omelet keju fastfood


caranya :

telor dikocok (kalo untuk sendiri cukup 1-2 butir, kecuali elo Ade Rai),
kasih garem dan merica terus pala bubuk.
Siapin wajan teflon,
kasih margarin dikit,
goreng telor,
kasih parutan keju cheddar atau lapis langsung pake keju lembaran.
balikin telor setengah bagian.
balik, goreng sampe mateng tapi jangan sampe kering/coklat.
Jadi deh, omelet keju buat sarapan atau dimakan lengkap pake kentang goreng.

Omelet Tomat


Omelet Tomat kiriman meixyz....bergizi kaya vitamin dan Omelet tomat juga sedap.

Bahan:
2 bh tomat dicingcang halus.
3 bh telur di kocok lepas.
3 bhBawang merah diiris halus.
2 siung Bawang putih diiris halus.
gula, garam


Cara masak:
Tumis bawang merah dan bawang putih sampai wangi masukkan tomat aduk-aduk tambahkan garam dan gula pasir, aduk rata sampai tomat matang masukkan telur kocok keatasnya diamkan lalu aduk.
Paling baik disajikan pagi hari karena penuh vitamin dan mudah.

omelet bawang bombay

Omelet Bawang Bombay---mudah memasaknya dan Omelet Bawang Bombay mempunyai rasa Khas sendiri.

Bahan:
Telur ayam 2 bh di kocok
bawang bombay 1/2 bh cingcang
garam secukupnya
merica

cara memasak:
Tumis bawang bombay dengan sedikit minyak sampai harum dan layu, masukan kedalam kocokan telur aduk rata.
panaskan wajan dengan api sedang, dan goreng telur omelet anda.

Omelet Mie v.5


Omelet Mie dapat dihidangkan sebagai sajian tambahan bahkan Omelet Mie dapat untuk cemelin juga.



Bahan:

Mie instan 1 bh direbus sisihkan

Telur kocok 2 bh

Cabe merah besar 1 bh buang biji iris bulat tipis

Bawang merah 2 bh iris tipis




Cara membuat:

Campur mie instan rebus dengan kocokan telur tambahi bumbu mie instan kocok rata.

Sementara itu tumis bawang merah dan cabe besar sampai kekuningan, masukan kedalam kocokan telur mie

Panaskan minyak diwajan dengan api sedang-kecil lalu masuka telur mie ini ratakan, goreng matang satu sisi lalu dibalikan ke sisi lainnya, masak sampai matang..

Hidangkan dengan sambal saus.

Omelet Sayur v. 5


bahan :

3 butir telur, kocok lepas

wortel parut kasar

sawi putih, iris halus

1 sdm kecap asin

1 sdm kecap penyedap

100 ml kaldu ayam

1/2 sdt garam

2 sdm minyak goreng

3 bawang putih cincang

1/2 sdt merica bubuk



Cara memasak :

1. Goreng orak-arik telur sampai matang

2. Tumis bawang putih dan merica bubuk

3. Masukkan wortel, aduk sampai setengah layu

4. Tambahkan sawi putih, telur , kecap, kaldu, dan garam

5. Aduk sampai matang

Nasi Daging Bungkus Omelet

Ingredients:
Nasi:
100 gr Bawang bombay, cincang halus (femina: 75 gr)
100 gr Daging giling
50 gr Smocked Beef, iris2 (femina: 150 gr Beef Bacon)
250 gr Beras, cuci dan tiriskan
350 gr Kaldu (femina: 375 gr)
Garam, gula dan merica secukupnya
Minyak untuk menumis

Omelet:
6 butir Telur
50 gr Susu cair
Garam, gula dan merica secukupnya
Minyak untuk menggoreng

Directions:
Nasi:
- Tumis bawang bombay hingga harum, masukkan daging dan smocked beef. Aduk hingga daging berubah warna.
- Masukkan beras, air kaldu, garam, gula dan merica. Aduk rata.
- Masak hingga air terserap habis.
- Kukus 30 menit hingga matang. Sisihkan. (femina: gak pakai dikukus, cuma ditutup dan panaskan dengan api kecil hingga matang)

Omelet:
- Kocok semua bahan hingga rata.
- Goreng hingga bahan habis. (femina: cuma jadi 4 lembar omelet)

Penyelesaian:
- Ambil 1 lembar omelet, isi nasi dan bungkus seperti bentuk amplop. Lakukan hingga bahan habis.
- Sajikan dengan saus tomat dan sambal. (femina: ada resep saus tomatnya)

omelet mie (Resep Puasa)


bahan :
mie instan rasa ayam 2 bks
daging ayam/sapi giling ±100grm
telur ayam 2 btr
sosis ayam 1pc (potong bulat tipis)
kacang polong 2 sdm
wortel 1pc (potong bulat tipis)
jagung manis 1pc (iris2)
keju parut 1 lbr (diparut)
mentega 2-3sdm


cara membuat :
Mie direbus lalu tiriskan kemudian potong jadi bbrp bagian.
Campur mie yg sdh dipotong dengan bumbu instan 2bks, aduk2 supaya merata.
campur mie tsb dgn sosis, kacang polong, wortel, jagung manis & daging giling. Aduk2 sampai merata kemudian masukkan 2 btr telur, aduk2 lagi.
goreng dengan mentega (sebaiknya dgn wajan alas teflon)
setelah matang sajikan diatas Serving Dish dan taburkan keju diatasnya, hidangkan selagi hangat.


