Makes 1 large omelette that serves 2.
1/4 cup yellow onion, diced fine
1/4 cup red bell pepper or button mushrooms, diced fine
1 tablespoon butter, cut in half
salt and pepper
4 large eggs
4 oz deli Black Forest ham, diced, or cooked crumbled breakfast sausage
2 oz cheddar or swiss cheese, shredded
In a 10-inch nonstick skillet, melt 1 piece of the butter over medium high heat. When foaming subsides, add onion, bell pepper or mushrooms, 1/8 tsp salt, and a pinch of pepper. Stir to combine and cover. Cook covered 8-10 minutes, stirring every 2 minutes, until softenend. Add the remaining butter, and diced ham or sausage and saute 1 minute to heat through. Meanwhile, break eggs into a bowl and beat 80 strokes. Sprinkle eggs with a pinch of salt and pepper. Pour eggs over vegetables and meat; immediately begin stirring in quick strokes with a rubber spatula, as if you were making scrambled eggs - stir quickly so the curds that form are as small as possible. When eggs are almost done, but still soft-set, quickly spread them into an even layer in the pan, cover with the lid and remove the pan from the heat. Let stand 30 seconds, then add the cheese, re-cover and let stand until the cheese has melted, 1 to 2 minutes longer. Use your spatula to get under one side of the omelette and fold it over. Cut it in half with the side of the spatula and slide onto 2 plates. Serve.
1/4 cup yellow onion, diced fine
1/4 cup red bell pepper or button mushrooms, diced fine
1 tablespoon butter, cut in half
salt and pepper
4 large eggs
4 oz deli Black Forest ham, diced, or cooked crumbled breakfast sausage
2 oz cheddar or swiss cheese, shredded
In a 10-inch nonstick skillet, melt 1 piece of the butter over medium high heat. When foaming subsides, add onion, bell pepper or mushrooms, 1/8 tsp salt, and a pinch of pepper. Stir to combine and cover. Cook covered 8-10 minutes, stirring every 2 minutes, until softenend. Add the remaining butter, and diced ham or sausage and saute 1 minute to heat through. Meanwhile, break eggs into a bowl and beat 80 strokes. Sprinkle eggs with a pinch of salt and pepper. Pour eggs over vegetables and meat; immediately begin stirring in quick strokes with a rubber spatula, as if you were making scrambled eggs - stir quickly so the curds that form are as small as possible. When eggs are almost done, but still soft-set, quickly spread them into an even layer in the pan, cover with the lid and remove the pan from the heat. Let stand 30 seconds, then add the cheese, re-cover and let stand until the cheese has melted, 1 to 2 minutes longer. Use your spatula to get under one side of the omelette and fold it over. Cut it in half with the side of the spatula and slide onto 2 plates. Serve.
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