Cheese and Eggs forum: Omelets and Frittatas

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Feb 5, 2010 5:00 PM CST
Name: Patricia
Central TX 7b/8a
Omelets and Frittatas
Feb 5, 2010 5:03 PM CST
Name: Patricia
Central TX 7b/8a
Apple-Cheese Omelet


1 large Golden Delicious apple
1/2 cup thinly sliced green onion, white part only
2 eggs
1/2 cup milk
pinch of salt and pepper
2 tsp margarine
1 cup sliced mushrooms
1/2 cup shredded cheddar cheese
2 tsp chopped parsley

Preheat oven to 400. Beat together eggs, milk, salt, and pepper and set aside. In medium oven-proof skillet, saute apple, onions, and mushrooms in butter 3-5 min. Evenly distribute in pan and sprinkle on cheese. Reduce heat to medium-low. Pour egg mixture into skillet. Cook 3-4 min.; finish in oven approximately 5 min. until top of omelet is set. 2 servings.
Mar 18, 2010 1:47 PM CST
Name: Patricia
Central TX 7b/8a

2/3 c ham, chopped
1/2 c Swiss cheese (or cheese of your choice), shredded
1/4 tsp salt
1/4 tsp black pepper
4 eggs
Cooking spray
1 TBSP vegetable oil
1/2 c onion, chopped
1/2 c mushrooms, cut in half and sliced
1/2 c bell pepper, chopped
1/2 c asparagus, chopped
1/4 tsp Italian seasoning

Whisk eggs and add ham, cheese, salt and black pepper. Set aside.
Put 1 TBSP oil in an oven-proof 9" skillet coated with cooking spray. Saute onions, mushrooms, bell pepper, and asparagus over medium heat. Add egg mixture and cook 3 min or until nearly set. Sprinkle with 1/4 teaspoon Italian seasoning. Bake at 350 degrees or broil a few minutes, just until egg is set.
2 to 4 servings
Mar 21, 2010 6:50 PM CST
Name: Patricia
Central TX 7b/8a

4 eggs, beaten
1 small potato, cooked and chopped
3/4 c cooked ham, chopped
3/4 c cheese, shredded
salt and pepper to taste
optional extras: onions, black olives, peppers, whatever you like
salsa, if desired

Spray large ovenproof skillet with cooking spray and heat on stovetop on low heat. Pour eggs into skillet. Tilt skillet to evenly distribute eggs. When eggs begin to cook, sprinkle with ham and potatoes and any optional ingredients you want. When bottom begins to brown slightly, put the skillet under the broiling element in the oven for a couple of minutes, just until the eggs are set. Remove from oven and sprinkle top of frittata with cheese. Serve with salsa, if desired
2 to 3 servings

Thumbnail by patrob

Mar 30, 2010 7:42 PM CST
Name: Patricia
Central TX 7b/8a

1 small onion, chopped
2 TBSP butter
2 small jars (6 oz each) marinated artichoke hearts, drained and chopped (keep liquid from 1 jar)
6 eggs
1/3 c grated Parmesan cheese
1/3 c bread crumbs
1/2 TBSP chopped fresh tarragon, basil, or chives
6 slices bacon, cooked and crumbled, or 6 TBSP real bacon bits
dash black pepper
1/2 c shredded mozzarella cheese

In large ovenproof skillet, saute onion in butter until transparent. Add artichokes and liquid from one jar. Keep on low heat.
In large bowl, lightly beat eggs. Add Parmesan cheese, bread crumbs, herbs, bacon, pepper and sauteed onions and artichokes. Mix together and pour back into skillet. Remove from stovetop and put in 325 degree oven. Bake for 25 minutes or until set. Sprinkle with mozzarella and return to oven to melt cheese.
4 to 6 servings
Mar 30, 2010 8:11 PM CST
Name: Patricia
Central TX 7b/8a

