Baked Cheese Omelet Food

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.

MY BEST CHEESE OMELETTE

Steps:

• Melt butter in 10" non-stick pan.
• Whip eggs and water well with fork or whip. Add salt and pepper.
• Stir.
• Once butter melted, add egg mixture.
• In first 30 seconds make a few slits with spatula to allow eggs to cook in center.
• Over MED-HI heat tilt pan back & forth so runny part of eggs cook.
• Pan should be nice & slippery for this!
• When almost done, tear cheese slices & place over eggs.
• Allow cheese to melt slightly.
• Fold half egg over the other.
• Give about 30 seconds to set.
• Slip egg onto plate.
• Enjoy!

BAKED OMELET

Steps:

• In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the cheese, green peppers, 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 degrees for 25-30 minutes or until a knife inserted near the center comes out clean.

CHEESE OMELETTE

Steps:

• Beat eggs in a bowl with a whisk. Add milk and season with salt and white pepper. Whisk for a few minutes until egg mixture is foamy; beating in air makes the omelette fluffy.
• Melt butter in a small, nonstick skillet over medium-low heat. Pour in egg mixture and twirl skillet so bottom is evenly covered with egg. Cook for 1 minute until egg starts to set. Lift edges with a spatula and tilt the skillet so uncooked egg mixture can run towards the bottom of the skillet to set. Repeat until no visible liquid egg remains.
• Carefully flip omelette and cook for another 30 seconds to 1 minute. Sprinkle Emmentaler cheese in one line in the middle of the omelette and fold omelette in half. Cook for 20 seconds, then slide omelette onto plate.

CHEESE OMELET

Steps:

• Equipment: 9-inch non-stick skillet and an immersion blender
• Add oil to the skillet over high heat, and heat it until small hairline ripples appear on the surface of the oil.
• Break the eggs into tall glass or frappe cup and whisk to blend for 1 minute. (The Waffle House uses a 15,000 rpm malt shop mixer.)
• While moving the skillet in a circular motion, pour in the eggs. Continue to move the skillet in a circular motion, allowing the outside of the eggs to cook and fluff up. When the outside edges have firmly cooked, flip the omelet and cook on the other side for approximately 30 seconds. Keep moving the pan in a circular motion, but not as often as before it was flipped. (Too much movement at this time will cause the omelet to fall.) Flip the omelet once more to finish cooking--no more than 30 additional seconds.
• Overlap 2 slices of American cheese in the center of the omelet in a diamond shape.
• Fold the omelet in half, being certain to cover the cheese slices, and slide it onto your plate.

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.

EASY BAKED OMELET

Steps:

• Preheat oven to 350°F. Heat dressing in small ovenproof nonstick skillet on medium-high heat. Add onions and asparagus; cook 3 min., stirring occasionally.
• Meanwhile, beat eggs lightly in medium bowl. Stir in tomatoes, ham and 1/4 cup of the cheese. Pour into skillet; cook, without stirring, 3 to 4 min. or until edges begin to set. Sprinkle with remaining 1/4 cup cheese.
• Bake in skillet, uncovered, 20 min. until center is set. Let stand 5 min.; cut into wedges to serve. Sprinkle with chopped fresh parsley, if desired.

BAKED SWISS CHEESE OMELET

Steps:

• Preheat oven to 350 degrees F.
• Grease a 13x9x2 inch glass baking dish.
• Spread the cheese over the bottom of the baking dish.
• Dot with butter.
• Pour half the heavy cream over the cheese.
• Add the eggs and then the remaining cream.
• Sprinkle with pepper.
• Bake for 40 to 45 minutes or until set.
• Serves 8.

CHEESY BAKED SUPPER OMELET

Steps:

• Heat oven to 325°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. In 8-inch skillet, melt butter over medium heat. Add bell pepper and onion; cook 2 to 3 minutes, stirring occasionally, until tender.
• In large bowl, beat eggs, sour cream, salt and pepper with wire whisk until well blended. Stir in bell pepper mixture and cheese. Pour into baking dish.
• Bake uncovered 20 to 25 minutes or until eggs are set. Cut omelet into squares to serve.

