Best 7 Farmers Omelette Recipes

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Indulge in a culinary symphony of flavors with our enticing farmers' omelet recipes. These delectable dishes, hailing from diverse regions and traditions, offer a harmonious blend of fresh, seasonal ingredients. From the classic French omelet, featuring its velvety texture and vibrant colors, to the hearty Spanish tortilla, brimming with savory potatoes and onions, this collection celebrates the bounty of the land. Embark on a culinary journey as we explore these regional omelet masterpieces, each offering a unique symphony of flavors to tantalize your taste buds.

Let's cook with our recipes!

FARMER'S OMELET



Farmer's Omelet image

This is a delicious weekend brunch omelet or a special breakfast when you have guests. We serve it with biscuits and fresh fruit slices. You won't leave the table hungry!

Provided by PanNan

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 large potatoes, diced
4 ounces button mushrooms, sliced
3 slices bacon, cut in 1 inch" pieces
1/2 cup frozen peas
1 tablespoon chopped fresh parsley
1 tablespoon minced fresh chives
6 eggs
1/2 cup milk
salt & freshly ground black pepper

Steps:

  • Place potatoes in a sauce pan and cover with water and a dash of salt.
  • Bring to a boil and cook for 10 minutes after reaching the boiling point.
  • Drain and set aside.
  • Cook the bacon in a large skillet.
  • Remove the bacon and set aside.
  • Fry the drained potatoes in the bacon grease for about 5 minutes.
  • Add the mushrooms, peas, bacon, parsley and chives to the potatoes.
  • Saute the mixture a few minutes.
  • Meanwhile beat the eggs in a medium bowl with milk.
  • Add salt and pepper.
  • Add the egg mixture to the potato mixture.
  • Cook slowly and lift the cooked egg portions occasionally to allow the uncooked egg portions to reach the bottom of the pan.
  • When the eggs are completely set and cooked throughout, turn upside down onto serving platter.
  • Slice into 4 wedges and serve.

THE FARMER'S FRITTATA (ITALIAN-STYLE OMELET)



The Farmer's Frittata (Italian-Style Omelet) image

Loaded with fresh vegetables and a touch of bacon, this farmer's frittata is my favorite type of frittata. It's a perfect way to use your gorgeous, fresh garden vegetables. Curing the squash with kosher salt pulls out the bitterness and makes the squash taste sweeter. It's got great texture, taste, and visual appeal and can be served hot, warm, at room temperature or cold for any meal of the day.

Provided by Chef John

Categories     Omelets

Time 1h20m

Yield 6

Number Of Ingredients 14

2 ½ cups cubed zucchini
2 ½ cups cubed yellow summer squash
2 tablespoons kosher salt
2 tablespoons olive oil, divided
1 slice thick-cut bacon, cut crosswise into 1/4-inch strips
8 large eggs
¼ teaspoon kosher salt, or to taste
freshly ground black pepper to taste
1 pinch cayenne pepper
2 tablespoons sliced green onions, or to taste
⅓ cup diced red onion
1 cup diced sweet peppers
2 ounces grated sharp Cheddar cheese
4 ounces goat cheese, crumbled

Steps:

  • Combine zucchini and summer squash in a bowl and sprinkle 2 tablespoons kosher salt over top; toss until everything is evenly coated. Let sit for 15 minutes, tossing occasionally.
  • Thoroughly rinse squash with cold water to remove all salt; transfer to a colander and let drain for 15 minutes.
  • Heat 1 tablespoon olive oil in a 10-inch, oven-proof skillet over medium heat. Add bacon and cook until browned and almost crisp, about 5 minutes.
  • While the bacon is cooking, mix eggs, 1/4 teaspoon kosher salt, black pepper, cayenne, and green onions together with a fork in a large bowl.
  • Raise the heat on the bacon to medium-high; toss in peppers and red onion plus a pinch of salt. Cook and stir until the peppers just start to soften and the onions turn translucent, about 3 minutes. Add drained squash and carefully stir together; cook until squash is just barely tender, about 5 minutes.
  • Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Toss Cheddar cheese into the skillet and pour egg mixture over top. Stir with a spatula (like you were making scrambled eggs) until it starts to thicken up, 30 to 45 seconds. Shake the pan gently to settle the contents and turn off the heat. Push the edges down a bit with the spatula and sprinkle goat cheese over top. Drizzle with remaining 1 tablespoon olive oil.
  • Place under the preheated broiler until the surface is lightly browned and frittata is firm to the touch, 2 to 3 minutes.
  • Sprinkle with more green onions and let cool for 5 minutes before transferring it onto a serving plate.

