COUNTRY FRENCH OMELET
Provided by Ina Garten
Time 35m
Yield 2 servings
Number Of Ingredients 8
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.
BACON POTATO OMELET
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 & BACON FRITTATA
Steps:
- Preheat oven to 400°. In a large bowl, whisk eggs, parsley, milk, salt and pepper; set aside. In a 10-in. ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp. , Add potatoes, onions and sage; cook until potatoes are tender. Reduce heat; sprinkle with cheese. Top with egg mixture and tomato slices., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 15 minutes. Cut into wedges.
Nutrition Facts : Calories 287 calories, Fat 21g fat (8g saturated fat), Cholesterol 295mg cholesterol, Sodium 441mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.
POTATO PANCETTA FRITTATA
Steps:
- Preheat the oven to 350 degrees F.
- In a medium (10-inch) oven-proof omelet pan over medium-low heat, cook the pancetta in the olive oil for 5 to 10 minutes, until browned. Remove the pancetta from the pan with a slotted spoon and set aside.
- Melt 2 tablespoons of the butter in the pan (don't wipe it out). Add the potatoes and fry them for 6 to 8 minutes, until cooked through and lightly browned, turning occasionally. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
- Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyere, melted butter, and milk. Combine the flour, baking powder, salt and pepper and stir into the egg mixture. Add the basil.
- Put the pancetta back into the pan with the potatoes and pour in the egg mixture. Place the pan in the center of the oven and bake for 50-55 minutes, until the frittata is browned and puffed and a knife inserted in the middle comes out clean. Serve hot.
POTATO BACON OMELET
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.
OPEN-FACED FRENCH COUNTRY OMELET
Great for breakfast, brunch or dinner! For vegetarian option, omit bacon and use 1 tablespoon of olive oil instead. 1 serve = 9 ww points.
Provided by SharleneW
Categories Breakfast
Time 37m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a 10-inch ovenproof, nonstick frying pan, combine bacon, potatoes, onion and garlic over medium heat.
- Stir often until bacon is crisp and potatoes are browned, about 20 minutes.
- Spoon mixture into a bowl and keep warm.
- While bacon mixture cooks, beat eggs in a bowl until blended.
- When bacon mixture is done, transfer to bowl and pour eggs into frying pan.
- Cook on medium-low heat until eggs on bottom begin to set; push aside or lift cooked egg to let liquid egg flow to bottom of pan. Repeat until eggs are softly set but still creamy-looking on top, about 7 minutes total.
- Preheat broiler.
- Sprinkle eggs with half of cheese.
- Top with bacon mixture and sprinkle with remaining cheese.
- Broil omelet 6 inches from heat until cheese is melted, about 2 minutes.
- Sprinkle with parsley.
- Cut in wedges to serve.
- Season and garnish to taste with pepper and sour cream.
Nutrition Facts : Calories 382.7, Fat 26.6, SaturatedFat 10.6, Cholesterol 457.3, Sodium 447.5, Carbohydrate 13.1, Fiber 1.6, Sugar 2.1, Protein 21.8
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