Green Eggs And Hash Omelet Recipes

WESTERN HASH BROWN OMELET

Steps:

• Beat the eggs in a large bowl until foamy. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the ham, bell peppers, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are tender and starting to brown, about 6 minutes; add to the bowl with the eggs.
• Preheat the broiler. Wipe out the skillet and return to medium-high heat. Melt the butter in the skillet, then add the frozen hash browns in an even layer. Cook, pressing the hash browns into the bottom and up the side of the skillet with a spatula, until golden on the bottom, about 6 minutes.
• Pour the egg mixture over the hash browns. Transfer the skillet to the broiler; cook until partially set, 3 to 5 minutes. Sprinkle the cheese and all but about 2 tablespoons scallions over the eggs. Continue broiling until the cheese melts and the eggs are set, 2 to 3 more minutes.
• Loosen the edge of the omelet with a small spatula. Slide onto a platter and fold in half. Cut into wedges; top with the reserved scallions.

HASH BROWN OMELET

Steps:

• Heat 1 tablespoon of the olive oil in a medium nonstick skillet over medium-high heat. Add the bell peppers, Canadian bacon, a pinch of salt and a couple grinds of black pepper. Cook, stirring occasionally, until the peppers are just tender and the bacon begins to brown in spots, 3 to 4 minutes. Use a slotted spoon to transfer the veggies to a small bowl, then return the skillet to the heat.
• Add 1 tablespoon of the olive oil to the same skillet, swirling the pan to evenly coat. Add the shredded hash browns in a single layer, pressing them down with the back of a heatproof spatula. Cook, undisturbed, until the bottom is golden brown and crispy, about 8 minutes. Flip the hash browns over, add the remaining 1 tablespoon olive oil around the edge of the skillet, then continue to cook until the other side is golden, 4 to 5 minutes more.
• Meanwhile, whisk the eggs with a pinch of salt and a couple grinds of black pepper in a small bowl until thoroughly combined.
• Reduce the heat to medium-low. Break apart the hash browns slightly, then pour the eggs over top in an even layer. Cook until the eggs are just set, about 1 minute. Lay the cheese on one side of the omelet, then sprinkle over the reserved peppers and bacon, the tomatoes and scallions. Continue to cook until the cheese is just melted, 30 seconds to 1 minute. Fold the omelet in half over the filling like a book, then slide onto a plate. Top with the sliced avocado and serve immediately.

GREEN EGGS AND HAM OMELET

Steps:

• In a small nonstick skillet, heat 1 tablespoon water over medium-high. Add spinach and cook, tossing, until completely wilted, about 1 minute. Transfer to a colander to drain, pressing out as much water as possible. Finely chop spinach; transfer to a medium bowl along with eggs. Whisk to combine and season with salt and pepper.
• Return skillet to heat and melt butter, tilting to coat pan; add egg mixture. Cook, stirring with a heatproof rubber spatula, until eggs begin to thicken, 30 seconds. With spatula, pull edges of omelet in toward center, tilting pan so uncooked eggs flow underneath. Cook until just set, 15 to 30 seconds.
• Arrange cheese and ham on top of omelet. With spatula, fold omelet in half. Transfer to a plate and serve immediately.

GREEN OMELETTE

Steps:

• Sauté the shallots and spinach for about 5 minutes. Set aside in a small bowl and then sauté the green pepper and broccoli for 5 minutes. (I did it this way, because it was easier than doing one at a time.).
• In a small break 3 eggs and mix very well with a fork. Melt the butter or margarine in a frying pan, on medium high heat and then add the eggs.
• Very quickly add two tbsp spinach, some pine nuts (the amount is up to you depending on how much you or your loved ones like pine nuts), 2 tsp shallot, two tbsp green pepper, 2 tbsp broccoli. Sprinkle Gouda cheese over the egg and vegetables, and let set for about 3-4 minutes.
• Flip over half the omelette and continue to cook for another 2 minutes. Repeat two more times.
• Serve warm.

GREEN EGGS AND HASH OMELET

Steps:

• Combine eggs and spinach in a blender. Blend on high speed for 1 minute. Scrape down the sides of the blender. Pulse until spinach is fully blended into the eggs, about 1 minute more.
• Pour hash into a microwave-safe bowl. Heat in the microwave until thoroughly warmed, about 1 minute. Season with black pepper.
• Spray a nonstick skillet with cooking spray; place over medium heat. Pour in egg-spinach mixture. Cover with a lid. Cook until top is barely set, about 5 minutes. Place corned beef hash over 1 side of the omelet. Slide onto a plate, using the skillet to fold the other side on top. Sprinkle mozzarella cheese over omelet.

HASH BROWN OMELET

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain. Crumble bacon and set aside., Add the potatoes, onion and green pepper to drippings. Cook and stir over medium heat for 7-10 minutes or until potatoes are lightly browned and vegetables are tender., In a large bowl, whisk the eggs, milk, salt and pepper. Pour egg mixture into a large non-stick skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon potato mixture on one side and sprinkle with cheese and bacon; fold other side over filling. Invert omelet onto a plate to serve.

HASH BROWNS OMELET

Steps:

• In large frying pan, cook bacon until crips.
• Drain bacon on paper towels and drain all but 2 tablespoons drippings in pan.
• Combine potatoes, chopped onions, and bell pepper.
• Press down in even layer in pan.
• Cook, uncovered over low heat until crisp and brown on bottom.
• (About 7 minutes) While potatoes are cooking, crumble bacon and set aside.
• Carefully turn over.
• (If this is difficult for you to turn, try oiling second pan and flipping potato mixture directly from one pan to the other.) In a small mixing bowl, beat together eggs, milk, salt and black pepper.
• Pour this mixture over potato mixture.
• Top with cheese and bacon.
• Cover and cook over low heat for 5 to 7 minutes or until egg mixture is set.
• Loosen omelet; fold in half.
• Turn out of skillet onto plate.
• Cut into 4 wedges to serve.
• If desired, garnish with green onion slices.

CHEDDAR HASH BROWN OMELET

Steps:

• In a 10-in. nonstick skillet, saute potatoes, onion and green pepper in butter until tender. Sprinkle with ham. In a large bowl, whisk the eggs, milk, pepper and salt; add to the skillet. , As the eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, remove from the heat. Sprinkle with cheddar cheese; fold omelet in half. Cover; cooked for 1-2 minutes or until cheese is melted.

GREENS AND HERB OMELET

Steps:

• Saute onion with salt and pepper in anonstick skillet with a little olive oil. Stir in afew handfuls of greens and wilt. Removefrom pan. Whisk a couple of eggs and an eggwhite. Stir in chopped tender herbs (cilantro,parsley, tarragon, chives). Heat a little moreoil and add eggs to the pan. Cook, stirringto form curds, until just set. Fill one side withgreens and sprinkle with cheese, then foldover other side and slide out of pan.

GREEN EGGS AND HASH OMELET

Steps:

• Combine eggs and spinach in a blender. Blend on high speed for 1 minute. Scrape down the sides of the blender. Pulse until spinach is fully blended into the eggs, about 1 minute more.
• Pour hash into a microwave-safe bowl. Heat in the microwave until thoroughly warmed, about 1 minute. Season with black pepper.
• Spray a nonstick skillet with cooking spray; place over medium heat. Pour in egg-spinach mixture. Cover with a lid. Cook until top is barely set, about 5 minutes. Place corned beef hash over 1 side of the omelet. Slide onto a plate, using the skillet to fold the other side on top. Sprinkle mozzarella cheese over omelet.