Big Cholesterol Free Omelets
Who am I kidding? Cholesterol free omelets? Yeah, right. You might as well be a Chicago Cubs fan- in other words, don’t believe the hype. Really, I just wanted to get your attention. With all the flip-flopping about whether eggs are good or bad for your health, I don’t have any idea. What I do know, is that omelets are tasty and easy to make. And, if you have a special someone staying over for breakfast in the morning, this is a great way to impress them. Or not. If you’ve awakened to find that you’ve managed to find the hairiest, coyote ugly, nastiest creature that only beer goggles can help get some lovin’, maybe you won’t want to make these, after all. Unless you’ve taken pity on this hapless guy/girl, and are trying to be a better person. Really, if they’re that bad, hand them some cab fare and shoo them out the door. You’ve got a reputation to maintain, right?
Mess Factor of : 6
Every time I make a nice, big omelet, I find dried, crusty egg somewhere it shouldn’t be. The counter, cabinet doors and even the glass shelf in the fridge are all places I’ve found rock hard egg stuck to. For the life of me, I can’t figure out how it got there, but I wind up needing a paint scraper to peel the crap off. My cabinets look as though they were attacked by a herd of grizzlies, with all the nice, deep scratches in the finish.
- Ingredients: What you’ll need:
1) 3 eggs per omelet
2) Butter- don’t use that hydrogenated crap margarine, and for the love of God, don’t use any Non- Stick spray. Ever.
3) A hand full of some kind of cheese. American, Swiss, Cheddar, Colby-Jack, and Pepper Jack are all good choices here. You can mix and match. The flavor combinations are really endless. Experiment until you find a good one for your taste buds.
4) 2 tbs. of Bacon Bits. These work great as a substitute for real bacon strips, which will also work, but take much longer to prepare.
5) ¼ cup of diced veggies. Red onion, tomato, green and red pepper, and finely chopped jalapeno all work really well. These are my usual suspects. Again, experiment!
6) A large frying pan, or if you’re lucky enough to have one, your griddle.
7) A whisk (egg beater), a spatula, and mixing bowl
- Cooking Instructions: Getting Started:
Place all of your ingredients in an easily accessible area next to your cooking surface. With medium heat, coat the bottom of your frying pan with butter. While that’s heating up, break three eggs into your bowl. If you get some shell into the eggs, pick them out with the end of a fork. Briskly beat the eggs into submission. Go ahead, do it. They’ve been really bad, and need to be disciplined. Dump your veggies into the pan, which should be nice and hot, like your best friend’s curiously single sister. Stir the veggies in the oil, until they’re par cooked- about two to three minutes.
Dump the veggies out of the pan onto a paper plate, but keep it close by. Use a little more butter to re-coat the bottom of the pan. Dump the eggs into the pan. Resist the urge to stir the eggs, you troublemaking rabble rouser. Let them peacefully start to cook.
Using the end of the spatula, gently lift around the edges of the eggs. The outside edges will start to firm up quicker than the middle. Once the edges hold together nicely, spread the cheese evenly over all the egg. Give it about thirty seconds, then add the Bacon Bits and veggies back into middle of the egg.
Give it about another thirty seconds, then slide the spatula under one end of the omelet, folding it over onto the other side. Let cook for about 30 more seconds, then flip the whole thing over onto its’ other side. Let it cook a little more, then slide it out onto a plate, and enjoy.
Helpful Hints:
Runny eggs are gross. You need to be able to eyeball the firmness of your eggs, before you either serve or eat them. Besides being unsightly, undercooked eggs are risky.
This entry was posted
on Monday, November 16th, 2009 at 9:20 pm and is filed under Eggs.
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