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Cheese and onion brunch omelette recipe

Cheese and onion brunch omelette recipe

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  • Recipes
  • Dish type
  • Breakfast
  • Brunch

Simple, quick and tasty for brunch. The ulitmate 'pick me up'. Nice also served with salad and fries for lunch or dinner.

Kent, England, UK

20 people made this

IngredientsMakes: 1 Omelette

  • vegetable oil for frying
  • 1 medium onion, sliced
  • 2 eggs, beaten with a splash of milk
  • salt and pepper to taste
  • 3 slices mature Cheddar cheese (sliced from a block)

MethodPrep:2min ›Cook:10min ›Ready in:12min

  1. Heat a frying pan with oil and pan fry the onions until softened. Remove with a slotted spoon and set aside. (If using fried bread, fry a slice of bread in the pan until crispy and remove.)
  2. Add more oil if necessary to the pan and reduce the heat. Whisk the eggs with the milk and add seasoning. Pour into the pan and cook slowly until the top is just starting to cook.
  3. Place the onions back on top and add the cheese. Place the pan under a grill to finish off - 2 minutes.
  4. Carefully fold over the omelette to roll and plate up.

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Western Omelette With Bell Pepper, Onion, Ham, and Cheese Recipe

Why It Works

  • Seasoning the eggs with salt first allows the salt to break down the eggs' protein structure, leading to a more tender omelette.
  • Mixing the cheese with the sautéed ham and vegetables gets a jump-start on its melting.
  • Adding a pinch of smoked paprika enhances the campfire aroma a Western omelette should have.

In some parts of the United States this omelette is known as a Western omelette in others it's a Denver omelette. Either way, the names tell us everything we need to know about how to make this diner classic truly sing. It's not enough to just stuff some cooked onions, bell peppers, ham, and cheese into eggs we need to harness the spirit of this creation. It should taste like you've just woken up on the prairie, the cows are grazing on dewy grass while your horse swats gnats with its tail you set a cast iron skillet on the campfire and roast those vegetables over the smoky flames, charring them in spots. That's the flavor this omelette should evoke.

How do we do that? For starters, we make sure to cook the onion, bell pepper, and ham hard enough to brown them in spots, so that they start to pick up a smoky flavor all on their own. Then we add just a pinch of smoked paprika, which adds more peppery depth and a real kick of campfire smoke. (Don't have smoked paprika? Try one drop of liquid smoke, or just skip it—the omelette will still be very good.)

To make the omelette itself, we follow Kenji's method for a classic American-style one, with big, fluffy curds and some browning on the outside.

Take note, this recipe makes one whopper of an omelette, and while a hungry cattle driver could probably gobble the whole thing up all on their own, this is something most people (lookin' at you, city slickers!) will want to split in two.

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How to make Brunch Omelette Torte Recipe

To begin making the Brunch Omelet Torte recipe, First thing we make puff pastry. Into a bowl add flour and chilled butter and break the butter with your finger tips until no lumps of butter is left and the flour-butter mix resembles that of bread crumbs consistency. Now pour 1 tablespoon of chilled water at a time and keep kneading the flour until you get a firm and hard dough. Cover the dough with cling film and chill in fridge for about 30 minutes.

Meanwhile we will prepare the layers. Into a pan heat 1 tablespoon butter. Add thin sliced onions and thin sliced sweet potatoes along with salt and pepper powder to taste and sauté for about 12 minutes or until potatoes are roasted well. Remove from flame and keep aside.

Into another pan heat ½ tablespoon butter. Whisk 4 eggs along with ½ tablespoon parsley, salt and pepper to taste well. Pour this mix into the pan and carefully make the omelet by flipping and cooking on both sides. Repeat this step for the remaining eggs-parsley. We will need 2 omelet made of 3 eggs each. Keep aside.

Grate the cheese and keep the chicken ham ready.

Now remove the puff pastry from fridge. Dust little flour on the working surface. Divide the pastry dough into 2 portions. Roll them evenly to fit the baking pan you plan to use to layer the torte. I used a 8 inch round string form pan.

