One Gouda Omelette Food

ONE GOUDA OMELETTE

Steps:

• 1. Gather and prep ingredients (wash & chop asparagus, shred cheese etc...)
• 2. Prepare hollandaise sauce according to package instructions. Cover and keep warm until served.
• 3. Melt 1 teaspoon butter, in small nonstick skillet, over medium/medium-high heat.
• 4. Add asparagus pieces; sautee for 2 to 3 minutes, until tender. Remove asparagus from skillet and place on a small plate or bowl. Set aside.
• 5. In a small bowl or cup, beat eggs and salt, with a fork, until well blended; pour into the same skillet in which the asparagus was sauteed; place over medium heat.
• 6. As eggs begin to cook, swirl them in the pan, occasionally, to make contact with more of the surface of pan.
• 7. When eggs are almost completely cooked (about 3 minutes,) scatter sauteed asparagus over top, then evenly sprinkle with shredded gouda cheese and bacon bits.
• 8. Use a spatula to lift half of omelette and fold it over on itself. Allow to cook another 15 to 30 seconds, pressing lightly on omelette to encourage any raw egg that may remain, to make contact with the hot skillet (a little of the cheese may be exuded also, but that's okay.) Remove from heat.
• 9. Tilt skillet and slide omelette onto serving plate. Spoon some of the hollandaise sauce over the middle.
• 10. Sprinkle with chives, extra cheese and/or bacon bits, if desired. Serve immediately. Cover and refrigerate any leftover omelette and/or sauce.

THE CHILDERZ SMOKED GOUDA AND BACON OMELETTE

Steps:

• Firstly, fry up your bacon until it's crispy, in a frying pan set on medium heat.
• Remove from pan. (If you're health conscious, or you just don't like to eat grease, pat the bacon with a paper towel to remove some of the grease.) After it's cooled, crumple into smallish pieces and set aside.
• Dump most of the grease out of the pan, but reserve about a tbsp or so in which to cook the eggs.
• Crack the two eggs in a separate bowl and whisk with milk, salt, and pepper until a bit frothy. (The milk makes the omlette fluffier, but isn't necessary).
• Pour into the pan. Top with the smoked Gouda and bacon.
• Cook until the bottom of the omlette (the part in contact with the pan) has become a light shade of brown, then attempt to flip one side of the omlette over, folding it in half.
• Continue frying until the eggs are cooked through and the cheese is nice and melted.
• Put it on a plate, and enjoy.