| |
| Cheese and Mushroom Omelets
|
Ingredients
PER OMELET:
- 1/3 cup sauteed mushrooms
- 1/3 cup grated mozarella cheese
- 2 eggs
- 1 Tbsp. milk
- dash of salt and pepper
- 1 Tbsp butter
Method:
- Set all of the other brunch dishes out before you start making omelets.
Then make omelets to order for those guests that want them.
- Grate a few cups of cheese ahead of time. You can use any type of
cheese you like. If there's any leftover cheese, wrap and refrigerate
for another use.
- Wash, cut and sautee a few cups of mushrooms. Any leftover mushrooms
can be served as a side dish or refrigerated and added to a casserole
or stew. Of course, you can add other types of veggies if you like.
Simply cut into small dice and fry until soft. Then add to omelets in
place of mushrooms.
- Beat eggs, milk, salt and pepper together with a whisk.
- Place a skillet over medium heat. Melt butter. Coat the skillet with
the butter.
- Add egg mixture and cook until the eggs begin to set on the bottom.
- Use a spatula to lift the edges of the omelet so that the uncooked
part of the eggs flows under and cooks.
- Continue cooking the center of the omelet looks dry.
- Sprinkle 1/3 cup cheese and 1/3 cup sauteed mushrooms into the center
of the omelet.
- Use the spatula top fold one edge of the omelet over the vegetables.
- Cook until the cheese melts.
|
|
