Bacon And Cheese Oven Omelet Food

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.

BACON AND CHEESE OMELET

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.

OVEN BAKED OMELET

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.

DELUXE BACON ONION OMELET

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.

EASY OVEN OMELET WITH CHEESE

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.

OMELET WITH BACON AND PARMESAN CHEESE

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.

CRISPY BACON AND SWEET ONION OMELET

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.

BACON, HAM AND CHEDDAR OMELET BAKE

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.

EGG WHITE OMELET

Steps:

• Heat butter or oil in a small nonstick skillet over low heat. Meanwhile, whisk together egg whites and salt, incorporating a lot of air, which will ensure that the omelet is light and fluffy. Be sure not to do this in advance or the egg whites will deflate.
• Place your hand directly above the skillet. When your palm feels warm, the skillet is ready to start cooking. Working quickly, pour whisked eggs into the heated skillet. While shaking skillet back and forth over heat, stir with a heatproof rubber spatula for less than 1 minute. You want to keep eggs moving, incorporating any runny parts and some curds begin to form.
• Continue cooking, making sure eggs cover the entire surface of the skillet and using a spatula to push together any holes that may have formed. Top with one or more desired fillings.
• Run the spatula along right side of omelet to loosen eggs from skillet. Place spatula under right side of eggs, making sure that the spatula is well underneath the eggs to offer maximum support, and lift right side over left in one fluid motion. Folded omelet should look like a half-moon.
• Lightly press down on omelet with the spatula to seal omelet together. Do not press hard; you do not want to flatten the curds. Check to make sure the handle of the skillet is still facing directly out toward you.
• Lift up skillet with one hand, and hold a plate with your other hand. Tilt skillet, and let the curved edge of the omelet slide onto the plate.

BAKED OMELET

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch casserole dish and set aside.
• Beat together the eggs and milk. Add seasoning salt, ham, Cheddar cheese, Mozzarella cheese and minced onion. Pour into prepared casserole dish.
• Bake uncovered at 350 degrees F (175 degrees C) for 40 to 45 minutes.

CHEESE, MUSHROOM AND BACON OVEN-BAKED OMELET

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.