Best El Ginormo Southwest Oven Baked Omelette Recipes

The Omelette image

Provided by Food Network

Time 10m

Yield 1 serving

Number Of Ingredients 6

2 to 3 large eggs
1 tablespoon minced dill, chives or basil, optional
2 to 3 tablespoons grated cheese like Swiss, Parmesan or cheddar or other filling like smoked
salmon and ricotta cheese, Prosciutto and black olives
1 tablespoon unsalted butter
Salt and pepper

Steps:

Beat the eggs with a fork; season with a pinch of salt and pepper add any fresh herbs you would like to include
Melt the butter in an omelet pan or a nonstick 7inch pan with sloping sides. Tilt the pan from side to side to coat the bottom with melted butter. When butter is about to turn brown, add the eggs to the skillet. Over high heat, stir the eggs with your right hand while you shake the pan back and forth, up and down, with your left hand. When the underside of the omelet begins to set, tilt to pan, after you lift the edge of omelet, so that any uncooked egg from the top will run under the cooked egg and set. Run a line of the grated cheese down the middle of the omelet
Hold the right top or side third of the omelet towards the center, then roll it over onto other third.
Grab the handle of the omelet pan with your right hand, and roll the omelette onto a plate.

Three Cheese Soufflé Omelette image

Provided by Food Network

Categories main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 8

3 eggs, separated
1/4 teaspoon kosher salt, plus more for seasoning
2 teaspoons butter
2 tablespoons grated extra-old Cheddar
2 tablespoons grated Gruyère
1 tablespoon grated Parmesan
2 teaspoons finely chopped fine herbs, such as chives, tarragon and/or parsley
Freshly ground black pepper

Steps:

Place a 7-or-8-inch nonstick skillet over medium-low heat. Set the oven rack to the center position and heat the broiler to high.
Place the yolks into a medium bowl and the whites into a large metal or glass bowl. Add the salt to the whites and, using a metal whisk or hand mixer, whip up until foamy and they hold medium peaks. Set aside. Lightly whisk the egg yolks until slightly foamy. Using a metal spoon or large whisk, gently fold the yolks into the whites just until combined.
Melt the butter in the pan and gently pour in the eggs. Allow the omelette to cook for 1 minute. Gently sprinkle with all the cheese and transfer to the oven for 2 to 3 minutes, or until the cheese melts.
Gently fold the omelette in half and transfer to a plate. Scatter with the herbs, season with salt and pepper and serve immediately.