Cheese And Banana Omelet Food

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.

CHEESE AND BANANA OMELET

Steps:

• Crack eggs and put in bowl. Add water and salt/pepper to taste. Beat until frothy.
• Preheat a large Teflon coated frying pan on medium heat for three minutes. Peel bananas and prepare cheese slices.
• Grease pan with butter or margarine, then add egg mixture. Place cheese on top (fitting to shape). Slice bananas on top.
• Cover pan with lid or aluminum foil. Turn Heat to LOW. Check every few minutes until omelet is cooked and fluffy. Fold in half, section and serve with bacon, toast, coffee, etc.

CHILI CRISP HAM AND CHEESE OMELET

Steps:

• Whisk eggs, water, and chili crisp together in a bowl.
• Melt butter in a large skillet over medium heat. Add egg mixture and cook until egg is completely set, about 6 minutes.
• Add ham and Cheddar cheese to one end of the cooked egg in the skillet. Flip the other side of the egg over the ham and cheese mixture. Cook until cheese is melted, about 4 minutes.

BACON AND CHEESE OMELET

Steps:

• Preheat oven to 350-degrees F.
• Butter a 9-inch round baking dish.
• Arrange cheese slices on the bottom of the dish.
• Cook bacon in a large skillet over low heat until done but still flexible. Drain well on paper towels.
• Chop 4 slices of the bacon and then half the remaining 3 slices crosswise, curling them into a spiral. Set aside.
• Whisk eggs and milk together. Season with salt and pepper and then stir in the chopped bacon.
• Pour milk/egg/bacon mixture over the cheese.
• Bake for 25-30 minutes.
• Place parsley sprigs in center of omlet and arrange bacon curls around the edge.
• Bake 5 more minutes and then cool 5 minutes before slicing into wedges to serve.

BACON AND CHEESE OVEN OMELET

Steps:

• Fry bacon and drain; chop into pieces. (I make mine in the microwave).
• Arrange cheese slices in the bottom of a lightly-buttered 9 inch pie pan. (I use glass.).
• Beat together eggs and milk with a fork. Add chopped bacon and pour over cheese.
• Bake at 350° for 45 to 50 minutes, until eggs are set in the middle.
• Let stand 5 minutes before cutting.
• Note: you can reheat left-over portions in the microwave upside down, with cheese on the top.
• You might want to add some herbs on the top, too!

HAM AND CHEESE ROLLS

Steps:

• Slice top half off rolls while rolls are still attached to each other.
• Set aside top half.
• Layer bottom half with ham, then with cheese, covering to edges.
• Replace top half and place on cutting board.
• Using sharp knife, slice down through individual rolls.
• Place in glass baking just large enough to hold both packages without crowding together.
• Melt the stick of margarine in saucepan; add poppy seed, Worcestershire sauce, prepared mustard, and onion flakes.
• Stir and pour over top of rolls.
• Bake at 350 degrees for 20 minutes.