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Omelet Soup with Smoked Bacon and Lettuce

Omelet Soup With Smoked Bacon and Lettuce

Ingredients Needed for Omelet Soup With Smoked Bacon and Lettuce

3 eggs
1 egg white
salt
1 tablespoon vegetable oil
10 ounces of smoked bacon, julienned
1 onion, diced
3 garlic cloves, diced
3 spring onions, chopped
1 lettuce, chopped
8 cups of bone broth (2 liters)
1 egg yolk
7 ounces of sour cream
2 tablespoons of apple cider vinegar

How to Make Omelet Soup With Smoked Bacon and Lettuce

  1. Add the eggs, egg white, and a dash of salt to a smaller bowl. Whisk them.
  2. Heat 1 teaspoon of vegetable oil in a pan over low heat. Add 1/2 of the beaten eggs and fry for 1-2 minutes on each side. Do the same for the remaining quantity.
  3. Place the 2 omelets on the work surface one on top of the other. Cut them in half, then cross-cut them into stripes. Set them aside.
  4. Heat the vegetable oil in a pot over lower heat and add the smoked bacon, onion, and garlic. Cook and stir for up to 1 minute.
  5. Add the spring onion and lettuce. Stir in and pour the bone broth. Season with salt, stir in, then simmer for 20 minutes.
  6. Add the omelet strips and stir them in.
  7. Shortly whisk together the egg yolk, sour cream, and vinegar in a smaller bowl. Add this mixture to the pot and stir it in.
  8. Serve warm.

This might look like tripe soup at first glance. But no cow stomach was used here. We prepared a delicious low-carb omelet soup, where the omelet strips deliciously combine with julienned smoked bacon, lettuce, and sour cream.

Fried Eggs in Molds

Fantasy Omelet

Ingredients Needed for Fantasy Omelet

  • 1 egg
  • 1 egg yolk
  • 1 egg white
  • 2 teaspoons of vegetable oil
  • 2 slices bacon, fried

How to Make Fantasy Omelet

  1. Add the egg, egg yolk, and egg white each to a small bowl or cup. Whisk each one a few times.
  2. Coat a frying pan with oil and heat it over low heat. Place in it a 2.5 or 3-inch square mold. Pour the whisked egg into the mold. Cook covered on low heat until it begins to thicken.
  3. Place in the middle of the square mold a round form. Add the egg white and cook covered until almost set.
  4. Place a star-shaped mold in the middle of the round one. Add the whisked yolk, cover with the lid and cook until thick.
  5. Serve with fried bacon.

How about a super-quick and a fun egg-based breakfast dish? In about 10 minutes you can transform your simple omelet into a lovely and easy treat. This is thanks to the fact that using molds lets you control the form of your cooked eggs. Complete this by serving it with fried bacon.

5 Minute Microwave Omelet

5 Minute Microwave Omelet

Ingredients Needed for 5 Minute Microwave Omelet

2 eggs
salt
¼ cup milk
1 bacon slice, fried
pepper

How to Make 5 Minute Microwave Omelet

  1. Crack the eggs and add them to a bowl. Season with salt.
  2. Whisk the eggs while you gradually pour the milk.
  3. Microwave for 2 minutes.
  4. Remove the bowl from the microwave oven, stir and add some more milk if necessary.
  5. Microwave for 2 more minutes.
  6. Serve the omelet with fried bacon. You can season with pepper, too.

You can use the microwave oven from time to time! Especially when you’re in a hurry, or if you’re not planning something fancy for your breakfast. Your omelet will be ready in just 5 minutes. There’s no faster than this.

Marinated Salmon Omelet

Marinated Salmon Omelet

Ingredients Needed for Marinated Salmon Omelet


For the salmon:

7 ounces of salmon fillet
1 teaspoon sugar
2 teaspoons of salt
½ cup fresh dill
1 bay leaf

For the omelet:

2 tablespoons of butter
8 eggs
2 tablespoons of milk
pepper
chives leaves (for garnishing)

How to Make Marinated Salmon Omelet

For the salmon:
  1. Add the salmon fillet to a roomy baking dish. Season it with sugar and salt. Coat it with fresh dill and place a bay leaf on top.
  2. Cover with plastic wrap, then marinate for 3 days in the fridge.
  3. Place the salmon fillet on the work surface. Remove most of the dill coating and cut the fillet into thin slices. Set aside.
For the omelet:
  1. Melt 1 tablespoon of butter in a skillet over low heat. As the butter melts, mix 3 eggs and 1 tablespoon of milk in a bowl, then transfer this egg wash to the skillet.
  2. Continuously stir until the egg wash thickens, then start folding it gently.
  3. As you fold the omelet, wrap in 5 or 6 fillet slices and some chive leaves. Serve with 2 – 3 more fillet slices and more chive and salad garnish.
  4. Repeat the last 3 steps with the remaining ingredients for 1 more serving.

