Cheddar Onion And Red Bell Pepper Souffléd Omelet Food

EXTRA-SHARP CHEDDAR OVEN OMELET

Steps:

• Preheat the oven to 350 degrees F.
• Fry bacon until crisp but not burnt.
• Drain, and reserving 1 tablespoon of drippings.
• Sauté onion & green onion in drippings until translucent.
• In a bowl beat eggs with cream and seasoned salt.
• Stir in bacon, onions, and 2 cups of the cheese.
• Pour into a greased, shallow, 3-quart baking dish.
• Bake, uncovered, in a 350 F degree oven for 35 to 40 minutes until mixture is set (doesn't jiggle) and top is lightly browned.
• When almost done, sprinkle with remaining cup cheese and return to oven until cheese melts.
• Serve immediately.

ROASTED SWEET RED PEPPER OMELET

Steps:

• Scramble together: Eggs, Roasted Sweet Red Bell Pepper Puree., Salt, Cracked Black Pepper.
• Pour into heated skillet (omelet pan) that has been sprayed with cooking spray.
• Cook until one side is done and turn to finish.
• Top with: Shredded cheddar cheese, crumbled precooked bacon, sauteed sweet onion.
• Fold over and remove to plate.
• Garnish with parsley and a thin slice of sweet red bell pepper.

MUSHROOM, BELL PEPPER, AND CHEESE OMELET

Steps:

• To make the filling: In a nonstick skillet, melt the butter over medium heat.
• Add in the bell pepper, onion, and mushrooms; stir/saute for about 5 minutes or until tender.
• Add in Tabasco sauce and parsley; stir to combine; set aside.
• To make the omelet: in a mixing bowl, whisk together the eggs, water, salt, and pepper.
• Heat an 8-inch omelet pan over medium heat; add butter and swirl to coat the bottom of the pan.
• When butter foams, pour egg mixture in all at once.
• Let set for about 20 seconds or until edges begin to cook.
• Using a spatula, gently lift edges of mixture and tilt skillet to allow uncooked egg mixture to flow underneath.
• Continue to do this until the top is almost dry.
• Spoon vegetable mixture over one half of the omelet; sprinkle MJ cheese over vegetable mixture.
• Fold the other side of the omelet over to cover.
• Let stand for a few seconds to let cheese melt.
• Turn omelet out onto a warmed plate; sprinkle with parmesan cheese and garnish with parsley and tomato wedge.

CHEESE & PEPPER OMELET

Steps:

• Beat whole eggs, egg whites and water with whisk until well blended.
• Cook vegetables in large nonstick skillet sprayed with cooking spray on medium-high heat 5 min. or until crisp-tender. Remove from skillet; set aside.
• Add eggs to skillet; cover. Cook 6 min.
• Top half of omelet with pepper mixture and cheese; fold in half. Cook, covered, 3 min. or until cheese is melted. Serve topped with salsa.

ROASTED RED PEPPER OMELETS

Steps:

• Coat an 8-in. nonstick skillet with cooking spray and place over medium heat. In a small bowl, whisk the eggs, water, salt and pepper. Add half of 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, add half of the red peppers, cheese and onions on one side; fold other side over filling. Slide omelet onto a plate. Repeat.