprinkle with 1/2 cup cheese.
Nutrition Facts : Calories 352 calories, Fat 26g fat (13g saturated fat), Cholesterol 338mg cholesterol, Sodium 619mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 24g protein.
DELUXE BACON ONION OMELET
With only four ingredients, this very flavorful omelet melts in your mouth!
Provided by patriciafulda
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 35m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Arrange bacon on a baking sheet.
- Bake in the preheated oven until just crisped, 10 to 12 minutes.
- Beat eggs and water together in a bowl.
- Let the bacon cool on paper towels, about 5 minutes. Break into small pieces.
- Spray a 10-inch non-stick skillet with cooking spray. Melt butter over medium heat until foaming, about 2 minutes. Add onion once butter is no longer foaming. Cook and stir until tender but not browned, 4 to 5 minutes.
- Increase heat to medium-high. Pour eggs into the skillet and cook until mostly set, about 2 minutes. Lift the omelet with a spatula as the center rises; tilt the skillet so that uncooked eggs run to the center of the pan. Cook until set, 2 to 4 minutes. Sprinkle bacon pieces onto the omelet and fold in half using the spatula.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 6.1 g, Cholesterol 310.2 mg, Fat 19.3 g, Fiber 1 g, Protein 15.5 g, SaturatedFat 8 g, Sodium 485 mg, Sugar 3 g
BACON AND CHEDDAR OMELET
You can make fluffy omelets in less time (and with much less effort) than you may think. This brunch-worthy version has a bacon-and-cheddar-cheese filling.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 15m
Number Of Ingredients 5
Steps:
- In a small skillet over medium heat, cook bacon until crisp, turning as needed, 3 to 5 minutes. Transfer to a paper towel to drain; let cool slightly, then crumble.
- In a small bowl, whisk together eggs and salt until frothy. Make omelet, adding olive oil or butter to heated pan; fill with shredded cheddar cheese and crumbled bacon.
OMELETTE WITH AVOCADO, BACON AND MONTEREY JACK
Provided by Tyler Florence
Categories main-dish
Time 20m
Yield 1 to 2 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Crack the eggs into a medium mixing bowl and pour in the cream. Add the chives, tarragon, salt and pepper and whisk until well incorporated and foamy.
- Preheat an 8-inch skillet over medium heat. Add the butter and turn the heat down slightly. With a 4-ounce ladle, add one ladle of eggs to the pan. Immediately begin stirring with a spatula. (Cook's note: This is to heat the eggs through so they set like a custard. Keep swirling them around so the eggs aren't in one spot long enough to burn.)
- Once the eggs begin to set, stop stirring. Transfer the pan to the oven for 1 1/2 minutes; the omelette should still have a soft custard touch
- Top the omelette with the bacon, avocado and Monterey Jack. Return it to the oven for 30 seconds, just so the cheese begins to melt. Using an oven mitt to grip the handle, tip the pan sideways and roll the omelette onto a plate with the help of a spatula. Garnish with more chives and tarragon, and chervil.
OMELET FOR TWO
Steps:
- Preheat the oven to 350 degrees F.
- Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds.
- Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.
CHEESE, MUSHROOM AND BACON OVEN-BAKED OMELET
This is really good, the bacon can be replaced with finely chopped cooked ham, and canned well drained sliced mushrooms can be used in place of the fresh
Provided by Kittencalrecipezazz
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees (set oven rack to second-lowest position).
- Butter an 8-inch square baking dish.
- Melt butter in a skillet; add in mushroom slices and cook over medium heat until mushrooms are tender (about 6-8 minutes, adding in the chopped green onions the last 2 minutes of cooking) set aside.
- In a bowl whisk together milk with eggs, flour, salt and black pepper until frothy, then stir in 1 cup grated cheddar cheese, cooked bacon and mushrooms/onion mixture.
- Pour into buttered baking dish, then sprinkle with grated parmesan cheese (if using).
- Bake uncovered for about 20 minutes or until the eggs are set in the center.
- Remove sprinkle with the remaining 1/2 cup cheddar cheese and return to oven for another couple of minutes until cheese is melted.
Nutrition Facts : Calories 351, Fat 28.9, SaturatedFat 13.6, Cholesterol 268.1, Sodium 663.5, Carbohydrate 5, Fiber 0.6, Sugar 1.9, Protein 17.6
BACON AND CHEESE OMELET
Delicious with toast or sweet rolls, juice and coffee for a wonderful weekend breakfast. Recipe source: Bon Appetit (April 1986)
Provided by ellie_
Categories Breakfast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350-degrees F.
- Butter a 9-inch round baking dish.
- Arrange cheese slices on the bottom of the dish.
- Cook bacon in a large skillet over low heat until done but still flexible. Drain well on paper towels.
- Chop 4 slices of the bacon and then half the remaining 3 slices crosswise, curling them into a spiral. Set aside.
- Whisk eggs and milk together. Season with salt and pepper and then stir in the chopped bacon.
- Pour milk/egg/bacon mixture over the cheese.
- Bake for 25-30 minutes.
- Place parsley sprigs in center of omlet and arrange bacon curls around the edge.
- Bake 5 more minutes and then cool 5 minutes before slicing into wedges to serve.
