Best Swiss Oven Omelet Recipes

OVEN-BAKED OMELET

Steps:

• Preheat oven to 400°F. Grease a 13- x 9-inch baking dish with cooking spray. Whisk together eggs, heavy cream, scallions, salt, garlic powder, black pepper, and 1 cup of the cheese in a large bowl. Pour egg mixture into prepared baking dish; top with remaining 1 cup cheese.
• Bake in preheated oven until eggs are puffed and lightly golden around edges, about 25 minutes. Top with herbs and additional black pepper. Serve immediately with desired toppings (below). The omelet will deflate as it cools.

HAM AND SWISS OMELET

Steps:

• In a small nonstick skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, place ham on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate.

BAKED OMELET

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.

BAKED SWISS CHEESE OMELET

Steps:

• Preheat oven to 350 degrees F.
• Grease a 13x9x2 inch glass baking dish.
• Spread the cheese over the bottom of the baking dish.
• Dot with butter.
• Pour half the heavy cream over the cheese.
• Add the eggs and then the remaining cream.
• Sprinkle with pepper.
• Bake for 40 to 45 minutes or until set.
• Serves 8.

BAKED OMELET WITH ONION, SPINACH, AND SWISS CHEESE

Steps:

• Preheat the oven to 350°F. Lightly coat an 8-inch square baking pan with butter or cooking spray.
• Beat the eggs, milk, salt, and pepper in a large bowl until well combined. Peel the onion and cut into 1/4-inch pieces. Spread the onion, spinach, and Swiss cheese evenly in the pan, then pour in the egg mixture. Bake for 45 to 50 minutes, or until a knife inserted into the center comes out clean. Remove from the oven and serve immediately.
• food for thought
• Spinach is an excellent source of iron, calcium, chlorophyll, beta-carotene, vitamin C, riboflavin, sodium, and potassium. But keep in mind that fresh spinach loses much of its nutritional value if it's stored more than a few days. Refrigeration slows the effect somewhat, but it is best to use fresh spinach within a couple of days of buying it. Freezing spinach prevents the loss of most of its nutritional value, so frozen spinach is a great choice, too.

MOMMY'S SWISS CHEESE OMELETTE FOR 2 OR MORE

Steps:

• Beat eggs with water and add pepper to mix.
• Spray Large Omlette Pan with non-stick spray while cold.
• Melt butter in large omlette pan over medium heat-be careful not to burn the butter.
• Pour egg mix into pan and swirl around to cover-lower heat to low.
• keep swirling pan so that egg evenly cooks over the low heat- be careful not to overcook or brown the bottum too much.
• when eggs are almost cooked through ( top is still soft) sprinkle cheese over the top.
• put lid onto pan and turn off heat - let this sit for about 1-2 minutes until cheese melts and eggs puff up.
• Sprinkle salt lightly on top.
• Fold omlette over and cut in half.
• serve over a hot bagel ( open face).