Without further ado here’s Ashton and his recipe for an Air Fryer Family Size Omelet !

First ever blog takeover by the man behind the lady behind the camera! It’s eggs!

All my homies know I love eggs, I’ll eat a few dozen due to being roughly the size of a barn. This air fryer omelet is easy, easy like Sunday morning.

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Air Fryer Family Size Omelet

Ingredients

• 8 eggs
• ½ cup shredded Cheddar cheese ¼ goes in, ¼ goes on top
• ½ cup bacon chopped ( ¼ goes in, ¼ goes on top)
• 2 tbsp milk
• 2 tbsp chives diced (optional)

Instructions

• Crack the eggs, semi aggressively. They taste better that way. Add to a large bowl.
• Toss in the ¼ cup of cheese and ¼ cup of bacon. An utterance of “boom” and “pow’ as those go in are helpful, for flavor.
• Pour in the milk 2 whole TBS of it.
• Mix it all together till there isn’t a distinguishable difference between the white part of the egg and the good part.
• Spray your air fryer pan with some cooking oils, WD-40 isn’t recommended.
• Pour all those mixed pretties into to pan and send it, right into the machine. 350⁰ again, same as the optional (device dependent) warm up. 10 minutes on the clock and GOOOOOO! While that 10 minutes is dwindling by, don’t sit on your hands. There’s things to see, dishes to do. Yeah, clean up that work space, you’ve got time!
• When the 10 minutes is up, dramatically open the lid. Not too dramatically. Sprinkle on the remaining bacon and on top of that give those lil bacons a blanket of cheese. You can also add in some chives.
• Back into the fire (fryer) it goes! For just 5 minutes this time and still at 350⁰.
• 5 minutes goes by and we have achieved greatness! I use a large silicone or other soft flipper to get the omelet out. Using metal flippers can scratch your pan!
• Place it on a plate and snap a pic for the Insta.
• Cut it like a pizza and serve!

Notes

Notes: I used packaged bacon chunks and they have plenty of salt but feel free to add some spice if you think that would be nice.

Some air fryers need to be preheated, I use the Ninja Foodi and I’ve determined that it’s superior and does not require such a thing.

But, if you do want to pre heat your air fryer go for 350⁰ for 3-5 minutes while you combine the ingredients.

Crack the eggs, semi aggressively. They taste better that way. Add to a large bowl.

Pour in the milk 2 whole TBS of it.
Now because it’s a recipe I have to put a measurement on it but all these thing are usually subject to my current mood.

Toss in the ¼ cup of shredded cheese… 

and ¼ cup of chopped bacon. An utterance of “boom” and “pow’ as those go in are helpful, for flavor.

Mix it all together till there isn’t a distinguishable difference between the white part of the egg and the good part.

Spray your air fryer pan with some cooking oils, WD-40 isn’t recommended.

Pour all those mixed pretties into to pan and send it, right into the machine. 350⁰ again, same as the optional (device dependent) warm up.

10 minutes on the clock and GOOOOOO! 

While that 10 minutes is dwindling by, don’t sit on your hands. There’s things to see, dishes to do. Yeah, clean up that work space, you’ve got time!

When the 10 minutes is up, dramatically open the lid. Not too dramatically.

Sprinkle on the remaining bacon and on top of that give those lil bacons a blanket of cheese.

You can also add some chopped chives because why not?

Back into the fire (fryer) it goes! For just 5 minutes this time and still at 350⁰.

5 minutes goes by and we have achieved greatness!

I use a large silicone or other soft flipper to get the omelet out. Using metal flippers can scratch your pan!

Place it on a plate and snap a pic for the Insta.

Lookin’ good!

Cut it like a pizza and serve!

Breakfast is served! Thanks for reading all the way to the end. I hope it was as fun for you as it was for me!

The post Ashton’s Air Fryer Family Size Omelet appeared first on For the Love of Food.

 

It’s BrunchWeek and today I am sharing this mouthwatering Spicy Pimento Cheese Omelet filled with creamy pepper jack pimento cheese spread.

 

This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts!

For today’s recipe, Spicy Pimento Cheese Omelet, I use two of our sponsor’s ingredients: Cabot Pepper Jack Cheese and Eggland’s Best Eggs. Be sure to scroll down to check out my recipe.

Connect with Eggland’s Best 

Website: https://www.egglandsbest.com/
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Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

 

 

Prize #5 Michigan Asparagus is giving one winner $100 cash gift card.

 

Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Remember to buy U.S. for the freshest of the fresh.

 

Prize #7 Cento Fine Foods is giving one winner a Cento Classico gift basket, which contains imported products from Cento and their family of brands.

 

Cento Fine Foods, the premier Italian food distributor, importer and producer in the United States, presents a distinctive line of more than 1,000 authentic Italian style products produced from only the finest ingredients. A family owned and operated company spanning three generations, Cento continues to provide premium quality, exceptional products at the best consumer value. Taste the difference quality makes and see why you can “Trust Your Family With Our Family Ò”.