Pre heat the oven at 150 degree centigrade.

Place one layer of rolled puff pastry on the bottom of the pan and press it gently to fit the pan on all sides. Prick holes using a fork or knife for even cooking of pastry.

Next place one of each – omelet first, roasted sweet potatoes, ½ cup grated cheese, another layer of omelet, potatoes and cheese. Cover the top with another puff pastry layer and seal the edges. Cut the excess pastry dough if any. Prick holes on the pastry.

Whisk together egg and water well. Brush this egg wash over the pastry and bake in over for about 20 to 25 minutes or until the pastry turns golden brown.

Remove from oven, let it cool for 5 minutes and then cut a slice and serve immediately.

Serve Brunch Omelet Torte on its own with a hot cup of coffee or a hot cup of Masala Chai for breakfast.

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Omelets exist in many cultures in some form or another. They are quick to make and can be filled with a variety of meats, cheeses, and vegetables. Omelets are also often served rolled, folded, or open face. Great for breakfast, brunch or even dinner.

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These tasty morsels are high in protein and conveniently free of carbohydrates. They were really easy to make, even in my bleary-eyed early morning state! A few minutes of prep then I popped them into the oven while I drank tea and turned semi-human again.

To make these tasty omelette bites, I used the following:

  • eggs – of course!
  • grated cheddar cheese – but you could use any tasty cheese
  • spring onions – also known as scallions
  • milk – you can sub plant-based milk if you’re dairy free
  • ground pepper

You could also add other diced or chopped vegetables, herbs, spices, and seasonings. This recipe is very basic but is a great ‘jumping off’ point for making tasty omelette bites.

Cheese Omelette Buns Recipe

Evergreen Recipes is all about putting all your cravings to an end by giving you the ability to create (or say replicate) those exotic meals right in your kitchen. And today’s recipe it just about that.

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This Cheese Omelette Bun is perfect if you are not on a strict diet, or even if you are, it can be your Weekend cheat meal. :-). Plus, it is super easy to prepare as it takes just 5 minutes.

Below is the recipes of Cheese Omelette Buns with step by step pictures. I am sure you will love it.

Preparation Time: 5 Minutes

Cooking Time: 8 Minutes

Ingredients Quantity
Hot dog buns 3
Egg 2
Mozzarella cheese (Grated) 1 cup
Onion 1
Tomato 1
Capsicum 1
Green chilli 1
Oregano herbs 1/4 tsp
Red chilli flakes 1/4 tsp
Butter 2tbsp

1. Chop Onion, capsicum, tomato and green chilli. In a broad bowl, combine all the ingredients except buns and mix well.

2. Cut out the upper crust, deep enough to level up with the filling. Put 2 tbsp filling in the buns and bake it for 10 minutes at 180 C. Cheesy buns are ready, serve with your favourite dipping.

Sleepin&rsquo in Omelette

Tear onion rolls into chunks and place them in the bottom of the baking dish. Sprinkle with cheddar cheese, then tear cream cheese into small pieces and place over the top. Cut 1 ½ sticks butter into pats and place over the top.

Mix remaining ingredients and pour over the top of the dish. Cover and refrigerate overnight.

The next morning, bake at 325 degrees, covered, for 45 minutes. The remove foil and continue baking at 350 for 10-15 minutes.

This is a delicious breakfast-or-shower-or-brunch-or-luncheon casserole that is not only flavorful, it&rsquos disturbingly easy to prepare AND can be made up o 24 hours ahead of time and kept in the fridge until baking time. (GOSH, I&rsquom into the run-ons tonight.) The recipe comes from the annals of my mother&rsquos recipe collection, and I believe it originated in the Service League/Junior League cookbook in the town where I grew up. And can I get a big &ldquoAMEN&rdquo for the following statement?

&ldquoThe best recipes in the world reside in Junior League cookbooks, particularly those whose origin is in the southern states.&rdquo

Thank you for letting me get that out. Oh, and Amen. AMEN!

