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    You are in: Home / Recipes / Bay of Pigs Omelet Recipe
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    Bay of Pigs Omelet

    Bay of Pigs Omelet. Photo by D-Six

    1/1 Photo of Bay of Pigs Omelet

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    D-Six's Note:

    This is an omelet I created when I worked as a breakfast chef at a nice golf course. I hope the name doesn't offend anyone, but it seems appropriate considering the ingredients! I estimated the time it would take to prepare, but it is all relative to your skills, your equipment, and what type of Hollandaise sauce you use. Obviously if you can cook 4 at once it will speed things up! ;)

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    Serves: 4



    Units: US | Metric


    1. 1
      Whisk eggs, milk and salt together, set aside.
    2. 2
      Cut bacon into little strips approximately 1/4 inch wide
    3. 3
      Chop up onions and tomatoes and keep separate.
    4. 4
      Prepare Hollandaise sauce ( I prefer home made, but the mixes are pretty good too ).
    5. 5
      Cook bacon in small skillet over high heat until almost crisp, strain out most of the grease.
    6. 6
      Reduce heat to medium and add the yellow onions to the bacon and continue cooking until onions are translucent.
    7. 7
      Add the tomatoes and shrimp, just long enough to get hot ( less than 1 minute ) and remove from heat.
    8. 8
      Place 1 tablespoon of butter or margarine in omelet pan on medium heat.
    9. 9
      Here is where I am going to assume you already know how to prepare an omelet, so do it.
    10. 10
      It is better if you can start the omelets while the filling is in the last stage of cooking.
    11. 11
      Fill omelet with 1/4 of the filling mixture, fold over, lay 1 slice of cheddar cheese over omelet, add a teaspoon of water to pan and quickly cover to melt cheese.
    12. 12
      Slide Omelet out onto plate, cover with 1/4 cup Hollandaise sauce, sprinkle with paprika and a big pinch of green onions.
    13. 13
      Repeat for other 3 omelets.
    14. 14

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    Ratings & Reviews:

    • on March 20, 2013


      Terrific breakfast for mid week, or any day whether it's the weekend or weekday. This was mighty special, and very, very, good! Stayed with the recipe, and enjoyed having the hollandaise sauce over the omelet....the shrimp was a wonderful addition, although, it was a bit wet from the tomatoes. Didn't matter, we ate it all up! Thank you for posting!

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    • on April 06, 2009


      This was so good! I only made one because I had as quick dinner for myself, but it would be an awesome breakfast/brunch for guests. I am an omelette fan, but I think this is one of the better ones I have had. I made some minor changes, I used normal tomatoes and edam cheese because that is what I had on hand. I cooked it in goose fat rather than butter out of a personal preference. This will be make again. :) Made for PAC Spring '09.

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    Nutritional Facts for Bay of Pigs Omelet

    Serving Size: 1 (238 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 447.4
    Calories from Fat 333
    Total Fat 37.0 g
    Saturated Fat 15.5 g
    Cholesterol 681.5 mg
    Sodium 778.4 mg
    Total Carbohydrate 5.4 g
    Dietary Fiber 0.8 g
    Sugars 3.0 g
    Protein 22.4 g

    The following items or measurements are not included:

    bay shrimp

    hollandaise sauce

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