Pops Double Stuffed Double Fluffed American Omelet Recipes

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POP'S DOUBLE-STUFFED, DOUBLE-FLUFFED AMERICAN OMELET



Pop's Double-Stuffed, Double-Fluffed American Omelet image

Stuffed with bacon, sausage, cheddar cheese, spinach, and mushrooms, this incredibly filling omelet should be cut in wedges for multiple servings.

Provided by Nick Korbee

Categories     HarperCollins     Breakfast     Brunch     Omelet     Egg     Bacon     Sausage     Mushroom     Spinach     Wheat/Gluten-Free     Cheese     Cheddar

Yield Makes 1 omelet (to feed 2 very hungry people)

Number Of Ingredients 8

2 maple sausage patties, crumbled
6 slices bacon, chopped
1/4 cup sliced mushrooms
6 eggs
3 tablespoons half-and-half
2 tablespoons unsalted butter
1 cup spinach leaves
1/4 cup grated cheddar cheese

Steps:

  • In a 10- or 12-inch skillet, cook the sausage and bacon fully over medium heat. Add the mushrooms and cook until tender. Reserve the mixture in a bowl.
  • In a blender, whip the eggs and half-and-half until very light, about 90 seconds on high. (A milkshake blender, while not entirely necessary, does offer a little bit more fluff and a bit more fun.)
  • Give the skillet a wipe and warm it over medium heat. Swirl the butter in the hot pan to coat it completely. Pour the whipped eggs into the pan and cook until fully set around the outer edges, 2 to 3 minutes. Turn the heat to low and top the whole surface of the omelet with the spinach and cheddar. Cook until the spinach is slightly wilted and the cheese begins to melt.
  • Add the sausage mixture to one side of the eggs and use 2 spatulas to fold the other half over the side with the sausage mixture. Cook until the eggs are set and the cheese is fully melted, another 2 minutes. The outer surface will be lightly browned in places and likely have some spots where cheese has broken the surface and possibly caramelized on the edges. This is considered a good thing, not unlike "burnt ends" in the BBQ world.

SUPER-STUFFED OMELET



Super-Stuffed Omelet image

Ken Leth of Aurora, Colorado tucks omelet ingredients into a tortilla wrap for a hearty breakfast dish.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 2 servings.

Number Of Ingredients 15

1/4 cup chopped fresh tomato
2 large mushrooms, sliced
2 tablespoons finely chopped green or sweet red pepper
1 tablespoon diced onion
3 large eggs
1/4 cup 2% milk
2 teaspoons minced fresh parsley
1/2 teaspoon dried basil
Pepper to taste
4 spinach leaves
2 slices cheddar cheese
1 flour tortilla (10 inches)
2 slices deli ham
1 cup shredded cheddar cheese, divided
Sour cream and salsa, optional

Steps:

  • In a 10-in. nonstick skillet, coated with cooking spray, saute the tomato, mushrooms, green pepper and onion until tender; remove and set aside., In a small bowl, whisk the eggs, milk, parsley, basil and pepper. Pour into skillet,; cook over medium heat. As the eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, top with spinach, cheese slices and tortilla., Invert pan to flip omelet; return omelet to pan, tortilla side down. Place ham and sauteed vegetables on one side of omelet. Sprinkle with 3/4 cup shredded cheese; fold the omelet over filling. Cover and let stand for 1-1/2 minutes or until cheese is melted. Remove from the heat. Top with remaining shredded cheese. Serve with salsa and sour cream if desired.

Nutrition Facts : Calories 629 calories, Fat 39g fat (20g saturated fat), Cholesterol 423mg cholesterol, Sodium 1063mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 3g fiber), Protein 41g protein.

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