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Omelette with Salsa and/or Cheese
From Dorothy McNett's recipes at www.dorothymcnett.com. The size of the pan will make a difference in the thickness of the omelette...but the taste remains the same so use whatever pan that is close to 8 inches. The extra egg whites added make a semi-puffy omelette which is nice with sauces and salsa fillings but not so good for a heavy dense filling.
2 large eggs
In batter bowl, beat eggs, salt and pepper using a fork rather than a whisk. Set 8 inch omelette pan or frying pan over medium heat to become thoroughly hot. Add olive oil to pan and swirl to coat the bottom of the pan. Pour in the eggs and using a thin heat resistant spatula, draw mixture from sides to middle of pan, allowing uncooked egg to run underneath. Repeat 2-3 times so egg rises slightly and becomes fluffy. Cook until light brown underneath and top is still slightly soft, about 30-40 seconds. Spoon on the salsa or other filling of choice, and a bit of grated cheese, placing it just on 1/2 of the omelette. Using a spatula, fold omelette over the filled mixture, turning it over once more and slip out of the pan.
Recipe created 2003-07-12.