Dutch Oven Omelette Recipes

BAKED OMELET

Steps:

• I start this dish on my camp stove and finish with charcoal, but it can be done entirely with charcoal. If you're not using a stove, start with 10-12 briquets underneath a 12-inch Dutch oven and have an additional 20 ready for the lid.Beat the eggs and milk well with a wire whisk and season to taste, if desired. Pour eggs into Dutch oven which is hot enough to start cooking. Caution, don't get your Dutch oven too hot or you'll scorch the eggs.Sprinkle remaining ingredients, except the cheese, over the eggs. If you start on the stove, set the Dutch in your firepan with 10 briquets spaced underneath and put the lid on with about 20 briquets on top. Bake for about 10 minutes. Sprinkle cheese on and set the lid back on until the cheese melts.Spiced with More Tall Tales - Breakfast

DUTCH OVEN OMELETTE

Steps:

• Coat inside of Dutch with oil. Break eggs into Dutch, add milk and whip until thoroughly mixed. Stir in the rest of ingredients, except one cup of cheese. Cover and place on heat source. This meal is best cooked over a camp stove or firebox for better temperature control. Low and slow is best.In initial phase of cooking, stir frequently as eggs start to cook. As eggs set up with cooking, lower heat until fully cooked. In last few minutes before serving, spread last cup of shredded cheese over omelete, replace lid and let melt.A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Favorite Camp Meals

OVEN BAKED OMELET

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
• Beat eggs, sour cream, milk, and salt in a bowl until blended. Stir in green onions. Pour mixture in the prepared baking dish.
• Bake in the preheated oven until set, 25 to 30 minutes. Sprinkle Cheddar cheese over eggs and continue baking until cheese is melted, 2 to 3 minutes more.

OMELETTE DES OIGNONS ET DES FRITES

Steps:

• Place potatoes in a medium bowl and pour in water to cover; let soak until ready to cook.
• Pour water into a large Dutch oven or other heavy pot to fill halfway full; season generously with salt. Bring to a simmer over medium heat. Drain potatoes and add to pot; cook until fork-tender, 6-8 minutes (be careful not to overcook). Using a slotted spoon or tongs, transfer potatoes to a wire rack set inside a rimmed baking sheet and let cool and dry. Transfer potatoes to a rimmed baking sheet lined with paper towels and pat dry (for the crispiest results, you want to make sure your potatoes are completely dry before frying).
• Pour out water and dry pot. Pour in oil to come 1½" up the sides and clip thermometer onto pot. Heat oil over medium-high until thermometer registers 375°. Working in 2 batches, fry potatoes until light golden brown, 11-14 minutes per batch. Using slotted spoon or tongs, transfer pommes frites back to rack as you go; immediately season with salt (potatoes will darken as they cool).
• Crack eggs into a small bowl and beat with a fork to blend. Melt butter in a small nonstick or cast-iron skillet over medium-high. Add onion in an even layer and cook, undisturbed, until very well browned (just shy of burnt), about 5 minutes. Stir and season with salt, then cook, stirring occasionally, until all of the onion is slightly softened, about 1 minute. Reduce heat to medium and pour in eggs, swirling pan to coat bottom in an even layer. Cook until set underneath, about 1 minute. Give pan a shake to ensure nothing is sticking, then, using a spatula, flip omelet in 1 confident motion and cook on other side until set, about 1 minute. (Alternatively, cover pan with a lid and cook until eggs are just set, about 1 minute.) Working from one side of pan, fold one third of omelet over onto itself, then fold over again to create a roll.
• Slide omelet onto a plate, arranging seam side down, and top with chives. Serve with pomme frites alongside.