Everyday Omelets - Recipe by Mary Rapoport
Omelet Seasoning Mix
-
A? tsp. onion powder (granular type)
-
1 A? tsp. dried chives
-
A? tsp. dried basil
-
A? tsp. dried oregano
-
Pinch each: cayenne, black peppers and salt
Omelet
-
2 beaten eggs
-
1 to 2 tablespoons water
-
1 tsp. margarine
To make an omelet: Combine eggs and water (and above herb mixture, if desired). Heat a skillet on medium high heat until a drop of water sizzles. Melt one teaspoon of margarine in the skillet, and then pour in the eggs and water. Let it sit a few seconds, then, using an inverted pancake turner, start to pull in the cooked egg from the edges around the pan. As you do, tilt the pan and let the uncooked egg flow onto the hot skillet. Keep doing this all around the skillet until the eggs are set.
Filling Ingredients For Each Day Of The Week!
-
Monday - diced tomatoes and shredded mozzarella cheese
-
Tuesday - crisp bacon, crumbled and shredded gruyere cheese
-
Wednesday - shredded cheddar cheese and ham
-
Thursday - green pepper, chopped onion, mushrooms, salsa
-
Friday - chopped spinach and feta or goat cheese
-
Saturday - cooked sausage, crumbled, fried apples and shredded cheddar cheese
- Sunday - simply seasoned - just add seasoning mix
Filling the omelet:
Draw an imaginary line down the center and fill with your favorite filling ingredients (about A? cup of each ingredient) on the left side of that line (if you are right-handed). Reverse if you are left-handed. Slip the pancake turner under the unfilled half and flip onto the filling side. Let it sit for just a few seconds, and then flip it out onto a plate (or slide it out if you're too nervous to flip it out!).
Garnish and enjoy for breakfast, lunch or dinner!
VIRGINIA EGG COUNCIL
540 345-3958 ~ eggsrgr8@rev.net
