Baked Avocado Bacon Omelette with Salmon/Dill Scones

What to call it — an omelette, frittata or quiche? While this trinity of brunch egg dishes all contain eggs, the preparation methods vary. All are delicious but here’s what defines them.

The traditional French omelette contains eggs, a splash of water and a pinch of salt and pepper. The briskly whipped eggs are cooked in clarified butter then turned out of the pan when still a little custardy and unset. These (colorless) omelettes are rolled up like a business letter and served with only a few herbs. In North America, we seem to want to ‘clean out the fridge’ so to speak, adding just about anything and everything. This version is cooked until mostly dry on top and golden on the bottom. As a rule, they are folded over once, then served.

Frittatas are generally thicker than omelettes. The ingredients are mixed in, instead of sprinkled on. While started on the stove, sometimes they are finished under the broiler then served in slices like a pie.

Quiche, on the other hand, is a savory custard baked in a pastry crust or a potato crust. Quiche gets its richness from the addition of whole milk, half & half or even heavy cream. Just to add another twist to the mix — enter the ‘crustless quiche-omelette’.

This particular meal at our house, was one of those ‘clean out the fridge’ ideas that turned out absolutely wonderful. I had posted the salmon/dill scones on a blog a number of years ago. They made an ideal compliment for this meal.

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Baked Avocado Bacon Omelette with Salmon/Dill Scones
Instructions
Baked Omelette
  1. Preheat oven to 350 F. Spray a deep pie plate with cooking spray.
  2. In a skillet, saute bacon until cooked but not real crisp; dry on paper towel & crumble. Add onions, mushrooms & garlic to skillet, sauteing in bacon drippings until tender crisp. Chop tomato & 1 avocado. Grate cheese. In a bowl, whisk together eggs, milk, salt & pepper. Add all prepared ingredients; gently stir.
  3. Pour mixture into pie plate distributing evenly. Bake 35-40 minutes, rotating once half way through. Let omelette cool for 5 minutes. Top with remaining sliced avocado & serve.
Salmon/Dill Scones
  1. Preheat oven to 350 F. Line 8 muffin cups with paper liners. In a bowl, mix together flour & baking powder. Add grated cheese, smoked salmon & dill. In a separate bowl, whisk egg, buttermilk & oil.
  2. Place half of the wet ingredients into the dry ingredients & stir well. Then add the rest of the wet ingredients & mix until completely combined. Spoon into paper liners until each is filled halfway, then place a heaping tsp of cream cheese in the middle of each scone. Divide the rest of the batter between the 8 cups.
  3. Bake for 10 minutes, rotate pan & continue to bake for another 10 minutes or until scones are just browning on top & test done.

Stuffed Baked Potatoes with Garlic Shrimp

Shrimp makes for a unique and elegant twist on a stuffed baked potato. For most part, a baked potato with a pat of butter and a little salt is just great on its own. But stuff them, with an assortment of savory ingredients such as shrimp, oysters or ground meat and it easily constitutes a whole meal.

I think my first encounter with this idea came when the Wendy’s restaurant chain introduced the  Stuffed Baked Potato  to their menu in 1983. Their original goal was to give the customer another choice or alternative to the same old ‘fries’. I think it retailed for 99 cents at the time. The one I remember having a couple of times was with the cheese sauce and fresh broccoli. It tasted great to me, not being a fried food lover.  Of course, since then the whole concept has been ratcheted up in both flavor and eye appeal.

For Canadians, barbecue season lasts until the first snow falls (sometimes even a bit after). This is a meal that can easily be cooked on the BBQ as well as in the oven and it is soooo– good! 


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Stuffed Baked Potatoes with Garlic Shrimp

Course Main Dish
Cuisine American, Ecuador

Servings


Ingredients

Course Main Dish
Cuisine American, Ecuador

Servings


Ingredients


Instructions
Stuffed Baked Potatoes
  1. Preheat oven to 400 F. Rub potatoes with oil & place on a baking sheet. Bake about an hour or until soft to the touch. Let stand until cool enough to handle. Cut a slice off the top of each potato lengthwise. Scoop out pulp, leaving a thin shell. Place pulp in a large bowl & mash.

  2. In a small skillet, fry bacon until crisp. Drain on a paper towel & crumble. Saute green onions in 1/4 cup butter until tender. In a small dish, stir Ranch dressing powder (mix) into sour cream & add to potato pulp along with milk, salt & pepper. Fold in half of the cheese. Divide mixture between potato shells & drizzle with remaining butter. Place baking pan on BBQ where the heat is lower & warm potatoes through while shrimp is cooking.

