elted.
Serve spooned over omelette, sprinkle with bread cubes.
Heat a large non-stick omelette pan with a small amount
n 1/2 of the omelette layer pepperoni, mushrooms and green
Break eggs; add a little water and beat.
Put oil in pan and heat.
Pour eggs into pan.
Let them cook about 3 to 5 minutes at medium heat, then add cheeses, as much as you want, but make sure you can still fold the omelette in half in the pan.
Sprinkle with garlic salt.
Remove from pan.
Top with spaghetti sauce (heated up of course).
Makes a great brunch meal.
r until set
Slide omelette into a large plate, cover
over one half of the omelette with filling, to taste.
illing over 1/2 the omelette and, using a spatula, fold
venly, and fry until the omelette is set underneath but slightly
takes about 2 minutes. The omelette should be loose and rotate
minutes or until the omelette is almost set.
Use
ase evenly then allow the omelette's edges to set. Loosen
beating in air makes the omelette fluffy.
Melt butter in
silicon spatula so the omelette is 5 to 6 inches
own the center of the omelette and place the cheese over
cook well and evenly the omelette first on one side, and
et aside in bowl.
Omelette:
Break two eggs into
small nonstick skillet(or omelette pan) and pour in olive
roiler to finish top of omelette.
While still in pan
Season eggs and add 1 tbsp water. Melt 1/2 tbsp butter in a frying pan over high heat. When foam subsides, add eggs and cook for 5-10 seconds, until bottom just set. Using a fork, lift edges of set egg mixture and let uncooked mixture run under to cook. Repeat until omelette begins to set all over but is still quite soft. Sprinkle with herbs.
Flip 1 edge of omelette towards the center. Flip over again so omelette is folded into thirds. Gently shake onto a warmed plate. Melt remaining butter and pour over omelette. Serve immediately.
Cook, swirling pan occasionally so omelette has even thickness, for 2