Country Omelet Recipes

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COUNTRY-STYLE OMELET



Country-Style Omelet image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 5m

Yield 1 serving

Number Of Ingredients 6

4 large eggs
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
4 ounces diced ham
2 scallions, finely sliced
4 ounces shredded sharp Cheddar cheese

Steps:

  • Whisk the eggs until frothy and season with salt and pepper.
  • Meanwhile, melt 1 tablespoon of the butter in a 10-inch nonstick skillet over medium heat. Add the ham and scallions and cook until the ham is browned and warmed through, then remove to a plate.
  • Wipe the pan out and place it back over the heat. Add the remaining 1 tablespoon of butter and swirl around until melted, then add the eggs. Using a rubber spatula, move the outside edges of the eggs inward as they begin to set up. Continue to cook until the eggs are set and begin to get some color. Sprinkle the ham and cheese evenly over the surface of the eggs. When ready to serve, fold the omelet in half and slide out on to a plate.

WESTERN OMELET



Western Omelet image

This is the ultimate Western omelet! You can even put red bell peppers and sausage in it, if you like.

Provided by aDsm

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 20m

Yield 1

Number Of Ingredients 7

2 teaspoons butter, divided
⅓ cup sliced fresh mushrooms
¼ cup chopped green bell pepper
2 green onions, sliced on the bias
¼ cup cooked ham strips
salt and ground black pepper to taste
2 eggs

Steps:

  • Melt 1 teaspoon butter in a small skillet over medium heat. Add mushrooms, bell pepper, and green onions; cook until tender, about 5 minutes. Stir in ham until heated through, about 1 minute. Season with salt and pepper. Set filling mixture aside in a small bowl and keep warm.
  • Beat eggs together in a bowl; season with salt and pepper.
  • Heat the same skillet over medium-high heat. Add remaining 1 teaspoon butter; heat until foaming. Pour in eggs and cook for 30 seconds. Lift the edges of the omelet so that the uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set but still moist and soft, about 2 minutes.
  • Spread the filling over one side of the omelet. Fold the other half over the filling and slide omelet onto a plate.

Nutrition Facts : Calories 319.9 calories, Carbohydrate 5.5 g, Cholesterol 412.4 mg, Fat 24.5 g, Fiber 1.6 g, Protein 20.5 g, SaturatedFat 10.5 g, Sodium 793.1 mg, Sugar 2.8 g

COUNTRY OVEN OMELET



Country Oven Omelet image

I love to make this pie of weekends when my husband and I have time to enjoy every savory bite. Green and red pepper add color and flavor.-Kim Pettipas, Oromocto, New Brunswick

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h10m

Yield 4-6 servings.

Number Of Ingredients 13

1 large onion, chopped, divided
3 tablespoons canola oil
3-1/2 cups frozen shredded hash brown potatoes
1-1/2 teaspoons salt, divided
1/2 teaspoon pepper, divided
1 pound ground beef
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 tablespoon dried parsley flakes
1 cup shredded Swiss cheese or shredded part-skim mozzarella cheese
4 large eggs
1-1/4 cups whole milk
1/4 teaspoon paprika

Steps:

  • In a skillet, saute 1/2 cup onion in oil. Add hash browns, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook over medium heat for 5 minutes or until hash browns are thawed. Press mixture into an ungreased 10-in. pie plate, forming a shell. , Bake at 400° for 20 minutes. Meanwhile, in a skillet, cook the beef, peppers and remaining onion over medium heat until meat is no longer pink; drain. Stir in parsley. Spoon into the potato shell. Sprinkle with cheese. , In a bowl, beat eggs, milk, paprika and remaining salt and pepper; pour over meat mixture. Bake at 400° for 30 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 376 calories, Fat 24g fat (9g saturated fat), Cholesterol 202mg cholesterol, Sodium 761mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 1g fiber), Protein 26g protein.

COUNTRY OMELET



Country Omelet image

Make and share this Country Omelet recipe from Food.com.

Provided by silky

Categories     Breakfast

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 10

2 tablespoons butter
2 teaspoons olive oil
1 slice smoked ham, diced (about ¼ lb)
2 chorizo sausage, simmered 5 minutes,then diced
1 medium potato, peeled and finely diced
6 eggs, lightly beaten
1 tablespoon minced fresh parsley
1 tablespoon minced green onion (white part only)
salt and pepper
1/2 cup grated cheddar cheese or 1/2 cup swiss cheese

Steps:

  • Preheat broiler to a moderate heat.
  • In a skillet heat 1 T butter and the olive oil; add diced ham and sausages and saute for about 2 minutes over medium heat until lightly browned.
  • Remove ham and sausages and reserve.
  • Add potato to pan; saute until soft and golden brown.
  • Combine eggs with parsley and green onion; season with salt and pepper.
  • Stir in ham and sausages.
  • Pour egg mixture into pan.
  • Blend quickly with the potato and cook over moderate heat, shaking the pan a few times to prevent sticking.
  • When the edge of the omelette starts to set, put the remaining butter on the edge of the omelette and tilt pan to let butter flow around it.
  • After about 2 minutes, sprinkle omelet with grated cheese, put pan under a medium broiler to brown the top and melt the cheese.

