Best 4 Layered Spring Omelet Recipes

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There are few dishes as versatile as the omelet. It can be a simple meal made with just eggs and butter, or it can be a complex dish filled with a variety of ingredients. One popular variation of the omelet is the layered spring omelet. This dish is made with layers of cooked vegetables, cheese, and herbs, all wrapped in a fluffy egg omelet. The result is a colorful and flavorful dish that is perfect for a brunch, lunch, or dinner. In this article, we'll explore some of the best recipes for layered spring omelets, so you can create a delicious and satisfying meal that is perfect for any occasion.

Here are our top 4 tried and tested recipes!

LAYERED SPRING OMELET



Layered Spring Omelet image

This omelet serves a crowd and makes a perfect Easter brunch entree.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 15

1 tablespoon olive oil
8 ripe tomatoes, seeded and cut into 1/2-inch dice
3/4 teaspoon coarse salt, plus more to taste
1/2 teaspoon freshly ground pepper, plus more to taste
21 large eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon cayenne pepper
3 tablespoons unsalted butter
3/4 cup grated Vermont cheddar cheese
3/4 cup grated Gruyere cheese
2/3 cup loosely packed fresh basil leaves, torn in half
8 ounces spinach, leaves picked and torn in half
1 tablespoon chopped fresh thyme leaves
1 small leek, julienned, for garnish
2 tablespoons snipped fresh chives, for garnish

Steps:

  • In a medium saucepan, heat olive oil over medium heat. Add tomatoes, and simmer until almost all the liquid has evaporated, about 25 minutes. Season with salt and black pepper. Transfer tomatoes to a stainless-steel colander, and drain any excess liquid. Set aside.
  • Preheat the oven to 350 degrees. In a large bowl, combine eggs, salt, black pepper, nutmeg, and cayenne pepper. Lightly beat mixture with a fork.
  • Melt 1 tablespoon butter in a 10-inch heat-proof, nonstick skillet over medium-high heat. Pour one-third of the egg mixture, about 1 1/2 cups, into skillet. Using a rubber spatula, stir eggs until they just begin to set, about 1 minute. Sprinkle both cheeses on top. Using spatula, gently pull sides of omelet toward center so any uncooked liquid runs underneath. Cook until eggs have almost completely set, 3 to 4 minutes.
  • Transfer the skillet to oven, and bake until fluffy, 3 to 5 minutes. Remove skillet from oven. Place a baking sheet on top of skillet, and invert skillet onto baking sheet, releasing the omelet layer; hold both baking sheet and skillet firmly so omelet doesn't slide. Set aside in a warm place.
  • Carefully wipe out the hot skillet with a paper towel. Add 1 tablespoon butter, and melt over medium-high heat. Pour another third of the egg mixture into the skillet, and stir with the rubber spatula until the eggs just begin to set, about 1 minute. Add half of the reserved cooked tomatoes to the eggs. Using the spatula, gently pull sides of the omelet toward the center so any uncooked liquid runs underneath. When the eggs have almost completely set, spread the remaining tomatoes on top.
  • Transfer skillet to oven, and bake until fluffy, 3 to 5 minutes. Remove from oven, and place another baking sheet on top of skillet; carefully invert skillet to release second layer. Carefully slide on top of the first one, and set the two aside in a warm place.
  • Wipe out the hot skillet with a paper towel. Add remaining 1 tablespoon butter, and melt over medium-high heat. Pour the remaining third of the egg mixture into the skillet, and stir with the rubber spatula until the eggs just begin to set, about 1 minute. Add half of the spinach and thyme; incorporate into the eggs. Using the spatula, gently pull sides of the omelet toward the center so any uncooked liquid runs underneath. When the eggs have almost completely set, spread remaining spinach and thyme on top.
  • Transfer skillet to the oven, and bake until fluffy, 3 to 5 minutes. Invert the third layer onto a baking sheet, and slide on top of the other two layers.
  • Transfer the three-layer omelet to a serving platter, and garnish with leeks and chives. Serve warm.

