German Omelet Bauernfruhstuck Recipes

Steps:

• 1. Melt the butter in a 10 inch skillet; add potato and onion. Cook over medium heat, stirring occasionally, 20 minutes or until the vegetables are tender and golden brown. Add ham (or bacon), and cook 5 minutes, stirring frequently. Sprinkle with parsley.
• 2. Combine eggs, salt, pepper, and half-and-half in a large bowl, beating with a wire whisk until blended. Pour the egg mixture over the potato mixture. Cover and cook over low heat 10 minutes or until almost set.
• 3. Gently lift the edges of the omelet with a spatula, and tilt pan so that the uncooked portion flows underneath. Sprinkle with cheese; cover and cook until cheese melts. To serve, cut omelet into wedges.

Steps:

• In a large skillet, cook potatoes in 2 tablespoons butter for 15 minutes or until browned and tender. Sprinkle with onions; set aside and keep warm. , In a large nonstick skillet, melt remaining butter over medium-high heat. Whisk the eggs and milk. 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 potato mixture on one side; fold other side over filling. Invert omelet onto a plate to serve. Cut into wedges and season as desired.

Steps:

• In a skillet over low heat, cook bacon until crisp. Remove to paper towel. Reserve 2 tablespoons drippings; add potatoes, green pepper, onion, salt and pepper. Cook and stir over medium heat until the potatoes are golden brown.
• Stir in eggs and milk, and cook and stir until eggs are almost set, about 2 minutes.
• Reduce heat to low. Add cheese and bacon, stirring gently until heated through and eggs are set.
• Serve immediately.
• Leftovers are tasty the following day. Good wrapped in a flour tortilla for a breakfast burrito, breakfast on the go.
• Serves 4 to 6.

Steps:

• Heat skillet on medium heat with the olive oil.
• Add frozen potatoes in a single layer. Cook 6 minutes, turn, and continue cooking another 6 minutes.
• Reduce heat to medium-low. Stir in the chopped onions, bell peppers, and the butter. Cook for 8-10 minutes, stirring often and scraping the bottom of the pan, until onions are softened and peppers are almost done.
• Reduce heat to low; stir in the chopped sausage (or ham or bacon), and the tomatoes, if using.
• In a small bowl whisk eggs, milk, and the salt & pepper together. Add the chives, if using.
• Pour egg mixture over potatoes, stirring to incorporate. Cook for a few minutes more, stirring occasionally, until eggs are done.
• Sprinkle with cheese and snipped chives.
• Serve with fresh fruit and your favorite beverage.
• Note: Leftovers, if any, are wonderful--makes a tasty breakfast wrap!