Best 7 Baked Puffy Cheese Omelet With Peach Salsa Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary delight with our baked puffy cheese omelet, a delectable dish that combines the fluffy texture of an omelet with the cheesy goodness of a casserole. This savory creation is elevated with a vibrant peach salsa, adding a refreshing sweetness and tang. Our recipe guide includes variations to cater to your dietary preferences, including a gluten-free option. Vegetarian and vegan alternatives are also available, ensuring everyone can enjoy this delightful meal. Whether you prefer a classic omelet, a cheesy casserole, or a plant-based delight, our recipes have you covered.

Here are our top 7 tried and tested recipes!

OVEN BAKED OMELET



Oven Baked Omelet image

Yummy, fluffy eggs made in the oven.

Provided by sarigal

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 40m

Yield 6

Number Of Ingredients 7

1 teaspoon butter
9 large eggs
½ cup sour cream
½ cup milk
1 teaspoon salt
2 green onions, chopped
¼ cup shredded Cheddar cheese

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.

Nutrition Facts : Calories 185 calories, Carbohydrate 2.8 g, Cholesterol 295.8 mg, Fat 14.1 g, Fiber 0.1 g, Protein 12 g, SaturatedFat 6.5 g, Sodium 545.9 mg, Sugar 1.7 g

BAKED OMELET



Baked Omelet image

This is a great Christmas breakfast, brunch dish or company breakfast!

Provided by M. Clayton

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 55m

Yield 4

Number Of Ingredients 7

8 eggs
1 cup milk
½ teaspoon seasoning salt
3 ounces cooked ham, diced
½ cup shredded Cheddar cheese
½ cup shredded mozzarella cheese
1 tablespoon dried minced onion

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.

Nutrition Facts : Calories 314.3 calories, Carbohydrate 5.9 g, Cholesterol 415.3 mg, Fat 21.2 g, Fiber 0.1 g, Protein 24.8 g, SaturatedFat 9.4 g, Sodium 738.2 mg, Sugar 4.2 g

PUFFY OMELET



Puffy Omelet image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 7

4 large eggs
Kosher salt and freshly ground black pepper
2/3 cup grated Gruyere cheese
1/4 cup soda water
2 tablespoons unsalted butter
Thinly sliced fresh chives, for topping
Thinly sliced fresh flat-leaf parsley, for topping

Steps:

  • Separate the egg yolks and whites into 2 separate medium bowls. Add 1 tablespoon of water to the egg whites and, using a hand mixer, beat on medium-high speed until medium peaks form, 4 to 5 minutes.
  • Season the yolks with salt and pepper and beat until smooth, thickened and slightly pale in color. Fold one-third of the egg whites into the egg yolks and thoroughly mix until there are no streaks. Add half of the Gruyere and the soda water. Pour in the remaining egg whites and gently fold to combine.
  • Melt the butter in a 10-inch nonstick skillet over medium heat until it foams, then pour in the egg mixture, smoothing the top. Cover the skillet and cook until the omelet is golden brown on the bottom and you can lift the edges to peak underneath, about 5 minutes.
  • Sprinkle the remaining cheese and the herbs on top, cover the skillet and cook 2 more minutes. Remove the pan from the heat and keep covered until the cheese melts, about 1 minute. Fold over and serve.

BAKED HERB OMELET WITH FRUIT SALSA



Baked Herb Omelet with Fruit Salsa image

Say good morning to someone special with this Italian-seasoned baked omelet. There's no stove-top fussing, and it features a fabulous fresh-fruit salsa.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h10m

Yield 6

Number Of Ingredients 16

2 kiwifruit, peeled, chopped
1 mango, cut lengthwise in half, pitted and chopped (1 cup)
1 papaya, peeled, seeded and chopped (1 cup)
1 jalapeño chile, seeded, finely chopped
1 cup pineapple chunks
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh cilantro
2 tablespoons lime juice
1 medium onion, chopped (1/2 cup)
1/2 cup shredded mozzarella cheese (2 oz)
1 1/2 cups milk
4 eggs
1/3 cup Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon dried basil leaves
1/4 teaspoon salt

Steps:

  • In large glass or plastic bowl, mix all salsa ingredients. Refrigerate until serving time.
  • Heat oven to 350°F. Grease 9-inch glass pie plate or spray with cooking spray. Sprinkle onion and cheese in pie plate. In blender, place all remaining omelet ingredients. Cover and blend on medium-high speed about 30 seconds or until smooth. Pour into pie plate.
  • Bake uncovered about 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with salsa.

