Omelette Recipes

Shrimp and Cheese Omelette:

Combine the eggs and water until well blended, beating with a wire whisk and set the mixture aside
Heat an 8 inch omelette pan or nonstick skillet over medium heat until hot enough to sizzle a drop of water
Add butter to the hot pan and rotate pan to coat the bottom. Pour the egg mixture into pan. As mixture starts to cook, gently lift edges of omelette with a spatula and tilt the pan so that uncooked portion flows underneath
Sprinkle half of the omelette with chopped shrimp and next 3 ingredients and fold in half
Transfer the omelette to a serving plate. Garnish with whole shrimp and green onions, if desired
Serve immediately

Peel and core the apples and the slice them paper thin (the thinness of the apples is important as they barely cook)
Add the rum and sugar To the apples. Mix well and let stand until ready to use
Beat the eggs with the sugar and cold water, then add apple mixture
Heat an 8 inch omelette pan or nonstick skillet over medium heat until hot enough to sizzle a drop of water
Add butter to the hot pan and rotate pan to coat the bottom. Pour the egg mixture into pan. As mixture starts to cook, gently lift edges of omelette with a spatula and tilt the pan so that uncooked portion flows underneath
Fold, serve and garnish

Lemon juice can be used in place of the rum
The apples may be replaced by peaches or pears and prepared in the same manner
To flame the omelette, sprinkle top with 2 tablespoons of sugar and pour 3 to 4 tablespoons of hot rum over it. Set the rum afire and keep pouring it over the flaming omelette until the fire dies out.
Can be severed with other breakfast items, side salads, fresh fruit, etc.
Do not over cook the egg
Can be garnished with sliced apple, sprinkles of cinnamon, etc.

Bring small saucepan of water to boiling. Add sauerkraut. Remove from heat and let stand 10 minutes. Drain.
Beat eggs, egg whites, water, salt and pepper in a bowl until blended
Heat a 10 inch nonstick skillet over medium heat. Add 1/2 tablespoon butter, half the onion and half the egg mixture. Cook 5 seconds, swirling the pan. Lift up edges of the egg mixture with a spatula, letting uncooked egg run under. Cook until the egg is set on top, about 1 to 2 minutes
Sprinkle half of the cheese, sauerkraut and beef down the omelet center, then fold over
Remove to plate
Make second omelette with remaining ingredients
Serve and garnish

Heat olive oil in a large skillet. Add mushrooms and green peppers. Cook for 5 minutes or so, stirring occasionally, until the green pepper is softened
Meanwhile, beat eggs, egg whites, milk, salt and pepper in a medium bowl. When vegetables are soft, transfer them to a plate
Pour the egg mixture into the skillet and cook over a medium flame. Lift the edges of the skillet to allow raw egg mixture to flow underneath and cook
When the egg is about half set, sprinkle with the mushrooms and green pepper. Fold the egg over to enclose the filling and cook to desired doneness
Slide onto a serving platter, then divide into portions and serve. Serves 2 to 4, depending on appetites

Heat butter in a small skillet until brown
Quickly pour the eggs in. Stir lightly until it is set on the bottom. Let stand over heat a few seconds to lightly brown bottom
Sprinkle with the basil, thyme marjoram and chives, then fold in half. Season with salt and pepper
Remove the omelette from the pan to a serving plate and serve

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