Omelet Quesadilla Food

OMELET QUESADILLA RECIPE

Steps:

• Beat eggs and mix in any omelet ingredients thoroughly. Melt butter in a medium nonstick skillet (one that will fit your flour tortilla nicely- and that isn't too much larger than your tortilla), and bring it to medium heat. Add egg mixture to the heated skillet. Use a rubber spatula to loosen the sides a bit and allow raw egg to move around underneath to get cooked. Top with 1/2 cup shredded cheese. Place a flour tortilla on top. Use your rubber spatula to loosen the sides again around the edges. Then place a dinner plate on top of your skillet and carefully flip it over so that the egg/tortilla is now on the plate. Slide it back into the pan tortilla-side down and top it with remaining cheese and the 2nd tortilla. Let it sit for a minute or two, then place the plate on top of the skillet and flip it again. Slide it back into the pan, allowing the 2nd tortilla to heat up and get lightly browned. Slide your breakfast quesadilla onto a cutting board and use a pizza cutter to cut it into wedges. Make the wedges as big as you'd like

PERFECT OMELET

Steps:

• Beat the eggs: Soak 3 large eggs for 5 minutes in hot-not scalding-tap water. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be. Crack the eggs into a small bowl or large bowl-shaped coffee mug. Season with a pinch of fine salt. Beat the eggs gently with a fork.
• TIP: I prefer a fork to a whisk for omelets because I don't want to work air into the eggs: Air bubbles are insulators and can slow down cooking if you're not careful.
• Heat the pan: Heat a 10-inch nonstick saute pan over medium to high heat for 2 to 3 minutes. Add 1 teaspoon room-temperature unsalted butter. Once melted, spread the butter around the pan with a basting brush to ensure coverage.
• TIP: Heat your pan empty for a few minutes before adding the butter: Even a nonstick surface is pocked with microscopic pores that eggs can fill and grab hold of. Heat expands the metal, squeezing these openings shut.
• Add the eggs: Pour the eggs into the center of the pan and stir vigorously with a silicone spatula for 5 seconds. (Actually, it's not so much a matter of stirring with the spatula as holding the spatula relatively still and moving the pan around to stir the eggs.)
• Let them cook: As soon as curds begin to form (that's the stuff that looks like scrambled eggs), lift the pan and tilt it around until the excess liquid pours off the top of the curds and into the pan. Then use the spatula to shape the edge and make sure the omelet isn't sticking. Move the spatula around the edge of the egg mixture to help shape it into a round and loosen the edge. Then walk away. That's right-let that omelet sit unaccosted for 10 long seconds so it can develop a proper outer crust. Don't worry: Your patience will be rewarded.
• Finish the omelet: Time for the "jiggle" step: Simply shake the pan gently to make sure the omelet is indeed free of the pan. Lift up the far edge of the pan and snap it back toward you. Then use the spatula to fold over the one-third facing you.
• Change your grip on the pan handle from an overhand to an underhand and move to the plate, which you might want to lube with just a brief brushing of butter to make sure things don't bind up in transit. Slide the one-third farthest from you onto the plate and then ease the fold over. Imagine that you're making a tri-fold wallet out of eggs-because that's exactly what you're doing. And just ease the pan over. There, that wasn't so hard.

OMELET QUESADILLA

Steps:

• In a small nonstick skillet coated with cooking spray, cook mushrooms and onion over medium heat until tender. Add egg substitute and tomato; cook and stir until set., Place one tortilla in a large nonstick skillet; top with ham, egg mixture, cheeses and remaining tortilla. Cook over medium heat, carefully turning once, until lightly browned on both sides and cheese is melted. Cut into four wedges. Serve with salsa.

OMELETTE QUESADILLA

Steps:

• First take your two eggs and crack them into a ramekin, or custard dish, or whatever small bowl you might have. Add salt and pepper to taste, and any other spices you may like in your eggs. add a splash of milk and whisk with a fork until the whites and yolks are relatively one, no separate blobs of either.
• melt the 2 tbsp of butter in a fry pan on high heat, and once it is melted pour the eggs mixture into the pan. wait until it is almost cooked through and use a spatula to push egg from the side [just to push it up not to reform the egg in anyway] then flip the egg completely over to cook the top half through and take off the heat [as soon as you flip it].
• take a slightly larger fry pan and put it on that same burner. Spray with non-stick spray and lay a tortilla down. sprinkle half of your cheese on it, and lay down the egg. sprinkle the other half of your cheese on the egg and lay the other tortilla down on top.
• let the bottom cheese melt and then using a large spatula flip the entire thing over, and let that cheese melt through, and the tortilla crisp up. take off the heat and cut into pieces
• mix the salsa and sour cream together as a dip, and Enjoy =] You could also add some meat to this or veggies to make it more wonderful, but like I said I had limited ingredients.

OMELET QUESADILLA

Steps:

• In a small nonstick skillet coated with cooking spray, saute mushrooms and onion until tender.
• Add egg substitute and tomato; cook and gently stir over medium heat until egg mixture is completely set.
• Place one tortilla in a large ungreased nonstick skillet; top with ham, egg mixture, cheeses, and remaining tortilla.
• Cook over medium heat, carefully turning once, until lightly browned on both sides and cheese begins to melt.
• Cut into 4 wedges. Serve with salsa.

OMELET QUESADILLA

Steps:

• In a small nonstick skillet coated with cooking spray, saute mushrooms and onion until tender. Add egg substitute and tomato; cook and gently stir over medium heat until egg mixture is completely set.
• Place one tortilla in a large ungreased nonstick skillet; top with ham, egg mixture, cheeses and remaining tortilla. Cook over medium heat, carefully turning once, until lightly browned on both sides and cheese begins to melt. Cut into four wedges. Serve with salsa.

OMELET TORTILLA WRAP

Steps:

• In a small bowl, whisk the egg, egg whites, ham, onion, red pepper, milk, jalapeno, pepper and pepper sauce if desired. Coat a small nonstick skillet with cooking spray and place over medium heat. Add egg mixture to skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, remove from the heat; sprinkle with cheese. Slide omelet onto tortilla; roll up tightly.