Deep Dish Omelet Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place pie crust in a 9-inch glass pie plate.
• Cook ham in a skillet over medium heat until it no longer looks moist, about 3 minutes. Remove from heat and cool to room temperature.
• Combine Cheddar cheese, milk, eggs, bell pepper, onion, garlic, black pepper, sugar, and salt in a bowl. Stir in ham. Pour into the prepared pie crust.
• Bake in the preheated oven until crust is golden, top is starting to color, and filling is set, about 1 hour.

Steps:

• Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 5-7 minutes or until tender. Drain. , In a small skillet, saute the mushrooms, peppers, onion and potatoes in oil until tender. Coat a nonstick skillet with cooking spray and place over medium heat. Add egg substitute. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture over the top; sprinkle with 2 tablespoons cheese. , Transfer to a serving plate. Top with sour cream, tomato and remaining cheese.

Steps:

• In large bowl, whisk together eggs, cheese,salt and pepper until blended;stir in broccoli, onion and roasted red peppers.
• Coat 10-inch frying pan with cooking spray and heat over medium heat.
• Add egg mixture.
• Cover and cook 8 to 10 minutes until top is set.
• Slide onto platter.

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; then heat oil. Add potato and onion; cook and stir 4-6 minutes or until potato is lightly browned. Transfer to a greased 6- or 7-in. souffle or round baking dish (1 1/2-qt.). Wipe pressure cooker clean; pour in water., In a large bowl, whisk eggs, pepper sauce, salt and pepper; stir in ham, green pepper and 1/2 cup cheese. Pour over potato mixture. Top with remaining cheese. Cover baking dish with foil and place on a trivet with handles; lower into pressure cooker. Lock lid; make sure vent is closed. , Select manual setting; adjust pressure to high and set time for 35 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's instructions.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch round baking dish.
• Melt butter in a large skillet over medium heat; cook and stir onion and bell pepper until softened, about 5 minutes. Stir in ham and continue cooking until heated through, 5 minutes more.
• Beat eggs and milk in a large bowl. Stir in Cheddar cheese and ham mixture; season with salt and black pepper. Pour mixture into prepared baking dish.
• Bake in preheated oven until eggs are browned and puffy, about 25 minutes. Serve warm.

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.