Cheddar Tomato Oven Omelet Food

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EASY TOMATO OMELETTE



Easy Tomato Omelette image

Looking for a healthy high protein lunch or breakfast? This tomato omelette is just the trick - 20g protein per serving!

Provided by HurryTheFoodUp

Categories     Breakfast     Lunch

Time 10m

Number Of Ingredients 9

2 eggs
1 tsp olive oil
½ cup cherry tomatoes ((the sweeter the better))
½ cup basil, fresh ((dried will work if necessary))
¼ cup favourite cheese ((think cheddar, monterey jack, mozzarella, remember to avoid rennet if you're vegetarian))
salt ((to taste))
pepper ((to taste))
2 spring onions
1 chili ((red or green))

Steps:

  • Wash the tomatoes (and spring onions or chili if you're using them) and chop into small pieces.
  • Heat half the oil in a pan and fry the tomatoes for about 2 minutes. Set aside. Clean the pan with a tissue.
  • Crack the eggs into a bowl and beat well with a fork, adding the salt and pepper
  • Heat the rest of the oil in a pan (non-stick if possible) on low to medium heat. Use paper to wipe the oil around a little (or an oil spray if you have it).
  • Pour the egg mix into the pan
  • Using a spatula, ruffle the omelette so it doesn't stick. As you create gaps tilt the pan so the liquid fills the spaces.
  • Let it cook for about 2 minutes and...
  • Here's the important part: when the egg mixture looks nearly cooked (but there's still just a tiny bit of runny egg left) drop on the tomatoes and basil (and cheese, spring onions or chili if you're using them).
  • Fold the empty half of the omelette on top of the other.
  • Slide it onto a plate - the heat from closing the omelette will finish cooking the inside.

Nutrition Facts : Calories 345 kcal, Carbohydrate 11 g, Protein 23 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 373 mg, Sodium 1632 mg, Fiber 2 g, Sugar 6 g, TransFat 1 g, ServingSize 1 serving

OVEN BAKED OMELET



Oven Baked Omelet image

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

1 teaspoon butter
9 large eggs
½ cup sour cream
½ cup milk
1 teaspoon salt
2 green onions, chopped
¼ cup shredded Cheddar cheese

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

CHEDDAR TOMATO OVEN OMELETTE



Cheddar Tomato Oven Omelette image

This is something my mother makes for Christmas brunch every year. Everyone loves it, even the kids. I made her give me the recipe so that I could have it more than once a year. Cooking time may vary a bit.

Provided by Lenny Leonard

Categories     Breakfast

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 8

8 slices bacon, chopped
1/4 cup sliced green onion
1/2 cup diced tomato
1 tablespoon flour
1/2 tablespoon salt
6 eggs
1 cup milk
1 1/4 cups shredded cheddar cheese

Steps:

  • Preheat oven to 350ºF.
  • Cook bacon until crisp, reserve 1 tablespoon of drippings.
  • Saute onions in drippings.
  • Add tomatoes.
  • Sprinkle on flour and salt, toss lightly to coat.
  • Beat together eggs and milk.
  • Add vegetable mixture, 1 cup cheddar and chopped bacon.
  • Mix together.
  • Pour into a greased 8 x 8 x 2 (2 quart) pan.
  • Bake uncovered for 40-45 minutes.
  • Remove from oven and sprinkle on remaining 1/4 cup cheese.
  • Let stand 5 minutes so cheese melts.

Nutrition Facts : Calories 689.1, Fat 55.9, SaturatedFat 24, Cholesterol 524.9, Sodium 2234.3, Carbohydrate 10.9, Fiber 0.9, Sugar 2.8, Protein 34.8

FAMILY-STYLE ROLLED OMELET WITH SPINACH AND CHEDDAR



Family-Style Rolled Omelet with Spinach and Cheddar image

You don't have to stand over the stove and make individual omelets with this recipe. Round out the meal with bread and a simple cherry-tomato salad.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 30m

Number Of Ingredients 8

Olive oil, for pan
1 cup milk
1/3 cup all-purpose flour (spooned and leveled)
8 large eggs
1 tablespoon Dijon mustard
Coarse salt and ground pepper
2 packages frozen chopped spinach, thawed and squeezed dry
1 1/2 cups shredded cheddar (6 ounces)

Steps:

  • Preheat oven to 350 degrees. Brush a 10-by-15-inch rimmed baking sheet or jelly-roll pan with oil. Line bottom of pan with parchment, leaving a 1-inch overhang on the two shorter sides. Brush parchment with oil.
  • In a bowl, whisk together milk and flour. Add eggs, mustard, 1 teaspoon salt, and teaspoon pepper; whisk to combine. Pour into pan. Sprinkle spinach over top in an even layer.
  • Bake until edges of omelet are set, 10 to 12 minutes. Sprinkle with cheddar; bake until cheese has melted, 2 to 4 minutes. Beginning at one shorter end, lift parchment, and roll up omelet tightly, peeling back parchment as you go. Slice and serve.

Nutrition Facts : Calories 447 g, Fat 28 g, Fiber 4 g, Protein 32 g

EXTRA-SHARP CHEDDAR OVEN OMELET



Extra-Sharp Cheddar Oven Omelet image

This is great for a holiday breakfast or brunch. It serves 10 and it can be prepared ahead of time and popped in the oven on the day of the event. My Mother serves this when the whole family gets together down at their shore house on holiday weekends. Options: add mushrooms and peppers or the like.

Provided by AcadiaTwo

Categories     Breakfast

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 7

8 slices bacon, coarsely chopped
4 green onions, thinly sliced
8 eggs
1 cup light cream
1/2 teaspoon seasoning salt
3 cups extra-sharp cheddar cheese (shredded)
1 large sweet onion

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.

