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Favorite Recipe for Omelet
Eggs often get a bad rap, but they are
actually one of the most nutrient-intensive
foods known -- which is good, because I love
them. I especially love omelets, and I've
always done a pretty good job of making
traditional-style omelets. But I've always
wished I could make those incredibly
delicious light, fluffy omelets at which
just a handful of breakfast chefs I have
known excel. After enjoying a particularly
good omelet by a famous chef at a high-end
out-of-town restaurant one day, I determined
that I was going to learn how do that myself
if I had to invest in my own hen-house to do
it. That turned out not to be necessary,
because to my amazement, I found it much
easier and much quicker than I ever imagined
to whip up an awesome fluffy omelet. Anybody
can do it. The secret is, as they say, "all
in the wrist."
--
Rand Green
Ingredients:
2 Jumbo (or 3 medium) eggs
1/2 cup diced baked ham
1/2 medium Hass avocado, ripe but not soft, sliced (I
use California avocados in season)
1/4 cup shredded cheese blend (I generally use a blend
of cheddar, Monterey jack, queso quesadilla and asadero)
1 thin slice cheddar cheese, cut into thin (1/8") strips
1 oz. nonfat milk
1 pinch kosher salt
1/2 tsp freshly ground rainbow (black and white)
peppercorns
1 tbsp butter or margarine
(I use a zero-transfat spread such as Country Crock)
Preparation:
Brown
diced ham in skillet. Set aside.
Set
four of the nicest avocado slices aside. Dice the
remainder and set aside.
Crack
eggs into small bowl. Add milk, salt, and pepper. Whip
with fork or whisk, about 400 rapid, vigorous strokes (3
strokes per second -- "it's all in the wrist"), or use
electric egg beater on high speed, until mixture is
frothy. This is the secret for a light, fluffy omelet.
Melt
butter or margarine in 8-inch non-stick omelet skillet.
When it starts to sizzle, turn heat to medium. Give egg
mixture a few additional rapid strokes, then pour into
skillet and cover, but check under lid frequently. Cook
until the mixture has set almost all the way through but
is still a little moist on top, then carefully turn over
with a spatula. Lower heat to medium-low.
Sprinkle browned diced ham, diced avocados, and shredded
cheese on one-half of omelet, then carefully fold the
other half over on top of the filling. I use two rubber
spatulas for this -- one to slide under the side of the
omelet and fold it over, and the other to steady the
omelet so it doesn't slide around in the pan.
Place
avocado slices on top of omelet, then crisscross strips
of cheddar over the avocado slices. Cover and cook just
until cheese melts, then slide omelet out of pan and
onto a warm plate and serve.
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