Farmers Omelet Recipe Recipe 455

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FARMER'S OMELET RECIPE RECIPE - (4.5/5)



Farmer's Omelet Recipe Recipe - (4.5/5) image

Provided by á-26084

Number Of Ingredients 9

1/4 cup green pepper, diced
1/4 cup onion, diced
1/4 cup mushrooms, diced
1/4 cup ham, or sausage
1 to 2 tablespoons butter
2 eggs
1/8 teaspoon salt
Pinch pepper
1/4 cup shredded cheddar cheese

Steps:

  • In an 8-inch skillet, sauté green pepper, onion and mushrooms in butter until tender. Remove with a slotted spoon and set aside. In a small bowl, beat eggs, salt and pepper. Pour into the skillet. Cook over medium heat; as eggs set, lift edges, letting uncooked portion flow underneath. When the eggs are set, spoon vegetables and cheese over one side; fold omelet over filling. Cover and let stand for 1 to 2 minutes or until cheese is melted.

BAUERNOMLETT (FARMER'S OMELET)



Bauernomlett (Farmer's Omelet) image

In Germany, this simple dish is served at breakfast , lunch or dinner. It's also called 'Farmer's Omelet.' Serve with a dill pickle or a nice salad as a side. My kids prefer ketchup with the meal.

Provided by anjamizner

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 35m

Yield 2

Number Of Ingredients 5

1 teaspoon butter
3 slices bacon, cut into 1/2 inch pieces
2 potatoes
3 eggs
salt and pepper to taste

Steps:

  • Place potatoes in a saucepan covered by lightly salted water. Bring to a boil over high heat, then reduce heat to medium, and simmer until tender, 10 to 15 minutes. Drain and allow to cool, then cut into 1/4-inch slices.
  • Melt the butter in a skillet over medium heat. Cook the bacon strips in the butter until browned, 5 to 7 minutes; remove bacon and set aside. Add the potatoes to the bacon fat and cook over medium-high heat until browned, about 5 minutes.
  • Beat the eggs with the salt and pepper. Pour the egg mixture into the skillet, and mix with the potatoes and bacon; allow to cook until eggs are set, 3 to 5 minutes, turning once.

Nutrition Facts : Calories 351.3 calories, Carbohydrate 37.9 g, Cholesterol 266.1 mg, Fat 14.6 g, Fiber 4.7 g, Protein 17.8 g, SaturatedFat 5.3 g, Sodium 439.7 mg, Sugar 2.2 g

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.

ITALIAN OMELET



Italian Omelet image

This omelet is simply delicious, topped with fresh tomato and basil.

Provided by Land O'Lakes

Categories     Omelet     Basil     Savory     Cooking     Herb     Egg     Breakfast and Brunch

Yield 2 servings

Number Of Ingredients 13

Topping
1 medium (1/2 cup) tomato, seeded, chopped
2 tablespoons sliced green onion
1 tablespoon chopped fresh basil leaves
Eggs
1 tablespoon Land O Lakes® Butter
1 teaspoon finely chopped fresh garlic
4 large Land O Lakes® Eggs
1 tablespoon water or milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup Land O Lakes® Shredded Mozzarella Cheese
2 tablespoons shredded Parmesan cheese

Steps:

  • Combine all topping ingredients in bowl; set aside.
  • Melt butter in 10-inch nonstick skillet over medium heat until sizzling. Add garlic; cook 1 minute.
  • Beat eggs, water, salt and pepper in bowl at low speed until light in color and well mixed. Pour eggs into hot skillet. Cook 2 minutes; lift edge of eggs with heatproof spatula to allow uncooked portion to flow underneath 3-4 minutes or until mixture is almost set.
  • Sprinkle mozzarella cheese over half of omelet. Cover; let stand 1-2 minutes or until cheese is melted. Gently fold other half of omelet over cheese.
  • Place omelet onto plate; top with Parmesan cheese and tomato mixture.

Nutrition Facts : Calories 310 calories, Fat 23 grams, SaturatedFat grams, Transfat grams, Cholesterol 455 milligrams, Sodium 720 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Sugar grams, Protein 21 grams

FARMHOUSE OMELETS



Farmhouse Omelets image

We really enjoy eating brunch after church on Sundays, so I make an effort to serve something special. This pretty omelet provides a pleasant blend of tastes and textures. -Roberta Williams

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 2 omelets.

Number Of Ingredients 12

4 bacon strips, diced
1/4 cup chopped onion
6 large eggs
1 tablespoon water
1/4 teaspoon salt, optional
1/8 teaspoon pepper
Dash hot pepper sauce
3 teaspoons butter, divided
1/2 cup cubed fully cooked ham, divided
1/4 cup thinly sliced fresh mushrooms, divided
1/4 cup chopped green pepper, divided
1 cup shredded cheddar cheese, divided

Steps:

  • In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 2 teaspoons drippings. In drippings, saute onion until tender; set aside., In a bowl, beat the eggs, water, salt if desired, pepper and pepper sauce. Melt 1-1/2 teaspoons butter in a 10-in. nonstick skillet over medium heat; add half of the egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath., When eggs are set, sprinkle half of the bacon, onion, ham, mushrooms, green pepper and cheese on one side; fold over. Cover and let stand for 1-2 minutes or until cheese is melted. Repeat with remaining ingredients for second omelet.

Nutrition Facts : Calories 798 calories, Fat 66g fat (31g saturated fat), Cholesterol 762mg cholesterol, Sodium 1367mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 42g protein.

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.

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