Wine Cheese Omelet Food
PERFECT CHEESE OMELET
A touch of scallions balances out the rich, gooey Monterey Jack in this fluffy omelet.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together eggs, salt, and pepper until frothy.
- Heat an 8-inch nonstick skillet over medium until your hand feels warm when held about 2 inches above the surface. Add oil or butter, and swirl to coat the bottom of skillet evenly.
- Pour whisked eggs into skillet; let set slightly. With a heatproof flexible spatula, push eggs from edge toward center; tilt pan to let egg fill spaces. Repeat until omelet is just set, 1 to 2 minutes. Sprinkle cheese and scallion over half of the omelet, leaving the half closer to the skillet handle uncovered (to make it easier to remove from pan). Using the same spatula, gently fold omelet over filling. Tilt skillet, and slide filled omelet onto a serving plate (don't worry if there are a few rips).
Nutrition Facts : Calories 294 g
24 HOUR WINE AND CHEESE OMELET
The salami in this recipe really adds a delicious flavor. And it's so easy to prepare that you can enjoy a hearty, tasty breakfast any day of the week!
Provided by susan simons
Categories Eggs
Number Of Ingredients 13
Steps:
- 1. Butter 9x13-inch baking dish. Break bread into small pieces and sprinkle in pan. Drizzle with butter. Sprinkle grated cheeses and salami on top.
- 2. Beat together eggs, milk, wine, mustard, salt, pepper and onion:pour over top. Cover and seal with foil. Refrigerate overnight, or up to 24 hours.
- 3. Bake, Covered, at 350 degrees for 1 hour and 15 minutes, or until set. Uncover and spread with sour cream; sprinkle with parmesan cheese. Bake uncovered 10 minutes longer.
24-HOUR WINE AND CHEESE OMELET
This must be started the night or day before you plan to serve it. It makes an elegant brunch or shower main dish served with a mixed fruit salad, crusty bread and a dry white or sparkling wine.Originally from a November 1980 issue of Bon Apetit featuring easy Brunch ideas.Prep time does not include refrigeration time.
Provided by Leslie in Texas
Categories Breakfast
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Butter 2 shallow 3 quart (9x13 inch) baking dishes.
- Spread bread over bottom and drizzle with melted butter.
- Sprinkle with Swiss and Jack cheeses and salami.
- Beat together eggs,milk,wine,green onions, mustard,pepper and red pepper until foamy; pour over cheese.
- Cover dishes with foil, crimping edges to seal.
- Refrigerate overnight or up to 24 hours.
- Remove from refrigerator about 30 minutes before baking.
- Preheat oven to 325 degrees.
- Bake casseroles covered until set, about 1 hour.
- Uncover;spread with sour cream and sprinkle with parmesan cheese.
- Bake uncovered until crusty and lightly browned, about 10 minutes.
WINE & CHEESE OMELET
My go to Make Ahead recipe if I have to feed a crowd. Must be made the day before. Served this for PTA luncheon & it was a huge hit. Ham may be used in place of salami.
Provided by SB61287
Categories For Large Groups
Time 1h20m
Yield 2 casseroles, 24 serving(s)
Number Of Ingredients 14
Steps:
- Spread bread in 2 large( 9x13)buttered casseroles, drizzle with butter, sprinkle with meats & cheeses, not parmesan.Beat together milk, eggs, wine, onion, mustard & spices until foamy. Pour over casseroles, Cover with foil, crimping edges. Refrigerate overnight.
- Remove from fridge & let stand for 30 minutes. Preheat oven to 325@, baked covered about 1 hour. uncover, spread sour cream & parmesan over all. Bake until crisply & lightly browned- about 10 minutes.
Nutrition Facts : Calories 304.3, Fat 20.1, SaturatedFat 11.1, Cholesterol 188.2, Sodium 397.2, Carbohydrate 13.8, Fiber 0.7, Sugar 0.8, Protein 16
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