The Blt Omelet Recipes

OMELET

Omelet image

This recipe is for a basic French omelet with three eggs: enough for a hearty breakfast or brunch, or a light supper for one. The key to mastering this recipe is controlling the heat so the eggs do not brown, and whisking the eggs in the skillet so they set on the exterior but remain fluffy inside. A good nonstick or well-seasoned carbon-steel skillet is central to cooking the ideal omelet, which should be tender and slightly runny. Once you've got the technique down, you can play around with your seasonings, adding minced herbs, grated cheese, diced ham or sautéed vegetables. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories breakfast, quick, weekday, weeknight, main course

Time 5m

Yield 1 serving

Number Of Ingredients 5

Ingredients

3 large eggs
Large pinch fine sea salt, to taste
Freshly ground black pepper, to taste
1 to 2 teaspoons minced fresh herbs, such as parsley, tarragon, chives or a combination (optional)
1 tablespoon unsalted butter

Steps:

Crack eggs into a medium bowl. Add 1 tablespoon water, and salt and pepper. Whisk with a fork until egg whites are incorporated into yolks. Mix in herbs, if using.
Place a 8- to 9-inch skillet (preferably nonstick or seasoned carbon steel) over high heat. Melt butter until bubbling subsides.
Pour in egg mixture and reduce heat to medium. With the back of a fork or a heatproof rubber spatula, whisk eggs around skillet until the bottom begins to set. This takes only a few seconds. Add any fillings, if using.
Tilt skillet and either bang or flip egg over itself. Use fork or spatula if necessary to complete folding in half or thirds. Angle the skillet and a serving plate together, and flip omelet onto plate.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 12 grams, Carbohydrate 1 gram, Fat 26 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 12 grams, Sodium 383 milligrams, Sugar 1 gram, TransFat 1 gram

THE BLT OMELET

The BLT Omelet image

My source for this recipe is the California Egg Commission & I amended it slightly. It's a new favourite for me - a great way to solve the question of "What can I cook for dinner using just what I already have in the fridge?" When you also factor in that it's healthy, hearty & tasty - it becomes an easy choice. It has a unique starting point ... you've just finished making 2 basic omelets (plain or cheese work well). This recipe targets a family of 4, but can be adjusted as needed. For a family, you'll cook 1 kid-size omelet to split in a 9 in non-stick skillet & 1 adult-size omelet to split in a full size skillet. Cook them over low to med heat w/a lid on the skillets till well-set. You may turn them if you like, but do not fold them. Slide them out onto a serving platter or dinner plate so the real recipe can begin ...

Provided by twissis

Categories One Dish Meal

Time 10m

Yield 2 Split omelets, 4 serving(s)

Number Of Ingredients 7

Ingredients

1 medium tomatoes (thinly sliced)
2/3 cup lettuce (shredded)
3 slices bacon (cooked fairly crisp)
2 medium tomatoes (thinly sliced)
1 1/3 cups lettuce (shredded)
6 slices bacon (cooked fairly crisp)
cheddar cheese (shredded) (optional)

Steps:

Prepare omelet of choice per description in intro.
Assemble BLT omelets per ingredients list in the following manner: Arrange sliced tomato on omelet, cover w/shredded lettuce & top w/bacon slices or bacon torn in pieces as desired.
Cut ea omelet in half to serve. Sprinkle w/shredded cheddar cheese if desired.

Nutrition Facts : Calories 252.9, Fat 23.2, SaturatedFat 7.7, Cholesterol 34.7, Sodium 434.5, Carbohydrate 4.5, Fiber 1.3, Sugar 2.6, Protein 7

BLT

BLT image

The basic classic: bacon, lettuce, and tomato -- nothing fancy, just delicious. (I personally use fake vegetarian bacon these days, and it's still really good!)

Provided by MOTTSBELA

Categories Meat and Poultry Recipes Pork

Time 15m

Yield 1

Number Of Ingredients 5

Ingredients

4 slices bacon
2 leaves lettuce
2 slices tomato
2 slices bread, toasted
1 tablespoon mayonnaise

Steps:

Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
Arrange the cooked bacon, lettuce, and tomato slices on one slice of bread. Spread one side of remaining bread slice with the mayonnaise. Bring the two pieces together to make a sandwich.

Nutrition Facts : Calories 438.8 calories, Carbohydrate 28.8 g, Cholesterol 44.8 mg, Fat 27.8 g, Fiber 2 g, Protein 17.9 g, SaturatedFat 7 g, Sodium 1254.8 mg, Sugar 4 g

POSH BLT

Posh BLT image

Love a BLT? Try our new take on the classic sandwich, with the staple ingredients of bacon, lettuce and tomato, plus some added extras for oomph

Provided by Esther Clark

Categories Afternoon tea, Breakfast, Brunch, Lunch, Snack, Supper

Time 20m

Number Of Ingredients 7

Ingredients

6 rashers smoked streaky bacon
1 tbsp maple syrup
3 tbsp mayo
½ tbsp sundried tomato paste
4 slices sourdough
6 chopped sundried tomatoes
leaves of 1 Little Gem

Steps:

Heat the grill to high. Put the bacon on a foil-lined baking sheet and drizzle with the maple syrup. Grill for 7-10 mins until crisp. Mix the mayo with the sundried tomato paste, then spread over two of the sourdough slices. Top with the bacon, sundried tomatoes and Little Gem. Season with black pepper, top with the remaining bread and halve.

