Farmhouse Omelet Recipes

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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.

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.

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.

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