Deluxe Bacon Onion Omelet Recipes

Steps:

• Cook bacon in a skillet over medium-high heat until crisp. Remove with a slotted spoon to paper towels to drain and cool; crumble the bacon and set aside.
• Melt the butter in a skillet over medium heat. Cook and stir the onions in the butter until tender, about 10 minutes.
• Prepare a 10-inch non-stick skillet with cooking spray and place over a cold burner. Whisk together the eggs and water; pour the egg mixture into the cold skillet. Cover and turn the burner on for medium-low heat. Cook until steam begins to vent from the skillet. Remove the lid. Sprinkle the crumbled bacon, Cheddar cheese, American cheese, salt, and red pepper over the eggs. Spread the onions over the eggs. Gently swirl the skillet in a circular motion to release the omelet and slide it onto a plate. Fold the omelet in half. Allow the cheese to melt, about 2 minutes.

Steps:

• Whisk eggs and cream together.
• Melt butter in a large skillet. Pour in eggs hot, lifting edges into center allowing uncooked egg to reach pan.
• When egg is set add the ham and cheese to one half of the omelet. Fold over other half cook for 15-25 seconds and invert onto a plate.

Steps:

• Beat eggs until just combined; do not over-beat.
• Melt butter in a skillet over high heat. Add ham, onion, and bell pepper. Sprinkle in a nice pinch of salt and a touch of pepper. Cook and stir over medium-high heat until onions start to soften and ham begins to caramelize, about 5 minutes.
• Reduce heat to medium-low and pour in the eggs. Mix briefly with a spatula while shaking the pan to ensure ingredients are evenly distributed. Quickly run the spatula along the edges of the omelet.
• Sprinkle Cheddar cheese and cayenne pepper over the omelet. Cook, shaking the pan occasionally, until the top is still wet but not runny, about 5 minutes. Fold omelet in half with your spatula and transfer to a plate.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving grease in the skillet. Crumble bacon once cool.
• Add onion to the skillet and cook over medium-high heat for 2 minutes. Add ground beef and cook, breaking into smaller pieces, until no longer pink, about 5 minutes. Drain any excess grease.
• Add Worcestershire sauce, mustard, and ketchup to the beef mixture. Bring to a simmer, mixing until everything is incorporated.
• Meanwhile, heat a separate skillet over medium heat. Whisk eggs and milk together and pour into the skillet, swirling to coat the bottom. Cook until eggs are just set, about 5 minutes.
• Place bacon, beef mixture, tomatoes, pickles, and lettuce over one half of the omelette. Fold the other half over the filling. Top with Cheddar cheese. Cover skillet and cook until cheese is melted, about 1 minute. Garnish omelette with shoestring potatoes.