LOADED OMELETTE RECIPE RECIPES

Steps:

• Preheat oven to 325 degrees F. Coat a 12-cup muffin tin with cooking spray.
• Cook bacon in a large skillet over medium heat until crisp, 4 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate, leaving the bacon fat in the pan. Add broccoli and scallions and cook, stirring, until soft, about 5 minutes. Remove from heat and let cool for 5 minutes.
• Meanwhile, whisk eggs, cheese, milk, salt and pepper in a large bowl. Stir in the bacon and broccoli mixture. Divide the egg mixture among the prepared muffin cups.
• Bake until firm to the touch, 25 to 30 minutes. Let stand for 5 minutes before removing from the muffin tin.

Steps:

• Preheat the oven to 350°F (180°C). Use the Quick Slice to slice the mushrooms. Use the Food Chopper or Manual Food Processor to chop the onion. Use the Close & Cut and the Coated Chef’s Knife to slice the tomatoes in half.Grate the cheese with the Microplane® Adjustable Coarse Grater.Preheat the Nonstick Double Burner Griddle over medium heat for 3–5 minutes, then melt the butter on the griddle.Add the eggs, half-and-half, salt, and pepper to the Measure Mix & Pour® and mix until well blended.Place the onion and mushrooms onto the griddle. Cook and stir for 3–4 minutes, or until the onions become translucent and begin to brown. Add the tomatoes and continue to cook for 2–3 minutes until the tomatoes begin to soften and start to caramelize.Turn off the heat. Pour the eggs over the veggies. Carefully transfer the pan to the oven and bake for 3–4 minutes, or until the eggs are almost set.Sprinkle the spinach over the omelet, then top with cheese. Bake for 3–4 minutes, or until the spinach starts to wilt and the cheese is melted.Remove from oven and cut into 8 squares to serve.