My Husband's Favorite Omelet Recipe

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My Husband's Favorite Omelet Recipe

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My husband asks me to serve this super-easy omelet at least once a week. As you can imagine, during our more than 40 years of marriage, I've made this dish too many times to count!
MAKES:
1-2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
1-2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 3 eggs
  • 1/2 cup milk
  • 3 tablespoons finely chopped onion
  • 3 tablespoons finely chopped celery
  • 3 tablespoons finely chopped broccoli
  • 2 tablespoons chopped carrot
  • 2 tablespoons chopped pimientos
  • 3 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter or margarine
  • 4 thin slices process American cheese

Directions

Beat eggs with milk just until combined. Stir in vegetables, bacon, salt and pepper. In a medium skillet, heat butter until it sizzles; turn pan to coat bottom and sides. Add egg mixture; cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, transfer to a warm platter and top with cheese. Yield: 1-2 servings.
Originally published as My Husband's Favorite Omelet in Cookin' Up Country Breakfasts Cookbook 1994, p27

Nutritional Facts

1 each: 397 calories, 29g fat (15g saturated fat), 378mg cholesterol, 1447mg sodium, 11g carbohydrate (7g sugars, 1g fiber), 22g protein.

  • 3 eggs
  • 1/2 cup milk
  • 3 tablespoons finely chopped onion
  • 3 tablespoons finely chopped celery
  • 3 tablespoons finely chopped broccoli
  • 2 tablespoons chopped carrot
  • 2 tablespoons chopped pimientos
  • 3 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter or margarine
  • 4 thin slices process American cheese
  1. Beat eggs with milk just until combined. Stir in vegetables, bacon, salt and pepper. In a medium skillet, heat butter until it sizzles; turn pan to coat bottom and sides. Add egg mixture; cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, transfer to a warm platter and top with cheese. Yield: 1-2 servings.
Originally published as My Husband's Favorite Omelet in Cookin' Up Country Breakfasts Cookbook 1994, p27

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