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Page 6B • • • Thursday, December 1, 2016

Breaking tradition from the same, old omelettes How about a unique Asian, Kielbassa or German With Bacon eggs, one at a time. Add the milk and whisk until smooth. Season with salt and pepper and a little nutmeg. Add the crumbled bacon and chopped chives and mix well. Over medium heat, melt 1 Tablespoon of butter in a non-stick frying pan. Pour in 1/2 of the egg mixture. When slightly browned on the bottom, flip the omelette and brown the other side. (You may want to slide the omelet onto a plate and invert it back into the pan if it feels like a spatula will tear the omelette.) Slide the cooked omelet onto a plate and make a second omelette with the remaining egg mixture. Roll each omelette into a cigar shape. If hot to the touch, use a paper towel to help with rolling. If desired, slice the omelettes into sections. Serve warm. As the holidays get closer, and you think about what to serve your family and friends for breakfast, we have come up with a few omelettes that are different - not your standard meat and cheese. Try a few of these different breakfast treats to serve and see what they say. Asian Omelette • 6 large eggs • 1/2 cup milk • 1/2 teaspoon pepper • 1 teaspoon vegetable oil • 1 cup brown or white rice • 1 Tablespoon carrot - finely chopped • 1 Tablespoon green bell pepper - finely chopped • 1 Tablespoon red bell pepper - finely chopped • 1 Tablespoon green onion - finely chopped • 1 Tablespoon mushrooms - finely chopped • 1 Garlic clove - finely chopped • 1 Tablespoon soy sauce Beat eggs, milk and pepper slightly; set aside. Heat oil in 8-inch nonstick skillet or omelet pan over mediumhigh heat. Cook remaining ingredients except soy sauce in oil, stirring frequently, until vegetables are crisp-tender. Stir in soy sauce. Remove mixture from

skillet; keep warm. Spray same skillet with cooking spray; heat over medium-high heat. Quickly pour about 1/2 cup of the egg mixture into skillet. Slide skillet back and forth rapidly over heat and, at the same time, quickly stir with a fork to spread eggs continuously over bottom of skillet as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. (Do not overcook omelet will continue to cook after folding.) Spoon about 1/4 cup of the rice mixture on one side of omelet. Run spatula under unfilled side of omelet; lift over rice mixture. Tilting skillet slightly, turn omelet onto plate. Repeat with remaining egg and rice mixtures. German Omelette With Bacon • 4 slices of bacon - cooked crisp and crumbled • 1 or 2 teaspoons finely chopped chives • 2 Tablespoons flour • 3 large eggs • 1/2 cup milk • 1/4 teaspoon salt • A generous dash of grated nutmeg • black pepper - to taste • 2 Tablespoons butter - for frying Put the flour in a medium mixing bowl. Stir in the

Kielbasa Queen Omelette • 1/2 pound Kielbasa - sliced into thin rounds • 1 small or medium onion - diced • 1/2 red Italian pepper - diced • 4 white mushrooms - diced • 1 cup Fontina Cheese - shredded • 1 cup sharp Cheddar - shredded • 12 large eggs - beaten • unsalted butter - for frying Melt about 1/2 Tablespoon butter over medium heat. Get pan good and hot - fry kielbasa about 2-3 minutes per side or just until nicely browned and edges are beginning to crisp. Remove kielbasa from pan, add 2 tbsp. butter and saute pepper, onion and mushrooms until soft and onions are translucent. Remove from pan. Give pan a quick wipe and add 1 Tablespoon butter. Pour 1/4 of eggs (about 3 eggs per omelette) into pan (again, nice hot pan) and cook first side to your liking. Flip omelette and on one half layer 1/4 of the kielbasa, 1/2 cup mixed cheeses and 1/4 of the veggie saute. Close omelette. Let cook 1 minute more. Repeat with remaining eggs etc. Makes 4 awesome omelettes. If desired, garnish omelette with raw peppers - diced small and a sprinkle of melted cheese.

Sun Times Issue 12 01 16  

The South Florida Sun Times covers Hallandale Beach, Hollywood, Aventura, Sunny isles Beach, North Miami, Dania Beach, Bal Harbor, Bay Harbo...

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