Best 2 Omelet Panini Recipes

Omelet Panini: A Delightful Fusion of Flavors and Textures

Indulge in the culinary delight that is the omelet panini, a harmonious blend of flavors and textures that will tantalize your taste buds. Imagine a golden-brown panini bread enveloping a fluffy omelet, an assortment of savory fillings, and a luscious layer of melted cheese. This versatile dish can be customized to your liking, whether you prefer classic ham and cheese, a veggie-packed omelet, or a spicy chorizo and pepper combination. With its portability and ease of preparation, the omelet panini is an ideal breakfast, lunch, or brunch option, perfect for busy mornings or leisurely weekend meals. Discover a collection of delectable omelet panini recipes within this article, each offering a unique twist on this culinary masterpiece. From the simplicity of the classic omelet panini to the gourmet flavors of the roasted red pepper and goat cheese variation, these recipes cater to diverse palates and dietary preferences. Embrace the versatility of the omelet panini and embark on a culinary journey that promises satisfaction with every bite.

Here are our top 2 tried and tested recipes!

DENVER OMELET PANINI

Denver Omelet Panini image

I was wanting something different for breakfast and was doing some browsing. I found a couple of recipes for omelet sandwiches but did not have the proper ingredients and was inspired to create this delicious breakfast treat. The bread I used was a green chili cheese bread; however any good quality bread cut 1/2 inch thick will work.

Provided by PaulaG

Categories Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 -3 tablespoons butter, divided, softened
2 green onions, sliced
1/4 cup green pepper, diced
2 ounces Canadian bacon, diced
4 eggs, lightly beaten or 1 cup egg substitute
2 tablespoons plain yogurt or 2 tablespoons sour cream
2 ounces swiss cheese, grated
4 slices bread, sliced 1/2 inch thick
salt
pepper

Steps:

To an 8-inch omelet pan, add 1 to 2 teaspoons butter and place over medium heat to warm.
Add the sliced onions and bell peppers, stirring until onions are wilted.
Stir in the diced Canadian bacon and cook until warmed.
Beat together the eggs and yogurt/sour cream, salt and pepper, pour over onion mixture and cook until bottom is set.
As the egg sets, pull cooked portion to the center allowing the uncooked portions to run to bottom of pan.
When omelet is set on bottom there are a couple of options, if you have another omelet pan the same size, you can flip the omelet into the other, you could put under the broiler the broiler for a few minutes to set or if you are really good flip the omelet and allowing it to finish cooking.
Lightly butter the bread with softened butter, cut omelet in half and using half for each sandwich place on unbuttered side of bread, top with shredded cheese and cover with remaining slice of bread, buttered side up.
Cook on preheated Panini press as per manufacturer's recommendations until browned.
Enjoy!

Nutrition Facts : Calories 555.5, Fat 33.7, SaturatedFat 16.8, Cholesterol 496.9, Sodium 1057.9, Carbohydrate 30.8, Fiber 1.9, Sugar 4.8, Protein 31.4

OMELET PANINI

Omelet Panini image

"When you're in a hurry to get to work, this speedy breakfast recipe does the trick. The recipe makes two crispy, flavorful sandwiches," notes Dorothy McClinton of North Chicago, Illinois.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

4 slices sourdough bread (1/2 inch thick)
2 teaspoons stone-ground mustard
2 slices Havarti cheese (1 ounce each)
4 thin slices prosciutto or deli ham
5 teaspoons butter, softened, divided
2 large eggs
1 tablespoon finely chopped onion
2 teaspoons grated Parmesan cheese
1 teaspoon minced chives
1 teaspoon 2% milk

Steps:

Spread two slices of bread with mustard. Top with Havarti cheese and prosciutto; set aside. , In a small nonstick skillet, melt 1 teaspoon butter over medium-high heat. In a small bowl, whisk the eggs, onion, Parmesan cheese, chives and milk. Pour into skillet (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. , Invert omelet onto a plate; cut in half. Place over prosciutto; top with remaining bread. Lightly spread remaining butter over outsides of sandwiches. , Cook on a panini maker or indoor grill until bread is browned and cheese is melted, 1-2 minutes.

Nutrition Facts : Calories 487 calories, Fat 26g fat (14g saturated fat), Cholesterol 279mg cholesterol, Sodium 1084mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein.

Tips:

Use a good quality non-stick skillet to prevent the omelet from sticking.
Heat the skillet over medium heat before adding the butter or oil.
Don't overcrowd the skillet with the omelet mixture. It should be about 1/4 inch thick.
Cook the omelet for 2-3 minutes per side, or until it is cooked through.
Use a spatula to carefully flip the omelet.
Add your favorite fillings to the omelet before folding it over.
Serve the omelet immediately with your favorite sides.

Conclusion:

An omelet panini is a quick and easy meal that can be made with a variety of fillings. It's a great way to use up leftover vegetables, meats, and cheeses. Omelet paninis are also a good source of protein, fiber, and vitamins. Serve them with a side salad or fruit for a complete meal.