12 to 16 asparagus spears
12 eggs
1/2 c milk
1 tsp parsley flakes
1 tsp Italian seasoning
1 tsp salt
1 tsp coarse ground black pepper
3 TBSP butter or margarine
6 green onions, including tops, chopped
3 roma tomatoes, diced
1/2 cup each shredded Cheddar and mozzarella cheeses, mixed

Cook asparagus in boiling water for 1 min. Drain in colander and rinse with cold water. When cool, cut spears in half. Cut the lower stems into 1" pieces, leaving upper parts with
tips intact.
In large bowl, whisk eggs, milk, parsley, Italian seasoning, salt, and pepper. Set aside.
In large oven-proof skillet, melt butter over medium heat. Add onions and 1" asparagus pieces. Saute until tender, about 2 to 3 min. Add tomatoes and stir. Turn heat to low and add egg mixture. Stir thoroughly to mix. Do not stir again.
As the eggs begin to cook, go around the pan with a spatula, carefully lifting the edges and tilting the skillet to allow the liquid egg mixture to flow underneath the cooked eggs. Continue until eggs are set.
Remove skillet from stovetop and sprinkle with cheese mixture. Arrange asparagus tips in a pinwheel fashion on top of eggs. Place skillet in 400 degree oven and cook until cheese is melted and slightly browned, about 3 to 5 minutes.
6 to 8 servings
Apr 3, 2010 12:40 PM CST
Name: Patricia
Central TX 7b/8a

6 eggs
1 c bean sprouts
1/4 c green onions, minced
1/4 c bamboo shoots, minced
2 TBSP water chestnuts, minced
1/4 c shrimp, chicken, or ham, minced
1 tsp soy sauce
vegetable oil for frying
for sauce
1 c chicken broth
1 TBSP soy sauce
2 tsp sugar
2 tsp vinegar
1 TBSP cornstarch
2 TBSP water

Combine eggs, vegetables, meat, and soy sauce.
In a skillet coated with vegetable oil or pan spray, cook 1/3 c of the egg mixture at a time like a pancake, lightly browning each side.
for sauce
In a saucepan, bring chicken broth, soy sauce, vinegar, and sugar to a boil. Stir in the cornstarch which has been mixed with water. Cook and stir until sauce is thickened.
Serve with egg foo yung patties.
May 10, 2010 7:24 PM CST
Name: Janet Colvin
Z8~Beaumont~Southeast Texas
Proud member of
I make what I call Frittatas sometimes with small amounts of leftovers, not enough for another real meal.

I always Spray the pan generously with Pam (or equivalent) so the eggs don't stick quite as bad.

I've used leftover biscuits, cubed (2-3 small biscuits are perfect), a couple of leftover tortillas are good too! Sometimes there's a little bit of Steak or Chicken or Pork, chopped up. If I have leftover spinach or asparagus that's a bonus! Chop 'em up into bite size pieces. I usually use about 8-9 eggs, scrambled up in a bowl, mix in some cheese (your preference) and pour it over the top, uncooked. I bake it on 350 for about 20-25 minutes or until the eggs are set. I like to watch the eggs fluff up like a souffle to know they are good and set. Everything else is already cooked. Using the breads, you don't have to use quite so many eggs to still have a nice pan of this Breakfast in a Skillet. This would serve 4-5 people.

I like making these in the mornings because I don't have to "tend" them. Ketchup or Picante Sauce (Pace, cuz I'm a Texan!) on top is always good too.

I don't have any photos, but will try to remember to take some next time and add them to this post later on.
May 10, 2010 8:19 PM CST
Name: Patricia
Central TX 7b/8a
Thanks, Janet, for a very good idea! There's a bit of leftover baked chicken and some spinach in the refrigerator that will be in our breakfast fritatta in the morning.
May 10, 2010 8:28 PM CST
Name: Janet Colvin
Z8~Beaumont~Southeast Texas
Proud member of
Sometimes if there is leftovers of the One Pan Breakfast, I will take it to the deer lease and reheat it there for a very quick breakfast. I use a skillet with a lid on a Coleman Stove to reheat on low.

