Extra Sharp Cheddar Oven Omelet Food

OVEN OMELET

Steps:

• Whip eggs and milk together. Add in rest of ingredients.
• Pour into round casserole dish --> or pie dish.
• Cook at 350 for 20-25 minutes.
• Can also add meats like bacon, sausage, or ham. Also chopped tomatoes are good in this recipe --> just make sure you take all the gunk out (seeds). Asparagus lovers just chop and throw in, mighty tasty.
• Many different variations to this recipe.

OMELET FOR TWO

Steps:

• Preheat the oven to 350 degrees F.
• Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds.
• Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.

EASY OVEN OMELET

Steps:

• Beat eggs.
• Add all other ingredients to eggs and blend.
• Pour into an 8x8 greased baking dish.
• Bake at 350 for about forty minutes, or until set.

OVEN-BAKED OMELET

Steps:

• Preheat oven to 400°F. Grease a 13- x 9-inch baking dish with cooking spray. Whisk together eggs, heavy cream, scallions, salt, garlic powder, black pepper, and 1 cup of the cheese in a large bowl. Pour egg mixture into prepared baking dish; top with remaining 1 cup cheese.
• Bake in preheated oven until eggs are puffed and lightly golden around edges, about 25 minutes. Top with herbs and additional black pepper. Serve immediately with desired toppings (below). The omelet will deflate as it cools.

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.

EASY BROCCOLI-CHEESE OVEN OMELET

Steps:

• Heat oven to 425ºF.
• Place broccoli in microwaveable 9-inch-square baking dish sprayed with cooking spray. Add water; cover with waxed paper. Microwave on HIGH 2 min. Drain; return broccoli to dish. Top with cheddar.
• Whisk cream cheese spread, eggs and Parmesan until blended; pour over broccoli.
• Bake 25 min. or until top is golden brown and center is set.

CHARD AND CHEDDAR OMELET

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.

EARLY-RISER OVEN OMELET

Steps:

• In a bowl, beat the egg whites, eggs, milk, seasoned salt and pepper. Pour into a greased 10-in. cast-iron or other ovenproof skillet. Sprinkle with the ham, broccoli, cheese, tomato and onion. Bake, uncovered, at 350° until eggs are almost set, 30-35 minutes. Broil 4-6 in. from the heat until the eggs are set and top is lightly browned, 1-2 minutes.

CHEDDAR-HAM OVEN OMELET

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.

OMELET FOR TWO

Steps:

• Pre-heat the oven to 180°C/350°F.
• Melt the butter in an 8 inch oven proof pan.
• Chop the bacon into 1 inch pieces and cook for 5 to 7 minutes, until browned.
• Add the onion and potato and cook over medium low heat for about 10 minutes, stirring occasionally until the onion begins to brown and the potato is tender.
• Add the Jalapeno pepper and cook for a few minutes longer.
• Beat together the eggs, milk, salt, and pepper with a fork.
• Stir in the spring onions and the diced cheddar.
• Pour over the potato/bacon mixture.
• Place in the preheated oven and bake for 15 to 20 minutes or until puffy and the eggs are almost cooked in the centre.
• Remove from the oven.
• Sprinkle the grated cheddar over top and return to the oven for another minute or two until the cheese melts.
• Serve hot from the pan.