Best Panini Press Omelet Recipes

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CHEF'S SPECIAL OMELET



Chef's Special Omelet image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 1 large omelet

Number Of Ingredients 8

3 eggs
1/2 cup diced potato, boiled until tender
1/2 cup diced onion
1/2 cup diced ham
1/2 cup diced bacon, cooked
1 slice Swiss cheese
1 slice American cheese
1 cup cooked chili (meat or bean)

Steps:

  • Put eggs in a blender, and mix on high until egg mixture is almost white.
  • Put potato, onion, ham and bacon on grill pan and saute for 30 seconds. Then pour egg mixture over vegetables. Let eggs cook until slightly firm around edges.
  • Add cheese slices. Then gently roll eggs over into omelet shape. Cook 2 minutes until firm.
  • Plate the omelet on a plate and pour 1 cup cooked meat or bean chili on top.

DENVER OMELET PANINI



Denver Omelet Panini image

I was wanting something different for breakfast and was doing some browsing. I found a couple of recipes for omelet sandwiches but did not have the proper ingredients and was inspired to create this delicious breakfast treat. The bread I used was a green chili cheese bread; however any good quality bread cut 1/2 inch thick will work.

Provided by PaulaG

Categories     Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

2 -3 tablespoons butter, divided, softened
2 green onions, sliced
1/4 cup green pepper, diced
2 ounces Canadian bacon, diced
4 eggs, lightly beaten or 1 cup egg substitute
2 tablespoons plain yogurt or 2 tablespoons sour cream
2 ounces swiss cheese, grated
4 slices bread, sliced 1/2 inch thick
salt
pepper

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!

Nutrition Facts : Calories 555.5, Fat 33.7, SaturatedFat 16.8, Cholesterol 496.9, Sodium 1057.9, Carbohydrate 30.8, Fiber 1.9, Sugar 4.8, Protein 31.4

PANINI PRESS DINNER



Panini Press Dinner image

Folks seem to love their panini presses. So do I, despite the fact I've never made a panini. That's okay, this cooked salad (with bacon) is all the reason I need to keep mine around.

Provided by Alton Brown

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 5

5 rashers thick-cut bacon
1/2 large red onion, thinly sliced longitudinally from root to stem (see Cook's Note)
1 pint button or cremini mushrooms, thinly sliced
2 ounces baby spinach (two big handfuls)
1 tablespoon Buffalo wing hot sauce

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.

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