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.
CHEDDAR, BACON & APPLE OMELET
Make and share this Cheddar, Bacon & Apple Omelet recipe from Food.com.
Provided by keenbutterfly
Categories Very Low Carbs
Time 15m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 8
Steps:
- Saute chopped apples in butter, remove from skillet. Beat eggs with water with a fork. Pour eggs into heated pan with the remains of the butter from sauteing the apples. When semi-firm, sprinkle with cheese, then apples and bacon. Fold omelet, allow to finish cooking. Serve and enjoy!
Nutrition Facts : Calories 573.9, Fat 44.2, SaturatedFat 21.5, Cholesterol 638.6, Sodium 733.4, Carbohydrate 8.2, Fiber 1.1, Sugar 5.6, Protein 35
BACON AND CHEDDAR OMELET
You can make fluffy omelets in less time (and with much less effort) than you may think. This brunch-worthy version has a bacon-and-cheddar-cheese filling.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 15m
Number Of Ingredients 5
Steps:
- In a small skillet over medium heat, cook bacon until crisp, turning as needed, 3 to 5 minutes. Transfer to a paper towel to drain; let cool slightly, then crumble.
- In a small bowl, whisk together eggs and salt until frothy. Make omelet, adding olive oil or butter to heated pan; fill with shredded cheddar cheese and crumbled bacon.
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