OMELET FOR TWO
Steps:
- Preheat the oven to 350 degrees F.
- Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds.
- Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.
OMELET FOR TWO
Steps:
- In a large saucepan, saute mushrooms in 1 tablespoon butter. Remove mushrooms and keep warm. In the same pan, cook sausage until no longer pink; drain. Add remaining butter. Stir in flour until blended. Gradually add milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in sour cream and mushrooms; set aside and keep warm. , In a bowl, beat eggs, milk, salt and pepper. In a skillet, melt butter. Pour egg mixture into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are completely set. Transfer to a serving plate. Spoon sausage mixture over one side of the omelet; fold in half.
Nutrition Facts : Calories 641 calories, Fat 55g fat (29g saturated fat), Cholesterol 555mg cholesterol, Sodium 1388mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 22g protein.
OMELET FOR TWO
This is a tasty supper omelet that I got from one of my newest cookbooks "Barefoot Contessa At Home". Todd and I love this. In the book she suggests serving it for breakfast, but we do it for supper. Served with a nice green salad, it fits the bill perfectly!
Provided by MarieRynr
Categories Pork
Time 45m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat the oven to 180°C/350°F.
- Melt the butter in an 8 inch oven proof pan.
- Chop the bacon into 1 inch pieces and cook for 5 to 7 minutes, until browned.
- Add the onion and potato and cook over medium low heat for about 10 minutes, stirring occasionally until the onion begins to brown and the potato is tender.
- Add the Jalapeno pepper and cook for a few minutes longer.
- Beat together the eggs, milk, salt, and pepper with a fork.
- Stir in the spring onions and the diced cheddar.
- Pour over the potato/bacon mixture.
- Place in the preheated oven and bake for 15 to 20 minutes or until puffy and the eggs are almost cooked in the centre.
- Remove from the oven.
- Sprinkle the grated cheddar over top and return to the oven for another minute or two until the cheese melts.
- Serve hot from the pan.
OMELET FOR TWO
Make and share this Omelet for Two recipe from Food.com.
Provided by Brookelynne26
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds.
- Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.
DENVER OMELET SANDWICHES FOR TWO
Discover a recipe that's perfect for a pair with these Denver Omelet Sandwiches for Two. These Denver Omelet Sandwiches for Two are quick, easy and as big as the West when it comes to delicious flavor.
Provided by My Food and Family
Categories Bread
Time 15m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Whisk eggs, milk and black pepper in small bowl until blended. Stir in green peppers, ham and onions.
- Pour into 8-inch nonstick skillet sprayed with cooking spray; cover. Cook on medium heat 6 min. or until egg mixture is set but top is still slightly moist, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. Sprinkle cheese onto half the omelet. Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Remove from heat; let stand, covered, 2 min.
- Cut omelet in half. Fill toast slices with omelet halves to make 2 sandwiches.
Nutrition Facts : Calories 470, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 400 mg, Sodium 970 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 30 g
SPANISH OMELETTE FOR TWO
I love omelettes and this one is a must try! I love all the ingredients. From stove to the oven. Top this with some sour cream and Oh my! Found this on ifood.tv. the measurements were in grams so I converted them.
Provided by Tammy T
Categories Eggs
Time 20m
Number Of Ingredients 7
Steps:
- 1. Turn the broiler on in oven. Break the eggs into a bowl, season with salt and pepper to taste and beat.
- 2. Heat an (oven safe) frying pan over medium heat and add the butter and oil. When the butter and oil begins to bubble add the potatoes, diced pepper and peas. Gently stir-fry for a few minutes to allow them to heat through.
- 3. Add the beaten egg mixture to the pan. Move the pan with one hand and stir with a fork or spatula with the other until the omelette reaches the still runny on top stage. Do not mix to much as it sets up.
- 4. Slide the pan under the broiler for a few moments until the omelette turns a nice golden brown in color. Watch that it does not burn.
- 5. Remove from the oven and carefully slide the spanish omelette from the pan onto a warmed plate, keeping it flat.
- 6. Garnish the spanish omelette with a little julienne of red bell pepper and a few chives and maybe some sour cream, serve immediately.
BASIC OMELETTE RECIPE
Master the omelette with our simple recipe then add the filling of your choice - grated cheese, ham, fresh herbs, mushrooms and smoked salmon are favourites.
Provided by Miriam Nice
Categories Breakfast, Brunch, Lunch, Supper
Time 10m
Number Of Ingredients 3
Steps:
- Season the beaten eggs well with salt and pepper. Heat the oil and butter in a non-stick frying pan over a medium-low heat until the butter has melted and is foaming.
- Pour the eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.
- Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.
- At this point you can fill the omelette with whatever you like - some grated cheese, sliced ham, fresh herbs, sautéed mushrooms or smoked salmon all work well. Scatter the filling over the top of the omelette and fold gently in half with the spatula. Slide onto a plate to serve.
Nutrition Facts : Calories 277 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Protein 20 grams protein, Sodium 0.8 milligram of sodium
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