Mushroom Ham And Cheese Omelet Roll Food

HAM AND MUSHROOM FRENCH ROLLED OMELET

Steps:

• Whisk the eggs together with a splash of cool water in a medium bowl until light and fluffy. Season with a pinch of salt. Set aside.
• Add olive oil to lightly coat a medium nonstick pan over medium-high heat. Add the ham and cook until it begins to brown on all sides, about 4 minutes. Remove the ham from the pan and set aside. Add the mushrooms to the pan in an even layer; season with a pinch of salt. Cook until they begin to brown and wilt slightly, 2 to 3 minutes on each side. Remove the mushrooms from the pan. Wipe the pan down with a paper towel. Return the pan to medium heat and add olive oil to coat. Add the eggs and cook until just set, frequently moving the edges from the pan with a rubber spatula. Sprinkle with some of the fontina and Gruyere, then add the ham and mushrooms and another layer of the cheeses. Roll the omelet to the opposite side of the pan, tilting as you go and roll onto a plate. Garnish with chives. Serve!

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.

HAM AND CHEESE OMELETTE

Steps:

• Heat oil in a skillet over medium heat. Add ham and cook until browned and crispy, stirring frequently, about 7 minutes.
• Beat eggs with 1 teaspoon chives, salt, and pepper in a small bowl and add to skillet, tilting skillet to distribute egg evenly on bottom of skillet. Cook until omelette has set at the edges. Sprinkle Cheddar cheese on top and fold omelette in half. Flip and cook until egg is entirely set and cheese inside has melted, 30 seconds to 1 minute. Slide onto a plate and sprinkle with remaining 1 teaspoon chives.

HAM AND CHEESE OMELET ROLL

Steps:

• Line the bottom and sides of a greased 15x10x1-inch baking pan with parchment paper; grease the paper and set aside.
• In a small mixing bowl, beat cream cheese and milk until smooth.
• Add flour and salt; mix until combined.
• In a large mixing bowl, beat the eggs until blended.
• Add the cream cheese mixture; mix well and pour into prepared pan.
• Bake at 375°F oven for 30-35 minutes or until eggs or puffed and set.
• Remove from oven.
• Immediately spread with mustard and sprinkle with 1 cup of cheese.
• Sprinkle with ham, onions and 1 more cup of cheese.
• Roll up the omelet from a short side.
• Peeling parchment paper away while rolling, sprinkle top of roll with remaining cheese and bake 3 to 4 minutes longer, or until cheese is melted.

HAM 'N' CHEESE OMELET ROLL

Steps:

• Line the bottom and sides of a greased 15x10x1-in. baking pan with parchment; grease the paper and set aside. , In a small bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large bowl, whisk eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan., Bake at 375° until eggs are puffed and set, 30-35 minutes. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese. Sprinkle with ham, onions and 1 cup cheese. , Roll up from a short side, peeling parchment away while rolling. Sprinkle top of roll with the remaining cheese; bake until cheese is melted, 3-4 minutes longer.

MUSHROOM, HAM AND CHEESE OMELET ROLL

Steps:

• Preheat oven to 450°F.
• Beat egg substitute and milk until fluffy.
• Add flours, salt, and pepper; beat until smooth.
• Pour into 9x13-inch baking dish, sprayed with non-stick spray.
• Bake for until eggs are almost set (6-10 minutes).
• Sprinkle with ham, mushrooms, and cheese (or omelet ingredients of your preference).
• Bake until cheese melts (about 5 minutes).
• Starting at short side, roll up omelet while still in pan.
• Place seam side down on serving dish.
• Cut into slices and serve.

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.

HAM, MUSHROOM AND CHEESE OMELETTE

Steps:

• Beat eggs, add mushrooms and ham.
• Heat frying pan, and coat with cooking spray or oil.
• Add egg mixture to hot pan and cook until almost set. Flip over and when egg is set, top with cheese. Cook until cheese is melted.
• Serve with hashbrowns, toast, or rice.
• Sometimes I even add chopped green onion, or any color pepper we have on hand.

MUSHROOM OMELETTE ROLL

Steps:

• Line bottom of 13 x 9 inch metal cake pan with parchment or waxed paper; grease paper and sides of pan.
• Set aside.
• In bowl, whisk together eggs, milk and salt, pour into prepared pan.
• Bake in 400f degree oven for 10 minutes or until centre is firm when touched.
• Meanwhile, in nonstick frypan, heat oil over medium high heat; cook red pepper, mushrooms, thyme and pepper, stirring often, for 5 minutes or until mushroom liquid has evaporated.
• Stir in onions.
• Invert egg onto work surface; peel off paper.
• Sprinkle with half of the cheese; spread mushroom mixture over top.
• Starting at narrow end, roll up jello roll style.
• Return omelette roll to cake pan; sprinkle with remaining cheese.
• Broil for 3 to 5 minutes or until cheese is bubbly.
• Slice crosswise to serve.

BAKED HAM AND CHEESE OMELET ROLL

Steps:

• Preheat oven to 450 degrees.
• Beat eggs and milk until fluffy.
• Add flour, salt and pepper and beat or whisk until smooth.
• Pour into a buttered or greased 9 x 13 baking dish or pan.
• Bake for 10 - 15 minutes or until eggs are just about set (Keep an eye on them at the 6 minute mark -- depending on your oven, they could set that fast!).
• Sprinkle with chopped ham or lay slices of ham evenly on top.
• Sprinkle with cheese.
• Bake for about 5 minutes more or until cheese is melted.
• Starting at short side, roll up omelet while still in pan.
• Place seam side down on serving dish.
• Cut into slices.

HAM AND CHEESE STUFFED MUSHROOMS

Steps:

• Finely chop two of the field mushrooms and mix together in a bowl with the smoked ham, mozzarella and crushed garlic, then season well with salt and freshly ground black pepper. Fill the remaining eight mushrooms with the mixture.
• Put the mushrooms in a large oven dish, drizzle with the olive oil and cook for 7 mins on high. Serve on top of the salad leaves, and make sure you have plenty of crusty bread to mop up the juices.

OVEN HAM AND CHEESE OMELET ROLL

Steps:

• Preheat oven to 350 degrees.
• Line bottom of a jelly roll type pan with parchment paper, leaving a 1-inch overhang on the two shorter sides. Grease parchment paper. Do not skip the parchment paper on this recipe. You need it to roll the omelet.
• In a bowl, whisk together milk and flour. Add eggs, mustard, 1 teaspoon salt, and teaspoon pepper; whisk to combine. Pour into pan. Sprinkle meat over top in an even layer.
• Bake until edges of omelet are set, 15-18 minutes. Sprinkle with cheddar; bake until cheese has melted, 2 to 4 additional minutes.
• Beginning at one shorter end, lift parchment, and roll up omelet tightly, peeling back parchment as you go.
• Slice and serve.

HAM AND CHEESE OMELET ROLL

Steps:

• In a small bowl, whisk the eggs, milk, flour, salt and pepper. Pour into an 8-in. square baking dish coated with cooking spray., Bake, uncovered, at 450° until eggs are set, 7-9 minutes. Sprinkle with ham and 1/2 cup cheese. Bake 3-5 minutes longer or until cheese is melted. , Loosen edges of omelet from baking dish with a knife. Using two small spatulas, carefully roll up tightly, jelly-roll style, leaving it in the dish. Sprinkle bacon and remaining cheese over omelet roll. Bake until cheese is melted, 3-4 minutes.