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.
he center of the omelette and place the cheese over the ham
esh strainer.
Soften cream cheese by bringing to room temperature
beating in air makes the omelette fluffy.
Melt butter in
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.
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.
Heat pan to medium temperature.
Saute vegetables in oil until soft.
In a bowl, whip whole egg, egg white and milk until fluffy. Remove vegetables from pan and begin cooking egg on low heat. After about 2 minutes, add vegetables and shredded cheese.
Season to taste.
Cover and continue to cook until egg is firm and cheese is melted.
Slip spatula under half of firm omelette and fold over.
Slide out of pan onto plate.
Beat the eggs very lightly in a bowl.
Add the remaining ingredients, except the butter.
Melt the butter in a 9-inch skillet or omelette pan, letting it heat until it has a nutty fragrance, but it is not browned.
Pour the egg mixture into the pan; cook over low heat until lightly browned, pulling the mixture from the sides of the pan with a fork as it cooks.
Turn and brown lightly on the other side.
Serves 4.
Combine eggs, milk, sunflower seeds, flax seeds, chervil, Italian herbs, garlic, salt, and pepper in a bowl and mix with a fork.
Heat olive oil in a nonstick skillet over medium heat. Pour in egg mixture. Cook until egg starts to set, about 5 minutes. Sprinkle with dried basil and lay sliced Gouda cheese on top. Cut into 2 halves using a spatula. Fold each omelette in half and turn over. Cook for another minute. Serve garnished with fresh basil.
Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
Stir in green chilies.
Place in freezer for 20 minutes so that it is easier to handle and shape.
Remove from freezer and place on wax paper.
Shape into what resembles a pinecone.
Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
Cover and refrigerate for at least 2 hours.
Let the cheese ball stand at room temperature for 15 minutes before serving.
Serve with crackers.