BACON & MUSHROOM OMELETS
I had grown tired of the same breakfast meals, so I wanted to make something more interesting. These fresh and flavorful omelets come with a versatile sauce that can also be used as a nacho dip. -Susan Kieboam, Streetsboro, Ohio
Provided by Taste of Home
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small nonstick skillet, cook bacon and mushrooms over medium heat until mushrooms are tender and bacon is crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., In a small bowl, whisk eggs and salt. In a small nonstick skillet, heat 1 teaspoon butter over medium-high heat. Pour in half of the egg mixture. Mixture should set immediately at edges., As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon half of mushroom mixture on one side. Fold omelet in half; slide onto a plate. Repeat for remaining omelet., Meanwhile, for sauce, in a small saucepan, melt 1 tablespoon butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened., Stir in cheeses and taco seasoning until cheese is melted. Serve with omelets and toppings as desired.
Nutrition Facts : Calories 393 calories, Fat 29g fat (14g saturated fat), Cholesterol 426mg cholesterol, Sodium 981mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein.
BACON, MUSHROOM AND PEPPER JACK CHEESE OMELET
This is similar to the BMP Omelet (bacon, mushrooms, pepper jack cheese) served at our local Shari's Restaurant, which I really love. They don't provide recipes, so I had to re-create it at home. I don't know if it's an exact duplicate, but it's a really good copycat, if I can say so myself. They serve 3-egg omelets in their...
Provided by Vickie Parks
Categories Eggs
Time 15m
Number Of Ingredients 9
Steps:
- 1. Lightly spray 8-inch skillet with no-stick spray. Heat skillet over medium heat.
- 2. In a bowl beat together eggs, milk, salt and pepper until frothy. Pour into heated skillet. Cook, uncovered, without stirring for about 4 minutes and eggs start to set. As eggs start to set, run a spatula around the edge of the skillet and lift eggs slightly so the uncooked portion can flow underneath.
- 3. When eggs are almost set, sprinkle the crumbled bacon pieces, sliced mushrooms and Pepper Jack cheese down the center of the omelet; let cook another 1 to 2 minutes, or until eggs are set throughout and the cheese is just starting to melt.
- 4. Fold the omelet in thirds by folding one side of the omelet over the filling, and then folding the other side over the first side.
- 5. Transfer the omelet to a plate. Garnish the top of the omelet with sliced black olives and green onion slices.
MUSHROOM OMELET WITH BACON AND ONION HASH
Steps:
- Add olive oil to lightly coat a medium saute pan over medium-high heat. Add the garlic and swirl to release the aroma. Add the mushrooms and a pinch of salt and cook, stirring occasionally, until brown. Remove from the pan and set aside.
- Add the beaten egg mixture (be sure that the mixture is smooth¿no hunks of egg white). Tilt the pan to allow the uncooked egg mixture to run to the sides of the pan to create a wide, flat "scrambled egg." Swirl the pan around occasionally to loosen the eggs from the bottom of the pan.
- When the eggs are three-quarters of the way cooked through, sprinkle the middle third of the omelet with the mushrooms and goat cheese. Turn off the heat and sprinkle with the chives.
- Using the spatula, fold the left third of the omelet over the filling. Press gently to secure.
- Gently shake the pan to be sure that the omelet is loosened from the pan. Gently slide the right third of the omelet out onto a serving plate and flip the other two-thirds of the omelet on top. (The omelet should be folded like a letter.)
- Serve the omelet with the Potato Hash. Garnish with chives.
- Plunge the potatoes into boiling water, then immediately drain and place them in a bowl of ice water.
- To a medium cast-iron skillet, add the bacon. Turn the heat to medium-high and cook, stirring occasionally, until the bacon has rendered. Add the onion and cook over low heat, partially covered, until translucent. Add the potatoes and cook until browned and slightly crisp.
BACON, MUSHROOM, AND CHEESE OMELET
Provided by Food Network
Time 13m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Crack the eggs into a bowl, add the milk, and beat them well. Melt the butter in a 7-inch nonstick skillet over medium-high heat. Add the eggs and scramble slightly. Allow the eggs to coat the pan and cook evenly. Crumble the bacon into the eggs, add the mushrooms and cheese, and cook for 1 minute. Carefully slide 1 end of the omelet onto a plate while folding the other end over on top, like a taco. Garnish with scallions and serve immediately.