Produk Tupperware yang dipakai :
12 serving dish

Macaroni Omelet


Bahan :

3 sdm mentega untuk menumis
4 butir telur ayam utuh
75 g macaroni matang
25 g wortel, parut kasar
25 g jamur kancing kalengan, iris tipis
50 g brokoli, cuci, cincang kasar
75 g keju Cheddar parut

Bumbu :
50 g bawang Bombay, cincang
4 siung bawang putih, cincang
½ sdt garam
½ sdt merica bubuk


Cara membuat :
- Kocok telur hingga berbusa. Tambahkan sayuran dan keju, aduk rata.
- Panaskan mentega, tumis bumbu hingga harum dan layu. Tambahkan adonan telur, buat dadar tebal di atas api kecil
hingga matang.
- Balik dadar, masak sebentar. Angkat.
- Potong-potong. Sajikan.
Untuk 12 potong


TIP
- Selain macaroni, gunakan spaghetti atau mie telur. Rasanya sama enaknya.
- Masak dadar di atas api kecil agar matang sempurna. Jika masih kurang matang, bungkus dadar dengan aluminium foil lalu panggang sebentar dalam oven

Omelette Egg

Bahan:
4 butir telur, kocok lepas
60 g tomat, potong dadu
50 g bayam, potong-potong
40 g keju cheddar, parut
3 sdm susu tawar cair
1 batang daun bawang, iris halus
2 sdm bawang bombay cincang
2 siung bawang putih, cincang
½ sdt lada halus
1 sdt garam halus
1 sdm margarin/4 sdm minyak goreng

Cara Membuat:
Campur kocokan telur dengan potongan tomat, bayam, keju parut, susu tawar cair, bawang bombay, bawang putih, lada dan garam. Aduk rata.
Panaskan margarin/minyak di dalam wajan datar anti lengket. Tuang adonan omelette, masak dengan api sedang hingga matang. Angkat.
Potong-potong, atur di dalam piring saji. Hidangkan hangat.

Untuk 3 Porsi

Omelet ala anak kost

2 butir telur ayam boiler (bebas flu burung)
1-2 cabe rawit (yg merah/oranye)
daun bawang potong kecil (1-2 sendok makan)
1/4 bawang bombay potong kecil2
1/4 tomat dipotong kecil2
1-2 sosis potong2
1/2 sendok teh merica garam (jgn bayak2)
minyak goreng

Cara :
1. Kocok telur
2. Masukin semua bahan lain kecuali minyak goreng
3. Goreng pake wajan teflon, kalo salah satu sisinya udah mateng, jangan dibalik, dilipet aja.

Kalo udah angkat. Makan pake saos sambal/tomat.

Omelet Daging v.1


Bahan-bahan :
2 butir telur
3 sdm susu evaporated
1/2 sdt garam
1/2 sdt lada bubuk
1 sdm keju mozarella dipotong dadu kecil
1 sdm daging asap dipotong kotak kecil-kecil
1 sdm jamur merang dipotong kotak-kotak kecil
1 sdm bombai dicincang
1 sdm daun bawang


Cara Membuat:
Kocok telur dengan susu,garam, lada hingga tercampur rata, masukkan semua bahan, aduk sampai rata.
Dadar telur hingga 3/4 matang, lipat dadaran, teruskan memasak hingga omelet benar-benar matan

Omelet Daging v.2

Omelet yang satu ini memang agak berbeda karena isinya padat. Tak hanya daging sapi cincang tetapi keju dan daun bawang memberi rasa gurih dan aroma harum yang sangat memikat. Bisa untuk sarapan atau lauk makan malam yang praktis.

Bahan:
4 butir telur ayam
1 sdm susu bubuk fullcream
1/2 sdt merica bubuk
1 sdt garam
100 g daging sapi cincang tanpa lemak
1 batang daun bawang, iris serong tipis
2 sdm keju cheddar parut
1 sdt mentega
Pelengkap:
2 sdm saus tomat botolan

Cara membuat:
# Kocok telur, susu, merica dan garam hingga rata.
# Masukkan daging sapi cinang, daun bawang dan keju, aduk hingga rata.
# Panaskan wajan dadar 18 m, beri mentega, biarkan hingga leleh.
# Masukkan adonan daging.Tutup wajan. Masak dengan api kecil hingga bagian bawahnya kering. Balikkan omelet, masak sebentar hingga matang.
# Taruh di piring datar, beri saus tomat.
# Potong-potong, sajikan hangat.


