Bacon Potato Omelet Recipes

POTATO BACON OMELET

Steps:

• In a small nonstick skillet, cook bacon and onion over medium heat until bacon is crisp. Add potato; heat through. Drain. Remove from skillet and set aside. Remove to paper towels to drain., In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon bacon mixture and potato on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate.

BACON POTATO OMELET

Steps:

• In a 9-in. nonstick skillet, cook bacon until crisp. Drain, reserving drippings. Set bacon aside. , Cook potatoes and onion in drippings until tender, stirring occasionally. Add eggs, salt and pepper; mix gently. Cover and cook over medium heat until eggs, salt and pepper; mix gently. Cover and cook over medium heat until eggs are completely set. Sprinkle with cheese. , Remove from the heat; cover and let stand until cheese is melted. Sprinkle with bacon. Carefully run a knife around edge of skillet to loosen; transfer to a serving plate. Cut into wedges.

BRUNCH OVEN OMELET WITH CANADIAN BACON

Steps:

• Heat oven to 325°F. Place bacon slices on sheet of heavy-duty foil. Pour syrup over bacon. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• In 13x9-inch (3-quart) glass baking dish, melt butter in oven. Tilt dish so butter coats bottom. In large bowl, beat eggs, sour cream, milk and salt with wire whisk until blended. Stir in onions. Pour into baking dish.
• Bake omelet and bacon packet about 35 minutes or until eggs are set but moist and bacon is hot. Arrange bacon on omelet. Sprinkle with parsley.

CHEESY BACON AND POTATO OMELET

Steps:

• Cook bacon in medium skillet on medium heat until crisp. Remove bacon from skillet to drain, reserving drippings in skillet. Add potatoes, onions and garlic to drippings; cook 10 to 12 min. or until tender and golden brown, stirring frequently.
• Place potato mixture in large bowl. Add bacon, eggs, 1/2 cup cheese and pepper; mix well.
• Heat same skillet on high heat. Return potato mixture to skillet; cook on low heat 12 min. or until egg mixture is almost set.
• Slide omelet onto dinner plate. Place skillet upside-down over omelet; carefully turn plate and skillet over to flip omelet. Top with remaining cheese; cook 3 min. or until cheese is melted and center of omelet is set. Sprinkle with parsley.

DELUXE BACON ONION OMELET

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Arrange bacon on a baking sheet.
• Bake in the preheated oven until just crisped, 10 to 12 minutes.
• Beat eggs and water together in a bowl.
• Let the bacon cool on paper towels, about 5 minutes. Break into small pieces.
• Spray a 10-inch non-stick skillet with cooking spray. Melt butter over medium heat until foaming, about 2 minutes. Add onion once butter is no longer foaming. Cook and stir until tender but not browned, 4 to 5 minutes.
• Increase heat to medium-high. Pour eggs into the skillet and cook until mostly set, about 2 minutes. Lift the omelet with a spatula as the center rises; tilt the skillet so that uncooked eggs run to the center of the pan. Cook until set, 2 to 4 minutes. Sprinkle bacon pieces onto the omelet and fold in half using the spatula.

CANADIAN BACON AND POTATO OMELET

Steps:

• Whisk together eggs, egg whites, canadian bacon, cilantro, salt and pepper. Set aside.
• In non-stick skillet, add oil and saute onion for 1 minute then add potatoes and cook over medium heat until browned, about 5 minutes. Remove potatoes to a plate and set aside.
• Melt butter in the skillet and pour in egg mixture. The eggs should begin to set around the edges almost immediately. Lift edges and tilt skillet to allow uncooked egg to roll under cooked eggs. Continue until eggs are set.
• Sprinkle eggs with cheese and add potatoes to top of omelet then fold eggs over to enclose cheese and potatoes. Remove to a plate.
• At this point, I cut the omelet in half and place on two plates. I sprinkle a bit more cheese over top of omelet, add a dollop of sour cream and a sprinkling of pico de gallo.
• NOTE: I recently read a tip to cut the heat in jalapinos without sacrificing the flavor -- After seeding the peppers place in abowl of hot tap water for 10-20 minutes to soak out pepper oils which hold the heat of the peppers.

