Savory Omelet Cups Recipes

SAVORY FRENCH OMELET

Savory French Omelet image

I found this recipe in a Best of International Cooking Book that I have been dying to try. So of course I say to myself, thats perfect for ZWT3 France! Perfect for a breakfast thats full of flavor!

Provided by superblondieno2

Categories Breakfast

Time 20m

Yield 4 omelets, 4 serving(s)

Number Of Ingredients 10

Ingredients

6 -8 slices bacon
3 tablespoons vegetable oil
2 potatoes, peeled, finely chopped
1 leek, sliced
8 eggs
1 pinch salt
1 pinch white pepper
1/2 cup gruyere cheese, finely chopped (2 oz.)
2 tablespoons parsley, chopped
1 fresh parsley sprig

Steps:

In a large skillet, fry bacon until crisp. Crumble cooked bacon;.
set aside. Add 1 tablespoon oil to bacon drippings.
Add potatoes.
and leek; saute until tender. Stir in crumbled bacon; set aside.
In a large bowl, beat together eggs, salt and white pepper. Stir in sauteed-potato mixture and cheese.
Heat remaining 2 tablespoons oil in skillet. Pour in egg mixture. Cook over low heat until underside is browned and top is soft and moist. Sprinkle chopped parsley over top.
Fold cooked omelet in half. Use a broad spatula to place omelet on a platter.
Garnish with parsley sprig.
If desired, cook 4 small omelets instead of 1 large omelet.

Nutrition Facts : Calories 545.1, Fat 40, SaturatedFat 12.1, Cholesterol 461, Sodium 519.4, Carbohydrate 22.9, Fiber 2.8, Sugar 2.5, Protein 23.1

DENVER OMELET CUPS

Denver Omelet Cups image

In place of ham steak, you can use crumbled sausage or diced turkey breast.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 8

Ingredients

5 teaspoons unsalted butter
4 cups frozen hash browns (1 pound), thawed
6 large eggs, plus 2 large egg whites
Coarse salt and ground pepper
1/2 small red onion, diced small
1 small red bell pepper, stemmed, seeded, and diced small
4 ounces ham steak
3 ounces cheddar

Steps:

Preheat oven to 475 degrees. Coat 6 nonstick jumbo muffin cups with 1/2 teaspoon butter. In a large microwave-safe bowl, melt 4 teaspoons butter. Add hash browns and 2 egg whites; season with salt and pepper and mix thoroughly. Place 1/2 cup mixture into each muffin cup, firmly pressing into bottom and up side of each cup. Bake 15 minutes.
Meanwhile, in a small nonstick skillet, melt 1/2 teaspoon butter over medium. Add red onion, bell pepper, and ham steak. Cook, stirring occasionally, until onion is softened, about 7 minutes. Season with salt and pepper. Divide vegetable mixture evenly among cups and top with cheddar. Bake 2 minutes. Remove from oven and crack 1 egg into each cup. Season with salt and pepper and bake until whites are set but yolks are still runny, 8 to 10 minutes. With a small offset spatula, remove cups from pan and serve immediately.

Nutrition Facts : Calories 247 g, Fat 14 g, Fiber 2 g, Protein 17 g, SaturatedFat 8 g

EASY OMELETTE CUPS RECIPE BY TASTY

Easy Omelette Cups Recipe by Tasty image

Here's what you need: tater tots, eggs, milk, salt, pepper, your favorite omelette filling

Provided by Tasty Team

Categories Breakfast

Yield 12 cups

Number Of Ingredients 6

Ingredients

36 tater tots, thawed
8 eggs
3 tablespoons milk
salt, to taste
pepper, to taste
your favorite omelette filling, of your choice

Steps:

In a bowl, whisk together the eggs, milk, salt, and pepper.
Push 3 tater tots in each cup of a non-stick muffin tin.
Bake at 425°F (220°C) for 10 minutes. Remove from oven.
Place your favorite omelette fillings in each muffin tin on top of the tater tots.
Pour egg mixture into each muffin tin.
Bake at 350°F (177°C) for 20 minutes, or until fully cooked!
Enjoy!

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