Basic Omelet

Ingredients:

• 2 egg
• 2 tablespoons milk
• 1/8 teaspoon salt
• 1 pinch pepper
• 2 teaspoons butter
• 1/8 teaspoon tarragon — dried

Directions:

1. In a small 1 qt. bowl beat eggs milk, salt and pepper.
2. In a small bowl melt butter in microwave for 15 seconds.
3. Pour egg mixture into a shallow bowl and cover tightly with plastic wrap.
4. Cook at FULL POWER in microwave oven for 45 seconds.
5. With a rubber spatula or fork, move cooked eggs toward center.
6. Cook at FULL POWER covered in microwave for 1 minute.
7. Let stand covered at least 1 1/2 minutes.
8. Loosen egg from dish with a rubber spatula. (If omelet is not cooked enough, return it to oven for an additional 30 seconds.)

• 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:

1. Microwave or fry bacon until crisp, drain, reserve drippings.
2. Stir 1/2 cup of soup in bowl until smooth, add eggs; beat until well blended, set aside.
3. In casserole, stir remaining soup until smooth, stir in apple, milk, cheese and pepper.
4. Cover, micro-cook 4 minutes on HIGH until hot and bubbling.
5. Stir once. Let stand, covered, while preparing omelets.
6. Brush 1 teaspoon bacon drippings in bottom of pie plate.
7. Pour in 1/2 egg mixture.
8. Cover, micro-cook 2 minutes on HIGH.
9. Using spatula, gently move outer edge to center, letting uncooked portion move to edge.
10. Micro-cook 2 minutes on HIGH or until set.
11. Fold in half, slide on plate.
12. Repeat with bacon drippings and remaining egg mixture.
13. Spoon sauce over each omelet, sprinkle with bacon.

• 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:

1. Chop all the herbs separately and reserve four sprigs of tarragon or parsley for garnish.
2. Use a non-stick skillet and heat over a high heat.
3. Spray the pan and add 1/2 cup of the beaten egg mixture.
4. Return to the heat and add 1/4 of the chopped herbs and pepper.
5. Stir constantly until the mixture starts to thicken.
6. Stop the stirring and allow the omelette to set.
7. When the bottom is a golden brown fold in half and place on a plate.
8. Top with garnish and serve.

Then here are some yummy recipes to guarantee that you don’t miss it the next time!

Scrambled Eggs with Feta and Dill
Creamy feta cheese and fresh dill spruce up this yummy morning scramble.

1 tsp vegetable oil
8 slices Canadian bacon
8 large eggs
1/4 cup water
1/8 tsp freshly ground pepper
1 cup crumbled feta cheese
1 Tbs snipped fresh dill or 1/4 teaspoon dried dillweed
1 Tbs butter or margarine

1 Heat oil in 12-inch nonstick skillet over medium-high heat; add bacon and cook 1 to 2 minutes per side, until lightly browned. Transfer to plate; cover and keep warm. Wipe out skillet.
2 Whisk eggs, water, pepper, feta and dill in a bowl.
3 Melt butter in same skillet over medium heat; add egg mixture and cook 2 minutes. Turn eggs occasionally and continue to cook 4 to 5 minutes more, until eggs are just set. Serve with bacon and toast, if desired. Makes 4 servings. (Nutrition facts are based on per serving without toast.)

Servings: 4
Preparation time: 20 minutes
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Easy Breakfast Nacho Bake
For an early morning change of pace, think nachos. Your family will beg for this breakfast treat time and time again.

8 oz bulk breakfast sausage
4 large eggs
1/4 cup sliced green onions
2 Tbs melted butter
1 package tortilla chips
2 cups shredded cheddar cheese
1 (16-oz.) jar ORTEGA® Salsa Prima Homestyle Mild

1 COMBINE sausage, eggs and green onions in medium bowl.
2 POUR butter in medium baking dish; add sausage mixture. Top with chips; sprinkle with cheese.
3 BAKE for 10 to 12 minutes or until eggs are set and cheese is melted; top with salsa.

Servings: 4
Preparation time: 10 minutes
Cooking time: 12 minutes
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The Perfect Buttermilk Pancakes
No doubt about it–these featherweight cakes stack up as the best you’ll ever taste.

2 cups all-purpose flour
2 Tbs sugar
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
2 cups buttermilk
1/3 cup milk
2 large eggs
1/4 cup butter or margarine, melted
3 Tbs butter, vegetable oil or shortening, for frying
1/2 cup pure maple syrup and additional butter (optional)

1 Heat oven to 200 degrees F. Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk until blended. Combine buttermilk, milk, eggs and melted butter in a medium bowl. Whisk until blended.
2 Heat a large nonstick griddle according to the manufacturer’s instructions. (Or heat a nonstick skillet over medium-high heat.) When griddle is hot, add buttermilk mixture to dry ingredients; vigorously mix batter with a wooden spoon just until blended. If lumps of flour are visible, that’s okay.
3 Reduce heat to medium and grease griddle with butter, oil or shortening. Using a ladle or a 1/3-cup dry measure, pour spoonfuls of batter a few inches apart onto the hot greased griddle. Cook until small bubbles begin to form on the top and some pop, 2 to 3 minutes. Carefully turn pancakes with a flexible spatula, then cook 1 to 2 minutes more, until golden brown. Serve immediately with maple syrup and additional butter, if desired (or keep pancakes warm in oven). Repeat process with remaining batter. Makes about 14 pancakes.(Nutrition facts are based on 1 pancake per serving without maple syrup or additional butter.)

Servings: 7
Yield: 14 pancakes
Preparation time: 10 minutes
Cooking time: 3 minutes

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