OMELET WAFFLES WITH SAUSAGE CHEESE SAUCE
Waffles are fun to make, so I decided to make this waffle omelette recipe! They are topped with browned sausage, onions, peppers and a chunky cheesy sauce. They are the perfect choice when you want to have breakfast for dinner. -Ronna Farley, Rockville, Maryland
Provided by Taste of Home
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat waffle maker. In a large skillet, cook sausage, mushrooms, onion and red pepper over medium heat until sausage is no longer pink and vegetables are tender, 8-10 minutes, breaking up sausage into crumbles; drain. Remove from heat and keep warm., Meanwhile, in a large saucepan, whisk flour, 1-3/4 cups cream and 1/2 teaspoon seasoned salt until smooth. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in cheese and 1 cup sausage mixture until cheese is melted. Remove from heat and keep warm., In a large bowl, whisk eggs and the remaining 1/4 cup cream and 1/2 teaspoon seasoned salt until blended. Bake in a well-greased waffle maker until golden brown, 2-3 minutes. Serve with sausage mixture and cheese sauce; sprinkle with parsley.
Nutrition Facts : Calories 734 calories, Fat 56g fat (24g saturated fat), Cholesterol 521mg cholesterol, Sodium 1461mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 1g fiber), Protein 38g protein.
OMELET WEDGES WITH CHEESE SAUCE
"Our kids can't wait for supper when these fluffy, layered omelets are on the menu," Amy Transue writes from Catasauqua, Pennsylvania. "I serve them with toast or muffins and a fresh fruit salad."
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, beat egg whites and salt until stiff peaks form. In a large bowl, beat the cornstarch, egg yolks and pepper until lemon-colored. Add water; mix well. Fold in the egg whites. , Pour into two greased 9-in. pie plates. Bake at 350° for 15 minutes or until a knife inserted in the center comes out clean., Meanwhile, in a small saucepan, melt butter. Stir in the cornstarch, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted., To serve, cut each omelet into six wedges. Stack two wedges on each serving plate with cheese sauce drizzled between and on top.
Nutrition Facts : Calories 275 calories, Fat 19g fat (12g saturated fat), Cholesterol 263mg cholesterol, Sodium 624mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 16g protein.
CHEESE OMELETTE
My husband loves omelettes and nothing makes him happier. When cooking an omelette, it's important that you keep your temperature on the low side, as you don't want your omelette to get brown.
Provided by topfgucker
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 15m
Yield 1
Number Of Ingredients 5
Steps:
- Beat eggs in a bowl with a whisk. Add milk and season with salt and white pepper. Whisk for a few minutes until egg mixture is foamy; beating in air makes the omelette fluffy.
- Melt butter in a small, nonstick skillet over medium-low heat. Pour in egg mixture and twirl skillet so bottom is evenly covered with egg. Cook for 1 minute until egg starts to set. Lift edges with a spatula and tilt the skillet so uncooked egg mixture can run towards the bottom of the skillet to set. Repeat until no visible liquid egg remains.
- Carefully flip omelette and cook for another 30 seconds to 1 minute. Sprinkle Emmentaler cheese in one line in the middle of the omelette and fold omelette in half. Cook for 20 seconds, then slide omelette onto plate.
Nutrition Facts : Calories 509.4 calories, Carbohydrate 1.9 g, Cholesterol 579.4 mg, Fat 44.9 g, Protein 25.5 g, SaturatedFat 24.1 g, Sodium 637.5 mg, Sugar 1.7 g
OMELET WITH HOT CHILI SAUCE AND CHEESE
Provided by Craig Claiborne
Categories breakfast, easy, quick, main course
Time 15m
Yield Two servings
Number Of Ingredients 6
Steps:
- Make one omelet at a time. Break two eggs into each of two small bowls. Add salt and pepper and beat until thoroughly blended.
- Heat a small, well-cured omelet pan or use a nonstick pan.
- Add two teaspoons of butter to the pan. When it is sizzling, add two of the beaten eggs.
