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BOB'S SPICY HOT OMELET 2 eggs 1 Tbsp. milk 2 oz. grated cheese (Monterey Jack, sharp Cheddar, whatever kind you happen to have) 2 oz. (or so) meat (either cooked ham, bacon, Canadian bacon or other favorite) dash of Worcestershire sauce dash of soy sauce salt garlic salt lemon pepper seasoning seasoned pepper other favorite seasonings to taste 2 tsp. salsa (I prefer the hot, chunky variety) 1/2 tomato, chopped 1 Tbsp. green pepper, chopped 1 Tbsp. onion, chopped Combine eggs, milk, sauces and seasonings in a bowl. Beat with a fork to insure good mixture. Heat a skillet, preferably one with sloped sides and a nonstick surface. It is imporatnt that the egg mixture easily lifts from the pan, so, if the surface is not nonstick, suggest spraying with Pam or, if necessary, grease with butter or bacon grease (although this will greatly increase the calories). Skillet should be at least 10-inches in diameter. If you desire a smaller omelet, use only one egg and cut down other ingredients appropriately, and use a smaller skillet. When spreading the egg mixture in the pan, it should be enough to cover the pan fully at least 1/8-inch thick, but thin enough that it is not runny. Skillet should be heated (I use medium high heat on an electric stove) so that it beads water. Add egg mixture and rotate pan to insure an even spread. When the mixture solidifies, add remaining ingredients to the center of pan. With a pancake turner, fold each of the sides into the center. Turn omelet one time (be careful, this takes finesse if you've used all the ingredients). Viola, you have a very filling breakfast and a spicy one at that. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |