3922. BACON, EGG and CHEESE TAMAGOYAKI (ROLLED OMELETTE)

Yields: 1 serving


2 eggs
1 tablespoon sugar
1 teaspoon mirin
1 teaspoon soy sauce
1 tablespoon bacon bits
1 tablespoon shredded cheese
1/4 teaspoon salt
1 teaspoon oil

Crack eggs and mix with sugar, mirin, soy sauce and salt. Once whisked, add the bacon and cheese.

Heat the frying pan on a medium high heat. Once hot, use a paper towel to spread a little oil out on on the pan.

Carefully pour about 1/4th of the egg mixture into the pan. Once it starts to set, roll it over to the side of the pan. Use paper towel to spread a little more oil to the pan.

Pour another fourth of the egg mixture in the pan, touching up against the cooked egg. Once it sets, roll it over the side again.

Keep continuing this process until you've used all the egg. Transfer to a cutting board to cool, then slice into pieces.


bacon recipe source: Otaku Food

3701. BACON, AVOCADO and CHERRY TOMATO OMELETTES

makes four omelettes


8 eggs 
Kosher salt, to taste 
2 tablespoons unsalted butter, melted 
5 oz. fontina cheese, grated 
6 oz. bacon, diced, cooked until crisp and drained 
12 cherry tomatoes, halved 
1 avocado, pitted, peeled and diced 
Fresh cilantro leaves for garnish

Preheat an oven to 200°F. Place 4 oven-safe plates in the oven.

Preheat an omelette pan over medium heat.

In a small bowl, whisk together 2 of the eggs and lightly season with salt. Lightly brush the inside of the pan with one-fourth of the melted butter and pour the eggs into the well closest to the handle. Tilt the pan forward to distribute the eggs evenly between the wells. Cook, tilting and swirling the pan occasionally while lightly scraping the pan sides with the omelette spatula, until the eggs are just set, 1 to 2 minutes.

Sprinkle one-fourth of the cheese, bacon, cherry tomatoes and avocado over the eggs in the well closest to the handle. Starting at this well, use the spatula to gently fold the eggs toward the center divider and continue rolling toward the opposite side of the pan to form the omelette. Transfer the omelette to one of the warmed plates in the oven. Repeat the process 3 more times with the remaining ingredients, wiping out the pan with a paper towel as needed.

Garnish the omelettes with cilantro leaves and serve immediately.


bacon recipe source: Williams-Sonoma Kitchen (@WilliamsSonoma)

3439. BACON, JALAPENO and SPINACH OMELETTE

makes one omelette


1 teaspoon ghee or olive oil
2 large eggs
½ jalapeno, seeded and minced
small pinch of fresh baby spinach
2 slices of bacon, cooked and crumbled
shredded cheese (optional)
sea salt, to taste
black pepper, to taste

Heat the ghee (or olive oil) in a small nonstick skillet over medium-low heat.

Scramble the eggs in a small bowl. Add the jalapeno and baby spinach and mix thoroughly.

When the pan is hot, add the egg mixture. Allow it to cook for several minutes undisturbed, just until the top is starting to set. Sprinkle the bacon crumbles on top of the egg on one side of the pan. (If using shredded cheese, now is the time to add it.)

Use a silicone spatula to gently lift and fold one half of the omelette over on itself in the pan, so that all of the filling is enclosed in the egg. Allow it to cook for about 2 more minutes like this.

Slide the omelette out of the pan and right onto a plate. Top with extra jalapeno and/or bacon crumbles, if you desire, and a bit of salt and pepper to taste. Serve and enjoy!


bacon recipe source: Ashley Holmes, Cook Like a Cavewoman, September 13, 2014

3033. OMELETS with POTATOES, BACON and FRESH CHIVES

makes two servings 

 

 

1/2 pound small boiling potatoes

6 large eggs 

1/3 cup plus 1 tablespoon chopped fresh chives 

1 teaspoon salt 

3/4 teaspoon ground black pepper 

4 bacon slices, coarsely chopped 

butter (optional) 

 

Cook potatoes in pot of boiling salted water until tender, about 30 minutes. Drain. Cool slightly. Peel, halve, and thinly slice potatoes.

