Avocado Bacon And Smoked Gouda Cheese Omelet Recipes

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AVOCADO AND GOAT CHEESE OMELET



Avocado and Goat Cheese Omelet image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

5 Tablespoons vegetable oil divided
1 large red bell pepper cut into 1-inch squares
8 large eggs divided
1/2 cup milk divided
1/2 tsp salt divided
1/2 teaspoon ground black pepper divided
2 fully ripened avocados from Mexico halved, pitted, peeled, sliced and cut into thirds
4 ounces goat cheese divided

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.

OMELETTE WITH AVOCADO, BACON AND MONTEREY JACK



Omelette with Avocado, Bacon and Monterey Jack image

Provided by Tyler Florence

Categories     main-dish

Time 20m

Yield 1 to 2 servings

Number Of Ingredients 11

4 eggs
1/4 cup heavy cream
1 tablespoon finely chopped fresh chives, plus more for garnish
1 tablespoon finely chopped fresh tarragon, plus more for garnish
1 teaspoon sea salt
1 tablespoon crushed black peppercorns
2 to 3 tablespoons unsalted butter
3 thick slices peppered bacon, cooked until crisp
1/2 ripe avocado, sliced
3 slices Monterey Jack
Fresh chervil leaves, for garnish

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.

ONE GOUDA OMELETTE



ONE GOUDA OMELETTE image

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

1 tsp butter
2 stalk(s) fresh asparagus, trimmed & cut small
2 large eggs, beaten
a pinch black truffle salt (or plain)
2-3 Tbsp shredded gouda cheese
1/2 Tbsp real smoked bacon bits
1 pkg hollandaise sauce mix (or your fave homemade sauce, prepared)
water for sauce mix
chives & chive flowers for garnish (optional)
extra cheese & bacon bits for garnish (optional)

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.

THE CHILDERZ SMOKED GOUDA AND BACON OMELETTE



The Childerz Smoked Gouda and Bacon Omelette image

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

3 slices bacon
3 -4 eggs
1 tablespoon milk (optional)
salt and pepper (to taste)
1/2 cup smoked gouda cheese

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.

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.

AVOCADO BACON AND SMOKED GOUDA CHEESE OMELET



Avocado Bacon and Smoked Gouda Cheese Omelet image

Fresh Avocado, Maple Bacon bits, Smoked Gouda Cheese are combined with Fresh Herbs and topped with Black Olives. The omelet plate is Garnished with Maple Crisp Bacon and Fresh Seasonal Fruit.

Provided by Potagekempcc

Categories     Breakfast

Time 8m

Yield 1 Omelet

Number Of Ingredients 12

1/2 Hass avocado
3 slices maple bacon (Cooked)
3 tablespoons smoked gouda cheese (Grated)
3 jumbo eggs (Brown)
1 dash fine sea salt
1 dash white pepper
1 tablespoon heavy cream
1 tablespoon unsalted butter
2 tablespoons black olives (Sliced)
2 tablespoons cilantro (Chopped)
2 tablespoons chives (Chopped)
1 kiwi (Sliced)

Steps:

  • Cut avocado in quarters, chop 1/4 and fan 1/4 for garnish.
  • Chop 1-slice of bacon. Grate Smoked Gouda cheese.
  • In a small bowl whisk eggs, sea salt, white pepper and heavy cream.
  • In a 8-inch omelet pan melt butter and add eggs. As eggs start to set-up gently push to the center using a rubber spatula.
  • Add avocado, bacon bits, Smoked Gouda cheese, Black olives, cilantro and chives. Cook about 1-2 minutes and flip omelet over, cook 1-minute.
  • Carefully remove omelet from pan by folding in half. Place omelet on a warm serving plate and garnish with bacon, avocado, Fresh Seasonal Fruit and Fresh Sprig Cilantro.

Nutrition Facts : Calories 601.4, Fat 47.7, SaturatedFat 18.4, Cholesterol 754.2, Sodium 525.8, Carbohydrate 19.2, Fiber 7.5, Sugar 7.3, Protein 26.7

CANADIAN BACON & CHEESE OMELET



Canadian Bacon & Cheese Omelet image

This is a quick and easy bunch dish. Since canadian bacon is cooked already it just has to be heated.

Provided by Rita1652

Categories     Breakfast

Time 13m

Yield 1 serving(s)

Number Of Ingredients 6

2 eggs, whisked
1 tablespoon sour cream
1 tablespoon butter
2 slices Canadian bacon, diced
1/8 cup shredded cheddar cheese
salt and pepper

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.

Nutrition Facts : Calories 420.9, Fat 32.6, SaturatedFat 16.2, Cholesterol 502.1, Sodium 1119, Carbohydrate 2.4, Sugar 0.9, Protein 28.4

BACON, AVOCADO, AND CHEESE OMELETS WITH TOMATO SALSA



Bacon, Avocado, and Cheese Omelets with Tomato Salsa image

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

2/3 cup finely chopped seeded tomato
2 tablespoons finely chopped red onion
1 pickled or fresh jalapeño chili, or to taste, seeded and minced (wear rubber gloves)
2 tablespoons minced fresh coriander
1 tablespoon fresh lime or lemon juice
4 large eggs
2 tablespoons water
1 tablespoon unsalted butter
3 slices of lean bacon, cooked and crumbled
1 small avocado (preferably California)
1/2 cup coarsely grated Monterey Jack (about 2 ounces)

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.

AVOCADO OMELET



Avocado Omelet image

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

6 eggs
6 tablespoons milk
1/2 teaspoon salt (or as desired)
1 dash pepper (or as desired)
6 tablespoons butter
1 avocado, peeled and diced
grated cheese, as desired (I used pepper jack but you could use any you desire)
1 small onion, diced (I used green onions, tops only but you could use regular onion if you prefer)
2 large tomatoes, diced
1/4 teaspoon salt
2 tablespoons bacon bits (or as desired, can also use the imitation bacon bits for vegetarian)
1/4 teaspoon chili powder (can use more if desired)
1 (4 ounce) can diced green chilies (you could also just put these in the omelet instead of the sauce, however you prefer)
2 avocados

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

AVOCADO CUCUMBER AND SMOKED GOUDA CHEESE SANDWICH



Avocado Cucumber and Smoked Gouda Cheese Sandwich image

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

3 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon garlic powder
1/4 teaspoon fine sea salt
1/4 teaspoon white pepper
3/4 cup Hellmann's mayonnaise
1/3 cup cilantro (Chopped)
2 tablespoons thyme (Chopped)
1 tablespoon marjoram (Chopped)
8 slices country bread (Toasted)
8 green leaf lettuce
4 slices smoked gouda cheese
4 slices maui onions (Sliced Thin)
2 English seedless cucumbers (Sliced Lengthwise)
2 heirloom tomatoes (Sliced)
2 Hass avocadoes (Sliced)
1 pint baby dill pickle

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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