Nutrition Facts : Calories 794 calories, Fat 37 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 4.3 milligram of sodium

BLT BREAD BOWL OMELET

BLT Bread Bowl Omelet image

Number Of Ingredients 9

Ingredients

12 ounces Canadian bacon cut into bite sized cubes
2 tablespoons honey
2 teaspoons chopped fresh rosemary
6 eggs beaten
4 cups mixed salad greens
1 cup sun dried tomato drained and chopped
1 cup halved black olives
chopped rosemary for garnish
1 to 1 3/4 pound Bread Bowl

Steps:

1. Preheat the oven to 350°F. Lightly coat a medium skillet with nonstick cooking spray, and place over medium-low heat. Add the Canadian bacon, honey, and rosemary, and cook about 2 minutes. Transfer to a dish and set aside. 2. Clean the skillet, coat with more cooking spray, and place over medium heat. When the skillet is hot, add half the eggs. Cook about 2 minutes, or until the bottom of the eggs are set. Carefully flip the omelet over and continue to cook until another 2 minutes, or until completely cooked. Transfer the omelet to a platter, and prepare a second omelet with the remaining eggs. 3. Place one omelet on the bottom of the bread bowl. Top with half the salad greens, Canadian bacon, tomatoes, and olives. Add the second omelet and top with the remaining greens, bacon, tomatoes, and olives. 4. Wrap the bowl with aluminum foil, leaving the top uncovered. Place the bowl on a baking sheet in the middle of the oven, and bake for 12 minutes or until the filling is heated through. Carefully remove the foil and continue to bake another 3 minutes. 5. Garnish with rosemary, cut into wedges, and serve.

Nutrition Facts : Nutritional Facts Serves

JUICY BLT

Juicy BLT image

The success of a BLT hangs in its balance of salt, acid, lusciousness and crunch. This version is perfect, with a generous swipe of mayonnaise on each slice of toast, followed by a drizzle of olive oil, tomatoes marinated in red wine vinegar and salt, butter lettuce leaves and thick-cut bacon. Squash this closed and eat while the bacon is still warm. BLTs are often associated with summer, but the vinegar here coaxes flavor and brings brightness to hothouse tomatoes, turning it into a sandwich for all seasons.

Provided by Clare de Boer

Categories sandwiches, main course

Time 10m

Yield 2 sandwiches

Number Of Ingredients 9

Ingredients

8 slices thick-cut, smoked or unsmoked bacon, or 16 slices thin-cut bacon
2 heirloom tomatoes (in summer season, in winter use smaller vine tomatoes)
2 teaspoons red wine vinegar
1 1/2 tablespoons extra-virgin olive oil
Flaky sea salt
Freshly ground black pepper
4 slices good white bread (medium thickness, boule is preferable), heavily toasted
1/4 cup mayonnaise
6 butter lettuce leaves

Steps:

Working in batches if necessary, fry bacon in a large skillet over high heat until golden brown, about 4 minutes. Transfer to a large cutting board.
While bacon cooks, slice tomato crosswise into thin rounds. Transfer to a plate and marinate with red wine vinegar, 1 tablespoon olive oil, salt and pepper.
Spread toast generously with mayonnaise on one side, follow with remaining 1/2 tablespoon olive oil.
Divide the tomatoes with some of their vinegar marinade among 2 slices of toast. Top with the lettuce.
Lay the bacon on the remaining slices of toast. Form sandwiches by piling the bacon-topped slices on top of the remaining toasts. Squeeze to close, cut in half and serve immediately.

More about "the blt omelet recipes"

LOW FODMAP BLT OMELET WITH BLUE CHEESE

Web Aug 3, 2019 Print 3.75 from 4 votes Low FODMAP BLT Omelet with Blue Cheese We've combined bacon, lettuce and tomatoes (BLT) with blue …
From fodmapeveryday.com
3.8/5 (4)
Category Breakfast, Brunch, Dinner, Lunch
Cuisine American
Total Time 10 mins

Whisk the eggs very well in a medium sized mixing bowl. Add the water, season with salt and pepper, then add tomatoes, bacon, cheese and lettuce and whisk all together very well.
Melt the butter in a large skillet (I like nonstick) over medium heat until bubbly. Pour in the omelet mixture and cook over medium heat until bottom is beginning to set. Use a spatula to draw in the edges of the omelet gently to allow the still liquidy portions to flow towards the edges and contact the pan, tilting the pan if necessary to facilitate the process. Continue to cook until the omelet has a tiny bit of moisture left to it, but isn’t wet, nor overly dry. Fold one half of omelet over onto the other half, slide onto a plate and serve immediately.

The Blt Omelet Recipes

OMELET

THE BLT OMELET

BLT

The basic classic: bacon, lettuce, and tomato -- nothing fancy, just delicious. (I personally use fake vegetarian bacon these days, and it's still really good!)

POSH BLT

Love a BLT? Try our new take on the classic sandwich, with the staple ingredients of bacon, lettuce and tomato, plus some added extras for oomph

BLT BREAD BOWL OMELET

JUICY BLT

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