Alpine Omelet Food

COUNTRY FRENCH OMELET

Steps:

• Preheat the oven to 350 degrees.
• Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.
• Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.
• Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.

AUSSIE OMELET

Steps:

• In a medium nonstick saucepan over medium heat, cook and stir the onion, garlic, mushrooms and pepper until tender, about 5 minutes Mix in shrimp, and cook until opaque. Remove from heat, and set aside.
• In a medium bowl, beat together eggs and milk. Mix in curry powder, salt and pepper.
• Heat the olive oil in a skillet over medium heat. Pour in egg mixture, and cook 5 minutes, or until firm. Top with Cheddar cheese, tomato and the onion and shrimp mixture. Fold eggs over filling, and serve warm.

ALPINE OMELET

Steps:

• In a small bowl, soark fruit bits in the water and lemon juice for several hours or overnight. Drain fruit and reserve liquid.
• In a small pan, melt 1 tablespoon margarine over medium-high heat. Add cornstarch, stirring quickly. Stir in honey and the water from the fruit. Stir until the mixture is thick and smooth. Add fruit and simmer on low heat while making the omelet.
• In a large bowl, whip together flour, eggs, half and half, and nutmeg until frothy. Cover bowl with a towel and place in refrigerator for 15 minutes. Remove and whip mixture once more.
• Turn heat to medium high under a large frying pan. Melt 1 1/2 tablespoons of margarine and add egg mixture. Cover, turn heat to low, and cook for 7 to 8 minuntes- until omelet is light brown on the bottom.
• With a wooden spoon, break the omelet into bite sized pieces and turn them over. Turn heat off and allow egg mixture to beome firm on the bottom.
• Serve with fruit mixture.
• Note: Soaking and refrigeration time not included in prep or cooking time.

BASIC OMELETE

Steps:

• Beat eggs and season with salt and pepper.
• Heat skillet over medium-high heat coated with cooking spray. Pour in egg mixture. Gently tilt and rotate pan to spread the egg evenly to the edges. I use a small (maybe 9 inch) egg pan, a regular size frying pan will work too but I like the small one.
• When egg is almost set on surface but still looks moist, cover one half of the omelet with filling and cheese, to taste. Slip spatula under the unfilled side, fold the omelet in half and slide onto a warm plate.

TRADITIONAL PARISIAN OMELET

Steps:

• Place a saute pan over medium heat.
• Using a fork, mix your eggs together with salt and pepper in a bowl and then add the herbs. Make sure your eggs are well mixed, with no long strands of egg white hanging off of the fork.
• When the pan is hot, add the butter and swirl it around until it's melted and has evenly coated the pan. Add all of your egg mixture and using a fork, continue to scramble the eggs in the pan, breaking up any large lumps that want to form as the eggs set. This will take about 30 seconds. Next, shake out the pan slightly so the eggs settle into an even layer with small curds. Lower the heat to medium-low and continue to cook for another 30 seconds until just set. Begin to loosen the sides and roll the omelet on to itself then flip out on to a plate. Serve immediately and enjoy!