Bay Of Pigs Omelet Recipe

Dive into a culinary adventure with this exquisite Bay of Pigs Omelet! Inspired by a breakfast chef's creation at a prestigious golf course, this recipe combines savory bacon, sweet onions, juicy tomatoes, and succulent shrimp, all enveloped in a fluffy omelet and drizzled with creamy hollandaise sauce. A delightful twist on a classic breakfast, perfect for brunch or a special occasion. Get ready to impress your family and friends with this easy-to-follow recipe!

Prep Time 20 mins

Cook Time 50 mins

Calories 447.5 kcal

Protein 44g

Rating Be the first

333

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Bay Of Pigs Omelet

8 eggs
1/4 cup milk
1/2 teaspoon salt
1/2 pound bay shrimp, cooked
8 slices bacon, cooked and crumbled
1 roma tomato, diced
1/2 cup yellow onion, chopped
1/4 cup green onion, sliced
1 cup hollandaise sauce
4 tablespoons butter
1/2 teaspoon paprika
4 slices cheddar cheese
1 teaspoon water
1 tablespoon bacon grease

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How to Make Bay Of Pigs Omelet

Whisk together eggs, milk, and salt in a bowl.
Cook bacon in a small skillet over medium-high heat until almost crisp. Remove bacon and set aside, reserving 1 tablespoon of bacon grease.
In the same skillet, add the reserved bacon grease and saute the onions over medium heat until translucent.
Add the tomatoes and shrimp to the skillet. Cook until heated through, about 1-2 minutes.
Remove the filling from the heat and set aside.
Prepare your hollandaise sauce (if making from scratch).
Heat 1 tablespoon of butter in an omelet pan over medium heat.
Pour 1/4 of the egg mixture into the pan. Tilt the pan to spread evenly.
As the eggs begin to set, use a spatula to gently push the cooked edges towards the center, tilting the pan to allow uncooked egg to flow underneath.
When the omelet is almost set, add 1/4 of the bacon and shrimp filling to one half of the omelet.
Fold the omelet in half over the filling.
Top with a slice of cheddar cheese and add a teaspoon of water to the pan. Cover the pan for 30 seconds to melt the cheese.
Carefully slide the omelet onto a plate.
Drizzle with 1/4 cup of hollandaise sauce, sprinkle with paprika, and garnish with a big pinch of green onions.
Repeat steps 7-14 for the remaining omelets.
Serve immediately and enjoy your delicious Bay of Pigs Omelet!