Untuk 4 orang

Omelet Aneka Rasa v.2


BAHAN:
2 btr telur
50 cc susu cair
1/2 siung bombay kecil, iris tipis
1 siung bawang putih, iris kecil
lada secukupnya
garam secukupnya
50 gr keju parut
50 gr jamur kancing, iris tipis
2 lbr beef salami
2 sdm minyak goreng

CARA BUAT:
Aduk semua bahan kecuali keju parut dan beef salami.
Goreng dengan sedikit minyak di pan teflon.
Bila sudah mulai 1/2 matang, taruh beef salami dan tabur keju parut diatasnya, lipat menjadi dua. Gunakan api sedang, masak hingga matang.
Sajikan hangat.

Omelet Daging v.5


Omelet yang satu ini memang agak berbeda karena isinya padat. Tak hanya daging sapi cincang tetapi keju dan daun bawang memberi rasa gurih dan aroma harum yang sangat memikat. Bisa untuk sarapan atau lauk makan malam yang praktis.

Bahan:
4 butir telur ayam
1 sdm susu bubuk fullcream
1/2 sdt merica bubuk
1 sdt garam
100 g daging sapi cincang tanpa lemak
1 batang daun bawang, iris serong tipis
2 sdm keju cheddar parut
1 sdt mentega
Pelengkap:
2 sdm saus tomat botolan

Cara membuat:
Kocok telur, susu, merica dan garam hingga rata.
Masukkan daging sapi cinang, daun bawang dan keju, aduk hingga rata.
Panaskan wajan dadar 18 m, beri mentega, biarkan hingga leleh.
Masukkan adonan daging.Tutup wajan. Masak dengan api kecil hingga bagian bawahnya kering. Balikkan omelet, masak sebentar hingga matang.
Taruh di piring datar, beri saus tomat.
Potong-potong, sajikan hangat.

OMELET LIPAT SAUS THAI

Untuk 6 porsi
Kalori per porsi: 304

BAHAN:
6 butir telur ayam
3 sdm susu cair
1 sdt garam
1/2 sdt merica bubuk
40 g mentega tawar

Isi:
2 sdm minyak zaitun
1 buah bawang bombay, cincang kasar
200 g daging ayam asap, potong dadu 1 cm
1/2 sdt garam
1/2 sdt merica bubuk
1 buah mentimun jepang, potong bentuk korek api
100 g keju cheddar, potong dadu 1/2 cm

Saus, aduk rata:
75 ml sweet thai chili sauce, siap pakai *)

Pelengkap:
Daus selada keriting
Tomat ceri

CARA MEMBUAT:
- Siapkan wajan bundar antilengket berdiameter 12 cm. Sisihkan.
Isi: Panaskan minyak dalam wajan. Tumis bawang bombay hingga harum. Tambahkan daging ayam asap, aduk hingga kecokelatan.
- Bubuhi dengan garam dan merica bubuk, aduk cepat. Angkat. Dinginkan. Masukkan mentimun dan keju, aduk rata. Sisihkan.
- Kocok telur ayam bersama susu, garam, dan merica bubuk hingga tercampur rata.
- Tuangkan 30 ml adonan ke dalam wajan. Tutup. Masak hingga setengah matang. Taburi setengah lingkaran telur dengan isi.
- Lipat telur perlahan-lahan menjadi bentuk setengah lingkaran. Matangkan. Angkat.
- Sajikan dengan saus dan pelengkap.

*) Sweet thai sauce: Saus khas Thailand, berwarna merah dengan rasa pedas dan manis.

Omelet Brokoli jamur

Bahan roti :
150 g brokoli
150 g jamur kancing
100 g keju cheddar parut
6 btr telur
100 ml susu cair
1 sdm tepung terigu
2 sdm margarin
1 sdm keju parmesan
1/2 sdt lada
1 sdt garam

Cara Membuat :
1. Siapkan semua bahan
2. Kocok telur dengan mixer hingga mengembang, masukkan susu, tepung terigu, keju, lada, dan garam, aduk rata.
3. Taruh margarin dalam pan dadarberdiameter 20 cm, lalu panaskan. Tuangkan adonan ke dalam pan dadar, tutup dengan aluminium. Masak hingga setengah me-ngembang.
4. Buka tutup aluminium, taruh potongan'brokoli dan jamur kancing, taburi dengan keju parut.
5. Masukkan dalam oven panas bersuhu 140 derajat Celcius selama 15 menit hingga matang dan kuning kecokelatan. Angkat. Taburi dengan keju parmesan. Sajikan hangat.

