Omelet With Smoked Bleu Cheese And Caramelized Bacon Food

BACON AND CHEESE OMELET

Steps:

• Preheat oven to 350-degrees F.
• Butter a 9-inch round baking dish.
• Arrange cheese slices on the bottom of the dish.
• Cook bacon in a large skillet over low heat until done but still flexible. Drain well on paper towels.
• Chop 4 slices of the bacon and then half the remaining 3 slices crosswise, curling them into a spiral. Set aside.
• Whisk eggs and milk together. Season with salt and pepper and then stir in the chopped bacon.
• Pour milk/egg/bacon mixture over the cheese.
• Bake for 25-30 minutes.
• Place parsley sprigs in center of omlet and arrange bacon curls around the edge.
• Bake 5 more minutes and then cool 5 minutes before slicing into wedges to serve.

BRUNCH OVEN OMELET WITH CANADIAN BACON

Steps:

• Heat oven to 325°F. Place bacon slices on sheet of heavy-duty foil. Pour syrup over bacon. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• In 13x9-inch (3-quart) glass baking dish, melt butter in oven. Tilt dish so butter coats bottom. In large bowl, beat eggs, sour cream, milk and salt with wire whisk until blended. Stir in onions. Pour into baking dish.
• Bake omelet and bacon packet about 35 minutes or until eggs are set but moist and bacon is hot. Arrange bacon on omelet. Sprinkle with parsley.

CRISPY BACON AND SWEET ONION OMELET

Steps:

• Cook bacon in a skillet over medium-high heat until crisp. Remove with a slotted spoon to paper towels to drain and cool; crumble the bacon and set aside.
• Melt the butter in a skillet over medium heat. Cook and stir the onions in the butter until tender, about 10 minutes.
• Prepare a 10-inch non-stick skillet with cooking spray and place over a cold burner. Whisk together the eggs and water; pour the egg mixture into the cold skillet. Cover and turn the burner on for medium-low heat. Cook until steam begins to vent from the skillet. Remove the lid. Sprinkle the crumbled bacon, Cheddar cheese, American cheese, salt, and red pepper over the eggs. Spread the onions over the eggs. Gently swirl the skillet in a circular motion to release the omelet and slide it onto a plate. Fold the omelet in half. Allow the cheese to melt, about 2 minutes.

OPENED-FACED OMELET WITH LEMON-DILL CREAM CHEESE, SMOKED SALMON AND GRILLED ASPARAGUS

Steps:

• For the lemon-dill cream cheese: Mix together the cream cheese, dill and lemon zest and juice in a small bowl and season with salt and pepper. Cover and let sit at room temperature to allow the flavors to meld, at least 15 minutes.
• For the omelets: Heat a grill pan over high heat. Brush the asparagus with 2 tablespoons oil and season with salt and pepper. Grill the asparagus on all sides until slightly charred and crisp-tender, about 5 minutes. Cut into thirds.
• Heat a 6-inch nonstick pan over medium heat and brush with some oil. Whisk together 3 eggs in a small bowl until light and fluffy. Add to the pan and cook, stirring constantly with a heat-resistant rubber spatula, until barely cooked, about 20 seconds. Stir in some salt and pepper. Flip and cook until just set, but not dry, and barely golden brown on the bottom, 10 to 15 seconds more. Slide the omelet onto a plate. Spread some of the cream cheese over the omelet and top with some of the asparagus and 3 slices of the salmon. Garnish with some dill fronds. Transfer to a plate and repeat with the remaining ingredients.

OMELET WITH SMOKED BLEU CHEESE AND CARAMELIZED BACON

Steps:

• Whisk the eggs in a bowl with some cracked black pepper.
• Stir in the blue cheese.
• Heat up the (garlic-flavored) olive oil and/or butter in an omelet pan on medium heat.
• Pour in the eggs (and garlic if using) and cook gently until just ready to fold.
• Fold the sides in to the center of the omelet and plate. (Yes, the center of the omelet will be slightly runny.) The bottom of the omelet should not be brown at all.
• Garnish with a small amount of bleu cheese, the crumbled bacon, chopped hazelnuts and fresh parsley.
• We served our omelet with steamed carrots and roasted small Yukon gold potatoes for an easy weeknight meal.

BACON, MUSHROOM, AND CHEESE OMELET

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.

BACON & BLUE CHEESE OMELETTE (BLEU CHEESE OMELET)

Steps:

• Melt butter in frying pan over medium heat. Add bacon and heat until sizzling. Meanwhile, whisk eggs and cream together in a small bowl. Pour over bacon.
• Allow to cook until firm enough to flip. Cook until the underside is firm.
• Sprinkle 1 1/2 Tbls. of blue cheese over half the omelette and fold the other half of the omelette over the top. Sprinkle remaining blue cheese over the top and sprinkle with salt and pepper.

BLEU CHEESE OMELET

Steps:

• To make filling, melt butter in a small skillet and cook apple over a low heat for 2-3 minutes or until just heated through.
• Remove pan from heat; set aside and keep warm.
• To make omelet, melt butter in a small skillet.
• Place eggs, water and black pepper to taste in a small bowl and whisk to combine.
• Pour egg mixture into pan and cook over medium heat, continually drawing in the edge of the omelet with a fork during cooking, until no liquid remains, and the omelet is lightly set.
• Top half of the omelet with apple slices, cheese, and chives and fold in half.
• Slip onto a plate and serve immediately.

BACON AND CHEDDAR OMELET

Steps:

• In a small skillet over medium heat, cook bacon until crisp, turning as needed, 3 to 5 minutes. Transfer to a paper towel to drain; let cool slightly, then crumble.
• In a small bowl, whisk together eggs and salt until frothy. Make omelet, adding olive oil or butter to heated pan; fill with shredded cheddar cheese and crumbled bacon.

DELUXE BACON ONION OMELET

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Arrange bacon on a baking sheet.
• Bake in the preheated oven until just crisped, 10 to 12 minutes.
• Beat eggs and water together in a bowl.
• Let the bacon cool on paper towels, about 5 minutes. Break into small pieces.
• Spray a 10-inch non-stick skillet with cooking spray. Melt butter over medium heat until foaming, about 2 minutes. Add onion once butter is no longer foaming. Cook and stir until tender but not browned, 4 to 5 minutes.
• Increase heat to medium-high. Pour eggs into the skillet and cook until mostly set, about 2 minutes. Lift the omelet with a spatula as the center rises; tilt the skillet so that uncooked eggs run to the center of the pan. Cook until set, 2 to 4 minutes. Sprinkle bacon pieces onto the omelet and fold in half using the spatula.