COUNTRY FRENCH OMELETTE RECIPE
Our Country French Omelette Recipe is a savory breakfast that the whole family will enjoy!
Provided by Ruthie
Categories Breakfast
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven 350 degrees F.
- In a 10 inch oven proof skillet, over medium high, cook bacon 4-5 minutes or until nicely browned.
- Remove from pan; set aside.
- Remove excess grease from pan, add olive oil, potatoes, and shallot.
- Reduce to medium low and cook 7-8 minutes until tender and edges are crisp; stirring occasionally.
- Mean while; in a small bowl whisk eggs, milk, salt and pepper.
- Add bacon back into skillet and stir to combine.
- Evenly pour egg mixture over skillet and place into oven to bake approximately 8 minutes or until eggs are set.
- Slice and serve with chives and chevre goat cheese.
- Enjoy your Country French Omelette Recipe!
Nutrition Facts : Calories 319 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 216 milligrams cholesterol, Fat 16 grams fat, Fiber 3 grams fiber, Protein 18 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 537 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
BACON AND POTATO FRITTATA WITH GREENS
This is a wonderful meal anytime of day or night. My grandfather used to make frittatas quite often. Instead of finishing a frittata under the broiler he would cook it halfway, put a plate on top of the pan, flip the pan over, and slide the frittata back into the pan to cook the other side. Sometimes a frittata would stick; other times the hot oil would drip on him as he performed this maneuver. It was during these moments that I learned all the really good Italian curse words I still use to this day.
Provided by Chef John
Categories Breakfast and Brunch Potatoes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Cook and stir bacon in a large oven-proof skillet over medium heat until evenly browned and crispy, about 10 minutes. Drain all but 1 teaspoon bacon grease from the skillet.
- Stir potato slices, water, garlic, red pepper flakes, salt, and black pepper into bacon; cover the skillet with a lid and cook until potatoes are tender, about 10 minutes.
- Mix Swiss chard into potato mixture; cook and stir until chard is slightly wilted, 2 to 3 minutes.
- Pour eggs over potato-chard mixture, stir gently, and remove skillet from heat. Top egg mixture with Parmesan cheese.
- Broil in the preheated oven until eggs are set and frittata is golden brown around the edges, 3 to 4 minutes.
Nutrition Facts : Calories 150.1 calories, Carbohydrate 6.6 g, Cholesterol 196.5 mg, Fat 8.9 g, Fiber 1.1 g, Protein 11.2 g, SaturatedFat 3.1 g, Sodium 342 mg, Sugar 1 g
BACON, POTATO AND ONION FRITTATA
Make and share this Bacon, Potato and Onion Frittata recipe from Food.com.
Provided by Christine MT
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brown bacon in nonstick skillet, with ovenproof handle, 5 minutes.
- Transfer bacon to papertowel to drain.
- Pour off all but 1 tablespoon fat.
- Add potato, onion and rosemary.
- Cover; lower heat; cook, turning slices, until tender, about 10 minutes.
- Whisk eggs, water, salt and pepper in bowl.
- Pour over potatoes.
- Stir in bacon.
- Sprinkle with paprika.
- Bake, uncovered, in 350 degree oven until set, 8 to 10 minutes.
Nutrition Facts : Calories 296.6, Fat 17.8, SaturatedFat 5.8, Cholesterol 332.7, Sodium 591.2, Carbohydrate 19.6, Fiber 2.5, Sugar 2.9, Protein 14.2
COUNTRY FRENCH OMELET
Provided by Ina Garten
Time 35m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.
- Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.
- Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.
COUNTRY FRENCH OMELET (BACON & POTATO FRITTATA) RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F. Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate. Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon. Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.
POTATO & BACON FRITTATA
Steps:
- Preheat oven to 400°. In a large bowl, whisk eggs, parsley, milk, salt and pepper; set aside. In a 10-in. ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp. , Add potatoes, onions and sage; cook until potatoes are tender. Reduce heat; sprinkle with cheese. Top with egg mixture and tomato slices., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 15 minutes. Cut into wedges.
Nutrition Facts : Calories 287 calories, Fat 21g fat (8g saturated fat), Cholesterol 295mg cholesterol, Sodium 441mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.
POTATO BACON OMELET
Steps:
- In a small nonstick skillet, cook bacon and onion over medium heat until bacon is crisp. Add potato; heat through. Drain. Remove from skillet and set aside. Remove to paper towels to drain., In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. 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 bacon mixture and potato on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate.
Nutrition Facts : Calories 560 calories, Fat 40g fat (20g saturated fat), Cholesterol 709mg cholesterol, Sodium 1052mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 31g protein.
BACON POTATO FRITTATA
This is a very tasty alternative to a usual "run of the mill" omelette. My mother found this recipe in "Hometown Cooking" (by Better Homes and Gardens), and now it's a weekend breakfast favorite in my family. My Mother omits the green onion, and cooks sliced yellow onion with the potatoes.
Provided by Kibbie
Categories One Dish Meal
Time 42m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Using a large, nonstick skillet, cook bacon pieces until crisp.
- Reserve 2 T. of bacon drippings.
- Drain bacon pieces on paper towel.
- Add potato slices to skillet with reserved bacon drippings.
- Cover and cook over medium heat for 12 to 15 minutes until tender and lightly browned.