- Cook over high heat, shaking the pan and stirring rapidly with a fork held parallel to the bottom of the pan. When the eggs start to set, tilt the omelet pan and tap it against the stove burner. This should make the omelet slide about one inch away from the hand, ''curving'' the omelet.
- Spoon one or two tablespoons of the hot chili sauce and two tablespoons of the cheese in the center of the omelet.
- Quickly, with a fork, carefully and neatly fold the omelet into thirds to enclose the filling and give the omelet a neat, oval shape with pointed ends. Slide the omelet, seam side down, onto a heated plate. Serve immediately.
- Use the remaining ingredients to make another omelet.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 10 grams, Carbohydrate 2 grams, Fat 26 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 14 grams, Sodium 880 milligrams, Sugar 1 gram, TransFat 1 gram
SEAFOOD OMELETS WITH CREAMY CHEESE SAUCE
Thin, rich omelets are wrapped around a crab and shrimp filling. A luscious Cheddar cheese sauce is draped overtop.
Provided by Jennyw
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 55m
Yield 3
Number Of Ingredients 14
Steps:
- Prepare the filling by stirring Dijon mustard into chicken broth in a saucepan until dissolved. Bring to a simmer over medium-high heat, then add 1/4 cup cream and 2 tablespoons butter. Reduce heat to medium, and simmer until reduced by half, then stir in crab and shrimp; keep warm over low heat.
- Prepare the sauce by warming 1/4 cup cream, and 1 teaspoon mustard over medium heat. Once hot, whisk in the shredded cheese, then season to taste with nutmeg, salt, and pepper. Keep warm over low heat.
- Whisk eggs, 1/4 cup cream, salt, and pepper together until smooth. Heat an 8-inch non-stick skillet over medium heat, and lightly oil with cooking spray. Pour 1/4 cup of the egg mixture into hot pan, and swirl to make a thin, even layer of egg. Cook until firmed, then flip and cook for a few seconds more to firm the other side.
- To prepare omelets, spoon some of the seafood filling into the lower half of each omelet. Roll up into a cylinder. Serve 2 per person bathed with Cheddar sauce.
Nutrition Facts : Calories 651.6 calories, Carbohydrate 4.8 g, Cholesterol 536.1 mg, Fat 50.7 g, Fiber 0.1 g, Protein 43.5 g, SaturatedFat 29 g, Sodium 852.2 mg, Sugar 0.9 g
FLUFFY OMELET WITH CHEESE SAUCE
This omelet is made really light and fluffy by beating the egg yolks and whites separately, then combining. Then, it is made extra special by topping it with a homemade cheese sauce.
Provided by Marie
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Beat egg whites until frothy.
- Add water and salt and beat until stiff, but not dry.
- Beat egg yolks until lemon-colored and very thick.
- Gently fold yolks into the whites.
- Heat butter in a 10" skillet with oven proof handle.
- Pour in the egg mixture, spreading it evenly, but slightly higher around the edges.
- Reduce heat and cook slowly about 8 to 10 minutes, or until omelet is puffed up and set.
- Gently lift up on edge of it with a spatula; it should be golden on the underside.
- Bake in a 325° oven for about 10 minutes, or until a knife inserted in omelet center comes out clean.
- Loosen omelet around edges with spatula. Tilt pan and fold the smaller, or upper half, over the lower half.
- With the aid of spatula and spoon, slip omelet onto hot platter.
- Spoon Cheese Sauce on it and serve at once.
- To make cheese sauce:.
- Melt 2 tablespoons butter in saucepan over low heat.
- Blend in 2 tablespoons flour, 1/4 teaspoon salt and a dash of black pepper.
- Add 1 cup milk all at one time and cook and stir until mixture bubbles and thickens. Add 1 cup shredded sharp cheese and stir until it melts.
Nutrition Facts : Calories 634.1, Fat 50.5, SaturatedFat 28.8, Cholesterol 545.2, Sodium 1255.2, Carbohydrate 13.2, Fiber 0.2, Sugar 1.1, Protein 31.6
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