OVEN BAKED WESTERN OMELET
Found this in a holiday issue of "Taste of Home". It looked easy so gave it a try. The whole family including those picky DGSs enjoyed so thought I'd post it here to save and maybe others will enjoy.
Provided by Bonnie G 2
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a 10 in ovenproof skillet, saute onions and red pepper in oil for 5 minutes.
- In bowl, combine the eggs, cheese, ham and water.
- Pour over vegetable mixture.
- Bake uncovered, at 375°F for 15-20 minutes or until set.
Nutrition Facts : Calories 243.5, Fat 17.1, SaturatedFat 6.9, Cholesterol 229.2, Sodium 124.7, Carbohydrate 2.6, Fiber 0.5, Sugar 1.1, Protein 19
WESTERN HASH BROWN OMELET
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Beat the eggs in a large bowl until foamy. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the ham, bell peppers, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are tender and starting to brown, about 6 minutes; add to the bowl with the eggs.
- Preheat the broiler. Wipe out the skillet and return to medium-high heat. Melt the butter in the skillet, then add the frozen hash browns in an even layer. Cook, pressing the hash browns into the bottom and up the side of the skillet with a spatula, until golden on the bottom, about 6 minutes.
- Pour the egg mixture over the hash browns. Transfer the skillet to the broiler; cook until partially set, 3 to 5 minutes. Sprinkle the cheese and all but about 2 tablespoons scallions over the eggs. Continue broiling until the cheese melts and the eggs are set, 2 to 3 more minutes.
- Loosen the edge of the omelet with a small spatula. Slide onto a platter and fold in half. Cut into wedges; top with the reserved scallions.
Nutrition Facts : Calories 474 calorie, Fat 30 grams, SaturatedFat 13 grams, Cholesterol 490 milligrams, Sodium 914 milligrams, Carbohydrate 26 grams, Fiber 7 grams, Protein 28 grams
WESTERN OMELETTE
French omelets are smooth and sunny yellow with the filling rolled neatly inside. This is a western American-style omelet; the goodies are mixed up with the egg and given a good tanning in the pan.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside.
- Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl.
- Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set.
- Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all.
WESTERN OMELET
This is the ultimate Western omelet! You can even put red bell peppers and sausage in it, if you like.
Provided by aDsm
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 20m
Yield 1
Number Of Ingredients 7
Steps:
- Melt 1 teaspoon butter in a small skillet over medium heat. Add mushrooms, bell pepper, and green onions; cook until tender, about 5 minutes. Stir in ham until heated through, about 1 minute. Season with salt and pepper. Set filling mixture aside in a small bowl and keep warm.
- Beat eggs together in a bowl; season with salt and pepper.
- Heat the same skillet over medium-high heat. Add remaining 1 teaspoon butter; heat until foaming. Pour in eggs and cook for 30 seconds. Lift the edges of the omelet so that the uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set but still moist and soft, about 2 minutes.
- Spread the filling over one side of the omelet. Fold the other half over the filling and slide omelet onto a plate.
Nutrition Facts : Calories 319.9 calories, Carbohydrate 5.5 g, Cholesterol 412.4 mg, Fat 24.5 g, Fiber 1.6 g, Protein 20.5 g, SaturatedFat 10.5 g, Sodium 793.1 mg, Sugar 2.8 g
OVEN -BAKED WESTERN OMELET
The very first time I served this luscious omelet to my husband and young daughters, it became a yuletide tradition! Now I always double the savory recipe and sometimes substitute cheddar for Swiss cheese.
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a 10-in. ovenproof skillet, saute the onions and red pepper in oil for 5 minutes. In a large bowl, combine the eggs, cheese, ham and water. Pour over vegetable mixture. Bake, uncovered, at 375° for 15-20 minutes or until set.
Nutrition Facts : Calories 214 calories, Fat 15g fat (6g saturated fat), Cholesterol 244mg cholesterol, Sodium 474mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 17g protein.
WESTERN RANCH BAKED OMELET
Make and share this Western Ranch Baked Omelet recipe from Food.com.
Provided by Hungry Dave
Categories Breakfast
Time 27m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Lightly grease a large bake pan and pre-heat in oven at 350 . In a lightly oiled frying pan add ham , onions and potatoes for 5 min at med/high .
- In a bowl , combine remaining ingredients and mix.
- Remove pre-heated pan from oven and add the pan fried potatoes and ham mix . Then pour the egg mix over top and bake at 350 for 20-25 min or until light brown on top .
Nutrition Facts : Calories 366.7, Fat 19.4, SaturatedFat 7.1, Cholesterol 199.8, Sodium 1053.2, Carbohydrate 24.6, Fiber 2.2, Sugar 2.1, Protein 22.6
RANCH OMELET
Make and share this Ranch Omelet recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 36m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- To make filling: in a saucepan over medium heat, add the refried beans and salsa; stir to combine and cook until thoroughly warmed; set aside.
- To make omelet: In a mixing bowl, whisk the eggs, water, salt, and pepper together.
- Heat a nonstick skillet over medium heat.
- Melt butter in pan and swirl to coat bottom of pan.
- When butter foams, pour in egg mixture all at once.
- Let set for about 20 seconds or until edges start to cook.
- Using a spatula, gently lift edges of mixture and tilt skillet to allow uncooked egg mixture to flow underneath.
- Continue to do this until the top is almost dry.
- Spoon 1/3 cup of bean mixture over one half of omelet.
- Sprinkle with grated cheese.
- Fold the other side over to cover.
- Let stand for a few seconds to let the cheese melt.
