Effie's Food Corner

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Oven-baked broccoli, potato, mushroom, bacon and Cheddar omelette August 16, 2012

Omelettes are very versatile and satisfying, plus they will feed an army! There are so many different fillings and toppings that you can experiment with…..the flavor combos are endless! This particular omelette has my favorite ingredients: broccoli, potatoes, mushrooms, bacon, and cheese!!  Yum! 🙂



(6 servings)

Ingredients:


1 head of broccoli (trimmed and cut into florets)
250-300 g (9-10 oz) bacon (cut into thick strips or cubes)
3-4 medium sized potatoes (peeled and cubed)
1 large bell pepper or 2 medium ones (any color) (finely chopped)
250 g (9 oz) fresh mushrooms (sliced)
1 large yellow onion (finely chopped)
350-400 g (12 – 14 oz) Cheddar cheese (shredded)
1-2 tbsp corn oil
12 eggs + 2 dl (¾ c) milk
1 tsp salt
0.5 tsp ground black pepper
1 tbsp fresh or frozen parsley (finely chopped)
1 tbsp fresh or frozen chives (finely chopped)


1. Heat oven to 200 C (400 F)
2. Bring a pot of water to a boil and cook the broccoli for 3-4 minutes. It should have a nice bright green color when it’s done.
3. Heat corn oil in a large skillet and fry potatoes until golden brown.
4. Put onion, bell peppers, and mushrooms in skillet and cook until tender. Set aside.
5. Cook bacon in the same oil until it is light brown, but not crispy, otherwise it will burn in the oven…
6. Drain excess oil and fat.
7. Put the potatoes, onion, bell peppers, mushrooms, broccoli, and half of the bacon in a 30x25x5 cm  (12x10x2 in) baking dish or baking pan.
8. Beat the eggs with milk, salt, pepper, and herbs.
9. Add half of the shredded Cheddar cheese to the egg mixture.
10. Pour egg mixture over the ingredients in the baking dish and top with the rest of the bacon..
11. Bake for 25 minutes.
12. Take the omelette out of the oven, top with the rest of the Cheddar cheese and bake for an additional 15-20 minutes (depending on your oven and how crispy you want your omelette to be)


(Tip: You can use other cheeses such as Gouda or Edam or combine two or three different cheeses.)

 

Oven-baked Broccoli and Potato Omelette May 17, 2011

Wow! I can’t believe a whole month has gone by already..It was never my intention to let so much time pass between posts, but sometimes things get in the way…That’s just life I guess.. 🙂

Anyway, I have some great recipes coming your way, starting with this yummy oven-baked omelette! It’s easy to make and it serves an entire family or a group of friends! 🙂


(4-6 servings)

Ingredients:


1 head of broccoli (trimmed and cut into florets)
250-300 g (9-10 oz) bacon (cut into thick strips or cubes)
3-4 medium sized potatoes (peeled and cubed)
1 green bell pepper (finely chopped)
1 large yellow onion (finely chopped)
1 tbsp olive oil
9 eggs + 9 tbsp water
1 tsp salt
0.5 tsp ground black pepper
0.5 tsp dried oregano
0.5 tsp dried thyme


1. Heat oven to 200 C (400 F)
2. Bring a pot of water to a boil and cook the broccoli for 3-4 minutes. It should have a nice bright green color when it’s done.
3. Heat olive oil in a large skillet and fry potatoes until golden brown.
4. Put onion and bell pepper in skillet and cook until tender. Set aside.
5. Cook bacon in the same oil until it is light brown, but not crispy, otherwise it will burn in the oven…
6. Drain excess oil and fat.
7. Put the potatoes, onion, bell pepper, and broccoli in a 30x25x5 cm  (12x10x2 in) baking dish or baking pan.
8. Beat the eggs with water, salt, pepper, and herbs.
9. Pour egg mixture over the ingredients in the baking dish and top with the bacon..
10. Bake for 35-45 minutes (depending on your oven and how crispy you want your omelette to be)


(Tip: If you like cheese, you can top the omelette with some sharp grated cheese (such as cheddar or gouda) halfway through the baking time.)

 

Greek egg and potato scramble April 5, 2011

This is a very easy meal that you can make for breakfast, lunch, brunch or dinner…What time you eat/serve it is entirely up to you! It doesn’t take long to prepare either and it is very filling so you won’t find yourself with the munchies half an hour later… 🙂

(2 servings)

Ingredients:

4 medium sized potatoes (peeled and cut into 1.5 cm/0.5 in thick strips)
6 eggs (beaten with 1 tsp salt and 0.5 tsp black pepper)
1 large red onion (finely chopped)
1 tbsp olive oil
1 tsp dried oregano
1 tbsp fresh or frozen chives (finely chopped)


1. Heat oil in a large skillet.
2. Fry potatoes and onion until potatoes are golden brown and onion is tender.
3. Season with oregano and more salt and pepper if desired.
4. Pour beaten eggs over potatoes and onions and cook until eggs are set and a little crispy around the edges, stirring occasionally to scramble them.
5. Sprinkle chives on top and serve immediately.

(Tip: Add some crumbled feta cheese to the pan before pouring the eggs over everything for extra saltiness and tanginess. But omit the extra salt in step 3.)

 

 
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