Cheesy Meat Omelet Food

CHEESE OMELET

Steps:

• Equipment: 9-inch non-stick skillet and an immersion blender
• Add oil to the skillet over high heat, and heat it until small hairline ripples appear on the surface of the oil.
• Break the eggs into tall glass or frappe cup and whisk to blend for 1 minute. (The Waffle House uses a 15,000 rpm malt shop mixer.)
• While moving the skillet in a circular motion, pour in the eggs. Continue to move the skillet in a circular motion, allowing the outside of the eggs to cook and fluff up. When the outside edges have firmly cooked, flip the omelet and cook on the other side for approximately 30 seconds. Keep moving the pan in a circular motion, but not as often as before it was flipped. (Too much movement at this time will cause the omelet to fall.) Flip the omelet once more to finish cooking--no more than 30 additional seconds.
• Overlap 2 slices of American cheese in the center of the omelet in a diamond shape.
• Fold the omelet in half, being certain to cover the cheese slices, and slide it onto your plate.

CHEESY BACON AND POTATO OMELET

Steps:

• Cook bacon in medium skillet on medium heat until crisp. Remove bacon from skillet to drain, reserving drippings in skillet. Add potatoes, onions and garlic to drippings; cook 10 to 12 min. or until tender and golden brown, stirring frequently.
• Place potato mixture in large bowl. Add bacon, eggs, 1/2 cup cheese and pepper; mix well.
• Heat same skillet on high heat. Return potato mixture to skillet; cook on low heat 12 min. or until egg mixture is almost set.
• Slide omelet onto dinner plate. Place skillet upside-down over omelet; carefully turn plate and skillet over to flip omelet. Top with remaining cheese; cook 3 min. or until cheese is melted and center of omelet is set. Sprinkle with parsley.

MEAT LOVER'S OMELET

Steps:

• In small bowl, combine eggs and pepper, whisking to beat well.
• In a 10-inch nonstick skillet, melt butter over medium heat, rotating pan to coat bottom.
• Add egg mixture.
• As eggs begin to cook, gently lift edges with a spatula and tilt pan so uncooked portion flows underneath.
• Cook for 3-4 minutes, or until just set.
• Sprinkle cheese, bacon, sausage and ham evenly onto half of omelet.
• Fold omelet in half.
• Cook for 1 minute, or until cheese is melted.
• Serve immediately.

CRAB OMELET

Steps:

• Mix the flaked crabmeat with the cheese and season with salt and pepper.
• Lightly beat the eggs in a bowl with the water and salt and pepper.
• Melt the butter in a small skillet and when the froth subsides, pour in the eggs.
• Place the crab and cheese on top of the eggs just when the eggs are beginning to set.
• Pour on the cream while the eggs are still liquid and transfer under a hot broiler for a few minutes until the top is golden brown.
• Do not fold, but slide on to a hot plate and serve immediately.

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.

MY BEST CHEESE OMELETTE

Steps:

• Melt butter in 10" non-stick pan.
• Whip eggs and water well with fork or whip. Add salt and pepper.
• Stir.
• Once butter melted, add egg mixture.
• In first 30 seconds make a few slits with spatula to allow eggs to cook in center.
• Over MED-HI heat tilt pan back & forth so runny part of eggs cook.
• Pan should be nice & slippery for this!
• When almost done, tear cheese slices & place over eggs.
• Allow cheese to melt slightly.
• Fold half egg over the other.
• Give about 30 seconds to set.
• Slip egg onto plate.
• Enjoy!

SPICY VEGETABLE CHEESE OMELET

Steps:

• Snap off the tough ends of the asparagus. If your asparagus is woody, remove the scales from the stalks with a vegetable peeler or knife. Cut diagonally into 1/2 inch slices. Set aside.
• Heat 1 tbsp olive oil in a 10 inch non-stick skillet over medium heat. (You can also use a good seasoned cast iron skillet). Add the asparagus, broccoli, bell pepper, onion, and mushrooms. Cook until crisp tender; stir in garlic powder. Remove vegetable mixture from the pan and set aside.
• Heat the skillet again over medium heat; add the remaining tablespoon of olive oil. Rotate the skillet to coat the bottom.
• Add eggs. As the mixture starts to cook, gently lift the edges of the omelet with a spatula, and tilt the pan so the uncooked portion flows underneath.
• When it starts to look firm and the bottom is golden, sprinkle the entire egg surface with the cheese. Add the veggies to one side of the omelet, thin flip the omelet over in half, so the veggies are covered. Cover and cook another 2 minutes to allow the cheese to melt over the veggies inside. Enjoy!