 

Whisk eggs, 1/3 cup chives, salt, and pepper in bowl. Cook bacon in 10-inch nonstick skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels. Reserve 1 tablespoon drippings in skillet; pour remainder into cup. Return skillet to medium heat. Add half of egg mixture; stir with back of fork until edges begin to set. Cook without stirring until omelet is set, lifting edges with spatula to let uncooked egg flow underneath, about 2 minutes. Spoon half of potatoes and bacon down center of omelet. Fold both sides of omelet over filling; slide out onto plate. Repeat with remaining egg mixture, potatoes, and bacon, adding more bacon drippings or butter to skillet if necessary. Garnish omelets with 1 tablespoon chives.

 

 

bacon recipe courtesy of: Janet Fletcher, Bon Appétit

2930. RAMP and BACON OMELET with ASPARAGUS and GOAT CHEESE

makes one serving


1 slice of bacon, cut into small pieces
2 ramps, trimmed and cleaned
2 eggs, lightly beaten
salt and pepper to taste
4 spears asparagus, cleaned, trimmed and blanched
2 tablespoons goat cheese, crumbled

Cook the bacon in a pan over medium heat until crispy, about 8-10 minutes. Meanwhile chop the white parts of the ramps and slice the green parts thinly. Add the white parts of the ramps to the pan and saute for a minute. Reduce the heat to medium-low. Season the eggs with salt and pepper and pour them into the pan and top with the greens of the ramps, the asparagus and the goat cheese. Cook without disturbing until the eggs have set, about 2-4 minutes. Slide the omelette out of the pan and enjoy.


bacon recipe courtesy of: Kevin Lynch, Closet Cooking, May 28, 2011

2532. SWISS CHEESE and BACON OMELET

makes two servings


1 olive oil cooking spray
4 medium eggs, divided
1 oz shredded Swiss cheese
1/2 teaspoon hot pepper sauce, divided (or chipotle pepper sauce)
1/4 teaspoon black pepper, divided
1 piece bacon, cured, pan fried, crumbled
2 teaspoons chopped parsley

Coat non-stick skillet with cooking spray. Heat over medium-high. In small bowl, whish eggs. Pour 1/2 of eggs into hot skillet. Sprinkle 1/2 cheese, 1/4 teaspoon pepper sauce, and 1/8 teaspoon of pepper over cheese. Cook 3 to 4 minutes, until center of eggs are set. Using spatula, loosen sides of eggs and fold over middle in shape of square. Move omelet to plate and reserve in warm place. Repeat process with the rest of egg, cheese, pepper sauce, and pepper. Top each omelet with bacon bits and parsley.


bacon recipe courtesy of: dLife.com, 101 Franklin Street, Westport, Connecticut 06880

2477. OMELET of NIGHTCRAWLERS, AMARANTH, ROASTED SHIITAKES and BACON

2 tablespoons canola oil
8 ounces shiitake
2 tablespoons garlic
2 tablespoons shallots
1 teaspoon rosemary
1 tablespoon amaranth
salt and pepper, to taste
4 eggs
1 cup nightcrawler worms – blanched
3 shallots, sliced
1/2 cup Sherry vinegar

Heat pan. Add oil. When hot, add shitake mushrooms, garlic, rosemary and shallots. Roast for 4 minutes than add amaranth and cook for 2 minutes. Blanch the worms and cut. Beat egg with salt and pepper. Add worms and cooked mushrooms. Heat omelet pan and finish in the oven. Heat the sliced shallots and vinegar, cook for 2 minutes. Serve omelet with pickled shallots on top.


bacon recipe courtesy of: Chef Floyd Cardoz, Top Chef Masters, Season 3, Episode 3, Quickfire Challenge, Bravo TV

2473. BACON, ONION, HOT PEPPER CHEESE and FRESH TARRAGON OMELET

yields two servings


4 eggs
1/2 cup bacon, diced
1/2 cup onion, diced
1 tablespoon butter
12 fresh tarragon leaves, finely chopped
2 ounces hot pepper cheese, sliced or crumbled
sea salt and black pepper to taste, fresh ground
dash of garlic powder

