The Childerz Smoked Gouda And Bacon Omelette Recipes

AVOCADO BACON AND SMOKED GOUDA CHEESE OMELET

Steps:

• Cut avocado in quarters, chop 1/4 and fan 1/4 for garnish.
• Chop 1-slice of bacon. Grate Smoked Gouda cheese.
• In a small bowl whisk eggs, sea salt, white pepper and heavy cream.
• In a 8-inch omelet pan melt butter and add eggs. As eggs start to set-up gently push to the center using a rubber spatula.
• Add avocado, bacon bits, Smoked Gouda cheese, Black olives, cilantro and chives. Cook about 1-2 minutes and flip omelet over, cook 1-minute.
• Carefully remove omelet from pan by folding in half. Place omelet on a warm serving plate and garnish with bacon, avocado, Fresh Seasonal Fruit and Fresh Sprig Cilantro.

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.

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.

DELUXE BACON ONION OMELET

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Arrange bacon on a baking sheet.
• Bake in the preheated oven until just crisped, 10 to 12 minutes.
• Beat eggs and water together in a bowl.
• Let the bacon cool on paper towels, about 5 minutes. Break into small pieces.
• Spray a 10-inch non-stick skillet with cooking spray. Melt butter over medium heat until foaming, about 2 minutes. Add onion once butter is no longer foaming. Cook and stir until tender but not browned, 4 to 5 minutes.
• Increase heat to medium-high. Pour eggs into the skillet and cook until mostly set, about 2 minutes. Lift the omelet with a spatula as the center rises; tilt the skillet so that uncooked eggs run to the center of the pan. Cook until set, 2 to 4 minutes. Sprinkle bacon pieces onto the omelet and fold in half using the spatula.

ONE GOUDA OMELETTE

Steps:

• 1. Gather and prep ingredients (wash & chop asparagus, shred cheese etc...)
• 2. Prepare hollandaise sauce according to package instructions. Cover and keep warm until served.
• 3. Melt 1 teaspoon butter, in small nonstick skillet, over medium/medium-high heat.
• 4. Add asparagus pieces; sautee for 2 to 3 minutes, until tender. Remove asparagus from skillet and place on a small plate or bowl. Set aside.
• 5. In a small bowl or cup, beat eggs and salt, with a fork, until well blended; pour into the same skillet in which the asparagus was sauteed; place over medium heat.
• 6. As eggs begin to cook, swirl them in the pan, occasionally, to make contact with more of the surface of pan.
• 7. When eggs are almost completely cooked (about 3 minutes,) scatter sauteed asparagus over top, then evenly sprinkle with shredded gouda cheese and bacon bits.
• 8. Use a spatula to lift half of omelette and fold it over on itself. Allow to cook another 15 to 30 seconds, pressing lightly on omelette to encourage any raw egg that may remain, to make contact with the hot skillet (a little of the cheese may be exuded also, but that's okay.) Remove from heat.
• 9. Tilt skillet and slide omelette onto serving plate. Spoon some of the hollandaise sauce over the middle.
• 10. Sprinkle with chives, extra cheese and/or bacon bits, if desired. Serve immediately. Cover and refrigerate any leftover omelette and/or sauce.