Panini Press Omelet Recipes

Steps:

• Spread two slices of bread with mustard. Top with Havarti cheese and prosciutto; set aside. , In a small nonstick skillet, melt 1 teaspoon butter over medium-high heat. In a small bowl, whisk the eggs, onion, Parmesan cheese, chives and milk. Pour into skillet (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. , Invert omelet onto a plate; cut in half. Place over prosciutto; top with remaining bread. Lightly spread remaining butter over outsides of sandwiches. , Cook on a panini maker or indoor grill until bread is browned and cheese is melted, 1-2 minutes.

Steps:

• Lay out the bacon rashers in a cold panini press, being careful to not overlap them. Cook on high until the bacon is crisp, 7 to 8 minutes. (If your machine doesn't have heat settings, just plug it in and turn it on.)
• Remove the bacon and set aside on a paper towel, then take a look at how much fat remains in the press. Ideally, you'll have about 2 tablespoons, but depending on the fat content of your bacon, you may have more. What I do in this case is fold a couple of paper towels, place in the press, close the lid, count to three, then carefully remove and discard.
• Add the red onion pieces, distributing them evenly. Close the press and cook for 4 minutes. Remove to a bowl, then add the mushrooms in a single layer. Close and cook until the mushrooms are brown, 2 to 3 minutes. Add to the bowl with the onions. Repeat with the spinach, cooking for no more than 30 seconds before moving to the bowl.
• Crumble the bacon into the bowl, dress with the hot sauce, and serve.
• After enjoying, you're going to look at the panini press and curse me because now you have to clean it. This is made easier by turning the machine off, allowing it to cool, laying a few moistened and folded paper towels across the lower surface, and closing the lid for about 10 minutes. Then wipe clean and store...the machine, not the paper towels.

Steps:

• To an 8-inch omelet pan, add 1 to 2 teaspoons butter and place over medium heat to warm.
• Add the sliced onions and bell peppers, stirring until onions are wilted.
• Stir in the diced Canadian bacon and cook until warmed.
• Beat together the eggs and yogurt/sour cream, salt and pepper, pour over onion mixture and cook until bottom is set.
• As the egg sets, pull cooked portion to the center allowing the uncooked portions to run to bottom of pan.
• When omelet is set on bottom there are a couple of options, if you have another omelet pan the same size, you can flip the omelet into the other, you could put under the broiler the broiler for a few minutes to set or if you are really good flip the omelet and allowing it to finish cooking.
• Lightly butter the bread with softened butter, cut omelet in half and using half for each sandwich place on unbuttered side of bread, top with shredded cheese and cover with remaining slice of bread, buttered side up.
• Cook on preheated Panini press as per manufacturer's recommendations until browned.
• Enjoy!