Real Restaurant Recipes: Food That Built a Business
You can cook with confidence and style
Bacon Spinach Swiss Omelet
Favorite Restaurant Recipe
The combination of ingredients in this bacon spinach Swiss omelet
are really fabulous. This egg recipe is a great way to start your day!
Use quality bacon and cheese for absolutely great taste and nutrition.
Bacon Spinach Swiss Omelet Recipe
Preparation time: 10 minutes. Serves 1 - 2.
Cooking Conversion Table
Ingredients:
1 1/2 teaspoons each of butter and peanut oil or vegetable oil
3 beaten eggs
1/4 cup cooked, crumbled bacon
1/2 cup blanched or steamed spinach (remove liquid before adding to omelet or cover and cook
in microwave until wilted)
1-2 ounces of real Swiss cheese (1/4 - 1/2 cup)
Salt and pepper to taste
1-2 dollops of sour cream
Instructions:
Heat a 7-10 inch egg pan over moderate heat (the smaller the pan, the thicker the omelet)
While the pan is heating, beat the eggs in a mixing bowl with a wire whip until blended but not
frothy
When the pan is hot enough to sizzle a drop of water, add the butter and oil
When the butter stops foaming, whip the eggs a couple of times and pour into the pan
Let the eggs sit until they begin to cook around the edges
Lift the edges of the eggs with a rubber spatula and tip the pan to allow the liquid to run
underneath
Repeat this process until the top is thickening and very little liquid egg remains
Add the bacon, Swiss cheese and blanched spinach across the bottom of the omelet and add salt
and pepper, if desired
Fold in half and slide onto plate
If serving two, cut in half before sliding onto plates
Garnish with a dollop of sour cream
That's it! You have just created a masterpiece!
You can cook with confidence and style
Denver Omelet
Preparation Time: 8 minutes
Servings: 1-2
This is one of the best and best known American omelets. If it
is scrambled and placed between slices of toast it becomes a
Denver sandwich and is equally as good.
Cooking Conversion Table
Ingredients:
1 1/2 teaspoon of butter and oil (vegetable or peanut)
3 – 4 beaten eggs, seasoned with salt and pepper
1/4 cup diced cooked ham (diced means cut into small pieces – about 1/4 inch)
2 tablespoons diced green or red pepper
2 tablespoons sliced red onion
1-2 ounces Cheddar cheese, grated
Instructions:
Heat a 7 – 8 inch or 10 inch skillet (depending on how thick you want your omelet to be) over
moderate heat
While the pan is heating, beat the eggs in a mixing bowl until well blended but not frothy
When the pan is hot enough to sizzle a drop or water, add the butter and oil combination
When butter stops foaming, add ham, peppers and onions, and sauté two minutes or until very
hot
Whip the eggs a couple of times and pour eggs into pan and let sit on heat until eggs begin to
cook around the edges
Lift edges of eggs with a rubber spatula and tip pan to allow liquid to run underneath
Repeat until top is thickening and very little liquid egg remains
Add cheese and cover until cheese is melted
Fold omelet and divide before sliding onto plates
(Note: When selecting green, red or yellow peppers they should be shiny, well shaped and show
no signs of shriveling or have any sift spots. To “prep” peppers, cut in half lengthwise and
remove the core, seeds and white membranes, then dice, chop or julienne depending on the
recipe.)
I have "fun" titles for some of my recipes. ☺
You can add some extra “zip” to this omelet by adding a
dash of Tabasco or cayenne to the eggs while blending
them!
“I Never Sausage a Thing Omelet”
Preparation Time: 5 minutes. Servings: 1-2.
Cooking Conversion Table
Ingredients:
1 1/2 teaspoons each of butter and peanut or vegetable oil
3 beaten eggs
2 tablespoons sliced red onion
3 ounces cooked, scrambled sausage
1 ounce Cheddar cheese (1/4 cup)
1 ounce Mozzarella cheese (1/4 cup)
Instructions:
Heat an egg pan over moderate heat
While the pan is heating, beat the eggs in a small mixing bowl with a wire whip until blended but
not frothy
When the pan is hot enough to sizzle a drop of water, add the butter and oil
When the butter stops foaming, add onions and sausage and sauté briefly to heat thoroughly
Whip the eggs a couple of times and pour into the pan
Let the eggs sit until they begin to cook around the edges
Lift edges of eggs with a rubber spatula and tip pan to allow liquid to run underneath
Repeat this process until the top is thickening and very little liquid egg remains
Sprinkle the cheese over the omelet and add salt and freshly ground pepper if desired
Fold in half and slide onto a plate or if serving 2, divide the omelet in the pan before sliding onto
2 plates
Enjoy!
Oops! ...I just dropped an egg on the floor!
Am I cleaning it up immediately? No. If I drop an egg I cover it with salt and leave it for a few
minutes. (Yes, I watch my step.) Then I use a paper towel to wipe it up. Much easier than
"attacking" the mess immediately.
