Best Rolled Omelet With Ratatouille Filling Recipes
GRANDE PIZZA OMELET
Put a twist on this open-faced omelet by using your favorite greens, such as spinach or kale, in place of the Swiss chard.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 8 slices
Number Of Ingredients 9
Steps:
- Preheat the oven broiler.
- Heat a 12-inch nonstick (oven-safe) over medium-high heat. Add 1 tablespoon olive oil.
- Add onion to pan and season with salt. Saute onion for 2 minutes and add chopped tomato. Stir and cook 1 minute. Add Swiss chard and season with salt and pepper. Cook for 5 minutes. Remove to plate and return the pan to medium-high heat.
- Add 1 tablespoon olive oil. Crack 1 dozen eggs into a bowl and add 1 teaspoon Sriracha. Whisk eggs together and pour into pan. Allow eggs to set a bit. Using a spatula, pull eggs away from sides of pan and allow raw egg to flow underneath. Cook until the eggs are almost fully set. Spread the chard over top. Sprinkle cheese on top and broil for minute, until cheese is melted and eggs are cooked through.
BAKED OMELET ROLL
This omelet is so easy and delicious. It bakes in the oven, so there is no watching the stove. My son loves to make it for us.
Provided by LEAGLE
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking pan.
- In a blender, combine eggs, milk, flour, salt and pepper; cover and process until smooth. Pour into prepared baking pan.
- Bake in preheated oven until set, about 20 minutes. Sprinkle with cheese.
- Carefully loosen edges of omelet from pan. Starting from the short edge of the pan, carefully roll up omelet. Place omelet seam side down on a serving plate and cut into 6 equal sized pieces.
Nutrition Facts : Calories 205.9 calories, Carbohydrate 10.5 g, Cholesterol 209 mg, Fat 12.1 g, Fiber 0.3 g, Protein 13.4 g, SaturatedFat 6.1 g, Sodium 397.7 mg, Sugar 2.4 g
THREE-FLAVOR SHEET PAN ROLLED OMELET
Brunch just got easier thanks to your trusty sheet pan. No matter if you like your eggs with veggies or prefer a hit of salty prosciutto, you can make omelets for multiple palates and cook them all at one time.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F.
- Line a 15-by-18-inch sheet pan with parchment paper leaving a 2-inch overhang on each of the two narrow ends. Brush with melted butter. Whisk the eggs, cream, cheese and salt in a large bowl. Pour into the prepared pan and bake until the eggs are puffed on the edges and just set, 20 to 25 minutes.
- Imagine the omelet is divided into three equal sections running lengthwise. Top one section with a layer of the spinach, another with the prosciutto and the last with the peppers; leave a little space between each section. Cover with foil and let sit 10 minutes to allow the spinach to wilt and the toppings to warm.
- Remove the foil and, using the parchment for handles, carefully transfer the omelet to a cutting board. Starting at one of the short ends, lift the parchment up and use it to help tightly roll up the omelet, pulling the parchment back as you go so it does not get caught in the roll. Using a sharp chef's knife, cut the omelet into slices and arrange on a platter.
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