Bacon Bell Tomato Cheese Omelette Recipes

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FAMILY-SIZE TOMATO, BACON AND GARLIC OMELET



Family-Size Tomato, Bacon and Garlic Omelet image

From "The Best of America's Test Kitchen". Nice to have a recipe where everyone can eat at the same time. Posted for safe-keeping. I'm sure this could be adapted to include your favorite veggies or meats.

Provided by Treewoman

Categories     Breakfast

Time 35m

Yield 4 wedges, 4 serving(s)

Number Of Ingredients 8

8 large eggs
salt and pepper
8 slices bacon, minced
1 large tomatoes, cored, seeded, and chopped fine
1/2 green bell pepper, cored, seeded, and chopped fine
4 garlic cloves, minced
2 tablespoons unsalted butter
3 ounces shredded monterey jack pepper cheese or 3/4 cup monterey jack pepper cheese

Steps:

  • Whisk the eggs, 1/2 teaspoon salt, and 1/8 teaspoon pepper together in a large bowl. Set aside.
  • Fry the bacon in a 12-inch nonstick skillet over medium-high heat until crisp, about 8 minutes. Stir in the tomato and bell pepper and cook until the vegetables are softened, about 6 minutes.
  • Stir in the garlic and cook until fragrant, about 30 seconds. Transfer the mixture to a paper towel-lined plate and wipe the skillet clean with paper towels. Return the skillet to medium heat.
  • Melt the butter in the skillet, swirling to coat the skillet, until the foaming subsides. Add the eggs and bacon mixture to the pan and cook, stirring gently in a circular motion, until the mixture is slightly thickened, about 1 minute.
  • Use a rubber spatula to pull the cooked edges of the egg toward the center of the pan, tilting the pan so the uncooked egg runs to the cleared edge of the pan. Repeat until the bottom of the omelet is just set but the top is still runny, about 1 minute.
  • Cover the skillet, reduce the heat to low, and cook until the top of the omelet begins to set but is still moist, about 5 minutes.
  • Remove the pan from the heat. Sprinkle the cheese evenly over the omelet, cover, and let it sit until the cheese partially melts, about 1 minute. Slide half of the omelet onto a serving platter using a rubber spatula, then tilt the skillet so the remaining omelet flips over onto itself, forming a half-moon shape. Cut the omelet into wedges and serve immediately.

Nutrition Facts : Calories 362.3, Fat 29.1, SaturatedFat 13.3, Cholesterol 417.1, Sodium 393.5, Carbohydrate 4.4, Fiber 0.9, Sugar 2.1, Protein 20.4

BACON, AVOCADO, AND CHEESE OMELETS WITH TOMATO SALSA



Bacon, Avocado, and Cheese Omelets with Tomato Salsa image

Categories     Cheese     Egg     Breakfast     Brunch     Quick & Easy     Bacon     Avocado     Summer     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 11

2/3 cup finely chopped seeded tomato
2 tablespoons finely chopped red onion
1 pickled or fresh jalapeño chili, or to taste, seeded and minced (wear rubber gloves)
2 tablespoons minced fresh coriander
1 tablespoon fresh lime or lemon juice
4 large eggs
2 tablespoons water
1 tablespoon unsalted butter
3 slices of lean bacon, cooked and crumbled
1 small avocado (preferably California)
1/2 cup coarsely grated Monterey Jack (about 2 ounces)

Steps:

  • In a small bowl stir together the tomato, the onion, the jalapeño, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste.
  • In a 8-inch skillet, preferably non-stick, heat 1/2 tablespoon of the butter over moderately high heat until the foam subsides, pour in half the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2-inch pieces, and half the Monterey Jack and cook the omelet for 1 minute, or until it is set. Fold the omelet over the filing, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa.

BACON CHEESEBURGER OMELET



Bacon Cheeseburger Omelet image

Switch things up for breakfast and add your favorite hamburger ingredients to your omelet. Perfect for using up leftover burger patties.

Provided by bd.weld

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 25m

Yield 1

Number Of Ingredients 11

2 leaves green lettuce
1 tablespoon butter
1 tablespoon diced onion
1 slice American cheese, cut in half
¼ pound cooked hamburger patty, cut in half
2 eggs
1 teaspoon milk
2 slices cooked bacon, crumbled
1 tablespoon diced tomato
1 tablespoon diced dill pickle
1 tablespoon Thousand Island dressing

Steps:

  • Place lettuce leaves on a plate and set aside.
  • Heat a small skillet over medium heat. Add butter and swirl to coat the skillet. Add onion and cook until soft, 3 to 4 minutes.
  • Place American cheese on hamburger halves. Microwave for approximately 20 seconds to melt the cheese.
  • Whisk eggs and milk together in a small bowl until slightly frothy. Pour egg mixture into the skillet. Cover skillet with a lid and cook until eggs are just set, about 5 minutes. Place hamburger halves on one side of the eggs. Top with onion, bacon, tomato, and pickle. Fold the other half of the eggs on top.
  • Place omelet on the lettuce leaves and top with Thousand Island dressing.

Nutrition Facts : Calories 705.1 calories, Carbohydrate 6.9 g, Cholesterol 531.9 mg, Fat 54.5 g, Fiber 0.6 g, Protein 46.7 g, SaturatedFat 24 g, Sodium 1026.2 mg, Sugar 5 g

EASY TOMATO-BACON BITS OMELET BAKE



Easy Tomato-Bacon Bits Omelet Bake image

Get out the bacon bits and tomatoes and prepare for a kitchen triumph: You're just 10 minutes away from popping this cheesy omelet into the oven!