LAYERED VEGETABLE OMELET GRATIN



Layered Vegetable Omelet Gratin image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 17

4 garlic cloves, chopped
4 tablespoons cooked spinach, squeezed dry
12 artichoke hearts, quartered
12 eggs
4 tablespoons olive oil
1 red bell pepper, chopped
1 red jalapeno, minced
4 ounces prosciutto, diced
8 asparagus spears, sliced
2 tablespoons minced chives
2 tablespoons butter
2 tablespoons flour
2 cups milk
1 cup shredded Gruyere
Salt and pepper
Pinch cayenne pepper
2 tablespoons grated Parmesan

Steps:

  • To make omelets, using 2 eggs each, make variations using the above ingredients.
  • For the first omelet, combine 1 clove of garlic, spinach, artichokes, eggs, and mix well. Fry in a small omelet pan with olive oil. Flip and cook other side, then transfer to a plate.
  • For the second omelet, saute the red bell pepper, and jalapeno with 1 garlic clove. Cook until pepper is softened. Add the prosciutto, 2 eggs, and cook flat, then flip and cook the other side. Transfer to a plate.
  • For the third omelet, saute the asparagus with the remaining garlic, and cook until asparagus is tender. Pour 2 beaten eggs and chives over asparagus, and cook until done on first side. Flip, cook other side, and transfer to a plate.
  • Repeat each step for each omelet depending on how many omelets you wish to serve.
  • Preheat the broiler.
  • To make the sauce, melt the butter in a saucepan, sprinkle with the flour and cook for 1 to 2 minutes over medium low heat until flour begins to turn golden. Remove from heat; add milk, and stir, mixing well. Return to heat and stir as it cooks, thickening the sauce. Stir in the cheese, and season with salt, pepper, and cayenne pepper.
  • To serve, plate the omelets, pour cheese sauce over, sprinkle with grated Parmesan, and broil until lightly browned. Serve immediately.

SPRING OMELET



Spring Omelet image

This omelet is great at any time of the year, but reminds me most of spring. Serve with toast or a bagel.

Provided by babycook921

Categories     Omelets

Time 25m

Yield 1

Number Of Ingredients 7

1 tablespoon olive oil
2 eggs
¼ cup milk
3 spears asparagus, trimmed and cut into 2-inch pieces
½ cup sliced fresh mushrooms
⅓ cup green onions, chopped
½ cup grated Parmesan cheese

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the asparagus, mushrooms and onions; cook and stir until the asparagus is fairly soft, about 4 minutes. Whisk together the eggs and milk in a small bowl; pour over the sauteed vegetables and reduce the heat to medium. While the omelet cooks, lift the edge to allow the uncooked egg to flow underneath. When most of the egg is cooked, sprinkle Parmesan cheese over the top. Allow the cheese to melt slightly, then fold in half and serve.

Nutrition Facts : Calories 536.8 calories, Carbohydrate 11.2 g, Cholesterol 420.9 mg, Fat 39.2 g, Fiber 2.2 g, Protein 36.6 g, SaturatedFat 14.4 g, Sodium 938.1 mg, Sugar 6.3 g

SPRING OMELET



Spring Omelet image

This omelet is great at any time of the year, but reminds me most of spring. Serve with toast or a bagel.

Provided by babycook921

Categories     Omelets

Time 25m

Yield 1

Number Of Ingredients 7

1 tablespoon olive oil
2 eggs
¼ cup milk
3 spears asparagus, trimmed and cut into 2-inch pieces
½ cup sliced fresh mushrooms
⅓ cup green onions, chopped
½ cup grated Parmesan cheese

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the asparagus, mushrooms and onions; cook and stir until the asparagus is fairly soft, about 4 minutes. Whisk together the eggs and milk in a small bowl; pour over the sauteed vegetables and reduce the heat to medium. While the omelet cooks, lift the edge to allow the uncooked egg to flow underneath. When most of the egg is cooked, sprinkle Parmesan cheese over the top. Allow the cheese to melt slightly, then fold in half and serve.

Nutrition Facts : Calories 536.8 calories, Carbohydrate 11.2 g, Cholesterol 420.9 mg, Fat 39.2 g, Fiber 2.2 g, Protein 36.6 g, SaturatedFat 14.4 g, Sodium 938.1 mg, Sugar 6.3 g

Tips:

  • Choose fresh, seasonal ingredients: This will ensure that your omelet is packed with flavor and nutrients.
  • Use a non-stick skillet: This will prevent the omelet from sticking and make it easy to flip.
  • Cook the omelet over medium heat: This will help it cook evenly and prevent it from burning.
  • Be patient when cooking the omelet: Don't rush the process, or you'll end up with a dry, overcooked omelet.
  • Don't overfill the omelet: If you add too much filling, the omelet will be difficult to flip and may fall apart.
  • Be creative with your fillings: There are endless possibilities when it comes to fillings for spring omelets. Get creative and use your favorite seasonal vegetables, herbs, and cheeses.

Conclusion:

A layered spring omelet is a delicious and nutritious way to start your day. It's packed with fresh, seasonal ingredients and can be customized to your liking. With a little practice, you'll be able to make perfect omelets every time.

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