The deliciously raw salmon flavored with dill, salted and sweetened at the same time, is a specialty from northern Europe. We know it’s a pretty long marinating time, but you only need a maximum of 30 minutes to prepare it (side-dish included) and, believe us, it’s worth the wait. We’ve chosen for a side a non-pretentious buttery egg wash omelet, but you can figure out something else.

Omelet with Cheesy Lettuce Salad

Omelet With Cheesy Lettuce Salad

Ingredients Needed for Omelet With Cheesy Lettuce Salad


For the omelet:

3 eggs
¼ cup milk
1 teaspoon cornstarch
salt
pepper

For the salad:

2 ounces of lettuce
1 teaspoon olive oil
salt
pepper
½ medium red onion
3 mint leaves, chopped
1 tablespoon parmesan, grated
2 ounces of blue cheese, crumbled (for serving)
1 tablespoon low moisture mozzarella, grated (for garnishing)
1 tablespoon broccoli sprouts for garnishing

How to Make Omelet With Cheesy Lettuce Salad

  1. For the omelet:

    Add the eggs, milk, and cornstarch to a bowl. Season with salt and pepper, then whisk until even.

  2. Heat 1 – 2 teaspoons of vegetable oil in a skillet over low heat. Pour the whisked egg mixture in it. Cover with the lid and simmer for 15 minutes.
  3. For the salad:

    Add the lettuce, olive oil, red onion, fresh mint, and grated parmesan to a bowl. Season with salt and pepper. Mix everything using your hands.

  4. Place the omelet on the work surface. Add the salad and 1 ounce of crumbled blue cheese. Wrap the salad once with the omelet.
  5. Top with grated parmesan, the remaining ounce of blue cheese, and the broccoli sprouts.

Have you ever made a taco out of an omelet and a salad? If not, it’s about time you do. Use your omelet as a tortilla wrap for the lettuce and red onion salad. Make the salad really cheesy with parmesan and blue cheese and flavor it with mint. For extra-cheesiness top everything with grated mozzarella.

Toast Bread Omelet

Toast Bread Omelet

Ingredients Needed for Toast Bread Omelet

1 teaspoon butter
1 small onion, chopped
2 slices of bacon, chopped
¼ red bell pepper, chopped
0.25 green bell pepper, chopped
¼ yellow bell pepper, chopped
2 slices of toast bread
2 eggs, whisked
salt
pepper
¼ cup low moisture mozzarella, shredded

How to Make Toast Bread Omelet

  1. Heat a skillet over medium heat, add the butter and melt it.
  2. Add the onion, bacon, bell peppers, and cook them for 1-2 minutes.
  3. Use a cooking ring to remove the crumb of the bread and set it aside. Add the crusted parts in a skillet over medium heat.
  4. Add the bacon and bell pepper in the empty hole. Also, add the whisked egg and season with salt and pepper.
  5. Add the shredded mozzarella and top with the removed crumb.
  6. Cook the toast omelets for 2 minutes per side.

Have you tried making your omelet inside a slice of bread? You get a delicious egg sandwich. It may seem more difficult than it actually is. Try making it for the weekend brunch and watch you and your family fall in love with it. Plus, it’s ready in about 15 minutes!

Mushroom-Stuffed Omelet

Mushroom-Stuffed Omelet

Ingredients Needed for Mushroom-Stuffed Omelet


For the veggies:

1 tablespoon vegetable oil
2 ounces of mushrooms, chopped
2 ounces of oyster mushrooms, chopped
1 teaspoon butter
½ small yellow bell pepper, diced
1 teaspoon garlic powder
2 teaspoons of dried oregano
salt
pepper
1 teaspoon fresh parsley, chopped

For the omelet:

4 eggs
1 tablespoon heavy cream
salt
1 teaspoon cornstarch
2 tablespoons of parmesan, grated
1 teaspoon olive oil for serving
1 spring onion, chopped (for garnishing)

How to Make Mushroom-Stuffed Omelet

  1. For the veggies:

    Heat the vegetable oil in a skillet over low heat. Add the mushrooms and oyster mushrooms and stir for 30 seconds.

  2. Add the butter and melt it. Continuously stir in the process.
  3. Add the bell pepper, garlic powder, and dried oregano. Season with salt and pepper and stir for 1 – 2 minutes.
  4. Add the fresh parsley and stir it in. Transfer to a smaller bowl and set aside.
  5. For the omelet:

    Add the eggs, heavy cream, and cornstarch to a bowl. Season with salt and whisk until even.

