MUSHROOM, TOMATO AND ONION OMELET WITH HOME FRIES AND BACON
Steps:
- Preheat the oven to 400 degrees F.
- Place the bacon on a baking sheet and bake to the desired crispness, 12 to 15 minutes.
- Meanwhile, quarter the potatoes and place them and the garlic in a medium pot with cold water to cover; add salt. Bring to a boil over high heat, then lower the heat and simmer until potatoes are fully cooked and soft, about 15 minutes. Drain well.
- While potatoes are cooking, start on the omelet filling: Cut the onion into small dice; you'll need 1/2 cup. Remove and discard the stems from the mushrooms, then thinly slice the caps. Seed the tomatoes and cut into small dice.
- In a skillet over medium heat, sweat half of the onions, seasoned with salt, in some olive oil until translucent and soft, about 5 minutes. Add the mushrooms, season with salt, and continue cooking until slightly soft, another 5 minutes. Add the tomatoes; cook for 3 to 4 more minutes. Add salt to taste.
- Whisk the eggs together with 2 tablespoons water and 1/2 teaspoon salt until fluffy. Set aside.
- Heat a cast-iron skillet over medium-high heat; add olive oil to coat the pan. Add the remaining 1/4 cup diced onions and cook for 2 minutes. Add the potatoes; cook until golden brown and crispy, about 6 minutes.
- Place a nonstick skillet over medium heat; add olive oil to coat. Add the egg mixture and cook until set, frequently moving the edges away from the pan with a rubber spatula. Sprinkle with a layer of shredded fontina, add the filling to the middle, and fold the omelet. Cook until the cheese has melted, another minute or two.
- Arrange all--bacon, home fries and omelet--on a serving platter, sprinkle with fresh chives, and serve with pumpernickel toast on the side.
OVEN BAKED OMELET
Yummy, fluffy eggs made in the oven.
Provided by sarigal
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
- Beat eggs, sour cream, milk, and salt in a bowl until blended. Stir in green onions. Pour mixture in the prepared baking dish.
- Bake in the preheated oven until set, 25 to 30 minutes. Sprinkle Cheddar cheese over eggs and continue baking until cheese is melted, 2 to 3 minutes more.
Nutrition Facts : Calories 185 calories, Carbohydrate 2.8 g, Cholesterol 295.8 mg, Fat 14.1 g, Fiber 0.1 g, Protein 12 g, SaturatedFat 6.5 g, Sodium 545.9 mg, Sugar 1.7 g
DELUXE BACON ONION OMELET
With only four ingredients, this very flavorful omelet melts in your mouth!
Provided by patriciafulda
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 35m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 6.1 g, Cholesterol 310.2 mg, Fat 19.3 g, Fiber 1 g, Protein 15.5 g, SaturatedFat 8 g, Sodium 485 mg, Sugar 3 g
FAMILY-SIZE TOMATO, BACON AND GARLIC OMELET
From "The Best of America's Test Kitchen". Nice to have a recipe where everyone can eat at the same time. Posted for safe-keeping. I'm sure this could be adapted to include your favorite veggies or meats.
Provided by Treewoman
Categories Breakfast
Time 35m
Yield 4 wedges, 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk the eggs, 1/2 teaspoon salt, and 1/8 teaspoon pepper together in a large bowl. Set aside.
- Fry the bacon in a 12-inch nonstick skillet over medium-high heat until crisp, about 8 minutes. Stir in the tomato and bell pepper and cook until the vegetables are softened, about 6 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds. Transfer the mixture to a paper towel-lined plate and wipe the skillet clean with paper towels. Return the skillet to medium heat.
- Melt the butter in the skillet, swirling to coat the skillet, until the foaming subsides. Add the eggs and bacon mixture to the pan and cook, stirring gently in a circular motion, until the mixture is slightly thickened, about 1 minute.
- Use a rubber spatula to pull the cooked edges of the egg toward the center of the pan, tilting the pan so the uncooked egg runs to the cleared edge of the pan. Repeat until the bottom of the omelet is just set but the top is still runny, about 1 minute.
- Cover the skillet, reduce the heat to low, and cook until the top of the omelet begins to set but is still moist, about 5 minutes.
- Remove the pan from the heat. Sprinkle the cheese evenly over the omelet, cover, and let it sit until the cheese partially melts, about 1 minute. Slide half of the omelet onto a serving platter using a rubber spatula, then tilt the skillet so the remaining omelet flips over onto itself, forming a half-moon shape. Cut the omelet into wedges and serve immediately.
Nutrition Facts : Calories 362.3, Fat 29.1, SaturatedFat 13.3, Cholesterol 417.1, Sodium 393.5, Carbohydrate 4.4, Fiber 0.9, Sugar 2.1, Protein 20.4
EASY TOMATO-BACON BITS OMELET BAKE
Get out the bacon bits and tomatoes and prepare for a kitchen triumph: You're just 10 minutes away from popping this cheesy omelet into the oven!
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Whisk first 3 ingredients in large bowl until blended. Stir in remaining ingredients.
- Pour into 9-inch round pan sprayed with cooking spray.
- Bake 40 min. or until center is set.
Nutrition Facts : Calories 210, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 210 mg, Sodium 400 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 3 g, Protein 13 g
FRESH SPINACH TOMATO AND BACON OMELET
Make and share this Fresh Spinach Tomato and Bacon Omelet recipe from Food.com.
Provided by Potagekempcc
Categories Breakfast
Time 13m
Yield 1 Omelet
Number Of Ingredients 11
Steps:
- In a small bowl whisk eggs, sea salt, white pepper and heavy cream.
- In a 8-inch omelet pan melt butter over medium heat and add eggs. As eggs start to set-up gently push to center using a rubber spatula.
- Add bacon bits, tomatoes, spinach, garlic, parsley, chives and cook for 1-2 minutes. Flip omelet over and cook about 1-minute.
- Carefully remove omelet from pan by folding omelet in half. Place on a warm serving plate.
- Garnish plates with bacon and fresh seasonal fruit.
Nutrition Facts : Calories 552.3, Fat 46.1, SaturatedFat 20.3, Cholesterol 770.5, Sodium 1075.7, Carbohydrate 5.5, Fiber 1.3, Sugar 2.2, Protein 28.3
CHEESY BACON AND POTATO OMELET
Packed with bacon flavor, this easy one-skillet potato, egg and cheese omelet is hearty enough to serve morning, noon or night.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield Makes 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 340, Fat 24 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 245 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 14 g
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