Favorite Restaurant Breakfast Recipe
Preparation time: 10 minutes. Serves 2
Ingredients:
1 1/2 teaspoons each of butter and vegetable oil
3 beaten eggs
1/4 cup cooked, crumbled bacon
1/2 cup blanched or steamed spinach (remove liquid before adding to omelet or cover and cook in microwave until wilted)
1-2 ounces of real Swiss cheese (1/4 - 1/2 cup)
Salt and pepper to taste
1-2 dollops of sour cream
Instructions:
Heat a 7-10 inch egg pan over moderate heat (the smaller the pan, the thicker the omelet)
While the pan is heating, beat the eggs in a mixing bowl with a wire whip until blended but not frothy
When the pan is hot enough to sizzle a drop of water, add the butter and oil
When the butter stops foaming, whip the eggs a couple of times and pour into the pan
Let the eggs sit until they begin to cook around the edges
Lift the edges of the eggs with a rubber spatula and tip the pan to allow the liquid to run underneath
Repeat this process until the top is thickening and very little liquid egg remains
Add the bacon, Swiss cheese and blanched spinach across the bottom of the omelet and add salt and pepper, if desired
Fold in half and slide onto plate
If serving two, cut in half before sliding onto plates
Garnish with a dollop of sour cream
That's it!
Preparation time: 10 minutes. Serves 2
Ingredients:
1 1/2 teaspoons each of butter and vegetable oil
3 beaten eggs
1/4 cup cooked, crumbled bacon
1/2 cup blanched or steamed spinach (remove liquid before adding to omelet or cover and cook in microwave until wilted)
1-2 ounces of real Swiss cheese (1/4 - 1/2 cup)
Salt and pepper to taste
1-2 dollops of sour cream
Instructions:
Heat a 7-10 inch egg pan over moderate heat (the smaller the pan, the thicker the omelet)
While the pan is heating, beat the eggs in a mixing bowl with a wire whip until blended but not frothy
When the pan is hot enough to sizzle a drop of water, add the butter and oil
When the butter stops foaming, whip the eggs a couple of times and pour into the pan
Let the eggs sit until they begin to cook around the edges
Lift the edges of the eggs with a rubber spatula and tip the pan to allow the liquid to run underneath
Repeat this process until the top is thickening and very little liquid egg remains
Add the bacon, Swiss cheese and blanched spinach across the bottom of the omelet and add salt and pepper, if desired
Fold in half and slide onto plate
If serving two, cut in half before sliding onto plates
Garnish with a dollop of sour cream
That's it!