Light Hash Brown Omelette Recipes

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain. Crumble bacon and set aside., Add the potatoes, onion and green pepper to drippings. Cook and stir over medium heat for 7-10 minutes or until potatoes are lightly browned and vegetables are tender., In a large bowl, whisk the eggs, milk, salt and pepper. Pour egg mixture into a large non-stick 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 and sprinkle with cheese and bacon; fold other side over filling. Invert omelet onto a plate to serve.

Steps:

• Take your hash browns out of the freezer to allow them to begin to thaw.
• In an eight-inch nonstick pan, melt one Tbsp. of butter on medium heat and add onions, occasionally stirring. Allow to cook until they have softened and begin to brown. Add the peppers, stir, and salt to taste. Cook until they begin to soften.
• Add the spinach and allow it to wilt for a couple of minutes. Transfer this filling to a bowl.
• Put your pan back on the heat and add one Tbsp. of butter, melting on medium heat. Add your hash browns and season with salt and pepper to taste, stirring until the butter and seasoning are evenly distributed.
• Arrange the potatoes in a flat even layer. Sprinkle cheese evenly on top and allow it to melt. Then, sprinkle the filling evenly on top. When the bottom of the hash browns has crisped up and browned, your hash brown omelette is ready.
• Shake the pan to make sure it's not sticking to the bottom, then bring it over to your plate and carefully tilt the pan, using the edge to help fold it over in half.
• Add your favorite toppings and enjoy! (We used chopped scallions and a chipotle sour cream.)
• For the chipotle sour cream:
• Combine ½ (115 G) cup sour cream or crema, one Tbsp. chipotle in adobo (finely chopped), a pinch of salt, and a splash of water to thin it out.
• Enjoy!

Steps:

• In a large skillet coated with cooking spray, saute onion and green pepper. Add potatoes; cook and stir over medium heat for 5 minutes or until heated through. , In a bowl, beat egg substitute, water and pepper; pour over vegetables. As eggs set, lift edges, letting uncooked portion flow underneath. Just before eggs are completely set, place cheese slices over half of the omelet. Fold the omelet in half and transfer to a warm serving platter.

Steps:

• In a 10-in. nonstick skillet, saute potatoes, onion and green pepper in butter until tender. Sprinkle with ham. In a large bowl, whisk the eggs, milk, pepper and salt; add to the skillet. , As the eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, remove from the heat. Sprinkle with cheddar cheese; fold omelet in half. Cover; cooked for 1-2 minutes or until cheese is melted.

Steps:

• Fry bacon and remove from pan.
• Leave some grease and add hash browns, onion, salt and pepper if desired.
• When potatoes are browned slightly pat down.
• Beat eggs.
• Add milk, salt and pepper.
• Pour over hash brown mixture.
• Crumble bacon and sprinkle on top.
• Add cheese.
• Cover and let cook over low heat 15 - 20 minutes.

Steps:

• Dice onions and add to shredded potatoes.
• Place shredded potatoes and onion in medium size fry pan prepared with vegetable spray (if you don't have shredded potatoes on hand refer to note below). Keep potatoes separated as much as possible while browning, you do not want a patty.
• When potatoes are well browned add ham cubes and mix well.
• Lower heat to medium low. Pour egg substitute evenly over potato mixture and cook till almost set. Turn mixture over (it will not turn easily or neatly but after turning simply spread with spatula to an even round shape).
• When eggs are set well tear cheese slice into strips and lay across one half of the omelet. Fold omelet in half over the cheese slice and serve.
• NOTE: No cooked potatoes on hand? Microwave a potato for about 2-3 minutes. Slice in half lengthwise and place in cold water for about 2-3 minutes. Shred each half without peeling. Keep the peel against your palm while shredding and most of the peel will remain in your hand. Discard the peel and continue with recipe.

Steps:

• Beat the eggs in a large bowl until foamy. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the ham, bell peppers, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are tender and starting to brown, about 6 minutes; add to the bowl with the eggs.
• Preheat the broiler. Wipe out the skillet and return to medium-high heat. Melt the butter in the skillet, then add the frozen hash browns in an even layer. Cook, pressing the hash browns into the bottom and up the side of the skillet with a spatula, until golden on the bottom, about 6 minutes.
• Pour the egg mixture over the hash browns. Transfer the skillet to the broiler; cook until partially set, 3 to 5 minutes. Sprinkle the cheese and all but about 2 tablespoons scallions over the eggs. Continue broiling until the cheese melts and the eggs are set, 2 to 3 more minutes.
• Loosen the edge of the omelet with a small spatula. Slide onto a platter and fold in half. Cut into wedges; top with the reserved scallions.

Steps:

• Heat 1 tablespoon of the olive oil in a medium nonstick skillet over medium-high heat. Add the bell peppers, Canadian bacon, a pinch of salt and a couple grinds of black pepper. Cook, stirring occasionally, until the peppers are just tender and the bacon begins to brown in spots, 3 to 4 minutes. Use a slotted spoon to transfer the veggies to a small bowl, then return the skillet to the heat.
• Add 1 tablespoon of the olive oil to the same skillet, swirling the pan to evenly coat. Add the shredded hash browns in a single layer, pressing them down with the back of a heatproof spatula. Cook, undisturbed, until the bottom is golden brown and crispy, about 8 minutes. Flip the hash browns over, add the remaining 1 tablespoon olive oil around the edge of the skillet, then continue to cook until the other side is golden, 4 to 5 minutes more.
• Meanwhile, whisk the eggs with a pinch of salt and a couple grinds of black pepper in a small bowl until thoroughly combined.
• Reduce the heat to medium-low. Break apart the hash browns slightly, then pour the eggs over top in an even layer. Cook until the eggs are just set, about 1 minute. Lay the cheese on one side of the omelet, then sprinkle over the reserved peppers and bacon, the tomatoes and scallions. Continue to cook until the cheese is just melted, 30 seconds to 1 minute. Fold the omelet in half over the filling like a book, then slide onto a plate. Top with the sliced avocado and serve immediately.

Steps:

• In large frying pan, cook bacon until crips.
• Drain bacon on paper towels and drain all but 2 tablespoons drippings in pan.
• Combine potatoes, chopped onions, and bell pepper.
• Press down in even layer in pan.
• Cook, uncovered over low heat until crisp and brown on bottom.
• (About 7 minutes) While potatoes are cooking, crumble bacon and set aside.
• Carefully turn over.
• (If this is difficult for you to turn, try oiling second pan and flipping potato mixture directly from one pan to the other.) In a small mixing bowl, beat together eggs, milk, salt and black pepper.
• Pour this mixture over potato mixture.
• Top with cheese and bacon.
• Cover and cook over low heat for 5 to 7 minutes or until egg mixture is set.
• Loosen omelet; fold in half.
• Turn out of skillet onto plate.
• Cut into 4 wedges to serve.
• If desired, garnish with green onion slices.

Steps:

• In large skillet, cook bacon until crisp. Leave drippings in skillet; drain bacon and crumble.
• Mix next 3 ingredients; put into skillet. Cover over low heat until underside is crisp and brown.
• Blend eggs, milk, salt and pepper; pour over potatoes.
• Top with cheese and bacon.
• Cover; cook over low heat 10 minutes.
• Loosen omelet.
• Serve in wedges.