Anyway, I want you to know that I just now sauntered (moseyed? sashayed?) into the kitchen, grabbed all the necessary ingredients, and whipped this up. Then tomorrow, I&rsquoll provide up-to-the-minute photos, commentary, and dumb remarks as I bake and serve this yummy creation.

The Cast of Characters: Onion Rolls, Eggs, Milk, Butter, Cream Cheese, Cheddar Cheese, Dry Mustard, Salt, Cayenne Pepper, and Chives.

These are onion rolls. They&rsquore sold in packages, either in the bread aisle or in the bakery.

There&rsquos a lot of good, wholesome stuff in this dish, folks.

To begin, generously butter a 9 x 13 baking dish.

And when I say &ldquogenerously&rdquo, I mean&hellipwell, you know what I mean.

Next, tear six onion rolls into chunks and place them in the bottom of the dish.

Not too big, not too small, not too perfect&hellip

Now, sprinkle 1 cup shredded cheddar cheese evenly over the top.

Cheddar is great, but I think you could really experiment here: Pepper Jack, for instance&mdashyum!

Next, take an 8-ounce package of cream cheese and begin tearing off small pieces.

You could easily cut the package into small bits, but I like the tearing method. Makes it more natural and rustic.

I like keeping the bits on the small side it decreases the risk that suspicious, finicky eaters might ask, &ldquoWhat&rsquos this white stuff?&rdquo

And now come the terms. Run, don&rsquot walk, to the fridge and quickly remove 2 (yes, I said &ldquotwo&rdquo) CORRECTION: 1 1/2 sticks of butter. Then slice it and begin placing slices all over the top of the bread and cheeses.

Now pause for a moment. Feel really guilty. Now continue.

*Note: this step of the recipe&mdashlaying the butter in pats all over the top&mdashis a bit of an experiment. The original recipe calls for you to &ldquomix the milk with the remaining ingredients&rdquo, which would include the butter. However, when I&rsquove made it in the past, mixing the cold milk and butter just doesn&rsquot make much of a homogenized mixture and bits of butter always settled at the bottom of the milk. So to make it easier, I&rsquom experimenting with this method this time. My only concern is that the butter might pool as the dish bakes. However, I think it&rsquos close enough to the onion rolls to partly be absorbed. We&rsquoll find out!

*Mid-Baking Update: I believe if I continue using the pats-of-butter-on-top method, I&rsquoll probably use 1 1/2 sticks of butter instead of 2. It looks delicious so far, yes, but AWFULLY buttery&hellipeven for me.

Move closer to the window because the sun&rsquos going down and soon you&rsquoll be out of natural light. Have your eight-year-old daughter crack 10 (yes, I said &ldquoten&rdquo) eggs into a bowl.

&hellip is the blender. I&rsquom not talking about a 10-second mix&hellip For that you might as well use a fork.

For noticeably fluffy, puffy omelettes, blend the eggs, milk and salt in the blender. On high. For 3 minutes.

Set the timer on your phone and hit &ldquoSTART&rdquo. FYI, it&rsquos gonna be LOUD.

Depending on what type of blender you have, (mine is an industrial Vitamix) &ndash the egg mixture might actually heat up because of the heat from the motor and duration of mixing. That&rsquos ok.

Also, because I have a Vitamix, I don&rsquot add black pepper to my eggs. Why? Because the blender is so powerful, it will break down the pepper flakes even further, making the eggs way too spicy. I haven&rsquot tried it with other blender, but my recommendation is that if you want black pepper in the omelette, add it after the eggs have been thoroughly blended.

I know that cooking an omelet can be frightening to a lot of people. I failed a gazillion times before, but this simple technique seems to work every time.

Heat a non-stick frying pan or skillet over medium-high heat. Add olive oil and butter. When the butter is foaming and is completely melted, pour the beaten eggs quickly into the pan. Shake the pan to distribute the eggs evenly, then leave for about 20 seconds for the eggs to set. Add your filling and cook the omelet until the eggs are softly set. Gently run a rubber spatula around the edge of the omelet for the uncooked eggs to flow underneath so it cooks nicely. It will take about a minute.