Basic Omelet
Ingredients:
- 2 egg
- 2 tablespoons milk
- 1/8 teaspoon salt
- 1 pinch pepper
- 2 teaspoons butter
- 1/8 teaspoon tarragon — dried
Directions:
- In a small 1 qt. bowl beat eggs milk, salt and pepper.
- In a small bowl melt butter in microwave for 15 seconds.
- Pour egg mixture into a shallow bowl and cover tightly with plastic wrap.
- Cook at FULL POWER in microwave oven for 45 seconds.
- With a rubber spatula or fork, move cooked eggs toward center.
- Cook at FULL POWER covered in microwave for 1 minute.
- Let stand covered at least 1 1/2 minutes.
- Loosen egg from dish with a rubber spatula. (If omelet is not cooked enough, return it to oven for an additional 30 seconds.)
Apple-Cheddar Omelet
Ingredients:
- 4 slices bacon — chopped
- 1 can cheddar cheese soup
- 8 eggs
- 1/3 cup milk — whole
- 1 sm apple; peeled — chopped
- 1 cup cheese, cheddar — shredded (about 4 ounces)
- 1/8 teaspoon pepper, black — ground
Directions:
- Microwave or fry bacon until crisp, drain, reserve drippings.
- Stir 1/2 cup of soup in bowl until smooth, add eggs; beat until well blended, set aside.
- In casserole, stir remaining soup until smooth, stir in apple, milk, cheese and pepper.
- Cover, micro-cook 4 minutes on HIGH until hot and bubbling.
- Stir once. Let stand, covered, while preparing omelets.
- Brush 1 teaspoon bacon drippings in bottom of pie plate.
- Pour in 1/2 egg mixture.
- Cover, micro-cook 2 minutes on HIGH.
- Using spatula, gently move outer edge to center, letting uncooked portion move to edge.
- Micro-cook 2 minutes on HIGH or until set.
- Fold in half, slide on plate.
- Repeat with bacon drippings and remaining egg mixture.
- Spoon sauce over each omelet, sprinkle with bacon.
Fine Herbs OmeletteIngredients:
- 2 cups egg substitute
- 1 herb bouquet tarragon, Italian parsley and chives
- – fresh ground pepper
- 1 cup raw broccoli, chopped
- 1 cup raw mushrooms, chopped
Directions:
- Chop all the herbs separately and reserve four sprigs of tarragon or parsley for garnish.
- Use a non-stick skillet and heat over a high heat.
- Spray the pan and add 1/2 cup of the beaten egg mixture.
- Return to the heat and add 1/4 of the chopped herbs and pepper.
- Stir constantly until the mixture starts to thicken.
- Stop the stirring and allow the omelette to set.
- When the bottom is a golden brown fold in half and place on a plate.
- Top with garnish and serve.
Tags: breakfast
