Omelets Print Email

Classic Omelet
1-2 tsp. butter
2 eggs
2 tsp. cream or milk
dash of salt and pepper
filling of your choice

Heat a stick free skillet over med flame. Beat two room temperature eggs well with a dash of salt & pepper and a splash of milk or cream in a measuring cup. Melt a little butter in the pan and add the egg mixture.

With a fork or spatula, scramble eggs, keeping them spread evenly around the pan. When the eggs are about ¾ of the way done, spread evenly in pan and tap the pan on the stove to help spread the eggs into an even layer.

Sprinkle fillings onto the center of the omelet and when eggs are almost done, or done completely (the classic French omelet is served a little undercooked and slurpy with no browning on the bottom) use a spatula to roll the omelet out of the pan onto a warm plate.

Apple-Brie Cheese Omelet
Sauté 1/2 apple in one TBS butter and a sprinkle of brown sugar. Prepare basic omelet as above. Fill with hot sautéed apples and diced Brie cheese.

Omelet Rancheros
Season omelet with chili powder and fill with chopped green chilies, minced onion, red bell pepper, and cheddar or Mexican Queso Blanco. Serve with green green chili, tortillas and a slice of cantaloupe.