Indulge in a culinary journey with our Country Omelet, a delectable dish that captures the essence of rustic charm. Perfectly cooked eggs envelop a savory filling of ham, cheese, bell peppers, and onions, creating a symphony of flavors that will tantalize your taste buds. This versatile dish can be customized to your liking, with endless variations and add-ins to suit your preferences. From the classic Western Omelet with its hearty ham and cheese to the indulgent Denver Omelet loaded with ham, bell peppers, and onions, or the vegetarian delight of the California Omelet packed with fresh avocado, tomatoes, and spinach, there's an omelet for every palate. Whether you're a seasoned chef or just starting your culinary adventures, our Country Omelet recipes will guide you through the process, ensuring a perfect omelet every time.
Let's cook with our recipes!
COUNTRY OVEN OMELET
Steps:
- In a skillet, saute 1/2 cup onion in oil. Add hash browns, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook over medium heat for 5 minutes or until hash browns are thawed. Press mixture into an ungreased 10-in. pie plate, forming a shell. , Bake at 400° for 20 minutes. Meanwhile, in a skillet, cook the beef, peppers and remaining onion over medium heat until meat is no longer pink; drain. Stir in parsley. Spoon into the potato shell. Sprinkle with cheese. , In a bowl, beat eggs, milk, paprika and remaining salt and pepper; pour over meat mixture. Bake at 400° for 30 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 376 calories, Fat 24g fat (9g saturated fat), Cholesterol 202mg cholesterol, Sodium 761mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 1g fiber), Protein 26g protein.
COUNTRY OMELET
Make and share this Country Omelet recipe from Food.com.
Provided by silky
Categories Breakfast
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat broiler to a moderate heat.
- In a skillet heat 1 T butter and the olive oil; add diced ham and sausages and saute for about 2 minutes over medium heat until lightly browned.
- Remove ham and sausages and reserve.
- Add potato to pan; saute until soft and golden brown.
- Combine eggs with parsley and green onion; season with salt and pepper.
- Stir in ham and sausages.
- Pour egg mixture into pan.
- Blend quickly with the potato and cook over moderate heat, shaking the pan a few times to prevent sticking.
- When the edge of the omelette starts to set, put the remaining butter on the edge of the omelette and tilt pan to let butter flow around it.
- After about 2 minutes, sprinkle omelet with grated cheese, put pan under a medium broiler to brown the top and melt the cheese.
COUNTRY FRESH OMELET ( INA GARTEN BACK TO BASICS)
This is from Ina Garten's 2008 book Back to Basics . Perfect for that breakfast , lunch or brunch. She writes "If you want to serve four people, double the recipe and make it in two pans." I just love how effortless her meals seem yet well put together and presented. She created this after eating a similar omelet in a cafe in Paris. Enjoy! ChefDLH
Provided by ChefDLH
Categories < 60 Mins
Time 33m
Yield 1 omelet, 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.
- Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.
- Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set.
- Slide onto a plate, divide in half, and serve hot.
- NOTE: to double per Ina ,"If you want to serve four people, double the recipe and make it in two pans.".
Nutrition Facts : Calories 427.2, Fat 30.7, SaturatedFat 10.8, Cholesterol 491.6, Sodium 292.8, Carbohydrate 17.8, Fiber 1.4, Sugar 1.2, Protein 19.4
COUNTRY PEPPER OMELET PIE
Steps:
- In a large skillet, saute 1/2 cup onion in oil until tender. Add the potatoes and half of the salt and pepper. Cook over medium heat until potatoes are thawed and softened, about 5 minutes. , Pat potatoes onto the bottom and up the sides of a greased 9-in. deep dish pie plate. Bake at 400° for 20 minutes. , Meanwhile, saute the peppers, and remaining onion in butter until tender. Spoon over potato crust. Top with cheese. In a large bowl, beat the eggs, milk, paprika, parsley and remaining salt and pepper. Pour over all. , Bake, uncovered, at 400° for 30 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 291 calories, Fat 21g fat (9g saturated fat), Cholesterol 175mg cholesterol, Sodium 749mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 1g fiber), Protein 13g protein.
COUNTRY FRENCH OMELET (BACON & POTATO FRITTATA) RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F. Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate. Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon. Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.
INA'S COUNTRY FRENCH OMELET
Categories Egg Brunch Bake Quick & Easy Mother's Day Casserole/Gratin
Yield 2 servings
Number Of Ingredients 8
Steps:
- Cooking Directions Preheat the oven to 350 degrees. Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate. Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon. Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.
Tips:
- Use fresh ingredients: The quality of your ingredients will greatly impact the flavor of your omelet. Use fresh eggs, vegetables, and cheese.
- Don't overbeat the eggs: Overbeaten eggs will make your omelet tough. Beat the eggs just until they are combined.
- Cook the omelet over medium heat: Medium heat will help the omelet cook evenly without burning.
- Be patient: Don't rush the cooking process. Cook the omelet slowly and carefully.
- Don't overcrowd the pan: If you are making a large omelet, cook it in batches. Overcrowding the pan will make it difficult for the omelet to cook evenly.
- Use a nonstick skillet: A nonstick skillet will help prevent the omelet from sticking.
- Season the omelet to taste: You can season the omelet with salt, pepper, and other herbs and spices to taste.
- Serve the omelet immediately: Omelets are best served immediately after they are cooked.
Conclusion:
The country omelet is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a few simple tips, you can make a perfect omelet every time. So next time you're looking for a quick and easy meal, give the country omelet a try.
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