OMELET FOR TWO
Steps:
- Preheat the oven to 350 degrees F.
- Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds.
- Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.
COUNTRY FRESH OMELET ( INA GARTEN BACK TO BASICS)
This is from Ina Garten's 2008 book Back to Basics . Perfect for that breakfast , lunch or brunch. She writes "If you want to serve four people, double the recipe and make it in two pans." I just love how effortless her meals seem yet well put together and presented. She created this after eating a similar omelet in a cafe in Paris. Enjoy! ChefDLH
Provided by ChefDLH
Categories < 60 Mins
Time 33m
Yield 1 omelet, 2 serving(s)
Number Of Ingredients 8
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.
- NOTE: to double per Ina ,"If you want to serve four people, double the recipe and make it in two pans.".
Nutrition Facts : Calories 427.2, Fat 30.7, SaturatedFat 10.8, Cholesterol 491.6, Sodium 292.8, Carbohydrate 17.8, Fiber 1.4, Sugar 1.2, Protein 19.4
INA'S COUNTRY FRENCH OMELET
Categories Egg Brunch Bake Quick & Easy Mother's Day Casserole/Gratin
Yield 2 servings
Number Of Ingredients 8
Steps:
- Cooking Directions 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.
OPEN-FACED FRENCH COUNTRY OMELET
Great for breakfast, brunch or dinner! For vegetarian option, omit bacon and use 1 tablespoon of olive oil instead. 1 serve = 9 ww points.
Provided by SharleneW
Categories Breakfast
Time 37m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a 10-inch ovenproof, nonstick frying pan, combine bacon, potatoes, onion and garlic over medium heat.
- Stir often until bacon is crisp and potatoes are browned, about 20 minutes.
- Spoon mixture into a bowl and keep warm.
- While bacon mixture cooks, beat eggs in a bowl until blended.
- When bacon mixture is done, transfer to bowl and pour eggs into frying pan.
- Cook on medium-low heat until eggs on bottom begin to set; push aside or lift cooked egg to let liquid egg flow to bottom of pan. Repeat until eggs are softly set but still creamy-looking on top, about 7 minutes total.
- Preheat broiler.
- Sprinkle eggs with half of cheese.
- Top with bacon mixture and sprinkle with remaining cheese.
- Broil omelet 6 inches from heat until cheese is melted, about 2 minutes.
- Sprinkle with parsley.
- Cut in wedges to serve.
- Season and garnish to taste with pepper and sour cream.
Nutrition Facts : Calories 382.7, Fat 26.6, SaturatedFat 10.6, Cholesterol 457.3, Sodium 447.5, Carbohydrate 13.1, Fiber 1.6, Sugar 2.1, Protein 21.8
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