Open Faced Bacon And Hash Browns Omelet Recipes

OPEN-FACE OMELET O'BRIEN

Steps:

• Melt 3 Tbsp. butter in large skillet on medium heat. Add potatoes; spread to evenly cover bottom of skillet. Sprinkle with celery seed. Cook 10 min. or until potatoes are tender and lightly browned, stirring frequently. Remove from skillet; cover to keep warm.
• Whisk eggs, milk and pepper until blended.
• Melt remaining butter in same skillet. Add egg mixture; cook 5 to 8 min. or until almost set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. When egg mixture is set, top with potato mixture, cheese, onions and bacon; cook 1 to 2 min. or until cheese is melted.

HASH BROWN OMELET

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain. Crumble bacon and set aside., Add the potatoes, onion and green pepper to drippings. Cook and stir over medium heat for 7-10 minutes or until potatoes are lightly browned and vegetables are tender., In a large bowl, whisk the eggs, milk, salt and pepper. Pour egg mixture into a large non-stick skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon potato mixture on one side and sprinkle with cheese and bacon; fold other side over filling. Invert omelet onto a plate to serve.

OPEN-FACED OMELET

Steps:

• In a 9-in. or 10-in. skillet coated with cooking spray, saute the broccoli, red pepper and onions until crisp-tender. Add ham and hash browns. Cook for 2 minutes, stirring frequently. , In a bowl, whisk the egg substitute and pepper. Pour over vegetable mixture (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set; remove from the heat., Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted. Cut into wedges.

HASH BROWNS OMELET

Steps:

• Fry bacon and remove from pan.
• Leave some grease and add hash browns, onion, salt and pepper if desired.
• When potatoes are browned slightly pat down.
• Beat eggs.
• Add milk, salt and pepper.
• Pour over hash brown mixture.
• Crumble bacon and sprinkle on top.
• Add cheese.
• Cover and let cook over low heat 15 - 20 minutes.

OPEN-FACED BACON AND HASH BROWNS OMELET

Steps:

• Cook the bacon in a large non-stick skillet until crisp; remove and reserve some of the bacon drippings.
• To the same skillet at in the thawed hash browns, cook stirring with a wooden spoon until lightly browned and tender.
• Add in the green onion, jalapeno pepper (if using) and tomatoes; cook for about 3-4 minutes.
• Chop the bacon then sprinkle over the tomatoes and green onions.
• In a bowl whisk together the eggs with cream, salt, pepper and hot sauce (if using) until well blended.
• Pour over the hash brown mixture.
• Gently lift the edges of the omelet and tilt the skillet so that the uncooked portion of eggs flows underneath.
• Cook over medium heat until the omelet begins to slightly brown underneath; remove and sprinkle with grated cheese.
• If desired you can place under the broiler for a couple of minutes to melt the cheese.
• Slide the omelet onto a platter, then slice into wedges.