FARMER'S OMELET
This is a delicious weekend brunch omelet or a special breakfast when you have guests. We serve it with biscuits and fresh fruit slices. You won't leave the table hungry!
Provided by PanNan
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place potatoes in a sauce pan and cover with water and a dash of salt.
- Bring to a boil and cook for 10 minutes after reaching the boiling point.
- Drain and set aside.
- Cook the bacon in a large skillet.
- Remove the bacon and set aside.
- Fry the drained potatoes in the bacon grease for about 5 minutes.
- Add the mushrooms, peas, bacon, parsley and chives to the potatoes.
- Saute the mixture a few minutes.
- Meanwhile beat the eggs in a medium bowl with milk.
- Add salt and pepper.
- Add the egg mixture to the potato mixture.
- Cook slowly and lift the cooked egg portions occasionally to allow the uncooked egg portions to reach the bottom of the pan.
- When the eggs are completely set and cooked throughout, turn upside down onto serving platter.
- Slice into 4 wedges and serve.
PORTUGUESE FARMERS CHEESE OMELET
Rabacal Cheese is semi-hard and comes from Sheep's milk in the Province of Beira Litoral in Central Portugal. Rabacal Cheese combines with fresh peppers, Maui onions and Fresh Herbs to make a wonderful omelet.
Provided by Potagekempcc
Categories Breakfast
Time 6m
Yield 1 Omelet
Number Of Ingredients 12
Steps:
- In a small bowl whisk eggs, sea salt, white pepper, Portuguese Allspice and cream.
- In a 8-inch omelet pan melt butter. As the eggs start to set-up gently push to the center using a rubber spatula.
- Add onions, peppers, Rabacal cheese and cook omelet 1-2 minutes. Add cilantro, cook 1-minute and flip omelet over.
- Carefully remove omelet from pan by folding in half. Place omelet on a warm serving plate. Garnish with Fresh Cantaloupe or Fresh Fruit and Fresh Sliced Tomatoes.
Nutrition Facts : Calories 588.7, Fat 34.5, SaturatedFat 16, Cholesterol 750.4, Sodium 846.7, Carbohydrate 35.2, Fiber 4.7, Sugar 26.7, Protein 35.9
BAUERNFRüHSTüCK-FARMERS BREAKFAST OMELET
Posting this for World Tour 2006; this is a great light dinner for 2 or three people and it of course is a wonderful breakfast. Not for the diet conscious by any means :-P
Provided by JanetB-KY
Categories Breakfast
Time 23m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- In a frying pan, fry the bacon until crisp; remove and drain on paper towel.
- Drain most of the bacon fat from the frying pan, add the butter and saute' the onion until soft.
- Add the potatoes and brown lightly.
- Beat the eggs lightly and add the salt, pepper and milk, and finally the chopped bacon.
- Pour the egg mixture over the onions and potatoes and stir occasionally until cooked.
Nutrition Facts : Calories 744.9, Fat 32.4, SaturatedFat 12.8, Cholesterol 593.9, Sodium 1087.7, Carbohydrate 82.2, Fiber 10.3, Sugar 6.2, Protein 31.9
FARMERS OMELET
Here where I live, an omelet is not eaten for breakfast, but rather for dinner or a great luch in the middle of the day. This wonderful omelet can of course, be eaten any time. It comes from our local market, SPAR, which had it published in a brochure. Very simple to make, and a good, old-fashioned, farm-type dish. Velbekomme!
Provided by silly sally
Categories < 30 Mins
Time 30m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Cut potatoes and sausages (or bacon) in small pieces. Fry them lightly in a frying pan. Whisk together the eggs, water and salt. Pour this over the items in the pan. On top, lay the leeks that have been sliced, and also slices of the tomatoes. Turn the heat down tolow and let "set". Serv with a good type bread.
FARMER'S OMELET II
Make and share this Farmer's Omelet II recipe from Food.com.
Provided by Hey Jude
Categories Breakfast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350° F.
- Cook sausage over medium heat in a 10-inch cast-iron or ovenproof skillet, stirring unil browned, 2-3 minutes.
- Remove with a slotted spoon to a bowl.
- Melt butter in the skillet.
- Add potato.
- Cook, stirring, until browned, 5-7 minutes.
- Remove with a slotted spoon; add to sausage in the bowl.
- Put onion, green bell pepper, and mushrooms in skillet.
- Cook, stirring, until soft, about 5 minutes.
- Add sausage and potato to skillet; cook, stirring, 1 minute.
- Add beaten eggs, salt and black pepper to taste to skillet.
- Do not stir.
- Bake in the oven until puffed and firm, 15-20 minutes.
Nutrition Facts : Calories 222.8, Fat 14.7, SaturatedFat 5.4, Cholesterol 235.2, Sodium 405.3, Carbohydrate 10.7, Fiber 1.4, Sugar 1.6, Protein 11.8
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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FARMER'S OMELETTE (BAUERNOMLETT) - RECIPES FROM EUROPE
From recipesfromeurope.com
Cuisine EuropeanTotal Time 20 minsCategory Breakfast + BrunchCalories 503 per serving
- Peel and chop the onion into very small cubes. Also cut the pancetta bacon into small pieces if it is not cut small enough already. Peel the potato and chop it into fine, small pieces (optional) and also grate the cheese.
- Place the pancetta bacon in a medium-sized frying pan and fry it on medium heat until the fatty parts become slightly translucent. Add the onions and fry until they are translucent and the bacon is slightly crispy. Add the potato pieces and fry them for 1-2 minutes as well.
- In a small bowl, crack the eggs and whisk them with a fork until uniform in color. Add salt and pepper to taste - but remember that the pancetta bacon can be quite salty already.
- Reduce the heat slightly and pour the egg mixture over the ingredients in the pan. Do not move the contents of the pan around! Fry the egg on low heat for about 4 minutes without moving it. Sprinkle the cheese on top, place a lid on top of the pan, and let the omelette sit for approx. 3 more minutes until the cheese has melted and the egg is fully cooked.
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- Using a medium-size heavy-based non-stick frying pan, fry the bacon in a tablespoon oil until crisp. Remove and drain on a paper towel.
- Halve the sausage lengthwise. Slice thickly on the diagonal. Fry the slices until lightly colored and crisp. Remove and drain.
- Slice the potatoes to a medium thickness. Heat the remaining oil in the same pan and sauté the potatoes until golden brown, turning once or twice.
- Return the bacon and sausage to the pan and scatter in the croutons (if used). Stir everything to mix then slowly pour in the beaten eggs, stirring lightly and tipping the pan so the liquid egg settles evenly in the pan.
FARMER CHEESE OMELET - MR. FOOD
From mrfood.com
Category EggsEstimated Reading Time 1 min
- In a small nonstick skillet, heat 1 tablespoon butter over medium-high heat. Saute onion until soft. Add mushrooms and red pepper, and cook until soft, about 3 minutes.
- In the skillet, melt remaining butter over medium-high heat. Pour the egg mixture into the hot skillet and cook until almost set. Add the sauteed vegetable mixture and farmer cheese, distributing evenly. Continue to cook until the cheese melts.
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