Ranch Omelet Food

MURRELL'S WESTERN OMELET

Steps:

• Mix first seven ingredients into a large bowl.
• Beat eggs. Place oiled omelet pan on low heat. Pour egg mixture into omelet pan. Spoon vegetable ? meat mixture onto the eggs and cook until omelet is set. Sprinkle with shredded cheese of your choice, and serve.

COUNTRY FRENCH OMELET

Steps:

• Preheat the oven to 350 degrees.
• Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.
• Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.
• Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.

WESTERN RANCH BAKED OMELET

Steps:

• Lightly grease a large bake pan and pre-heat in oven at 350 . In a lightly oiled frying pan add ham , onions and potatoes for 5 min at med/high .
• In a bowl , combine remaining ingredients and mix.
• Remove pre-heated pan from oven and add the pan fried potatoes and ham mix . Then pour the egg mix over top and bake at 350 for 20-25 min or until light brown on top .

RANCH OMELET

Steps:

• To make filling: in a saucepan over medium heat, add the refried beans and salsa; stir to combine and cook until thoroughly warmed; set aside.
• To make omelet: In a mixing bowl, whisk the eggs, water, salt, and pepper together.
• Heat a nonstick skillet over medium heat.
• Melt butter in pan and swirl to coat bottom of pan.
• When butter foams, pour in egg mixture all at once.
• Let set for about 20 seconds or until edges start to cook.
• Using a spatula, gently lift edges of mixture and tilt skillet to allow uncooked egg mixture to flow underneath.
• Continue to do this until the top is almost dry.
• Spoon 1/3 cup of bean mixture over one half of omelet.
• Sprinkle with grated cheese.
• Fold the other side over to cover.
• Let stand for a few seconds to let the cheese melt.
• Turn omelet out onto a warmed plate; garnish with a dollop of sour cream if desired.
• Serve immediately.
• **There is enough bean filling for about 3 omelets or you can serve the extra along with the omelet as a side dish.

MONTANA OMELET

Steps:

• Beat eggs, half and half, salt, pepper well or mix in a blender.
• Cook meat, onions and potatoes in butter and oil until onion is tender and potatoes lightly browned.
• Pour egg mixture over all, lifting potatoes to let eggs run under.
• Cook slowly in a covered fry pan until eggs are set, 8 to 10 minutes.
• Add a dollop of sour cream and sprinkle with cheese and serve.

HIDDEN VALLEY GARDEN OMELET

Steps:

• In a 12-inch skillet, saute the pepper and onion in the margarine.
• Whisk remaining ingredients together and pour into skillet.
• Cover and reduce heat to medium low.
• Cook about 25 minutes or until eggs are cooked through and puffy.
• Slide eggs onto serving platter and cut into wedges.
• Serve immediately.