River Omelets Food

RIVER OMELETS

River Omelets image

A big oven-baked omelet stuffed with bacon, cheese, tomatoes, olives and mushrooms. Great for dinner or brunch.

Provided by Kate Jones

Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes

Time 55m

Yield 6

Number Of Ingredients 10

Ingredients

10 eggs
⅓ cup milk
½ teaspoon salt
4 dashes hot pepper sauce, or to taste
½ pound bacon - cooked, and chopped into bite-size pieces
1 (4 ounce) can black olives, drained
2 roma (plum) tomatoes, chopped
¼ cup green onions, chopped
⅓ cup mushrooms, sliced
¾ cup Colby-Monterey Jack cheese, shredded

Steps:

Preheat oven to 350 degrees F (175 degrees C). Coat an 8 inch square baking dish with non-stick cooking spray.
In a large bowl, combine eggs and milk. With an electric mixer, beat until frothy. Blend in salt and hot pepper sauce. Stir in bacon, olives, tomatoes, green onions, mushrooms and cheese. Pour into prepared pan, and cover with lid or aluminum foil.
Bake in preheated oven for 40 to 50 minutes, or until eggs are set in the center.

Nutrition Facts : Calories 286.6 calories, Carbohydrate 4.5 g, Cholesterol 341.1 mg, Fat 21.3 g, Fiber 1 g, Protein 20 g, SaturatedFat 8.6 g, Sodium 904.1 mg, Sugar 2 g

MEDITERRANEAN OMELET

Mediterranean Omelet image

Provided by Erica Ngao

Categories Breakfasts/Brunches

Time 10m

Yield 2 servings

Number Of Ingredients 8

Ingredients

4 large eggs
1/4 cup water
1/8 tsp salt
Dash pepper
1 tbsp butter
1/4 cup crumbled feta or goat cheese
1/4 cup chopped tomato
1 green onion (chopped)

Steps:

In a small bowl, whisk eggs, water, salt and pepper until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the centre, letting uncooked eggs flow underneath.
When eggs are thickened and no liquid egg remains, add cheese, tomato and green onion to 1 side. Fold omelet in half and cut into 2 portions; slide onto plates.

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