Cheese And Mushroom Oven Omelet Food

MUSHROOM AND CHEESE OMELET

Steps:

• Crack the eggs into a small bowl, and use a fork to beat them with the salt and pepper.
• Heat an 8-inch omelet pan or shallow skillet (preferably nonstick) over medium-high heat. Add the butter, let it melt and swirl the pan so it coats the bottom evenly. Pour the eggs into the pan and quickly shake and swirl so the eggs completely cover the bottom. Let the eggs firm up on the bottom, about 30 seconds, then use a rubber spatula to lift the edges of the omelet up so any uncooked egg on the top runs underneath.
• Sprinkle half of the eggs with the sauteed mushrooms and cheese and let it cook for another 30 seconds; the top should be moist but not quite runny (unless you like it runny). Flip the uncooked side of the eggs over the filling, and slide it onto a plate. Garnish with fresh herbs, if desired.
• Heat a very large skillet over medium high heat. Add the oil, then the mushrooms and garlic, season with salt and pepper and saute until the liquid has evaporated and the mushrooms have turned nicely browned, about 10 minutes. Taste, adjust seasonings and serve hot.

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.

JACK CHEESE OVEN OMELET

Steps:

• Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onions in drippings until tender; set aside. , In a large bowl, beat eggs. Add milk, seasoned salt, 2 cups cheese, bacon and sauteed onions. Transfer to a greased shallow 2-qt. baking dish. , Bake, uncovered, 35-40 minutes or until set. Sprinkle with remaining cheese. Freeze option: Freeze unbaked omelet until firm; cover with foil. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean. Sprinkle with 1/2 cup cheese.

MUSHROOM, SCALLION, AND CHEESE OMELET

Steps:

• Beat eggs together with milk, salt, and pepper in a bowl.
• Heat oil in a skillet over medium heat. Add mushrooms; cook and stir until softened, about 5 minutes. Mix in green onions; cook until slightly softened, about 1 minute. Pour in the beaten eggs. Cook and stir until the edges harden, 2 to 3 minutes. Flip and sprinkle Cheddar cheese on top. Cook until egg is set and cheese is melted, 1 to 2 minutes. Fold omelet in half; top with more Cheddar cheese.

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.

MUSHROOM OVEN OMELET

Steps:

• In a small skillet, saute mushrooms in butter until tender; drain. In a bowl, combine the flour, eggs, milk and pepper until smooth. Stir in 1 cup cheese, bacon and mushrooms. Pour into a greased 8-in. square baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 375° for 18-20 minutes or until eggs are completely set.

BACON, MUSHROOM, AND CHEESE OMELET

Steps:

• Crack the eggs into a bowl, add the milk, and beat them well. Melt the butter in a 7-inch nonstick skillet over medium-high heat. Add the eggs and scramble slightly. Allow the eggs to coat the pan and cook evenly. Crumble the bacon into the eggs, add the mushrooms and cheese, and cook for 1 minute. Carefully slide 1 end of the omelet onto a plate while folding the other end over on top, like a taco. Garnish with scallions and serve immediately.

CHEESE AND MUSHROOM OVEN OMELET

Steps:

• Preheat oven to 350°; butter and 9- or 10-inch pie plate and sprinkle with 1 tablespoon fine bread crumbs.
• In a small bowl, beat egg yolks with milk; season with salt and pepper.
• In another bowl, using an electric mixer, beat egg whites until stiff peaks form.
• Slowly beat in yolk mixture on low speed until blended into egg whites.
• Pour into prepared pie plate; bake for 15 minutes or until just set in the center.
• Meanwhile, in a large nonstick skillet, melt butter over med-high heat.
• Cook mushrooms and green onions, stirring, for 5 minutes or until tender and liquid is evaporated.
• Remove from heat; stir in cream cheese until smooth.
• Spoon evenly over omelet; sprinkle with cheese and ham.
• Bake for 8 minutes more or until cheese is melted.