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Spicy Pimento Cheese Omelet

Makes one omelet

Ingredients

• 2 Eggland's Best large eggs
• 2 tbsp milk
• 1 tbsp butter
• 1 tbsp chives diced
• 1 tbsp Cabot Pepperjack cheese shredded
• salt/pepper to taste

For the pimento cheese:

• 1 1/2 tbsp mayo
• 1/3 cup Cabot Pepperjack cheese shredded
• 1 tsp hot sauce
• 2 tsp pimentos chopped and drained

Instructions

• Mix mayo, shredded Pepper Jack, hot sauce, and pimentos in a small bowl. Set aside.
• In a medium bowl, whisk together eggs, milk, and salt and pepper.
• In a medium nonstick skillet, melt butter over medium heat.
• Pour eggs in and cook, without stirring, until edges are set.
• Use a spatula to gently flip the omelet over and spread the pimento cheese filling over the eggs. Fold the omelet over to cover the filling and slide onto a serving plate.
• Top with diced chives and additional shredded cheese and serve warm.

 I used Eggland’s Best large eggs for this fluffy omelet.

I changed up my traditional pimento cheese and used spicy Cabot brand Pepper Jack for this recipe.

Add mayo, shredded Pepper Jack, hot sauce, and pimentos to a small bowl.

Mix well.

Now for the omelet: in a medium bowl, add eggs, milk, and salt and pepper.

Whisk well.

 In a medium nonstick skillet, melt butter over medium heat.

 Pour eggs in and tilt to cover the bottom of the pan.

Cook, without stirring, until edges are set.

 Use a spatula to gently flip the omelet over .

 Spread the pimento cheese filling over the eggs.

 Fold the omelet over to cover the filling.

Slide onto a serving plate.

 Top with diced chives and additional shredded cheese and serve warm.

 Fluffy eggs, creamy cheese, and spicy filling. What more could you want?!

 

Take a look at what the #BrunchWeek Bloggers are creating today!

 

BrunchWeek Beverages:

Cà Phê Trứng (Vietnamese Egg Coffee) from Tara’s Multicultural Table.

Cold Brew with Hazelnut Simple Syrup from The Barbee Housewife.

Hazelnut Milk Punch from Culinary Adventures with Camilla.

Irish Coffee from My Catholic Kitchen.

Strawberry Frosé from Love and Confections.

 

BrunchWeek Appetizers:

Everything Bagel Dip from Rants From My Crazy Kitchen.

 

BrunchWeek Egg Dishes:

Bacon, Asparagus and Spinach Frittata from Eat Move Make.

Cauliflower Waffles from Caroline’s Cooking.

Cheesy Hashbrown Casserole from Karen’s Kitchen Stories.

Deviled Eggs with Capers, Cucumber and Red Onion from Family Around the Table.

Farmers Casserole from A Day in the Life on the Farm.

Ham & Artichoke Strata from The Chef Next Door.

Ham, Asparagus and Gruyere Quiche from The Redhead Baker.

Hash Brown Waffles with Bacon & Eggs from Amy’s Cooking Adventures.

Mom’s Egg Salad Sandwich from Girl Abroad.

Spicy Pimento Cheese Omelet from For the Love of Food.

 

BrunchWeek Breads, Grains, and Pastries:

Bacon and Cheese Twists from Big Bear’s Wife.

Caramel Apple Dutch Baby from The Bitter Side of Sweet.

Carrot Cake Muffins from A Kitchen Hoor’s Adventures.

Chocolate Chip Pecan Cinnamon Rolls from Pass the Sushi.

Coconut Cream Pie Donuts from 4 Sons ‘R’ Us.

Coconut Raspberry Skillet Pancake from Books n’ Cooks.

Danish Twists with Cream Cheese Filling from That Skinny Chick Can Bake.

French Toast Muffin Bites from Daily Dish Recipes

Make Ahead Mocha Granola from Wholistic Woman.

Snickerdoodle Pancakes from Mildly Meandering.

Toasted Coconut Granola from Cooking With Carlee.

 

BrunchWeek Main Dishes:

Antipasto Pizza from Strawberry Blondie Kitchen

Asparagus & Crab Cake Benedict from The Crumby Kitchen

Breakfast Pizza from Hezzi-D’s Books and Cooks.

Corned Beef Hash Benedict from Sweet Beginnings.

Mini Breakfast Pot Pies from Forking Up.

 

BrunchWeek Fruits, Vegetables and Sides:

I Dream of Hawaii Smoothie Bowl from Brunch-n-Bites.

Prosciutto Wrapped Pineapple Spears from Kudos Kitchen by Renee.

Refrigerator Pickled Asparagus from Shockingly Delicious.

 

BrunchWeek Desserts:

Breakfast Oatmeal Thumbprint Cookies from The Spiffy Cookie.

Brown Sugar Cinnamon Coffeecake from It Bakes Me Happy.

Chocolate Coffee Maple Cupcakes from The PinterTest Kitchen.

Enter to win the BrunchWeek giveaway!

a Rafflecopter giveaway

 

 Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry. 

The post Spicy Pimento Cheese Omelet #BrunchWeek appeared first on For the Love of Food.