BACON, HAM AND CHEDDAR OMELET BAKE
This baked omelet is full of classic flavors and is great to serve to company.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In 12-inch ovenproof skillet, heat oil over medium-high heat. Cook bell pepper and onion in oil 3 to 5 minutes, stirring frequently, until tender.
- In large bowl, beat eggs and milk with whisk; stir in salt, pepper and 1 cup of the cheese. Add bacon and ham to pepper and onion mixture in skillet, spreading evenly over bottom of skillet. Pour egg mixture into skillet; top with remaining 1/2 cup cheese.
- Bake 32 to 37 minutes or until just set and knife inserted near center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts : Calories 300, Carbohydrate 4 g, Cholesterol 320 mg, Fat 1, Fiber 0 g, Protein 21 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 3 g, TransFat 0 g
EASY OVEN OMELET WITH CHEESE
This couldn't be easier to make so it's great for a brunch. I have also halved the recipe for just my husband and me. I have even served the squares between toast as sandwiches.
Provided by JackieOhNo
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Spray an 11-1/2 x 7-1/2 x 1-1/2-inch baking dish with cooking spray.
- If halving recipe, use an 8x8x2-inch pan.
- Beat eggs. Add milk,seasoned salt, and instant minced onion; mix well.
- Stir in shredded cheese.
- Pour into baking dish.
- Bake, uncovered, until eggs are set and top is golden brown, about 40 to 45 minutes.
- Cut into squares and serve.
BAKED DENVER OMELET WITH BACON
Start the day off on a delicious note when you serve our easy-to-make Baked Bacon Denver Omelet with Bacon. Our cheesy Baked Denver Omelet with Bacon leaves ham behind for a new take on a classic egg dish.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400ºF. Cut 4 of the bacon slices in half; set aside. Beat eggs and milk in medium bowl with wire whisk until well blended. Crumble remaining 4 bacon slices. Add to egg mixture along with the cheese, peppers and onions; mix well.
- Pour into 8-inch square baking dish sprayed with cooking spray.
- Bake 20 to 25 min. or until center is almost set. Top evenly with reserved bacon slices. Bake an additional 5 min. or until knife inserted in center comes out clean.
Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 205 mg, Sodium 310 mg, Carbohydrate 3 g, Fiber 0.6667 g, Sugar 2 g, Protein 13 g
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
CRISPY BACON AND SWEET ONION OMELET
Sauteed onions, crispy bacon, and a blend of cheddar and American cheeses provide the filling for this fluffy omelet.
Provided by SIGEP93
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 37m
Yield 2
Number Of Ingredients 9
Steps:
- Cook bacon in a skillet over medium-high heat until crisp. Remove with a slotted spoon to paper towels to drain and cool; crumble the bacon and set aside.
- Melt the butter in a skillet over medium heat. Cook and stir the onions in the butter until tender, about 10 minutes.
- Prepare a 10-inch non-stick skillet with cooking spray and place over a cold burner. Whisk together the eggs and water; pour the egg mixture into the cold skillet. Cover and turn the burner on for medium-low heat. Cook until steam begins to vent from the skillet. Remove the lid. Sprinkle the crumbled bacon, Cheddar cheese, American cheese, salt, and red pepper over the eggs. Spread the onions over the eggs. Gently swirl the skillet in a circular motion to release the omelet and slide it onto a plate. Fold the omelet in half. Allow the cheese to melt, about 2 minutes.
Nutrition Facts : Calories 380.2 calories, Carbohydrate 4.1 g, Cholesterol 416.8 mg, Fat 28.7 g, Fiber 0.5 g, Protein 26.2 g, SaturatedFat 12.7 g, Sodium 1029.6 mg, Sugar 2.1 g
OMELET WITH BACON AND PARMESAN CHEESE
Simplicity. The comfort of bacon with a touch of sophistication from Parmesan cheese and Italian seasoning. Please do not add additional salt, it is not needed! I prepared this this morning to finish off a bottle of shredded Parmesan cheese. Each serving is a 3-egg omelet. The cooking time is long because I cook my bacon on low heat. But I can't stop you from cooking it your way, can I?
Provided by KateL
Categories Breakfast
Time 37m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Cook 2 pieces of bacon on medium-low heat in 10-inch saute pan,until browned but not super crisp. After first side has browned, turn over to brown other side. The second side will take almost no time.
- Place cooked bacon on paper-towel-lined plate, and blot top with paper towel. When cool, crumble bacon and set aside.
- Pour off all but 1 tablespoon of bacon grease.
- With a fork, lightly beat eggs with Italian seasoning. Do not add salt; I don't think pepper is needed, either.
- Heat pan with remaining bacon grease to medium heat. Then pour in egg batter.
- As egg sets, gently push egg batter from pan's side toward 2 inches from center with a spatula, and repeat on other side. Let fluid egg batter fill exposed pan.
- Again, as egg sets, begin 90 degrees from before, push egg batter from pan's side, etc. The idea is to ensure that uncooked egg batter gets exposed to the heat. Try not to end up with all of the egg piled in the center of the pan. :wink:
- As top of egg starts to set, sprinkle crumbled bacon on one half of omelet. Sprinkle parmesan cheese across entire top surface of omelet. If bottom of omelet seems set, but top is not done, put a lid on the pan for about a minute to assist.
- When top has set, turn off heat, turn bacon-less half over to cover bacon half. With spatula, cut in half and serve half on one plate, and other half on another plate.
- Serves two, each is a 3-egg omelet.
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