Easy Omelette For 2 Or 3 Paula Deen Style Food

OMELET FOR TWO

Steps:

• Preheat the oven to 350 degrees F.
• Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds.
• Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.

WESTERN OMELETTE

Steps:

• In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside.
• Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl.
• Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set.
• Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all.

EASY OMELETTE FOR 2 OR 3, PAULA DEEN STYLE

Steps:

• Bring a large pot of water to a boil.
• In a large bowl, whisk together 2 eggs at a time for each individual,salt and black pepper and any of your favorite add ins, (individually) and divided into each individual plastic freezer baggies.
• Seal each baggie tight.
• Smash with hands to combine the egg mixture.
• Drop each sealed baggie into the boiling water.
• Simmer the bags for 8 to 10 minutes or until done to your desire.
• Remove baggies from boiling water with tongs and drain on a paper towel lined plate or strainer.
• Cool slightly before handing.
• Open baggie and pour the cooked omelette onto each individual plate.
• Enjoy with along or with your favorite morning side dish, such as hashbrowns and grits.

EASY OMELET FOR ONE

Steps:

• Whip the milk and flour together.
• Add sour cream or whipped cottage cheese.
• Add eggs and whisk until well blended.
• Keep in fridge until ready to cook.
• Heat non-stick skillet over medium heat (5-6 on electric stove).
• Spray skillet with lite olive oil or other veggie spray.
• Pour in egg mixture. You do not have lift the egg mixture to let the uncooked run under it will cook perfectly just by leaving it to cook.
• Cover with lid and cook 5 minutes (you do not have to flip it) or until it has risen and is firm on top.
• Meanwhile have your filling ready and warm.
• Place omelette on a warmed plate put filling on it, flip half over and enjoy or place filling on half the omelete in the pan, flip half over and slide onto a warmed plate.