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
BACON, SPINACH, AND BRIE OMELET
Steps:
- In a 10-inch skillet, cook the bacon over medium heat for 8 to 10 minutes, or until crisp. Using a slotted spoon, transfer to paper towels to drain. When cool, chop coarsely and set aside. Pour out the fat, leaving just a thin film in the bottom of the hot skillet. Add the spinach and cook, stirring, for about 45 seconds, or until wilted. Using tongs, transfer the spinach to a small bowl. Add a pinch of salt and a grinding of pepper to the spinach. Place the Brie in a separate small bowl. Break the eggs into a medium bowl and add the water. Stir with a flat whisk, spiral whisk, or a fork just until blended. Add a pinch of salt and a grinding of pepper. Heat a 7- or 8-inch omelet pan or skillet over medium heat for about 1 minute, or until hot. Add the butter and heat for 10 seconds, or until the butter foams and then begins to subside. Immediately pour the eggs into the center of the pan. They should sizzle on contact. Cook for about 10 seconds, or until the bottom is just set. Using a flat-edged rubber or silicone spatula, pull the set edges from the sides of the pan toward the center and tilt the pan to allow the unset egg to run toward the sides of the pan. Cook for 1 to 2 minutes, until the eggs are soft set. Sprinkle the bacon on top of the eggs. Place the Brie slices down the center of the eggs. Use tongs or a fork to put the spinach on top of the cheese. Remove the pan from the heat. Using a flat-edged rubber or silicone spatula, turn the one-third of the omelet nearest the handle over the filling in the center. Holding the pan by the handle, tilt the pan. With the edge of the spatula guide the omelet as it rolls out onto a plate, forming a seam-side-down envelope. Serve at once.
SPINACH, BACON AND POTATO OMELET: TORTILLA DE PAPA Y CARNE DE CERDO CON ESPINACA
Steps:
- Preheat the broiler.
- Arrange the bacon on a baking sheet in a single layer. Place under the broiler, cook for 4 minutes, remove from the oven and flip each piece to its opposite side. Place back under the broiler and cook until crisp. Remove from the baking sheet and drain on 3 paper towels. Set aside.
- Boil the potatoes in 2 to 3 cups of water until tender. Drain and set aside.
- In a 12-inch nonstick oven proof saute pan heat the olive oil and butter on medium heat. Add the sofrito and stir-fry until golden brown. Add the potatoes and cook for 8 to 10 minutes, seasoning with salt and pepper, to taste. Beat the eggs until fluffy and add the spinach, mix well.
- Pour the egg mixture over the potatoes and shake the pan a bit while the eggs begin to set. Using a heat resistant spatula pull the egg mixture from the sides of the pan slightly tipping the pan in the same direction allowing the eggs to fill up the space. Repeat 2 or 3 more times going around entire pan. Place the pan under the broiler for 10 minutes or until golden brown on top.
- Cut into wedges and serve with warm crusty bread or whole-grain toast!
FRESH SPINACH TOMATO AND BACON OMELET
Make and share this Fresh Spinach Tomato and Bacon Omelet recipe from Food.com.
Provided by Potagekempcc
Categories Breakfast
Time 13m
Yield 1 Omelet
Number Of Ingredients 11
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 to center using a rubber spatula.
- Add bacon bits, tomatoes, spinach, garlic, parsley, chives and cook for 1-2 minutes. Flip omelet over and cook about 1-minute.
- Carefully remove omelet from pan by folding omelet in half. Place on a warm serving plate.
- Garnish plates with bacon and fresh seasonal fruit.
Nutrition Facts : Calories 552.3, Fat 46.1, SaturatedFat 20.3, Cholesterol 770.5, Sodium 1075.7, Carbohydrate 5.5, Fiber 1.3, Sugar 2.2, Protein 28.3
BACON & BRIE OMELETTE WEDGES WITH SUMMER SALAD
Spanish-style frittatas, or 'tortilla', are traditionally served in thick slices complete with oozing cheese and a crunchy salad
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 9
Steps:
- Turn on the grill and heat 1 tsp of the oil in a small pan. Add the lardons and fry until crisp and golden. Drain on kitchen paper.
- Heat 2 tsp of the oil in a non-stick frying pan. Mix together the eggs, lardons, chives and some ground black pepper. Pour into the frying pan and cook over a low heat until semi-set, then lay the brie on top. Grill until set and golden. Remove from the pan and cut into wedges just before serving.
