ther side.
To prepare omelets, spoon some of the seafood
FOR OMELETS:
In a medium bowl,
o make 3 additional omelets. Top the omelets with the coarsely chopped
total of 8 omelets.
Divide omelets among serving dishes. Drizzle
Beat the eggs with a whisk until light and frothy, mix in the crab, bean sprouts, shallots and ginger.
Lightly oil the base of a small fry pan, heat pan, add 1/6th of the omelet mixture.
Cook until set on one side, turn and cook other side.
Transfer to a serving plate - keep warm, cook remaining omelets.
SAUCE.
Blend cornflour with water in a small pan, add remaining ingredients. Stir over heat until sauce boils and thickens.
Pour sauce over cooked omelets.
dish towel.
Serve omelets in ramekins, or remove and
mushroom mixture and cheese. Serve omelets topped with additional thyme sprigs
Put flour in large mixing bowl; stir in salt and sugar. Add 2 cups
milk;
stir well.
Add the eggs;
blend well.
Add 1 more cup
of milk and stir vigorously.
Preheat large frying pan containing\tgenerous amount of oil.
Pour in enough batter to cover bottom of pan.
Allow to brown over medium heat; turn over and brown
other
side.
Add
oil
as needed.
Serve with sugar sprinkled on
top then rolled up; or with fruit toppings and whipped cream.
Makes approximately 8 omelets.
up fruit mixture.
Top omelets with remaining fruit mixture.
late and repeat until all omelets and pork mixture are used
nd set aside while preparing omelets.
In small bowl, beat
ith cheddar). Let the mini-omelets rest in the pan for
ake the mixings for your omelets, each in a different bowl
In a nonstick skillet, or lightly sprayed skillet with Pam, over medium heat, pour 1/2 cup Second Nature egg mix.
Cook, lifting edges to allow uncooked portion to flow underneath.
When almost set, spoon 1/4 cup sauce over half of the omelet.
With spatula, fold other half over the filling.
Slice onto serving dish and keep warm.
Repeat to make more omelets.
To serve, top each with 1/4 cup sauce.
Saute vegetables in heavy skillet generously sprayed with Pam. Cook until soft, but not brown.
Cool.
Add to beaten eggs and seasonings.
Carefully fold in crabmeat.
When mixture is blended, drop 1/3 cup of mixture onto sprayed griddle or skillet.
Cook over medium heat until underside of omelet is lightly brown; turn carefully with a spatula and brown the other side.
Drain on paper towels.
Serve on hamburger buns with mayonnaise and/or ketchup, if desired.
Omelets freeze nicely.
Thaw and heat in microwave.
ngredients to make 3 more omelets. Garnish with chives.
heese to make 3 more omelets.
ary depending on number of omelets being made(a 3 quart
nd filling until all the omelets have been made.
nd 1 tsp. Equal for Recipes in bottom of 9 inch