MUSHROOM SPINACH OMELET

Steps:

• Whisk egg substitute, Cheddar cheese, Parmesan cheese, salt, black pepper, garlic powder, and red pepper flakes together in a bowl.
• Heat olive oil in a nonstick skillet over medium heat; cook and stir mushrooms and onion until tender, 4 to 5 minutes. Add spinach; cook until spinach wilts, 3 to 4 minutes. Pour in egg mixture; swirl pan around to evenly distribute egg mixture. Cook until egg is fully cooked and set in the middle, 5 to 10 minutes. Cut into wedges.

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.

MUSHROOM OMELET WITH CHIVES

Steps:

• Trim off the ends of the mushrooms, and cut into thick slices. Heat a large, heavy frying pan over medium-high heat, and add 1 tablespoon of the olive oil. Add the shallot, and cook, stirring, until it begins to soften, two or three minutes. Add the mushrooms, and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add salt to taste and the garlic, and cook, stirring often, until the mushrooms are tender, about five minutes. Stir in the parsley, season to taste with salt and pepper, and remove from the heat.
• If making individual omelets: Heat an 8-inch nonstick omelet pan over medium-high heat. Break 2 eggs into a bowl, and beat with a fork or a whisk until frothy. Add salt and freshly ground pepper to taste, and 2 teaspoons milk. Whisk in half the chives. Add 2 teaspoons of the olive oil to the pan. When the pan feels hot as you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Tilt the pan to distribute the eggs evenly over the surface. Tilt it slightly again, and gently shake with one hand while lifting up the edges of the omelet with the spatula in your other hand so as to let the eggs run underneath during the first few minutes of cooking. Spread half the mushrooms down the middle of the eggs. Top with half the cheese. As soon as the eggs are set on the bottom (the top will still be runny), jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Shake in the pan for another minute if you don't like the omelet soft on the inside; for a moist omelet, tilt the pan at once and roll out onto a plate. Keep warm in a low oven while you repeat with the remaining eggs and herbs, and serve.
• If making 1 large omelet, heat a 10-inch nonstick pan over medium-high heat. Beat all 4 eggs in a bowl with the milk, salt and pepper, and the chives. Heat the remaining tablespoon of olive oil in the pan, and follow the instructions for the 2-egg omelet, pouring all of the eggs into the pan. The eggs will take longer to set, and you may want to flip the omelet in the pan again after it's rolled, if the middle seems too runny. Roll the finished omelet onto a platter, or cut in half in the pan, and serve.
• Add 2 teaspoons of the olive oil to the pan. When the pan feels hot as you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Tilt the pan to distribute the eggs evenly over the surface. Tilt it slightly again, and gently shake with one hand while lifting up the edges of the omelet with the spatula in your other hand so as to let the eggs run underneath during the first few minutes of cooking.
• Spread half the mushrooms down the middle of the eggs. Top with half the cheese. As soon as the eggs are set on the bottom (the top will still be runny), jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Shake in the pan for another minute if you don't like the omelet soft on the inside; for a moist omelet, tilt the pan at once and roll out onto a plate. Keep warm in a low oven while you repeat with the remaining eggs and herbs, and serve.

MUSHROOM N' CHEESE OMELET

Steps:

• mix eggs and milk.
• cook sliced mushrooms in small pan.
• add onion and garlic to mushrooms.
• melt margarine into frying pan or skillet, then pour eggs into it.
• let cook for a moment.
• add cheese and cooked mushrooms to one side of egg.
• when firm on bottom, flip other half of egg over the mushroom filling.
• cook, then serve.

BAKED MUSHROOM OMELETTE

Steps:

• Mix together eggs, cheese, basil & oregano.
• Add tomato, onion and mushrooms. Season to taste.
• Spoon mixture into buttered baking dish.
• Bake at 180 degrees celcius for 25 - 30 minutes.

CHEESY MUSHROOM OMELETTE

Steps:

• Heat the olive oil in a small non-stick frying pan. Tip in the mushrooms and fry over a high heat, stirring occasionally for 2-3 mins until golden. Lift out of the pan into a bowl and mix with the cheese and parsley.
• Place the pan back on the heat and swirl the eggs into it. Cook for 1 min or until set to your liking, swirling with a fork now and again.
• Spoon the mushroom mix over one half of the omelette. Using a spatula or palette knife, flip the omelette over to cover the mushrooms. Cook for a few moments more, lift onto a plate and serve with oven chips and salad.