Cathleen's Kitchen

OMELETS FOR TWO

Ingredients:
6 eggs
3 TBLsps. half and half, light cream or milk
1/4 tsp. salt
1/4 tsp. ground black pepper
2 TBLsps. butter or margarine, divided

In a small bowl with wire whisk or fork, beat eggs, half and half, salt and pepper, set aside.

In an 8-in. nonstick skillet, melt 1 tablespoon of butter or margarine. Add 1/2 of the egg mixture. With spatula, lift set edges of omelet, tilting pan to allow uncooked mixture to flow to bottom. When omelet is set and slightly moist, add desired omelet filling.(look below for fillings) With spatula, fold omelet and cook an additional 30 seconds. Repeat with remaining 1 tablespoon butter or margarine and egg mixture. Makes 2 servings.

Fillings:

(1)In medium skillet, melt 2 tablespoons of butter over medium-high heat and cook 1/4 cup chopped shallots or onions until tender. Add 1 1/2 cups cut-up asparagus and salt and ground black pepper to taste. Cook until asparagus is tender. Spoon into omelets, then evenly sprinkle with 1/4 cup grated Parmesan cheese.

(2) Same procedure but using 1 cup chopped bell pepper, 1 cup diced potatoes, 1/2 cup chopped onion, and salt and ground black pepper to taste, stirring occasionally, until vegetables are tender. Spoon into omelets.

(3) Same procedure but using 2 chopped plum tomatoes, 2/3 cup chopped fresh mozzarella cheese, 4 fresh basil leaves, cut into thin strips, and salt and ground black pepper to taste.

Back To Recipe Index