Navajo Omelet Food

NAVAJO SOBAHEG

Steps:

• Cut vension into cubes and brown in a dutch oven.
• Cut Pumpkin or squash into cubes.
• ground walnuts into a fine powder.
• add all ingredients into dutch oven and simmer 3-4 hours until meat and veggies are tender.

THE OMELETTE

Steps:

• Beat the eggs with a fork; season with a pinch of salt and pepper add any fresh herbs you would like to include
• Melt the butter in an omelet pan or a nonstick 7inch pan with sloping sides. Tilt the pan from side to side to coat the bottom with melted butter. When butter is about to turn brown, add the eggs to the skillet. Over high heat, stir the eggs with your right hand while you shake the pan back and forth, up and down, with your left hand. When the underside of the omelet begins to set, tilt to pan, after you lift the edge of omelet, so that any uncooked egg from the top will run under the cooked egg and set. Run a line of the grated cheese down the middle of the omelet
• Hold the right top or side third of the omelet towards the center, then roll it over onto other third.
• Grab the handle of the omelet pan with your right hand, and roll the omelette onto a plate.

INDIAN OMELET

Steps:

• I thought that this was the only way to make an omelet until I had the French and American kinds. It's funny; we like ours thin and lightly browned, whereas the classic American version is fluffy and pale yellow. This almost reminds me of a Spanish frittata; you can eat a quarter of it with a small salad and it makes a satisfying light lunch. My mum usually makes this for lunch when she's got a heavy dinner planned. It's one of my dad's favorites! This is also apparently one of those things that you can get at the train stations in India: jump onto the platform, grab a hot "railway omelet" and speed walk to work where you can nosh away in peace. Bliss!
• Grab a bowl. Crack the eggs into the bowl and beat until lathery, about 1 minute. Whisk in the onion, chile, cilantro, turmeric, and paprika until well combined. Sprinkle with a big pinch of salt and a few grinds of black pepper.
• Grab a 12-inch nonstick skillet. Add the oil and warm over medium-high heat until mildly shimmering but not smoking. Have a spatula/spoonula at the ready. Pour egg mixture into the pan. Grab the spatula/spoonula and, in small circular motions, distribute the onions, chile, and cilantro evenly around the pan. This also helps move some of the uncooked egg down to the surface of the hot pan. Cover and cook for 2 1/2 minutes.
• Grab a plate that's as big as your pan. Pull off the lid and look at your omelet. It might still look a little runny, but it shouldn't be super runny. If it is, then cover and cook 1 more minute. Slide the omelet, cooked side down, onto your plate. Then, holding the plate from underneath, put your pan over your plate, and flip so that the uncooked side lands on the pan. Cook, uncovered, another minute.
• Slide onto serving plate, cut into 4, and serve.

NEW COLORADO OMELET

Steps:

• Place bacon into a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate, allow to cool, and crumble the bacon.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Whisk eggs and milk in a bowl until smooth.
• Heat vegetable oil in an omelet pan or skillet over medium heat and pour in egg mixture. Swirl the pan to coat the bottom of the skillet evenly with the eggs. Cook until the omelet is barely set but the edges are not hard, 1 to 2 minutes.
• Gently flip the omelet over and cook the other side, about 1 more minute.
• Place omelet onto a broiler-safe baking sheet; top the omelet with crumbled bacon, diced tomato, deli turkey, and Monterey Jack cheese.
• Fold the omelet in half to enclose the fillings and place the omelet under the broiler until the cheese bubbles, about 2 minutes.
• Place omelet onto a serving platter and arrange the tomato slices on the omelet. Pour hollandaise sauce over the omelet and sprinkle with parsley flakes to serve.

NAVAJO OMELET

Steps:

• Whip the eggs with the water and pour into a 7" cast iron skillet (or other heavy skillet) heated to medium high heat.
• As it cooks, tip the pan and pull the sides in to allow the uncooked egg to flow under the edges of the omelet.
• While not quite cooked, add the 1/4 cup cheese to one half, and fold the other half to top it.
• Slide to a plate and top with warmed beans, tomatoes, onions, olives & 2-3 tablespoons shredded cheese. (More cheese, tomatoes, olives or onions may be added, as desired).
• Top with dollops of sour cream & salsa.
• ENJOY!