GET all ingredients needed for recipe and place in work station
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.
o 2 minutes. Lift the omelet with a spatula as the
Heat chili about 5 minutes. For an extra-cheesy omelet, stir in a handful or 2 of the cheese.
While this is cooking, heat an 8-inch skillet over medium-low heat and melt the butter.
Beat the eggs and pour into the pan. Cook until the egg forms a solid yellow circle.
Cover half of the omelet with the chili mixture, reserving 1/4 cup.
Add a layer of cheese, reserving 1/4 cup.
Fold the omelet and top with the remaining chili and cheese.
Slide the omelet onto a plate and garnish with a large dollop of sour cream, if desired.
Scramble eggs in a bowl.
Melt 1/2 TB butter in a pan.
Add your eggs and when it looks like the edges are starting to set add your mexican cheese.
Gently fold your omelet and flip.
If you would like you can sprinkle extra cheese!
Enjoy!
o stand while fixing the omelet. Place butter, green pepper and
s the edges of the omelet thicken, use a wooden spoon
nto hot skillet.
As omelet begins to set, push cooked
Combine first 4 ingredients; whisk mixture just until blended. Heat a heavy 8-inch skillet over medium heat until hot enough to sizzle a drop of water.
Add butter and rotate skillet to coat bottom.
Pour egg mixture into skillet; sprinkle with cheese and jalapeno peppers.
As mixture starts to cook, gently lift edges of omelet with a spatula; tilt pan so uncooked portion flows underneath.
Fold omelet in half and transfer to plate.
Top with salsa.
Yields 1 or 2 servings.
In an 8-inch, nonstick saute pan, cook vegetables in butter until soft.
Add eggs and cook over medium heat until omelet style, stirring gently until eggs begin to set.
Flip omelet and continue cooking, but no longer than two minutes.
Add cheese and salsa. Fold in half and remove from pan.
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.
ot and reserve for the recipe build.
Season the ground
ervings.
MASA DOUGH: Double recipe above and whip lard, butter
ortions. Double or triple the recipe if you are feeding a
Beat eggs slightly.
Saute green pepper, onion and bacon in a skillet.
Add eggs and seasonings.
Cook over medium heat until omelet is partially set; top with cheese.
Cook until cheese is slightly melted; pour picante sauce over top.
Cook until cheese is melted.
Combine avocado, sour cream, chilies, onion, lemon, salt and hot sauce.
Set aside.
In a 10-inch ovenproof skillet, melt margarine and add tortilla pieces.
Cook until soft.
Pour in eggs.
Cook 3 to 5 minutes, lifting edges to cook well.
Remove from heat and sprinkle with cheese.
Bake in 325\u00b0 oven until cheese melts.
Spread avocado mixture atop half the omelet. Return to oven for 5 more minutes.
Fold in half and serve at once.
he spaces.
Repeat until omelet if JUST set (about 1
choice and proceed with recipe.
Depending on size of
large bowl. Add shredded Mexican cheese blend, spinach, milk, chives
izzles.
Pour half of omelet mixture (3/4 cup) into