How to make an omlet?????!
how can iWww@FoodAQ@Com
Answers:
Denver Omelet
* 4 large eggs
* 1/2 cup onion - chopped
* 1/4 cup red bell peppers - chopped
* 1/4 cup green bell peppers - chopped
* 1/2 cup cooked ham - diced
* 8 slices cooked bacon - drained and crumbled
* 2 Tablespoons butter
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* a couple drops drops of your favorite hot sauce (optional)
Melt butter in a large skillet or on a griddle!.
Saute onion, bell pepper, ham and bacon in the butter until the onion starts to become opaque!.
In a small bowl, whip the eggs lightly!. Add salt and pepper and hot sauce if desired!.
Slowly, stir the eggs into mixture in skillet!. Lightly brown on one side!. Turn over and lightly brown other side!.
you can also add a slice of American cheese
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OMELET
4 eggs, separated
1/2 c!. milk
1/2 tsp!. salt
Dash of pepper
1 can (1 1/4 c!.) condensed cream of chicken soup
1 lb!. asparagus, cooked and drained (fresh or frozen, or 1 No!. 2 can)
Beat egg yolks until thick and lemon colored; add 1/4 cup of the milk and seasonings!. Beat egg whites until stiff; fold in egg yolk mixture!. Pour into a hot greased 9 inch skillet; cook over low heat 3 to 5 minutes, or until omelet is browned on the bottom!. Place in a moderate oven (350 degrees) about 10 to 15 minutes, or until top springs back when pressed with finger!. Meanwhile, combine soup and remaining 1/4 cup milk; heat over low heat!. Remove omelet from pan and place cooked hot asparagus on half of it!. Fold other half over hot asparagus!. Pour chicken sauce over it all
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"Western Omelet"
Stir 1/4 cup finely minced cooked ham, 2 tablespoons chopped onion and 2 tablespoons chopped green pepper into egg mixture before pouring into skillet!.
"Egg Roll-Ups" - 6 (12")
6 eggs
1/3 cup water
1/4 cup grated Cheddar cheese
1 tablespoon chopped parsley
pinch salt
oil for frying
Whip together the eggs and water; then stir in the cheese, parsley, and salt!. For each omelet, pour a thin layer of batter into a preheated, lightly oiled pan and cook over medium heat until the top is firm!. Loosen, roll up, and serve
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Shrimp Omelet with cream
INGREDIENTS:
* 5 oz!. cooked, shelled shrimp
* 6 large eggs
* 1 Tablespoon crème fra?che
* 1 Tablespoon cream
* 1/2 - 1 teaspoon fresh tarragon leaves, chopped
* 2 Tablespoons unsalted butter
* White pepper
PREPARATION:
1!. Mix the shrimp with the crème fra?che, white pepper to taste and the tarragon!.
2!. Beat the eggs lightly with the heavy cream!. Heat the butter in an 8-inch frying pan until it starts to foam!. Pour in the eggs!.
3!. As soon as the under part of the omelette starts to set, spread the shrimp mixture over the omelette!. Lower the heat slightly and cook until the omelette is set all over but still moist!.
4!. Fold the edges over towards the center and slide onto a heated serving platter!.
5!. Serve at once!.
Omelette Robespierre
Ingredients
* 3 eggs
* 1 tablespoon powdered sugar
* 3 tablespoons hot water
* 1/8 teaspoon salt
* ? teaspoon vanilla
Instructions
1!. Beat eggs slightly, and add remaining ingredients!.
2!. Put one and one-half tablespoons butter in a hot omelet pan, turn in mixture and cook same as French Omelet!.
3!. Fold, turn on a hot platter, sprinkle with powdered sugar, and score with a hot poker!.
Omelette Paysanne
"Peasant Omelet" made with bacon and potatoes
Pronounced: om let / pay sahn
INGREDIENTS:
* 4-5 eggs, beaten
* 1 Tablespoons butter
* 1/4 pound bacon, diced
* 2 small potatoes, diced
* 2 Tablespoons chopped parsley
PREPARATION:
1!. Sauté bacon until it just starts to brown!.
2!. Add the potatoes and continue cooking until the potatoes are brown and crisp!. Remove from heat and allow to cool slightly!.
