{"id":81,"date":"2006-12-12T17:06:56","date_gmt":"2006-12-12T23:06:56","guid":{"rendered":"http:\/\/www.spiceplace.com\/blog\/2006\/12\/12\/a-different-omelet-for-breakfast\/"},"modified":"2006-12-12T21:10:50","modified_gmt":"2006-12-13T03:10:50","slug":"a-different-omelet-for-breakfast","status":"publish","type":"post","link":"https:\/\/www.spiceplace.com\/blog\/2006\/12\/12\/a-different-omelet-for-breakfast\/","title":{"rendered":"A Different Omelet for Breakfast"},"content":{"rendered":"

L<\/strong>ooking for a change of pace in your breakfast meal? \"ServingThe typical breakfast omelet is made by pouring scrambled eggs into a hot frying pan, cooking the egg until firm, and then adding filling ingredients such as ham, cheese, tomatoes,\u00c2\u00a0green pepper and even blanched fresh asparagus. We regularly make omelets this way and have a post in our blog about the exact steps needed to make a good omelet.\u00c2\u00a0 We’re always seeking change and variety in our meals, so todays post is about making an omelet in a different way.<\/p>\n

By adding the ham or pepper into the eggs when the eggs are first added to the frying pan, you’ll end up with an omelet with the filler ingredients imbedded into the eggs.\u00c2\u00a0 If you like, you can think of this method of making an omelet as an inverted omelet.\u00c2\u00a0It’s basically taking the same ingredients that you’d add to the omelet after the eggs were firm and mixing them into the eggs.\u00c2\u00a0 The only exception is cheese which we sprinkle on top<\/em> of the omelet just before removing the omelet from the pan.<\/p>\n

To make this type of omelet, first chop up what ever you want to add to the omelet.\u00c2\u00a0 We like ham, green pepper, red pepper, tomatoes, asparagus, and carrots. Start with a 10″ non-stick skillet that has been lightly greased with olive or canola oil.\u00c2\u00a0 Heat the pan to medium heat. Scramble 3 eggs, and pour the eggs into the pan. Immediately add the ham or other items you like to the eggs, distributing them evenly.\"Making<\/p>\n

\u00c2\u00a0Lower heat to medium low, and cover the pan.\u00c2\u00a0 The eggs will cook through faster with the cover.\u00c2\u00a0 Take a peek into the pan after 2 minutes to see how the omelet is progressing.\u00c2\u00a0 You may need to lower or raise the amount of heat.\u00c2\u00a0 When the eggs are done, they’ll be rising from the bottom of the pan.<\/p>\n

When the eggs are cooked through, then it’s time to add cheese.\u00c2\u00a0 We use shredded Cheddar Cheese often, either white or orange. Other cheeses we’ve used include Mozzerella and Blue Cheese.\u00c2\u00a0 Whatever cheese you choose, it\u00c2\u00a0should be grated and spread evenly\u00c2\u00a0over top of the omelet. For the 10″ skillet we use, 1\/2 cup of shredded cheese is plenty.\u00c2\u00a0 Once the cheese is on top of the eggs, replace the cover and without the heat of the stove let the cheese melt, about 1 minute.<\/p>\n

\"CookedThe picture to the right here is of the finished omelet before adding the cheese as \u00c2\u00a0discussed above. If you look closely, you’ll see how the ham is in the cooked egg mixture which is different from the standard omelet.\u00c2\u00a0 This is a great way to serve the same omelet, and yet have it be different.<\/p>\n

Here’s a list of foods we use to fill omelets:<\/p>\n