When I cook I usually cook enough to have these types of "little bits" just for this purpose. Big Grin
Aug 30, 2010 1:46 PM CST
Name: Franklin Troiso
Rutland MA
Zone 6b
Wrap And Roll Breakfast

Fast, delicious, nutritious morning options to go.

the following are options to use with the breakfast wraps

fruit options, pick 1 or a mix to equal 2 cups
strawberries, sliced thin, blueberries, blackberries, raspberries
bananas, sliced thin
peeled peaches, nectarines, apricots and plums, pitted and sliced thin.

nut options, pick one to equal 1/4 cup
granola or grape nuts
roasted or candied. chopped pecans or walnuts
roasted or candied, sliced or chopped almonds
roasted chopped hazelnuts

meat options
thinly sliced ham or turkey to cover eggs (3 to 4 ounces)
thinly sliced procsiutto to cover cooked egs (about 3 ounces)
cooked chicken or turkey sausage (3 to 4 ounces) thinly sliced

fruit and Nut Breakfast Wraps

4 8 iinch flour tottillas
4 ounces (about 1/2 cup) light cream cheese (neufchatel)
2 cups prepared fresh fruit (pick 1, or mix, from fruit option above
2 tsps honey
1/4 cups roasted chopped nutsw (pick one from nut option above)

place a dallop of cream cheese on each tortilla and working two at a time, microwave tortillas on high power until they are warm and cream cheese softens slightly, about 15 seconds. spread cream cheese over each tortilla. mix fruit and honehy, arranging a portion down the center of each tortilla. sprinkle with a portion of nuts. working one at a time, fold in sides of tortilla, then roll into a tight cylinder.

Savory Meat, Egg and Cheese Breakfast Wraps

2 tsps vegetable or oloiveoil
4 large eggs, beaten with 1/4 tsp salt and 2 grinds of black pepper

cooked breakfast meats (pick 1 from meat option above)
4 thin slices (about 3 oundwes) mozzarella, cheddar, pepper jack, provolone, monterey or swiss
4 8 inch flour tortillas

adjust oven rack to highest position and turn on broiler. meanwhile, heat oil on a mdedium (10 inch) skillet over medium high heat. when wisps of smoke start to rise from pan, add eggs. usinmg a plastic or wooden spatula to push back the egds that have set, tiltd pan so uncooked eggs run into the empty portin of the skillet.continue cooking and pushing back cooked eggs and tilting pan until omelet top is wet but not runnny. turn burner off, top with cooked breakfast meat of choice and cheese slices. broil until cheese melts, 1 to 2 minutes. slide omelet onto a cutting board and cut into quarters. microwave tortilla on high power until warm about 30 seconds. place an omelet quarter in the center of each tortilla. working one at a time, fold in sides, then roll into a tight cylinder.

Beautiful Souls like Frank leave lasting memories in the hearts of those he touched .
Dec 15, 2010 11:29 AM CST
Name: Patricia
Central TX 7b/8a
Omelet Torte

17 oz pkg frozen puff pastry sheets, thawed

1/4 c butter
3 c potatoes, peeled and sliced 1/8” thick
1 c onion, chopped
1/2 c red or green pepper, chopped
1/4 tsp salt
1/4 tsp pepper

2 TBSP butter (divided use)
6 eggs
1/4 c fresh parsley, chopped
1/8 tsp salt
1/8 tsp pepper
2 TBSP water

8 oz cooked ham, thinly sliced (or sausage or bacon, cooked and crumbled, or tiny cooked shrimp)
2 c Cheddar cheese (or cheese of your choice), shredded

1 egg
1 tablespoon water

On lightly floured surface, roll puff pastry into two 12” squares.
Place 1 square of pastry into a 10” inch springform pan or 10” pie plate; set aside.

In a skillet, melt 1/4 c butter.
Add potatoes, onion, 1/4 tsp salt and pepper.
Cover and cook over medium heat, stirring occasionally for 12 to 15 min or until potatoes are lightly browned and crisp tender.
Set aside.