OMELET GULUNG

Bahan:
8 butir (450 g) telur ayam
2 sdt minyak sayur
2 sdt kecap asin
1 sdm minyak sayur untuk olesan

Adonan isi :
1 sdm minyak sayur
1/2 sdt minyak wijen
1 siung bawang putih, cincang halus
1 batang daun bawang, iris halus
125 g udang kupas, cincang halus
1/2 sdt merica bubuk
1/2 sdt garam
1 sdt daun ketumbar cincang kasar

Cara membuat:
- Adonan lsi: Panaskan minyak dan minyak wijen. Tumis bawang putih dan daun bawang hingga layu dan harum.
- Masukkan udang ncang, aduk hingga berubah warna
- Tambahkan merica, garam, dan daun ketumbar. Aduk rata. Angkat.
- Omelet: Masukkan telur, minyak sayur, dan kecap dalam mangkuk. Kocok selama 2 menit.
- Olesi wajan persegi antilengket 13x18x3cm dengan minyak. Panaskan di atas api sedang.
- Ambil 100 ml adonan telur. Tuang 50 ml bagian adonan telur ke atas wajan, ratakan. Masak di atas api kel hingga setengah matang.
- Taruh 2 sdm adonan isi di sisi dadar yang panjang, gulung separuh bagian. Tuang 25 ml adonan telur, gulung separuh bagian. Kerjakan yang sama hingga adonan telur ( 100ml ) habis dan mendapatkan gulungan dadar yang tebal dengan isi di tengahnya.
- Lakukan hal yang sama pada sisa adonan telur dan isi hingga memperoleh 4 gulungan dadar berisi udang.
- Potong tiap gulung dadar melintang 3 cm. Sajikan hangat.

Untuk 4 porsi
Kalori per porsi:269

Omelet Keju / Sayuran / Bakso / Jamur / Sosis

Bahan :
TELOR dikocok lepas, pake garam n merica secukupnya

Boleh pake salah satu bahan dibawah ini sesuai selera aja :
Omelet Keju : tambahin keju parut n bawang bombay iris tipis
Omelet jamur : tambah jamur kancing kaleng, iris tipis
Omelet bakso / sosis : tambah bakso/sosis sapi, iris tipis
Omelet sayur : masukin bawang bombay, cabe rawit, wortel, buncis n daun bawang iris tipis

jadi deh.. hehehe..
gampang kan.
silakan mencoba
makan sama nasi anget2..

Cara membuat :
1. Campurkan jamur, telur, bawang bombay, bakso,
merica dan garam, aduk hingga rata.
2. Panaskan minyak goreng, masukkan campuran telur.
3. Tutup atas wajan dengan tutup panci.
4. Masak dengan api kecil hingga matang tanpa perlu dibalik, angkat.
5. Sajikan dengan saos tomat dan sambal botolan.

OMELET MI v.7

Bahan:
2 bungkus (130 g) mi instan rasa ayam
200 ml air
4 butir (380 g) telur ayam, kocok
1 sdm minyak sayur
40 g keju cheddar parut
100 g pastrami, iris tipis*)

Cara membuat:
- Masukkan mi instan dan bumbunya ke dalam wajan kel. Tuangi air. Masak hingga mendidih, rebus dan tutup wajannya selama 5 menit. Ang-kat, buka tutupnya. Biarkan beberapa saat agar air habis terhisap oleh mi
- Masukkan mi dan telur kocok dalam mangkuk. Aduk rata.
- Panaskan minyak di dalam wajan antilengket diameter 20 cm di atas api sedang.
- Tuang adonan mi ke dalam wajan, ratakan sampai menutupi dasar wajan. Masak selama 5 menit, tanpa diaduk. Angkat.
- Taburi omelet dengan keju parut dan irisan pastrami.
- Masukkan dalam oven panas 180°C dengan api atas, panggang selama 5 menit atau hingga pastrami kering dan keju meleleh. Angkat.
- Sajikan hangat.

Untuk 8 potong
Kalori per potong:180

*) Pastrami adalah salah satu jenis daging sapi olahan yang dibubuhi bumbu dan dijual dalam bentuk irisan. Dapat dibeli di pasar swalayan.

Variasi lain dari omelet gaya Cina.


Diisi dua macam jamur segar hingga lebih padat dan lezat. Sausnya memakai saus tiram yang gurih dan harum. Jamurpun bisa diganti dengan sayuran lain sesuai selera.

