Prepare omelet recipe up to the beginning of Step #5 and proceed as follows:
Distribute the chevre cheese on top of the omelet.
Add a sprinkle of cracked black pepper and garnish with a sprig of lavender.
If desired, garnish the top of the omelet with a light sprinkle of fresh herbs of choice: chives, French tarragon, Italian parsley, etc.
ver top.
Fold cooked omelet in half. Use a broad
ayer using rubber spatula. Sprinkle omelet with 1 tablespoon cheese and
ond the egg, so the omelet will fold more easily.
pinach to top half of omelet.
Fold in half and
Heat oven to 325\u00b0.
In oven, melt butter in baking dish, 13 x 9 x 2-inches.
Tilt dish to coat bottom with butter.
In a large mixer bowl, beat eggs, sour cream, milk and salt until blended. Stir in onion.
Pour into dish.
Bake until eggs are set but still moist, about 35 minutes.
Bake Oven Canadian-Style Bacon while omelet is baking.
Cut omelet into twelve 3-inch squares.
Arrange on large platter with bacon slices.
Makes 12 servings.
Separate yolks from whites.
Beat whites until light; add salt and beat until stiff and dry.
Beat egg yolks until thick and lemon colored; add milk and pepper.
Fold egg whites and baking powder into the yolks.
Melt butter in frying pan; pour in egg mixture and heat slowly until omelet has set.
Put in a 325\u00b0 oven for 30 minutes, or until omelet browns on top.
Serve immediately with Spanish sauce.
Yield:
5 servings.
Mix eggs slightly.
Combine with bacon, cheese, sour cream and chives and cook the same as French omelet.
Serves 2.
he spaces.
Repeat until omelet if JUST set (about 1
Beat eggs until fluffy; beat in milk and seasonings.
Pour into hot oil in a skillet over low heat.
Cook slowly.
As under surface becomes set, lift edges slightly with spatula to let uncooked portion flow underneath and cook.
To add herbs, cheese or meat, sprinkle 1/2 tablespoon per egg while cooking.
As soon as all mixture is set, fold over and serve immediately.
When adding green peppers, onion or bacon, cook before adding to omelet.
Serves 2.
izzles.
Pour half of omelet mixture (3/4 cup) into
etchup, 5 squirts of yellow French's mustard, and then add
mall bowl, stir together all omelet ingredients except the remaining 1
dge of pan. Repeat until omelet is just set, but still
nd to loosen edge. Let omelet sit in pan for 10
n.\".
Make the omelet from the omelet ingredients as you would
side.
To make the omelet: in a mixing bowl, whisk
owl.
Melt butter in omelet pan then add egg mixture
nd when ready to cook omelet, melt 1 teaspoon of butter
set aside.
To make omelet: In a mixing bowl, whisk