Farmers Market Omelet Recipes

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FARMER'S OMELET



Farmer's Omelet image

This is a delicious weekend brunch omelet or a special breakfast when you have guests. We serve it with biscuits and fresh fruit slices. You won't leave the table hungry!

Provided by PanNan

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 large potatoes, diced
4 ounces button mushrooms, sliced
3 slices bacon, cut in 1 inch" pieces
1/2 cup frozen peas
1 tablespoon chopped fresh parsley
1 tablespoon minced fresh chives
6 eggs
1/2 cup milk
salt & freshly ground black pepper

Steps:

  • Place potatoes in a sauce pan and cover with water and a dash of salt.
  • Bring to a boil and cook for 10 minutes after reaching the boiling point.
  • Drain and set aside.
  • Cook the bacon in a large skillet.
  • Remove the bacon and set aside.
  • Fry the drained potatoes in the bacon grease for about 5 minutes.
  • Add the mushrooms, peas, bacon, parsley and chives to the potatoes.
  • Saute the mixture a few minutes.
  • Meanwhile beat the eggs in a medium bowl with milk.
  • Add salt and pepper.
  • Add the egg mixture to the potato mixture.
  • Cook slowly and lift the cooked egg portions occasionally to allow the uncooked egg portions to reach the bottom of the pan.
  • When the eggs are completely set and cooked throughout, turn upside down onto serving platter.
  • Slice into 4 wedges and serve.

FARMHOUSE OMELET



Farmhouse Omelet image

When my children were growing up, weekend breakfasts were full of surprises because the refrigerator was full of leftovers and there was time to come up with fun ideas like this one.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 10 servings.

Number Of Ingredients 13

1-1/2 cups chopped onion
3 tablespoons vegetable oil
4 cups diced peeled cooked potatoes
8 bacon strips, cooked and crumbled
1/2 cup diced fully cooked ham
1/2 cup diced cooked roast beef
12 large eggs
3 tablespoons minced fresh parsley
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic salt
1/2 teaspoon celery salt

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.

Nutrition Facts : Calories 246 calories, Fat 15g fat (4g saturated fat), Cholesterol 270mg cholesterol, Sodium 656mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.

FARMHOUSE OMELETS



Farmhouse Omelets image

We really enjoy eating brunch after church on Sundays, so I make an effort to serve something special. This pretty omelet provides a pleasant blend of tastes and textures. -Roberta Williams

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 2 omelets.

Number Of Ingredients 12

4 bacon strips, diced
1/4 cup chopped onion
6 large eggs
1 tablespoon water
1/4 teaspoon salt, optional
1/8 teaspoon pepper
Dash hot pepper sauce
3 teaspoons butter, divided
1/2 cup cubed fully cooked ham, divided
1/4 cup thinly sliced fresh mushrooms, divided
1/4 cup chopped green pepper, divided
1 cup shredded cheddar cheese, divided

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.

Nutrition Facts : Calories 798 calories, Fat 66g fat (31g saturated fat), Cholesterol 762mg cholesterol, Sodium 1367mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 42g protein.

THE FARMER'S FRITTATA (ITALIAN-STYLE OMELET)



The Farmer's Frittata (Italian-Style Omelet) image

Loaded with fresh vegetables and a touch of bacon, this farmer's frittata is my favorite type of frittata. It's a perfect way to use your gorgeous, fresh garden vegetables. Curing the squash with kosher salt pulls out the bitterness and makes the squash taste sweeter. It's got great texture, taste, and visual appeal and can be served hot, warm, at room temperature or cold for any meal of the day.

Provided by Chef John

Categories     Omelets

Time 1h20m

Yield 6

Number Of Ingredients 14

2 ½ cups cubed zucchini
2 ½ cups cubed yellow summer squash
2 tablespoons kosher salt
2 tablespoons olive oil, divided
1 slice thick-cut bacon, cut crosswise into 1/4-inch strips
8 large eggs
¼ teaspoon kosher salt, or to taste
freshly ground black pepper to taste
1 pinch cayenne pepper
2 tablespoons sliced green onions, or to taste
⅓ cup diced red onion
1 cup diced sweet peppers
2 ounces grated sharp Cheddar cheese
4 ounces goat cheese, crumbled

Steps:

  • Combine zucchini and summer squash in a bowl and sprinkle 2 tablespoons kosher salt over top; toss until everything is evenly coated. Let sit for 15 minutes, tossing occasionally.
  • Thoroughly rinse squash with cold water to remove all salt; transfer to a colander and let drain for 15 minutes.
  • Heat 1 tablespoon olive oil in a 10-inch, oven-proof skillet over medium heat. Add bacon and cook until browned and almost crisp, about 5 minutes.
  • While the bacon is cooking, mix eggs, 1/4 teaspoon kosher salt, black pepper, cayenne, and green onions together with a fork in a large bowl.
  • Raise the heat on the bacon to medium-high; toss in peppers and red onion plus a pinch of salt. Cook and stir until the peppers just start to soften and the onions turn translucent, about 3 minutes. Add drained squash and carefully stir together; cook until squash is just barely tender, about 5 minutes.
  • Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Toss Cheddar cheese into the skillet and pour egg mixture over top. Stir with a spatula (like you were making scrambled eggs) until it starts to thicken up, 30 to 45 seconds. Shake the pan gently to settle the contents and turn off the heat. Push the edges down a bit with the spatula and sprinkle goat cheese over top. Drizzle with remaining 1 tablespoon olive oil.
  • Place under the preheated broiler until the surface is lightly browned and frittata is firm to the touch, 2 to 3 minutes.
  • Sprinkle with more green onions and let cool for 5 minutes before transferring it onto a serving plate.

Nutrition Facts : Calories 278.1 calories, Carbohydrate 7 g, Cholesterol 274.5 mg, Fat 20.8 g, Fiber 1.8 g, Protein 17 g, SaturatedFat 8.8 g, Sodium 2291.9 mg, Sugar 4.4 g

FARMERS OMELET



Farmers Omelet image

Here where I live, an omelet is not eaten for breakfast, but rather for dinner or a great luch in the middle of the day. This wonderful omelet can of course, be eaten any time. It comes from our local market, SPAR, which had it published in a brochure. Very simple to make, and a good, old-fashioned, farm-type dish. Velbekomme!

Provided by silly sally

Categories     < 30 Mins

Time 30m

Yield 3 serving(s)

Number Of Ingredients 8

3 -4 boiled potatoes (left over from last nights dinner, perhaps?)
1 -2 smoked sausage, of any type you like or 200 g bacon
6 eggs
4 tablespoons water
salt
1/4 of a white leek
2 fresh tomatoes
1 -2 tablespoon butter, for frying

Steps:

  • Cut potatoes and sausages (or bacon) in small pieces. Fry them lightly in a frying pan. Whisk together the eggs, water and salt. Pour this over the items in the pan. On top, lay the leeks that have been sliced, and also slices of the tomatoes. Turn the heat down tolow and let "set". Serv with a good type bread.

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



Farmer's Omelet Recipe Recipe - (4.5/5) image

Provided by á-26084

Number Of Ingredients 9

1/4 cup green pepper, diced
1/4 cup onion, diced
1/4 cup mushrooms, diced
1/4 cup ham, or sausage
1 to 2 tablespoons butter
2 eggs
1/8 teaspoon salt
Pinch pepper
1/4 cup shredded cheddar cheese

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.

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