Best Wagon Wheel Omelet Recipes

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WAGON WHEEL BREAKFAST PIE



Wagon Wheel Breakfast Pie image

From Taste of Home's Cooking for 2 Magazine, Winter 2006. Sounds like a great breakfast...cute too!

Provided by Shelby Jo

Categories     Breakfast

Time 45m

Yield 2 serving(s)

Number Of Ingredients 12

1 1/2 cups frozen hash brown potatoes, thawed
3 tablespoons cream cheese, softened
2 tablespoons milk, plus
2 tablespoons milk
1 green onion
1/8 teaspoon salt
1 dash pepper
4 uncooked breakfast sausage links
1/4 cup baking mix (like Bisquick)
1 egg
1 dash ground nutmeg
1 dash paprika

Steps:

  • Place the hash browns in a 7-inch pie plate coated with nonstick cooking spray. in a small bowl, combine the cream cheese, 2 tablespoons milk, onion, salt, and pepper. Spread over potatoes.
  • Cut sausage links in half lengthwise; arrange over potatoes in a spoke-like fashion. In a small bowl, whisk the biscuit mix, egg, nutmeg, and remaining milk until smooth; pour between sausages. Sprinkle with paprika. Bake at 400 for 25-30 minutes or until golden brown and filling is bubbly.

WESTERN OMELETTE



Western Omelette image

French omelets are smooth and sunny yellow with the filling rolled neatly inside. This is a western American-style omelet; the goodies are mixed up with the egg and given a good tanning in the pan.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

12 large eggs
Kosher salt and freshly ground black pepper
1/4 cup unsalted butter
1/2 green bell pepper, cut into 1/2-inch dice
1/2 red bell pepper, cut into 1/2-inch dice
6 ounces boiled ham (in one piece), cut into 1/2-inch dice
4 scallions (white and green), roughly chopped
1/2 cup grated white cheese (about 2 ounces), such as Monterey Jack, cheddar, or Gouda (optional)

Steps:

  • In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside.
  • Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl.
  • Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set.
  • Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all.

WESTERN OMELET



Western Omelet image

This is the ultimate Western omelet! You can even put red bell peppers and sausage in it, if you like.

Provided by aDsm

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 20m

Yield 1

Number Of Ingredients 7

2 teaspoons butter, divided
⅓ cup sliced fresh mushrooms
¼ cup chopped green bell pepper
2 green onions, sliced on the bias
¼ cup cooked ham strips
salt and ground black pepper to taste
2 eggs

Steps:

  • Melt 1 teaspoon butter in a small skillet over medium heat. Add mushrooms, bell pepper, and green onions; cook until tender, about 5 minutes. Stir in ham until heated through, about 1 minute. Season with salt and pepper. Set filling mixture aside in a small bowl and keep warm.
  • Beat eggs together in a bowl; season with salt and pepper.
  • Heat the same skillet over medium-high heat. Add remaining 1 teaspoon butter; heat until foaming. Pour in eggs and cook for 30 seconds. Lift the edges of the omelet so that the uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set but still moist and soft, about 2 minutes.
  • Spread the filling over one side of the omelet. Fold the other half over the filling and slide omelet onto a plate.

Nutrition Facts : Calories 319.9 calories, Carbohydrate 5.5 g, Cholesterol 412.4 mg, Fat 24.5 g, Fiber 1.6 g, Protein 20.5 g, SaturatedFat 10.5 g, Sodium 793.1 mg, Sugar 2.8 g

CLASSIC FRENCH OMELETTE



Classic French Omelette image

A classic French omelette-simple yet elegant-should have a silky-smooth exterior and a custardy interior that's just barely cooked. Chef Boulud walks you through every step: from whisking, to cooking, to shaping the omelette into its iconic rolled cylinder. It may take a few tries to get it just right, but the effort is worth it!

Provided by Daniel Boulud

Categories     main-dish

Time 5m

Yield 2 servings

Number Of Ingredients 5

5 large eggs
Sea salt
Freshly ground white pepper
1 tablespoon unsalted clarified butter, from 8 Tbsp (114g) unsalted butter; see method in Step 1
1 teaspoon unsalted butter

Steps:

  • Crack eggs into a medium bowl. Use a fork to whisk until thoroughly combined, about 1 minute; stir in a pinch of salt and a few grinds of pepper. To make clarified butter: In a small saucepan, melt 8 tablespoons (1 stick) unsalted butter over medium heat and bring to a simmer, 5-7 minutes. As white foam collects on the surface, skim off with a small ladle or spoon and discard; these are the milk solids. Reduce heat to medium-low and continue skimming until the butter is clear. Pour the clarified butter through a cheesecloth-lined strainer to catch the smaller milk solids, and set aside. (Note: Clarified butter has a higher smoke point than regular butter, allowing for cooking at higher temperatures. Clarified butter can be stored in an airtight container in the refrigerator for several months.)
  • Heat a 10-inch nonstick sauté pan over medium heat. Add 1 tablespoon clarified butter and swirl to coat to bottom. When the pan is hot, pour in the eggs and begin quickly and gently shaking the pan. While shaking, stir the eggs with a heatproof spatula, using small circular movements to loosen the curds and lightly scramble, about 20 seconds. The constant movement should prevent any part of the eggs from overcooking or taking on color.
  • When the eggs are creamy and still only partly cooked, shake the pan to level the omelette. Turn the heat to low. Tilt the pan slightly and begin rolling the omelette: first, loosen the edge closest to the handle, then roll it toward the middle. (The cooked side should show no browning.) When the omelette is half-rolled, run the spatula around the far edge to release the eggs from the pan. Then tilt the pan more sharply and tap it firmly on the stovetop (or a cutting board) to loosen the omelette. Bang on the handle with your free hand to help the far edge begin to roll up; use the spatula as needed to tuck it toward the center of the omelette. Add butter to the pan and let it melt along the exterior of the omelette.
  • Gently flip the omelette onto a plate, seam side down. Use your hands or a spatula to gently perfect the shape and tuck in any loose edges. Serve immediately.

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