BACON & MUSHROOM OMELETS
I had grown tired of the same breakfast meals, so I wanted to make something more interesting. These fresh and flavorful omelets come with a versatile sauce that can also be used as a nacho dip. -Susan Kieboam, Streetsboro, Ohio
Provided by Taste of Home
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small nonstick skillet, cook bacon and mushrooms over medium heat until mushrooms are tender and bacon is crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., In a small bowl, whisk eggs and salt. In a small nonstick skillet, heat 1 teaspoon butter over medium-high heat. Pour in half of the egg mixture. Mixture should set immediately at edges., As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon half of mushroom mixture on one side. Fold omelet in half; slide onto a plate. Repeat for remaining omelet., Meanwhile, for sauce, in a small saucepan, melt 1 tablespoon butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened., Stir in cheeses and taco seasoning until cheese is melted. Serve with omelets and toppings as desired.
Nutrition Facts : Calories 393 calories, Fat 29g fat (14g saturated fat), Cholesterol 426mg cholesterol, Sodium 981mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein.
CRISPY BACON AND SWEET ONION OMELET
Sauteed onions, crispy bacon, and a blend of cheddar and American cheeses provide the filling for this fluffy omelet.
Provided by SIGEP93
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 37m
Yield 2
Number Of Ingredients 9
Steps:
- Cook bacon in a skillet over medium-high heat until crisp. Remove with a slotted spoon to paper towels to drain and cool; crumble the bacon and set aside.
- Melt the butter in a skillet over medium heat. Cook and stir the onions in the butter until tender, about 10 minutes.
- Prepare a 10-inch non-stick skillet with cooking spray and place over a cold burner. Whisk together the eggs and water; pour the egg mixture into the cold skillet. Cover and turn the burner on for medium-low heat. Cook until steam begins to vent from the skillet. Remove the lid. Sprinkle the crumbled bacon, Cheddar cheese, American cheese, salt, and red pepper over the eggs. Spread the onions over the eggs. Gently swirl the skillet in a circular motion to release the omelet and slide it onto a plate. Fold the omelet in half. Allow the cheese to melt, about 2 minutes.
Nutrition Facts : Calories 380.2 calories, Carbohydrate 4.1 g, Cholesterol 416.8 mg, Fat 28.7 g, Fiber 0.5 g, Protein 26.2 g, SaturatedFat 12.7 g, Sodium 1029.6 mg, Sugar 2.1 g
MUSHROOM OMELET WITH BACON AND ONION HASH
Steps:
- Add olive oil to lightly coat a medium saute pan over medium-high heat. Add the garlic and swirl to release the aroma. Add the mushrooms and a pinch of salt and cook, stirring occasionally, until brown. Remove from the pan and set aside.
- Add the beaten egg mixture (be sure that the mixture is smooth¿no hunks of egg white). Tilt the pan to allow the uncooked egg mixture to run to the sides of the pan to create a wide, flat "scrambled egg." Swirl the pan around occasionally to loosen the eggs from the bottom of the pan.
- When the eggs are three-quarters of the way cooked through, sprinkle the middle third of the omelet with the mushrooms and goat cheese. Turn off the heat and sprinkle with the chives.
- Using the spatula, fold the left third of the omelet over the filling. Press gently to secure.
- Gently shake the pan to be sure that the omelet is loosened from the pan. Gently slide the right third of the omelet out onto a serving plate and flip the other two-thirds of the omelet on top. (The omelet should be folded like a letter.)
- Serve the omelet with the Potato Hash. Garnish with chives.
- Plunge the potatoes into boiling water, then immediately drain and place them in a bowl of ice water.
- To a medium cast-iron skillet, add the bacon. Turn the heat to medium-high and cook, stirring occasionally, until the bacon has rendered. Add the onion and cook over low heat, partially covered, until translucent. Add the potatoes and cook until browned and slightly crisp.
BACON, MUSHROOM, AND CHEESE OMELET
Provided by Food Network
Time 13m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Crack the eggs into a bowl, add the milk, and beat them well. Melt the butter in a 7-inch nonstick skillet over medium-high heat. Add the eggs and scramble slightly. Allow the eggs to coat the pan and cook evenly. Crumble the bacon into the eggs, add the mushrooms and cheese, and cook for 1 minute. Carefully slide 1 end of the omelet onto a plate while folding the other end over on top, like a taco. Garnish with scallions and serve immediately.
CHEESE, MUSHROOM AND BACON OVEN-BAKED OMELET
This is really good, the bacon can be replaced with finely chopped cooked ham, and canned well drained sliced mushrooms can be used in place of the fresh
Provided by Kittencalrecipezazz
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees (set oven rack to second-lowest position).
- Butter an 8-inch square baking dish.
- Melt butter in a skillet; add in mushroom slices and cook over medium heat until mushrooms are tender (about 6-8 minutes, adding in the chopped green onions the last 2 minutes of cooking) set aside.
- In a bowl whisk together milk with eggs, flour, salt and black pepper until frothy, then stir in 1 cup grated cheddar cheese, cooked bacon and mushrooms/onion mixture.
- Pour into buttered baking dish, then sprinkle with grated parmesan cheese (if using).
- Bake uncovered for about 20 minutes or until the eggs are set in the center.
- Remove sprinkle with the remaining 1/2 cup cheddar cheese and return to oven for another couple of minutes until cheese is melted.
