ans pork and beans or baked beans.
Stir beans into
over one half of the omelette with filling, to taste.
ins, or until soft. Add baked beans.
Reduce heat to
urn off heat and let omelette sit in pan for 30
elted.
Serve spooned over omelette, sprinkle with bread cubes.
rown the bottom of the omelette.
Transfer frying pan to
or any of your fave omelette toppers!).
MAKES 4 SERVINGS.
Heat a large non-stick omelette pan with a small amount
he dumpling dough for this recipe.
Preparing the Dumplings and
n 1/2 of the omelette layer pepperoni, mushrooms and green
Baked Beets: Preheat oven to 400\
Brown pork sausage and remove from pan. When cooled, break into smaller bits.
Brown bacon and remove from pan.
Saute onion and green pepper in bacon grease and remove from pan.
Mix all ingredients into a large baking dish and bake at 325\u00b0 for 1 hour, or simmer on stove top in large pot for 30 minutes if you don't have time to do them in the oven.
This is a rather spicy recipe due to the chipotle/cayenne powder. Feel free to leave it out if you'll be feeding those who prefer a less spicy taste.
Break eggs; add a little water and beat.
Put oil in pan and heat.
Pour eggs into pan.
Let them cook about 3 to 5 minutes at medium heat, then add cheeses, as much as you want, but make sure you can still fold the omelette in half in the pan.
Sprinkle with garlic salt.
Remove from pan.
Top with spaghetti sauce (heated up of course).
Makes a great brunch meal.
r until set
Slide omelette into a large plate, cover
he potatoes or use leftover baked potatoes (Recipe #280220) and set aside
ery delicate.
Sauce with Recipe #rz.279041 and serve, Garnish
ooking times because with this recipe I never measure exact amount
make sure temperature of the baked beans reaches 160\u00b0 ) or
until delicately browned.
The recipe also says you can also
Combine first four ingredients in a large saucepan; cook about 30 minutes, or until vegetables are soft.
Add the tomatoes and rub through a strainer (or whirl in the blender) and return to the saucepan.
Melt the butter in a small saute pan and add the flour; cook until a very light golden color.
Slowly add the roux to the pureed vegetables.
Season to taste with salt and pepper.
Heat to the boiling point and serve while hot.
For Vegetarian use the water and a Vegetarian baked beans.