Bahan:
1 sdm minyak sayur
1 siung bawang putih, memarkan, cincang halus
5 buah jamur shiitake, iris kasar
10 buah jamur merang, iris kasar
1 batang daun bawang, iris kasar
4 butir telur ayam, kocok
1/2 sdm tepung terigu
1/2 sdt merica bubuk
1 sdt garam
1 sdm margarin

Saus:
150 ml kaldu/air
2 sdm kecap asin
1 sdm saus tiram
1/2 sdt merica bubuk
1/2 sdt garam
1 sdt tepung kanji, larutkan dengan sedikit air

Cara membuat:
Panaskan minyak, tumis bawang putih hingga wangi.
Masukkan jamur dan daun bawang, aduk hingga layu. Angkat.
Taruh dalam mangkuk. Tambahkan telur kocok, tepung terigu, merica, dan garam. Aduk hingga rata.
Panaskan margarin dalam wajan dadar hingga leleh. Masukkan adonan telur. Masak hingga kedua sisinya kering dan matang. Angkat.
Sajikan panas dengan Sausnya.
Saus: Campur semua bahan jadi satu. Masak sambil aduk-aduk hingga mendidih dan kental. Angkat.


Untuk 4 orang

Omelet Shiitake


* Untuk 6 porsi


Bahan :
100 g SHIITAKE, iris tipis
5 butir telur ayam
50 g bawang bombay, cincang halus
2 buah cabe merah tanpa biji, iris halus
1 batang daun bawang, iris halus
Garam dan merica secukupnya

Cara Membuat :
Tumis bawang bombay hingga layu, masukkan jamur, aduk rata lalu sisihkan
Kocok telur, tambahkan garam dan merica
Masukkan tumisan jamur, cabe, daun bawang, aduk rata
Goreng hingga matang, sajikan hangat

Egg Omelet with Meat Sauce

Bahan:
8 telur
80 gram daging sapi/ayam/babi cincang
2 sendok makan seledri cincang
2 sendok makan daun bawang cincang
2 sendok teh jahe cincang
2 sendok teh bawang putih cincang
2/3 cup kaldu ayam

Bumbu #1:
1 sendok teh garam
1 sendok makan tepung maizena
1 sendok makan air

Bumbu #2:
1 sendok makan arak masak
1 sendok makan kecap asin
1/2 sendok makan garam
1 sendok teh gula pasir
1/2 sendok makan tepung maizena yang dicairkan dengan sedikit air
1/2 sendok makan cuka hitam
1/2 sendok teh minyak wijen

Cara membuat:
1. Kocok telur sampai berbuih, tambahkan bumbu #1.
2. Dadar telur dengan 1/2 cup minyak di wajan cekung sampai bawahnya kuning. Balik, tambahkan minyak sedikit bila perlu (supaya telur tidak lengket). Sesudah matang, taruh telur dadar di piring dan potong-potong kotak besar.
3. Panaskan 2 sendok makan minyak, tumis daging cincang, tambahkan jahe, bawang putih, arak masak, kecap asin. Masak sampai berubah warna, tuang kaldu, tambahkan garam dan gula. Kentalkan dengan campuran tepung maizena dan air. Terakhir tambahkan cuka hitam, minyak wijen, daun bawang dan seledri.
4. Tuang keatas potongan telur dadar. Sajikan.

Sumber: Pei Mei's Chinese Cook Book Vol. 1

OMELET SOUFFLE

This is, perhaps, one of the most difficult of all dishes to make.
When, however, you have accomplished the art, you have one of the most
satisfactory desserts. Like the preceding recipe, it must be made at
the last moment and sent from the oven directly to the table. The eggs
must be beaten to just the right point and the oven must be very hot.
Get everything in readiness before beginning to make the souffle.

Select a bowl, perfectly clean, and arrange the star tube and pastry
bag, if you are going to use one. If not, get out a baking dish. Sift
six tablespoonfuls of powdered sugar. Separate six eggs. Put three of
the yolks aside (as you will only use three), and beat the other three
until creamy. Beat the whites until they are very stiff but not dry or
broken. Now add three tablespoonfuls of the sifted powdered sugar.
Beat for fully ten minutes. Then add the beaten yolks, the grated rind
of a lemon and at the last a tablespoonful of lemon juice. Mix
carefully and quickly, but thoroughly. Put four or five tablespoonfuls
of this in the bottom of a platter, or baking dish. Put the remaining
quantity quickly in the pastry bag, and press it out into roses. It is
easier to make it in small rosettes all over the foundation. Dust
quickly with the remaining three tablespoonfuls of sugar. Bake in a
quick oven until golden brown. This will take about five minutes.
Serve immediately. To be just right, this must be hot to the very
center, crisp on top, moist underneath. If baked too long, the moment
the top is touched it will fall, becoming stringy and unpalatable.

