Sunday Brunch Omelet Food

SUNDAY BRUNCH OMELET

Steps:

• Place the potatoes in a saucepan, cover with salted water and cook 10 minutes, or until barely done. Drain well.
• Melt the butter in a large skillet with flameproof handle.
• Saute the onion in skillet until tender.
• Add the potatoes and ham and cook 3 minutes.
• Combine the eggs, salt, pepper, milk, and parsley, and pour over potato mixture.
• Cook over high heat, stirring with a fork until all mixture starts to coagulate. Cook until underside is browned.
• Sprinkle with the mushrooms and cheese and place under a preheated broiler to melt the cheese.

DENVER OMELET FRITTATA

Steps:

• Layer two 24-in. pieces of aluminum foil; starting with a long side, fold foil to create a 1-in.-wide strip. Shape strip into a coil to make a rack for bottom of a 6-qt. oval slow cooker. Add water to slow cooker; set foil rack in water., In a large skillet, heat oil over medium-high heat. Add potato and onion; cook and stir 4-6 minutes or until potato is lightly browned. Transfer to a greased 1-1/2-qt. baking dish (dish must fit in slow cooker)., In a large bowl, whisk eggs, pepper sauce, salt and pepper; stir in ham, green pepper and 1/2 cup cheese. Pour over potato mixture. Top with remaining cheese. Place dish on foil rack., Cook, covered, on low 3-4 hours or until eggs are set and a knife inserted in the center comes out clean.

SUNDAY BRUNCH OMELET

Steps:

• Place the potatoes in a saucepan, cover with salted water and cook 10 minutes, or until barely done.
• Drain well.
• Melt the butter in a large skillet with flameproof handle.
• Saute the onion in skillet until tender.
• Add the potatoes and ham and cook 3 minutes.
• Combine the eggs, salt, pepper, milk, and parsley, and pour over potato mixture.
• Cook over high heat, stirring with a fork until all mixture starts to coagulate.
• Cook until underside is browned.
• Sprinkle with the mushrooms and cheese and place under a preheated broiler to melt the cheese.

CHEF FLOWER'S SIMPLE SUNDAY BRUNCH OMELETTE

Steps:

• Place the eggs in a pouring bowl beat using a whisk or electric blender, then add parsley & mint.
• Spray olive oil on the non stick pan.
• Place pan on the stove top, heat on a medium to low heat.
• Pour 1/4 mixture of eggs on pan. (the eggs should cover the entire pan).
• Add 1/4 of onion, bacon and cheese on half a side of the eggs.
• Cook until the egg is slightly brown.
• Flip half of the cooked eggs and press down lightly (be careful as some of the mixture oozes out).
• Cook for about 2 minutes.
• Serve.

REUBEN BRUNCH OMELET

Steps:

• Omelets will be prepared one at a time in omelet or similar pan, so it is a good idea to have oven barely warm to keep prepared omelets in while preparing others.
• Have corned beef sliced into thin slices, about 12 pieces if possible.
• Drain sauerkraut through strainer over bowl until very well drained.
• Discard liquid.
• Mince one gherkin and add to the thousand island dressing.
• Break eggs into bowl, add 1/2 cup water and caraway seeds (unless sauerkraut already has caraway in it).
• Beat eggs until thoroughly blended.
• Place omelet pan over medium heat.
• When hot, add 1 tablespoon solid margarine to pan and tilt to coat sides and bottom.
• Turn heat to medium-high.
• Pour in one quarter of eggs.
• Using wide spatula or fork, pull cooked eggs toward center, allowing uncooked part to flow to outside.
• While top is still moist and creamy, add 2 slices Swiss cheese to one side of omelet, top with 1/4 of the corned beef and then top with 1/4 cup sauerkraut.
• Fold other side over and immediately remove to serving plate.
• Keep in barely warm oven while preparing remaining 3 omelets.
• Wipe pan with paper towels between each omelet.
• To serve, top each with 1/4 of the dressing and serve one gherkin along side omelet.

LAZY SUNDAY OMELET

Steps:

• Beat eggs and half and half until creamy.
• Add all remaining ingredients except for salsa.
• Place into a greased 8X8 square baking pan
• Put into a 400 degree oven and bake for 27 minutes until golden brown and set. Serve with salsa.