Red Hot Omelette
|Unsalted butter||5 Teaspoon (1 Tablespoon Plus 2 Teaspoons)|
|Minced garlic||2 Teaspoon|
|Canned crushed tomatoes||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Basic chicken stock||1⁄2 Cup (8 tbs)|
|Chopped celery/Chopped watercress||1⁄4 Cup (4 tbs)|
|Chopped green bell pepper||1⁄4 Cup (4 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
In heavy 10-inch skillet over high heat, melt 1 tablespoon butter.
When it comes to a hard sizzle, add onion, celery, bell pepper and 1 tablespoon Poultry Magic.
Cook about 2 minutes, stirring occasionally, then stir in garlic.
Reduce heat to medium and cook 2 minutes more, stirring frequently and scraping as vegetables brown and start to stick.
Stir in tomatoes and cook 1 1/2 minutes more.
Add stock and cook, stirring occasionally, 5 minutes more or until sauce has thickened somewhat and vegetables are soft.
Remove from heat.
This recipe makes enough sauce for 2 omelets, but each omelet is made individually.
For the first omelet, in mixing bowl, whip 3 eggs with 2 tablespoons milk and 1 teaspoon Poultry Magic until frothy.
In heavy 9-inch skillet over medium-high heat, melt 1 teaspoon butter.
When butter comes to a hard sizzle, add egg mixture and cook about 30 seconds or until eggs begin to set.
As soon as there is a base of cooked egg on the bottom, using a spatula, pull eggs from outside of pan toward middle.
This gives the uncooked egg mixture a chance to cook.
Continue pulling cooked portion toward center of pan, cooking about 2 minutes or until eggs are cooked almost through.
The top should still be a little loose.
Spoon about 1/4 cup sauce over half of omelet and fold other side over to form a half-moon shape.