Oven Baked Omelette Food

OVEN DENVER OMELET

Steps:

• In a large bowl, whisk eggs and cream. Stir in the cheese, ham, green pepper and onion. Pour into a greased 9-in. square baking dish. , Bake at 400° for until golden brown, 20-25 minutes.

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.

OVEN BAKED DENVER OMELET

Steps:

• Preheat oven to 400 degrees. In a medium sized mixing bowl whisk together eggs and cream. Add in cheese, ham, onion and green pepper.
• Pour into a greased 9x9 inch pan. Bake for 25 minutes or until golden brown.

BAKED OMELETTE - USE YOUR FAVORITE TOPPINGS (GF)

Steps:

• Preheat oven to 350°F / 175°C.
• Lightly butter ramekin dishes or a small casserole pan.
• Beat the eggs together with the sour cream until everything is a uniform light yellow color, and there is a little bit of foam on the top, about 5 minutes.
• Mix in the cheese, spring onions and bacon.
• Carefully pour or spoon into the prepared ramekin dishes or casserole pan.
• Bake in the oven for 25-30 minutes (for the two cocottes, I baked the omelette for 25 minutes; for the small casserole dish, I baked the omelette for 30 minutes) until the omelette is puffed up.
• Serve immediately.

OMELET

Steps:

• Crack the warm eggs into a bowl, add salt and blend with a fork. Heat a 10-inch nonstick aluminum pan over medium-high heat. Once the pan is hot, add the butter and brush around the surface of the pan. Pour the eggs into the center of the pan and stir vigorously with a rubber spatula for 5 seconds. As soon as a semi-solid mass begins to form, lift the pan and move it around until the excess liquid pours off into the pan. Using your spatula, move it around the edge of the egg mixture to help shape into a round and loosen the edge. Let the omelet sit in the pan for 10 seconds without touching.
• Shake the pan to loosen from the pan. Lift up the far edge of the pan and snap it back toward you. Using your spatula, fold over one-third of the omelet. Slide the omelet onto a plate and fold over so that the omelet is a tri-fold. Coat with the remaining butter and sprinkle with the chives. Serve immediately.

OVEN BAKED OMELETTE

Steps:

• 1. Melt the butter in a 13 X 9 glass baking dish.
• 2. In a large mixing bowl beat together the eggs, milk, salt and sour cream.
• 3. Pour the mixture over the butter.
• 4. Stir in the onions and top with cheese.
• 5. Bake in a preheated oven at 350 for 35 minutes or until the eggs are set, but moist.

OVEN-BAKED OMELETTE

Steps:

• Preheat oven to 350 degrees and spray an 9x13 baking dish with vegetable oil spray.
• In a large bowl whisk together eggs, sour cream, milk, salt, pepper, green onions, 1/2 cup cheddar cheese, bell pepper, and ham.
• Pour into a baking dish and bake for 20-25 minutes.
• Top with remaining 1/2 cup cheese and bake for 5 minutes.

BAKED OMELET

Steps:

• In a greased 13x9-in. baking dish, layer half of the cheese, green pepper, chilies, mushrooms, onion and ham. Repeat layers. In a bowl, beat the eggs, milk, hot pepper sauce, salt and pepper; pour over vegetable mixture. Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean.

OVEN BAKED OMELETTE RECIPE

Steps:

• Preheat oven to 350 degrees. Spray an 8x8" baking dish with non-stick cooking spray.
• In a large bowl, beat eggs, milk, and sour cream together. Add in remaining ingredients and pour into baking dish.
• Bake (uncovered) for 45 minutes or until eggs are fully cooked (you will want to make sure that the middle of the dish is done).
• Dish onto plates and add toppings if desired (I love to put salsa on top of mine).

MOUTHWATERING OVEN OMELET

Steps:

• Preheat oven to 350 degrees F. Prepare a shallow, 2-quart baking dish by spraying with cooking spray.
• In a large skillet over medium heat, add olive oil; saute bacon crumbles and green onion together until slightly softened; about two minutes. Set aside.
• In a medium bowl, combine shredded smoked Gouda and Havarti cheeses together. Set aside.
• In a large bowl, beat eggs, milk and seasoned salt until combined. Stir in 10 ounces of the cheese mixture (approx 2 full cups) and the bacon-onion mixture.
• Transfer egg mixture to the prepared baking dish. Sprinkle egg mixture with another half cup of the cheese mixture before placing in the oven.
• Bake, uncovered for 45-65 minutes. The omelet is done when the center springs back to the touch in the same way the sides spring back when touched. Cooking times will be dependent on your oven and the size/shallowness of the pan you use.
• When the omelet is done to the touch, sprinkle with any remaining cheese and keep the pan in the oven until cheese melts; about 5 minutes.
• Serve warm.

EL GINORMO SOUTHWEST OVEN-BAKED OMELETTE

Steps:

• Preheat the oven to 375 degrees F.
• Line a deep 8-inch by 10-inch baking pan with aluminum foil. Spray lightly with nonstick spray, making sure to coat the sides as well as the bottom.
• In a large bowl, combine egg substitute, milk, cumin, and taco seasoning. Whisk the mixture for 1 minute, until mixed thoroughly.
• Add onion, garlic, and bell pepper, and stir well. Carefully transfer the egg mixture to the baking pan.
• To the pan, evenly add black beans, corn, and green chiles. Sprinkle with cheese.
• Bake in the oven for 1 hour, until the top has puffed and the center is firm. Allow it to cool slightly before cutting.
• Cut into four slices. If you like, finish it off with the optional toppings!

BAKED SPINACH OMELETTE

Steps:

• wilt spinach in a pain ,then squeeze off as much water as possible
• mix eggs ,cottage cheese , spinach and mustard or horseradish in a bowl
• drizzle a medium size frying pan with oil ,and heat on a medium flame .pour in ingedients from bowl ,and gently fry ,till base is cooked.
• slice the tomatoes ,and lay on top of egg mixture ,and sprinled over the cheese
• bake in a 200 degee oven till slightly firm . take out of oven . best eaten at room temperature with a green salad

OVEN BAKED OMELET

Steps:

• Preheat the oven to 450°F.
• Mix eggs, milk, flour, salt and pepper until smooth.
• Pour half of the egg mixture into a greased 9x13-inch pan.
• Place cheese on top of egg (you can also add any other filling that you want). Pour the rest of the egg mixture over the filling.
• Bake for 15-20 minutes or until eggs begin to turn golden brown around the edges. Use a knife to loosen the omelet from the pan before slicing.
• If you want, sprinkle some additional cheese on top.
• Slice and serve.
• To save a step, combine most of the cheese with the egg mixture before pouring rather than putting them in the pan separately.

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.