Baked Swiss Cheese Omelet Recipes

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.

Steps:

• Heat oven to 325°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. In 8-inch skillet, melt butter over medium heat. Add bell pepper and onion; cook 2 to 3 minutes, stirring occasionally, until tender.
• In large bowl, beat eggs, sour cream, salt and pepper with wire whisk until well blended. Stir in bell pepper mixture and cheese. Pour into baking dish.
• Bake uncovered 20 to 25 minutes or until eggs are set. Cut omelet into squares to serve.

Steps:

• Preheat oven to 350 degrees F.
• Grease a 13x9x2 inch glass baking dish.
• Spread the cheese over the bottom of the baking dish.
• Dot with butter.
• Pour half the heavy cream over the cheese.
• Add the eggs and then the remaining cream.
• Sprinkle with pepper.
• Bake for 40 to 45 minutes or until set.
• Serves 8.

Steps:

• Preheat the oven to 350°F. Lightly coat an 8-inch square baking pan with butter or cooking spray.
• Beat the eggs, milk, salt, and pepper in a large bowl until well combined. Peel the onion and cut into 1/4-inch pieces. Spread the onion, spinach, and Swiss cheese evenly in the pan, then pour in the egg mixture. Bake for 45 to 50 minutes, or until a knife inserted into the center comes out clean. Remove from the oven and serve immediately.
• food for thought
• Spinach is an excellent source of iron, calcium, chlorophyll, beta-carotene, vitamin C, riboflavin, sodium, and potassium. But keep in mind that fresh spinach loses much of its nutritional value if it's stored more than a few days. Refrigeration slows the effect somewhat, but it is best to use fresh spinach within a couple of days of buying it. Freezing spinach prevents the loss of most of its nutritional value, so frozen spinach is a great choice, too.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Cook ground beef and sausage in a large, deep skillet until well browned, about 5 minutes. Drain fat. Stir in pasta sauce. Bring to a simmer.
• While sauce is simmering, bring a large pot of salted water to a boil over high heat. Stir in the egg noodles. Boil until cooked through, but is still firm to the bite, about 5 minutes. Drain well.
• Spoon half of the meat sauce into the prepared baking dish. Top with half of the cooked noodles, and 1 1/2 packages of cheese slices. Repeat with remaining sauce, noodles, and cheese.
• Place uncovered dish in preheated oven. Bake, until cheese is melted and browned, about 40 minutes. Let stand 5 minutes before serving.

Steps:

• Stir cream into eggs.
• Sauté mushrooms and garlic in the butter, about 5-7 minutes in a 9-inch omelet. Add pepper flakes to taste, sprinkle in the chives and thyme.
• Stir the beaten eggs into the mushrooms over medium-high heat.
• Heat the remaining butter in pan over medium heat.
• Stir the eggs briskly with flat of a fork and continue stirring until mixture is nearly cooked, but still wet, sprinkle the shredded cheese over the surface before folding.
• Flipping one side over onto the other. If you have a hard time flipping you can cut in half then flip.
• Garnish with additional chives.

Steps:

• Preheat oven to 400°F
• Beat eggs, water, and salt together.
• Melt the butter in a heavy ovenproof pan and then add the onions, ham and bell pepper. Sauté for 3 minutes.
• Pour the egg mixture over the onion, red pepper and ham mixture and then sprinkle with the cheese cubes.
• Bake in the oven for 15 to 20 minutes. When the egg is set and the cheese has melted, the omelet is done.
• Garnish with parsley- if desired- and serve.

Steps:

• Beat eggs with water and add pepper to mix.
• Spray Large Omlette Pan with non-stick spray while cold.
• Melt butter in large omlette pan over medium heat-be careful not to burn the butter.
• Pour egg mix into pan and swirl around to cover-lower heat to low.
• keep swirling pan so that egg evenly cooks over the low heat- be careful not to overcook or brown the bottum too much.
• when eggs are almost cooked through ( top is still soft) sprinkle cheese over the top.
• put lid onto pan and turn off heat - let this sit for about 1-2 minutes until cheese melts and eggs puff up.
• Sprinkle salt lightly on top.
• Fold omlette over and cut in half.
• serve over a hot bagel ( open face).

Steps:

• In a 10-in. ovenproof skillet, saute the onions and red pepper in oil for 5 minutes. In a large bowl, combine the eggs, cheese, ham and water. Pour over vegetable mixture. Bake, uncovered, at 375° for 15-20 minutes or until set.

Steps:

• Preheat oven to 340. Grease a 13x9x2 inch glass baking dish. Spread the cheese over the bottom of the baking dish. Dot with butter. Pour half the heavy cream over the cheese. Add the eggs and then the remaining cream. Sprinkle with pepper. Bake for 40-45 minutes or until set.