Bauern Omelette German Omelette Food

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WESTERN OMELETTE



Western Omelette image

French omelets are smooth and sunny yellow with the filling rolled neatly inside. This is a western American-style omelet; the goodies are mixed up with the egg and given a good tanning in the pan.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

12 large eggs
Kosher salt and freshly ground black pepper
1/4 cup unsalted butter
1/2 green bell pepper, cut into 1/2-inch dice
1/2 red bell pepper, cut into 1/2-inch dice
6 ounces boiled ham (in one piece), cut into 1/2-inch dice
4 scallions (white and green), roughly chopped
1/2 cup grated white cheese (about 2 ounces), such as Monterey Jack, cheddar, or Gouda (optional)

Steps:

  • In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside.
  • Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl.
  • Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set.
  • Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all.

PIZZA OMELETTE



Pizza Omelette image

Make and share this Pizza Omelette recipe from Food.com.

Provided by tasb395

Categories     Breakfast

Time 30m

Yield 1 serving(s)

Number Of Ingredients 5

3 eggs, beaten
3 -4 tablespoons pizza sauce, depending on how big your omelette is
2 ounces pepperoni, to cover 1/2 of your omelette
1/4 cup mushroom, sliced
1/4 cup mozzarella cheese

Steps:

  • In a small bowl beat your eggs. Heat a frying pan, spray with non-stick spray or coat the bottom with oil.
  • Pour eggs into the pan and cook until you are able to get a spatula under it and flip without breaking it.
  • When it is flipped over top with pizza sauce, I usually coat the whole top, then on 1/2 of the omelette layer pepperoni, mushrooms and green pepper, (you can saute the mushrooms and peppers if you like, even add olives too). Top with mozzarella and fold over. Cook until cheese is melted.
  • Can be served by it's self or with hashbrowns of even rice.

Nutrition Facts : Calories 585.4, Fat 45.4, SaturatedFat 16.8, Cholesterol 639.3, Sodium 1337, Carbohydrate 3.3, Fiber 0.4, Sugar 1.4, Protein 38.5

GERMAN POTATO OMELET



German Potato Omelet image

This is an old German dish that all of us kids enjoyed when we were growing up. With a side toast and jam, this flavorful omelet will make your family as happy as it made all of us. -Katherine Stallwood, Richland, Washington

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 6

2 large potatoes, thinly sliced
1/4 cup butter, divided
1/2 cup sliced green onions
8 large eggs
1/4 cup 2% milk
Salt and pepper to taste

Steps:

  • In a large skillet, cook potatoes in 2 tablespoons butter for 15 minutes or until browned and tender. Sprinkle with onions; set aside and keep warm. , In a large nonstick skillet, melt remaining butter over medium-high heat. Whisk the eggs and milk. Add egg mixture to skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon potato mixture on one side; fold other side over filling. Invert omelet onto a plate to serve. Cut into wedges and season as desired.

Nutrition Facts : Calories 400 calories, Fat 22g fat (11g saturated fat), Cholesterol 404mg cholesterol, Sodium 253mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 4g fiber), Protein 17g protein.

BAUERN OMELETTE (GERMAN OMELETTE)



Bauern Omelette (German Omelette) image

Make and share this Bauern Omelette (German Omelette) recipe from Food.com.

Provided by Galley Devil

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

6 eggs
150 g potatoes, boiled, peeled, cubed
50 g onions, diced fine
100 g turkey bacon, cut into strips
20 g butter
salt, to taste
pepper, to taste
oil, for frying

Steps:

  • In a medium bowl, whisk eggs togeether well.
  • Add salt and pepper and whisk again.
  • Pour a little oil in a cast-iron pan and saute onion, bacon and potato.
  • Add the butter and allow it to melt before pouring in the egg.
  • Allow it to cook on low heat and, when golden-brown, garnish with chopped herbs (if desired).
  • Serve hot.

Nutrition Facts : Calories 242.5, Fat 16.6, SaturatedFat 6.2, Cholesterol 350.4, Sodium 439.5, Carbohydrate 8.8, Fiber 1, Sugar 1.9, Protein 14.1

CLASSIC FRENCH OMELETTE



Classic French Omelette image

A classic French omelette-simple yet elegant-should have a silky-smooth exterior and a custardy interior that's just barely cooked. Chef Boulud walks you through every step: from whisking, to cooking, to shaping the omelette into its iconic rolled cylinder. It may take a few tries to get it just right, but the effort is worth it!

Provided by Daniel Boulud

Categories     main-dish

Time 5m

Yield 2 servings

Number Of Ingredients 5

5 large eggs
Sea salt
Freshly ground white pepper
1 tablespoon unsalted clarified butter, from 8 Tbsp (114g) unsalted butter; see method in Step 1
1 teaspoon unsalted butter

Steps:

  • Crack eggs into a medium bowl. Use a fork to whisk until thoroughly combined, about 1 minute; stir in a pinch of salt and a few grinds of pepper. To make clarified butter: In a small saucepan, melt 8 tablespoons (1 stick) unsalted butter over medium heat and bring to a simmer, 5-7 minutes. As white foam collects on the surface, skim off with a small ladle or spoon and discard; these are the milk solids. Reduce heat to medium-low and continue skimming until the butter is clear. Pour the clarified butter through a cheesecloth-lined strainer to catch the smaller milk solids, and set aside. (Note: Clarified butter has a higher smoke point than regular butter, allowing for cooking at higher temperatures. Clarified butter can be stored in an airtight container in the refrigerator for several months.)
  • Heat a 10-inch nonstick sauté pan over medium heat. Add 1 tablespoon clarified butter and swirl to coat to bottom. When the pan is hot, pour in the eggs and begin quickly and gently shaking the pan. While shaking, stir the eggs with a heatproof spatula, using small circular movements to loosen the curds and lightly scramble, about 20 seconds. The constant movement should prevent any part of the eggs from overcooking or taking on color.
  • When the eggs are creamy and still only partly cooked, shake the pan to level the omelette. Turn the heat to low. Tilt the pan slightly and begin rolling the omelette: first, loosen the edge closest to the handle, then roll it toward the middle. (The cooked side should show no browning.) When the omelette is half-rolled, run the spatula around the far edge to release the eggs from the pan. Then tilt the pan more sharply and tap it firmly on the stovetop (or a cutting board) to loosen the omelette. Bang on the handle with your free hand to help the far edge begin to roll up; use the spatula as needed to tuck it toward the center of the omelette. Add butter to the pan and let it melt along the exterior of the omelette.
  • Gently flip the omelette onto a plate, seam side down. Use your hands or a spatula to gently perfect the shape and tuck in any loose edges. Serve immediately.

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