3!. Add the pepper and parsley to the eggs and mix together!.
4!. Add the potatoes and bacon to the egg mixture!.
5!. Melt the butter in a 9-inch skillet and add the eggs!. Stir with the back of a fork and cook until the eggs are well browned on the bottom and almost firm on top!.
6!. Put a heatproof plate on top of the skillet and turn omelette onto plate!. Slide omelet back into skillet to brown the other side of the omelette!.
To Serve:
Serve hot or cold, cut in half or into wedges!. Serve it with a salad for a light lunch or supper!.Www@FoodAQ@Com
* 4 large eggs
* 1/2 cup onion - chopped
* 1/4 cup red bell peppers - chopped
* 1/4 cup green bell peppers - chopped
* 1/2 cup cooked ham - diced
* 8 slices cooked bacon - drained and crumbled
* 2 Tablespoons butter
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* a couple drops drops of your favorite hot sauce (optional)
Melt butter in a large skillet or on a griddle!.
Saute onion, bell pepper, ham and bacon in the butter until the onion starts to become opaque!.
In a small bowl, whip the eggs lightly!. Add salt and pepper and hot sauce if desired!.
Slowly, stir the eggs into mixture in skillet!. Lightly brown on one side!. Turn over and lightly brown other side!.
you can also add a slice of American cheese
-------
OMELET
4 eggs, separated
1/2 c!. milk
1/2 tsp!. salt
Dash of pepper
1 can (1 1/4 c!.) condensed cream of chicken soup
1 lb!. asparagus, cooked and drained (fresh or frozen, or 1 No!. 2 can)
Beat egg yolks until thick and lemon colored; add 1/4 cup of the milk and seasonings!. Beat egg whites until stiff; fold in egg yolk mixture!. Pour into a hot greased 9 inch skillet; cook over low heat 3 to 5 minutes, or until omelet is browned on the bottom!. Place in a moderate oven (350 degrees) about 10 to 15 minutes, or until top springs back when pressed with finger!. Meanwhile, combine soup and remaining 1/4 cup milk; heat over low heat!. Remove omelet from pan and place cooked hot asparagus on half of it!. Fold other half over hot asparagus!. Pour chicken sauce over it all
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"Western Omelet"
Stir 1/4 cup finely minced cooked ham, 2 tablespoons chopped onion and 2 tablespoons chopped green pepper into egg mixture before pouring into skillet!.
"Egg Roll-Ups" - 6 (12")
6 eggs
1/3 cup water
1/4 cup grated Cheddar cheese
1 tablespoon chopped parsley
pinch salt
oil for frying
Whip together the eggs and water; then stir in the cheese, parsley, and salt!. For each omelet, pour a thin layer of batter into a preheated, lightly oiled pan and cook over medium heat until the top is firm!. Loosen, roll up, and serve
----
Shrimp Omelet with cream
INGREDIENTS:
* 5 oz!. cooked, shelled shrimp
* 6 large eggs
* 1 Tablespoon crème fra?che
* 1 Tablespoon cream
* 1/2 - 1 teaspoon fresh tarragon leaves, chopped
* 2 Tablespoons unsalted butter
* White pepper
PREPARATION:
1!. Mix the shrimp with the crème fra?che, white pepper to taste and the tarragon!.
2!. Beat the eggs lightly with the heavy cream!. Heat the butter in an 8-inch frying pan until it starts to foam!. Pour in the eggs!.
3!. As soon as the under part of the omelette starts to set, spread the shrimp mixture over the omelette!. Lower the heat slightly and cook until the omelette is set all over but still moist!.
4!. Fold the edges over towards the center and slide onto a heated serving platter!.
5!. Serve at once!.
Omelette Robespierre
Ingredients
* 3 eggs
* 1 tablespoon powdered sugar
* 3 tablespoons hot water
* 1/8 teaspoon salt
* ? teaspoon vanilla
Instructions
1!. Beat eggs slightly, and add remaining ingredients!.
2!. Put one and one-half tablespoons butter in a hot omelet pan, turn in mixture and cook same as French Omelet!.
3!. Fold, turn on a hot platter, sprinkle with powdered sugar, and score with a hot poker!.