MUSHROOM, TOMATO AND ONION OMELET WITH HOME FRIES AND BACON
Steps:
- Preheat the oven to 400 degrees F.
- Place the bacon on a baking sheet and bake to the desired crispness, 12 to 15 minutes.
- Meanwhile, quarter the potatoes and place them and the garlic in a medium pot with cold water to cover; add salt. Bring to a boil over high heat, then lower the heat and simmer until potatoes are fully cooked and soft, about 15 minutes. Drain well.
- While potatoes are cooking, start on the omelet filling: Cut the onion into small dice; you'll need 1/2 cup. Remove and discard the stems from the mushrooms, then thinly slice the caps. Seed the tomatoes and cut into small dice.
- In a skillet over medium heat, sweat half of the onions, seasoned with salt, in some olive oil until translucent and soft, about 5 minutes. Add the mushrooms, season with salt, and continue cooking until slightly soft, another 5 minutes. Add the tomatoes; cook for 3 to 4 more minutes. Add salt to taste.
- Whisk the eggs together with 2 tablespoons water and 1/2 teaspoon salt until fluffy. Set aside.
- Heat a cast-iron skillet over medium-high heat; add olive oil to coat the pan. Add the remaining 1/4 cup diced onions and cook for 2 minutes. Add the potatoes; cook until golden brown and crispy, about 6 minutes.
- Place a nonstick skillet over medium heat; add olive oil to coat. Add the egg mixture and cook until set, frequently moving the edges away from the pan with a rubber spatula. Sprinkle with a layer of shredded fontina, add the filling to the middle, and fold the omelet. Cook until the cheese has melted, another minute or two.
- Arrange all--bacon, home fries and omelet--on a serving platter, sprinkle with fresh chives, and serve with pumpernickel toast on the side.
SMOKED BRIE WEDGE, BACON & MUSHROOM OMELET
This omelet is perfect for a special brunch. The creamy smoked flavor of the brie cheese and the salty bacon are just perfect together!
Provided by Corrinne J
Categories Breakfast
Time 15m
Yield 4 omelets, 4 serving(s)
Number Of Ingredients 6
Steps:
- Crack the eggs into a bowl, add the milk, and beat them well.
- Melt the butter in a 6-inch nonstick pan over medium heat.
- Pour the eggs into the pan, scramble slightly. Allow the eggs to coat the pan and cook evenly.
- Crumble the bacon into the eggs, add the mushrooms and 2 slices of Alouette Smoked Brie.
- Let cook for 1 minute.
- Using a spatula carefully fold omelet in half.
- Top omelet with 2 slices of Alouette Baby Brie Smoked Wedge.
- Gently slide omelet onto plate and serve immediately.
- Repeat for remaining omelets.
Nutrition Facts : Calories 397.2, Fat 29.6, SaturatedFat 10.9, Cholesterol 673.4, Sodium 769.6, Carbohydrate 2.4, Fiber 0.2, Sugar 1.4, Protein 28.6
FAVORITE BACON MUSHROOM OMELET
Steps:
- Put 1 1/2 Tbsp. of butter in frying pan on medium hot stove burner. When butter is melted and heated, place chopped mushrooms, Worcestershire sauce, onion powder, and garlic powder in pan. Allow mushroom mixture to cook for about three minutes, or until mushrooms are softened and browned. Then add crumbled bacon to the mushroom mixture. Beat eggs with a fork in a small bowl, and mix the salt and pepper into eggs. Add rest of butter to pan and mushroom mixture and allow it to melt.
- Turn stove down to medium heat. When butter is melted, spread mushroom and bacon mixture evenly around pan. Then pour the eggs over the mushroom and bacon mixture. Allow the omelet to cook until, when the pan is tilted, the top of the eggs do longer run, but are still wet. (Do not flip the omelet. The eggs on the top will cook with the melting cheese in the omelet, producing a gooey cheesy inside of the omelet.) Sprinkle grated cheese onto one side of the omelet.
