Bacon Tomato Gruyere Omelet Recipes

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.

Steps:

• Preheat the oven to 400 degrees F.
• Place the bacon on a baking sheet and bake to the desired crispness, 12 to 15 minutes.
• Meanwhile, quarter the potatoes and place them and the garlic in a medium pot with cold water to cover; add salt. Bring to a boil over high heat, then lower the heat and simmer until potatoes are fully cooked and soft, about 15 minutes. Drain well.
• While potatoes are cooking, start on the omelet filling: Cut the onion into small dice; you'll need 1/2 cup. Remove and discard the stems from the mushrooms, then thinly slice the caps. Seed the tomatoes and cut into small dice.
• In a skillet over medium heat, sweat half of the onions, seasoned with salt, in some olive oil until translucent and soft, about 5 minutes. Add the mushrooms, season with salt, and continue cooking until slightly soft, another 5 minutes. Add the tomatoes; cook for 3 to 4 more minutes. Add salt to taste.
• Whisk the eggs together with 2 tablespoons water and 1/2 teaspoon salt until fluffy. Set aside.
• Heat a cast-iron skillet over medium-high heat; add olive oil to coat the pan. Add the remaining 1/4 cup diced onions and cook for 2 minutes. Add the potatoes; cook until golden brown and crispy, about 6 minutes.
• Place a nonstick skillet over medium heat; add olive oil to coat. Add the egg mixture and cook until set, frequently moving the edges away from the pan with a rubber spatula. Sprinkle with a layer of shredded fontina, add the filling to the middle, and fold the omelet. Cook until the cheese has melted, another minute or two.
• Arrange all--bacon, home fries and omelet--on a serving platter, sprinkle with fresh chives, and serve with pumpernickel toast on the side.

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.

Steps:

• After the butter is good and hot in the pan, scatter in the bacon.
• Shake the pan once to make sure the bacon is not sticking.
• Now pour in the beaten eggs.
• Tilt and pull a couple of times and sprinkle in the cheese, keeping it well in the eggs.
• Pull a couple more times to cook to desired doneness.
• Scatter in the tomato pieces, avoiding the edge of the pan.
• Immediately (almost!) de-pan the omelet, flipping it into a half circle on your warmed plate.
• Note:.
• The tomatoes will be sufficiently warmed being folded into the omelet at the end of the process and shouldn't be cooked so much as to release their water. Water in the pan will cause sticking.

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.

Steps:

• 1. After the butter is good and hot in the pan, scatter in the bacon. Shake the pan once to make sure the bacon is not sticking. Now pour in the beaten eggs. Tilt and pull a couple of times and sprinkle in the cheese, keeping it well in the eggs. Pull a couple more times to cook to desired doneness. Scatter in the tomato pieces, avoiding the edge of the pan.
• 2. Immediately (almost!) depan the omelette, flipping it into a half circle on your warmed plate. The tomatoes will be sufficiently warmed being folded into the omelet at the end of the process and shouldn't be cooked so much as to release their water. Water in the pan will cause sticking.