Omelette French Toast

Total Time:
1 hr 5 min
Prep:
45 min
Cook:
20 min

Yield:
4 serving
Level:
Easy

CATEGORIES
Ingredients
  • Italian Omelette:
  • 12 eggs
  • 1/2 cup whole milk
  • Salt and freshly ground black pepper
  • Olive oil
  • 8 slices provolone cheese
  • 4 Italian sausage links, sweet and cooked
  • 1 onion, caramelized
  • 1 red pepper, chopped and sauteed
  • Greek Omelette:
  • 12 eggs
  • 1/2 cup milk
  • Salt and freshly ground black pepper
  • Olive oil
  • 1 cup feta cheese
  • 2 fresh tomatoes, chopped
  • Fresh baby spinach, cooked
  • Stuffed French toast:
  • 8 large eggs
  • 1/4 cup milk
  • 1/2 cup imitation vanilla extract
  • 1 tablespoon cinnamon
  • Butter
  • 8 slices Texas style bread
  • 1 cup softened cream cheese
  • 1 cup each fresh strawberries, blueberries, and banana , use thawed frozen berries if fresh is unavailable
  • Powdered sugar
  • Whipped cream
Directions
For the Italian Omelette:

Combine eggs, milk, salt, and pepper; beat well. In a saute pan over medium heat coat with olive oil, add 1/4 cup of the egg mixture and cook on one side. Turn an add cheese, sausage, onions and peppers. Fold omelette over once and cook to a golden brown.

For the Greek Omelette:

Combine eggs, milk, salt, and pepper; beat well. In a saute pan over medium heat coat pan with olive oil, add 1/4 cup of the egg mixture and cook on one side. Turn and add the feta cheese, tomatoes, and spinach. Fold omelette over once, and cook to a golden brown.

For the Stuffed French toast:

Combine eggs, milk, vanilla, and cinnamon; mix well. In a frying pan over medium heat coat pan with butter. Dip Texas style bread into egg mixture and add to frying pan. Cook until golden brown on both sides. Remove from pan and add softened cream cheese in between the French Toast. Top with fresh fruit and sprinkle with powdered sugar, and whipped cream.

Serve French Toast with the Italian Omelette and Green Omelette.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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