Cook bacon in a non-stick skillet. Add half the onions when the bacon is about 3/4 done. Continue cooking until onions are translucent. Drain by putting bacon and onions on paper towels in a plate. In a bowl, beat eggs, sea salt, black pepper, garlic powder and tarragon together. Wipe the non-stick skillet clean of the bacon drippings. Add the tablespoon of butter to the skillet and melt. Return the cooked bacon and onions to the skillet set at medium-low heat. Add the rest of the chopped onion to the skillet and cook for a minute or two. Add the egg mixture to the skillet. Cook the eggs until they are almost set. Add the hot pepper cheese to half the omelet and fold over. Cook another 3 to 4 minutes or until cheese is melted and omelet is golden brown. Serve with toasted homemade bread and lots of apple butter.


bacon recipe courtesy of: Yankee Magazine, Yankee Publishing Inc., PO Box 520, Dublin, New Hampshire 03444

2270. BACON FRIED RICE-STUFFED OMELETTE

8 eggs (two per omelette)
one onion, finely chopped
one carrot, finely chopped
one spring onion, finely chopped
cooked rice, approx 4 small Chinese bowls full
3 strips of bacon
3 hot dogs, firm German ones are good
corn from 1 cob
salt, pepper, cooking oil, sesame oil, ketchup

Collect together and chop your ingredients. Fry the bacon until brown. Add in the Hot Dogs. Then the onions and carrots. After they have softened a little add the sweetcorn. Now make room in the frying pan to add a little oil and a good squirt of ketchup. Mix that up and fry it all together. Now add the rice, be careful not to squash it when you stir, keep it light and fluffy. When it looks mixed well, you can add the chopped spring onions and give it a last stir before setting this fried rice aside in a bowl. Now make an omelette with two eggs. When the omelette is just about ready spoon a serving of fried rice onto it and slide it out of the pan, just as the omelette is nearly out of the pan flip the edge over to make a nice fold, as you can see in the picture, it’s folded in half. Serve with a little garnish, ketchup or brown sauce


bacon recipe courtesy of: Taiwan Duck, May 29, 2011

1910. SMOKED BRIE, BACON and MUSHROOM OMELET

makes four omelets


12 large eggs
2 tablespoons milk
1½ tablespoons unsalted butter or vegetable oil
12 slices crisp bacon
1 cup wild mushrooms, sliced and cooked
1 wedge smoked brie

Crack the eggs into a bowl, add the milk, and beat them well. Melt the butter in a 6-inch nonstick pan over medium heat. Pour the eggs into the pan, scramble slightly. Allow the eggs to coat the pan and cook evenly. Crumble the bacon into the eggs, add the mushrooms and 2 slices of smoked brie. Let cook for 1 minute. Using a spatula carefully fold omelet in half. Top omelet with 2 slices of smoke brie. Gently slide omelet onto plate and serve immediately. Repeat for remaining omelets


bacon recipe courtesy of: Alouette Cheese, BC-USA, Inc., 400 South Custer Avenue, New Holland, Pennsylvania 17557

1747. KIMCHI, BACON and SHIITAKE MUSHROOM OMELETTE

makes one omelette


2 strips bacon (cut into 1/2 inch pieces, optional)
2 shiitake mushrooms (sliced)
1/2 cup kimchi (drained and chopped)
2 eggs (lightly beaten)
1/4 cup cheddar cheese (grated, optional)
1 green onion (sliced)

Cook the bacon in a pan until just cooked. Add the mushrooms and saute until tender, about 3-5 minutes. (Saute in oil for a vegetarian version. Adding a bit of toasted sesame oil would add a ton of great flavour) Add the kimchi and saute until most of the excess moisture has cooked off, about 2-3 minutes, set aside and let cool. Pour the eggs into the pan and cook without disturbing them until they are just about to set, about 2 minutes. Sprinkle on the cheese and let it start to melt, about a minute. Sprinkle on kimchi, bacon and shiitake mixture and continue to cook until the eggs are done, about a minute. Remove from heat and serve garnished with the green onions.


bacon recipe courtesy of: Kevin, Closet Cooking, Toronto, Ontario, Canada, January 30, 2010

1249. APPLE SMOKED BACON, WHITE CHEDDAR and POTATO OMELET

yields 2 servings


2 tablespoons unsalted butter
1 large Idaho potatoes, peeled and grated
salt
freshly ground white pepper
6 large eggs
1/2 pound apple smoked bacon, cooked until crispy
3 ounces white cheddar cheese, grated
2 tablespoons chopped fresh chives