Nutrition Facts : Calories 351, Fat 28.9, SaturatedFat 13.6, Cholesterol 268.1, Sodium 663.5, Carbohydrate 5, Fiber 0.6, Sugar 1.9, Protein 17.6
DELUXE BACON ONION OMELET
With only four ingredients, this very flavorful omelet melts in your mouth!
Provided by patriciafulda
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 35m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 6.1 g, Cholesterol 310.2 mg, Fat 19.3 g, Fiber 1 g, Protein 15.5 g, SaturatedFat 8 g, Sodium 485 mg, Sugar 3 g
MUSHROOM SAUSAGE OMELETS
When our children were young, I prepared this recipe regularly because it's fast and easy. Loaded with cheese, Italian sausage, fresh mushrooms and garlic, the recipe makes two omelets, but the ingredients can easily be increased to suit larger families.-Catherine Fontana, Fox Lake, Illinois
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a 10-in. nonstick skillet, cook sausage and mushrooms over medium-high heat 4-6 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Remove with a slotted spoon; wipe skillet clean., In a large bowl, whisk eggs, cheese, garlic and pepper until blended. Stir in parsley., In same skillet, heat 2 teaspoons oil over medium-high heat. Pour in half of the egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon half of the sausage mixture on one side; fold omelet in half., Cut omelet in half; slide onto serving plates. Repeat with remaining ingredients.
Nutrition Facts : Calories 360 calories, Fat 27g fat (9g saturated fat), Cholesterol 494mg cholesterol, Sodium 599mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein.
BACON, MUSHROOM AND PEPPER JACK CHEESE OMELET
This is my version of the BMP Omelet that is served at our local Shari's Restaurant. I tapered it down to just 2 eggs for an individual serving, since their 3-egg omelet is a little too filling for me. And sometimes I omit the bacon pieces, and it's just as good. I don't really measure the filling ingredients, but rather just toss in whatever amount I want at the time. But I had to list specific quantities to post this recipe, which are rough estimates. So feel free to adjust the quantities of each ingredient to suit your taste preferences. The system would not accept "Pepper Jack Cheese" as an ingredient (no matter what I did, it changed that ingredient to Monterey Jack cheese). But Pepper Jack really is the variety of Monterey cheese you will want to use in order to get that peppery zing that is the focal point of this omelet. So I had to write that ingredient as cheese, then specify it to be grated Pepper Jack.
Provided by Northwestgal
Categories < 15 Mins
Time 10m
Yield 1 omelet, 1 serving(s)
Number Of Ingredients 9
Steps:
- Lightly spray 8-inch skillet with no-stick spray. Heat skillet over medium heat.
- In a bowl beat together eggs, milk, salt and pepper until frothy. Pour into heated skillet.
- Cook, uncovered, without stirring for about 4 minutes and eggs start to set. As eggs start to set, run a spatula around the edge of the skillet and lift eggs slightly so the uncooked portion can flow underneath.
- When eggs are almost set, sprinkle the crumbled bacon pieces, sliced mushrooms and Pepper Jack cheese down the center of the omelet; let cook another 1 to 2 minutes, or until eggs are set throughout and the cheese is just starting to melt.
- Fold the omelet in thirds by folding one side of the omelet over the filling, and then folding the other side over the first side.
- Transfer the omelet to a plate. Garnish the top of the omelet with sliced black olives and green onion slices.
FAVORITE BACON MUSHROOM OMELET
Steps:
- Put 1 1/2 Tbsp. of butter in frying pan on medium hot stove burner. When butter is melted and heated, place chopped mushrooms, Worcestershire sauce, onion powder, and garlic powder in pan. Allow mushroom mixture to cook for about three minutes, or until mushrooms are softened and browned. Then add crumbled bacon to the mushroom mixture. Beat eggs with a fork in a small bowl, and mix the salt and pepper into eggs. Add rest of butter to pan and mushroom mixture and allow it to melt.
- Turn stove down to medium heat. When butter is melted, spread mushroom and bacon mixture evenly around pan. Then pour the eggs over the mushroom and bacon mixture. Allow the omelet to cook until, when the pan is tilted, the top of the eggs do longer run, but are still wet. (Do not flip the omelet. The eggs on the top will cook with the melting cheese in the omelet, producing a gooey cheesy inside of the omelet.) Sprinkle grated cheese onto one side of the omelet.
- Carefully fold the cheeseless side of the omelet onto the cheese side of the omelet with a spatula, attempting not to let the egg fall apart (if the egg does fall apart, pile the broken egg bits onto the cheese side of the omelet as evenly as possible, and then fold the halved omelet in half again, creating a triangle-like shape. The omelet will be more compact, but it will still look neat and taste the same.) Allow the folded omelet to cook for about one minutes, or until cheese is melted, and them flip the omelet, and let it cook for another thirty seconds. Then slide your bacon mushroom omelet onto a plate and enjoy!!!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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BACON MUSHROOM OMELETTE RECIPE - SIMPLY HOME COOKED
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Cuisine AmericanTotal Time 20 minsCategory BreakfastCalories 327 per serving
- In a skillet cook the chopped bacon over medium high heat until crispy. Remove from the pan and set aside.
- Add the sliced mushrooms and grated garlic to the pan. Cook the mushrooms until tender. Season with salt and pepper to taste. Add the cooked bacon bits back into the pan.
- In a separate bowl, use an electric mixer to beat the eggs and milk until airy. Add the chopped chives to the beaten eggs.
- Pour the eggs over the bacon and mushrooms. Cook about 1-2 minutes. Flip the omelette using a thin silicone spatula.
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