Farm House Omelet Recipes

FARMHOUSE OMELET

Steps:

• In a 10-in. ovenproof skillet, cook onion until tender. Add potatoes, bacon, ham and beef: heat through. Remove from the heat. In a bowl, beat eggs: stir in parsley and seasonings. Pour into skillet; stir gently to mix. Bake, uncovered, at 400° for 20-30 minutes or until a knife inserted in the center comes out clean. Cut into wedges to serve.

COUNTRY FRENCH OMELET

Steps:

• Preheat the oven to 350 degrees.
• Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.
• Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.
• Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.

FARMHOUSE OMELET

Steps:

• Preheat oven to 400 degrees F.
• In a large skillet, cook sausage; drain all fat, and set aside.
• Cook onion in pan, add bacon, and ham and sausage and heat through; remove from heat.
• In a bowl, lightly beat the eggs; mix in the parsley and seasonings.
• Pour eggs into a greased ovenproof casserole.
• Bake in preheated oven for 20-30 minutes or until eggs in center are set.
• Cut into pieces to serve.

FARMHOUSE OMELETS

Steps:

• In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 2 teaspoons drippings. In drippings, saute onion until tender; set aside., In a bowl, beat the eggs, water, salt if desired, pepper and pepper sauce. Melt 1-1/2 teaspoons butter in a 10-in. nonstick skillet over medium heat; add half of the egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath., When eggs are set, sprinkle half of the bacon, onion, ham, mushrooms, green pepper and cheese on one side; fold over. Cover and let stand for 1-2 minutes or until cheese is melted. Repeat with remaining ingredients for second omelet.

FARMHOUSE OMELET

Steps:

• In a 10-in. ovenproof skillet, cook onion until tender. Add potatoes, bacon, ham and beef: heat through. Remove from the heat. In a bowl, beat eggs: stir in parsley and seasonings. Pour into skillet; stir gently to mix. Bake, uncovered, at 400 degrees F for 20-30 minutes or until a knife inserted near the center comes out clean. Cut into wedges to serve.

FARM HOUSE OMELET

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 eggs to the center using a rubber spatula.
• Add bacon bits, peppers, onion, ham and fresh herbs. Cook 2-3 minutes or until eggs set-up and flip omelet over.
• Flip omelet over and add 2-tablespoons grated cheaddar cheese, cook until cheese melts. Carefully remove omelet from pan by folding in half and placing on a warm serving plate.
• Sprinkle remaing grated cheddar cheese over omelet.
• Garnish plate with Hickory Smoked Bacon, a sliced Fresh Plum and a Fresh Cherries.

FARMER'S OMELET RECIPE RECIPE - (4.5/5)

Steps:

• In an 8-inch skillet, sauté green pepper, onion and mushrooms in butter until tender. Remove with a slotted spoon and set aside. In a small bowl, beat eggs, salt and pepper. Pour into the skillet. Cook over medium heat; as eggs set, lift edges, letting uncooked portion flow underneath. When the eggs are set, spoon vegetables and cheese over one side; fold omelet over filling. Cover and let stand for 1 to 2 minutes or until cheese is melted.

FARM-FRESH OMELET

Steps:

• Crack eggs into a mixing bowl; add salt, pepper, and 1 tablespoon water; whisk just enough to combine the yolks and whites; you should still see large bubbles; set aside.
• Melt 1 tablespoon butter in a 7-8 inch omelet pan or skillet (nonstick) over medium heat.
• Add in leek; stir/saute about 5 minutes until soft (scallions will take about half this time).
• Stir in spinach; cook until wilted, with no watery liquid.
• Spoon mixture out into a bowl, stir in tomatoes and salt lightly.
• Wipe out the pan; warm it again over high heat.
• Add the remaining tablespoon butter, swirling to coat the entire surface thoroughly.
• Just when the butter begins to color, add the egg mixture and swirl it to coat the entire surface.
• Let the pan sit directly over the heat for a few seconds, until the eggs just begin to set in the bottom of the pan.
• Spoon the leek mixture over the egg, quickly followed by about half the cheese.
• Pull the pan sharply toward you several times and then tilt the pan and use a spatula to fold the front half of the omelet over the back.
• Tip the omelet out onto a heatproof plate, neatening it with a spatula.
• Sprinkle the remaining cheese over the top; arrange extra tomatoes over or on the side; serve immediatly.