Bauernomlett Farmers Omelet Recipes

BAUERN OMELETTE (GERMAN OMELETTE)

Steps:

• In a medium bowl, whisk eggs togeether well.
• Add salt and pepper and whisk again.
• Pour a little oil in a cast-iron pan and saute onion, bacon and potato.
• Add the butter and allow it to melt before pouring in the egg.
• Allow it to cook on low heat and, when golden-brown, garnish with chopped herbs (if desired).
• Serve hot.

FARMER'S OVEN-BAKED OMELET

Steps:

• Beat together eggs, sour cream, thyme, salt, pepper, and baking powder with electric mixer at medium speed 2-3 minutes or until well blended.
• Melt butter in a 12-inch oven-proof (cast iron) skillet; add egg mixture.
• Bake at 350F for 15 minutes; remove from over and sprinkle with chopped tomato, shredded cheese, and fresh basil.
• Return to oven and bake 15-20 minutes longer or until set. Garnish with fresh basil, if desired.

FARMER'S OMELET

Steps:

• Place potatoes in a sauce pan and cover with water and a dash of salt.
• Bring to a boil and cook for 10 minutes after reaching the boiling point.
• Drain and set aside.
• Cook the bacon in a large skillet.
• Remove the bacon and set aside.
• Fry the drained potatoes in the bacon grease for about 5 minutes.
• Add the mushrooms, peas, bacon, parsley and chives to the potatoes.
• Saute the mixture a few minutes.
• Meanwhile beat the eggs in a medium bowl with milk.
• Add salt and pepper.
• Add the egg mixture to the potato mixture.
• Cook slowly and lift the cooked egg portions occasionally to allow the uncooked egg portions to reach the bottom of the pan.
• When the eggs are completely set and cooked throughout, turn upside down onto serving platter.
• Slice into 4 wedges and serve.

GERMAN OMELET (BAUERNFRUHSTUCK)

Steps:

• 1. Melt the butter in a 10 inch skillet; add potato and onion. Cook over medium heat, stirring occasionally, 20 minutes or until the vegetables are tender and golden brown. Add ham (or bacon), and cook 5 minutes, stirring frequently. Sprinkle with parsley.
• 2. Combine eggs, salt, pepper, and half-and-half in a large bowl, beating with a wire whisk until blended. Pour the egg mixture over the potato mixture. Cover and cook over low heat 10 minutes or until almost set.
• 3. Gently lift the edges of the omelet with a spatula, and tilt pan so that the uncooked portion flows underneath. Sprinkle with cheese; cover and cook until cheese melts. To serve, cut omelet into wedges.