Bleu Cheese Omelet Food

PERFECT CHEESE OMELET

Steps:

• In a small bowl, whisk together eggs, salt, and pepper until frothy.
• Heat an 8-inch nonstick skillet over medium until your hand feels warm when held about 2 inches above the surface. Add oil or butter, and swirl to coat the bottom of skillet evenly.
• Pour whisked eggs into skillet; let set slightly. With a heatproof flexible spatula, push eggs from edge toward center; tilt pan to let egg fill spaces. Repeat until omelet is just set, 1 to 2 minutes. Sprinkle cheese and scallion over half of the omelet, leaving the half closer to the skillet handle uncovered (to make it easier to remove from pan). Using the same spatula, gently fold omelet over filling. Tilt skillet, and slide filled omelet onto a serving plate (don't worry if there are a few rips).

CHEESE OMELETTE

Steps:

• Beat eggs in a bowl with a whisk. Add milk and season with salt and white pepper. Whisk for a few minutes until egg mixture is foamy; beating in air makes the omelette fluffy.
• Melt butter in a small, nonstick skillet over medium-low heat. Pour in egg mixture and twirl skillet so bottom is evenly covered with egg. Cook for 1 minute until egg starts to set. Lift edges with a spatula and tilt the skillet so uncooked egg mixture can run towards the bottom of the skillet to set. Repeat until no visible liquid egg remains.
• Carefully flip omelette and cook for another 30 seconds to 1 minute. Sprinkle Emmentaler cheese in one line in the middle of the omelette and fold omelette in half. Cook for 20 seconds, then slide omelette onto plate.

YUMMY VEGGIE OMELET

Steps:

• Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
• While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper.
• Shred the cheese into a small bowl and set it aside.
• Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them.
• Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
• Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve.

BACON & BLUE CHEESE OMELETTE (BLEU CHEESE OMELET)

Steps:

• Melt butter in frying pan over medium heat. Add bacon and heat until sizzling. Meanwhile, whisk eggs and cream together in a small bowl. Pour over bacon.
• Allow to cook until firm enough to flip. Cook until the underside is firm.
• Sprinkle 1 1/2 Tbls. of blue cheese over half the omelette and fold the other half of the omelette over the top. Sprinkle remaining blue cheese over the top and sprinkle with salt and pepper.

BLUE CHEESE OMELET

Steps:

• Toast the walnuts in a preheated 300-degree oven for 15 minutes; set aside.
• In a heavy skillet over medium heat, saute the apple slices in 2 tablespoons of butter until they begin to brown.
• Remove from heat and reserve.
• In a bowl, whisk together the eggs, water, salt, pepper and cinnamon.
• Melt the remaining 2 tablespoons butter in a pan over medium-high heat.
• When butter begins to foam, tilt pan to cover entire surface.
• Quickly pour in the egg mixture and lift the edges of the omelet with a fork the moment the omelet begins to set, tilting the pan to allow the liquid egg to run under the omelet.
• Work all the way around the pan, tilting in all directions to ensure an even thickness.
• When only a little liquid egg remains on the surface of the omelet, distribute the cheese in a line down the center of the omelet.
• Top the cheese with the walnuts and apples.
• Using the fork, flip one-half of the omelet over the filling and slide the omelet out of the pan onto a warm plate.
• Allow the omelet to rest for about 2 minutes for the cheese to melt and the flavors to blend.

BLEU CHEESE OMELET

Steps:

• To make filling, melt butter in a small skillet and cook apple over a low heat for 2-3 minutes or until just heated through.
• Remove pan from heat; set aside and keep warm.
• To make omelet, melt butter in a small skillet.
• Place eggs, water and black pepper to taste in a small bowl and whisk to combine.
• Pour egg mixture into pan and cook over medium heat, continually drawing in the edge of the omelet with a fork during cooking, until no liquid remains, and the omelet is lightly set.
• Top half of the omelet with apple slices, cheese, and chives and fold in half.
• Slip onto a plate and serve immediately.

OMELET WITH SMOKED BLEU CHEESE AND CARAMELIZED BACON

Steps:

• Whisk the eggs in a bowl with some cracked black pepper.
• Stir in the blue cheese.
• Heat up the (garlic-flavored) olive oil and/or butter in an omelet pan on medium heat.
• Pour in the eggs (and garlic if using) and cook gently until just ready to fold.
• Fold the sides in to the center of the omelet and plate. (Yes, the center of the omelet will be slightly runny.) The bottom of the omelet should not be brown at all.
• Garnish with a small amount of bleu cheese, the crumbled bacon, chopped hazelnuts and fresh parsley.
• We served our omelet with steamed carrots and roasted small Yukon gold potatoes for an easy weeknight meal.

BUFFALO WINGS AND BLUE CHEESE OMELET

Steps:

• Whisk eggs together in a bowl. Whisk in water, salt, and pepper.
• Melt butter in a large skillet over medium-high heat. Cook and stir chicken pieces in the hot butter until heated through, 1 to 2 minutes. Mix in Buffalo wing sauce; cook and stir for 30 seconds.
• Pour eggs into the skillet. Swirl eggs with a fork several times, working clockwise from the outside in, until slightly scrambled. Flatten eggs out into an even circle. Reduce heat and cook until set, 1 to 2 minutes. Sprinkle blue cheese over eggs; cook for 1 minute. Fold omelet in half and cook for 1 minute. Flip and cook on the second side, 30 seconds to 1 minute more.