Preheat a stove top or electric griddle, over medium high heat. Using a hand grater, grate the potato onto a clean cloth towel. Squeeze out any liquid into a bowl. Melt the butter on the griddle. Place an even layer of the potatoes over the griddle. Season with salt and pepper. Using a metal spatula, flip the potatoes over occasionally until the potatoes are crispy and golden, about 2 to 3 minutes. Meanwhile, place the eggs, in a blender. Season with salt and pepper. Blend until the eggs are frothy. Pour the eggs over the potatoes. Cook for about 1 minute. Sprinkle the bacon and cheese over the egg potato mixture and continue to cook for about 1 minute. Using the metal spatula, fold the omelet into thirds. Continue to cook for about 30 seconds on both sides. Remove from the griddle. Slice the omelet in half and place on serving plates. Garnish with chives.


courtesy of: Emeril Lagasse, Emeril's, Emeril Live

1113. BACON, EGG and CHEESE OMELET on an ENGLISH MUFFIN

makes 1 serving


2 eggs
4 slices bacon
1 slices fat free sharp singles
1 English muffin
1 tablespoon fat free milk

Crack eggs into bowl and add milk, whisk together. I add pepper and Mrs. Dash to the mixture for flavor, but you can add that after or during cooking as well. Cook bacon until crisp, drain. Coat small to medium size frying pan with Pam, or use pan from cooking bacon. Preheat frying pan. Pour egg mixture into pan. It should start to bubble and the edges start to cook. Keep pulling up the edges and allowing egg mixture on top to flow to the sides, until egg mixture is semi-firm. Add bacon and cheese. Fold eggs over bacon and cheese cook about 20-30 seconds, flip over and cook another 20-30 seconds. If you didn't season egg mixture, you should season at this stage- use whatever you like on eggs to taste. Toast English muffin or make toast. Divide mix between two halves of muffin and enjoy.


courtesy of: Calorie Count Database

1108. BACON AVOCADO and CHEESE OMELETS with TOMATO SALSA

serves 2


3/4 cups tomato, finely chopped seeded
2 tablespoons red onion, finely chopped
1 pickled or fresh jalapeno chili, or to taste, seeded and minced
2 tablespoons fresh coriander, minced
1 tablespoon fresh lime or lemon juice

4 large eggs
2 tablespoons water
1 tablespoon unsalted butter
3 slices of bacon, cooked and crumbled
1 small avocado, peeled and chopped in half-inch cubes
1/2 cup coarsely grated Monterey jack (about 2 oz)

In a small bowl stir together the tomato, the onion, the jalapeno, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste. In an 8-inch skillet, preferably non-stick, heat 1/2 teaspoon of the butter over moderately high heat until the foam subsides, pour in half the egg mixture, tilting the skillet to spread the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2 inch pieces, and half the Monterey Jack and cook the Omelet for 1 minute, or until it is set. Fold the omelet over the filling, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa over.


courtesy of: YumYum.com

1034. BACON-CHEDDAR ROLLED OMELET

serves 3-4


1/2 cup flour
1 cup milk
2 tablespoons butter, melted
6 eggs
1 cup crumbled bacon (cooked)
1 1/2 cups grated cheddar cheese

Preheat oven to 350. Line jelly roll pan (15 x 10 x 1) with aluminum foil. Generously grease foil with cooking spray. Mix together flour, milk, butter and eggs until smooth. Pour carefully into prepared pan. Sprinkle with bacon. Bake until eggs are set 15-18 minutes. Remove from oven and immediately sprinkle with cheese. Starting at narrow end of pan and using foil to lift roll the omelet. Wrap with foil and return to warm oven for a few minutes. When ready to serve slice into 1 or 1 1/2 inch slices.


courtesy of: The Brickhouse Inn Bed and Breakfast, Gettysburg, Pennsylvania

792. BACON and ASPARAGUS OMELET

serves 6 as an appetizer


10 ounces asparagus, cut into 1/3-inch pieces 6 large eggs
1/3 cup finely grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 bacon slices, cut into 1/2-inch pieces
4 green onions (white parts only), thinly sliced

Steam asparagus until crisp-tender, about 5 minutes. Drain.