Omelette Paysanne
"Peasant Omelet" made with bacon and potatoes
Pronounced: om let / pay sahn
INGREDIENTS:
* 4-5 eggs, beaten
* 1 Tablespoons butter
* 1/4 pound bacon, diced
* 2 small potatoes, diced
* 2 Tablespoons chopped parsley
PREPARATION:
1!. Sauté bacon until it just starts to brown!.
2!. Add the potatoes and continue cooking until the potatoes are brown and crisp!. Remove from heat and allow to cool slightly!.
3!. Add the pepper and parsley to the eggs and mix together!.
4!. Add the potatoes and bacon to the egg mixture!.
5!. Melt the butter in a 9-inch skillet and add the eggs!. Stir with the back of a fork and cook until the eggs are well browned on the bottom and almost firm on top!.
6!. Put a heatproof plate on top of the skillet and turn omelette onto plate!. Slide omelet back into skillet to brown the other side of the omelette!.
To Serve:
Serve hot or cold, cut in half or into wedges!. Serve it with a salad for a light lunch or supper!.Www@FoodAQ@Com
Omelet
Recipe courtesy Alton Brown
3 eggs, warmed in hot water for 5 minutes
Pinch salt
1 teaspoon room temperature butter, plus 1/2 teaspoon for finishing omelet
1/2 teaspoon fresh chopped chives
Crack warm eggs into bowl, add salt, and blend with fork!. Heat a 10-inch non-stick aluminum pan over medium-high heat!. Once pan is hot add butter and brush around surface of pan!. Pour eggs into center of pan and stir vigorously with rubber spatula for 5 seconds!. As soon as a semi-solid mass begins to form lift pan and move around until the excess liquid pours off into pan!. Using your spatula move around the edge of the egg mixture to help shape into round and loosen edge!. Let omelet sit in pan for 10 seconds without touching!.
Shake pan to loosen from pan!. Lift up the far edge of the pan and snap it back toward you!. Using your spatula, fold over 1/3 of the omelet!. Slide omelet onto plate and fold over so that omelet is a tri-fold!. Coat with remaining butter and sprinkle with chives!. Serve immediately!.
Omelet for a Crowd
10 eggs, warmed for 5 minutes in hot water
1/4 cup water
2 heavy pinches salt
1/4 cup any combination chopped, fresh herbs (chives, parsley, tarragon, dill, or basil)
4 teaspoons room temperature butter, plus 2 teaspoons for finishing omelet
1 cup of any combination sauteed peppers and onions, grated cheese, sauteed mushrooms, cooked and drained spinach
Add eggs, water, salt, and herbs to blender and combine on high for 5 to10 seconds!.
Heat a 10-inch non-stick aluminum pan over medium-high heat!. Once pan is hot add 1 teaspoon butter and brush around surface of pan!. Using a 4 1/2-ounce ladle, place 1 ladle full of egg mixture into center of pan and stir vigorously with rubber spatula for 5 seconds!. As soon as a semi-solid mass begins to form lift pan and move around until the excess liquid pours off into pan!. Using your spatula move around the edge of the egg mixture to help shape into round and loosen edge!. Let sit for 10 seconds without touching!. Place 1/4 cup of filling onto 2/3 of surface of omelet!.
Shake pan to loosen from pan!. Left up the far edge of the pan and snap it back toward you!. Using your spatula, fold over 1/3 of the omelet without filling!. Slide omelet onto plate and fold over so that omelet is a tri-fold!. Coat with 1/2 teaspoon butter!.
Repeat process above for remaining 3 servings!. Serve immediatelyWww@FoodAQ@Com
Recipe courtesy Alton Brown
3 eggs, warmed in hot water for 5 minutes
Pinch salt
1 teaspoon room temperature butter, plus 1/2 teaspoon for finishing omelet
1/2 teaspoon fresh chopped chives
Crack warm eggs into bowl, add salt, and blend with fork!. Heat a 10-inch non-stick aluminum pan over medium-high heat!. Once pan is hot add butter and brush around surface of pan!. Pour eggs into center of pan and stir vigorously with rubber spatula for 5 seconds!. As soon as a semi-solid mass begins to form lift pan and move around until the excess liquid pours off into pan!. Using your spatula move around the edge of the egg mixture to help shape into round and loosen edge!. Let omelet sit in pan for 10 seconds without touching!.