Nutrition Facts : Calories 278.1 calories, Carbohydrate 7 g, Cholesterol 274.5 mg, Fat 20.8 g, Fiber 1.8 g, Protein 17 g, SaturatedFat 8.8 g, Sodium 2291.9 mg, Sugar 4.4 g

FARMER'S OMELET RECIPE RECIPE - (4.5/5)



Farmer's Omelet Recipe Recipe - (4.5/5) image

Provided by á-26084

Number Of Ingredients 9

1/4 cup green pepper, diced
1/4 cup onion, diced
1/4 cup mushrooms, diced
1/4 cup ham, or sausage
1 to 2 tablespoons butter
2 eggs
1/8 teaspoon salt
Pinch pepper
1/4 cup shredded cheddar cheese

Steps:

  • In an 8-inch skillet, sauté green pepper, onion and mushrooms in butter until tender. Remove with a slotted spoon and set aside. In a small bowl, beat eggs, salt and pepper. Pour into the skillet. Cook over medium heat; as eggs set, lift edges, letting uncooked portion flow underneath. When the eggs are set, spoon vegetables and cheese over one side; fold omelet over filling. Cover and let stand for 1 to 2 minutes or until cheese is melted.

FARMERS OMELETTE



FARMERS OMELETTE image

Easy to make and so so delicious.!!!!

Provided by Carol Kuzia

Categories     Breakfast Casseroles

Time 35m

Number Of Ingredients 12

1 pkg grape tomatoes
2 OR 3 eggs scrambled w/ground pepper and a dash of water (2tblsp)
3 medium potatoes
1 c shredded cheddar cheese
1 c green, orange or red sweet pepper
1 medium onion
good shake to cover paprika
salt & pepper to taste
garlic powder for grape tomatoes
good shake of parsley to cover
up to 1/4 cup olive oil
butter optional

Steps:

  • 1. Wash Grape Tomatoes paper towel dry, put in casserole dish, dust with garlic powder, salt n pepper to taste, and 1 tsp sugar, add 2 tblsp olive oil and stir Bake on 350 for 20 mins no longer
  • 2. Peel and wash Potatoes... slice into 1/8 inch slice put in fry pan with 1/8 cup olive oil, add diced onions, and peppers, top with salt, pepper, parsley and paprika. On low heat cook covered until potatoes are tender remove cover and cook til potatoes are slightly crispy on the bottom, may add additional olive oil if needed or some butter Now top with the scrambled egg mixture cover and slowly cook until eggs are cooked.. At this point, turn off heat add the cheese on top and cover until cheese is melted .
  • 3. Serve it up on a warm dish and enjoy.!!! I always serve with a muffin of some sort, or corn bread. I am a vegetarian so the bacon on this plate is for hubby.
  • 4. Feel free to add ham or crumbled bacon to your egg mixture if you desire...go crazy as long as you follow the basic steps u can customize to your taste. If I don't have Grape tomatoes in the house my husband likes me to warm some salsa and put that on top with a little sour cream.!!!

FARMHOUSE OMELET



Farmhouse Omelet image

When my children were growing up, weekend breakfasts were full of surprises because the refrigerator was full of leftovers and there was time to come up with fun ideas like this one.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 10 servings.

