Baked Swiss Cheese Omelet Food

BAKED BRUNCH OMELET

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
• Place half of the bread cubes on bottom of baking pan. Sprinkle with half of the ham and then half of the cheese; repeat.
• In a large bowl, beat together eggs, milk, salt, hot sauce and green onions. Pour egg mixture into pan.
• Place pan on top of a baking sheet with a rim and place in oven. Pour water into baking sheet and bake for 60 minutes, or until eggs have set.

CLASSIC CHEESE OMELET

Steps:

• Combine eggs and milk in bowl; beat with fork or whisk until well mixed. Season with salt and pepper, if desired.
• Melt butter in 8-inch nonstick skillet over medium-high heat until sizzling; pour egg mixture into hot skillet. Cook 30 seconds or until bottom is set. Run heat proof spatula around edge of pan, lifting edges of eggs and allowing uncooked portions to flow underneath. Tilt pan, if necessary. Continue cooking, lifting eggs as needed, 1-2 minutes or until almost set.
• Remove from heat. Sprinkle cheese over half of omelet. Carefully fold other side of omelet over cheese. Carefully slide omelet onto serving plate. Sprinkle with parsley, if desired.

HAM AND SWISS OMELET

Steps:

• In a small nonstick skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, place ham on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate.

BAKED SWISS CHICKEN

Steps:

• Preheat oven to 350°. Place chicken in a greased 13x9-in. baking dish. In a small bowl, combine soup and wine; pour over chicken. Top with cheese and sprinkle with croutons. , Bake, uncovered, until a thermometer inserted in chicken reads 165°, 35-40 minutes.

MOMMY'S SWISS CHEESE OMELETTE FOR 2 OR MORE

Steps:

• Beat eggs with water and add pepper to mix.
• Spray Large Omlette Pan with non-stick spray while cold.
• Melt butter in large omlette pan over medium heat-be careful not to burn the butter.
• Pour egg mix into pan and swirl around to cover-lower heat to low.
• keep swirling pan so that egg evenly cooks over the low heat- be careful not to overcook or brown the bottum too much.
• when eggs are almost cooked through ( top is still soft) sprinkle cheese over the top.
• put lid onto pan and turn off heat - let this sit for about 1-2 minutes until cheese melts and eggs puff up.
• Sprinkle salt lightly on top.
• Fold omlette over and cut in half.
• serve over a hot bagel ( open face).

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.

MUSHROOM SWISS CHEESE OMELET

Steps:

• Stir cream into eggs.
• Sauté mushrooms and garlic in the butter, about 5-7 minutes in a 9-inch omelet. Add pepper flakes to taste, sprinkle in the chives and thyme.
• Stir the beaten eggs into the mushrooms over medium-high heat.
• Heat the remaining butter in pan over medium heat.
• Stir the eggs briskly with flat of a fork and continue stirring until mixture is nearly cooked, but still wet, sprinkle the shredded cheese over the surface before folding.
• Flipping one side over onto the other. If you have a hard time flipping you can cut in half then flip.
• Garnish with additional chives.

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.

SWISS OVEN OMELET

Steps:

• In a 10-in. ovenproof skillet, cook and stir red onion and sugar in oil over medium heat for 10-12 minutes or until golden brown. Remove 1/4 cup; set aside. , To the skillet, stir in the green onions, mustard and thyme. Remove from the heat. In a bowl, beat the eggs, water, salt and pepper. Pour into skillet, sprinkle with 1/4 cup cheese. , Bake, uncovered, at 375° for 10-15 minutes or until a knife inserted in the center comes out clean. Top with reserved onion mixture and remaining cheese. Cut into wedges.

BAKED BRUNCH OMELET

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
• Place half of the bread cubes on bottom of baking pan. Sprinkle with half of the ham and then half of the cheese; repeat.
• In a large bowl, beat together eggs, milk, salt, hot sauce and green onions. Pour egg mixture into pan.
• Place pan on top of a baking sheet with a rim and place in oven. Pour water into baking sheet and bake for 60 minutes, or until eggs have set.

BAKED OMELET WITH ONION, SPINACH, AND SWISS CHEESE

Steps:

• Preheat the oven to 350°F. Lightly coat an 8-inch square baking pan with butter or cooking spray.
• Beat the eggs, milk, salt, and pepper in a large bowl until well combined. Peel the onion and cut into 1/4-inch pieces. Spread the onion, spinach, and Swiss cheese evenly in the pan, then pour in the egg mixture. Bake for 45 to 50 minutes, or until a knife inserted into the center comes out clean. Remove from the oven and serve immediately.
• food for thought
• Spinach is an excellent source of iron, calcium, chlorophyll, beta-carotene, vitamin C, riboflavin, sodium, and potassium. But keep in mind that fresh spinach loses much of its nutritional value if it's stored more than a few days. Refrigeration slows the effect somewhat, but it is best to use fresh spinach within a couple of days of buying it. Freezing spinach prevents the loss of most of its nutritional value, so frozen spinach is a great choice, too.