Chef Flowers Simple Sunday Brunch Omelette Food

CHEF FLOWER'S SIMPLE SUNDAY BRUNCH OMELETTE

Steps:

• Place the eggs in a pouring bowl beat using a whisk or electric blender, then add parsley & mint.
• Spray olive oil on the non stick pan.
• Place pan on the stove top, heat on a medium to low heat.
• Pour 1/4 mixture of eggs on pan. (the eggs should cover the entire pan).
• Add 1/4 of onion, bacon and cheese on half a side of the eggs.
• Cook until the egg is slightly brown.
• Flip half of the cooked eggs and press down lightly (be careful as some of the mixture oozes out).
• Cook for about 2 minutes.
• Serve.

SUNDAY BRUNCH OMELET

Steps:

• Place the potatoes in a saucepan, cover with salted water and cook 10 minutes, or until barely done.
• Drain well.
• Melt the butter in a large skillet with flameproof handle.
• Saute the onion in skillet until tender.
• Add the potatoes and ham and cook 3 minutes.
• Combine the eggs, salt, pepper, milk, and parsley, and pour over potato mixture.
• Cook over high heat, stirring with a fork until all mixture starts to coagulate.
• Cook until underside is browned.
• Sprinkle with the mushrooms and cheese and place under a preheated broiler to melt the cheese.

FARMER'S OMELET

Steps:

• Place potatoes in a sauce pan and cover with water and a dash of salt.
• Bring to a boil and cook for 10 minutes after reaching the boiling point.
• Drain and set aside.
• Cook the bacon in a large skillet.
• Remove the bacon and set aside.
• Fry the drained potatoes in the bacon grease for about 5 minutes.
• Add the mushrooms, peas, bacon, parsley and chives to the potatoes.
• Saute the mixture a few minutes.
• Meanwhile beat the eggs in a medium bowl with milk.
• Add salt and pepper.
• Add the egg mixture to the potato mixture.
• Cook slowly and lift the cooked egg portions occasionally to allow the uncooked egg portions to reach the bottom of the pan.
• When the eggs are completely set and cooked throughout, turn upside down onto serving platter.
• Slice into 4 wedges and serve.

SIMPLE OMELETTE

Steps:

• Use a fork to beat together the eggs, milk, salt and pepper in a medium bowl until blended but not foamy.
• Melt the butter over medium-high heat in a medium non-stick skillet.
• Swirl the butter around in the pan until it stops foaming.
• Pour in the eggs and reduce the heat to medium.
• As the mixture sets, lift the edges of the egg with a spatula and tilt the skillet so uncooked egg flows underneath. Do not stir.
• Continue cooking until the omelet is moist but not runny, about 3 minutes.
• If making a filled omelet, top it with your choice of filling.
• Use a large spatula to loosen the edge of the omelet and fold it in half.
• Slide it onto a plate, top with a few spoonfuls of salsa, if using, and serve.