In a bowl whisk together eggs, parsley, 1/8 tsp salt and pepper, and 2 TBSP water.
Melt 1 TBSP butter in 10” skillet and add half of omelet mixture.
Cook over medium heat, lifting edges with spatula to allow uncooked mixture to flow underneath.
Continue cooking until set, about 2 to 3 min.
Slide omelet onto cookie sheet.
Repeat with remaining butter and omelet mixture.

Layer ingredients into pie plate on top of puff pastry: one omelet, half of ham, half of potatoes, 1 c cheese, and repeat.
Top with second sheet of puff pastry.
Press edges together to form a rim, trim off excess, and crimp or flute edges.

In small bowl, whisk together 1 egg and 1 TBSP water.
Brush egg mixture over puff pastry.

Bake at 375 degrees for 30 to 35 min or until golden brown.
Let stand 5 min before serving.

Mar 6, 2011 6:44 AM CST
Name: Franklin Troiso
Rutland MA
Zone 6b
Baked Eggs with Olives

Chef Jenn Louis of the Abe LIncoln Restaurant in Portland, Oregon says not to skip the breadcrumbs because they really make the dish.

2 eggs
2 tbls heavy cream
2 Castelvetrano (Sicilian) or other green olives, pits removed and torn into 2 or 3 pieces
1/8 tsp coarse salt
Freshly ground black pepper
3 tbls toasted breadcrumbs

To make breadcrumbs: Tear half a loaf of ciabatta into 1/2 inch to 1 inch pieces. Toss with olive oil and a litle salt, then toast on a baking sheet at 350 deg. F. until dry. Place in a food processor and pulse until small crumbs form. Add 1 tsp chopped fresh thyme

Preheat oven to 375F.

Crack 2 eggs into an individual sized gratin dish, being careful not to break the yolks. Drizzle on the cream, scattter bits of olive around the eggs and sprinkle with salt and pepper. bake about 6 minutes, until the whites are set and yolks are very loose. The dish will continue to cook once it's out of the oven.)

Sprinkle breadcrumbs over the top of each dish. Serve hot. serves 1

per serving, 350 calories, 24g fat, 465 mg chol, 16g prot, 18g carbs, 1g fiber, 775mg sodium

Beautiful Souls like Frank leave lasting memories in the hearts of those he touched .
Aug 2, 2011 12:14 PM CST
Name: Patricia
Central TX 7b/8a
Garden Vegetable Frittata

1 TBSP olive oil
1 1/2 c new potatoes, cut into 1/8" rounds
1/2 c onion, cut into thin rounds and separated
1/4 tsp dried rosemary, crumbled
1/2 tsp salt (divided use)
1/4 tsp pepper
1/2 c mushrooms, sliced
1/2 medium bell pepper, cut into 1/2" strips
6 large eggs
1/2 c cheddar cheese, shredded

Put oil in deep pie plate or quiche dish and add potatoes and onions. Sprinkle with rosemary, 1/4 tsp salt, and pepper. Cover with plastic wrap or waxed paper and microwave about 3 min or until potatoes are almost tender.
Stir and add mushrooms and peppers. Cover again and microwave another 3 min until vegetables are tender.
Beat eggs with 1/4 tsp salt and pour over vegetables. Cover and microwave 1 to 2 min until eggs begin to puff and edges look set. Carefully stir outside edges toward center without disturbing vegetable layer. Cover and microwave another 2 min until top looks dry.
Uncover and top with cheese. Let stand 3 to 4 min until cheese melts and center is set.

NOTE: This recipe is over ten years old, and I have not tried it with my new microwave. When I do, I will lower the power setting to about 6 or 7 when I add the eggs and watch closely so I don't overcook the frittata.

It would also be possible to move the baking dish to a conventional oven when the eggs are added. Bake at 325 degrees for 20 to 25 min or until eggs are set.

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