Omelet souffles are frequently flavored with rum, which must be mixed
with the sugar. Sometimes they are sprayed with sherry just as they
are taken from the oven. They may be built up into different forms,
and garnished with candied or maraschino cherries, or chopped nuts.

OMELET A LA DUCHESSE

This is a sweet baked omelet, and is
served the same as one would serve an omelet
souffle.

6 eggs
1/2 cupful of water
1/2 a lemon’s yellow rind, grated
1/2 cupful of thick cream
1/2 cupful of granulated sugar
1 teaspoonful of vanilla or orange flower water
1 small bit of cinnamon

Put the sugar, water, cinnamon and lemon rind over the fire, boil
until it spins a thread and stand aside to cool. Separate the eggs;
beat the yolks until creamy, and add the cream, then the strained
syrup. Add the vanilla, and when cool fold in the well-beaten whites.
Turn at once into a shallow silver or granite dish, dust thickly with
powdered sugar and bake in a quick oven until brown.

OMELET WITH RUM

Make a plain omelet with six eggs, turn it on a heated platter. Dust
it with powdered sugar, and score it across the top with a red-hot
poker. Dip four lumps of sugar into Jamaica rum and put them on the
platter. Put over the omelet four tablespoonfuls of rum; touch a
lighted match to the rum, and carry the omelet to the table, burning.
Baste it with the burning rum until the alcohol is entirely burned
off.

OMELET A LA WASHINGTON

Put three eggs into a bowl, and three into another bowl. Add three
tablespoonfuls of water to each, and beat. Have two omelet pans, in
which you have melted butter. Grate an apple into one bowl, and into
the other put a little salt and pepper. Stand two tablespoonfuls of
jelly in a dish over hot water while you cook the omelets. Proceed as
for plain omelet. The one to which you have added the apple, turn out
on a plate. Before folding the other, put in the center the softened
currant jelly, then fold it and turn it out by the side of the other
omelet. Dust both with powdered sugar, and send at once to the table.
Serve a portion of each.

OMELET WITH POTATOES

4 eggs
1 cupful of mashed potatoes
2 level tablespoonfuls of butter
1 tablespoonful of chopped parsley
1 level teaspoonful of salt
1 saltspoonful of pepper

Beat the eggs, without separating, until thoroughly mixed; add them
gradually to the mashed potato, beating all the while; add the salt
and pepper. Put the butter into a good-sized saute or omelet pan; when
hot, turn the ingredients into the pan, and smooth it down with a
pallet knife. Let this cook slowly until nicely browned; fold it over
as you would a plain omelet, and turn onto a heated dish. The parsley
may be sprinkled over the top, or added to the mixture.

Breakfast Omelet for One

This Omelet is so easy to make and tastes so very yummy! The filling is as good as your imagination, try different combinations. My favorite is with Mozzarella cheese. I often add the cheese to the omelette in the last minute of cooking.

2 tablespoons flour
1/4 cup milk
3 tablespoons sour cream
2 eggs
salt and pepper

Optional Fillings
mozzarella cheese
salsa
mushrooms
stir fry mixed peppers
tomatoes
sausage
bacon
shrimp

1 serving
15 minutes 10 mins prep
Whip the milk and flour together.
Add sour cream or whipped cottage cheese.
Add eggs and whisk until well blended.
Keep in fridge until ready to cook.
Heat non stick skillet over medium heat (5-6 on electric stove).
Spray skillet with lite Olive oil or other veggie spray.
Pour in egg mixture. You do not have to raise the egg mixture to let the uncooked run under, it will cook perfectly just by leaving it to cook.
Cover with lid and cook 5 minutes (you do not have to flip it) or until it has risen and is firm on top.
Meanwhile have your filling ready and warm.
Place omelette on a warmed plate put filling on it, flip half over and enjoy or place filling on half the omellete in the pan, flip half over and slide onto a warmed plate.

OMELET O’BRIEN

Put two tablespoonfuls of butter in a saucepan with four
tablespoonfuls of chopped onion. Cook until the onion is tender. Then
add four chopped Spanish peppers, two tablespoonfuls of thick tomato,
or one whole raw tomato cut into bits, four sliced cooked okra, a
teaspoonful of salt, a dash of pepper. Let these cook twenty minutes.
Make a six-egg plain omelet, using bacon fat instead of butter for the
cooking. Remove the slices of bacon before they are too hard, as they
must be used for a garnish. Turn the omelet onto a heated platter,
pour around it the pepper mixture, garnish with the bacon, and send to
the table. Canned mushrooms may be added, if desired.

OMELET WITH FRESH MUSHROOMS

This is one of the most delicious of all the luncheon dishes. Put two
tablespoonfuls of butter, a pound of mushrooms, sliced, a half cup of
milk and a teaspoonful of salt into a saucepan. Cover and cook slowly
for twenty minutes. Make two six-egg omelets. Turn them, side by side,
on a large heated platter, pour over the fresh mushrooms and serve at
once.

