| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Herb/spice, Cheese/eggs | 3 | Servings | |
INGREDIENTS
| 6 | lg | Eggs |
| 1/2 | ts | Tabasco Pepper Sauce |
| 3 | tb | Grated Parmesan Cheese |
| 1/3 | c | Beer |
| 3 | tb | Butter |
INSTRUCTIONS
From: "0000000ccccccc" <wlockman@ra1.randomc.com> Date: Tue, 21 May 1996 22:27:06 +0000 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, and over the years he cooked a bunch of omelettes for us on many occasions. Rudy used beer as the liquid in this cheese omelette recipe, giving the eggs even more zip. ~------------------------------------------------------------------------- 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. Frrom: The Tabasco Cookbook. Typed by Syd Bigger. Posted to Master Cook Recipes List, Digest #93
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