CHEDDAR CHEESE ROLLED OMELET WITH BACON ROASTED POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, whisk together the eggs, cream, salt, and black pepper.
• Spray a large, rimmed baking sheet with cooking spray. Lay a piece of parchment paper on the baking sheet, making sure the parchment paper is long enough to hang over the length of the sheet pan.
• Spray the parchment paper with cooking spray and pour the eggs into the sheet pan. Bake until the eggs are firm, about 15 to 18 minutes, rotating the pan half way through the cooking time.
• Remove the eggs from the oven when they are set and sprinkle the cheese on top.
• Grab one side of the parchment paper, lift and roll the eggs tightly, jelly roll-style, peeling back the parchment as you go.
• Slice the rolled omelet into thick, even slices and serve with Bacon Roasted Potatoes.
• Preheat the oven to 400 degrees F.
• On a rimmed baking sheet, combine the potatoes, olive oil, salt, and pepper. Toss the mixture to evenly coat. Roast the potatoes in the oven until deep golden brown and crispy, about 20 to 25 minutes.
• In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat, until deep-fry thermometer reads 350 degrees F.
• Fry the bacon chunks until golden and crispy, and then drain them on a paper towel.
• In a large saute pan, add 2 tablespoons butter and 2 tablespoons olive oil. When the butter is melted, add the onions. Saute the onions over high-heat until nicely caramelized, about 6 to 8 minutes. Season the onions with salt, and pepper, to taste.
• In a large bowl, gently stir together the potatoes, onions and bacon. Turn the mixture out onto a platter and serve warm.

CANADIAN BACON OMELET

Steps:

• Combine eggs and 1/3 cup of the cheese.
• Melt butter in a skillet.
• Add potato, bell pepper, onion, bacon and garlic then saute 5 minutes.
• Stir in egg mixture and spread evenly in bottom of skillet.
• Cook over medium heat for 5 minutes or until almost set.
• Place skillet in preheated 450 degree oven for 5 minutes.
• Sprinkle with remaining cheese then bake until cheese melts.
• Cut into wedges and serve with a dollop of sour cream.

BACON OMELETS

Steps:

• Put oven rack in middle position and preheat oven to 200°F.
• Cook lardons in a well-seasoned 8-inch steel omelet pan or nonstick skillet over moderate heat, stirring, until well browned, about 8 minutes. Transfer to paper towels to drain and discard fat from pan.
• Whisk eggs, salt, and pepper vigorously in a bowl until foamy.
• Put 2 ovenproof plates in oven to warm, then heat 1/2 tablespoon butter in omelet pan over moderate heat until foam from butter subsides. Pour 1/2 cup egg mixture into pan and cook, lifting up cooked egg around edge with a heatproof rubber spatula to let raw egg flow underneath, until bottom of omelet is set but top is still runny, about 1 1/2 minutes. Scatter half of lardons over omelet, then fold omelet in half using spatula and transfer to a heated plate. Keep warm in oven.
• Make another omelet in same manner, then transfer to other heated plate and serve immediately.

PARMESAN-POTATO AND BACON OMELET

Steps:

• Cook bacon in large nonstick skillet on medium-high heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 3 Tbsp. drippings from skillet. Add potatoes and vegetables to reserved drippings; cook 7 min. or until potatoes are tender, stirring frequently. Return bacon to skillet; stir.
• Mix eggs, milk, 4 Tbsp. cheese and garlic powder until blended. Pour egg mixture evenly over potatoes and vegetables; cover.
• Cook on medium-low heat 15 min. or until eggs are almost set. Sprinkle with remaining cheese; cover. Let stand 5 min.

BACON AND CHEDDAR OMELET

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.