Countrygardenomelet Recipes

WESTERN OMELET

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.

WESTERN OMELET RECIPE BY TASTY

Steps:

• Add the eggs, ⅛ teaspoon salt, and the water to a medium bowl. Use a wire whisk or fork to beat until the whites and the yolks are completely combined, with no spots of egg white remaining. The mixture should flow off the whisk evenly. Let sit at room temperature for 10-15 minutes.
• Melt 1 tablespoon of butter in a 9- or 10-inch nonstick skillet over medium heat. Add the onion and green and red peppers, season with salt, and cook until softened, about 5 minutes. Add the ham and cook until browned, 2-3 minutes. Transfer the vegetable mixture to a bowl.
• Wipe the skillet clean, then add the remaining tablespoon of butter and melt over medium-high heat. Cook until the butter starts to brown, then pour in the egg mixture. As the eggs start to set, use a rubber spatula to push from the edges toward the center of the pan. Tilt the pan as needed to let the uncooked eggs run under the cooked eggs. Continue until the eggs are mostly set, about 1 minute. The top should still look wet, but not runny.
• Remove the pan from heat and sprinkle the vegetable mixture and cheese over half of the omelet. Cover the pan with a lid and let sit for 1-2 minutes, until the cheese is melted and the omelet looks fluffy and cooked through.
• Run a rubber spatula around the edge of the pan to loosen the omelet. Gently fold in half, then slide onto a serving plate. Serve immediately.
• Enjoy!

COUNTRY OMELET

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.

COUNTRY GARDEN OMELET

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!

COUNTRY OVEN OMELET

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.

COUNTRY-STYLE OMELET

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.

COUNTRY OMELET

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.