Segala Resepi Omelet

[ArisshaSofea]

OMELET LOAF

1 loaf french bread
4tbsp Butter
4oz. Monterey Jack Cheese, cut in triangles
6 beaten eggs
1 (3.0z) can mushrooms
1/2liter can evaporated milk
1/4 slice onion,
1/2tsp salt
1/8tsp pepper
2tbsp butter

Half Bread lengthwise, scoop out center of bottom half leaving 1 inch shell. Spread with 4tbsp butter, toast under broiler. Arrange cheese on bottom.

Combine eggs, mushrooms, milk, onions and seasoning. Melt remaining butter and add to mixture. Cook and stir until softly set. Spoon over cheese. Replace top of bread and wrap in foil and return to oven until ready to serve.

[ArisshaSofea]

FRENCH OMELET
2 eggs
1 tbsp. water
1/8 tsp. salt
Dash pepper
1 tbsp. butter

Beat together the eggs, water, salt and pepper with a fork until combined but not frothy. In a 6 or 8 inch skillet with flared sides, heat the butter until it sizzles and browns slightly. Lift and tilt the pan to coat the sides. Add egg mixture; cook over medium heat. As eggs set, run a spatula around the edge of the skillet, lifting the eggs to allow the uncooked portion to flow underneath. When eggs are set but still shiny, remove from heat. Fold omelet in half. (If making a filled omelet, spoon the filling across center. Fold 1/3 of omelet over filling. Overlap remaining 1/3 atop filling.) Slide omelet to edge of pan. Tilt skillet, then invert to roll omelet out onto a warm serving plate. Makes 1 serving.

MUSHROOM FRENCH OMELET: Prepare French Omelet as above, except cook 1/3 cup sliced fresh mushrooms in 1 tablespoon butter; use to fill omelet. Continue as directed.

CHEESE FRENCH OMELET: Prepare French Omelet as above, except sprinkle 1/4 cup cheddar, Swiss, Monterey Jack, Mozzarella, or American cheese in center of omelet. Continue as directed. If desired, top omelet with additional shredded cheese and snipped parsley.

VEGETABLE FRENCH OMELET: Prepare French Omelet as above, except cook 1/3 cup sliced green onion, asparagus, zucchini, celery, green pepper or bean sprouts in 1 tablespoon butter. Use to fill omelet. Continue as directed. Top with 1 tablespoon grated Parmesan cheese.

[ArisshaSofea]

6 eggs
1/4 c. milk
1/2 tsp. salt
1/8 tsp. pepper
3 tbsp. butter
1/2 c. grated cheese
6 slices bacon

1. Fry bacon in skillet. Drain and crumble in small pieces.

2. Spray pan with liquid shortening (Pam).

3. Melt butter in skillet.

4. Combine eggs, milk, salt and pepper in medium size bowl.

5. Pour in egg mixture and when it begins to thicken around the edges then reduce the heat.

6. Lift edges, as mixture cooks, with a spatula or fork, and tilt pan slightly to allow uncooked portion to run underneath.

7. Increase heat to brown the bottom when egg mixture is almost set.

8. Place filling on 1/2 of omelet. (1/2 cup cheese and crumbled bacon.)

9. Loosen all edges carefully. Fold omelet in half and roll it out of the skillet on a large serving dish.

10. Serve immediately.

Standard: Uniformity in color (medium brown). Delicate and tender in texture throughout. Pleasing in flavor.

Hint: The size of the skillet should vary according to the number of eggs. For 2 eggs, use a 6-7 inch skillet. For 4 eggs, use an 8 inch skillet. For 6 eggs, use a 10 inch skillet.