Best 4 Jarlsberg Oven Omelet Recipes

JARLSBERG OVEN-BAKED OMELETTE

Steps:

• Preheat oven to 400º. In a large, oven-proof frying pan, slowly saute the red onion and caraway seeds in olive oil over medium heat until onion begins to brown (about 10 minutes).
• While the onion browns, whisk together eggs, water, shredded Jarlsberg cheese, and diced ham. When onion has become translucent and brown around the edges, fold egg mixture into onions in frying pan and allow to cook at medium an additional 2 or 3 minutes to brown the bottom of the omelette.
• Transfer frying pan to upper rack of preheated oven and cook until nicely browned, about 15 to 20 minutes.

SPINACH AND GARLIC OMELET

Steps:

• Wash the spinach and wilt in a frying pan over medium-high heat. The water remaining on the spinach leaves after washing will be sufficient. Drain, allow to cool and squeeze out excess water. Chop medium-fine and toss with half the garlic and salt and pepper to taste.
• Break the eggs into another bowl and beat with a fork or a whisk until they are frothy. Whisk in the remaining garlic, salt and pepper to taste and 2 to 3 teaspoons milk.
• Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
• As soon as the eggs are set on the bottom, sprinkle the spinach over the middle of the egg pancake and top with the Parmesan, then jerk the pan quickly away from you then back toward you so that the omelet folds over on itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate.

JARLSBERG OVEN OMELET

Steps:

• Preheat oven to 350.
• Butter a 3-cup baking dish, about 6 inches in diameter.
• Whisk the eggs in a large bowl until just blended.
• Beat in the milk, salt, pepper, nutmeg, prosciutto and cheese.
• Pour into the baking dish, drizzle melted butter over the top.
• Bake for 20-30 minutes , or until set and lightly browned.

OVEN BAKED OMELET

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.