Farmers Omelette Food

BAUERNOMLETT (FARMER'S OMELET)

Steps:

• Place potatoes in a saucepan covered by lightly salted water. Bring to a boil over high heat, then reduce heat to medium, and simmer until tender, 10 to 15 minutes. Drain and allow to cool, then cut into 1/4-inch slices.
• Melt the butter in a skillet over medium heat. Cook the bacon strips in the butter until browned, 5 to 7 minutes; remove bacon and set aside. Add the potatoes to the bacon fat and cook over medium-high heat until browned, about 5 minutes.
• Beat the eggs with the salt and pepper. Pour the egg mixture into the skillet, and mix with the potatoes and bacon; allow to cook until eggs are set, 3 to 5 minutes, turning once.

FARMER'S OMELET

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.

FARMERS OMELET

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.

THE FARMER'S FRITTATA (ITALIAN-STYLE OMELET)

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.