Nutrition Facts : Calories 225, Carbohydrate 32 g, Cholesterol 150 mg, Fat 1/2, Fiber 3 g, Protein 11 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 270 mg

BAKED PUFFY CHEESE OMELET WITH PEACH SALSA



Baked Puffy Cheese Omelet with Peach Salsa image

Add something cheesy to your family's breakfast! Enjoy this puffy baked omelet that's made using Bisquick® mix and served with peach salsa - ready in 55 minutes!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 55m

Yield 6

Number Of Ingredients 7

1 1/4 cups shredded Mexican cheese blend (5 oz)
3 medium green onions, thinly sliced (3 tablespoons)
1/3 cup Original Bisquick™ mix
1 cup milk
4 eggs
1/4 cup chunky-style salsa
1/4 cup peach preserves

Steps:

  • Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle 1 cup of the cheese and the onions in pie plate.
  • In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until well blended. Pour into pie plate.
  • Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/4 cup cheese; bake 3 to 5 minutes longer or until melted. Let stand 5 minutes before serving.
  • In small bowl, mix salsa and preserves. Serve omelet with salsa.

Nutrition Facts : Calories 230, Carbohydrate 17 g, Cholesterol 165 mg, Fat 1, Fiber 0 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 10 g, TransFat 0 g

SALSA & CHEESE OMELETTE



Salsa & Cheese Omelette image

I make this at work, you can add the peppers and green onion to "freshen" up the salsa a little or just use straight jarred salsa. Use your favorite salsa.

Provided by tasb395

Categories     Breakfast

Time 20m

Yield 1 serving(s)

Number Of Ingredients 5

3 eggs, beaten
1/4 cup salsa (to taste)
3 tablespoons green peppers, chopped
3 tablespoons green onions, chopped
3 tablespoons cheddar cheese (to taste)

Steps:

  • Spread beaten eggs into a heated pan and cook one side, flip over and cook the other side.
  • Meanwhile, mix together salsa, peppers and green onion if using.
  • Top eggs with salsa mixture and cheddar cheese. Off to one side.
  • Fold over eggs, and cook until cheese is melted, if you want to eat right away then add a little water and cover pan with a lid.
  • Serve with your favorite breakfast side.

PUFFY OMELET



Puffy Omelet image

This is a beautiful presentation for an omelet. It doesn't look like scrambled eggs! Try with you favorite filling and toppings

Provided by TishT

Categories     Breakfast

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 9

6 egg whites
1/8 teaspoon cream of tartar
6 egg yolks
3/4 teaspoon salt
1 dash pepper
6 tablespoons milk
2 tablespoons butter
2 teaspoons vegetable oil
parsley, optional

Steps:

  • In a large bowl, let egg whites warm to room temperature about 1 hour.
  • Preheat the oven to 350 degrees F.
  • On high, beat egg whites with mixer with cream of tartar just until stiff peaks form when beaters are slowly raised.
  • In small bowl, using the same beaters, beat egg yolks until thick and lemon colored.
  • Add salt, pepper, and milk gradually, beat until well combined.
  • With a wire whisk or rubber spatula gently fold egg yolk mixture into the egg whites just until combined.
  • Slowly heat a 9-10" heavy skillet with heat resistant handle, or an omelet pan.
  • (To test temperature sprinkle a little cold water on skillet. Water should sizzle and roll off in drops).
  • Add butter and oil; heat until it sizzles briskly-it should not brown.
  • Tilt pan to coat side with butter mixture.
  • Spread egg mixture evenly in pan; cook over low heat, without stirring, until lightly browned on underside-about 10 minutes.
  • Transfer skillet to oven, bake 10-12 minutes or until top seems firm when gently pressed with fingertip.
  • To serve, fold omelet in half.
  • Turn out onto heated serving platter.
  • Garnish with parsley sprigs, if desired.

Tips:

  • Use a large bowl to whisk the eggs and milk together. This will help to incorporate air into the mixture, which will make the omelet light and fluffy.
  • Season the egg mixture with salt and pepper to taste. You can also add other herbs and spices, such as garlic powder, onion powder, or paprika.
  • Heat a large skillet over medium heat. Add the butter or oil and swirl to coat the pan. Pour the egg mixture into the skillet and cook for 3-4 minutes, or until the bottom is set and the top is still slightly runny.
  • Use a spatula to gently lift the edges of the omelet and tilt the pan so that the uncooked egg mixture flows to the bottom. Continue cooking for another 2-3 minutes, or until the omelet is cooked through.
  • Remove the omelet from the skillet and place it on a plate. Fold it in half or thirds, and then serve immediately.
  • Top the omelet with your favorite toppings, such as cheese, salsa, or vegetables.

Conclusion:

Baking a puffy cheese omelet with peach salsa is a delicious and easy way to start your day. This recipe is perfect for a quick and healthy breakfast or brunch. The omelet is light and fluffy, and the peach salsa adds a sweet and tangy flavor. Serve the omelet with your favorite toppings, such as cheese, salsa, or vegetables.

Related Topics