Green Eggs And Hash Omelet Food

GREEN EGGS AND HASH OMELET

Steps:

• Combine eggs and spinach in a blender. Blend on high speed for 1 minute. Scrape down the sides of the blender. Pulse until spinach is fully blended into the eggs, about 1 minute more.
• Pour hash into a microwave-safe bowl. Heat in the microwave until thoroughly warmed, about 1 minute. Season with black pepper.
• Spray a nonstick skillet with cooking spray; place over medium heat. Pour in egg-spinach mixture. Cover with a lid. Cook until top is barely set, about 5 minutes. Place corned beef hash over 1 side of the omelet. Slide onto a plate, using the skillet to fold the other side on top. Sprinkle mozzarella cheese over omelet.

HASH BROWN OMELET

Steps:

• Heat 1 tablespoon of the olive oil in a medium nonstick skillet over medium-high heat. Add the bell peppers, Canadian bacon, a pinch of salt and a couple grinds of black pepper. Cook, stirring occasionally, until the peppers are just tender and the bacon begins to brown in spots, 3 to 4 minutes. Use a slotted spoon to transfer the veggies to a small bowl, then return the skillet to the heat.
• Add 1 tablespoon of the olive oil to the same skillet, swirling the pan to evenly coat. Add the shredded hash browns in a single layer, pressing them down with the back of a heatproof spatula. Cook, undisturbed, until the bottom is golden brown and crispy, about 8 minutes. Flip the hash browns over, add the remaining 1 tablespoon olive oil around the edge of the skillet, then continue to cook until the other side is golden, 4 to 5 minutes more.
• Meanwhile, whisk the eggs with a pinch of salt and a couple grinds of black pepper in a small bowl until thoroughly combined.
• Reduce the heat to medium-low. Break apart the hash browns slightly, then pour the eggs over top in an even layer. Cook until the eggs are just set, about 1 minute. Lay the cheese on one side of the omelet, then sprinkle over the reserved peppers and bacon, the tomatoes and scallions. Continue to cook until the cheese is just melted, 30 seconds to 1 minute. Fold the omelet in half over the filling like a book, then slide onto a plate. Top with the sliced avocado and serve immediately.

WESTERN HASH BROWN OMELET

Steps:

• Beat the eggs in a large bowl until foamy. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the ham, bell peppers, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are tender and starting to brown, about 6 minutes; add to the bowl with the eggs.
• Preheat the broiler. Wipe out the skillet and return to medium-high heat. Melt the butter in the skillet, then add the frozen hash browns in an even layer. Cook, pressing the hash browns into the bottom and up the side of the skillet with a spatula, until golden on the bottom, about 6 minutes.
• Pour the egg mixture over the hash browns. Transfer the skillet to the broiler; cook until partially set, 3 to 5 minutes. Sprinkle the cheese and all but about 2 tablespoons scallions over the eggs. Continue broiling until the cheese melts and the eggs are set, 2 to 3 more minutes.
• Loosen the edge of the omelet with a small spatula. Slide onto a platter and fold in half. Cut into wedges; top with the reserved scallions.

HASH BROWNS OMELET

Steps:

• Fry bacon and remove from pan.
• Leave some grease and add hash browns, onion, salt and pepper if desired.
• When potatoes are browned slightly pat down.
• Beat eggs.
• Add milk, salt and pepper.
• Pour over hash brown mixture.
• Crumble bacon and sprinkle on top.
• Add cheese.
• Cover and let cook over low heat 15 - 20 minutes.

SCRAMBLED EGG & FETA HASH

Steps:

• Heat the oil in a non-stick pan on a low-medium heat. Add the tomatoes and spring onions, and cook gently for 3-4 mins until softened.
• Add the feta and cook for 1 min to warm through, then pour in the eggs and chives. Season with pepper and keep stirring to scramble the eggs. Put a handful of the spinach on a plate and top with the eggs. Serve the rest of the spinach on the side.

HASH BROWN CHEESE OMELET

Steps:

• In a large skillet coated with cooking spray, saute onion and green pepper. Add potatoes; cook and stir over medium heat for 5 minutes or until heated through. , In a bowl, beat egg substitute, water and pepper; pour over vegetables. As eggs set, lift edges, letting uncooked portion flow underneath. Just before eggs are completely set, place cheese slices over half of the omelet. Fold the omelet in half and transfer to a warm serving platter.

PUFFED HASH OMELET

Steps:

• 1. In a bowl, beat together eggs, water, salt, and pepper. Melt butter in a large skillet or omelet pan; pour in egg mixture.
• 2. Cook over low heat, pushing edges in toward center as mixture sets. Tilt and turn pan as necessary to allow uncooked portion to flow to the edge. When surface is set but still moist, slide omelet onto oven-proof plate or baking sheet.
• 3. In a bowl, combine hash, bell pepper, and chili powder; spoon evenly over top of omelet.
• 4. Bake in a preheated 400-degree oven for 10 minutes. Sprinkle with cheese. Bake 5 minutes longer. Fold omelet in half.

GREEN EGGS AND HASH OMELET

Steps:

• Combine eggs and spinach in a blender. Blend on high speed for 1 minute. Scrape down the sides of the blender. Pulse until spinach is fully blended into the eggs, about 1 minute more.
• Pour hash into a microwave-safe bowl. Heat in the microwave until thoroughly warmed, about 1 minute. Season with black pepper.
• Spray a nonstick skillet with cooking spray; place over medium heat. Pour in egg-spinach mixture. Cover with a lid. Cook until top is barely set, about 5 minutes. Place corned beef hash over 1 side of the omelet. Slide onto a plate, using the skillet to fold the other side on top. Sprinkle mozzarella cheese over omelet.

HASH BROWN OMELET

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain. Crumble bacon and set aside., Add the potatoes, onion and green pepper to drippings. Cook and stir over medium heat for 7-10 minutes or until potatoes are lightly browned and vegetables are tender., In a large bowl, whisk the eggs, milk, salt and pepper. Pour egg mixture into a large non-stick 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 potato mixture on one side and sprinkle with cheese and bacon; fold other side over filling. Invert omelet onto a plate to serve.

HASH BROWNS OMELET

Steps:

• In large frying pan, cook bacon until crips.
• Drain bacon on paper towels and drain all but 2 tablespoons drippings in pan.
• Combine potatoes, chopped onions, and bell pepper.
• Press down in even layer in pan.
• Cook, uncovered over low heat until crisp and brown on bottom.
• (About 7 minutes) While potatoes are cooking, crumble bacon and set aside.
• Carefully turn over.
• (If this is difficult for you to turn, try oiling second pan and flipping potato mixture directly from one pan to the other.) In a small mixing bowl, beat together eggs, milk, salt and black pepper.
• Pour this mixture over potato mixture.
• Top with cheese and bacon.
• Cover and cook over low heat for 5 to 7 minutes or until egg mixture is set.
• Loosen omelet; fold in half.
• Turn out of skillet onto plate.
• Cut into 4 wedges to serve.
• If desired, garnish with green onion slices.