OMELET ROLL WITH BACON SALSA
This basic recipe is from Kraft Foods. and tweaked by me. Photo is by Kraft Kitchens. This recipe is simple and quite easy using milk, eggs, flour and my bacon salsa.
Provided by Pat Duran
Categories Meat Breakfast
Time 25m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350^. Line a jelly roll pan (15x10-inch) with parchment paper extending over short end of pan. Spray a little cooking spray under paper to hold it in place. then spray the paper too.
- 2. Beat eggs, milk and flour in a large bowl with a whisk until well blended. Stir in about a cup of Bacon Salsa.(recipe on this site of my recipes). Pour carefully into prepared pan Bake 14 -16 minutes or until edges are almost set. Top with cheese; bake 2 more minutes, or until just melted.
- 3. Remove from oven and roll up omelet immediately, starting on one short end and peeling off paper as omelet is rolled. Place on platter; cut into slices. Serve with remaining heated salsa.
BAKED OMELET ROLL
Steps:
- Place eggs and milk in a blender. Add the flour, salt and pepper; cover and process until smooth. Pour into a greased 13x9-in. baking pan. Bake at 375° until eggs are set, 20-25 minutes. , Sprinkle with cheese. Roll up omelet in pan, starting with a short side. Place seam side down on a serving platter. Cut into 3/4-in. slices. If desired, sprinkle with green onions.
Nutrition Facts : Calories 204 calories, Fat 12g fat (6g saturated fat), Cholesterol 238mg cholesterol, Sodium 393mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 13g protein.
BACON SPINACH OMELET RECIPE BY TASTY
Here's what you need: eggs, salt, pepper, bacon, fresh spinach, shredded cheddar cheese, green onion
Provided by Betsy Carter
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 7
Steps:
- In a 16 oz (475 ml) mason jar, add eggs, salt, pepper, bacon, spinach, and cheese. Place the lid on the mason jar and shake until ingredients are well-combined.
- Remove lid and place microwave for 1½-2 minutes, or until omelet appears puffy. *Be careful mason jar will be hot*
- Top with green onions, if desired.
- Enjoy!
Nutrition Facts : Calories 430 calories, Carbohydrate 2 grams, Fat 30 grams, Fiber 0 grams, Protein 33 grams, Sugar 0 grams
CHEDDAR CHEESE ROLLED OMELET WITH BACON ROASTED POTATOES
Provided by Aria Kagan
Time 25m
Yield 9 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, whisk together the eggs, cream, salt, and black pepper.
- Spray a large, rimmed baking sheet with cooking spray. Lay a piece of parchment paper on the baking sheet, making sure the parchment paper is long enough to hang over the length of the sheet pan.
- Spray the parchment paper with cooking spray and pour the eggs into the sheet pan. Bake until the eggs are firm, about 15 to 18 minutes, rotating the pan half way through the cooking time.
- Remove the eggs from the oven when they are set and sprinkle the cheese on top.
- Grab one side of the parchment paper, lift and roll the eggs tightly, jelly roll-style, peeling back the parchment as you go.
- Slice the rolled omelet into thick, even slices and serve with Bacon Roasted Potatoes.
- Preheat the oven to 400 degrees F.
- On a rimmed baking sheet, combine the potatoes, olive oil, salt, and pepper. Toss the mixture to evenly coat. Roast the potatoes in the oven until deep golden brown and crispy, about 20 to 25 minutes.
- In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat, until deep-fry thermometer reads 350 degrees F.
- Fry the bacon chunks until golden and crispy, and then drain them on a paper towel.
- In a large saute pan, add 2 tablespoons butter and 2 tablespoons olive oil. When the butter is melted, add the onions. Saute the onions over high-heat until nicely caramelized, about 6 to 8 minutes. Season the onions with salt, and pepper, to taste.
- In a large bowl, gently stir together the potatoes, onions and bacon. Turn the mixture out onto a platter and serve warm.
THREE-FLAVOR SHEET PAN ROLLED OMELET
Brunch just got easier thanks to your trusty sheet pan. No matter if you like your eggs with veggies or prefer a hit of salty prosciutto, you can make omelets for multiple palates and cook them all at one time.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F.
- Line a 15-by-18-inch sheet pan with parchment paper leaving a 2-inch overhang on each of the two narrow ends. Brush with melted butter. Whisk the eggs, cream, cheese and salt in a large bowl. Pour into the prepared pan and bake until the eggs are puffed on the edges and just set, 20 to 25 minutes.