Provided by My Food and Family

Categories     Dairy

Time 50m

Yield 6 servings

Number Of Ingredients 7

6 egg s
1/3 cup MIRACLE WHIP Dressing
1/3 cup milk
1 cup KRAFT Shredded Cheddar Cheese
1/4 cup OSCAR MAYER Real Bacon Bits
1 large tomato, chopped
1 Tbsp. chopped green onion s

Steps:

  • Heat oven to 375°F.
  • Whisk first 3 ingredients in large bowl until blended. Stir in remaining ingredients.
  • Pour into 9-inch round pan sprayed with cooking spray.
  • Bake 40 min. or until center is set.

Nutrition Facts : Calories 210, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 210 mg, Sodium 400 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 3 g, Protein 13 g

BACON AND CHEDDAR OMELET



Bacon and Cheddar Omelet image

You can make fluffy omelets in less time (and with much less effort) than you may think. This brunch-worthy version has a bacon-and-cheddar-cheese filling.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 15m

Number Of Ingredients 5

2 slices bacon, halved crosswise
2 large eggs
1/8 teaspoon coarse salt
1 teaspoon olive oil or butter
1/2 cup shredded cheddar

Steps:

  • In a small skillet over medium heat, cook bacon until crisp, turning as needed, 3 to 5 minutes. Transfer to a paper towel to drain; let cool slightly, then crumble.
  • In a small bowl, whisk together eggs and salt until frothy. Make omelet, adding olive oil or butter to heated pan; fill with shredded cheddar cheese and crumbled bacon.

BACON AND CHESSE OMELET



Bacon And Chesse Omelet image

And Nice and easy recipie. Very good for a snack and after school.

Provided by mumwright65

Time 10m

Yield Serves 1

Number Of Ingredients 0

Steps:

  • Crack the eggs into a cup and beat them
  • Dice the bacon and cook it
  • Add some bacon to the pan and pour he beaten egg on top
  • add the rest of the bacon
  • add cheese while it cooking (optional)
  • After its cooked take of heat and put more cheese on top
  • Put under grill untill Melted
  • Serve and enjoy

BACON CHEESEBURGER OMELETTE



Bacon Cheeseburger Omelette image

All of the flavors you love in a bacon cheeseburger come together in this hearty breakfast. Prepare the meat and chop the veggies the night before to save time in the morning.

Provided by Soup Loving Nicole

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 40m

Yield 1

Number Of Ingredients 13

2 slices bacon
1 tablespoon chopped onion
¼ pound lean ground beef
1 tablespoon Worcestershire sauce
1 tablespoon mustard
1 tablespoon ketchup
2 eggs
1 tablespoon milk
2 tablespoons chopped tomatoes
2 tablespoons chopped pickles
2 tablespoons shredded Cheddar cheese
2 tablespoons chopped lettuce
⅛ cup shoestring potatoes, or to taste

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving grease in the skillet. Crumble bacon once cool.
  • Add onion to the skillet and cook over medium-high heat for 2 minutes. Add ground beef and cook, breaking into smaller pieces, until no longer pink, about 5 minutes. Drain any excess grease.
  • Add Worcestershire sauce, mustard, and ketchup to the beef mixture. Bring to a simmer, mixing until everything is incorporated.
  • Meanwhile, heat a separate skillet over medium heat. Whisk eggs and milk together and pour into the skillet, swirling to coat the bottom. Cook until eggs are just set, about 5 minutes.
  • Place bacon, beef mixture, tomatoes, pickles, and lettuce over one half of the omelette. Fold the other half over the filling. Top with Cheddar cheese. Cover skillet and cook until cheese is melted, about 1 minute. Garnish omelette with shoestring potatoes.

Nutrition Facts : Calories 640.4 calories, Carbohydrate 17.4 g, Cholesterol 478.5 mg, Fat 42.9 g, Fiber 1.6 g, Protein 45.3 g, SaturatedFat 16.2 g, Sodium 1503.6 mg, Sugar 8.3 g

CHEDDAR TOMATO OVEN OMELETTE



Cheddar Tomato Oven Omelette image

This is something my mother makes for Christmas brunch every year. Everyone loves it, even the kids. I made her give me the recipe so that I could have it more than once a year. Cooking time may vary a bit.

Provided by Lenny Leonard

Categories     Breakfast

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 8

8 slices bacon, chopped
1/4 cup sliced green onion
1/2 cup diced tomato
1 tablespoon flour
1/2 tablespoon salt
6 eggs
1 cup milk
1 1/4 cups shredded cheddar cheese

Steps:

  • Preheat oven to 350ºF.
  • Cook bacon until crisp, reserve 1 tablespoon of drippings.
  • Saute onions in drippings.
  • Add tomatoes.
  • Sprinkle on flour and salt, toss lightly to coat.
  • Beat together eggs and milk.
  • Add vegetable mixture, 1 cup cheddar and chopped bacon.
  • Mix together.
  • Pour into a greased 8 x 8 x 2 (2 quart) pan.
  • Bake uncovered for 40-45 minutes.
  • Remove from oven and sprinkle on remaining 1/4 cup cheese.
  • Let stand 5 minutes so cheese melts.

Nutrition Facts : Calories 689.1, Fat 55.9, SaturatedFat 24, Cholesterol 524.9, Sodium 2234.3, Carbohydrate 10.9, Fiber 0.9, Sugar 2.8, Protein 34.8

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