Wine Cheese Omelet Food

PERFECT CHEESE OMELET

Steps:

• In a small bowl, whisk together eggs, salt, and pepper until frothy.
• Heat an 8-inch nonstick skillet over medium until your hand feels warm when held about 2 inches above the surface. Add oil or butter, and swirl to coat the bottom of skillet evenly.
• Pour whisked eggs into skillet; let set slightly. With a heatproof flexible spatula, push eggs from edge toward center; tilt pan to let egg fill spaces. Repeat until omelet is just set, 1 to 2 minutes. Sprinkle cheese and scallion over half of the omelet, leaving the half closer to the skillet handle uncovered (to make it easier to remove from pan). Using the same spatula, gently fold omelet over filling. Tilt skillet, and slide filled omelet onto a serving plate (don't worry if there are a few rips).

24 HOUR WINE AND CHEESE OMELET

Steps:

• 1. Butter 9x13-inch baking dish. Break bread into small pieces and sprinkle in pan. Drizzle with butter. Sprinkle grated cheeses and salami on top.
• 2. Beat together eggs, milk, wine, mustard, salt, pepper and onion:pour over top. Cover and seal with foil. Refrigerate overnight, or up to 24 hours.
• 3. Bake, Covered, at 350 degrees for 1 hour and 15 minutes, or until set. Uncover and spread with sour cream; sprinkle with parmesan cheese. Bake uncovered 10 minutes longer.

24-HOUR WINE AND CHEESE OMELET

Steps:

• Butter 2 shallow 3 quart (9x13 inch) baking dishes.
• Spread bread over bottom and drizzle with melted butter.
• Sprinkle with Swiss and Jack cheeses and salami.
• Beat together eggs,milk,wine,green onions, mustard,pepper and red pepper until foamy; pour over cheese.
• Cover dishes with foil, crimping edges to seal.
• Refrigerate overnight or up to 24 hours.
• Remove from refrigerator about 30 minutes before baking.
• Preheat oven to 325 degrees.
• Bake casseroles covered until set, about 1 hour.
• Uncover;spread with sour cream and sprinkle with parmesan cheese.
• Bake uncovered until crusty and lightly browned, about 10 minutes.

WINE & CHEESE OMELET

Steps:

• Spread bread in 2 large( 9x13)buttered casseroles, drizzle with butter, sprinkle with meats & cheeses, not parmesan.Beat together milk, eggs, wine, onion, mustard & spices until foamy. Pour over casseroles, Cover with foil, crimping edges. Refrigerate overnight.
• Remove from fridge & let stand for 30 minutes. Preheat oven to 325@, baked covered about 1 hour. uncover, spread sour cream & parmesan over all. Bake until crisply & lightly browned- about 10 minutes.