Best Farmhouse Omelets Recipes

Farmhouse Omelet image

Provided by PalatablePastime

Categories Breakfast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

1 1/2 cups chopped onions
3 tablespoons oil
4 cups cooked diced peeled potatoes
10 slices bacon, cooked and crumbled
1/2 cup diced smoked ham
1/2 cup cooked crumbled pork sausage
12 eggs
3 tablespoons minced fresh parsley
2 teaspoons paprika
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon celery salt

Steps:

Preheat oven to 400 degrees F.
In a large skillet, cook sausage; drain all fat, and set aside.
Cook onion in pan, add bacon, and ham and sausage and heat through; remove from heat.
In a bowl, lightly beat the eggs; mix in the parsley and seasonings.
Pour eggs into a greased ovenproof casserole.
Bake in preheated oven for 20-30 minutes or until eggs in center are set.
Cut into pieces to serve.

Nutrition Facts : Calories 477.9, Fat 34, SaturatedFat 9.7, Cholesterol 448.7, Sodium 754, Carbohydrate 23.3, Fiber 3.1, Sugar 3.4, Protein 19.6

Country French Omelet image

Provided by Ina Garten

Time 35m

Yield 2 servings

Number Of Ingredients 8

1 tablespoon good olive oil
3 slices thick-cut bacon, cut into 1-inch pieces
1 cup (1-inch-diced) unpeeled Yukon Gold potatoes
Kosher salt and freshly ground black pepper
5 extra-large eggs
3 tablespoons milk
1 tablespoon unsalted butter
1 tablespoon fresh chopped chives

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.