The classic diner breakfast is simplified in this all-in-one version.Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/3oVe6mVWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Omelet-in-a-Hole 3 WaysRecipe courtesy of Food Network KitchenTotal: 25 minActive: 25 minYield: 2 omelet toastsLevel: EasyIngredientsToast and Eggs:Two 1-inch slices sourdough boule3 large eggsKosher salt and freshly ground black pepper2 tablespoons unsalted butterDenver Omelet:1/4 cup diced thick-cut deli ham (about 2 ounces)1/2 small green bell pepper, diced1/2 cup cubed yellow Cheddar2 tablespoons chopped chives Spinach Omelet:2 cups baby spinach1/4 cup diced jarred roasted red bell peppers1/2 cup cubed mozzarella1 tablespoon thinly sliced fresh basilSausage and Mushroom Omelet:4 ounces sliced mushrooms2 ounces breakfast sausage1/2 cup cubed Swiss cheese1 tablespoon chopped fresh parsleyDirectionsFor the toast and eggs: Neatly remove the centers of the bread slices, leaving a 1/2-inch rim inside the crust (reserve the bread centers for another use). Lightly beat the eggs in a medium bowl with 1/2 teaspoon salt and a pinch of black pepper.Melt the butter in a large nonstick skillet over medium heat. For the Denver omelet: Add the ham and bell pepper to the skillet and cook, stirring occasionally, until the ham is slightly browned and the pepper is softened, 3 to 4 minutes. Transfer to a bowl. Reduce the heat to low. Fit the bread crusts into the skillet. While holding down the bread to create a seal and barrier, pour about a quarter of the egg mixture into the center of each crust. Split the ham and vegetable mixture between the crusts. Top each with 1/4 cup cheese, then top with the remaining egg mixture. Cover with a lid or foil and cook for 5 minutes. Flip the toasts and cook until the egg is set, another 3 minutes. Transfer each to a separate plate cheese-side up and sprinkle with the chives. For the spinach omelet: Add the spinach and red bell pepper to the skillet and cook, stirring occasionally, until the spinach is wilted and the bell pepper is softened, 3 to 4 minutes. Transfer to a bowl. Reduce the heat to low. Fit the bread crusts into the skillet. While holding down the bread to create a seal and barrier, pour about a quarter of the egg mixture into the center of each crust. Split the spinach mixture between the crusts. Top each with 1/4 cup cheese, then top with the remaining egg mixture. Cook as above, then garnish with the basil instead of the chives. For the sausage and mushroom omelet: Add the mushrooms and sausage to the skillet and cook, stirring occasionally, until the sausage is completely browned and the mushrooms are softened, 3 to 4 minutes. Transfer to a bowl. Reduce the heat to low. Fit the bread crusts into the skillet. While holding down the bread to create a seal and barrier, pour about a quarter of the egg mixture into the center of each crust. Split the sausage mixture between the crusts. Top each with 1/4 cup cheese, then top with the remaining egg mixture. Cook as above, then garnish with the parsley instead of the chives. Copyright 2017 Television Food Network, G.P. All rights reserved.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #OmeletinaHole3Ways #FNCRAVINGS #FoodNetworkOmelet-in-a-Hole 3 Ways | Food Networkhttps://youtu.be/PQG8GEA9ln8
