I tried this recipe a few weekends ago and we both loved it! While it says "Omelet" it's really more like a frittata. I hate anything with breakfast sausage in it, so anytime I cook breakfast I use bacon instead. This one is more like a meal than a simple omelet, and I like that it is baked in the oven for 20-30 minutes. (gives you time to make coffee, prepare toast etc). Omelet for Two 1/4 pound good thick-cut bacon 1 tablespoon unsalted butter 1 cup medium-diced Yukon gold potato 1/2 cup chopped yellow onion 1 tablespoon minced jalapeno pepper 5 extra-large eggs 2 tablespoons milk or cream 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup chopped scallions, white and green parts 4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish Preheat the oven to 350 degrees F. Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds. Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan. Omelet for two
Do you mean breaded as in for deep-frying, or just flour-based breakfast? If the latter, that pretty much knocks out all my typical stuff. Typical stuff for the weekend are pancakes, french toast, and puff apple pancake (which is awesome but at least 30 minutes).
Sounds like a 'breakfast' fried rice would work. Throw in some scrambled eggs, kielbasa or breakfast sausage, onions, green peppers, diced tomatoes, stuff you would otherwise put in an omelette.
I like the following: 1) Breakfast Tacos: 1/2 package of JD or Owens country sausage, browned...sautee mushrooms & bell peppers...add them together with 4 - 6 eggs as you prefer...Add cheese...Use Kroger tortillas...mmmm... 2) Egg Sandwich: Two slices of toast, 1 over easy egg, bologna or ham with cheese melted...Put them all together, and viola... 3) Migas: Cut up into triangles and pan fry corn tortillas, until brown...Add 3 - 5 eggs, depending on tortillas utnil desired texture...add cheese and salsa and enjoy... I also love omelettes (ham and cheese) and good old over easy eggs and bacon/sausage with toast...If I make over easy eggs, I always ahve Ranch style beans w/ jalapenos and cheese...
take a loaf of challah bread and cut into 1" slices mix 2 eggs with 2 cups of milk dip bread into egg/milk mixture cook on medium heat skillet until golden brown spread cream cheese and fig, strawberry, apricot,or peach preserves on the french toast and make into a sandwich sprinkle with powdered sugar and serve with maple syrup (not the imitation crap) enjoy your stuffed french toast
I drink any OJ that's not from concentrate (e.g. Minute Maid). I usually buy whatever's cheaper between Tropicana Pure Premium (preferred) or Florida's Natural. Simply Orange is good too but the container is slightly smaller than Tropicana's and is usually just as expensive. If everything is expensive I'll buy the store brand not-from-concentrate; they're not as good most of the time but they suffice. By far the best OJ I've ever had was from Lambeth Groves. They're a wholesaler only so you won't find them in stores but a buddy of mine's family owns a fruit wholesale/distribution company and he gets me gallon jugs every now and then. The second best is Odwalla, tasty but horribly overpriced.
2 pages without mention of an All-American classic? BUTTERMILK PANCAKES 1 egg 1-1/4 cups buttermilk 2 tablespoons vegetable oil 1-1/4 cups flour 1 tablespoon sugar 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt In a mixing bowl, mix together dry ingredients. In another bowl, beat the egg with the wet ingredients. Make a well in the dry ingredients and pour in the wet ingredients. Stir gently until blended. It is OK if it is a little lumpy. Spoon out and cook on a griddle. This recipe makes a pretty thick batter. Add a little water for thinner pancakes, if desired. Serve with some eggs and sausage with some warm maple syrup. $KO40A$
6 eggs, separated 2 cups small-curd cottage cheese/ricotta(not nonfat) 1/4 cup canola or other vegetable oil 2 tblsp sugar 1/2 tsp salt 4 tsp lemon juice, preferably Meyer variety 1 tsp lemon zest 4 tsp baking powder 1 cup all-purpose flour In a bowl, beat the egg whites until stiff but not dry. Reserve. In a food processor or blender, combine egg yolks, cheese, oil, sugar, salt, lemon juice & zest, baking powder, and flour and blend till smooth. Fold in the egg whites. Meanwhile, heat a nonstick griddle or large heavy skillet over medium-high heat, then lightly brush with melted butter or oil or spray with oil. Pour the batter, about 1/4 cup for each pancake, onto cooking surface. Cook until tops are bubbly, then turn and cook until bottoms are browned. serve hot with your fave toppings. Makes 4 to 6 servings.
