OVEN BAKED OMELET
Yummy, fluffy eggs made in the oven.
Provided by sarigal
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
- Beat eggs, sour cream, milk, and salt in a bowl until blended. Stir in green onions. Pour mixture in the prepared baking dish.
- Bake in the preheated oven until set, 25 to 30 minutes. Sprinkle Cheddar cheese over eggs and continue baking until cheese is melted, 2 to 3 minutes more.
Nutrition Facts : Calories 185 calories, Carbohydrate 2.8 g, Cholesterol 295.8 mg, Fat 14.1 g, Fiber 0.1 g, Protein 12 g, SaturatedFat 6.5 g, Sodium 545.9 mg, Sugar 1.7 g
OVEN-BAKED OMELET
Set out everyone's favorite toppings so they can make their omelet slice however they like.
Provided by Karen Schroeder-Rankin
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Grease a 13- x 9-inch baking dish with cooking spray. Whisk together eggs, heavy cream, scallions, salt, garlic powder, black pepper, and 1 cup of the cheese in a large bowl. Pour egg mixture into prepared baking dish; top with remaining 1 cup cheese.
- Bake in preheated oven until eggs are puffed and lightly golden around edges, about 25 minutes. Top with herbs and additional black pepper. Serve immediately with desired toppings (below). The omelet will deflate as it cools.
BAKED OMELET
This is a great Christmas breakfast, brunch dish or company breakfast!
Provided by M. Clayton
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch casserole dish and set aside.
- Beat together the eggs and milk. Add seasoning salt, ham, Cheddar cheese, Mozzarella cheese and minced onion. Pour into prepared casserole dish.
- Bake uncovered at 350 degrees F (175 degrees C) for 40 to 45 minutes.
Nutrition Facts : Calories 314.3 calories, Carbohydrate 5.9 g, Cholesterol 415.3 mg, Fat 21.2 g, Fiber 0.1 g, Protein 24.8 g, SaturatedFat 9.4 g, Sodium 738.2 mg, Sugar 4.2 g
BAKED DENVER OMELET
This simple, easy baked Denver omelet recipe makes breakfast amazing with this hearty and satisfying baked breakfast or brunch omelet! My twist on the classic omelet is filled with all the Denver omelet fixin's - crisp veggies, savory ham, and delicious cheddar cheese!
Provided by Angela
Categories Breakfast Brunch Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat your oven to 400°F (205°C) and generously grease an 8x8 baking dish.
- Bring a large skillet or frying pan to medium heat and melt the butter. Add the diced onion, green bell pepper, and red bell pepper and saute until softened or about 5 minutes. Add the diced ham and continue to saute with the vegetables for an additional 4-5 minutes until lightly browned. Remove from heat.
- In a large mixing bowl, beat the eggs and milk until well combined. Season with salt and add the cheddar cheese, then stir in the sauteed ham, onion, and peppers. Transfer the omelet mixture to your prepared baking dish.
- Bake at 400°F (205°C) for 25-30 minutes, or until the omelet is puffy, golden brown, and no longer jiggles in the middle. Remove from the oven, cut, and serve immediately.
Nutrition Facts : Calories 355 kcal, Carbohydrate 5 g, Protein 25 g, Fat 26 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 424 mg, Sodium 994 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 12 g, ServingSize 1 serving
OVEN BAKED OMELET WITH ROASTED PEPPER SAUCE
This is a super easy brunch dish that doesn't require a lot of cooking. It's versatile and you can use various vegetables and herbs you have. For example, instead of the vegetables I used, you can also use white mushrooms, green peas, green onions, green peppers, red peppers, broccoli, spinach, asparagus, sweet potatoes/yams, pumpkin, summer squash, seaweed, beans, tofu, shrimp, scallops, salmon, tuna, chicken (if you eat these animal products), etc. I made roasted pepper sauce to accompany this dish, but if you don't want to take the extra steps to make the sauce, thousand island or ranch dressing or ketchup would also work. I like to eat it on top of a green salad, but this is optional. For more healthy gluten-free recipes, please visit my blog: www.InnerHarmonyNutrition.com.
Provided by InnerHarmonyNutriti
Categories Breakfast
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the over to 375°F/180°C.
- Heat a frying pan with a Tbsp of olive oil. Gradually add vegetables (in the order from the ones that require a longer cooking time to those that require a little cooking time) and sauté.
- When all the vegetables are soft, season with herbs, salt and pepper. Remove from heat.
- In a bowl, beat eggs. Add milk, salt and pepper and mix. Add the cooked vegetables and mix.
- Pour the egg mixture into an 8 x 8 pan coated with olive oil.
- Bake for 25 minutes. Remove from the oven and leave for 5 minutes. Cut the omelet into 9 pieces.
