This basic french omelet recipe will be a favorite with the kids. What child does not like ham and cheese.Ingredients
Combine the eggs and water into a medium mixing bowl. Use a fork to whisk the ingredients until the egg yolks and whites are mixed thoroughly.
Heat a medium size frying pan over high heat for a short while. Add the butter to the pan. It should sizzle and foam if the pan is hot enough. Swirl the pan so the butter evenly coats the base. Do not allow the butter to burn and get brown.
Pour egg mixture into hot pan. The egg will begin to solidify around the edges of the pan almost straight away. Use a wooden spoon to pull the edges of omelette so the uncooked egg can run to the sides and cook properly. You will know when the omelette is cooked when the egg no longer runs freely. The omelette will be lightly browned underneath.
Spoon the filling (ham and cheese) over one side of the omelet. Use egg slide to fold the other side of the omelet covering filling, and slide onto serving plate.
Serve the french omelette immediately with some herbs as garnish.
HEAT oven to 350°F.
COOK peppers, onions and garlic in dressing in large ovenproof skillet on medium heat 5 min., stirring frequently. Add potatoes; cook 5 min., stirring frequently. Remove from heat. Spread potato mixture to evenly cover bottom of skillet; top with ham.
WHISK eggs and milk until blended; pour over ham. Top with VELVEETA.
BAKE 20 min. or until center is set. Sprinkle with cilantro.
2 eggs, beaten 1 tablespoon olive oil 1 good handful of button mushrooms, sliced 30g grated Cheddar cheese small handful parsley leaves, roughly choppedMethod
1. Heat the olive oil in a small non-stick frying pan. Place the mushrooms in the pan and fry over a high heat, stirring occasionally for around 3 minutes or until golden. Lift out of the pan and place into a bowl and mix in the cheese and parsley.
2. Place the pan back on the heat and swirl the eggs into it. Cook for around 2 minutes or until the egg is set to your liking.
3. Spoon the mushroom mix over one half of the omelette. Then using a spatula, flip the omelette over to cover the mushrooms. Cook for another minute then lift onto a plate and serve.
|Mexican Potato Omelet|