Apple Amaretto Cream Cheese Omelet For Two Recipes

CREAM CHEESE & CHIVE OMELET

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Whisk the eggs, chives, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle cream cheese on one side; fold other side over filling. Slide omelet onto a plate; cut in half. Serve with salsa.

APPLE, AMARETTO, CREAM CHEESE OMELET FOR TWO

Steps:

• Melt butter in a small skillet. Stir in sugar and sliced apple and saute until apples are tender. Remove from heat and add liqueur or extract. Keep warm.
• Beat together egg mix and when ready to cook omelet, melt 1 teaspoon of butter in omelet pan and pour in half of the egg mix.
• Cook as for an omelet, pushing raw egg to outside edge, when eggs are set, cover with half of cream cheese and half of apple mix.
• Continue cooking for one minute and fold or roll and slide out of pan onto heated serving plate.
• Repeat for second omelet or use two pans.

SAUTéED APPLE OMELET

Steps:

• Make the filling: in a small nonstick skillet over medium heat, melt butter.
• Add in apple, lemon juice, cinnamon, and nutmeg; stir/saute about 4 minutes, until tender.
• Add in remaining filling ingredients; stir until sugar melts, about 1 minute; set aside.
• Make the omelet: in a bowl, whisk the eggs, water, salt, sugar, and vanilla.
• Heat an 8-inch omelet pan or nonstick skillet over medium heat.
• Add in butter to coat the bottom of the pan.
• When butter foams, pour in egg mixture all at once.
• Let set until edges begin to cook.
• Using a spatula, gently lift edges of mixture and tip skillet to allow the uncooked egg mixture to flow underneath.
• Continue to do this until the top is almost dry, 3-4 minutes.
• Spoon half the apple mixture over one half of the omelet.
• Fold the other half over to cover; let stand for a minute or two.
• Turn out onto a warmed plate, top with remaining apple mixture and creme fraiche; serve immediately.

OMELET FOR TWO

Steps:

• In a large saucepan, saute mushrooms in 1 tablespoon butter. Remove mushrooms and keep warm. In the same pan, cook sausage until no longer pink; drain. Add remaining butter. Stir in flour until blended. Gradually add milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in sour cream and mushrooms; set aside and keep warm. , In a bowl, beat eggs, milk, salt and pepper. In a skillet, melt butter. Pour egg mixture into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are completely set. Transfer to a serving plate. Spoon sausage mixture over one side of the omelet; fold in half.