| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breakfast, Brunch | 3 | Servings | |
INGREDIENTS
| 6 | lg | Eggs |
| 1/3 | c | Beer |
| 1/2 | ts | Tabasco® sauce |
| 3 | tb | Butter or margarine |
| 3 | tb | Grated Parmesan cheese |
INSTRUCTIONS
In a large mixing bowl, beat the eggs, beer and Tabasco sauce with a whisk only until blended, not frothy. In an 8-1/2" omelette pan over medium heat, melt 1 tablespoon of the butter. The pan is hot enough when a drop of water spatters in it. Pour 1/3 of the egg mixture into the pan. Place one hand on the pan handle, palm down, and move the pan in a back-and-forth motion. With the other hand, using a fork, stir the egg mixture in a circular motion, about seven times. Sprinkle the omelette with a tablespoon of the cheese. To turn out the omelette, place your hand on the handle with palm upward. Tip the pan and roll the omelette out onto a plate. Repeat twice with the remaining egg mixture. Serve with additional Tabasco sauce, if desired. From: The Tabasco Cookbook. NOTES : More than a decade ago, Rudy Stanish, "the Omelette King" would turn out hundreds of omelettes at a time for charity functions. He always added Tabasco pepper sauce to his egg mixture. Rudy also used beer as the liquid in his cheese omelette recipe, giving the eggs even more zip. Recipe by: The Tabasco Cookbook Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb 7, 1998
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