- Imagine the omelet is divided into three equal sections running lengthwise. Top one section with a layer of the spinach, another with the prosciutto and the last with the peppers; leave a little space between each section. Cover with foil and let sit 10 minutes to allow the spinach to wilt and the toppings to warm.
- Remove the foil and, using the parchment for handles, carefully transfer the omelet to a cutting board. Starting at one of the short ends, lift the parchment up and use it to help tightly roll up the omelet, pulling the parchment back as you go so it does not get caught in the roll. Using a sharp chef's knife, cut the omelet into slices and arrange on a platter.
ROLLED BACON OMELET
A recipe I made up while experimenting. I roll it for two reasons one I think it get's a better texture and two I can't do the other way! Oh and it tastes really good with some salsa.
Provided by PhantomKitty
Categories Breakfast
Time 9m
Yield 1 omelet, 2 serving(s)
Number Of Ingredients 7
Steps:
- In a small pan (with curved edges if possible) fry the bacon until it is crunchy.
- Take out your bacon (and turn the burner to medium) and and chop it into inch pieces.
- Pour out some of the bacon grease until the bottom of the pan is only just covered.
- To save time start this step while your bacon is frying. Beat the eggs together with the milk and salt and pepper to taste in a small bowl.
- Pour the eggs into the pan.
- Leave the eggs uncovered for 45 sec and then check if the bottom is nicely golden brown and the top looks solid.
- If not let it cook longer.
- Now add the bacon, cilantro and cheese (but not all leave some cilantro and cheese for garnish). Or anything else you feel like putting inches.
- Roll up the omelet and put it on a large plate sprikle the remaining cheese and some cilantro. Add the red pepper flakes if you want it spicy.
- Eat!
Nutrition Facts : Calories 139.9, Fat 10.2, SaturatedFat 4.9, Cholesterol 229.9, Sodium 260.4, Carbohydrate 1.5, Sugar 1.1, Protein 10.1
BACON OMELET ROLL WITH SALSA
Chop up red peppers and green onions to make a tasty Bacon Omelet Roll with Salsa. This omelet roll with salsa is definitely a party waiting to happen!
Provided by My Food and Family
Categories Dairy
Time 28m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray.
- Beat eggs, milk and flour in large bowl with whisk until blended. Stir in next 4 ingredients. Pour into prepared pan. Bake 14 to 16 min. or until edges are almost set. Top with cheese; bake 2 min. or until melted.
- Roll up omelet immediately, starting at one short end and peeling off paper as omelet is rolled. Place on platter; cut into slices. Serve with salsa.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 205 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 14 g
BACON CHEDDAR ROLLED OMELET
From The Brickhouse Inn Bed and Breakfast Gettysburg, Pennsylvania. Good, fun way to make an omelet. Obviously, you can play with ingredients from ham, sausage, potatoes, etc.
Provided by lazyme
Categories Breakfast
Time 33m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Generously grease foil with cooking spray.
- Place foil in bottom of 13x9-inch baking dish.
- Whisk together flour, milk, butter and eggs until smooth.
- Pour carefully into prepared pan.
- Sprinkle with bacon.
- Bake until eggs are set 15 to 18 minutes.
- Remove from oven and immediately sprinkle with cheese.
- Starting at narrow end of pan and using foil to lift roll the omelet. Wrap with foil and return to warm oven for a few minutes. when ready to serve slice into 1 or 1 1/2 inch slices.
Nutrition Facts : Calories 535.8, Fat 37.9, SaturatedFat 19.2, Cholesterol 369.9, Sodium 924.1, Carbohydrate 16.1, Fiber 0.4, Sugar 0.5, Protein 31.2
BACON OMELETS
Categories Egg Pork Breakfast Brunch Sauté Quick & Easy Bacon Fall Spring Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 5
Steps:
- Put oven rack in middle position and preheat oven to 200°F.
- Cook lardons in a well-seasoned 8-inch steel omelet pan or nonstick skillet over moderate heat, stirring, until well browned, about 8 minutes. Transfer to paper towels to drain and discard fat from pan.
- Whisk eggs, salt, and pepper vigorously in a bowl until foamy.
- Put 2 ovenproof plates in oven to warm, then heat 1/2 tablespoon butter in omelet pan over moderate heat until foam from butter subsides. Pour 1/2 cup egg mixture into pan and cook, lifting up cooked egg around edge with a heatproof rubber spatula to let raw egg flow underneath, until bottom of omelet is set but top is still runny, about 1 1/2 minutes. Scatter half of lardons over omelet, then fold omelet in half using spatula and transfer to a heated plate. Keep warm in oven.
- Make another omelet in same manner, then transfer to other heated plate and serve immediately.
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