Time 20m Yield 1 to 2 servings Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F. Crack the eggs into a medium mixing bowl and pour in the cream. Add the chives, tarragon, salt and pepper and whisk until well incorporated and foamy. Preheat an 8-inch skillet over medium heat. Add the butter and turn the heat down slightly. With a 4-ounce ladle, add one ladle of eggs to the pan. Immediately begin stirring with a spatula. (Cook’s note: This is to heat the eggs through so they set like a custard. Keep swirling them around so the eggs aren’t in one spot long enough to burn.) Once the eggs begin to set, stop stirring. Transfer the pan to the oven for 1 1/2 minutes; the omelette should still have a soft custard touch Top the omelette with the bacon, avocado and Monterey Jack. Return it to the oven for 30 seconds, just so the cheese begins to melt. Using an oven mitt to grip the handle, tip the pan sideways and roll the omelette onto a plate with the help of a spatula. Garnish with more chives and tarragon, and chervil.
Time 55m Yield 6 servings. Number Of Ingredients 6 Steps:
Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onions in drippings until tender; set aside. , In a large bowl, beat eggs. Add milk, seasoned salt, 2 cups cheese, bacon and sauteed onions. Transfer to a greased shallow 2-qt. baking dish. , Bake, uncovered, 35-40 minutes or until set. Sprinkle with remaining cheese. Freeze option: Freeze unbaked omelet until firm; cover with foil. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean. Sprinkle with 1/2 cup cheese.
Time 50m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Beat eggs with whisk until fluffy. Stir in water, powdered milk, salt, seasonings, cheese and peppers. Pour into a lightly buttered 9-inch pie pan. Bake at 350°F for 35 minutes or until puffed and golden brown. Cut into wedges. Serve immediately.
Time 10m Number Of Ingredients 6 Steps:
In a small bowl, whisk together eggs, salt, and pepper until frothy. Heat an 8-inch nonstick skillet over medium until your hand feels warm when held about 2 inches above the surface. Add oil or butter, and swirl to coat the bottom of skillet evenly. Pour whisked eggs into skillet; let set slightly. With a heatproof flexible spatula, push eggs from edge toward center; tilt pan to let egg fill spaces. Repeat until omelet is just set, 1 to 2 minutes. Sprinkle cheese and scallion over half of the omelet, leaving the half closer to the skillet handle uncovered (to make it easier to remove from pan). Using the same spatula, gently fold omelet over filling. Tilt skillet, and slide filled omelet onto a serving plate (don’t worry if there are a few rips).
Time 55m Yield 12 servings. Number Of Ingredients 5 Steps:
Preheat oven to 350°. In a large bowl, whisk eggs and milk. Stir in cheese, ham and onions. Pour into a greased 13x9-in. baking dish. , Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 10 minutes before cutting.
Time 50m Yield 6 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 325 degrees Fahrenheit. Spray an 11-1/2 x 7-1/2 x 1-1/2-inch baking dish with cooking spray. If halving recipe, use an 8x8x2-inch pan. Beat eggs. Add milk,seasoned salt, and instant minced onion; mix well. Stir in shredded cheese. Pour into baking dish. Bake, uncovered, until eggs are set and top is golden brown, about 40 to 45 minutes. Cut into squares and serve.
Time 40m Yield 6 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter. Beat eggs, sour cream, milk, and salt in a bowl until blended. Stir in green onions. Pour mixture in the prepared baking dish. Bake in the preheated oven until set, 25 to 30 minutes. Sprinkle Cheddar cheese over eggs and continue baking until cheese is melted, 2 to 3 minutes more.
Time 35m Yield 6 Number Of Ingredients 8 Steps:
Heat oven to 325°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. In 8-inch skillet, melt butter over medium heat. Add bell pepper and onion; cook 2 to 3 minutes, stirring occasionally, until tender. In large bowl, beat eggs, sour cream, salt and pepper with wire whisk until well blended. Stir in bell pepper mixture and cheese. Pour into baking dish. Bake uncovered 20 to 25 minutes or until eggs are set. Cut omelet into squares to serve.
Time 55m Yield 4 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch casserole dish and set aside. Beat together the eggs and milk. Add seasoning salt, ham, Cheddar cheese, Mozzarella cheese and minced onion. Pour into prepared casserole dish. Bake uncovered at 350 degrees F (175 degrees C) for 40 to 45 minutes.
Time 15m Yield 1 serving(s) Number Of Ingredients 4 Steps:
“Grate"in a blender, cook in skillet,& fold into omelet.
