Best Diners Omelet With Hollandaise Sauce Recipes

DINER'S OMELET WITH HOLLANDAISE SAUCE

Diner's Omelet With Hollandaise Sauce image

I found a similar type recipe in quick cooking, but found out I don't like the store bought hollandaise or the asparagus listed in the recipe. So I came up with my own omelet. I use the mushrooms and add red bell pepper and onions for the veggies of choice, but feel free to add what your family enjoys. You could also add whatever other seasoning or herbs of choice.

Provided by diner524

Categories Breakfast

Time 35m

Yield 4 3 egg omelets, 4 serving(s)

Number Of Ingredients 14

Ingredients

1 cup milk
1/4 cup butter, softened
8 bacon, strips diced
4 -8 ounces fresh mushrooms, sliced
4 -8 ounces vegetables, of choice
3 tablespoons water
12 eggs, lightly beaten
1 cup shredded part-skim mozzarella cheese
salt and pepper
3 egg yolks
2 tablespoons lemon juice (fresh is best)
2 dashes cayenne pepper
3/4 cup butter
salt

Steps:

For the sauce:.
Place egg yolks, lemon juice and pepper in blender container and blend until lemon color.
Turn blender to high and very slowly add butter, blend until thick, about 30 seconds.
To serve, heat sauce slowly in top of double boiler over hot water. Once sauce is finished remove from double boiler to keep warm while omelets are finished.
For the Omelet:.
In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. In the drippings, saute mushrooms and veggies of choice until tender; set aside.
Coat a 10-in. skillet with cooking spray and place over medium heat; add 3/4 cup beaten eggs (3 eggs) 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, sprinkle a fourth of the mushrooms and veggies of choice, 1/4 cup cheese on one side and sprinkle with cheese; fold other side over filling. Invert omelet onto a plate to serve. Repeat for remaining omelets. Top with hollandaise sauce and bacon.

Nutrition Facts : Calories 923.4, Fat 82, SaturatedFat 44.5, Cholesterol 860.3, Sodium 1140.4, Carbohydrate 7.6, Fiber 0.3, Sugar 2.1, Protein 39.7

NEW COLORADO OMELET

New Colorado Omelet image

A fresh and delicious change of pace over traditional omelets.

Provided by pillsburydoughboy

Categories Breakfast and Brunch Eggs Omelet Recipes

Time 30m

Yield 2

Number Of Ingredients 10

Ingredients

1 slice bacon
3 eggs
¼ cup milk
2 teaspoons vegetable oil
½ large tomato, diced
2 thin slices tomato, halved
5 ounces thinly sliced deli turkey
¼ cup shredded Monterey Jack cheese
¼ cup prepared hollandaise sauce
1 pinch dried parsley

Steps:

Place bacon into a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate, allow to cool, and crumble the bacon.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Whisk eggs and milk in a bowl until smooth.
Heat vegetable oil in an omelet pan or skillet over medium heat and pour in egg mixture. Swirl the pan to coat the bottom of the skillet evenly with the eggs. Cook until the omelet is barely set but the edges are not hard, 1 to 2 minutes.
Gently flip the omelet over and cook the other side, about 1 more minute.
Place omelet onto a broiler-safe baking sheet; top the omelet with crumbled bacon, diced tomato, deli turkey, and Monterey Jack cheese.
Fold the omelet in half to enclose the fillings and place the omelet under the broiler until the cheese bubbles, about 2 minutes.
Place omelet onto a serving platter and arrange the tomato slices on the omelet. Pour hollandaise sauce over the omelet and sprinkle with parsley flakes to serve.

Nutrition Facts : Calories 401.8 calories, Carbohydrate 7 g, Cholesterol 417.6 mg, Fat 29.2 g, Fiber 0.7 g, Protein 28.7 g, SaturatedFat 12.5 g, Sodium 1212.5 mg, Sugar 3.5 g