Number of servings :
Type of meal : | Breakfasts/Brunches | Breakfasts/Brunches
Special diet :
2 or 3 eggs
15 mL (1 tbsp) water
Salt and pepper, to taste
15 mL (1 tbsp) oil or butter
Beat together eggs, water and seasonings. Heat skillet over medium-high heat. When skillet is hot, add oil. Pour in egg mixture. As eggs begin to set at the edges, use a spatula to gently push cooked portions to the centre, tilting the skillet to allow the uncooked egg to flow into empty spaces. Shake skillet gently to keep eggs from sticking to the bottom. When egg is almost set on surface but still looks moist, fill half of omelette with filling. Slip spatula under unfilled side, fold over filling and slide onto serving plate. It will continue to cook from its own heat so remove from skillet before completely cooked.
Makes 1 serving.
When eggs are almost cooked on top, slide omelette onto plate. Place cheese cubes or strips in a line close to one end. Roll up, starting at end with cheese. Place cooked bacon strips and rolled omelette in hotdog bun.
Place folded omelette inside a pita lined with mayonnaise. Stuff tomato slices and lettuce leaves into pita.
Think of an omelette as an envelope, then fold it around whatever you choose to serve. As a general guideline, for each individual omelette, use about 75 to 125 mL (1/3 to 1/2 cup) of filling and flavour either the filling or omelette with 1 mL (1/4 tsp) dried herbs or spices, or 5 mL (1 tsp) fresh herbs.
Fine Herbs: Fresh parsley, basil and chives. Mushroom: Sautéed mushrooms, green onions and thyme or tarragon. Western: Ham, green peppers and onion. Vegetable: Sautéed red and green peppers and bean sprouts or sautéed zucchini, grated Swiss cheese and dill weed spice. Country: Pan-fried potatoes or hash browns, cubes of cooked beef and salsa. Cottage: Cottage cheese, chives and basil.
Imported on 2011-01-20 16:41:26 — Original ID:480