- Meanwhile, mix the remaining olive oil, vinegar, mustard and seasoning in a bowl. Toss in the cucumber and radishes, and serve alongside the omelette wedges.
Nutrition Facts : Calories 395 calories, Fat 31 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2.2 milligram of sodium
BRIE OMELET
Make and share this Brie Omelet recipe from Food.com.
Provided by CJAY8248
Categories Breakfast
Time 7m
Yield 1 omelet, 1 serving(s)
Number Of Ingredients 4
Steps:
- Add oil to a skillet over high heat.
- Remove the rind from 3 slices of Brie.
- Whisk eggs for 1 minute. While moving the skillet in a circular motion, pour the eggs in continuing motion, cook until the outside edges are firm (approximately 1 minute). Then flip the omelet to finish cooking (about 30 seconds). Place the cheese slices in the center and fold the omelet. Salt and pepper to taste.
- Try this recipe with Camembert as well.
Nutrition Facts : Calories 453.2, Fat 41.3, SaturatedFat 8.4, Cholesterol 558, Sodium 213.5, Carbohydrate 1.1, Sugar 0.6, Protein 18.8
SPINACH AND BRIE OMELET
Steps:
- Wash the spinach in plenty of cold water at least twice to get rid of any grit or sand. The easiest way is to swish it around in a bowlful of cold water and lift it out. If there's grit in the bottom of the bowl, change the water and repeat the process. You can leave on the stems if you're using baby spinach. Otherwise, tear off the stems at the base of the large, crinkly leaves and discard.
- Steam the spinach by tossing it with a little water in a skillet over high heat. Alternatively, microwave it for 1 minute.
- Cool the spinach by running it under cold water, and drain it well in a colander. Give it a couple of good squeezes with your hands to get rid of as much liquid as possible. Using a sharp knife, roughly chop the spinach into 1/2-inch pieces.
- Using a whisk or a fork, beat the eggs with some salt and pepper in a small bowl until frothy.
- Heat the butter in an 8-inch nonstick skillet over medium heat. Add 1/3 cup of the spinach and sauté for 1 minute, or until very hot.
- Pour the eggs into the pan, tilting the pan to evenly distribute the eggs over the spinach. Let the eggs cook and set for about 5 seconds.
- Using a silicone or rubber spatula, gently pull the cooked egg from the edges toward the center of the pan, while allowing the liquid egg to run underneath and onto the hot pan. After about 30 seconds, or when the eggs look cooked but are still moist, arrange the Brie slices on half of the omelet. The cheese is soft and will melt quickly.
- Using the spatula, fold the omelet in half. Cook the omelet for another 10 seconds. Slide the omelet from the pan onto a serving plate.
BRIE & BACON OMELET (TREASURE TROVE #10)
My treasure trove of long-lost, but newly found recipes will soon be exhausted. I am down to the last few that happen to all be breakfast dishes that esp appeal to me. As w/many of the others, I have no clue about the orig source of this recipe. (Times have been estimated. Prep time includes time to prepare ingredients & crisp the bacon. Cook time refers to cooking the omelets only.) Enjoy!
Provided by twissis
Categories Breakfast
Time 30m
Yield 2 Omelet Halves, 2 serving(s)
Number Of Ingredients 8
Steps:
- Over med-low heat, melt butter in a 10-in ovenproof skillet or omelet pan, tilting pan to coat bottom & sides. Saute onion till tender (about 3 min).
- While onion is cooking, combine eggs, milk & pepper.
- Increase heat to med-high. Pour egg mixture into skillet & cook till edges begin to set.
- Using a fork, gently pull edges of the eggs away from the sides of the pan so the uncooked egg mixture flows under the cooked edges. Continue till most of the egg mixture is set & the surface of the omelet is just slightly wet.
- Sprinkle cheese, bacon & nuts over the top of the omelet. Fold in half, cut into 2 pieces & serve immediately.
- NOTE: Brie cheese & fresh fruit are often paired & serving this omelet w/your choice of fresh fruit was suggested.
Nutrition Facts : Calories 719.5, Fat 66.2, SaturatedFat 24.1, Cholesterol 517, Sodium 793.6, Carbohydrate 6, Fiber 2.2, Sugar 1.9, Protein 26.9
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