Oven Omelet Light Version Food

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.

LIGHT AND FLUFFY OMELETS

Steps:

• Place the eggs, heavy cream, salt and pepper in the blender and mix until very frothy, about 1 minute. Heat a saute pan over medium heat and, when hot, add the butter to the pan, swirling to coat. Pour the egg mixture into the pan. Using the rubber spatula, stir continuously and scrape down sides so as to evenly cook the mixture. Once the mixture resembles wet scrambled eggs, after about 30 seconds, use the rubber spatula to smooth the eggs so that they are an even depth throughout. Cook until almost set, about 10 seconds longer, and use the rubber spatula to fold the omelet in 1/2. Carefully slide the omelet out of the pan onto the plate.
• Serve immediately.

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.

SUPER FLUFFY OMELET RECIPE BY TASTY

Steps:

• Separate the egg whites and the egg yolks in two separate bowls. You'll only need 3 yolks, so discard the other 2 or reserve for another use.
• Whisk the egg yolks until they become homogenous and pale in color. Set aside.
• Transfer the egg whites to a large bowl and whisk until they triple in size and become white with medium peaks.
• Carefully fold the egg yolks into the egg whites until fully incorporated.
• Pour the egg mixture into a medium nonstick frying pan with a lid. Cook over medium-low heat until bottom of omelet has set, about 5 minutes.
• Lift up each side of the omelette and drop a tablespoon of butter underneath.
• Cover the pan and cook for another 5 minutes, or until the top of the omelet has set.
• Remove the lid and season the omelet with salt and pepper. Remove the pan from the heat.
• Fold the omelette onto a plate and sprinkle with chives.
• Enjoy!

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.

OVEN OMELET - LIGHT VERSION

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
• Beat eggs together in a large bowl. Stir milk into eggs.
• Heat oil in a skillet over medium heat; saute onion until softened, 5 to 10 minutes. Add ham; cook and stir until ham is warmed, 2 to 3 minutes. Transfer onion-ham mixture to the prepared baking dish. Layer provolone cheese over onion-ham mixture. Pour egg mixture over cheese; season with salt and pepper.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 45 to 50 minutes.

OVEN OMELET - LIGHT VERSION

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
• Beat eggs together in a large bowl. Stir milk into eggs.
• Heat oil in a skillet over medium heat; saute onion until softened, 5 to 10 minutes. Add ham; cook and stir until ham is warmed, 2 to 3 minutes. Transfer onion-ham mixture to the prepared baking dish. Layer provolone cheese over onion-ham mixture. Pour egg mixture over cheese; season with salt and pepper.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 45 to 50 minutes.