Cheese Omelet Cooking For 2 Recipes

CLASSIC CHEESE OMELET

Steps:

• Combine eggs and milk in bowl; beat with fork or whisk until well mixed. Season with salt and pepper, if desired.
• Melt butter in 8-inch nonstick skillet over medium-high heat until sizzling; pour egg mixture into hot skillet. Cook 30 seconds or until bottom is set. Run heat proof spatula around edge of pan, lifting edges of eggs and allowing uncooked portions to flow underneath. Tilt pan, if necessary. Continue cooking, lifting eggs as needed, 1-2 minutes or until almost set.
• Remove from heat. Sprinkle cheese over half of omelet. Carefully fold other side of omelet over cheese. Carefully slide omelet onto serving plate. Sprinkle with parsley, if desired.

CHEESE OMELET (COOKING FOR 2)

Steps:

• Beat eggs in small bowl with fork or wire whisk until yolks and whites are well mixed.
• Heat butter in 8-inch skillet over medium-high heat until butter is hot and sizzling. As butter melts, tilt skillet to coat bottom with butter.
• Quickly pour eggs into skillet. While rapidly sliding skillet back and forth over heat, quickly stir eggs with a fork to spread them continuously over the bottom of the skillet as they thicken. When they are thickened, let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook-the omelet will continue to cook after being folded. Sprinkle with cheese.
• Tilt skillet and run a spatula under edge of omelet, then jerk skillet sharply to loosen omelet from bottom of skillet. Fold portion of omelet nearest you just to center. Allow for a portion of the omelet to slide up side of skillet. Turn omelet onto warm plate, flipping folded portion of omelet over so far side is on bottom. Tuck sides of omelet under if desired. Sprinkle with salt and pepper.

MOMMY'S SWISS CHEESE OMELETTE FOR 2 OR MORE

Steps:

• Beat eggs with water and add pepper to mix.
• Spray Large Omlette Pan with non-stick spray while cold.
• Melt butter in large omlette pan over medium heat-be careful not to burn the butter.
• Pour egg mix into pan and swirl around to cover-lower heat to low.
• keep swirling pan so that egg evenly cooks over the low heat- be careful not to overcook or brown the bottum too much.
• when eggs are almost cooked through ( top is still soft) sprinkle cheese over the top.
• put lid onto pan and turn off heat - let this sit for about 1-2 minutes until cheese melts and eggs puff up.
• Sprinkle salt lightly on top.
• Fold omlette over and cut in half.
• serve over a hot bagel ( open face).

CHEESE OMELETTE

Steps:

• Beat eggs in a bowl with a whisk. Add milk and season with salt and white pepper. Whisk for a few minutes until egg mixture is foamy; beating in air makes the omelette fluffy.
• Melt butter in a small, nonstick skillet over medium-low heat. Pour in egg mixture and twirl skillet so bottom is evenly covered with egg. Cook for 1 minute until egg starts to set. Lift edges with a spatula and tilt the skillet so uncooked egg mixture can run towards the bottom of the skillet to set. Repeat until no visible liquid egg remains.
• Carefully flip omelette and cook for another 30 seconds to 1 minute. Sprinkle Emmentaler cheese in one line in the middle of the omelette and fold omelette in half. Cook for 20 seconds, then slide omelette onto plate.

OMELET FOR TWO

Steps:

• Preheat the oven to 350 degrees F.
• Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds.
• Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.

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.

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.

OMELET FOR TWO

Steps:

• Pre-heat the oven to 180°C/350°F.
• Melt the butter in an 8 inch oven proof pan.
• Chop the bacon into 1 inch pieces and cook for 5 to 7 minutes, until browned.
• Add the onion and potato and cook over medium low heat for about 10 minutes, stirring occasionally until the onion begins to brown and the potato is tender.
• Add the Jalapeno pepper and cook for a few minutes longer.
• Beat together the eggs, milk, salt, and pepper with a fork.
• Stir in the spring onions and the diced cheddar.
• Pour over the potato/bacon mixture.
• Place in the preheated oven and bake for 15 to 20 minutes or until puffy and the eggs are almost cooked in the centre.
• Remove from the oven.
• Sprinkle the grated cheddar over top and return to the oven for another minute or two until the cheese melts.
• Serve hot from the pan.