PARMESAN OMELET RECIPES

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OMELET WITH BACON AND PARMESAN CHEESE RECIPE - FOOD.COM



Omelet With Bacon and Parmesan Cheese Recipe - Food.com image

Simplicity. The comfort of bacon with a touch of sophistication from Parmesan cheese and Italian seasoning. Please do not add additional salt, it is not needed! I prepared this this morning to finish off a bottle of shredded Parmesan cheese. Each serving is a 3-egg omelet. The cooking time is long because I cook my bacon on low heat. But I can't stop you from cooking it your way, can I?

Total Time 37 minutes

Prep Time 2 minutes

Cook Time 35 minutes

Yield 2 serving(s)

Number Of Ingredients 4

2 pieces bacon
6 eggs, lightly beaten
1/4 teaspoon italian seasoning
1/2 cup fresh parmesan cheese, shredded

Steps:

  • Cook 2 pieces of bacon on medium-low heat in 10-inch saute pan,until browned but not super crisp. After first side has browned, turn over to brown other side. The second side will take almost no time.
  • Place cooked bacon on paper-towel-lined plate, and blot top with paper towel. When cool, crumble bacon and set aside.
  • Pour off all but 1 tablespoon of bacon grease.
  • With a fork, lightly beat eggs with Italian seasoning. Do not add salt; I don't think pepper is needed, either.
  • Heat pan with remaining bacon grease to medium heat. Then pour in egg batter.
  • As egg sets, gently push egg batter from pan's side toward 2 inches from center with a spatula, and repeat on other side. Let fluid egg batter fill exposed pan.
  • Again, as egg sets, begin 90 degrees from before, push egg batter from pan's side, etc. The idea is to ensure that uncooked egg batter gets exposed to the heat. Try not to end up with all of the egg piled in the center of the pan. :wink:
  • As top of egg starts to set, sprinkle crumbled bacon on one half of omelet. Sprinkle parmesan cheese across entire top surface of omelet. If bottom of omelet seems set, but top is not done, put a lid on the pan for about a minute to assist.
  • When top has set, turn off heat, turn bacon-less half over to cover bacon half. With spatula, cut in half and serve half on one plate, and other half on another plate.
  • Serves two, each is a 3-egg omelet.

Nutrition Facts : Calories 432.1, FatContent 32.3, SaturatedFatContent 12.4, CholesterolContent 671.9, SodiumContent 781.1, CarbohydrateContent 2.3, FiberContent 0, SugarContent 1.4, ProteinContent 31.1

PARMESAN POTATO OMELET RECIPE | ALLRECIPES



Parmesan Potato Omelet Recipe | Allrecipes image

I wanted this cheesy but easy. Parmesan is less messy than Cheddar.

Provided by Stephen Richards

Categories     Breakfast and Brunch    Potatoes

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 1 omelet

Number Of Ingredients 14

1 tablespoon safflower oil
1?½ teaspoons olive oil
? cup frozen hash brown potatoes, thawed
6 eggs
1 (8 ounce) package frozen stir fry vegetable blend, thawed
1 tablespoon coconut milk-based creamer
1 tablespoon grated Parmesan cheese
1 teaspoon butter
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon celery salt
½ teaspoon dried parsley
¼ teaspoon sea salt
¼ teaspoon ground black pepper

Steps:

  • Heat safflower oil and olive oil in a skillet over medium heat; cook stir potatoes until cooked through and lightly browned, 5 to 10 minutes. Add eggs, vegetable blend, creamer, Parmesan cheese, butter, onion powder, garlic powder, celery salt, parsley, sea salt, and black pepper to potatoes. Cover skillet and cook, stirring frequently, until eggs are set and scrambled and vegetables are tender, 10 to 15 minutes.

Nutrition Facts : Calories 863 calories, CarbohydrateContent 42.8 g, CholesterolContent 1131.2 mg, FatContent 59.8 g, FiberContent 10.2 g, ProteinContent 48.6 g, SaturatedFatContent 16 g, SodiumContent 1839.8 mg, SugarContent 3.1 g

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