Omelets With Potatoes Bacon And Fresh Chives Recipes

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.

DELUXE BACON ONION OMELET

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Arrange bacon on a baking sheet.
• Bake in the preheated oven until just crisped, 10 to 12 minutes.
• Beat eggs and water together in a bowl.
• Let the bacon cool on paper towels, about 5 minutes. Break into small pieces.
• Spray a 10-inch non-stick skillet with cooking spray. Melt butter over medium heat until foaming, about 2 minutes. Add onion once butter is no longer foaming. Cook and stir until tender but not browned, 4 to 5 minutes.
• Increase heat to medium-high. Pour eggs into the skillet and cook until mostly set, about 2 minutes. Lift the omelet with a spatula as the center rises; tilt the skillet so that uncooked eggs run to the center of the pan. Cook until set, 2 to 4 minutes. Sprinkle bacon pieces onto the omelet and fold in half using the spatula.

POTATO BACON OMELET

Steps:

• In a small nonstick skillet, cook bacon and onion over medium heat until bacon is crisp. Add potato; heat through. Drain. Remove from skillet and set aside. Remove to paper towels to drain., In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to 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 bacon mixture and potato on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate.

CHEESY CHIVE OMELET

Steps:

• In a small bowl, whisk eggs, water, salt and pepper. Stir in chives., In a small nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath., When eggs are thickened and no liquid egg remains, sprinkle cheese on one side; fold omelet in half. Cut omelet in half; slide onto plates.

CREAMY BACON CHIVE HASSELBACK POTATOES RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Using a sharp knife, make crosswise cuts in each potato, about ⅛ inch (3 mm) apart, stopping about ¼ inch (6 mm) from the bottom.
• Microwave your potatoes for 5 minutes per potato.
• Mix together melted butter, minced garlic, and minced parsley.
• Brush on the potato. Sprinkle with salt and pepper to taste.
• Insert 6-8 slices of bacon into the middle section of slots in the sliced potato.
• Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 30 minutes, basting with more butter if needed.
• In a sauce pan, combine the milk, cream cheese, salt, and pepper. Heat and stir until well-combined and smooth.
• Add in the chopped chives to the cream cheese sauce.
• Stir and pour over the crispy potatoes. Add extra chives for garnish.
• Enjoy!

BACON POTATO OMELET

Steps:

• In a 9-in. nonstick skillet, cook bacon until crisp. Drain, reserving drippings. Set bacon aside. , Cook potatoes and onion in drippings until tender, stirring occasionally. Add eggs, salt and pepper; mix gently. Cover and cook over medium heat until eggs, salt and pepper; mix gently. Cover and cook over medium heat until eggs are completely set. Sprinkle with cheese. , Remove from the heat; cover and let stand until cheese is melted. Sprinkle with bacon. Carefully run a knife around edge of skillet to loosen; transfer to a serving plate. Cut into wedges.

OMELETS WITH POTATOES, BACON, AND FRESH CHIVES

Steps:

• Cook potatoes in pot of boiling salted water until tender, about 30 minutes. Drain. Cool slightly. Peel, halve, and thinly slice potatoes.
• Whisk eggs, 1/3 cup chives, salt, and pepper in bowl. Cook bacon in 10-inch nonstick skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels. Reserve 1 tablespoon drippings in skillet; pour remainder into cup. Return skillet to medium heat. Add half of egg mixture; stir with back of fork until edges begin to set. Cook without stirring until omelet is set, lifting edges with spatula to let uncooked egg flow underneath, about 2 minutes. Spoon half of potatoes and bacon down center of omelet. Fold both sides of omelet over filling; slide out onto plate. Repeat with remaining egg mixture, potatoes, and bacon, adding more bacon drippings or butter to skillet if necessary. Garnish omelets with 1 tablespoon chives.

MUSHROOM OMELET WITH BACON AND ONION HASH

Steps:

• Add olive oil to lightly coat a medium saute pan over medium-high heat. Add the garlic and swirl to release the aroma. Add the mushrooms and a pinch of salt and cook, stirring occasionally, until brown. Remove from the pan and set aside.
• Add the beaten egg mixture (be sure that the mixture is smooth¿no hunks of egg white). Tilt the pan to allow the uncooked egg mixture to run to the sides of the pan to create a wide, flat "scrambled egg." Swirl the pan around occasionally to loosen the eggs from the bottom of the pan.
• When the eggs are three-quarters of the way cooked through, sprinkle the middle third of the omelet with the mushrooms and goat cheese. Turn off the heat and sprinkle with the chives.
• Using the spatula, fold the left third of the omelet over the filling. Press gently to secure.
• Gently shake the pan to be sure that the omelet is loosened from the pan. Gently slide the right third of the omelet out onto a serving plate and flip the other two-thirds of the omelet on top. (The omelet should be folded like a letter.)
• Serve the omelet with the Potato Hash. Garnish with chives.
• Plunge the potatoes into boiling water, then immediately drain and place them in a bowl of ice water.
• To a medium cast-iron skillet, add the bacon. Turn the heat to medium-high and cook, stirring occasionally, until the bacon has rendered. Add the onion and cook over low heat, partially covered, until translucent. Add the potatoes and cook until browned and slightly crisp.

CHIVE OMELETTE WITH GRUYERE AND CANADIAN BACON

Steps:

• Heat olive oil over medium heat.
• Add the Canadian bacon and cook until lightly browned.
• Remove and set aside.
• In a bowl, whisk the eggs with the water and chives, along with a couple pinches of salt and some pepper.
• Melt the butter in an 8 inch skillet over med-high heat.
• When it has stopped foaming swirl the butter to coat the bottom of the pan and pour in the egg mixture.
• Using the back of a fork and keeping it flat on the bottom of the pan, lightly scramble the eggs, using small circular motions.
• As the mixture firms, hold some eggs back from the side of the pan and tilt the pan to spread the eggs over the bottom.
• Scatter the Gruyere over the omelette, leaving a margin around the edges.
• Add the Canadian Bacon.
• Using a spatula, lift 1/3 of the omelette and fold it over the center.
• Tilt the pan toward the plate so that 1/3 of the omelette hangs over the edge.
• Invert the pan, using the spatula for support, so that it flips neatly over itself out of the pan.
• To Serve, garnish with more chopped chives if desired and serve immediately with some sliced tomatoes.

CHEESY BACON AND POTATO OMELET

Steps:

• Cook bacon in medium skillet on medium heat until crisp. Remove bacon from skillet to drain, reserving drippings in skillet. Add potatoes, onions and garlic to drippings; cook 10 to 12 min. or until tender and golden brown, stirring frequently.
• Place potato mixture in large bowl. Add bacon, eggs, 1/2 cup cheese and pepper; mix well.
• Heat same skillet on high heat. Return potato mixture to skillet; cook on low heat 12 min. or until egg mixture is almost set.
• Slide omelet onto dinner plate. Place skillet upside-down over omelet; carefully turn plate and skillet over to flip omelet. Top with remaining cheese; cook 3 min. or until cheese is melted and center of omelet is set. Sprinkle with parsley.

COUNTRY FRENCH OMELET (BACON & POTATO FRITTATA) RECIPE - (4.4/5)

Steps:

• Preheat the oven to 350°F. 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.