FARMHOUSE OMELET
Make and share this Farmhouse Omelet recipe from Food.com.
Provided by PalatablePastime
Categories Breakfast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- In a large skillet, cook sausage; drain all fat, and set aside.
- Cook onion in pan, add bacon, and ham and sausage and heat through; remove from heat.
- In a bowl, lightly beat the eggs; mix in the parsley and seasonings.
- Pour eggs into a greased ovenproof casserole.
- Bake in preheated oven for 20-30 minutes or until eggs in center are set.
- Cut into pieces to serve.
Nutrition Facts : Calories 477.9, Fat 34, SaturatedFat 9.7, Cholesterol 448.7, Sodium 754, Carbohydrate 23.3, Fiber 3.1, Sugar 3.4, Protein 19.6
FARMER'S OMELET
This is a delicious weekend brunch omelet or a special breakfast when you have guests. We serve it with biscuits and fresh fruit slices. You won't leave the table hungry!
Provided by PanNan
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place potatoes in a sauce pan and cover with water and a dash of salt.
- Bring to a boil and cook for 10 minutes after reaching the boiling point.
- Drain and set aside.
- Cook the bacon in a large skillet.
- Remove the bacon and set aside.
- Fry the drained potatoes in the bacon grease for about 5 minutes.
- Add the mushrooms, peas, bacon, parsley and chives to the potatoes.
- Saute the mixture a few minutes.
- Meanwhile beat the eggs in a medium bowl with milk.
- Add salt and pepper.
- Add the egg mixture to the potato mixture.
- Cook slowly and lift the cooked egg portions occasionally to allow the uncooked egg portions to reach the bottom of the pan.
- When the eggs are completely set and cooked throughout, turn upside down onto serving platter.
- Slice into 4 wedges and serve.
FARM-FRESH OMELET
Make and share this Farm-Fresh Omelet recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 37m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Crack eggs into a mixing bowl; add salt, pepper, and 1 tablespoon water; whisk just enough to combine the yolks and whites; you should still see large bubbles; set aside.
- Melt 1 tablespoon butter in a 7-8 inch omelet pan or skillet (nonstick) over medium heat.
- Add in leek; stir/saute about 5 minutes until soft (scallions will take about half this time).
- Stir in spinach; cook until wilted, with no watery liquid.
- Spoon mixture out into a bowl, stir in tomatoes and salt lightly.
- Wipe out the pan; warm it again over high heat.
- Add the remaining tablespoon butter, swirling to coat the entire surface thoroughly.
- Just when the butter begins to color, add the egg mixture and swirl it to coat the entire surface.
- Let the pan sit directly over the heat for a few seconds, until the eggs just begin to set in the bottom of the pan.
- Spoon the leek mixture over the egg, quickly followed by about half the cheese.
- Pull the pan sharply toward you several times and then tilt the pan and use a spatula to fold the front half of the omelet over the back.
- Tip the omelet out onto a heatproof plate, neatening it with a spatula.
- Sprinkle the remaining cheese over the top; arrange extra tomatoes over or on the side; serve immediatly.
Nutrition Facts : Calories 443.4, Fat 35, SaturatedFat 18.3, Cholesterol 551.7, Sodium 209.3, Carbohydrate 16.4, Fiber 2.8, Sugar 5.7, Protein 17.4
FARMERS OMELET
Here where I live, an omelet is not eaten for breakfast, but rather for dinner or a great luch in the middle of the day. This wonderful omelet can of course, be eaten any time. It comes from our local market, SPAR, which had it published in a brochure. Very simple to make, and a good, old-fashioned, farm-type dish. Velbekomme!
Provided by silly sally
Categories < 30 Mins
Time 30m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Cut potatoes and sausages (or bacon) in small pieces. Fry them lightly in a frying pan. Whisk together the eggs, water and salt. Pour this over the items in the pan. On top, lay the leeks that have been sliced, and also slices of the tomatoes. Turn the heat down tolow and let "set". Serv with a good type bread.
FARM HOUSE OMELET
A Farm House Omelet has Fresh Garden Peppers, Onions, herbs, Ham and Cheddar Cheese. Served with Hickory Smoked Bacon and Fresh Fruit.
Provided by Potagekempcc
Categories Breakfast
Time 13m
Yield 1 serving(s)
Number Of Ingredients 18
Steps:
- In a small bowl whisk eggs, sea salt, white pepper and heavy cream.
- In a 8-inch omelet pan melt butter over medium heat and add eggs. As eggs start to set-up gently push eggs to the center using a rubber spatula.
- Add bacon bits, peppers, onion, ham and fresh herbs. Cook 2-3 minutes or until eggs set-up and flip omelet over.
- Flip omelet over and add 2-tablespoons grated cheaddar cheese, cook until cheese melts. Carefully remove omelet from pan by folding in half and placing on a warm serving plate.
- Sprinkle remaing grated cheddar cheese over omelet.
- Garnish plate with Hickory Smoked Bacon, a sliced Fresh Plum and a Fresh Cherries.
Nutrition Facts : Calories 605.2, Fat 44, SaturatedFat 21.7, Cholesterol 790.1, Sodium 1391.1, Carbohydrate 15.8, Fiber 2.5, Sugar 10.6, Protein 36.7
FARMHOUSE OMELET
Steps:
- In a 10-in. ovenproof skillet, cook onion until tender. Add potatoes, bacon, ham and beef: heat through. Remove from the heat. In a bowl, beat eggs: stir in parsley and seasonings. Pour into skillet; stir gently to mix. Bake, uncovered, at 400° for 20-30 minutes or until a knife inserted in the center comes out clean. Cut into wedges to serve.
Nutrition Facts : Calories 246 calories, Fat 15g fat (4g saturated fat), Cholesterol 270mg cholesterol, Sodium 656mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
FARMHOUSE OMELETS
Steps:
- In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 2 teaspoons drippings. In drippings, saute onion until tender; set aside., In a bowl, beat the eggs, water, salt if desired, pepper and pepper sauce. Melt 1-1/2 teaspoons butter in a 10-in. nonstick skillet over medium heat; add half of the egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath., When eggs are set, sprinkle half of the bacon, onion, ham, mushrooms, green pepper and cheese on one side; fold over. Cover and let stand for 1-2 minutes or until cheese is melted. Repeat with remaining ingredients for second omelet.
Nutrition Facts : Calories 798 calories, Fat 66g fat (31g saturated fat), Cholesterol 762mg cholesterol, Sodium 1367mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 42g protein.
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