Nutrition Facts : Calories 356.5, Fat 29.9, SaturatedFat 15.2, Cholesterol 238.9, Sodium 464, Carbohydrate 3.8, Fiber 0.4, Sugar 1.3, Protein 17.9

ZUCCHINI OVEN OMELET



Zucchini Oven Omelet image

Having been married for 50 years, I've had a lot of experience cooking meals for family and friends. They enjoy whatever I make, but this variation of a standard omelet is everyone's favorite.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4-6 servings.

Number Of Ingredients 10

2 cups chopped zucchini
1/4 cups chopped green pepper
1/4 cup vegetable oil
6 eggs, lightly beaten
2 tablespoons grated Parmesan cheese
1 tablespoon half-and-half cream
1 tablespoon butter, melted
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese

Steps:

  • In a 10-in. ovenproof skillet, saute zucchini and green pepper in oil until tender, about 3 minutes. Combine eggs, Parmesan cheese, cream, butter, salt and pepper; pour over the vegetable mixture. Cook and stir gently for 3 minutes or until eggs are set on bottom. Top with cheese. , Bake at 350° for 5-7 minutes or until eggs are set and cheese is melted.

Nutrition Facts : Calories 223 calories, Fat 19g fat (6g saturated fat), Cholesterol 230mg cholesterol, Sodium 369mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

CHEDDAR-HAM OVEN OMELET



Cheddar-Ham Oven Omelet image

We had a family reunion for 50 relatives from the U.S. and Canada, and it took four pans of this hearty, five-ingredient omelet to feed the crowd. Fresh fruit and an assortment of muffins helped round out our brunch menu.-Betty Abrey, Imperial, Saskatchewan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 12 servings.

Number Of Ingredients 5

16 large eggs
2 cups whole milk
2 cups shredded cheddar cheese
3/4 cup cubed fully cooked ham
6 green onions, chopped

Steps:

  • Preheat oven to 350°. In a large bowl, whisk eggs and milk. Stir in cheese, ham and onions. Pour into a greased 13x9-in. baking dish. , Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 208 calories, Fat 14g fat (7g saturated fat), Cholesterol 314mg cholesterol, Sodium 330mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 15g protein.

23 BEST OMELETTES RECIPE COLLECTION



23 Best Omelettes Recipe Collection image

These omelette recipes make the perfect meal any time of the day! From ham and cheese to spinach and feta to chili and cheese, the possibilities are endless with omelettes.

Provided by insanelygood

Categories     Breakfast     Recipe Roundup

Number Of Ingredients 23

Classic Denver Omelette
Diner-Style Ham and Cheese Omelette
Spanish Omelette
Spinach Feta Omelette
Greek Omelette
Mushroom and Sun-Dried Tomato Omelette
Easy Tomato Omelette
Loaded Grilled Hash Brown Omelette
World's Best Vegetarian Omelette
Chili, Cheese, and Bacon Omelette
Simple Cheese Omelette
Brie and Bacon Omelette
Bacon Lobster Omelette
Meat Lovers Baked Omelette
Kale and Cheese Omelette
Cheesy Mushroom and Spinach Omelette
Prosciutto, Parmesan, and Rosemary Omelette
Shrimp Omelette
Chicken Omelette
Tex-Mex Omelette With Roasted Cherry Tomato Salsa
Loaded Mediterranean Omelette
Broccoli and Cheese Omelette
Smoked Salmon Omelette

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep an omelette in 30 minutes or less!

Nutrition Facts :

CHARD AND CHEDDAR OMELET



Chard and Cheddar Omelet image

Categories     Breakfast     Brunch     Low Carb     Cheddar     Chard     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

2 tablespoons (1/4 stick) butter
2 garlic cloves, minced
4 ounces red Swiss chard, stemmed, chopped (about 3 cups packed)
3/4 teaspoon hot pepper sauce
5 large eggs
3/4 cup grated sharp cheddar cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Melt 1 tablespoon butter in 8-inch-diameter nonstick skillet over medium-low heat. Add garlic; sauté until soft, about 2 minutes. Stir in chard, cover and cook until tender, about 4 minutes. Stir in hot sauce. Season with salt and pepper. Transfer to small bowl. Wipe skillet clean.
  • Whisk eggs, 1/4 cup cheese, salt and pepper in medium bowl to blend. Melt 1/2 tablespoon butter in same skillet over medium-high heat. Add half of egg mixture and cook until eggs are just set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes. Scatter half of chard mixture over half of omelet. Sprinkle 1/4 cup cheese over chard. Fold omelet over cheese; slide out onto plate. Repeat with remaining butter, egg mixture, chard and cheese.

ZIPPY CHEESE ARTICHOKE OVEN OMELET



Zippy Cheese Artichoke Oven Omelet image

Provided by My Food and Family

Categories     Recipes

Time 1h

Number Of Ingredients 11

Butter
3/4 cup salsa (hot or mild)
1 cup artichoke hearts, chopped
1/4 cup grated parmesan cheese
1 cup (4 oz.) shredded Monterey jack cheese
1 cup (4 oz.) shredded sharp cheddar cheese
6 large eggs
1 carton (8 oz.) sour cream
Seasonings
Tomato wedges
Parsley sprigs

Steps:

  • Preheat oven to 350°F. Butter a 10-inch quiche dish. Spread the salsa on the bottom. Distribute the chopped artichokes evenly over the salsa. Sprinkle with the cheeses.
  • Blend the eggs, add sour cream and seasonings. Pour the egg mixture over the cheese.
  • Bake uncovered for 30-40 minutes. Cut in wedges and serve with tomato wedges and parsley sprigs.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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