OMELET JARDINIERE

Chop sufficient chives to make a tablespoonful. Add a tablespoonful of
parsley, a tablespoonful of finely chopped onion, and, if you have it,
a little of the green tops of celery. Mix this with six eggs, add six
tablespoonfuls of water and beat. Make the same as a plain omelet.

SPANISH OMELET

Beat six eggs. Add six tablespoonfuls of water. Add a saltspoonful of
pepper, a tablespoonful of finely chopped parsley, a teaspoonful of
onion juice. Put six thin slices of bacon in the omelet pan. Cook
slowly until all the fat is tried out. Remove the bacon, add a
tablespoonful of chopped onion. Cook until the onion is slightly
brown, turn in the eggs and finish the same as a plain omelet. Turn
onto a heated platter, garnish with red and green peppers, and, if you
like, put two tablespoonfuls of stewed tomatoes at each end of the
omelet.

OMELET WITH FINE HERBS

Beat six eggs until thoroughly mixed. Add a half cupful of cream, a
tablespoonful of finely chopped parsley, a saltspoonful of pepper and
a half teaspoonful of salt. Finish the same as a plain omelet. Serve
on a heated platter and put over a little thin Spanish sauce.

OMELET WITH CHEESE

Beat six eggs until they are thoroughly mixed. Add a half cupful of
thick cream, four tablespoonfuls of grated cheese, a saltspoonful of
black pepper and a half teaspoonful of salt. Mix and finish the same
as plain omelet.

OMELET WITH HAM

Mix a half cup of chopped ham with the eggs after they have been
beaten with the water, and finish the same as a plain omelet.

OMELET WITH TOMATOES

Beat six eggs. Add a half pint of rather thick stewed tomatoes, a
level teaspoonful of salt and a saltspoonful of pepper. Beat the eggs
and tomatoes together, and make precisely the same as a plain omelet.
Do not, however, add water, as the tomatoes answer the purpose.

OMELET WITH SWEETBREADS

This is a very good way to make sweetbreads do double duty. Boil a
pair of sweetbreads until they are tender. Remove the membrane, cut
them into slices; make a cream sauce. Add the sweetbreads, and, if you
like, a half can of chopped mushrooms. Make a six-egg omelet, arrange
the slices of sweetbread around the omelet and pour over the cream
sauce.

OMELET WITH OYSTERS

Drain, wash, and drain again twenty-five oysters. Throw them into a
hot saucepan and shake until the gills curl. Rub together two level
tablespoonfuls of flour and two of butter. Drain the oysters, put the
liquor into a half-pint cup, add sufficient milk to fill the cup. Add
this to the butter and flour. When boiling, add the oysters, a level
teaspoonful of salt and a dash of red pepper. Make a six-egg omelet,
turn it onto a heated dish, arrange the oysters around the omelet,
pour over the cream sauce, and send to the table.

OMELET WITH TOMATO SAUCE

Make a plain omelet with six eggs. Pour over a half pint of tomato
sauce, and send to the table.

HAVANA OMELET

Put two tablespoonfuls of butter and two chopped onions over hot water
until the onion is soft and thoroughly cooked. Peel four tomatoes, cut
them into halves and press out the seeds. Then cut each half into
quarters, add four Spanish peppers cut in strips, a level teaspoonful
of salt and a dash of red pepper. Cook until the tomato is soft. Make
a six-egg omelet. Turn it onto a heated platter, put the tomato
mixture at the ends, and send at once to the table.

OMELET WITH ASPARAGUS TIPS

Make a plain omelet from six eggs, have ready a half pint of cream
sauce, and either a can or a bundle of cooked asparagus. Cut off the
tips, preserving the lower portions for another dish. When the omelet
is turned onto the heated platter, put the asparagus tips at the ends,
cover them with cream sauce, pour the rest of the cream sauce in the
platter, not over the omelet.

OMELETS

A plain French omelet is, perhaps, one of the most difficult of all
things to make; that is, it is the most difficult to have well made in
the ordinary private house. Failures come from beating the eggs until
they are too light, or having the butter too hot, or cooking the
omelet too long before serving.

In large families, where it is necessary to use a dozen eggs, two
omelets will be better than one. A six-egg omelet is quite easily
handled. Do not use milk; it toughens the eggs and gives an unpleasant
flavor to the omelet. An “omelet pan,” a shallow frying pan, should be
kept especially for omelets. Each time it is used rub until dry, but
do not wash. Dust it with salt and rub it with brown paper until
perfectly clean.

