Melt butter in 10\" non-stick pan.
Whip eggs and water well with fork or whip. Add salt and pepper.
Stir.
Once butter melted, add egg mixture.
In first 30 seconds make a few slits with spatula to allow eggs to cook in center.
Over MED-HI heat tilt pan back & forth so runny part of eggs cook.
Pan should be nice & slippery for this!
When almost done, tear cheese slices & place over eggs.
Allow cheese to melt slightly.
Fold half egg over the other.
Give about 30 seconds to set.
Slip egg onto plate.
Enjoy!
if desired.
Cream Cheese Frosting Recipe ~.
1/2 cup butter
s no longer liquid Add cheese evenly over the eggs, and
round pepper. Beat the cream cheese with the remaining chives.
cook and stir the cream cheese and salsa over medium heat
esh strainer.
Soften cream cheese by bringing to room temperature
he center of the omelette and place the cheese over the ham
beating in air makes the omelette fluffy.
Melt butter in
br>To Make The Cream Cheese Filling: In the bowl of
f the omelette is beginning to set, add the cheese, onions and
ixture into skillet. As the omelette begins to set, lift up
ixture into pan. As the omelette begins to set, lift up
ith very little salt (the cheese has plenty) and freshly ground
Break the eggs into a bowl.
Season to taste with salt, pepper, and nutmeg.
Add Parmesan cheese.
Beat the eggs with a fork until just mixed.
Heat a large frying pan over medium heat.
Add the butter and allow it to melt and color slightly.
Add the beaten eggs.
Use the flat side of the fork to stir the eggs until they start to set.
Smooth the top and leave the eggs to cook.
Add the Gruyere cheese over the surface.
Fold the omelette into thirds and flip it onto a heated serving plate.
gg whites.
In an omelette pan over medium heat, melt
Prepare eggs as you
desire
for omelette.
You may add crumbled Feta cheese to eggs
and
mix
together when eggs are nearly done or you may place
cheese
on
one side of omelette and fold other side over for envelope style.
acon, onion, tomatoes, basil, and cheese gently over the egg mixture
side.
Whip the cream cheese with lemon juice and zest
Melt butter in frying pan over medium heat. Add bacon and heat until sizzling. Meanwhile, whisk eggs and cream together in a small bowl. Pour over bacon.
Allow to cook until firm enough to flip. Cook until the underside is firm.
Sprinkle 1 1/2 Tbls. of blue cheese over half the omelette and fold the other half of the omelette over the top. Sprinkle remaining blue cheese over the top and sprinkle with salt and pepper.
Heat oil in a skillet over medium heat. Add ham and cook until browned and crispy, stirring frequently, about 7 minutes.
Beat eggs with 1 teaspoon chives, salt, and pepper in a small bowl and add to skillet, tilting skillet to distribute egg evenly on bottom of skillet. Cook until omelette has set at the edges. Sprinkle Cheddar cheese on top and fold omelette in half. Flip and cook until egg is entirely set and cheese inside has melted, 30 seconds to 1 minute. Slide onto a plate and sprinkle with remaining 1 teaspoon chives.