Dubliner Omelet Recipes

DUBLINER FLAT OMELETTE

Steps:

• Chop the tomato into small cubes,.
• Beat the eggs, season with pepper and salt.
• In a large pan, melt the butter.
• Add the Potato and Shrimp and cook for 2 minutes.
• Add eggs and let cook for a few minutes.
• Add tomato and grated cheese.
• Finish under the grill or cover pan for a minute or two, until cheese melts and eggs are cooked to your liking.
• Garnish with chives.
• Serve with homemade brown bread and butter.
• Finish breakfast with more brown bread, butter and Irish Marmalade!

CHEESY HORSERADISH OMELET

Steps:

• In a medium bowl, whisk together the eggs and herb seasoning blend.
• Place a lightly greased skillet over medium-high heat. When hot, pour the egg mixture in, and turn the skillet to coat evenly. Cook until almost done, then flip over. Spread the top with horseradish and sprinkle with Cheddar and Parmesan cheeses. Continue to cook until the bottom is no longer raw. Fold in half and transfer to a plate for serving.

CORNED BEEF OMELET

Steps:

• In a large skillet, saute onions in butter until tender. In a large bowl, whisk eggs and milk; pour over onions. Cook over medium heat; as the eggs set, lift edges, letting uncooked portion flow underneath., When the eggs are nearly set, sprinkle with the corned beef, cheese and pepper. Remove from the heat; cover and let stand for 1-2 minutes or until the cheese is melted. Cut into wedges.

DUBLINER OMELET

Steps:

• 1. cook the irish bacon in skillet. Remove the bacon set on a paper towl to drain. Add 1 tablespoon butter to the skillet, then add the corn beef hash. cook until browned and turn off heat.
• 2. in a bowl, whisk the eggs thoroughly in another pan. malt one tablespoon butter over medium heat, then pour in the eggs. when the eggs begin to cook, place the browned corn beef hash across middle of eggs. sprincle on chedder cheese an let it melt.
• 3. When the eggs are cooked, fold each edge over the hash. flip the omelet over so that the seam is on the bottom. cook minute more. dont overcook the inside should still be a little juicy. add your salt an pepper and top with the bacon. serve

LEFTOVER CORNED BEEF OMELET

Steps:

• Whisk together eggs, milk, caraway seeds, dill, and orange zest.
• Melt butter in a nonstick pan over medium-low heat. Swirl to coat the pan, then pour in the egg mixture. Cover and cook until the eggs are almost set, 3 to 5 minutes.
• While the eggs are cooking, heat the corned beef and sauerkraut in a microwave until moderately hot, 30 to 60 seconds.
• Distribute the hot corned beef, hot sauerkraut, and Swiss cheese over the eggs. Cover, turn off the burner, and allow the cheese to melt.
• Loosen the eggs from the pan using a rubber spatula and carefully fold in half over the fillings. Gently slide the finished omelet onto a plate and top with Thousand Island dressing.

IRISH OMELET

Steps:

• Separate the eggs and beat the yolks. Add, the mashed potato to the yolks, mixing thoroughly. Add the lemon juice, chives, and salt and pepper.
• Whisk the egg whites until stiff. Fold the egg whites into the potato mixture.
• Melt the butter in a nonstick skillet or omelette pan over low-medium heat. Cook the omelet until golden (3-5 minutes), then run under the broiler to finish and puff the omelet.
• Serve immediately.