Omelet For Two Recipes

Steps:

• Whisk eggs, milk and black pepper in small bowl until blended. Stir in green peppers, ham and onions.
• Pour into 8-inch nonstick skillet sprayed with cooking spray; cover. Cook on medium heat 6 min. or until egg mixture is set but top is still slightly moist, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. Sprinkle cheese onto half the omelet. Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Remove from heat; let stand, covered, 2 min.
• Cut omelet in half. Fill toast slices with omelet halves to make 2 sandwiches.

Steps:

• Beat eggs in small bowl with fork or wire whisk until yolks and whites are well mixed.
• Heat butter in 8-inch skillet over medium-high heat until butter is hot and sizzling. As butter melts, tilt skillet to coat bottom with butter.
• Quickly pour eggs into skillet. While rapidly sliding skillet back and forth over heat, quickly stir eggs with a fork to spread them continuously over the bottom of the skillet as they thicken. When they are thickened, let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook-the omelet will continue to cook after being folded. Sprinkle with cheese.
• Tilt skillet and run a spatula under edge of omelet, then jerk skillet sharply to loosen omelet from bottom of skillet. Fold portion of omelet nearest you just to center. Allow for a portion of the omelet to slide up side of skillet. Turn omelet onto warm plate, flipping folded portion of omelet over so far side is on bottom. Tuck sides of omelet under if desired. Sprinkle with salt and pepper.

Steps:

• Spray or lightly grease a large skillet and heat over medium heat.
• Beat eggs, heavy cream, salt, and pepper in a bowl. Pour eggs into the heated skillet, swirling the skillet to coat the bottom. Cover and let cook until eggs are firm, about 5 minutes.
• Top with Swiss cheese, ham, and green onions. Fold omelet in half over fillings; cook for 2 minutes more.

Steps:

• Melt margarine in a skillet no longer than 8 inches. Saute tomato, green onion, mushrooms and ham for 5 minutes. Season with basil.
• Add salt to egg whites and beat until stiff.
• Beat egg yolks until thick and lemon colored.
• Fold egg whites and yolks together. Fold in sour cream, cheese and vegetable-ham mixture.
• Pour into lightly greased skillet. Cook over low heat for 3 to 4 minutes until omelet is lightly browned on the bottom, then run skillet under broiler.
• Cook until omelet is puffy and golden brown on top. Cut omelet in half and serve on warm plates, please. Serves 2.
• Friends & Lovers.

Steps:

• In a large saucepan, saute mushrooms in 1 tablespoon butter. Remove mushrooms and keep warm. In the same pan, cook sausage until no longer pink; drain. Add remaining butter. Stir in flour until blended. Gradually add milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in sour cream and mushrooms; set aside and keep warm. , In a bowl, beat eggs, milk, salt and pepper. In a skillet, melt butter. Pour egg mixture into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are completely set. Transfer to a serving plate. Spoon sausage mixture over one side of the omelet; fold in half.

Steps:

• Preheat the oven to 350 degrees F.
• Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds.
• Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.