To make an omelet: First, put a tablespoonful of butter in the middle
of the pan. Let it heat slowly. Break the eggs in a bowl, add a
tablespoonful of water to each egg and give twelve good, vigorous
beats. To each six eggs allow a saltspoonful of pepper, and, if you
like, a tablespoonful of finely chopped parsley. Take the eggs, a
limber knife and the salt to the stove. Draw the pan over the hottest
part of the fire, turn in the eggs, and dust over a half teaspoonful
of salt. Shake the pan so that the omelet moves and folds itself over
each time you draw the pan towards you. Lift the edge of the omelet,
allowing the thin, uncooked portion of the egg to run underneath.
Shake again, until the omelet is “set.” Have ready heated a platter,
fold over the omelet and turn it out. Garnish with parsley, and send
to the table.

If one can make a plain French omelet, it may be converted into many,
many kinds.

Mexican Oven Omelet

8 eggs, beaten
1 1/4 cups milk
1 teaspoon garlic salt
1 7-oz. can diced green chiles
1/4 cup chopped green onions
1 tomato, chopped
8 oz. shredded cheddar cheese
Salsa
Sour cream

Combine eggs, milk, and garlic salt. mix in chiles, green onions, tomato, and cheese. Pour into greased shallow 1 1/2 quart casserole. Bake at 350 degrees for 40 minutes. Serve immediately with salsa and sour cream. Serves 6 to 8.

Note: This is a quick and easy dish for breakfast or brunch, served with warm tortillas or muffins and fresh fruit. Add a side of bacon or sausage if you wish.

Ingredients for Omelet Robespierre Recipe

3 eggs
1 tablespoon powdered sugar
3 tablespoons hot water
1/8 teaspoon salt
1/2 teaspoon vanilla
1 1/2 tablespoons butter

Instructions
Beat eggs slightly, and add all ingredients except butter.
Put one and one-half tablespoons butter in a hot omelet pan, turn in mixture and cook same as the French omelet.
Fold, turn on a hot platter, sprinkle with powdered sugar, and score with a hot poker.

Omelet With Anchovies Recipe







Ingredients for Omelet With Anchovies Recipe
Eggs, beaten
1 tablespoon butter
2 anchovy filets, chopped not too fine
Seasonings to taste

Instructions
Mix eggs, anchovies, and seasonings together.
Follow the directions for a plain omelet.

Plain Omelet Recipe 1


Ingredients for Plain Omelet Recipe 1
3 eggs
1 tablespoon cream
1 tablespoon melted butter
1/4 teaspoon salt
A dash of white pepper or paprika

Instructions
Beat the egg yolks very light; add the salt, pepper, and cream.
Fold in the whites of the eggs, beaten very stiff. The mixture must not stand after the whites of the eggs are folded in.
Boil the butter in an omelet-pan and add the mixture.
As soon as it begins to stiffen, draw it away from the edges of the pan or gently slide a knife under the center to allow the uncooked egg to reach the hot pan and cook evenly.
When the omelet is a rich golden brown, fold over and serve at once on a very hot plate.
This quantity is for two people.
Double the above quantity may be made in one omelet, but if a larger amount is necessary, it is better to make two or three omelets rather than attempt cooking the whole quantity in one.

Omelet With Bread And Ham Recipe







Ingredients for Omelet With Bread And Ham Recipe
3 eggs
1/2 slice bread, diced small
1 slice cold ham, chopped
1 tablespoon butter
Seasonings to taste
Instructions
Beat the eggs with the seasonings and ham.
Place butter and diced bread in a frying pan.
Fry until light brown.
Pour egg over the bread and ham and make an omelet.

Omelet With Bread Crumbs And Parsley Recipe







Ingredients for Omelet With Bread Crumbs And Parsley Recipe
3 eggs, beaten
1 tablespoon bread crumbs
1/2 teaspoon parsley, washed, chopped
1 tablespoon butter
Seasonings to taste
Instructions
Beat the eggs with the bread crumbs, parsley, and seasonings.
Follow the directions for a plain omelet.

Omelet With Cheese And Ham Recipe







Ingredients for Omelet With Cheese And Ham Recipe
3 eggs, beaten
3 tablespoons Swiss cheese, grated
3 tablespoons cold ham, chopped
1 tablespoon butter
Seasonings to taste
Instructions
Mix cheese and ham with the beaten eggs and seasonings.
Follow the directions for a plain omelet.

Omelet With Clams And Bacon Recipe







Ingredients for Omelet With Clams And Bacon Recipe
3 eggs
1 slice of bacon
4 clams, in the shell
1/2 tablespoon butter
Seasonings to taste
Instructions
Wash and steam the clams for about 3 minutes.
Take clams off the shell and chop them.
Cut the slice of bacon into squares.
Put butter in frying pan and slightly fry the bacon in the butter.
Make an omelet in the same pan, adding to the omelet the chopped clams at the last minute.