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Total Omelette

chef.tim.lee's picture
Ingredients
  Tillamook cheese/Other sharp cheddar cheese 1⁄2 Pound, grated
  Butter stick 1⁄8 Pound (1/2 stick)
  Green pepper 1 , chopped
  Green onions 5 , chopped (including tops)
  Fresh mushrooms 10 , sliced
  Tomatoes 3 , chopped, with skins, seeds and all
  Butter 2 Tablespoon
  Eggs 8
  Water 4 Tablespoon
  Parsley 1⁄4 Cup (4 tbs), chopped
Directions

MAKING
1) In an iron skillet, saute the green pepper, onions and mushrooms in 1/2 stick butter, until the pepper and onions are soft and the mushrooms are lightly browned.
2) Stir in the tomatoes, and allow to simmer over a low heat for a few minutes.
3) In a bowl, beat the eggs with a wire whisk and stir in water.
4) In another iron skillet, melt 2 tablespoons of butter, then pour in half the eggs and allow to cook, lifting off the edges, until almost set.
5) Sprinkle the omelette with half of the grated cheese and fold it over.
6) Slice and halve the omelette, cook for another 1 minute, then transfer on a warm plate.
7) Repeat with rest of the eggs and grated cheese to make another omelette.

SERVING
8) Spoon the tomato sauce over each serving, sprinkle with the chopped parsley and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Breakfast
Method: 
Saute
Ingredient: 
Cheese
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes
Servings: 
4

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