Garden Omelet With Smoky Cheddar And Apricot Cream Recipes

ITALIAN GARDEN OMELET

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add vegetables and seasonings; cook and stir until tender. Remove from pan., In a large bowl, whisk eggs, cream and seasonings until blended. In same pan, heat 1 tablespoon butter over medium-high heat. Add half of the egg mixture (about 1 cup) to skillet. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath., When eggs are thickened and no liquid egg remains, spoon half of the vegetables on 1 side; sprinkle with 1/4 cup mozzarella cheese. Fold omelet in half; sprinkle with 1 tablespoon Parmesan cheese. Cut omelet in half and slide each half onto a plate. Repeat with remaining ingredients.

COUNTRY GARDEN OMELET

Steps:

• Beat eggs with salt, ground mustard, cayenne and onion powder until well blended; set aside.
• In 12 inch skillet saute red and green bell peppers and onion in vegetable oil over medium heat until soft.
• Stir in ham and sausage.
• Remove to plate.
• In same skillet, pour in egg mixture.
• Cook over medium heat for 3-5 minutes, lifting up edges to let liquid egg in the center to flow into skillet.
• Continue cooking until egg mixture is firm, but not browned.
• Pour reserved peppers, onion, ham and sausage onto 1/2 of the omelet.
• Sprinkle with 1/2 of the cheese.
• Fold omelet in half with spatula.
• Sprinkle with remaining cheese.
• Enjoy!

CHARD AND CHEDDAR OMELET

Steps:

• Melt 1 tablespoon butter in 8-inch-diameter nonstick skillet over medium-low heat. Add garlic; sauté until soft, about 2 minutes. Stir in chard, cover and cook until tender, about 4 minutes. Stir in hot sauce. Season with salt and pepper. Transfer to small bowl. Wipe skillet clean.
• Whisk eggs, 1/4 cup cheese, salt and pepper in medium bowl to blend. Melt 1/2 tablespoon butter in same skillet over medium-high heat. Add half of egg mixture and cook until eggs are just set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes. Scatter half of chard mixture over half of omelet. Sprinkle 1/4 cup cheese over chard. Fold omelet over cheese; slide out onto plate. Repeat with remaining butter, egg mixture, chard and cheese.

FLUFFY, CREAMY, NO-FAIL OMELET

Steps:

• In a medium bowl whisk cream cheese (try the flavored ones!), eggs and water until well blended; stir in the shredded cheese and onions (or try other veggies).
• Melt butter in a nonstick skillet on medium. Pour in omelet mixture.
• Cook 3 to 4 minutes or until set: Lift the edges with a spatula and tilt the pan to allow uncooked portions to flow underneath to cook.
• It's done when firm but still slightly moist on the top - use your spatula and tip the pan to fold the omelet in half (the top will finish cooking once folded).
• Slide onto a plate and cut in half to serve.

FARM HOUSE OMELET

Steps:

• In a small bowl whisk eggs, sea salt, white pepper and heavy cream.
• In a 8-inch omelet pan melt butter over medium heat and add eggs. As eggs start to set-up gently push eggs to the center using a rubber spatula.
• Add bacon bits, peppers, onion, ham and fresh herbs. Cook 2-3 minutes or until eggs set-up and flip omelet over.
• Flip omelet over and add 2-tablespoons grated cheaddar cheese, cook until cheese melts. Carefully remove omelet from pan by folding in half and placing on a warm serving plate.
• Sprinkle remaing grated cheddar cheese over omelet.
• Garnish plate with Hickory Smoked Bacon, a sliced Fresh Plum and a Fresh Cherries.