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Old 08-15-2005, 06:41 PM   #1
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Omelettes

I have to admit to you all that I have become the very BEST omelette maker in the midwest! They are things of beauty...perfectly formed, golden and delicious. They are quick and easy too, and they fill me up and make me happy. So....I thought I'd find out if anyone else is an Omlette fanatic, and what are you putting in yours? My faves are a Bacon, tomato, and cheese omelette, and a greek omelette made with Gyro meat and feta cheese. Yummy!
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Old 08-15-2005, 07:01 PM   #2
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This omelet queen likes:
mushrooms sauteed in a dash of white wine w/ swiss cheese
1/2 an avocado w/ smokey gouda
shredded mexican blend cheese sprinkled all the way to the edge so the joint gets crispy cheese sticking it together or
just plain egg

Grandma's omelet pan and the glass lid to the small crock pot are necesities for a great omelet!
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Old 08-15-2005, 07:20 PM   #3
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My is with cheese, bacon, guacamole and salsa.
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Old 08-15-2005, 07:42 PM   #4
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I like meats and cheeses in my omlettes...but...........I make more like meat and cheese scrambles! LOL I don't like the inside to be runny so I make the meat first, pour the eggs on top, mix it around til its all set, put cheese on top and plate. It all ends up in the same place right?
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Old 08-15-2005, 07:52 PM   #5
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Quote:
Originally Posted by Heather150
I like meats and cheeses in my omlettes...but...........I make more like meat and cheese scrambles! LOL I don't like the inside to be runny so I make the meat first, pour the eggs on top, mix it around til its all set, put cheese on top and plate. It all ends up in the same place right?
I do that also cause I can never get it to cook through without flipping it. It just seemed that the inside never cooks through when I fold it in half. How do they do that???
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Old 08-15-2005, 07:57 PM   #6
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I sometimes put cream cheese, blueberries, cinnamon and splenda in mine.
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Old 08-15-2005, 10:45 PM   #7
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For runny egg phobes (me included), maker smaller omelettes. A small 6" nonstick pan is perfect for 1 egg ... I'm not kidding! It's perfect, not too small, perfect on a plate ... and cooks instantly (put toppings on top).

If you've got to have 2 eggs, go with a basic 8 or 10 inch, same as above but it takes a bit longer.

My favorite omelette is a knock off Marie Callendar -- crumbled sausage, olives, peppers, onions, tomato, mozzarella cheese -- all in small amounts.
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Old 08-16-2005, 01:13 PM   #8
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My favorite lately is chili (using LindaSue's Texas Chili) and cheese w/ sour cream.

I usually eat steak on Friday nights so Saturday morning I make leftover steak and cheese omelets.

I also like just bacon and cheese.

asparagus and hollandaise is good
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Old 08-16-2005, 01:28 PM   #9
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Quote:
Originally Posted by sunshine615
I do that also cause I can never get it to cook through without flipping it. It just seemed that the inside never cooks through when I fold it in half. How do they do that???
I use two eggs and a larger skillet, instead of an omelette pan. I mix two large eggs with a little heavy whipping cream and some salt and pepper. I then melt a small dab of butter in the pan, pour in the eggs, and by the time I get my fillings prepared the eggs are already set. I put my fillings in and flip. I don't do runny eggs!! ewe
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Old 08-16-2005, 02:50 PM   #10
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I watched a french chef on a cooking show on tv one time and he swirled the eggs around the skillet a little to get the omlette to cook more evenly and about every minute or so, he picked up the skillet and kinda slammed it back down on the burner (not real hard). He stated that the slamming thing kept the bubbles from forming in the middle.

Ever since I watched him do that, I've been doing it too and my omlettes are way better.

I like mine with onions, peppers and cheese most of the time and I have bacon and tomatoes on the side.

Omlettes are great for dinner too when you get as tired as I do. LOL
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Old 08-16-2005, 02:52 PM   #11
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I have a broccoli & cheese omelet every morning - sometimes have it again for lunch. Occassionally, I'll throw in some bacon.
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Old 08-16-2005, 07:54 PM   #12
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I like carnitas, salsa, sour cream and cheddar!

I also like plain grated Tillamook Reserve White Cheddar - and a piece of bacon on the side.

Spinach and feta is good also.

Char
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Old 08-17-2005, 08:44 AM   #13
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I love my eggs for dinner, every nite, for the last year or so,
I always add some Carbqick to give them a "Pouf" and I love to take
(sorry gross to some) Meijers Chilli Lime Pork Rinds crumbled up and mixed in and add those little hot peppers you get in a jar like at the Dollar Stores for
.50 cents and maybe some low fat mozzerella cheese, fry up and I am in fire breathing heaven, of course a bit of Hellmans Lite Mayo on the side to put the bit of fire out Just plain good eatin'
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Old 08-17-2005, 12:10 PM   #14
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Quote:
Originally Posted by Mule_Freak
...Meijers Chilli Lime Pork Rinds crumbled up and mixed in...
]

Chile Lime Pork Rinds?! Oh MAN! Wish I could find me some of THOSE around here! Sigh, no Meijers. WAH!!

Char
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Old 08-18-2005, 08:24 PM   #15
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Oooh, great ideas.

I sometimes saute some onion first (steady on the carbs ), then pour on the egg/heavy cream/seasoning mixture and cube some canned corned beef on top. Very filling.

Classic cheese is also a fave.

Another method that I saw on TV years ago and I always use, is after you have poured the mixture into the skillet and it is just starting to set on the bottom, take a wooden spoon and pull an outer edge into the center, allowing the runny egg to fill the gap you've just made. Do this several times around the omelette. Eventually most of the egg will be amost set, then just add a lid and let it steam itself for a few minutes to finish.

Then I flip the omelette over onto the plate - I don't fold it - as I love to see the golden bottom
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