Provolone Omelette Croissant Recipes

Steps:

• In a small bowl, whisk the eggs, water and bouillon; set aside., In a small nonstick skillet over medium heat, cook the onion, red pepper and lemon pepper in butter until tender., Add egg mixture. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When eggs are completely set, fold omelet in half and cut into two wedges., Spread croissants with salad dressing. On croissant bottoms, layer bacon, omelet, cheese, arugula and tomato. Replace croissant tops., Cook on a panini maker or indoor grill for 2-4 minutes or until cheese is melted.

Steps:

• Grease an 8-inch loaf pan, and then set aside.
• In a deep bowl, beat together the eggs, milk and salt if using with a fork. Add half of the prosciutto and provolone, and all of the croissant pieces. Use a rubber spatula to stir until well mixed. Pour into the prepared pan. Press the croissants down with the spatula to help them absorb the milk mixture. Sprinkle the remaining cheese and prosciutto on top. Cover with foil, and refrigerate at least 2 hours or up to overnight.
• Preheat the oven to 350 degrees F. Bake for 20 minutes. Remove the foil, and bake until puffed and the cheese is golden, 30 minutes more. Serve hot.

Steps:

• Using a medium or large saucepan, melt butter over medium heat.
• Crack the egg into the pan and break up the yolk but don't completely scramble. Sprinkle on black pepper to taste.
• Let fry over medium heat until bottom is done and it's easily flippable. Flip egg and while you let other side cook, add onions, yellow mustard, and half slice of the provolone cheese onto only one side of the egg.
• Flip empty side of egg over veggies and top with other slice provolone until melted. If your egg is already done cooking and top cheese has not yet melted, transfer to plate and microwave for 15-30 seconds.
• Place completed omelette in the middle of the croissant like a sandwhich and add extra mustard before closing, if desired.

Steps:

• Using an 8-inch, non-stick skillet, melt butter over medium heat.
• Add beaten eggs.
• As the eggs begin to thicken, add the 3 cheeses evenly over the eggs.
• As cheese begins to melt, and before the eggs get brown, flip or turn egg mixture over.
• Continue to cook until the cheese melts.
• Turn omelette 1 more time.
• The finished omelette will be a nice yellow color with the cheese melted.
• Serve immediately.