Country Omelet Food

COUNTRY OMELET

Steps:

• Preheat broiler to a moderate heat.
• In a skillet heat 1 T butter and the olive oil; add diced ham and sausages and saute for about 2 minutes over medium heat until lightly browned.
• Remove ham and sausages and reserve.
• Add potato to pan; saute until soft and golden brown.
• Combine eggs with parsley and green onion; season with salt and pepper.
• Stir in ham and sausages.
• Pour egg mixture into pan.
• Blend quickly with the potato and cook over moderate heat, shaking the pan a few times to prevent sticking.
• When the edge of the omelette starts to set, put the remaining butter on the edge of the omelette and tilt pan to let butter flow around it.
• After about 2 minutes, sprinkle omelet with grated cheese, put pan under a medium broiler to brown the top and melt the cheese.

COUNTRY-STYLE OMELET

Steps:

• Whisk the eggs until frothy and season with salt and pepper.
• Meanwhile, melt 1 tablespoon of the butter in a 10-inch nonstick skillet over medium heat. Add the ham and scallions and cook until the ham is browned and warmed through, then remove to a plate.
• Wipe the pan out and place it back over the heat. Add the remaining 1 tablespoon of butter and swirl around until melted, then add the eggs. Using a rubber spatula, move the outside edges of the eggs inward as they begin to set up. Continue to cook until the eggs are set and begin to get some color. Sprinkle the ham and cheese evenly over the surface of the eggs. When ready to serve, fold the omelet in half and slide out on to a plate.

COUNTRY OMELET

Steps:

• Heat the oil and butter in a nonstick skillet until hot but not smoking. Add the onions and potatoes and cook, covered, for about 10 minutes, stirring the mixture every 3 to 4 minutes. Arrange the tomato slices so they cover most of the surface of the potato-and-onion mixture, cover, and cook for 1 minute.
• Meanwhile, break the eggs into a bowl, add the chives, salt and pepper, and mix together with a fork. Add the egg mixture to the skillet and stir gently with the tines of the fork for about 1 minute to allow the eggs to flow between the potatoes. Then place the skillet under a hot broiler, 3 or 4 inches from the heat, and cook for about 3 minutes, until eggs are set.
• Invert onto a platter, cut into wedges and serve.

OMELET

Steps:

• Crack eggs into a medium bowl. Add 1 tablespoon water, and salt and pepper. Whisk with a fork until egg whites are incorporated into yolks. Mix in herbs, if using.
• Place a 8- to 9-inch skillet (preferably nonstick or seasoned carbon steel) over high heat. Melt butter until bubbling subsides.
• Pour in egg mixture and reduce heat to medium. With the back of a fork or a heatproof rubber spatula, whisk eggs around skillet until the bottom begins to set. This takes only a few seconds. Add any fillings, if using.
• Tilt skillet and either bang or flip egg over itself. Use fork or spatula if necessary to complete folding in half or thirds. Angle the skillet and a serving plate together, and flip omelet onto plate.

OPEN-FACED FRENCH COUNTRY OMELET

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.

COUNTRY GARDEN OMELET

Steps:

• Beat eggs with salt, ground mustard, cayenne and onion powder until well blended; set aside.
• In 12 inch skillet saute red and green bell peppers and onion in vegetable oil over medium heat until soft.
• Stir in ham and sausage.
• Remove to plate.
• In same skillet, pour in egg mixture.
• Cook over medium heat for 3-5 minutes, lifting up edges to let liquid egg in the center to flow into skillet.
• Continue cooking until egg mixture is firm, but not browned.
• Pour reserved peppers, onion, ham and sausage onto 1/2 of the omelet.
• Sprinkle with 1/2 of the cheese.
• Fold omelet in half with spatula.
• Sprinkle with remaining cheese.
• Enjoy!

COUNTRY OVEN OMELET

Steps:

• In a skillet, saute 1/2 cup onion in oil.
• Add hashbrowns, 3/4 teaspoon salt and 1/4 teaspoon pepper.
• Cook over medium heat for 5 minutes or until hash browns are thawed.
• Press mixture into an ungreased 10 inch pie plate, forming a shell.
• Bake at 400 degrees for 20 minutes.
• In a skillet, cook the beef, peppers and remaining onion until meat is browned; drain.
• Stir in parsley.
• Spoon into the potato shell.
• Sprinkle with cheese.
• In a bowl, beat eggs, milk, paprika and remaining salt and pepper; pour over meat mixture.
• Bake at 400 degrees for 30 minutes or until tests done.
• Let stand 5 minutes before cutting.

COUNTRY STYLE OMELETTE

Steps:

• Whisk eggs in a medium bowl.
• Add grated potato, parsley, ham, pepper, sage and onion to bowl and mix.
• Melt butter in pan over medium heat and add mixture, set temperature so it is just bubbling.
• Evenly spread mushrooms, tomato, capsicum and cheeses over top.
• Cook without turning until top is starting to firm, around 30 minutes.
• If required flip over and cook other side around one minute to set egg.
• Serve cut in half without folding.