Potato And Bacon Pan Omelette Recipes

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POTATO BACON OMELET



Potato Bacon Omelet image

Here's a great way to use up a leftover potato and bacon. This hearty, yummy omelet will quickly become a favorite! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 1 serving.

Number Of Ingredients 9

2 bacon strips, chopped
2 tablespoons chopped onion
1/2 cup cubed cooked potato
1 tablespoon butter
3 eggs
3 tablespoons water
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded sharp cheddar cheese

Steps:

  • In a small nonstick skillet, cook bacon and onion over medium heat until bacon is crisp. Add potato; heat through. Drain. Remove from skillet and set aside. Remove to paper towels to drain., In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to 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 bacon mixture and potato on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate.

Nutrition Facts : Calories 560 calories, Fat 40g fat (20g saturated fat), Cholesterol 709mg cholesterol, Sodium 1052mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 31g protein.

BACON POTATO OMELET



Bacon Potato Omelet image

For a fun way to present basic breakfast ingredients- potatoes, eggs and bacon- try my recipe, a family favorite I inherited from my mother-in-law.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 3 servings.

Number Of Ingredients 6

3 bacon strips, diced
2 cups diced peeled potatoes
1 medium onion, chopped
3 eggs, lightly beaten
Salt and pepper to taste
1/2 cup shredded cheddar cheese

Steps:

  • In a 9-in. nonstick skillet, cook bacon until crisp. Drain, reserving drippings. Set bacon aside. , Cook potatoes and onion in drippings until tender, stirring occasionally. Add eggs, salt and pepper; mix gently. Cover and cook over medium heat until eggs, salt and pepper; mix gently. Cover and cook over medium heat until eggs are completely set. Sprinkle with cheese. , Remove from the heat; cover and let stand until cheese is melted. Sprinkle with bacon. Carefully run a knife around edge of skillet to loosen; transfer to a serving plate. Cut into wedges.

Nutrition Facts : Calories 277 calories, Fat 14g fat (7g saturated fat), Cholesterol 238mg cholesterol, Sodium 285mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 15g protein.

POTATO OMELETTE



Potato Omelette image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 9

8 strips bacon, cut into paper clip-size pieces
2 tablespoons butter
1 onion, chopped
1 clove garlic, chopped
Dash of balsamic vinegar
1 tablespoon oil or duck or pork fat, plus more if needed
3 medium waxy potatoes, peeled and diced
5 eggs
Salt and pepper

Steps:

  • Fry the bacon in a small frying pan until crisp, and remove to a paper towel to drain. Pour off all but 1 tablespoon of the bacon fat from the pan. Add the butter to the pan, heat to medium and gently fry the onions until soft, about 5 minutes. Add the garlic and cook for 1 minute. Remove all to a plate. Deglaze the pan with a splash of vinegar and reduce until it's almost gone.
  • Add the tablespoon of oil or fat and get the pan quite hot this time. Saute the potatoes, stirring only occasionally, until they are soft when pierced with a fork and very crisp and golden on the outside, a good 20 minutes. Return the onions, garlic and bacon to the pan.
  • Gently stir the eggs with a fork, sprinkle with salt and pepper and pour them over the potatoes. Cook until the eggs are set on the bottom, but still a bit slithery on top - or, as the French say, "baveux" (drool-like). Cover the omelette and continue cooking until the top sets, no more than a minute because you still want it a little runny on top - or, I do anyway. Run a spatula around the edge and slip the omelette out onto a large plate.

POTATO OMELETTE



Potato Omelette image

Make and share this Potato Omelette recipe from Food.com.

Provided by Victoria 2

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 6

4 large potatoes
2 onions
4 eggs
1 tablespoon of chopped parsley
salt
pepper

Steps:

  • Peel, wash and cut into cubes 4 large potatoes. Cook the potatotes in a pan with hot water until brown. Drain and reserve.
  • Chop 2 onions and fry them in a pan with hot water without browning. Drain the oil and reserve. Mix 4 eggs, a tablespoon of chopped parsley, salt and pepper to taste.
  • Combine in a large bowl the potatoes and onions, add salt and pepper to taste and add the beaten eggs. Mix well.
  • Bring a skillet over high heat with oil and when hot pour the preparation of potatoes. When you have cooked the base, lower the fire Turn the omelette and complete the cooking.
  • You can serve hot or cold.

Nutrition Facts : Calories 762.1, Fat 10.7, SaturatedFat 3.3, Cholesterol 423, Sodium 188.6, Carbohydrate 140.9, Fiber 17.8, Sugar 11.2, Protein 28.6

CHEESY BACON AND POTATO OMELET



Cheesy Bacon and Potato Omelet image

Packed with bacon flavor, this easy one-skillet potato, egg and cheese omelet is hearty enough to serve morning, noon or night.

Provided by My Food and Family

Categories     Dairy

Time 45m

Yield Makes 6 servings.

Number Of Ingredients 8

6 slices OSCAR MAYER Bacon, chopped
1 lb. potatoes, peeled, cut into thin slices
1/2 cup sliced onions
1 clove garlic, minced
6 eggs, beaten
1 cup KRAFT Shredded Sharp Cheddar Cheese, divided
1/4 tsp. black pepper
2 Tbsp. chopped fresh parsley

Steps:

  • Cook bacon in medium skillet on medium heat until crisp. Remove bacon from skillet to drain, reserving drippings in skillet. Add potatoes, onions and garlic to drippings; cook 10 to 12 min. or until tender and golden brown, stirring frequently.
  • Place potato mixture in large bowl. Add bacon, eggs, 1/2 cup cheese and pepper; mix well.
  • Heat same skillet on high heat. Return potato mixture to skillet; cook on low heat 12 min. or until egg mixture is almost set.
  • Slide omelet onto dinner plate. Place skillet upside-down over omelet; carefully turn plate and skillet over to flip omelet. Top with remaining cheese; cook 3 min. or until cheese is melted and center of omelet is set. Sprinkle with parsley.

Nutrition Facts : Calories 340, Fat 24 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 245 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 14 g

POTATO AND BACON PAN OMELETTE



Potato and Bacon Pan Omelette image

This is something my friend who is vegetarian made for me once. Of course I've added the bacon, but it's the same idea. If you have a frypan with a plastic handle, cover with aluminium foil.

Provided by beckoned

Categories     One Dish Meal

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 6

6 eggs
2 -3 large white potatoes, peeled and cubed
2 -3 slices bacon, diced
milk
cooking oil
salt and pepper

Steps:

  • Boil potatoes until tender. Drain.
  • Beat eggs with about 1/2 as much milk.
  • Fry up bacon in a medium pan with a little oil.
  • Add potatoes and fry a little.
  • Pour egg mixture over bacon & potato.
  • Let cook over medium heat until just a little runny on top.
  • Put under grill (broiler) to set top.
  • Sprinkle a little grated cheese over and brown, if desired.
  • Variation: Add pretty much anything you want, I've used frozen veggies and mushrooms.

Nutrition Facts : Calories 466.3, Fat 25.3, SaturatedFat 8.1, Cholesterol 649.9, Sodium 790.5, Carbohydrate 34.2, Fiber 3.3, Sugar 2.6, Protein 24.6

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