  6. Transfer the whisked egg mixture to the same skillet used for cooking the veggies. Cover with a lid and cook for 15 minutes on low heat.
  7. Spread the cooked veggies over the cooking omelet and add 1 tablespoon of grated parmesan.
  8. Carefully roll the omelet, top it with the remaining grated parmesan and transfer it to a plate.
  9. Serve it drizzled with olive oil and garnished with chopped spring onion.

How about a protein-rich, vegetarian and delicious way to start your day? In order to achieve that, stuff your omelet with oregano-flavored buttery mushrooms and bell pepper.

French Omelet

French Parmesan Omelet

Ingredients Needed for French Parmesan Omelet

3 eggs
salt
pepper
1 teaspoon butter
1 tablespoon parmesan, grated
4 cherry tomatoes, halved (for serving)
1 ounce arugula for serving

How to Make French Parmesan Omelet

  1. Add the eggs to a bowl, season with salt and pepper, and whisk them a little.
  2. Melt the butter in a skillet over low heat, then add the whisked eggs. Cook for 1 minute, until set on the bottom. Flip the omelet and cook it until set on both sides.
  3. Transfer on the work surface. Top it with parmesan. Roll.
  4. Serve the omelet on a bed of arugula together with halved cherry tomatoes.

Although you could say that an omelet is a classic, easy-to-make dish, it’s never wrong to try and improve your technique. That’s what this recipe is about: making a silky, sunny omelet, prepared ‘a la carte’. Serve it with refreshing arugula and juicy cherry tomatoes.

Smoked Salmon and Potato Omelet

Smoked Salmon and Potato Omelet

Ingredients Needed for Smoked Salmon and Potato Omelet

salt
1 medium-sized potato, diced
1 tablespoon butter
1 onion, chopped
4 eggs, whisked
pepper
3 ounces of smoked salmon

How to Make Smoked Salmon and Potato Omelet

  1. Heat a saucepan over medium heat, fill it halfway with water and bring it to a boil.
  2. Add the potatoes and cook them for 20 minutes.
  3. Heat a saucepan over medium heat, add the butter to it and melt it.
  4. Add the onion and cook it until softened. Drain the potatoes and cook them with the onion for 2 more minutes.
  5. Add the whisked egg to the skillet and season with salt and pepper. Evenly spread the smoked salmon in the pan.
  6. Cover the skillet with a lid and cook the omelet for 6-7 minutes.

We like our omelets hearty, to get you ready for hard and long days. So, we give you this smoked salmon and potato omelet. Sure, you’ll need a bit of time because you need to cook the potatoes in advance, but we do say it’s worth it. But, luckily you can keep it for the weekends!

Smoked Salmon and Zucchini Omelets

Smoked Salmon and Zucchini Omelets

Ingredients Needed for Smoked Salmon and Zucchini Omelets

1 tablespoon vegetable oil
1 spring onion, chopped
¼ zucchini, small dices
salt
pepper
4 eggs, whisked
3 ounces of cream cheese
2 ounces of mayonnaise
3 ounces of smoked salmon

How to Make Smoked Salmon and Zucchini Omelets

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the spring onion, zucchini, and season with salt and pepper. Cook for 3 minutes, stirring often. When ready, set aside.
  3. Add the whisked eggs to a large bowl along with the cream cheese. Whisk until smooth.
  4. Heat a skillet over medium heat, and add a bit of vegetable oil into the skillet.
  5. Grab a ladle and fill it with the egg mixture. Drop it into the skillet and cook for 2 minutes per side. Repeat until you’ve used all of the ingredients. We’ve got 4 small omelets.
  6. Grab a 4 inches (10 cm) diameter cooking ring. Use it on the omelets and make smaller, perfectly round mini omelets.
  7. Top them with mayo, cooked veggies, and smoked salmon pieces.

These tiny, beautiful-looking mini omelets are easy to make, and will surely catch the eye of those who feast their eyes upon them. They’re also topped with zucchini, mayo, and smoked salmon. Find out how to make them following the steps below!

potato and mozzarella omelet

Potato and Mozzarella Omelet

Ingredients Needed for Potato and Mozzarella Omelet

1 tablespoon vegetable oil
3 medium potatoes, diced
1 onion, chopped
salt
pepper
5 eggs, whisked
¼ cup low moisture mozzarella, shredded

How to Make Potato and Mozzarella Omelet

  1. Heat the vegetable oil in a skillet over low heat. Add the potatoes, stir a little, and cook for approximately 2 minutes.
  2. Add the onion and season with salt and pepper. Cook and stir for 2-3 minutes, then mash.
  3. Add the whisked eggs and mozzarella. Don’t stir. Cook for 10 minutes.
  4. Serve it flipped upside-down.

Good morning! Do you feel for a hearty and delicious omelet? Crispy cooked potato dices, tender onion, and cheesy mozzarella, all in one tasty breakfast dish. Do you smell the mouth-watering flavor of cooked onion, already? The beautiful start of a new day.

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