Chived Cheese Omelet
1/2 cup shredded cheddar cheese
4 eggs
1/4 cup water
1 tablespoon chives
1/2 teaspoon salt
dash pepper
1 tablespoon butter
Measure cheese before preparing omelet; set aside. Mix eggs, water, chives, salt and pepper with fork. Heat butter in 10 inch omelet pan or skillet until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set at edges at once. With pancake turner, carefully draw cooked portions at edges toward center, so uncooked portions flow to bottom. Tilt skillet as it is necessary to hasten flow of uncooked eggs. Slide pan rapidly back and forth over heat to keep mixture in motion and sliding freely. White top is still moist and creamy-looking, sprinkle 1/4 cheese over half of omelet. With pancake turner fold in half or roll, turning out onto platter with quick flip of the wrist. Sprinkle remaining cheese over top of omelet. Makes 2 servings.
1/2 cup shredded cheddar cheese
4 eggs
1/4 cup water
1 tablespoon chives
1/2 teaspoon salt
dash pepper
1 tablespoon butter
Measure cheese before preparing omelet; set aside. Mix eggs, water, chives, salt and pepper with fork. Heat butter in 10 inch omelet pan or skillet until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set at edges at once. With pancake turner, carefully draw cooked portions at edges toward center, so uncooked portions flow to bottom. Tilt skillet as it is necessary to hasten flow of uncooked eggs. Slide pan rapidly back and forth over heat to keep mixture in motion and sliding freely. White top is still moist and creamy-looking, sprinkle 1/4 cheese over half of omelet. With pancake turner fold in half or roll, turning out onto platter with quick flip of the wrist. Sprinkle remaining cheese over top of omelet. Makes 2 servings.
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