Shake pan to loosen from pan!. Lift up the far edge of the pan and snap it back toward you!. Using your spatula, fold over 1/3 of the omelet!. Slide omelet onto plate and fold over so that omelet is a tri-fold!. Coat with remaining butter and sprinkle with chives!. Serve immediately!.
Omelet for a Crowd
10 eggs, warmed for 5 minutes in hot water
1/4 cup water
2 heavy pinches salt
1/4 cup any combination chopped, fresh herbs (chives, parsley, tarragon, dill, or basil)
4 teaspoons room temperature butter, plus 2 teaspoons for finishing omelet
1 cup of any combination sauteed peppers and onions, grated cheese, sauteed mushrooms, cooked and drained spinach
Add eggs, water, salt, and herbs to blender and combine on high for 5 to10 seconds!.
Heat a 10-inch non-stick aluminum pan over medium-high heat!. Once pan is hot add 1 teaspoon butter and brush around surface of pan!. Using a 4 1/2-ounce ladle, place 1 ladle full of egg mixture into center of pan and stir vigorously with rubber spatula for 5 seconds!. As soon as a semi-solid mass begins to form lift pan and move around until the excess liquid pours off into pan!. Using your spatula move around the edge of the egg mixture to help shape into round and loosen edge!. Let sit for 10 seconds without touching!. Place 1/4 cup of filling onto 2/3 of surface of omelet!.
Shake pan to loosen from pan!. Left up the far edge of the pan and snap it back toward you!. Using your spatula, fold over 1/3 of the omelet without filling!. Slide omelet onto plate and fold over so that omelet is a tri-fold!. Coat with 1/2 teaspoon butter!.
Repeat process above for remaining 3 servings!. Serve immediatelyWww@FoodAQ@Com
Potatoes, ham and cheese beef up this omelet!. Great for breakfast, yet hearty enough for dinner!.
Ingredients:
2 tablespoons butter
2 cup diced, uncooked potatoes
1/4 cup sweet onion, finely chopped
1 cup diced ham
1/4 cup chopped fresh parsley optional
6 eggs
1/2 teaspoon salt
Pepper to taste
2 tablespoon milk
1/2 cup shredded Colby, or cheddar or brick cheese
Preparation:
In a bowl, whisk together eggs, milk, salt, and pepper!. Set aside!.
Brown potatoes and onions in a 10-inch nonstick skillet over medium heat for about 20 minutes, stirring often, until browned and tender!.
Add ham and heat through!. Sprinkle with parsley!.
Pour egg mixture over potatoes!. Reduce heat slightly and cover!. Cook, checking often, lifting up cooked eggs to let uncooked eggs reach the pan, about 10 minutes or until eggs are almost set!. Sprinkle with Colby, cheddar or brick cheese, cover, and let heat until cheese melts!.
Cut into wedges to serve!.Www@FoodAQ@Com
Ingredients:
2 tablespoons butter
2 cup diced, uncooked potatoes
1/4 cup sweet onion, finely chopped
1 cup diced ham
1/4 cup chopped fresh parsley optional
6 eggs
1/2 teaspoon salt
Pepper to taste
2 tablespoon milk
1/2 cup shredded Colby, or cheddar or brick cheese
Preparation:
In a bowl, whisk together eggs, milk, salt, and pepper!. Set aside!.
Brown potatoes and onions in a 10-inch nonstick skillet over medium heat for about 20 minutes, stirring often, until browned and tender!.
Add ham and heat through!. Sprinkle with parsley!.
Pour egg mixture over potatoes!. Reduce heat slightly and cover!. Cook, checking often, lifting up cooked eggs to let uncooked eggs reach the pan, about 10 minutes or until eggs are almost set!. Sprinkle with Colby, cheddar or brick cheese, cover, and let heat until cheese melts!.
Cut into wedges to serve!.Www@FoodAQ@Com
youtube "how to make a omlet", a visual aid is a lot better if this is your first timeWww@FoodAQ@Com
you serious!.!.!.!. theres more than one way to make them you could look it up and find the easiest way b!.c!. i dont know thatWww@FoodAQ@Com
go to my fav website which is Kraftfoods !.com and type in omelet!. how u you make it delicious!Www@FoodAQ@Com