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Diner's Omelet With Hollandaise Sauce

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“I found a similar type recipe in quick cooking, but found out I don't like the store bought hollandaise or the asparagus listed in the recipe. So I came up with my own omelet. I use the mushrooms and add red bell pepper and onions for the veggies of choice, but feel free to add what your family enjoys. You could also add whatever other seasoning or herbs of choice.”
READY IN:
35mins
SERVES:
4
YIELD:
4 3 egg omelets
UNITS:
US

Ingredients Nutrition

Directions

  1. For the sauce:
  2. Place egg yolks, lemon juice and pepper in blender container and blend until lemon color.
  3. Turn blender to high and very slowly add butter, blend until thick, about 30 seconds.
  4. To serve, heat sauce slowly in top of double boiler over hot water. Once sauce is finished remove from double boiler to keep warm while omelets are finished.
  5. For the Omelet:
  6. In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. In the drippings, saute mushrooms and veggies of choice until tender; set aside.
  7. Coat a 10-in. skillet with cooking spray and place over medium heat; add 3/4 cup beaten eggs (3 eggs) to skillet (mixture should set immediately at edges).
  8. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle a fourth of the mushrooms and veggies of choice, 1/4 cup cheese on one side and sprinkle with cheese; fold other side over filling. Invert omelet onto a plate to serve. Repeat for remaining omelets. Top with hollandaise sauce and bacon.

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