Basic Omelet For Two
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Basic Omelet For Two
  Eggs    Basics    Breakfast  
Last updated 6/12/2012 12:57:13 AM. Recipe ID 19668. Report a problem with this recipe.
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      Title: Basic omelet for two
 Categories: Eggs
      Yield: 2 Servings
      4 ea Eggs
    1/4 c  Milk OR water
    1/2 ts Salt
    1/8 ts Pepper
      1 tb Butter OR margarine
           Filling (see below)
  Beat eggs until light and frothy.  Add milk, salt and pepper, and beat
  again.  Heat butter in an 8-inch saute pan over medium heat. Tilt pan
  so butter covers bottom surface. Pour in egg mixture and cook without
  stirring until eggs begin to set around edges.  Draw set portions of
  the egg toward center of pan with a fork, allowing uncooked egg to
  flow to the bottom of the pan. Tilt pan, if necessary, to disperse
  liquid part of eggs. When eggs have set and top is creamy, add
  filling of your choice to one half of the omelet and fold the other
  half over it. Slide onto heated serving dish. Makes 2 servings.
  Cheddar Cheese Filling: For each omelet allow 1/2 cup shredded
  Cheddar cheese, Ham and Cheese Filling: Allow 1/4 cup each finely
  diced cooked ham and shredded Cheddar cheese for each omelet.
  Mushroom Filling: Allow 1/2 cup sliced mushrooms sauteed in 1
  teaspoon butter for each omelet. Cottage Cheese Filling: Allow 1/4
  cup cottage cheese mixed with 1 tablespoon chopped chives for each
  omelet. Shrimp Filling: Allow 1/4 cup tiny cooked shrimp for each
  omelet. Saute briefly in 1 tablespoon garlic butter.  To make garlic
  butter, saute 4 mashed cloves garlic in 1 cup butter for 2 to 3
  minutes. Discard garlic cloves and use butter to saute shrimp.
  Chicken Liver filling: Dice chicken livers. Allow about 1/4 cup
  livers per omelet. Saute briefly in 1 tablespoon butter and 1
  tablespoon cream sherry.  Add 1 tablespoon chopped green onions, if
  desired. Mixed Vegetable Filling: Cook frozen mixed vegetables
  according to package directions. Drain well. For each omelet, combine
  1/2 cup cooked vegetables with 2 tablespoons canned tomato sauce.
  Bacon and Tomato filling: Crumble cooked bacon with seeded and finely
  chopped tomatoes. Allow 1/2 cup mixture per omelet. Fruit Filling:
  Spread almost-set omelet with thawed frozen raspberries,
  strawberries, or other fruits. Allow about 1/2 cup fruit per omelet.
  Fold, top with a dollop of sour cream, and sprinkle slightly with
  powdered sugar. Jelly or Jam Filling: Hot pepper jelly, marmalades,
  or any type of jams or jellies may be used. Spread desired amount on
  omelet before folding.

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Recipe ID 19668 (Apr 03, 2005)

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