- Carefully fold the cheeseless side of the omelet onto the cheese side of the omelet with a spatula, attempting not to let the egg fall apart (if the egg does fall apart, pile the broken egg bits onto the cheese side of the omelet as evenly as possible, and then fold the halved omelet in half again, creating a triangle-like shape. The omelet will be more compact, but it will still look neat and taste the same.) Allow the folded omelet to cook for about one minutes, or until cheese is melted, and them flip the omelet, and let it cook for another thirty seconds. Then slide your bacon mushroom omelet onto a plate and enjoy!!!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BACON, MUSHROOM AND PEPPER JACK CHEESE OMELET
This is my version of the BMP Omelet that is served at our local Shari's Restaurant. I tapered it down to just 2 eggs for an individual serving, since their 3-egg omelet is a little too filling for me. And sometimes I omit the bacon pieces, and it's just as good. I don't really measure the filling ingredients, but rather just toss in whatever amount I want at the time. But I had to list specific quantities to post this recipe, which are rough estimates. So feel free to adjust the quantities of each ingredient to suit your taste preferences. The system would not accept "Pepper Jack Cheese" as an ingredient (no matter what I did, it changed that ingredient to Monterey Jack cheese). But Pepper Jack really is the variety of Monterey cheese you will want to use in order to get that peppery zing that is the focal point of this omelet. So I had to write that ingredient as cheese, then specify it to be grated Pepper Jack.
Provided by Northwestgal
Categories < 15 Mins
Time 10m
Yield 1 omelet, 1 serving(s)
Number Of Ingredients 9
Steps:
- Lightly spray 8-inch skillet with no-stick spray. Heat skillet over medium heat.
- In a bowl beat together eggs, milk, salt and pepper until frothy. Pour into heated skillet.
- Cook, uncovered, without stirring for about 4 minutes and eggs start to set. As eggs start to set, run a spatula around the edge of the skillet and lift eggs slightly so the uncooked portion can flow underneath.
- When eggs are almost set, sprinkle the crumbled bacon pieces, sliced mushrooms and Pepper Jack cheese down the center of the omelet; let cook another 1 to 2 minutes, or until eggs are set throughout and the cheese is just starting to melt.
- Fold the omelet in thirds by folding one side of the omelet over the filling, and then folding the other side over the first side.
- Transfer the omelet to a plate. Garnish the top of the omelet with sliced black olives and green onion slices.
CHEESE, MUSHROOM AND BACON OVEN-BAKED OMELET
This is really good, the bacon can be replaced with finely chopped cooked ham, and canned well drained sliced mushrooms can be used in place of the fresh
Provided by Kittencalrecipezazz
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees (set oven rack to second-lowest position).
- Butter an 8-inch square baking dish.
- Melt butter in a skillet; add in mushroom slices and cook over medium heat until mushrooms are tender (about 6-8 minutes, adding in the chopped green onions the last 2 minutes of cooking) set aside.
- In a bowl whisk together milk with eggs, flour, salt and black pepper until frothy, then stir in 1 cup grated cheddar cheese, cooked bacon and mushrooms/onion mixture.
- Pour into buttered baking dish, then sprinkle with grated parmesan cheese (if using).
- Bake uncovered for about 20 minutes or until the eggs are set in the center.
- Remove sprinkle with the remaining 1/2 cup cheddar cheese and return to oven for another couple of minutes until cheese is melted.
Nutrition Facts : Calories 351, Fat 28.9, SaturatedFat 13.6, Cholesterol 268.1, Sodium 663.5, Carbohydrate 5, Fiber 0.6, Sugar 1.9, Protein 17.6
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BACON MUSHROOM OMELETTE RECIPE
From simplyhomecooked.com
5/5 (1)Total Time 20 minsCategory BreakfastCalories 327 per serving
- In a skillet cook the chopped bacon over medium high heat until crispy. Remove from the pan and set aside.
- Add the sliced mushrooms and grated garlic to the pan. Cook the mushrooms until tender. Season with salt and pepper to taste. Add the cooked bacon bits back into the pan.
- In a separate bowl, use an electric mixer to beat the eggs and milk until airy. Add the chopped chives to the beaten eggs.
- Pour the eggs over the bacon and mushrooms. Cook about 1-2 minutes. Flip the omelette using a thin silicone spatula.
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