Farm Fresh Omelet Recipes

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FARM-FRESH OMELET



Farm-Fresh Omelet image

Make and share this Farm-Fresh Omelet recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 37m

Yield 1 serving(s)

Number Of Ingredients 8

2 extra-large eggs
salt
fresh ground black pepper
2 tablespoons unsalted butter
1 baby leek, sliced into thin half-moons (white and light green parts, may substitute 2 scallions)
1 cup lightly packed chopped fresh spinach
1/4 cup diced tomatoes, squeezed of juice (may substitute halved cherry tomatoes)
1/2 cup crumbled mild creamy goat cheese (may substitute grated sharp cheddar cheese)

Steps:

  • Crack eggs into a mixing bowl; add salt, pepper, and 1 tablespoon water; whisk just enough to combine the yolks and whites; you should still see large bubbles; set aside.
  • Melt 1 tablespoon butter in a 7-8 inch omelet pan or skillet (nonstick) over medium heat.
  • Add in leek; stir/saute about 5 minutes until soft (scallions will take about half this time).
  • Stir in spinach; cook until wilted, with no watery liquid.
  • Spoon mixture out into a bowl, stir in tomatoes and salt lightly.
  • Wipe out the pan; warm it again over high heat.
  • Add the remaining tablespoon butter, swirling to coat the entire surface thoroughly.
  • Just when the butter begins to color, add the egg mixture and swirl it to coat the entire surface.
  • Let the pan sit directly over the heat for a few seconds, until the eggs just begin to set in the bottom of the pan.
  • Spoon the leek mixture over the egg, quickly followed by about half the cheese.
  • Pull the pan sharply toward you several times and then tilt the pan and use a spatula to fold the front half of the omelet over the back.
  • Tip the omelet out onto a heatproof plate, neatening it with a spatula.
  • Sprinkle the remaining cheese over the top; arrange extra tomatoes over or on the side; serve immediatly.

Nutrition Facts : Calories 443.4, Fat 35, SaturatedFat 18.3, Cholesterol 551.7, Sodium 209.3, Carbohydrate 16.4, Fiber 2.8, Sugar 5.7, Protein 17.4

FARMERS OMELET



Farmers Omelet image

Here where I live, an omelet is not eaten for breakfast, but rather for dinner or a great luch in the middle of the day. This wonderful omelet can of course, be eaten any time. It comes from our local market, SPAR, which had it published in a brochure. Very simple to make, and a good, old-fashioned, farm-type dish. Velbekomme!

Provided by silly sally

Categories     < 30 Mins

Time 30m

Yield 3 serving(s)

Number Of Ingredients 8

3 -4 boiled potatoes (left over from last nights dinner, perhaps?)
1 -2 smoked sausage, of any type you like or 200 g bacon
6 eggs
4 tablespoons water
salt
1/4 of a white leek
2 fresh tomatoes
1 -2 tablespoon butter, for frying

Steps:

  • Cut potatoes and sausages (or bacon) in small pieces. Fry them lightly in a frying pan. Whisk together the eggs, water and salt. Pour this over the items in the pan. On top, lay the leeks that have been sliced, and also slices of the tomatoes. Turn the heat down tolow and let "set". Serv with a good type bread.

FARMER'S OMELET



Farmer's Omelet image

This is a delicious weekend brunch omelet or a special breakfast when you have guests. We serve it with biscuits and fresh fruit slices. You won't leave the table hungry!

Provided by PanNan

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 large potatoes, diced
4 ounces button mushrooms, sliced
3 slices bacon, cut in 1 inch" pieces
1/2 cup frozen peas
1 tablespoon chopped fresh parsley
1 tablespoon minced fresh chives
6 eggs
1/2 cup milk
salt & freshly ground black pepper

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.

THE FARMER'S FRITTATA (ITALIAN-STYLE OMELET)



The Farmer's Frittata (Italian-Style Omelet) image

Loaded with fresh vegetables and a touch of bacon, this farmer's frittata is my favorite type of frittata. It's a perfect way to use your gorgeous, fresh garden vegetables. Curing the squash with kosher salt pulls out the bitterness and makes the squash taste sweeter. It's got great texture, taste, and visual appeal and can be served hot, warm, at room temperature or cold for any meal of the day.

Provided by Chef John

Categories     Omelets

Time 1h20m

Yield 6

Number Of Ingredients 14

2 ½ cups cubed zucchini
2 ½ cups cubed yellow summer squash
2 tablespoons kosher salt
2 tablespoons olive oil, divided
1 slice thick-cut bacon, cut crosswise into 1/4-inch strips
8 large eggs
¼ teaspoon kosher salt, or to taste
freshly ground black pepper to taste
1 pinch cayenne pepper
2 tablespoons sliced green onions, or to taste
⅓ cup diced red onion
1 cup diced sweet peppers
2 ounces grated sharp Cheddar cheese
4 ounces goat cheese, crumbled

Steps:

  • Combine zucchini and summer squash in a bowl and sprinkle 2 tablespoons kosher salt over top; toss until everything is evenly coated. Let sit for 15 minutes, tossing occasionally.
  • Thoroughly rinse squash with cold water to remove all salt; transfer to a colander and let drain for 15 minutes.
  • Heat 1 tablespoon olive oil in a 10-inch, oven-proof skillet over medium heat. Add bacon and cook until browned and almost crisp, about 5 minutes.
  • While the bacon is cooking, mix eggs, 1/4 teaspoon kosher salt, black pepper, cayenne, and green onions together with a fork in a large bowl.
  • Raise the heat on the bacon to medium-high; toss in peppers and red onion plus a pinch of salt. Cook and stir until the peppers just start to soften and the onions turn translucent, about 3 minutes. Add drained squash and carefully stir together; cook until squash is just barely tender, about 5 minutes.
  • Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Toss Cheddar cheese into the skillet and pour egg mixture over top. Stir with a spatula (like you were making scrambled eggs) until it starts to thicken up, 30 to 45 seconds. Shake the pan gently to settle the contents and turn off the heat. Push the edges down a bit with the spatula and sprinkle goat cheese over top. Drizzle with remaining 1 tablespoon olive oil.
  • Place under the preheated broiler until the surface is lightly browned and frittata is firm to the touch, 2 to 3 minutes.
  • Sprinkle with more green onions and let cool for 5 minutes before transferring it onto a serving plate.

Nutrition Facts : Calories 278.1 calories, Carbohydrate 7 g, Cholesterol 274.5 mg, Fat 20.8 g, Fiber 1.8 g, Protein 17 g, SaturatedFat 8.8 g, Sodium 2291.9 mg, Sugar 4.4 g

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