| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Swiss |
Egg-bkf, Brunch-bkf |
1 |
Servings |
INGREDIENTS
| 2 |
lg |
Eggs; (up to 3) |
| 1 |
tb |
Minced dill; chives or basil, optional |
| 2 |
tb |
Grated swiss cheese; (up to 3) parmesan or cheddar or other filling like smoked salmon and ricotta cheese prosciutto and black olives |
| 1 |
tb |
Unsalted butter |
|
|
Salt and pepper |
INSTRUCTIONS
Beat the eggs with a fork; season with a pinch of salt and pepper add any
fresh herbs you would like to include
Melt the butter in an omelet pan or a nonstick 7inch pan with sloping
sides. Tilt the pan from side to side to coat the bottom with melted
butter. When butter is about to turn brown, add the eggs to the skillet.
Over high heat, stir the eggs with your right hand while you shake the pan
back and forth, up and down, with your left hand. When the underside of the
omelet begins to set, tilt to pan, after you lift the edge of omelet, so
that any uncooked egg from the top will run under the cooked egg and set.
Run a line of the grated cheese down the middle of the omelet
Hold the right top or side third of the omelet towards the center, then
roll it over onto other third.
Grab the handle of the omelet pan with your right hand, and roll the
omelette onto a plate.
Yield: 1 serving
All Recipes Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Busted for you by Gail Shermeyer <4paws@netrax.net>
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6616 Posted to MC-Recipe Digest
V1 #690 by 4paws@netrax.net (Shermeyer-Gail) on Jul 26, 1997
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