- Turn potato slices over and turn down heat to prevent over-browning (if necessary).
- In large bowl, beat eggs, milk, pepper, and salt until combined.
- Stir in cheese, green onion, and basil.
- Set aside.
- Spread cooked potatoes in an even layer over the bottom of skillet.
- Sprinkle the bacon over the potatoes.
- Pour in egg mixture.
- Cover, reduce heat to medium low.
- Cook 15 to 20 minutes until top surface of egg is set.
- Decrease heat to low if necessary, to allow center to cook without over-cooking the edges.
- Loosen edges of frittata from pan, carefully invert onto large serving plate.
- Cut into wedges.
- Put a dollop of sour cream or salsa on top right before serving, if desired.
OPEN-FACED FRENCH COUNTRY OMELET
Great for breakfast, brunch or dinner! For vegetarian option, omit bacon and use 1 tablespoon of olive oil instead. 1 serve = 9 ww points.
Provided by SharleneW
Categories Breakfast
Time 37m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a 10-inch ovenproof, nonstick frying pan, combine bacon, potatoes, onion and garlic over medium heat.
- Stir often until bacon is crisp and potatoes are browned, about 20 minutes.
- Spoon mixture into a bowl and keep warm.
- While bacon mixture cooks, beat eggs in a bowl until blended.
- When bacon mixture is done, transfer to bowl and pour eggs into frying pan.
- Cook on medium-low heat until eggs on bottom begin to set; push aside or lift cooked egg to let liquid egg flow to bottom of pan. Repeat until eggs are softly set but still creamy-looking on top, about 7 minutes total.
- Preheat broiler.
- Sprinkle eggs with half of cheese.
- Top with bacon mixture and sprinkle with remaining cheese.
- Broil omelet 6 inches from heat until cheese is melted, about 2 minutes.
- Sprinkle with parsley.
- Cut in wedges to serve.
- Season and garnish to taste with pepper and sour cream.
Nutrition Facts : Calories 382.7, Fat 26.6, SaturatedFat 10.6, Cholesterol 457.3, Sodium 447.5, Carbohydrate 13.1, Fiber 1.6, Sugar 2.1, Protein 21.8
BACON POTATO OMELET
Steps:
- In a 9-in. nonstick skillet, cook bacon until crisp. Drain, reserving drippings. Set bacon aside. , Cook potatoes and onion in drippings until tender, stirring occasionally. Add eggs, salt and pepper; mix gently. Cover and cook over medium heat until eggs, salt and pepper; mix gently. Cover and cook over medium heat until eggs are completely set. Sprinkle with cheese. , Remove from the heat; cover and let stand until cheese is melted. Sprinkle with bacon. Carefully run a knife around edge of skillet to loosen; transfer to a serving plate. Cut into wedges.
Nutrition Facts : Calories 277 calories, Fat 14g fat (7g saturated fat), Cholesterol 238mg cholesterol, Sodium 285mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 15g protein.
THE FARMER'S FRITTATA (ITALIAN-STYLE OMELET)
Loaded with fresh vegetables and a touch of bacon, this farmer's frittata is my favorite type of frittata. It's a perfect way to use your gorgeous, fresh garden vegetables. Curing the squash with kosher salt pulls out the bitterness and makes the squash taste sweeter. It's got great texture, taste, and visual appeal and can be served hot, warm, at room temperature or cold for any meal of the day.
Provided by Chef John
Categories Omelets
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Combine zucchini and summer squash in a bowl and sprinkle 2 tablespoons kosher salt over top; toss until everything is evenly coated. Let sit for 15 minutes, tossing occasionally.
- Thoroughly rinse squash with cold water to remove all salt; transfer to a colander and let drain for 15 minutes.
- Heat 1 tablespoon olive oil in a 10-inch, oven-proof skillet over medium heat. Add bacon and cook until browned and almost crisp, about 5 minutes.
- While the bacon is cooking, mix eggs, 1/4 teaspoon kosher salt, black pepper, cayenne, and green onions together with a fork in a large bowl.
- Raise the heat on the bacon to medium-high; toss in peppers and red onion plus a pinch of salt. Cook and stir until the peppers just start to soften and the onions turn translucent, about 3 minutes. Add drained squash and carefully stir together; cook until squash is just barely tender, about 5 minutes.
- Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Toss Cheddar cheese into the skillet and pour egg mixture over top. Stir with a spatula (like you were making scrambled eggs) until it starts to thicken up, 30 to 45 seconds. Shake the pan gently to settle the contents and turn off the heat. Push the edges down a bit with the spatula and sprinkle goat cheese over top. Drizzle with remaining 1 tablespoon olive oil.
- Place under the preheated broiler until the surface is lightly browned and frittata is firm to the touch, 2 to 3 minutes.
- Sprinkle with more green onions and let cool for 5 minutes before transferring it onto a serving plate.
Nutrition Facts : Calories 278.1 calories, Carbohydrate 7 g, Cholesterol 274.5 mg, Fat 20.8 g, Fiber 1.8 g, Protein 17 g, SaturatedFat 8.8 g, Sodium 2291.9 mg, Sugar 4.4 g
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- Preheat the oven to 350 degrees. Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.
- Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.
- Meanwhile, in a medium bowl, beat the eggs, milk, ½ teaspoon salt, and ¼ teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.
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