Spiral Omelet Supreme Recipes

Steps:

• 1. Preheat oven to 375^. Line the bottom and sides of a greased jelly roll pan(15x10-inch) with parchment paper; grease the paper too and set aside. Breakfast: In a small bowl, beat cream cheese and milk until smooth. Beat in 1/4 cup Parmesan cheese and flour until blended. In a large bowl, beat eggs; add cream cheese mixture and mix well. Pour into prepared pan. Bake for 20-25 minutes or until set. In a large skillet sauté the pepper, mushrooms and onion in oil until crisp-tender. Keep warm.
• 2. To assemble: Turn omelet onto a clean surface sprinkled with a few parsley flakes; peel off parchment paper carefully. Sprinkle with vegetable mixture,mozzarella cheese, tomato and 1 teaspoon Italian seasoning. Cool completely before rolling up. Roll up jelly-roll style, starting with a short side. Place on a serving platter. Sprinkle with remaining Parmesan cheese and Italian seasoning.
• 3. Lunch: Follow directions and ingredients in step one for preparing omelet. Then assemble lunch ingredients. Roll up as in Step 2. Serve with a little balsamic dressing or Ranch dressing or your favorite dressing.
• 4. Dinner: Follow directions and ingredients in step one for preparing omelet. Then assemble dinner ingredients,squeezing the refried beans down center of ingredients last. Roll up as in Step 2. Serve with sour cream,salsa, and avocado slices.

Steps:

• Line the bottom and sides of a greased 15-inch by 10-inch by 1-inch baking pan with parchment paper; grease the paper and set aside.
• In small bowl, beat cream cheese and milk until smooth.
• Beat in 1/4 cup Parmesan cheese and flour until blended.
• In large bowl, beat eggs; add cream cheese mixture and mix well.
• Pour into prepared pan.
• Bake at 375 degrees F for 20-25 minutes or until set.
• Meanwhile, in large skillet, saute the pepper, mushrooms and onion in oil until crisp-tender; keep warm.
• Turn omelet onto a work surface; peel off parchment paper.
• Sprinkle with vegetable mixture, mozzarella cheese, tomato and 1 t Italian seasoning.
• Roll up jelly-roll style, starting with short side.
• Place on a serving platter.
• Sprinkle with remaining Parmesan cheese and Italian seasoning.

Steps:

• Spread tahini over tortillas; set aside. In a small bowl, whisk the eggs, onion, red pepper, water chestnuts, carrot, ginger and pepper flakes., Heat a large nonstick skillet over medium heat; lightly brush with some of the oil. Pour 1/3 cup egg mixture into the pan; cook for 1 minute or until set. Flip egg mixture and cook 30 seconds to 1 minute longer or until lightly browned. Place omelet on a tortilla; roll up. Repeat three times, brushing skillet as needed with remaining oil. Cut wraps into 1-in. slices., Combine the sauce ingredients; serve with spirals.

Steps:

• Cook bacon til crispy, remove from pan and put on papertowel. Save 2 T.bacon grease.
• Slice squash into 1/2" slices, then in quarters (pie pieces). Slice onions, chop garlic, slice mushrooms.
• Heat bacon grease and add above listed veggies. (Not the tomato) Cover with lid, and cook on medium low heat until squash is tender and onions and garlic begin to develop carmel color.
• Remove veggies from heat, and drain off fat.
• In medium bowl, scramble 4 eggs, add salt and pepper.
• Spray omelet pan with Pam, heat pan over medium low heat, evenly pour in 1/2 of egg mixture, coating the entire bottom of pan then cover pan with lid. When the top of omlette is no longer runny or wet looking, add 1/2 of the cheese, 1/2 of the veggie mixture and 2 slices of bacon. Quickly fold over omelet and cover another minute just long enough for cheese to melt. Place omlette on plate. Top with fresh slices of tomato. Repeat these directions to make the second one.
• (Note: The best omelet are neither undercooked or over cooked. The outside of the omelet should be tender, but not brown).

Steps:

• In a large bowl, whisk the eggs, milk, salt and pepper until blended. , For each omelet, in an 8-in. cast-iron or other ovenproof skillet, melt 1 teaspoon butter over medium heat. Pour 1/2 cup egg mixture into the pan. Sprinkle with 1/3 cup salmon, 1/2 cup cheese and 1 teaspoon snipped dill. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are nearly set., Broil 6 in. from the heat until eggs are completely set, 1-2 minutes. Fold omelet in half; transfer to a plate. Top with 2 tablespoons creme fraiche and a dill sprig. Repeat for remaining omelets.