Omelet With Smoked Bleu Cheese And Caramelized Bacon Recipes

BACON & BLUE CHEESE OMELETTE (BLEU CHEESE OMELET)

Steps:

• Melt butter in frying pan over medium heat. Add bacon and heat until sizzling. Meanwhile, whisk eggs and cream together in a small bowl. Pour over bacon.
• Allow to cook until firm enough to flip. Cook until the underside is firm.
• Sprinkle 1 1/2 Tbls. of blue cheese over half the omelette and fold the other half of the omelette over the top. Sprinkle remaining blue cheese over the top and sprinkle with salt and pepper.

COUNTRY FRENCH OMELET

Steps:

• Preheat the oven to 350 degrees.
• Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.
• Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.
• Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.

CANADIAN BACON & CHEESE OMELET

Steps:

• Whisk eggs and cream together.
• Melt butter in a large skillet. Pour in eggs hot, lifting edges into center allowing uncooked egg to reach pan.
• When egg is set add the ham and cheese to one half of the omelet. Fold over other half cook for 15-25 seconds and invert onto a plate.

THE CHILDERZ SMOKED GOUDA AND BACON OMELETTE

Steps:

• Firstly, fry up your bacon until it's crispy, in a frying pan set on medium heat.
• Remove from pan. (If you're health conscious, or you just don't like to eat grease, pat the bacon with a paper towel to remove some of the grease.) After it's cooled, crumple into smallish pieces and set aside.
• Dump most of the grease out of the pan, but reserve about a tbsp or so in which to cook the eggs.
• Crack the two eggs in a separate bowl and whisk with milk, salt, and pepper until a bit frothy. (The milk makes the omlette fluffier, but isn't necessary).
• Pour into the pan. Top with the smoked Gouda and bacon.
• Cook until the bottom of the omlette (the part in contact with the pan) has become a light shade of brown, then attempt to flip one side of the omlette over, folding it in half.
• Continue frying until the eggs are cooked through and the cheese is nice and melted.
• Put it on a plate, and enjoy.

APPLE, CHEDDAR, AND BACON OMELET

Steps:

• Using a whisk or a fork, beat the eggs in a small bowl until frothy.
• Sauté the bacon in an 8-inch nonstick skillet over medium heat for 5 minutes, or until crisp. Transfer the cooked bacon to paper towels; set aside. Drain all but 1 tablespoon of the bacon fat from the skillet and either discard it or reserve it for another use.
• Sauté the sliced apple in the remaining bacon fat for 3 minutes, or until softened. Season lightly with salt and pepper.
• Return the bacon to the pan. Sauté the bacon and apple until hot. Add the butter and when sizzling, pour the eggs into the pan, tilting the pan gently to evenly distribute the eggs around the bacon and apple. Let the eggs cook and set for about 5 seconds.
• Using a silicone or rubber spatula, gently pull the cooked egg from the edges toward the center of the pan, while allowing the liquid egg to run underneath and onto the hot pan. When the sides of the omelet begin to rise up the edge of the pan, flip the omelet. It is done when it's nicely set but not overly firm. There should be a hint of just-cooked egg in the center of the omelet.
• Sprinkle the Cheddar cheese evenly over the top of the omelet. Using the spatula, fold the omelet in half and slide it onto a serving plate.

BACON AND CHEESE OMELET

Steps:

• Preheat oven to 350-degrees F.
• Butter a 9-inch round baking dish.
• Arrange cheese slices on the bottom of the dish.
• Cook bacon in a large skillet over low heat until done but still flexible. Drain well on paper towels.
• Chop 4 slices of the bacon and then half the remaining 3 slices crosswise, curling them into a spiral. Set aside.
• Whisk eggs and milk together. Season with salt and pepper and then stir in the chopped bacon.
• Pour milk/egg/bacon mixture over the cheese.
• Bake for 25-30 minutes.
• Place parsley sprigs in center of omlet and arrange bacon curls around the edge.
• Bake 5 more minutes and then cool 5 minutes before slicing into wedges to serve.

BACON AND CHEESE OVEN OMELET

Steps:

• Fry bacon and drain; chop into pieces. (I make mine in the microwave).
• Arrange cheese slices in the bottom of a lightly-buttered 9 inch pie pan. (I use glass.).
• Beat together eggs and milk with a fork. Add chopped bacon and pour over cheese.
• Bake at 350° for 45 to 50 minutes, until eggs are set in the middle.
• Let stand 5 minutes before cutting.
• Note: you can reheat left-over portions in the microwave upside down, with cheese on the top.
• You might want to add some herbs on the top, too!

BLUE CHEESE OMELET

Steps:

• Toast the walnuts in a preheated 300-degree oven for 15 minutes; set aside.
• In a heavy skillet over medium heat, saute the apple slices in 2 tablespoons of butter until they begin to brown.
• Remove from heat and reserve.
• In a bowl, whisk together the eggs, water, salt, pepper and cinnamon.
• Melt the remaining 2 tablespoons butter in a pan over medium-high heat.
• When butter begins to foam, tilt pan to cover entire surface.
• Quickly pour in the egg mixture and lift the edges of the omelet with a fork the moment the omelet begins to set, tilting the pan to allow the liquid egg to run under the omelet.
• Work all the way around the pan, tilting in all directions to ensure an even thickness.
• When only a little liquid egg remains on the surface of the omelet, distribute the cheese in a line down the center of the omelet.
• Top the cheese with the walnuts and apples.
• Using the fork, flip one-half of the omelet over the filling and slide the omelet out of the pan onto a warm plate.
• Allow the omelet to rest for about 2 minutes for the cheese to melt and the flavors to blend.

OMELET WITH SMOKED BLEU CHEESE AND CARAMELIZED BACON

Steps:

• Whisk the eggs in a bowl with some cracked black pepper.
• Stir in the blue cheese.
• Heat up the (garlic-flavored) olive oil and/or butter in an omelet pan on medium heat.
• Pour in the eggs (and garlic if using) and cook gently until just ready to fold.
• Fold the sides in to the center of the omelet and plate. (Yes, the center of the omelet will be slightly runny.) The bottom of the omelet should not be brown at all.
• Garnish with a small amount of bleu cheese, the crumbled bacon, chopped hazelnuts and fresh parsley.
• We served our omelet with steamed carrots and roasted small Yukon gold potatoes for an easy weeknight meal.