Best 10 Apple Amaretto Cream Cheese Omelet For Two Recipes

ALMOND, CHEESE AND ROSEMARY OMELET

Steps:

• 1.Preheat the oven to 350°F.
• 2.Heat 10-inch non-stick skillet on stove and add the oil over medium heat. When it begins to smoke lightly, shut off the heat and add the almonds. Stir them to coat with the oil and put the skillet back on the heat. Cook over low heat, stirring constantly, until the nuts brown, 30 seconds. Add the rosemary and stir until it gets slightly crisp and pale green, 15 to 30 seconds. Use a slotted spoon to remove the nuts and rosemary onto a kitchen towel. Season with a pinch of salt.
• 3.Whisk together the eggs, water and ½ tsp. salt. Whisk only enough to integrate the eggs. You don't want to whip too much air into them or make them frothy. Place the skillet on the stove over medium heat and add the butter. Swirl the butter around as it melts so it coats the whole surface of the pan. Pour in the egg mixture. Allow mixture to cook for 1 minute then use a wooden spoon to stir the eggs for 1 minute, as if you were scrambling them. Then, allow the eggs to cook, undisturbed, over medium-low heat for about 2 minutes; the eggs will appear to be about halfway set. Sprinkle the cheese and ½ of almond mixture and place the pan in the oven for 5 to 7 minutes or until the center is cooked. Pull out of the oven.
• 4.Lift the handle of the pan up tilting the pan away from you and towards the plate. This tilting should cause the omelet to slide down in the pan a little. Fold the omelet in half. Sprinkle with the remaining almonds and rosemary. Serve immediately.

OMELET FOR TWO

Steps:

• Preheat the oven to 350 degrees F.
• Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds.
• Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.

APPLE, AMARETTO, CREAM CHEESE OMELET FOR TWO

Steps:

• Melt butter in a small skillet. Stir in sugar and sliced apple and saute until apples are tender. Remove from heat and add liqueur or extract. Keep warm.
• Beat together egg mix and when ready to cook omelet, melt 1 teaspoon of butter in omelet pan and pour in half of the egg mix.
• Cook as for an omelet, pushing raw egg to outside edge, when eggs are set, cover with half of cream cheese and half of apple mix.
• Continue cooking for one minute and fold or roll and slide out of pan onto heated serving plate.
• Repeat for second omelet or use two pans.

AMARETTO OVER ICE CREAM

Steps:

• Scoop ice cream into a chilled dessert bowl.
• Pour Amaretto over ice cream, find a cozy chair and enjoy!

AMARETTO APPLE DIP

Steps:

• Combine cream cheese, brown sugar, powdered sugar, amaretto, vanilla extract, and milk in a food processor. Process until creamy.

SAUTéED APPLE OMELET

Steps:

• Make the filling: in a small nonstick skillet over medium heat, melt butter.
• Add in apple, lemon juice, cinnamon, and nutmeg; stir/saute about 4 minutes, until tender.
• Add in remaining filling ingredients; stir until sugar melts, about 1 minute; set aside.
• Make the omelet: in a bowl, whisk the eggs, water, salt, sugar, and vanilla.
• Heat an 8-inch omelet pan or nonstick skillet over medium heat.
• Add in butter to coat the bottom of the pan.
• When butter foams, pour in egg mixture all at once.
• Let set until edges begin to cook.
• Using a spatula, gently lift edges of mixture and tip skillet to allow the uncooked egg mixture to flow underneath.
• Continue to do this until the top is almost dry, 3-4 minutes.
• Spoon half the apple mixture over one half of the omelet.
• Fold the other half over to cover; let stand for a minute or two.
• Turn out onto a warmed plate, top with remaining apple mixture and creme fraiche; serve immediately.

CREAM CHEESE & CHIVE OMELET

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Whisk the eggs, chives, 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, sprinkle cream cheese on one side; fold other side over filling. Slide omelet onto a plate; cut in half. Serve with salsa.

FRESH APPLE OMELET

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, whip egg whites with an electric mixer until foamy. Sprinkle in 3 tablespoons of sugar while continuing to whip until stiff peaks form. In a separate bowl, stir together the flour, baking powder, and salt. Mix in the milk, egg yolks, and lemon juice until well blended, then fold in the egg whites using a rubber spatula or wooden spoon.
• Melt the butter in a large cast-iron (or other oven proof) skillet over medium heat. Spread the batter evenly in the pan. Layer the thinly sliced apple over the batter, and sprinkle with cinnamon and remaining sugar.
• Place the skillet in the oven, and bake for 10 minutes, or until the apples are golden brown and glazed looking. Cut into wedges to serve.

SPINACH AND CREAM CHEESE OMELETTE

Steps:

• Wash spinach leaves well-remove stems and slice leaves very thin; set aside.
• Whip the cream cheese with lemon juice and zest if using; set aside.
• Dice onion or shallot; set aside.
• In a large skillet over medium heat melt 2 tbsp of the butter.
• Add the spinach and onion and sauté for 3-5 minutes. You want the onion slightly translucent and the spinach wilted. Remove from heat and pour into a bowl; set aside.
• Melt the remaining 1-2 tbsp butter in the same pan over medium heat.
• Whip the eggs well with the whole milk and pour into the hot pan.
• Allow eggs to cook slowly, allowing eggs to almost set completely.
• Pour 1/2 the cheese mixture over 1/2 of the omelette, add the spinach onion mixture; sprinkle on the nutmeg, salt and pepper, and the remaining cheese.
• Fold the omelette over, turn off heat and let stand for 3 minutes.
• Serve.

HERBED CREAM CHEESE OMELET

Steps:

• Mix the cream cheese with the cilantro in a bowl, adding salt and pepper to taste.
• Heat one-quarter of the butter in a well-seasoned omelet pan or 8 inch non-stick frying pan over medium-high heat. When the butter is hot and bubbling, swirl it around in the pan.
• Just before the butter begins to brown, beat 2 of the eggs and pour into pan. Lower the heat.
• After 10 seconds or so, the omelet will coagulate. Push the omelet to one side of the pan with a spoon or spatula, and let the raw egg run over the cleared skillet. Repeat this one more time, then take the skillet off the heat.
• Dab one quarter of the herbed cream cheese along the middle of the omelet from one side to the other. Season the omelet with additional salt and pepper to taste. If it has not completely set, place the pan over medium heat for a half minute longer. When the omelet is set, slide it from the pan onto a plate so that the omelet rolls up and the herbed cream cheese runs along the length of the roll. Serve it right away. Make three more omelets the same way, making sure the pan and butter get good and hot before adding the beaten eggs. Serve each one as soon as it is cooked.