Whisk eggs, grated Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper in large bowl to blend well. Sauté bacon pieces in heavy large nonstick skillet over medium-high heat until golden brown, about 3 minutes. Add sliced green onions and sauté until onions are translucent, about 3 minutes. Add cooked asparagus; sauté until heated through. Reduce heat to medium. Spread asparagus mixture in single layer in skillet. Pour egg mixture over asparagus. Cook until eggs are very softly set, tilting skillet, gently running rubber spatula around edges and allowing uncooked egg portion to flow underneath, about 4 minutes. Tilt skillet and slide omelet out onto plate, folding omelet in half. Cut omelet into wedges and serve.


courtesy of: Bon Appétit, May 1999

427. SHIITAKE MUSHROOM and BACON OMELET

1/2 bag dried sliced Shiitake (3/4oz size)
1 tablespoon minced onion
1/2 teaspoon garlic salt
3 strips bacon
1/4 cup cheddar cheese
3 eggs

Put mushrooms in a bowl and cover with hot tap water. I use 1- 3/4 bag of mushrooms for two omelet's. Fry bacon until crisp, set bacon on paper towel to drain. Sauté onion in a little bacon dripping until onion is tender, about 3 or 4 minutes. Drain mushrooms and squeeze out excess water, and add to the onion and garlic salt, sauté them a couple of minutes, then set aside. Brush an omelet pan with a little bacon dripping, beat eggs and put in pan and cook until eggs are almost done. Do not turn the eggs over. The top will still be a little runny. You can cover it with a lid to help set the eggs. Pour the onion and mushroom mixture on one side of the eggs, top with bacon and cheese. Fold the omelet over and sprinkle a little cheese over the top. Serve with toast.


courtesy of: Pistol River Mushroom Farm Inc., 24940 Pistol River Loop Gold Beach, Oregon 97444

121. FLORENTINE OMELET with BACON

serves 2-3


12 oz bacon
8 oz cream cheese
6 large brown eggs
1 medium Vidalia or Mexican Sweet onion
12 oz frozen chopped spinach
8 oz fresh mushrooms
handful of fresh basil
1 teaspoon cracked black pepper
1 teaspoon dried marjoram
1/2 teaspoon dried ground savory
(optional) 1/2 teaspoon ground cumin
salt

Pre-Preparation: Chop onion to fine chop. Dice mushrooms. Cook and thoroughly drain spinach (microwaving according to package directions works fine). Chop basil. Crack eggs into mixing bowl. Cut cream cheese into 1/8 inch slices (to facilitate melting)

Cut bacon strips into 2 inch pieces, render in large skillet at medium heat until crisp. One or two "batches" may be required. Don't drain skillet between "batches."
Keep heat under control, and don't "smoke" bacon fat! Remove and drain crisp
bacon on paper towel. Reserve as much bacon as you can keep from "tasting."

As soon as the last of the bacon is removed to drain, add pepper, onion, basil, and
mushrooms to hot bacon fat, and saute until onions are translucent and basil fully wilted. Your kitchen should smell wonderful at this point.

Add cooked and drained spinach to mixture in skillet, and stir slowly until bacon fat is fully absorbed, and all "pan drippings" are fully "released" from skillet into spinach mixture. Crumble reserved crisped bacon back into spinach mixture.

Add marjoram and savory (and cumin, if used) and stir. Allow all steam from spinach to fully vaporize, while whisking eggs to smooth, light omelet consistency. Don't overbeat eggs.

When steam from spinach has mostly escaped, dump beaten eggs into skillet, and stir into spinach. Allow eggs to cook and "set," then flip with spatula or, if adventurous, by "skillet toss" and cook on other side. In a large skillet, flipping is not very practical, and it will taste pretty much the same if you just push the mixture around with a spatula until the eggs are all done.

Cream cheese may be added to mixture after removing from heat, and stirred in with spatula, or if may be added as a dressing, or as a filling layer to conventional omelet presentation.

Salt to taste, and serve with garnish of your choice. I like a few slices of fresh avacodo alongside.


courtesy of: Paul Scheele