Puffy Omelet With Canadian Bacon Filling
From hopscotch 13 years ago
- 1 hour to make
- Serves 2
It's a sad day, when Coco's expires your favorite spinach, mushroom, and swiss cheese omelet, while Ihop follows suit and expires your favorite chili omelet. While the saddest day of my life, is when my favorite breakfast place shut it's doors, and I knew my life would change forever for the worse. Read more Not to mention, when Knottsberry Farm sold it's bakery. The icing on their cakes where NO WHERE TO BE FOUND, and tears crossed my mind, but refrain, because tuff girl's don't cry. I mean Karma is a thorn, because Darrell and I forgot to put the burger in grandma and grandpa Knott's burger. They chuckled and asked if we kids were trying to tell them sumpin. It's Darrell fault's. Why? He's just that way - forget he's cooking and stuff goes missing - odd how that is. Wonder if that is why his dad had to SUPERVISE US in the main kitchen, cuz I am super at it, and Darrel - you have to kick him around some to get going. Sure miss my monthly ration of Knott's jams and jellies (all boysenberries) - my favorite, you know. See less
Ingredients
- 4 large egg whites shopping list
- 4 large egg yolks shopping list
- 3 ounces sliced Canadian-style bacon, cut into thin strips shopping list
- 1/4 cup shredded cheddar cheese (1-ounce) shopping list
- 1/2 teaspoon chopped fresh basil or 1/4 teaspoon dried basil shopping list
- 1/4 teaspoon ground white pepper shopping list
- 5 teaspoons butter or margarine shopping list
- 1/2 cup fresh mushrooms shopping list
- 1/4 cup chopped green pepper shopping list
- 1 large tomato, peeled, seeded and chopped shopping list
How to make it
- Beat egg whites until stiff peaks form.
- Beat egg yolks until thick and lemon-colored; stir in Canadian-style bacon, cheese, half of the basil, and pepper.
- Fold yolk mixture into egg whites.
- In a 10-inch skillet with oven-proof handle, heat 2 teaspoons of the butter over medium heat till a drop of water sizzles.
- Spoon egg mixture into skillet, gently smoothing surface.
- Reduce heat to low; cook for 7 to 8 minutes or until the bottom is golden.
- Bake in a 350*F oven for 10 to 12 minutes or until knife inserted halfway between center and outer edge comes out clean.
- Meanwhile, in skillet cook mushrooms and green pepper in the remaining hot butter over medium heat 3 minutes or until tender.
- Add the remaining basil and tomato; cook 5 minutes or till liquid is reduced, stirring occasionally.
- Loosen sides of omelet with spatula. Make a shallow cut across omelet, cutting slightly off-center. Spoon filling over larger half.
- Tip skillet and fold the smaller portion of omelet over larger half. Slip omelet onto a warm serving platter. Serve immediately.
People Who Like This Dish 2
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- clbacon Birmingham, AL
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