Puffy Omelet with Canadian Bacon Filling & a Giveaway (Closed)
We love breakfast for dinner and we love brunch. Who doesn’t like brunch? Tell me about someone who doesn’t and I just won’t understand. The holidays are the perfect time to plan a brunch get together. Everything’s better with brunch, isn’t that the truth?
There’s something about getting up a little later and preparing a brunch or even having breakfast for dinner. I went hunting around on the Pork: Be Inspired website and when I found the recipe for this Puffy Omelet with Canadian bacon, I knew my husband would love it. Bacon has to be his favorite type of pork and with Canadian bacon in second place, this omelet was a hit!
Jill Silverman Hough recommends trying a sparkling wine with pomegranate or cranberry juice with your brunch, the next time you plan one. For more wonderful ideas your holiday meal, visit the National Pork Board. Also, be sure to follow them on twitter and facebook.
Light and fluffy, this omelet is easy to make and pretty versatile. A hand mixer is a must for this recipe, in order to beat the egg whites to a stiff peak.
If you don’t have the exact veggies on hand, you can always substitute them. Also, as my husband says, you can’t go wrong with Canadian style bacon. So what are you waiting for? Give this omelet a try!
Puffy Omelet with Canadian Bacon Filling
Yield: Serves 2
Prep Time: 20 min
Cook Time: 20 min
Total Time: 40 min
Ingredients:
3 ounces Canadian style bacon, cut into thin strips
3 large eggs, whites & yolks separated
1/4 cup Cheddar cheese, shredded (1 ounce)
1/2 tsp fresh basil, chopped OR 1/4 teaspoon dried basil
1/4 tsp white pepper
5 tsp butter
1/2 cup fresh mushrooms, sliced
1/4 cup green pepper, chopped
1/2 tomato (large), seeded and chopped
Directions:
Preheat oven to 350 degrees.
Beat egg whites using an electric mixer until stiff peaks form. Beat egg yolks until thick and lemon-colored; stir in half of the Canadian style bacon, cheese, half of the basil, and pepper. Fold yolk mixture into egg whites.
In a 9-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. Cook for 3 to 4 minutes or until the bottom is golden.
Bake in oven for 5-6 minutes or until knife inserted halfway between center and outer edge comes out clean.
Meanwhile, in skillet cook the remaining Canadian style bacon, 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 a spatula. Make a shallow cut across omelet, cutting slightly off-center. Spoon filling over larger half. Tip skillet or using spatula, fold the smaller portion of omelet over larger half. Slip omelet onto a warm serving platter. Serve immediately.
Modified slightly from the National Pork Board.
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The Giveaway – Pork Holiday Prize Pack (Value $100)
- $25 worth of pork coupons
- 100 Perfect Pairings: Main Dishes to Enjoy with the Wines You Love by Jill Silverman Hough
- 100 Perfect Pairings: Small Plates to Enjoy with the Wines You Love by Jill Silverman Hough
- Instant-read digital thermometer
- Tiered serving platter
- Casserole dish
How to Enter
Leave a comment on this post (below) answering this question: What is your favorite dish or meal that includes pork? If you have the link to a recipe, feel free to share it.
Extra Entries
For three more extra chances to win, leave a separate comment for each type, saying you did the following:
- ‘Like’ The Little Kitchen on facebook
- Subscribe to The Little Kitchen via email
- Follow The Little Kitchen on twitter and tweet the following:
I just entered to win an @allaboutpork holiday prize pack from @TheLittleKitchn http://bit.ly/tu7Blu ends 12/27 #giveaway
Details
One winner will be chosen at random from all of the comments/entries posted here on this post. Be sure to do the mandatory entry and you’re entered into the giveaway. The extra entries are optional. Giveaway ends on Tuesday, December 27, 2011 at 11:59 PM EST.
Congrats to Samantha!
Giveaway is open to anyone that has a U.S. shipping address. Winner will be contacted via email and will need to respond with requested information within 48 hours or an alternate winner will be chosen. The Little Kitchen and the sponsor reserves the right to cancel or end the contest at any time.
Disclosure: I received a gift card in order to purchase items for the recipe as well as the same prize pack as the winner from the sponsor, the National Pork Board. All opinions are my own, always. This post contains affiliate links.
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315 Responses to “Puffy Omelet with Canadian Bacon Filling & a Giveaway (Closed)”
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Hi, my name is Julie and I love to share the cooking and baking adventures from my little kitchen. Cooking and baking is in my blood, thanks to my Mom! 
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i love rib tips
https://twitter.com/#!/purplelover04/statuses/151761469577506816
I love making lemon pepper pork loin.
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Pulled pork, I think. With coleslaw.
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Pulled pork is my favorite!
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I like ham and pork bbq. Thanks!
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Following you on Twitter (@mandalarctic) and tweet: http://twitter.com/#!/mandalarctic/status/151823981157167104
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Liked you on FB (initials DS)
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I like to bread pork tenderloin and bake it. Yum.
spcale at yahoo dot com.
follow and tweet http://twitter.com/#!/dresdenrain/status/151829669937823744
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I love pork the best stir fried with some vegetables.
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I love sweet and sour pork served over rice.Thanks for having this contest!
My favorite meal is BBQ pork
‘Like’ The Little Kitchen on facebook
Follow The Little Kitchen on twitter and tweeted
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I have always loved SAUSAGE BALLS this time of year. For a few different gatherings this holiday season, I have made Paula Deen’s recipe:
http://www.foodnetwork.com/recipes/paula-deen/sausage-balls-recipe/index.html
I like the little kitchen on FB!
Carnitas is my fave pork dish!
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Followed on Twitter and tweeted about the giveaway
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I like to make a pork roast in the slow cooker.
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I already like you on Facebook, and I love pork in a stir fry. Will probably make that New Year’s day.
I also follow you on twitter (as @richmansfood) and I like pork just fried, too, yum!
I like pulled pork
Messed up that last comment, tweeted: https://twitter.com/richmansfood/statuses/151886486562803712
and I already am subscribed to you blog…