Omelet-in-a-Hole 3 Ways | Food Network

Recipes / American Recipes
 3182   
 24 Dec 2017   
The classic diner breakfast is simplified in this all-in-one version. Get the recipe: http://www.foodnetwork.com/recipes/food-network-kitchen/omelet-in-a-hole-3-ways-3875843 Omelet-in-a-Hole 3 Ways Recipe courtesy of Food Network Kitchen Total: 25 min Active: 25 min Yield: 2 omelet toasts Level: Easy Ingredients Toast and Eggs: Two 1-inch slices sourdough boule 3 large eggs Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter Denver Omelet: 1/4 cup diced thick-cut deli ham (about 2 ounces) 1/2 small green bell pepper, diced 1/2 cup cubed yellow Cheddar 2 tablespoons chopped chives Spinach Omelet: 2 cups baby spinach 1/4 cup diced jarred roasted red bell peppers 1/2 cup cubed mozzarella 1 tablespoon thinly sliced fresh basil Sausage and Mushroom Omelet: 4 ounces sliced mushrooms 2 ounces breakfast sausage 1/2 cup cubed Swiss cheese 1 tablespoon chopped fresh parsley Directions For the toast and eggs: Neatly remove the centers of the bread slices, leaving a 1/2-inch rim inside the crust (reserve the bread centers for another use). Lightly beat the eggs in a medium bowl with 1/2 teaspoon salt and a pinch of black pepper. Melt the butter in a large nonstick skillet over medium heat. For the Denver omelet: Add the ham and bell pepper to the skillet and cook, stirring occasionally, until the ham is slightly browned and the pepper is softened, 3 to 4 minutes. Transfer to a bowl. Reduce the heat to low. Fit the bread crusts into the skillet. While holding down the bread to create a seal and barrier, pour about a quarter of the egg mixture into the center of each crust. Split the ham and vegetable mixture between the crusts. Top each with 1/4 cup cheese, then top with the remaining egg mixture. Cover with a lid or foil and cook for 5 minutes. Flip the toasts and cook until the egg is set, another 3 minutes. Transfer each to a separate plate cheese-side up and sprinkle with the chives. For the spinach omelet: Add the spinach and red bell pepper to the skillet and cook, stirring occasionally, until the spinach is wilted and the bell pepper is softened, 3 to 4 minutes. Transfer to a bowl. Reduce the heat to low. Fit the bread crusts into the skillet. While holding down the bread to create a seal and barrier, pour about a quarter of the egg mixture into the center of each crust. Split the spinach mixture between the crusts. Top each with 1/4 cup cheese, then top with the remaining egg mixture. Cook as above, then garnish with the basil instead of the chives. For the sausage and mushroom omelet: Add the mushrooms and sausage to the skillet and cook, stirring occasionally, until the sausage is completely browned and the mushrooms are softened, 3 to 4 minutes. Transfer to a bowl. Reduce the heat to low. Fit the bread crusts into the skillet. While holding down the bread to create a seal and barrier, pour about a quarter of the egg mixture into the center of each crust. Split the sausage mixture between the crusts. Top each with 1/4 cup cheese, then top with the remaining egg mixture. Cook as above, then garnish with the parsley instead of the chives. Copyright 2017 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.   Watch free FULL EPISODES of Food Network shows: http://www.foodnetwork.com/videos/full-episodes?soc=youtube Visit Food Network online: http://www.foodnetwork.com Like Food Network on Facebook: https://www.facebook.com/FoodNetwork Follow Food Network on Twitter: https://twitter.com/FoodNetwork Follow Food Network on Instagram: https://www.instagram.com/foodnetwork/
 

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