Cooking On A Budget: Inside, Outside Omelets

Monday, September 10, 2012

Inside, Outside Omelets


Sounds a little crazy, huh?

This is what happens late at night when I can't sleep. My brain is very active and I sit or lay awake and think of new recipe ideas to try. Believe it or not we still have peppers that need to be used and some that are still on the vine. Therefore I have been trying to think of different uses for them. Hence I came up with this idea and decided to call them "Inside, Outside Omelets".

The photo above shows all of the ingredients I used to make them (except the milk). They are simple enough to put together and don't take that long to bake. Also they really are not expensive to make even if you had to purchase the peppers, cheese and bacon - sometimes you get a good value at your local store for the four main ingredients which are peppers, bacon and cheese and eggs. Take advantage of what is on sale if you plan on trying these.
Basically you will have to gauge ingredients based on the size of the peppers you use and how many you are making. The recipe I have is for making 1 small pepper. I am recommending small peppers. If you prefer, use a red, orange or yellow bell pepper in place of the green.
  • Bacon - precooked
  • Eggs
  • Bell Peppers
  • Shredded cheddar - or any cheese you like
  • Milk
  • Salt and pepper to taste.
  1. Precook some bacon until it is crisp enough to crumble. Figure 1 -2 strips per pepper.
  2. Whisk together eggs and milk like you were making a scrambled egg mixture, use salt and pepper to taste. I based this on about 1 egg and 1 tsp. of milk per pepper.
  3. Take the tops of each pepper off and clean out the inside of the seed pod and veins. Par bake them in a toaster or conventional oven at 350 degrees for about 10 minutes on a foil lined baking sheet.
  4. After the peppers are par baked, fill them about 2/3 of the way with the egg mixture. Add in some crumbled bacon and shredded cheese.
  5. Bake at 350 degrees for approximately 25-30 minutes. This may take a bit longer - it all depends on the size of the pepper and the amount of filling.

The great thing about this recipe is you can swap
out ingredients - use any kind of cheese that melts well.
Replace the bacon with diced ham.
Leave out the meat if you are a vegetarian.
Add other vegetables like you would for making quiche.
Basically, use your imagination and your palette!
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