PERFECT CHEESE OMELET

Steps:

• In a small bowl, whisk together eggs, salt, and pepper until frothy.
• Heat an 8-inch nonstick skillet over medium until your hand feels warm when held about 2 inches above the surface. Add oil or butter, and swirl to coat the bottom of skillet evenly.
• Pour whisked eggs into skillet; let set slightly. With a heatproof flexible spatula, push eggs from edge toward center; tilt pan to let egg fill spaces. Repeat until omelet is just set, 1 to 2 minutes. Sprinkle cheese and scallion over half of the omelet, leaving the half closer to the skillet handle uncovered (to make it easier to remove from pan). Using the same spatula, gently fold omelet over filling. Tilt skillet, and slide filled omelet onto a serving plate (don't worry if there are a few rips).

FLUFFY BAKED OMELET

Steps:

• Preheat the oven to 350 degrees.
• Lightly grease a well seasoned iron skillet, and place it in the oven while the oven is preheating, and you are preparing the omelet.
• Separate the egg whites from the yolks.
• Beat the egg whites until stiff but not dry.
• Beat the egg yolks well, slowly add the flour and stir until smoothly blended.
• Add the milk and mix well.
• Lightly fold in the stiffly beaten egg whites.
• Remove the skillet from the oven and pour the omelet into it.
• Bake for 10 minutes or until the omelet is set in the center and lightly browned.
• When the omelet is done, remove from the oven and loosen the sides with a spatula.
• Place a platter close to the skillet, and with a spatula loosen the bottom of the omelet and slide it out onto the platter.
• Pour the melted butter over the omelet, and sprinkle with salt and pepper.
• **Note:If desired, you can place the asparagus spears in a wheel pattern on top of the omelet before placing it in the oven and/or sprinkle the grated cheese over the top.

BAKED CHEESE AND SAUSAGE OMELET

Steps:

• Preheat the oven to 425 degrees F.
• Lightly butter an 8 by 8-inch baking dish.
• Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set the pan aside to cool.
• In a large bowl, whisk together the eggs, milk, salt and pepper until smooth, about 20 seconds.
• Add the red bell pepper, 1 cup of Gruyere cheese and 1/4 cup of parsley. Stir in the onion mixture.
• Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for 20 to 25 minutes or until golden brown.
• Cut the baked omelet into wedges and sprinkle with remaining parsley before serving.

BAKED OMELET

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.

HAM AND CHEESE OMELET CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs in a large bowl, making sure that they are mixed very well and have a 'frothy' top. Add the milk, salt and pepper. Mix well. Stir in ham, then add cheese pieces and stir well. Pour mixture into a well greased 4 quart casserole dish and bake in the preheated oven for 50 to 60 minutes or until top is lightly browned.

CHEESE OMELET

Steps:

• Crack into a large bowl: 8 to 12 eggs. Add: 2 tablespoons chopped parsley, 2 tablespoons mixed chopped herbs (chives, chervil, tarragon, or marjoram). A few grinds of black pepper and beat lightly, until just combined. When ready to cook, season the eggs with: Salt.
• Preheat a large (12-inch) heavy or nonstick pan for 3 to 5 minutes over medium-low heat. When the pan is completely heated, put in: 1 tablespoon butter.
• When the foaming butter begins to subside, pour in the eggs. Turn the heat up to medium. Pull the sides towards the center, letting uncooked egg flow onto the exposed pan. When the eggs have set on the bottom, continue lifting the edges and tilting the pan to allow uncooked egg to flow under to cook. When most of the egg is set, sprinkle over the top: 4 ounces Gruyère or cheddar cheese, grated.
• Cook for a moment to heat the cheese. Fold the omelet in half over itself and slide onto a large plate. Rub the top with a bit of butter and serve.
• Substitute 4 ounces ricotta cheese for the Gruyère or cheddar.
• Omit the herbs.
• Make 4 individual omelets with 2 or 3 eggs each.