- To make the roasted pepper sauce, in a food processor or blender, add all the ingredients and blend.
- Placing the omelet on a top of a green salad is optional. Infuse love and serve the omelet with the sauce (Topping with sliced green onion is optional).
Nutrition Facts : Calories 224.1, Fat 14.5, SaturatedFat 3.5, Cholesterol 310, Sodium 154.1, Carbohydrate 9.2, Fiber 2.1, Sugar 3.6, Protein 14.7
OMELET FOR TWO
Steps:
- Preheat the oven to 350 degrees F.
- Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds.
- Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.
OMELETS WITH ROASTED VEGETABLES AND FETA
If you have roasted vegetables on hand an omelet is a wonderful vehicle for them. Omelets are so quick to make, and so satisfying, whether you make them for breakfast, lunch, or dinner. You can cut up your roasted vegetables into slightly smaller pieces if you want a less chunky omelet.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, quick, main course
Time 2m
Yield Serves 1
Number Of Ingredients 6
Steps:
- Break eggs into a bowl and beat with a fork or a whisk until frothy. Whisk in salt and pepper to taste and 2 to 3 teaspoons milk.
- Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons unsalted butter or olive oil. When butter stops foaming or oil feels hot when you hold your hand above it, pour eggs right into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl pan to distribute eggs evenly over the surface. Shake pan gently, tilting it slightly with one hand while lifting up edges of the omelet with the spatula in your other hand, to let eggs run underneath during first few minutes of cooking.
- As soon as eggs are set on the bottom, spoon roasted vegetables over the middle of the egg "pancake" and sprinkle feta over vegetables. Jerk pan quickly away from you then back towards you so that the omelet folds over onto itself. If you don't like your omelet runny in the middle, jerk pan again so that omelet folds over once more. Cook for 30 seconds to a minute longer. Tilt pan and roll omelet out onto a plate.
EASY ROASTED PEPPERS
This is a really basic way to roast peppers for use in any recipe. Choose any color peppers you like, or use a variety of colors for a beautiful presentation. After they are roasted you can add an oil and balsamic dressing, or fry in olive oil and garlic to serve with crusty bread.
Provided by FISHLOVE
Categories Side Dish Vegetables
Yield 4
Number Of Ingredients 1
Steps:
- Preheat the oven to 500 degrees F (260 degrees C).
- Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.
Nutrition Facts : Calories 55.3 calories, Carbohydrate 10.8 g, Fat 0.5 g, Fiber 3.6 g, Protein 1.8 g, Sodium 7.1 mg, Sugar 7.2 g
BAKED OMELET
I have given this recipe to alot of my friends and everyone loves it! You can put in any ingredient you like.
Provided by Mika G.
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the cheese, green peppers, chilies, mushrooms, onion and ham. Repeat layers.
- In a bowl, beat the eggs, milk, hot pepper sauce, salt and pepper. Pour over vegetable mixture.
- Bake, uncovered, at 350 degrees for 25-30 minutes or until a knife inserted near the center comes out clean.
Nutrition Facts : Calories 256.4, Fat 17.2, SaturatedFat 8.2, Cholesterol 349.1, Sodium 547.3, Carbohydrate 5.7, Fiber 1, Sugar 2.7, Protein 19.6
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.
BAKED OMELET
There's lots of stuff to like in these tasty baked egg squares from Bill Tucker of Chattanooga, Tennessee. The family-size dish is loaded with green chilies, ham, mushrooms, green pepper and onion.
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a greased 13x9-in. baking dish, layer half of the cheese, green pepper, chilies, mushrooms, onion and ham. Repeat layers. In a bowl, beat the eggs, milk, hot pepper sauce, salt and pepper; pour over vegetable mixture. Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts :
BAKED ENGLISH OMELETTE
We love this omelette with toasted English muffins and jam. Found it on a My Great Recipes card tucked in a book I bought at a thrift store. The card says for 2 servings, use half the ingredients, use an 8-inch pan and bake for 15 minutes; for 8, double the ingredients and bake in two pans.
Provided by CarolynDekat
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400.
- Whisk eggs in bowl until smooth.
- Whisk in milk.
- Stir in seasonings, cheese, onion and bacon.
- Melt butter in a 9" oven-proof frying pan or omelette pan.
- Pour egg mixture into pan.
- Sprinkle with Parmesan cheese.
- Bake at 400 for 20 minutes or until set and golden.
- Garnish with additional bacon if desired.
- Serve immediately.
Nutrition Facts : Calories 417.1, Fat 33.9, SaturatedFat 16.8, Cholesterol 387.7, Sodium 715.2, Carbohydrate 3.5, Fiber 0.1, Sugar 0.9, Protein 23.9
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