- Turn omelet out onto a warmed plate; garnish with a dollop of sour cream if desired.
- Serve immediately.
- **There is enough bean filling for about 3 omelets or you can serve the extra along with the omelet as a side dish.
Nutrition Facts : Calories 773.9, Fat 30.7, SaturatedFat 13.1, Cholesterol 699, Sodium 2381.8, Carbohydrate 75.8, Fiber 25.1, Sugar 4.3, Protein 49.8
OVEN BAKED OMELET
Whenever I make an omelet, it flops when it should flip. Baking it in the oven removes that obstacle. You can add any sort of filling to this versatile recipe, and it can be used to feed a crowd.
Provided by SJG3483
Categories Breakfast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
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.
WESTERN OMELET QUICHE
No matter the diner, my breakfast order is always a western omelet. Here I've combined the classic flavors of bell pepper, ham and cheese into a creamy quiche. The trick is par baking the crust and precooking the peppers for a quiche with a smooth texture and knockout flavor.
Provided by Dan Langan
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Place a rack in the bottom third of the oven and preheat the oven to 450 degrees F. Place a sheet pan on the bottom rack to heat up.
- Lightly spray a 9-inch standard pie pan with nonstick spray. Line the pan with the crust, turn under any excess crust and then crimp the edges. Take a large square of parchment paper and crumple and unfold it twice to make it more flexible. Lay the parchment over the dough, pressing it into place, then fill the parchment with pie weights, dried beans or rice so that the pan is filled completely. If using a homemade pie crust, freeze the pie shell for 10 minutes.
- Place the pie shell in the oven on the preheated sheet pan and bake until the edges are golden, 10 to 12 minutes. Remove from the oven, remove the parchment lining and weights and bake until the center no longer looks raw, 3 to 4 minutes longer.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the bell pepper and a pinch of salt and cook just until the pepper develops some color, 3 to 4 minutes. Transfer the peppers to a bowl. Add the ham to the skillet and cook until it begins to develop some color, 4 to 5 minutes. Stir in the scallion whites (reserve the greens for garnish) and remove the pan from the heat. Set aside.
- Whisk the eggs in a medium bowl until smooth. Whisk in the half-and-half, 3/4 teaspoon salt, onion powder and black pepper to taste. Whisk until smooth and then whisk in half the cheese. Place the peppers and ham over the crust and then pour over the egg mixture. Top with the remaining cheese.
- Lower the oven temperature to 350 degrees F and bake the quiche until the outer half is set and the center just wobbles slightly, 40 to 45 minutes. The internal temperature of the quiche will be about 160 degrees F.
- Cool the quiche for at least 30 minutes before garnishing with scallion greens. Serve warm or room temperature, or wrap well and refrigerate to serve chilled.
WESTERN OMELET CASSEROLE
Steps:
- In a greased 5- or 6-qt. slow cooker, layer half of each of the following: potatoes, ham, onion, green pepper and cheese. Repeat layers., Whisk together remaining ingredients; pour over top. Cook, covered, on low until set, 6-7 hours. Turn off slow cooker. Remove insert; let stand, uncovered, 15-30 minutes before serving.
Nutrition Facts : Calories 363 calories, Fat 17g fat (8g saturated fat), Cholesterol 332mg cholesterol, Sodium 1166mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein.
FLUFFY BAKED OMELET
Mama's special omelet is so good, and we have had it for breakfast, brunch, lunch, and supper. Super good and super easy.
Provided by Georgia Girl
Categories One Dish Meal
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- Lightly grease a well seasoned iron skillet, and place it in the oven while the oven is preheating, and you are preparing the omelet.
- Separate the egg whites from the yolks.
- Beat the egg whites until stiff but not dry.
- Beat the egg yolks well, slowly add the flour and stir until smoothly blended.
- Add the milk and mix well.
- Lightly fold in the stiffly beaten egg whites.
- Remove the skillet from the oven and pour the omelet into it.
- Bake for 10 minutes or until the omelet is set in the center and lightly browned.
- When the omelet is done, remove from the oven and loosen the sides with a spatula.
- Place a platter close to the skillet, and with a spatula loosen the bottom of the omelet and slide it out onto the platter.
- Pour the melted butter over the omelet, and sprinkle with salt and pepper.
- **Note:If desired, you can place the asparagus spears in a wheel pattern on top of the omelet before placing it in the oven and/or sprinkle the grated cheese over the top.
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- Preheat oven to 350F. Spray an 8-inch by 8-inch cake pan generously with non-stick cooking spray. Scatter the sliced green onions over the bottom of the pan and set aside.
- Melt the butter in a skillet over medium low heat. Add the onions and kosher salt, stir or toss to coat. Sweat the onions over the medium low heat, stirring frequently, until they are fragrant and transparent at the edges . Add in the bell pepper and toss again to coat. Sweat the bell pepper for 2 minutes. Stir in the jalapenos and cook for 30 seconds. Scrape the sweated vegetables on top of the sliced green onions.
- In a separate bowl, whisk together the eggs, Greek yogurt, milk, oregano, and chili powder until even in colour and no pockets of yogurt remain. Stir in the crumbled feta and/or diced Cheddar cheese. Pour over the vegetables. Stir very slightly just to distribute. Bake for 15 to 18 minutes, or until the edges are puffy, the top is lightly golden, and the omelet is set in the center. Remove the pan from the oven and let rest for at least 5 minutes before slicing into 4 large squares or 9 smaller ones. Serve hot or room temperature with optional toppings as desired, or wrap tightly with plastic wrap to pack for lunches.
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