Cheddar Cheese Rolled Omelet With Bacon Roasted Potatoes Recipes

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.

THREE-FLAVOR SHEET PAN ROLLED OMELET

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F.
• Line a 15-by-18-inch sheet pan with parchment paper leaving a 2-inch overhang on each of the two narrow ends. Brush with melted butter. Whisk the eggs, cream, cheese and salt in a large bowl. Pour into the prepared pan and bake until the eggs are puffed on the edges and just set, 20 to 25 minutes.
• Imagine the omelet is divided into three equal sections running lengthwise. Top one section with a layer of the spinach, another with the prosciutto and the last with the peppers; leave a little space between each section. Cover with foil and let sit 10 minutes to allow the spinach to wilt and the toppings to warm.
• Remove the foil and, using the parchment for handles, carefully transfer the omelet to a cutting board. Starting at one of the short ends, lift the parchment up and use it to help tightly roll up the omelet, pulling the parchment back as you go so it does not get caught in the roll. Using a sharp chef's knife, cut the omelet into slices and arrange on a platter.

BACON-CHEDDAR ROLLED OMELET

Steps:

• 1. Preheat oven to 350F.
• 2. Generously grease foil with cooking spray. Place foil in bottom of 13x9-inch baking dish.
• 3. Whisk together flour, milk, butter and eggs until smooth.
• 4. Pour carefully into prepared pan.
• 5. Sprinkle with bacon.
• 6. Bake until eggs are set 15 to 18 minutes.
• 7. Remove from oven and immediately sprinkle with cheese.
• 8. Starting at narrow end of pan and using foil to lift roll the omelet.
• 9. Wrap with foil and return to warm oven for a few minutes.
• 10. When ready to serve slice into 1 or 1 1/2 inch slices.

BACON CHEDDAR ROLLED OMELET

Steps:

• Preheat oven to 350 degrees.
• Generously grease foil with cooking spray.
• Place foil in bottom of 13x9-inch baking dish.
• Whisk together flour, milk, butter and eggs until smooth.
• Pour carefully into prepared pan.
• Sprinkle with bacon.
• Bake until eggs are set 15 to 18 minutes.
• Remove from oven and immediately sprinkle with cheese.
• Starting at narrow end of pan and using foil to lift roll the omelet. Wrap with foil and return to warm oven for a few minutes. when ready to serve slice into 1 or 1 1/2 inch slices.

OMELET FOR TWO

Steps:

• Pre-heat the oven to 180°C/350°F.
• Melt the butter in an 8 inch oven proof pan.
• Chop the bacon into 1 inch pieces and cook for 5 to 7 minutes, until browned.
• Add the onion and potato and cook over medium low heat for about 10 minutes, stirring occasionally until the onion begins to brown and the potato is tender.
• Add the Jalapeno pepper and cook for a few minutes longer.
• Beat together the eggs, milk, salt, and pepper with a fork.
• Stir in the spring onions and the diced cheddar.
• Pour over the potato/bacon mixture.
• Place in the preheated oven and bake for 15 to 20 minutes or until puffy and the eggs are almost cooked in the centre.
• Remove from the oven.
• Sprinkle the grated cheddar over top and return to the oven for another minute or two until the cheese melts.
• Serve hot from the pan.