Veronicas 3 Egg Omelet Wbeachgirls Cucumber Dip Food

BEST EASY OMELETTE RECIPE

Steps:

• Heat the oil in a pan (non stick if possible) on a medium heat.
• Crack the eggs into a bowl and mix well.
• Pour the egg mix into the pan.
• Using a spatula, ruffle the omelette so it doesn't stick.
• Let it cook for about 3 minutes.
• Here's the important part: when the egg mixture looks nearly cooked (but there's still just a tiny bit of runny egg left) drop on the cheese, if using.
• Fold one half of the omelette on top of the other.
• Slide it on to a plate - the heat from closing the omelette will finish cooking the inside.
• Season with salt and pepper (be sure to do this after cooking - the flavour comes out so much more!).
• Enjoy your perfect omelette.

BASIC OMELETTE RECIPE

Steps:

• Season the beaten eggs well with salt and pepper. Heat the oil and butter in a non-stick frying pan over a medium-low heat until the butter has melted and is foaming.
• Pour the eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.
• Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.
• At this point you can fill the omelette with whatever you like - some grated cheese, sliced ham, fresh herbs, sautéed mushrooms or smoked salmon all work well. Scatter the filling over the top of the omelette and fold gently in half with the spatula. Slide onto a plate to serve.

CLASSIC OMELETTE

Steps:

• First, prepare the filling. A basic rule of thumb is that you need one quarter to one third cup of filling for every two eggs. If you are using a filling that needs to be cooked - such as apples, mushrooms, onions, peppers, leeks - quickly sauté in a small frying pan with 1 teaspoon of the butter. If you are making a cheese omelette, either slice the cheese thinly or grate it finely and put aside.
• Crack the eggs into a small mixing bowl. Stir gently with a fork until well-beaten. Add the milk or water, salt and pepper, and any herbs, and set aside.
• Heat a 6- to 8-inch omelette pan over high heat until very hot (approximately 30 seconds). Add the butter, making sure it coats the bottom of the pan. As soon as the butter stops bubbling and sizzling (and before it starts to brown), slowly pour in the egg mixture.
• Tilt the pan to spread the egg mixture evenly. Let eggs firm up a little, and after about ten seconds shake the pan a bit and use a spatula to gently direct the mixture away from the sides and into the middle. Allow the remaining liquid to then flow into the space left at the sides of the pan.
• Continue to cook for another minute or so until the egg mixture holds together. While the middle is still a little runny, add the filling. Put in sautéed vegetables or fruit first, near the center, then sprinkle any cheese on top.
• Tilt the pan to one side and use the spatula to fold approximately one third of the omelette over the middle. Shake the pan gently to slide the omelette to the edge of the pan.
• Holding the pan above the serving plate, tip it so the omelette rolls off, folding itself onto the plate. The two edges will be tucked underneath.
• Optional Lowfat Fillings
• Fresh herbs such as parsley, basil, rosemary, dill, tarragon, cilantro or chives Smoked salmon and scallions Yukon Gold potatoes and roasted peppers (for a "peasant omelette") Morel mushrooms Ratatouille Asparagus

VERONICA'S 3-EGG OMELET W/BEACHGIRLS CUCUMBER DIP

Steps:

• In a small mixing bowl, combine eggs, milk and seasoning.
• Whip well until foamy.
• In a skillet, heat the buter, add the gyro meat and onions.
• Saute until the onions are tender and meat is heated through.
• Add the eggs and cook until firm enough to turn over.
• Flip over, sprinkle Feta Cheese (reserving 1 tsp) and tomatoes on top and cook for 1-1/2 to 2 minutes.
• (cover so that the cheese melts slightly).
• Fold in half and place on serving plate.
• Top with 1/8 cup of BeachGirls cucumber dip, recipe#54096 and the 1 tsp crumbled feta cheese.
• Serve at once.

THREE EGG OMELET

Steps:

• Spray or lightly grease a large skillet and heat over medium heat.
• Crack 3 eggs into a glass measuring cup and beat with a fork or whisk until scrambled. Pour eggs into heated skillet, swirling the pan to coat the bottom. Cover and let cook until eggs are firm, about 2 minutes.
• Top with 1/4 each of the chopped ham, turkey, green onions, tomato, parsley, green bell pepper, and Cheddar cheese. Fold egg in half over fillings, and serve warm. Repeat with remaining ingredients for 4 omelets.

THREE EGG OMELETTE

Steps:

• Let the rooms come to room temperature. This is important to achieve the consistency of an egg crepe. Add a splash of milk or cream.
• When they have warmed, whisk briskly with a grinder handle motion (a cook whips air into the eggs to give them fluffiness- no magic powder or secret spell).
• Place butter into a large, nonstick skillet, over med-high heat. Heat until butter melts, using your egg turner to spread the butter over the pan.
• Add the eggs, and season with sea salt and black pepper. If using herbs, add them now.
• As the eggs start to cook, they will start to cling to the pan. As they do this, pick up the pan and swirl them around to help them evenly set. Use your egg turner to sort of bump down the edges of the omelet on the pan sides, where the eggs stick to the pan.
• Swirl the eggs until they are almost set/dry, with no runny areas of egg white, then sprinkle with cheeses. If adding other ingredients, add them now.
• Fold over one third of omelet onto center, top with other side. Allow ingredients to get hot inside, then turn out onto a warm plate, then flip over seam side down.
• If you prefer, just fold the omelet in half and turn out onto plate, in a half moon shape.
• Your omelet, if cooked right, should not have runny egg white inside, and the exterior should be a light golden brown, not just ordinary egg-yellow.
• Sprinkle with paprika or a douse of Tabasco sauce, if you like. If you use ketchup, don't tell me about it. *laughs*.

VERENIKA

Steps:

• In a blender, combine cottage cheese, 2 eggs and ground black pepper to taste. Cover and blend until smooth, or beat with an electric mixer until smooth; Set aside.
• In a large bowl, stir together flour, milk powder, baking powder and 1/2 teaspoon salt. In a small bowl, beat together 2 eggs, water and oil; combine with flour mixture.
• On a floured surface, knead dough about 10 times or until smooth. Divide dough in half and roll out each portion to a 1/8 inch thickness. Using a 4 inch round cutter, cut out rounds of dough.
• Place 1 tablespoon of filling in the center of each circle. Moisten the edge and fold over to form a half moon shape; pinch to seal.
• Bring a large pot of water to a boil. Add half of the dumplings and cook for 8 to 10 minutes or until tender; remove with a slotted spoon and drain. Repeat with remaining dumplings.
• While the dumplings are cooking, prepare the gravy. In a medium saucepan, melt the butter over medium-low heat. Stir in ham, and cook until ham is light brown. Add 3 tablespoons flour, 1/2 teaspoon salt, and 1/8 teaspoon ground black pepper. Stir. Pour in milk all at once, stirring constantly; cook and stir until thick and bubbly. Serve over the dumplings.