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The Perfect Omelet
By Patrick Carpen
An omelet is the perfect Sunday morning breakfast. You can create your very own scrumptious omelet with as few as two ingredients or as many as a dozen.
An omelet is also a wonderful breakfast any day of the week for a picky child who loves eggs but despises those "yucky" vegetables, which are very easy to hide in an omelet with the help of a food processor and a little imagination.
Measuring cups and spoons
Large non-stick frying pan (16 inch)
Large mixing bowl
Medium size mixing bowl
A whisk or wooden spoon
A rubber spatula
Food processor (optional)
Large metal cookie cutters (optional)
8 large eggs
3/4 cup of milk
1 cup of shredded cheese (your choice) divided in half - 1/2 cup each
6 tablespoons of olive oil or vegetable oil (divided in half - 3 tablespoons)
Salt and pepper to taste
1/2 cup of green peppers (chopped)
1/4 cup of yellow or red onions (chopped)
1/2 cup of mushroom pieces
1/2 cup of fresh or frozen broccoli
1/2 cup of fresh or frozen cauliflower
1/2 cup of frozen chopped spinach
1/2 cup of fresh tomato (diced)
1/4 cup of celery (diced)
1/4 cup of carrots (jubilee)
1/4 cup of avocado (diced)
3 sausage links or patties (cooked and crumbled)
4 slices of bacon (cooked and crumbled)
1 cup of deli ham or leftover ham steak (chopped or shredded)
Spices & Seasonings
1 tablespoon fresh or dried basil
1 tablespoon fresh or dried rosemary
1 tablespoon of fresh or dried marjoram
1 garlic clove (minced)
- Select any of the additional ingredients you want to include in the omelet, wash the vegetables and chop or dice them as directed above and place them in the medium size mixing bowl.
** If you are preparing the omelet for a child who despises the vegetables, use the food processor to puree the selected vegetables. Do NOT cook them once you have your egg mixture ready simply pour the pureed vegetables in the mixture and mix well.
- Add the 3 tablespoons of oil to the frying pan and warm the oil over a low heat, approximately 2 minutes.
- Add the additional ingredients you selected to the warm oil and cook for 7-8 minutes on low heat, stirring occasionally with the rubber spatula to prevent them from burning.
- Crack the eggs into the large mixing bowl and whisk or beat with the wooden spoon until the eggs are well mixed (about 2 minutes.)
- Add the milk to the eggs and whisk or beat until the eggs and milk are well mixed (about 1 minute.)
- Add any of the selected fresh or dried spices and seasonings to the egg and milk mixture and mix again (about 30 seconds.) You want your spices and seasonings to be evenly mixed in not clumped in one area of the mixture.
- Once the additional ingredients have finished cooking (they will be soft but not mushy) pour them into the large mixing bowl with the egg mixture and mix well. If you are adding any meat omelet add it now and mix it in.
- Add an additional 3 tablespoons of oil to the frying pan.
- Slowly pour the mixture into the pan and let it cook on low heat for 3-5 minutes. The mixture should cover the bottom of the entire pan.
- Sprinkle one of the 1/2 cups of cheese over the cooking egg mixture.
- Using the spatula gently flip one half of the omelet on top of the other half and continue to cook on low heat for 3 more minutes.
- Again using the spatula gently slide it under the omelet and flip it over.
- Sprinkle the other half of the cheese on top and cook for an additional 3-5 minutes on low heat until the cheese has melted and the edges of the omelet are a light golden brown.
- Cut the omelet into 4 pieces using the spatula and serve.
- Serves 4
** You can use the cookie cutters to create fun shaped veggie packed omelets for the picky eaters. This works as a distraction and they are not likely to notice the pureed vegetables you added. If your child asks why there are green dots in their omelet simply reply "To make your "flower" omelet more colorful." Of course your reply will depend on the cookie cutter you used.
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