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