Three Flavor Sheet Pan Rolled Omelet Recipes

Steps:

• Heat a skillet over high heat. Add the canola oil and chorizo and start to brown, about 2 minutes. Then add about half the jalapeno and cook until the chorizo is golden brown and cooked through, stirring occasionally. Set aside. Heat the butter in a small nonstick pan over medium heat. Whisk the eggs in a bowl and sprinkle with salt and pepper. Pour the egg mixture into the pan. Cook the eggs by whisking constantly and shaking the pan vigorously until the eggs begin to set but are still quite loose. Spoon the chorizo mixture down the center, top with the remaining jalapeno slices and the cheese, and continue cooking until almost completely set, 1 to 1 1/2 minutes, depending on desired consistency. Fold the omelet into thirds, and turn it out onto a cutting board or a plate. Over a burner on medium heat, soften the tortilla, 8 to 10 seconds on each side, or in a skillet over medium heat for 1 to 2 minutes per side. Gently place the omelet onto the tortilla and wrap around it tightly. Slice in half on a diagonal.

Steps:

• Preheat the oven to 450˚ F. Line a baking sheet with foil. Toss the potatoes, bell pepper, onion, vegetable oil, 2 teaspoons salt, a few grinds of pepper, the paprika, garlic powder and thyme on the baking sheet and spread out. Bake, stirring once, until the vegetables are browned around the edges and tender, 40 to 50 minutes. Push the potatoes to one side of the baking sheet so that they cover about half the pan.
• Make a 6-by-9-inch tray out of a double layer of foil; the sides should be about 1 1/2 inches high. Place the foil tray in a corner of the baking sheet and coat with cooking spray. Whisk the eggs, cheese, milk, 2 scallions, 1 teaspoon salt and a few grinds of pepper in a large bowl. Pour the egg mixture into the foil tray. Arrange the sausage patties, overlapping if necessary, in the remaining space on the pan.
• Return the pan to the oven and bake until the omelet is puffed and set and the sausages are heated through, 20 to 25 minutes. Let sit a few minutes before serving. Top the omelet with the tomatoes and herbs; sprinkle the sausage with the remaining sliced scallion.

Steps:

• Melt butter over medium high heat in an eight inch non-stick skillet. Add vegetables which may need to be cooked, for example, onions, peppers or mushrooms. Cook vegetables for 2 minutes. In a small bowl, beat eggs with water and season with salt and pepper. Pour into pan and stir. Allow eggs to cook for 1 minute and then top with cheese or other toppings. When only a small amount of egg liquid remains, carefully fold omelet in half. Slide onto plate and serve warm.

Steps:

• Whisk the eggs in a small bowl with the fresh herbs, kosher salt, and freshly ground pepper.
• Heat the omelet pan over medium-high heat and melt the butter with olive oil. Reduce the heat to medium. Pour in the eggs. Stir with a fork until the eggs start to set. Check to see if the eggs are pulling away from the side of the pan. Shake the pan to loosen the omelet.
• Fold in 1/2 and serve.

Steps:

• Whisk the eggs together with a splash of cool water in a medium bowl until light and fluffy. Season with a pinch of salt. Set aside.
• Add olive oil to lightly coat a medium nonstick pan over medium-high heat. Add the ham and cook until it begins to brown on all sides, about 4 minutes. Remove the ham from the pan and set aside. Add the mushrooms to the pan in an even layer; season with a pinch of salt. Cook until they begin to brown and wilt slightly, 2 to 3 minutes on each side. Remove the mushrooms from the pan. Wipe the pan down with a paper towel. Return the pan to medium heat and add olive oil to coat. Add the eggs and cook until just set, frequently moving the edges from the pan with a rubber spatula. Sprinkle with some of the fontina and Gruyere, then add the ham and mushrooms and another layer of the cheeses. Roll the omelet to the opposite side of the pan, tilting as you go and roll onto a plate. Garnish with chives. Serve!

Steps:

• Preheat oven to 350 degrees. Brush a 10-by-15-inch rimmed baking sheet or jelly-roll pan with oil. Line bottom of pan with parchment, leaving a 1-inch overhang on the two shorter sides. Brush parchment with oil.
• In a bowl, whisk together milk and flour. Add eggs, mustard, 1 teaspoon salt, and teaspoon pepper; whisk to combine. Pour into pan. Sprinkle spinach over top in an even layer.
• Bake until edges of omelet are set, 10 to 12 minutes. Sprinkle with cheddar; bake until cheese has melted, 2 to 4 minutes. Beginning at one shorter end, lift parchment, and roll up omelet tightly, peeling back parchment as you go. Slice and serve.