Number Of Ingredients 13

1-1/2 cups chopped onion
3 tablespoons vegetable oil
4 cups diced peeled cooked potatoes
8 bacon strips, cooked and crumbled
1/2 cup diced fully cooked ham
1/2 cup diced cooked roast beef
12 large eggs
3 tablespoons minced fresh parsley
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic salt
1/2 teaspoon celery salt

Steps:

  • In a 10-in. ovenproof skillet, cook onion until tender. Add potatoes, bacon, ham and beef: heat through. Remove from the heat. In a bowl, beat eggs: stir in parsley and seasonings. Pour into skillet; stir gently to mix. Bake, uncovered, at 400° for 20-30 minutes or until a knife inserted in the center comes out clean. Cut into wedges to serve.

Nutrition Facts : Calories 246 calories, Fat 15g fat (4g saturated fat), Cholesterol 270mg cholesterol, Sodium 656mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.

FARMERS OMELET



Farmers Omelet image

Here where I live, an omelet is not eaten for breakfast, but rather for dinner or a great luch in the middle of the day. This wonderful omelet can of course, be eaten any time. It comes from our local market, SPAR, which had it published in a brochure. Very simple to make, and a good, old-fashioned, farm-type dish. Velbekomme!

Provided by silly sally

Categories     < 30 Mins

Time 30m

Yield 3 serving(s)

Number Of Ingredients 8

3 -4 boiled potatoes (left over from last nights dinner, perhaps?)
1 -2 smoked sausage, of any type you like or 200 g bacon
6 eggs
4 tablespoons water
salt
1/4 of a white leek
2 fresh tomatoes
1 -2 tablespoon butter, for frying

Steps:

  • Cut potatoes and sausages (or bacon) in small pieces. Fry them lightly in a frying pan. Whisk together the eggs, water and salt. Pour this over the items in the pan. On top, lay the leeks that have been sliced, and also slices of the tomatoes. Turn the heat down tolow and let "set". Serv with a good type bread.

FARMER'S OVEN-BAKED OMELET



Farmer's Oven-Baked Omelet image

Great recipe from Sept 2003 issue of Southern Living. Have made it several times for Sunday school breakfasts and it has always been a hit. I especially appeciate the use of fresh herbs and tomatoes, and the presentation in the cast iron skillet.

Provided by The Finicky Chef

Categories     Breakfast

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 11

12 large eggs
1/2 cup sour cream
2 tablespoons chopped fresh thyme
1 teaspoon salt
3/4 teaspoon ground black pepper
1/4 teaspoon baking powder
2 tablespoons butter or 2 tablespoons margarine
2 small plum tomatoes, seeded and chopped
8 ounces shredded monterey jack cheese
1/2 cup chopped fresh basil
fresh basil (to garnish)

Steps:

  • Beat together eggs, sour cream, thyme, salt, pepper, and baking powder with electric mixer at medium speed 2-3 minutes or until well blended.
  • Melt butter in a 12-inch oven-proof (cast iron) skillet; add egg mixture.
  • Bake at 350F for 15 minutes; remove from over and sprinkle with chopped tomato, shredded cheese, and fresh basil.
  • Return to oven and bake 15-20 minutes longer or until set. Garnish with fresh basil, if desired.

Nutrition Facts : Calories 226.6, Fat 18, SaturatedFat 9.4, Cholesterol 286.4, Sodium 477.8, Carbohydrate 1.9, Fiber 0.3, Sugar 0.9, Protein 14

Tips:

  • Use fresh, seasonal ingredients. This will ensure that your omelet is packed with flavor and nutrients.
  • Don't overcrowd the pan. If you add too many ingredients, the omelet will be difficult to cook evenly.
  • Cook the omelet over medium heat. This will help to prevent the eggs from overcooking and becoming rubbery.
  • Don't flip the omelet too early. Wait until the bottom is cooked through before flipping it over.
  • Be creative with your fillings. You can add almost anything to an omelet, so feel free to experiment with different flavors and textures.
  • Serve the omelet immediately. This is when it is at its best.

Conclusion:

The farmer's omelet is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized to your liking. With a little creativity, you can create an omelet that is both flavorful and satisfying.

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