Cheese Omelet With Roasted Tomatoes And Onions Recipes

CHEESE OMELET WITH ROASTED TOMATOES AND ONIONS

Cheese Omelet With Roasted Tomatoes and Onions image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
4 plum tomatoes, trimmed and halved crosswise
1 small white onion, sliced into 4 rounds
Kosher salt and freshly ground pepper
1 cup panko (Japanese breadcrumbs) or plain breadcrumbs
10 large eggs
2 tablespoons milk
4 tablespoons mixed chopped herbs (such as parsley and dill) and/or scallions
4 teaspoons unsalted butter
4 ounces shredded gruyere or Swiss cheese (about 1 cup)

Steps:

Preheat the oven to 450 degrees F. Brush a baking dish with 1 tablespoon olive oil. Season the tomatoes and onion rounds with salt and pepper and add to the dish, cut-side up. Mix the remaining 2 tablespoons olive oil with the panko and sprinkle over the tomatoes and onion. Bake until tender and golden brown, 15 to 20 minutes.
Whisk the eggs, milk and herbs in a bowl; season with salt and pepper. Heat a small nonstick skillet over medium-high heat. Add 1 teaspoon butter, swirling to coat. When the foam subsides, add one-quarter of the egg mixture. Cook 10 seconds, then move a rubber spatula around the edge of the pan until the mixture is just set, about 1 minute. Scatter one-quarter of the cheese down the center, then fold the omelet in half. Cook about 30 more seconds, or to desired doneness. Transfer to a plate. Repeat to make 3 more omelets. Serve with the roasted tomatoes and onions.

Nutrition Facts : Calories 507, Fat 35 grams, SaturatedFat 13 grams, Cholesterol 579 milligrams, Sodium 310 milligrams, Carbohydrate 19 grams, Fiber 2 grams, Protein 27 grams

SPINACH, TOMATO, AND CHEESE OMELET

Spinach, Tomato, and Cheese Omelet image

This dish is great for a pregnant woman and her developing baby. It's rich in protein and laced with vitamins A and C, folic acid, and magnesium.

Provided by ElizabethKnicely

Categories Breakfast

Time 20m

Yield 1 omelet with toast, 1 serving(s)

Number Of Ingredients 9

Ingredients

2 eggs
3 tablespoons milk
1 cup spinach, roughly chopped
half a large tomatoes or 1 plum tomato, diced
2 slices swiss cheese
1 tablespoon extra virgin olive oil
salt, to taste
pepper, to taste
2 slices whole wheat bread, toasted

Steps:

In a small mixing bowl, beat eggs with milk. Add spinach and tomatoes. Season with salt and pepper.
Heat olive oil in a nonstick skillet over low to medium heat. Add eggs and swirl to coat bottom of the pan. Let eggs set, about 2 minutes.
Place cheese slices on one side of omelet. Gently fold other half over the top of the cheese. Press slightly. Allow cheese to melt, about 1 minute. Remove from pan, serve with whole wheat toast, and enjoy!
Makes 1 serving.
VARIATIONS:.
Use as many of your favorite vegetables in this omelet as you like. You can also replace the Swiss cheese with another type of cheese that's safe during pregnancy, like cheddar or American. (The CDC recommends that pregnant woman avoid soft cheeses, even if they're pasteurized.).

ONION CHEESE OMELET

Onion Cheese Omelet image

Make and share this Onion Cheese Omelet recipe from Food.com.

Provided by Millereg

Categories Breakfast

Time 15m

Yield 3 omelets, 3 serving(s)

Number Of Ingredients 5

Ingredients

3 eggs, beaten (or equivalent egg substitute)
2 teaspoons Mrs. Dash seasoning mix (or other salt substitute)
1 teaspoon minced onion
2 teaspoons olive oil
2 tablespoons shredded swiss cheese or 2 tablespoons shredded cheddar cheese

Steps:

Combine eggs, salt substitute, and minced onion.
Heat olive oil in a medium skillet over medium heat.
Add egg mixture and tilt pan to distribute evenly in pan.
Cook over medium heat until set.
Sprinkle cheese over half of cooked egg; fold other half of egg over cheese.

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