CHEESY COUNTRY OMELET



Cheesy Country Omelet image

Need a quick breakfast for two? This hearty omelet, filled with peppers, potatoes and cheese, fits that bill nicely-it's ready in 20!

Provided by My Food and Family

Categories     Dairy

Time 20m

Yield 2 servings

Number Of Ingredients 6

2 Tbsp. oil, divided
1/2 lb. Yukon gold potatoes (about 2), chopped
1/4 cup chopped red peppers
4 eggs
1/4 tsp. black pepper
1/4 cup KRAFT Shredded Four Cheese

Steps:

  • Heat 1 Tbsp. oil in medium nonstick skillet on medium-high heat. Add potatoes and red peppers; cook 8 to 10 min. or until tender, stirring frequently. Transfer to bowl.
  • Whisk eggs and black pepper until blended.
  • Heat remaining oil in same skillet. Add eggs; cook 2 to 3 min. or until almost set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. Top with vegetables and cheese; cook until egg mixture is set but top is still slightly moist. Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Cook 1 to 2 min. Slide or flip onto plate; cut in half.

Nutrition Facts : Calories 410, Fat 27 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 385 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g

COUNTRY OMELET



Country Omelet image

Provided by Jacques Pepin

Categories     dinner, easy, lunch, quick, main course

Time 20m

Yield 6 servings

Number Of Ingredients 9

3 tablespoons canola oil
1 tablespoon unsalted butter
2 onions (about 3/4 pound), peeled and sliced
1 1/4 pounds potatoes, peeled and sliced thin
1 large tomato (about 12 ounces), sliced thin
8 large eggs
1/2 cup coarsely chopped chives
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper

Steps:

  • Heat the oil and butter in a nonstick skillet until hot but not smoking. Add the onions and potatoes and cook, covered, for about 10 minutes, stirring the mixture every 3 to 4 minutes. Arrange the tomato slices so they cover most of the surface of the potato-and-onion mixture, cover, and cook for 1 minute.
  • Meanwhile, break the eggs into a bowl, add the chives, salt and pepper, and mix together with a fork. Add the egg mixture to the skillet and stir gently with the tines of the fork for about 1 minute to allow the eggs to flow between the potatoes. Then place the skillet under a hot broiler, 3 or 4 inches from the heat, and cook for about 3 minutes, until eggs are set.
  • Invert onto a platter, cut into wedges and serve.

Nutrition Facts : @context http, Calories 278, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 16 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 396 milligrams, Sugar 5 grams, TransFat 0 grams

COUNTRY GARDEN OMELET



Country Garden Omelet image

Make and share this Country Garden Omelet recipe from Food.com.

Provided by CookingONTheSide

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

4 large eggs
1/4 teaspoon salt
ground mustard, dash
cayenne pepper, dash
onion powder, dash
1 teaspoon vegetable oil
1/3 cup red bell peppers or 1/3 cup green bell pepper, cut in strips
2 tablespoons onions, chopped
1/3 cup cooked ham, chopped
1/3 cup breakfast sausage links, cooked and sliced
1/2 cup sharp cheddar cheese, shredded

Steps:

  • Beat eggs with salt, ground mustard, cayenne and onion powder until well blended; set aside.
  • In 12 inch skillet saute red and green bell peppers and onion in vegetable oil over medium heat until soft.
  • Stir in ham and sausage.
  • Remove to plate.
  • In same skillet, pour in egg mixture.
  • Cook over medium heat for 3-5 minutes, lifting up edges to let liquid egg in the center to flow into skillet.
  • Continue cooking until egg mixture is firm, but not browned.
  • Pour reserved peppers, onion, ham and sausage onto 1/2 of the omelet.
  • Sprinkle with 1/2 of the cheese.
  • Fold omelet in half with spatula.
  • Sprinkle with remaining cheese.
  • Enjoy!

Nutrition Facts : Calories 349.8, Fat 25.2, SaturatedFat 10.8, Cholesterol 422.8, Sodium 623, Carbohydrate 3.5, Fiber 0.7, Sugar 2, Protein 26

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