Loaded Omelet Recipes

LOADED OMELET

Steps:

• Beat together eggs, scallions and half and half until frothy and completely blended
• Prepare frying pan with olive oil, butter, margarine or cooking spray over medium-high heat
• Pour egg mixture into pan (use spatula to lift edges as it cooks to prevent sticking).
• Add 3/4 ham, turkey and cheese to half of pan. Set aside remainder for topping. This is also time to add any desired veggies
• Gently fold remaining half over ingredients and allow cheese to melt (approximately 3 minutes).
• Slide omelet onto plate and top with remaining ham/turkey/cheese. Season as desired with salt/pepper or other seasoning. Serve hot.

LOADED OMELET

Steps:

• Preheat broiler.
• Melt 1 tablespoon butter in heavy large skillet over medium-high heat.
• Add onion and saute until translucent, about 4 minutes.
• Transfer onion to small bowl.
• Melt remaining 1 tablespoon butter in same skillet.
• Add eggs to skillet and season with salt and pepper.
• Cook until edges of omelet are set, about 1 minute.
• Lift edges of omelet and tilt skillet, allowing uncooked eggs to flow under cooked edges.
• Continue cooking until eggs are almost set, about 2 minutes.
• Sprinkle sauteed onion, green onions, cream cheese, smoked salmon and mozzarella over omelet.
• Broil until mozzarella melts, about 3 minutes.
• Cut omelet into wedges and top with caviar.

LOADED OMELET

Steps:

• Preheat broiler. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add onion and sauté until translucent, about 4 minutes. Transfer onion to small bowl. Melt remaining 1 tablespoon butter in same skillet. Add eggs to skillet and season with salt and pepper. Cook until edges of omelet are set, about 1 minute. Lift edges of omelet and tilt skillet, allowing uncooked eggs to flow under cooked edges. Continue cooking until eggs are almost set, about 2 minutes. Sprinkle sautéed onion, green onions, cream cheese, smoked salmon and mozzarella over omelet. Broil until mozzarella melts, about 3 minutes. Cut omelet into wedges and top with caviar.