Best 7 Farmers Omelet Recipes

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

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.

FARMHOUSE OMELET

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.

WESTERN OMELET

Steps:

• Melt 1 teaspoon butter in a small skillet over medium heat. Add mushrooms, bell pepper, and green onions; cook until tender, about 5 minutes. Stir in ham until heated through, about 1 minute. Season with salt and pepper. Set filling mixture aside in a small bowl and keep warm.
• Beat eggs together in a bowl; season with salt and pepper.
• Heat the same skillet over medium-high heat. Add remaining 1 teaspoon butter; heat until foaming. Pour in eggs and cook for 30 seconds. Lift the edges of the omelet so that the uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set but still moist and soft, about 2 minutes.
• Spread the filling over one side of the omelet. Fold the other half over the filling and slide omelet onto a plate.

FARMER'S OMELET

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.

FARMERS OMELET

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.

FARMHOUSE OMELETS

Steps:

• In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 2 teaspoons drippings. In drippings, saute onion until tender; set aside., In a bowl, beat the eggs, water, salt if desired, pepper and pepper sauce. Melt 1-1/2 teaspoons butter in a 10-in. nonstick skillet over medium heat; add half of the egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath., When eggs are set, sprinkle half of the bacon, onion, ham, mushrooms, green pepper and cheese on one side; fold over. Cover and let stand for 1-2 minutes or until cheese is melted. Repeat with remaining ingredients for second omelet.

THE FARMER'S FRITTATA (ITALIAN-STYLE OMELET)

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.