Garlic Shrimp
  1. In a foil BBQ pan, Gently combine shrimp, olive oil, garlic, oregano, basil, parmigiana-reggiano, salt & pepper. Roast until pink, firm & cooked through, about 6-8 minutes.

To Serve
  1. On each serving plate, place a stuffed potato, top with shrimp & garnish with crumbled bacon & remaining cheese.

Summer Picnic # 3

                                                      MENU

SPICED CHICKEN POTATO LOAF    *    SAVORY PORK POTATO LOAF

BARLEY, CORN & PEPPER SALAD * CANDIED NUT & GORGONZOLA SALAD

                                  SOUR CREAM BLUEBERRY TARTS

 

Print Recipe
Savory Pork Stuffed Potato Loaf
Recipes from some of this picnic menu are featured in previous blog posts. SPICED CHICKEN STUFFED POTATO LOAF - from April 8/16. SALADS - from June 9/16. SOUR CREAM BLUEBERRY TARTS - from July 7/16.
Instructions
Savory Pork Filling
  1. In a large bowl, combine water & seasonings. Add pork & mix well. In a skillet, cook pork mixture until no longer pink. Remove from heat; drain on paper towels while it cools.
Potato Loaf
  1. Boil potato, mash & cool. Fry bacon, drain & crumble. In a small bowl, combine yeast with lukewarm water; whisk until yeast is dissolved. Let stand about 3 minutes until foamy. Add butter, salt, sour cream & potato; mix well. Add bacon; mix until just combined.
  2. Stir in flour, one cup at a time. When dough is completely blended, turn onto a lightly floured surface. Knead dough about 10 minutes, until smooth & elastic. Place dough in a lightly greased bowl, cover with plastic wrap & let rise in a warm place until doubled in size, about 1 hour.
  3. Remove risen dough from bowl, turn onto lightly floured surface; roll dough to about a 12" x 15" rectangle. Place a large piece of parchment on a sheet pan. Roll dough onto your rolling pin then unroll onto parchment paper. Place 1/2 of the cheese down the center of dough, top it with pork, green onions & remaining cheese.
  4. Fold short ends in about 1". Using parchment, roll from the long side in a jelly roll fashion. Press down slightly to make a flatter shape. Cover with plastic wrap; allow to rise for 15 minutes while preheating oven to 375 F. Brush with egg wash if preferred. Bake for 25-30 minutes until golden.
Recipe Notes
  • If time is of the essence, use purchased frozen bread dough or pizza crust.
  • This picnic is definitely favored by men due to the 'hearty' potato loaf sandwiches. 

Summer Picnic Menu #2

                                                                MENU

WILD MUSHROOM & GOUDA QUICHE  — SHRIMP & VEGETABLE QUICHE                        

      FRESH SPINACH SALAD —  FRUIT KABOBS & HONEY YOGURT

Print Recipe
Summer Picnic Menu #2
Quiche is great whether it is served hot or cold making it a nice picnic meal.
Instructions
Wild Mushroom & Gouda Quiche
  1. Preheat oven to 350 F. Slice green onion & mushrooms. Saute in margarine; add garlic, stirring often. Allow to cook for 5 minutes uncovered so moisture will evaporate. Cut broccoli into florets; add to pan along with red pepper & bacon bits. Cook another 6 minutes; remove from heat. Whisk together eggs, milk & seasonings.
  2. Sprinkle 1/2 of the Gouda cheese in quiche shell. Top with vegetable mixture; then remaining Gouda. Gently pour seasoned egg/milk mixture over all. Bake about 40 minutes or until quiche tests done. Since quiche is made with milk instead of cream (to lighten up on the calories) it tales a bit longer to bake.
Shrimp & Vegetable Quiche
  1. Preheat oven to 350 F. Microwave vegetables ONLY, for a few minutes to soften SLIGHTLY; lay on paper towel along with thawed shrimp to take up some of the moisture. Whisk together eggs, milk & seasonings.
  2. Sprinkle Italian cheese blend over bottom of quiche shell. Top with shrimp, vegetables & cheddar cheese. Gently pour seasoned egg/milk mixture over all. Bake on middle rack for 50-60 minutes or until just 'set'. Cover crust with foil, if necessary, to prevent over browning.
Fresh Spinach Salad
  1. In a large salad bowl, combine salad ingredients. Toss with salad dressing just before serving time or let each person put their own on at the picnic.
Fresh Fruit Kabobs with Honey Yogurt
  1. In a small bowl, combine yogurt & honey (cinnamon if using). Prepare fresh fruit of choice, cutting into bite size cubes. Thread onto 8" wooden skewers. Place in serving container along with sealed container of honey-yogurt dip.
Recipe Notes
  • If you prefer, quiche can be made individually for easy serving.