Farm Fresh Omelet Food

FARM-FRESH OMELET

Steps:

• Crack eggs into a mixing bowl; add salt, pepper, and 1 tablespoon water; whisk just enough to combine the yolks and whites; you should still see large bubbles; set aside.
• Melt 1 tablespoon butter in a 7-8 inch omelet pan or skillet (nonstick) over medium heat.
• Add in leek; stir/saute about 5 minutes until soft (scallions will take about half this time).
• Stir in spinach; cook until wilted, with no watery liquid.
• Spoon mixture out into a bowl, stir in tomatoes and salt lightly.
• Wipe out the pan; warm it again over high heat.
• Add the remaining tablespoon butter, swirling to coat the entire surface thoroughly.
• Just when the butter begins to color, add the egg mixture and swirl it to coat the entire surface.
• Let the pan sit directly over the heat for a few seconds, until the eggs just begin to set in the bottom of the pan.
• Spoon the leek mixture over the egg, quickly followed by about half the cheese.
• Pull the pan sharply toward you several times and then tilt the pan and use a spatula to fold the front half of the omelet over the back.
• Tip the omelet out onto a heatproof plate, neatening it with a spatula.
• Sprinkle the remaining cheese over the top; arrange extra tomatoes over or on the side; serve immediatly.

FARMHOUSE OMELET

Steps:

• In a 10-in. ovenproof skillet, cook onion until tender. Add potatoes, bacon, ham and beef: heat through. Remove from the heat. In a bowl, beat eggs: stir in parsley and seasonings. Pour into skillet; stir gently to mix. Bake, uncovered, at 400° for 20-30 minutes or until a knife inserted in the center comes out clean. Cut into wedges to serve.

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.