Saturday, June 16, 2012

The Perfect Omelet

Yum
"When my Husband and I were on our honeymoon, we learned how to make this omelet from a chef on the cruise ship that we were on.  This recipe makes the fluffiest and well, most perfect omelet that I've ever had!"
The Perfect Omelet

2-3 eggs
1 Tablespoon milk or cream
1-2 teaspoons fresh chives, minced
salt and pepper, to taste
1 Tablespoon canola oil
green and red pepper, finely chopped (desired amount)
mushrooms, sliced (desired amount)
shredded cheddar cheese (desired amount)
crumbled bacon pieces (desired amount)
salsa (desired amount)

Preheat a small non-stick saute pan over medium-low heat. 

In a bowl, whisk the eggs and milk or cream together.  Add the chives, salt and pepper.

Add canola oil to pan.  Saute peppers and mushrooms until tender.  Pour egg mixture over vegetables and cook until eggs start to set up on bottom.  Using a rubber spatula, lift the edges of the omelet and allow the uncooked egg to flow underneath.  Cook until omelet is almost completely set.  Transfer the omelet onto a plate.  Invert the saute pan over the omelet and turn the plate and pan back over.  Remove the plate.  Top one-half of the omelet with desired amount of cheese, bacon and salsa and fold over.  Cook until lightly browned on each side and filling is heated through.  Serve topped with additional cheese and salsa, if desired.

Serve omelet with hash browns for "The Perfect Breakfast"!
  

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