THE CHILDERZ SMOKED GOUDA AND BACON OMELETTE
I was sifting idly through ingredients in my fridge one morning, when Divine Inspiration or something like it struck, and I came up with the most winning combination of ingredients, ever: Smoked Gouda and Bacon...and then I made an omlette. You can customize it in any way you like; adding different types of cheeses, meats, vegetables, minerals...there are myriad possibilities. I like it simple.
Provided by childerz
Categories Breakfast
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 5
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.
OMELETTE WITH AVOCADO, BACON AND MONTEREY JACK
Provided by Tyler Florence
Categories main-dish
Time 20m
Yield 1 to 2 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Crack the eggs into a medium mixing bowl and pour in the cream. Add the chives, tarragon, salt and pepper and whisk until well incorporated and foamy.
- Preheat an 8-inch skillet over medium heat. Add the butter and turn the heat down slightly. With a 4-ounce ladle, add one ladle of eggs to the pan. Immediately begin stirring with a spatula. (Cook's note: This is to heat the eggs through so they set like a custard. Keep swirling them around so the eggs aren't in one spot long enough to burn.)
- Once the eggs begin to set, stop stirring. Transfer the pan to the oven for 1 1/2 minutes; the omelette should still have a soft custard touch
- Top the omelette with the bacon, avocado and Monterey Jack. Return it to the oven for 30 seconds, just so the cheese begins to melt. Using an oven mitt to grip the handle, tip the pan sideways and roll the omelette onto a plate with the help of a spatula. Garnish with more chives and tarragon, and chervil.
AVOCADO AND GOAT CHEESE OMELET
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- In large skillet over medium heat, heat 1 teaspoon of oil. Add peppers; cook and stir until just tender, about 4 minutes; set aside. In a bowl, combine 2 eggs, 2 tablespoons milk and 1/8 teaspoon each of salt and pepper; beat until frothy. Heat 1 teaspoon oil in a medium skillet over medium heat. Add egg mixture; cook, lifting edges to allow mixture to flow under cooked portion until surface looks set and center is firm. On one half of the omelet, arrange 1/4 of the peppers, goat cheese and avocado. Fold uncovered half of omelet over filling; slide onto serving plate. Repeat with remaining ingredients.
AVOCADO OMELET
I got this from an old friend. It is easy and quite good. Just make the omelet as you would normally with the diced avocado in the middle when you fold the omelet. Then pour the sauce over it. YUM! I added shredded pepper jack cheese like you would in a normal omelet. You could also use plain cheddar.
Provided by OceanLuvinGranny
Categories Breakfast
Time 22m
Yield 1 batch, 6 serving(s)
Number Of Ingredients 14
Steps:
- In med. skillet cook onions, tomatoes, salt, pepper and chili powder in butter. Simmer several minutes or until onions are soft.
- Remove from heat.
- While onions are simmering, peel avocados and reserve a few slices for garnish.
- Mash remaining avocados and add to the onion mixture. Simmer a few minutes to unite flavors.
- Serve the sauce in a small pitcher or gravy boat so that your guests & family can "pour it on.".
- Make the omelet from the omelet ingredients as you would a normal omelet with the diced avocado in the middle, and the cheese. Pour the sauce over the cooked omelet and enjoy. YUM!
Nutrition Facts : Calories 366.1, Fat 31.9, SaturatedFat 11.4, Cholesterol 244.2, Sodium 684.9, Carbohydrate 14.3, Fiber 7.9, Sugar 3.8, Protein 9.8
BACON, AVOCADO, AND CHEESE OMELETS WITH TOMATO SALSA
Categories Cheese Egg Breakfast Brunch Quick & Easy Bacon Avocado Summer Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 11
Steps:
- In a small bowl stir together the tomato, the onion, the jalapeño, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste.
- In a 8-inch skillet, preferably non-stick, heat 1/2 tablespoon of the butter over moderately high heat until the foam subsides, pour in half the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2-inch pieces, and half the Monterey Jack and cook the omelet for 1 minute, or until it is set. Fold the omelet over the filing, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa.
ONE GOUDA OMELETTE
I made this omelette yesterday morning, and it was so good that I made it again this morning and decided to share it. I used local farm fresh eggs, asparagus from our garden, hickory smoked bacon bits and a good quality gouda cheese for the omelette, then topped it off with a quick and easy hollandaise sauce and a few chives....
Provided by Tere Gill
Categories Eggs
Time 20m
Number Of Ingredients 10
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.
BACON AND CHEDDAR OMELET
You can make fluffy omelets in less time (and with much less effort) than you may think. This brunch-worthy version has a bacon-and-cheddar-cheese filling.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 15m
Number Of Ingredients 5
Steps:
- In a small skillet over medium heat, cook bacon until crisp, turning as needed, 3 to 5 minutes. Transfer to a paper towel to drain; let cool slightly, then crumble.
- In a small bowl, whisk together eggs and salt until frothy. Make omelet, adding olive oil or butter to heated pan; fill with shredded cheddar cheese and crumbled bacon.
AVOCADO CUCUMBER AND SMOKED GOUDA CHEESE SANDWICH
A sandwich with Fresh Garden Vegetables, Avocado, Smoked Gouda Cheese, Herbal Mayo and served on toasted Country Bread.
Provided by Potagekempcc
Categories Lunch/Snacks
Time 15m
Yield 4 sandwiches
Number Of Ingredients 17
Steps:
- Herbal Mayonnaise: In a bowl whisk mayonnaise, lemon juice, zest and garlic powder. Fold-in cilantro, fresh herbs, salt and pepper. Whish until mayonnaise is combined.
- Toast country bread, spread with Herbal Mayo, add lettuce, Smoked Gouda cheese, Maui onion, English cucumber, Heirloom tomato, Hass avocado and top with lettuce. Slice sandwich in half and place on serving plate.
- Garnish plates with Baby Dill Pickles.
Nutrition Facts : Calories 804, Fat 29, SaturatedFat 4.5, Cholesterol 11.5, Sodium 1948.1, Carbohydrate 119, Fiber 19.2, Sugar 16, Protein 28.4
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